Name: Strawberry Shortcake Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, cold; 1 cup milk; Demerara sugar, for topping (optional); 1 cup heavy whipping cream; 1 teaspoon vanilla extract; 1 pint fresh strawberries, rinsed and thinly sliced; 2 tablespoons granulated sugar (or to taste)

If you’ve been dreaming of a dessert that’s as charming as a summer picnic and as indulgent as a celebration cake, look no further than this Strawberry Shortcake Cake Recipe. It brings together tender, buttery cake layers, luscious whipped cream, and juicy, sweet strawberries in a way that feels both classic and refreshingly delightful. This cake is the perfect balance of softness and sweetness, offering a slice of pure joy with every bite, and I can’t wait to share it with you!

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet essential—they come together to create a cake that’s moist, flavorful, and bursting with bright strawberry goodness. Each component plays a special role in building the perfect texture and inviting taste to this Strawberry Shortcake Cake Recipe.

All-purpose flour: The sturdy foundation that gives the cake its tender crumb and structure.
Baking powder: Vital for a light and fluffy rise that makes every slice feel airy.
Salt: Enhances all the sweet flavors to create a well-rounded taste.
Granulated sugar: Adds the essential sweetness, both in the cake and for macerating the strawberries.
Vanilla extract: Brings that warm, fragrant note that ties all ingredients together beautifully.
Cold unsalted butter: Cut into bits for crumbly, tender texture and rich flavor.
Milk: Keeps the cake moist and tender with a smooth finish.
Demerara sugar (optional): Sprinkled on top before baking for a slight caramelized crunch.
Heavy whipping cream: Whipped to fluffy perfection, it’s a cloud of richness for the cake’s topping.
Fresh strawberries: Thinly sliced and sweetened for juicy bursts of freshness.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Strawberry Shortcake Cake Recipe

Step 1: Prepare Your Baking Pan and Oven

Start by preheating your oven to 350°F (175°C) and lining an 8-inch round pan with parchment paper on the bottom. Don’t forget to grease the sides generously with cooking spray or butter—this helps the cake release easily once baked and ensures a perfect shape every time.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt. This careful mixing ensures your cake will rise evenly and have a balanced sweetness throughout.

Step 3: Cut in the Cold Butter

Cut your cold unsalted butter into small pieces and incorporate it into the dry ingredients using a pastry cutter or your fingertips. The goal here is to create a crumbly texture with little clumps—this step is key to a tender crumb that melts in your mouth.

Step 4: Add the Wet Ingredients

Create a well in the center of your mixture and pour in the milk and vanilla extract. Stir everything together gently until just combined; overmixing can make the cake tough, so keep it light and easy.

Step 5: Baking the Cake

Transfer the batter evenly into your prepared pan and smooth the surface with a spatula. For a delightful touch of crunch and a caramelized finish, sprinkle demerara sugar over the top before placing it in the oven. Bake for approximately 35 minutes, or until a knife inserted in the center comes out mostly clean.

Step 6: Cooling and Preparing the Strawberries and Whipped Cream

Let the cake cool in the pan for 15 minutes, then run a butter knife along the edges and turn the cake out onto a wire rack to cool completely. Meanwhile, toss the thinly sliced strawberries with a bit of granulated sugar and set aside. Whip the heavy cream until soft peaks form, adding vanilla extract as it thickens to create the perfect fluffy topping.

Step 7: Assemble and Serve

When your cake is fully cooled, generously spread the whipped cream on top and crown it with those luscious macerated strawberries. The result is a show-stopping dessert that feels as special as it tastes—a true celebration of summer flavors in one simple cake.

How to Serve Strawberry Shortcake Cake Recipe

The image shows a single-layer round cake with a golden-brown texture on a white cake stand. On top of the cake, there is a thick layer of white whipped cream, spread unevenly with a soft, fluffy texture. Fresh red strawberry slices are arranged closely together on the cream, covering most of the top surface, and a whole strawberry with its green stem sits at the center on top. The cake is set against a white marbled surface with blurred white flowers and a white milk bottle in the background, creating a clean and bright atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your serving by adding fresh mint leaves or extra sliced strawberries on top for a pop of color and a fresh aroma. A light dusting of powdered sugar or a drizzle of strawberry syrup can also elevate the look and flavor without overpowering the cake’s natural charm.

Side Dishes

This Strawberry Shortcake Cake Recipe pairs beautifully with a scoop of vanilla ice cream or a small bowl of mixed berry compote for added fruity goodness. Consider serving alongside a cup of freshly brewed tea or chilled sparkling water garnished with lemon for a refreshing balance.

Creative Ways to Present

Try slicing the cake into petite squares for charming mini servings at a brunch or party. For a rustic feel, plate it with a swirl of whipped cream and a strawberry bouquet. You could even turn it into individual trifles by layering cake chunks, whipped cream, and strawberries in glasses.

Make Ahead and Storage

Storing Leftovers

If you have cake left (and you probably will!), wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator. It should stay fresh and delicious for up to 3 days, allowing those flavors to meld even more beautifully.

Freezing

You can freeze the baked cake layer before assembling. Wrap it well in plastic wrap and then foil to protect it from freezer burn. When you’re ready, thaw completely before adding whipped cream and strawberries for topping to maintain freshness.

Reheating

This cake is best enjoyed cold or at room temperature. If you prefer a slightly warmer bite, let it sit out for 20 minutes to lose its chill, but avoid microwaving as that can break down the whipped cream and change the texture.

FAQs

Can I use frozen strawberries instead of fresh ones?

Fresh strawberries are ideal because they hold their shape and sweetness better, but you can use frozen berries if you thaw and drain them well first to avoid sogginess.

Is it possible to make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend, making sure it contains xanthan gum for structure.

How do I make the whipped cream hold its shape longer?

Chill your mixing bowl and whisk before whipping, and once you add the vanilla, whip until firm peaks form. Adding a bit of powdered sugar or a stabilizer like gelatin can also help.

Can I prepare this cake a day in advance?

Yes, you can bake the cake a day ahead and store it wrapped tightly. Add the whipped cream and strawberries just before serving for the freshest taste and look.

What if I don’t have demerara sugar for the topping?

No worries! You can simply skip it or use regular granulated sugar. The demerara adds a lovely crunch, but the cake will still be delicious without it.

Final Thoughts

There is something incredibly heartwarming about making and sharing this Strawberry Shortcake Cake Recipe. It’s simple enough to whip up on any day but special enough to impress guests and make occasions memorable. Once you try it, I’m sure it’ll become one of your favorite go-to desserts when you want a slice of summer anytime.