Strawberry Shortcake Cake: Easy 2-Layer Summer Dessert
This strawberry shortcake cake is my favorite summer dessert, turned into a showstopping layer cake. Two fluffy vanilla layers get brushed with sweet strawberry juice, stacked with fresh berries and covered in a light, stable whipped cream frosting. Pile strawberries and blueberries on top and you have a red, white and blue cake that’s perfect for the 4th of July.
I first made it for a neighborhood Fourth of July party, and now it shows up at birthdays and summer barbecues too. The whole cake serves 12 and costs about $16 to make.
Prep: 35 minutes | Cook: 25 minutes | Total: 1 hour, plus 1 hour cooling and 1 hour chilling | Serves: 12 | Diet: vegetarian
What Is Strawberry Shortcake Cake?
Classic strawberry shortcake is made with sweet biscuits split open and filled with sugared strawberries and whipped cream. A strawberry shortcake cake takes those same flavors and builds them into a layer cake that’s easier to serve to a crowd. Instead of biscuits, you bake a tender vanilla butter cake. The strawberries sit in sugar until they release a sweet syrup, which soaks into the cake layers and keeps them moist. Whipped cream frosting replaces heavy buttercream, so every bite tastes light and fresh. It’s the kind of cake that disappears quickly because it doesn’t feel too rich.
Why You’ll Love This Recipe
- Light and fresh. Whipped cream and berries instead of heavy frosting.
- Stable frosting. A little cream cheese keeps the whipped cream from melting or sliding.
- Make ahead. Bake the layers a day early.
- Festive. Add blueberries for a patriotic look.
- From scratch, but simple. One bowl for the cake, one for the frosting.
Ingredients for Strawberry Shortcake Cake
Use ripe, red strawberries for the best flavor. Room temperature eggs, butter and milk mix together smoothly for a fluffy cake.
For the Vanilla Cake
- 2 1/4 cups all-purpose flour (280g)
- 2 1/2 teaspoons baking powder (10g)
- 1/2 teaspoon salt (3g)
- 3/4 cup unsalted butter, softened (170g)
- 1 1/2 cups granulated sugar (300g)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract (10ml)
- 1 cup whole milk, room temperature (240ml)
For the Strawberries
- 2 pounds fresh strawberries, divided (900g)
- 3 tablespoons granulated sugar (38g)
- 1 teaspoon lemon juice (5ml)
For the Whipped Cream Frosting
- 2 cups cold heavy whipping cream (480ml)
- 4 ounces cream cheese, softened (113g)
- 2/3 cup powdered sugar (80g)
- 1 teaspoon vanilla extract (5ml)
- 1 cup blueberries for a 4th of July finish, optional (150g)
Ingredient Notes
Butter: It should be soft enough to press with a finger, but not shiny or melted.
Strawberries: Two pounds gives you plenty for the filling and a generous pile on top. Pick berries that are red all the way to the stem.
Heavy cream: It must be very cold to whip well. Chill the bowl and beaters too.
Cream cheese: It’s the secret to a whipped cream frosting that holds up. You won’t taste it much, but it makes a big difference.
Blueberries: Optional, but they turn it into a 4th of July cake in seconds.
How to Make Strawberry Shortcake Cake
- Prep the Pans. Heat the oven to 350F (175C). Grease two 8-inch round cake pans and line the bottoms with parchment.
- Macerate the Berries. Hull and slice 1 1/2 pounds of the strawberries. Toss with the sugar and lemon juice and set aside for 30 minutes. Save the rest for the top.
- Mix the Batter. Whisk the flour, baking powder and salt. In another bowl, beat the butter and sugar for 3 minutes until fluffy. Beat in the eggs one at a time, then the vanilla. Add the flour mixture in 3 parts, alternating with the milk, mixing just until smooth.
- Bake. Divide the batter between the pans and bake for 24 to 28 minutes, until golden and a toothpick comes out clean. Cool for 10 minutes, then turn out onto a rack and cool completely.
- Whip the Frosting. Beat the cream cheese, powdered sugar and vanilla until smooth. Pour in the cold cream and whip on medium-high until stiff peaks form, 2 to 3 minutes.
- Layer. Place one cake layer on a plate. Spoon some of the strawberry juice over it, then spread on 1 1/2 cups of frosting and top with half the sliced strawberries, drained.
- Stack and Frost. Add the second layer, brush with more juice and frost the top and sides with the remaining cream. Pile the rest of the sliced and whole strawberries on top, adding blueberries for a red, white and blue look.
- Chill. Refrigerate for at least 1 hour before slicing so the layers set.
The Secret to Stable Whipped Cream Frosting
Plain whipped cream is delicious, but it starts to weep and slide after a few hours, especially on a juicy cake. Whipping a little softened cream cheese and powdered sugar together first, then adding the cold cream, gives you a frosting that holds stiff peaks for days in the fridge. The cream cheese adds a mild tang that pairs beautifully with strawberries. Make sure it’s completely smooth before adding the cream, or you’ll end up with small lumps. Whip on medium-high and stop as soon as stiff peaks form. Overwhipped cream turns grainy and buttery, so watch it closely in the last 30 seconds.
Tips for the Best Strawberry Shortcake Cake
Measure flour carefully. Spoon it into the cup and level it, or weigh it. Too much flour makes a dry cake.
Cool completely. Warm cake melts whipped cream. Let the layers cool fully, or chill them for 30 minutes.
Drain the berries. Use the juice to brush the cake, but drain the slices before layering so the filling doesn’t get soggy.
Level the layers. If the cakes dome, trim the tops with a serrated knife so they stack evenly.
Chill before slicing. An hour in the fridge helps the cake set for clean slices.
How to Decorate a 4th of July Strawberry Shortcake Cake
Making this cake festive for the Fourth is simple. Frost it in white whipped cream, then arrange strawberries around the top edge in a ring and fill the center with blueberries for a flag-inspired look. You can also line halved strawberries around the base and sprinkle blueberries across the top like stars. For a sheet-pan version, bake the batter in a 9×13-inch pan for 30 to 35 minutes, frost the top and make a full flag with blueberries in one corner and rows of sliced strawberries for stripes. Whatever design you choose, add the berries just before serving so they stay bright and juicy. A strawberry shortcake cake decorated this way is the easiest way I know to make a patriotic dessert that tastes as good as it looks.
Easy Variations
- Sheet cake: Bake in a 9×13-inch pan and top with whipped cream and berries.
- Cupcakes: Bake 24 cupcakes for 18 to 20 minutes and top with frosting and a strawberry.
- Cool Whip shortcut: Fold 8 ounces of thawed whipped topping into the cream cheese mixture instead of heavy cream.
- Lemon: Add the zest of 1 lemon to the cake batter.
- Mixed berries: Use raspberries and blackberries along with the strawberries.
The cake uses raw eggs and flour in the batter, so resist licking the bowl. The FDA explains why in its guide to handling flour safely.
What This Recipe Costs
Here’s what I paid this fall: strawberries $6.00, heavy cream $3.29, butter $2.20, cream cheese $1.00, flour, sugar and baking powder $1.40, eggs $0.85, milk $0.40, vanilla $0.80, blueberries $1.50. That’s about $17.40 for a strawberry shortcake cake that serves 12, or roughly $1.45 a slice.
What to Serve with It
For a summer party dessert table, serve strawberry shortcake cake with my blackberry crumble bars and a colorful fruit pizza. Lemonade or iced tea goes perfectly on the side.
Storage
Fridge: Store leftover strawberry shortcake cake covered in the fridge for up to 3 days. The cake gets softer and more moist as it sits.
Make ahead: Bake the layers up to 2 days ahead, wrap them tightly and keep at room temperature, or freeze for up to 1 month.
Freezing: Don’t freeze the assembled cake. The strawberries turn mushy when thawed.
Frequently Asked Questions
Can I make strawberry shortcake cake the day before?
Yes. Assemble it up to 24 hours ahead and keep it chilled. Add the top berries just before serving.
Can I use frozen strawberries?
Use them for the filling, thawed and drained, but use fresh berries on top for the best look.
Why did my whipped cream frosting deflate?
The cream may not have been cold enough, or the cake was still warm. Use very cold cream and fully cooled layers.
Can I use a boxed cake mix?
Yes. A white or vanilla cake mix baked in two 8-inch pans works as a shortcut.
How do I keep the cake from getting soggy?
Brush the juice lightly and drain the sliced berries before layering.
Bake One for Your Next Party
A strawberry shortcake cake brings together fluffy vanilla cake, juicy strawberries and light whipped cream in one beautiful dessert. Make it for the Fourth, a birthday or any summer day. For more sweet ideas, browse my dessert recipes.
If this cake made your celebration, share the recipe with a friend who’s hosting the next party, and follow me on Pinterest for more cheap and cozy desserts. After you bake it, scroll down to the recipe card and leave a star rating, then tell me in the comments how you decorated it. Happy baking!
