If you’re dreaming of a showstopper dessert that captures the sweet simplicity of summer, the Strawberry Shortcake Layer Cake is the answer. This irresistible twist on a classic dessert features tender layers of vanilla cake, clouds of whipped cream, and an abundance of juicy strawberries bursting with flavor. Every bite is light, fresh, and cheerfully nostalgic—ideal for celebrations or a special treat any time strawberries are at their best.

Strawberry Shortcake Layer Cake Recipe - Recipe Image

Ingredients You’ll Need

The charm of this Strawberry Shortcake Layer Cake lies in its straightforward, everyday ingredients. Each component, from the buttery cake to the cloud-like whipped cream, brings something unique to the table—ensuring a finished cake that’s as beautiful as it is delicious.

All-purpose flour: The base for a soft, fluffy cake that’s sturdy enough for layering.
Baking powder: Gives the cake a light, airy texture and helps it rise beautifully.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted butter, softened: Adds richness and lends a tender crumb to each slice.
Granulated sugar: Sweetens the batter and helps with caramelization, giving the cake a lovely golden crust.
Large eggs: Provide structure and create a moist, luscious bite.
Vanilla extract: Delivers warm, fragrant undertones that pair beautifully with strawberries and cream.
Whole milk: Keeps the cake moist and soft, adding subtle richness.
Heavy whipping cream: Whips into a billowy, soft filling and frosting that’s not too sweet.
Powdered sugar: Dissolves easily into the cream for silky sweetness.
Fresh strawberries, sliced: The star of the show, lending bright color, juicy flavor, and a beautiful contrast.
Additional strawberries for garnish: For that classic, mouthwatering look that makes this cake picture-perfect.

How to Make Strawberry Shortcake Layer Cake

Step 1: Prepare the Cake Pans and Oven

Begin by preheating your oven to 350°F (175°C). Take two 9-inch round cake pans and grease them thoroughly—either with butter or nonstick spray—and then dust them with flour. This simple step ensures that your Strawberry Shortcake Layer Cake pops out effortlessly, with clean edges ready for frosting.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This not only distributes the leavening evenly but prevents any lumps in your final cake, resulting in a fine, tender crumb.

Step 3: Cream Butter and Sugar

Using a mixer, beat the softened butter and granulated sugar in a large mixing bowl until the mixture is pale and fluffy. This step incorporates air, giving your cakes a light and pillowy texture that’s absolutely essential for a stellar Strawberry Shortcake Layer Cake.

Step 4: Add Eggs and Vanilla

Crack the eggs in, one at a time, mixing well after each addition. Then pour in the vanilla extract. Mixing thoroughly here ensures your cake will be rich, uniformly tender, and full of vanilla’s inviting aroma.

Step 5: Combine and Alternate Wet and Dry Ingredients

On low speed, add the flour mixture in three batches, alternating with the whole milk. Always start and end with the dry ingredients. This keeps the batter from curdling and creates a smooth, velvety texture that makes the perfect foundation for the Strawberry Shortcake Layer Cake.

Step 6: Bake the Cakes

Divide the batter evenly between the two prepared pans. Smooth out the tops with a spatula, and bake for 25–30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. The layers should be golden and fragrant. Let them cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 7: Whip the Cream

In a chilled mixing bowl, whip the heavy cream, powdered sugar, and a teaspoon of vanilla extract until you have stiff, glossy peaks. Be careful not to overwhip—the cream should be luscious and spreadable, not grainy.

Step 8: Assemble the Strawberry Shortcake Layer Cake

When the cakes are completely cool, set the first layer on a cake plate. Slather a generous layer of whipped cream over the top and arrange a thick layer of sliced strawberries on top of the cream. Place the second cake layer gently over the first and repeat the process, using the remaining whipped cream to frost the top and sides. Decorate with whole or halved strawberries for a stunning, fresh finish.

How to Serve Strawberry Shortcake Layer Cake

Garnishes

For extra flair, garnish your masterpiece with halved or whole strawberries, a dusting of powdered sugar, or even a few fresh mint leaves. This not only looks gorgeous but teases the strawberry goodness inside each slice.

Side Dishes

Keep your sides simple to let your Strawberry Shortcake Layer Cake shine. Think freshly brewed iced tea, a pitcher of homemade lemonade, or a scoop of vanilla bean ice cream for those who want an extra chilly treat.

Creative Ways to Present

Make a dramatic impression by assembling the cake on a pedestal stand or a vintage platter. For a playful twist, serve individual mini cakes or jarred versions for picnics. A drizzle of strawberry coulis on each plate adds a gourmet touch and heightens the berry experience.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Strawberry Shortcake Layer Cake tightly and store it in the refrigerator. The whipped cream and strawberries will keep the cake moist, but it’s best enjoyed within two days for optimal freshness and texture.

Freezing

If you want to get ahead, you can freeze the unfilled cake layers. Wrap them well in plastic wrap and foil, then freeze for up to two months. Thaw completely before assembling with fresh whipped cream and strawberries—don’t freeze the completed cake, as whipped cream and strawberries change texture after freezing.

Reheating

You don’t need to reheat this cake—just let refrigerated slices sit at room temperature for about fifteen minutes before serving, so the cake softens a bit and the flavors come alive.

FAQs

Can I use frozen strawberries to make Strawberry Shortcake Layer Cake?

Fresh strawberries really are best for both taste and presentation, but in a pinch, you can use thawed frozen strawberries. Be sure to drain them thoroughly and pat dry to avoid excess moisture in your cake layers.

How far in advance can I assemble the cake?

Assemble your Strawberry Shortcake Layer Cake no more than four hours ahead for the best results. Longer than that and the whipped cream may lose its structure and the berries could start to soften the cake layers too much.

Can I make the cake base gluten free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten free baking flour blend. The cake layers should turn out just as light and satisfying as the classic version.

Is there a dairy-free version of this cake?

Yes! Substitute your preferred plant-based buttery spread for the butter, use a dairy-free milk alternative, and whip up coconut cream with a touch of powdered sugar for a luscious, creamy frosting.

How do I keep the whipped cream stable for longer?

Try adding a tablespoon of instant vanilla pudding mix or a bit of stabilized whipped cream product to the whipping cream. This helps the topping hold up beautifully, making your Strawberry Shortcake Layer Cake look freshly made for hours.

Final Thoughts

This Strawberry Shortcake Layer Cake is the ultimate celebration of summer, freshness, and a little bit of nostalgia in every bite. If you’re looking for a dessert that steals the show and brings smiles all around, there’s no better place to start. Grab some berries, whip up a batch, and let this cake become a favorite in your own kitchen!

Strawberry Shortcake Layer Cake Recipe