The perfect combination of soft and tender homemade vanilla cake layers, fluffy barely-sweetened whipped cream, and juicy fresh strawberries make up this stunning strawberry shortcake layer cake.
Strawberry shortcake has always been one of my most favorite summertime desserts. Nothing quite says summer like a paper bowl filled with yellow cake, whipped cream, and sliced strawberries. Enjoyed in someone’s backyard among family and friends, preferably.
This strawberry shortcake layer cake variation is extra special and impressively beautiful, with only a little extra effort. It’s the classic combination of flavors that we all know and love, but in a slightly elevated cake that’s perfect for any kind of summertime gathering or celebration.
Table of Contents
3 parts to this strawberry shortcake cake
Buttery vanilla cake layers— I borrowed my yellow cake recipe here and have zero regrets! It’s the perfect sturdy base for this dessert, with rich buttery vanilla flavor and a very soft and tender texture.
Sweetened vanilla whipped cream— The best strawberry shortcake requires homemade whipped cream, no exceptions! I actually have an entire post dedicated to how to make perfectly whipped cream, but the key is to start with cold heavy cream and whip it to medium peaks so it’s still very soft. Add just enough sugar so it has a very subtle sweetness, and either vanilla extract or vanilla extract or vanilla bean paste.
Fresh strawberries— Use peak in-season strawberries for optimal flavor, if you can! We’re going to “macerate them”, which just means we’re going to let them sit with sugar until they release their natural juices and soften a bit. It actually makes a huge difference compared to using just sliced strawberries.
How to assemble, step-by-step
- Prepare cake layers and cool. I used 8-inch cake pans, but I think I’ll switch to 9-inch next time, as there’s more cake surface area for the perfect ratio of cake, whipped cream, and strawberries.
- Macerate strawberries. Thinly slice the berries and then toss with sugar and vanilla in a bowl. Let them sit while you prep everything else so they get nice and juicy.
- Make whipped cream. Use an electric mixer on medium high speed (not high speed) and the whisk attachment and beat for a few minutes until peaks form, but it’s still quite soft. While the cream whips, add sugar and vanilla.
- Put it all together. Place one cake layer on a plate or cake stand and cover with half of the whipped cream and half of the berries. As you spoon the berries, make sure to include the juices at the bottom of the bowl. Repeat with the second cake layer and remaining cream and strawberries. Add a few whole strawberries to the top of the cake for extra visual appeal.
- Serve immediately. The cake looks its best right after assembly, so don’t wait! But I have tips below if you want to prep it ahead of time.
Make it ahead of time
You can bake the cake layers several days in advance (or even longer if frozen), and the whipped cream and strawberries can be prepped and stored in the fridge up to 1-2 hours ahead of time, but the cake is best served right after assembly.
As the cake sits, the strawberries get a little mushy and lose their freshness. That being said, leftovers can be stored in the fridge, and the cake will still be delicious even if it no longer looks as lovely.
baking tip:How to bake flat cake layers
- Measure your cake batter and make sure all of your pans have the same amount. You can use a spring-loaded scoop to scoop even portions into each, or a digital kitchen scale (my preferred method, easier and more accurate!).
- Bake the cakes at a lower temperature for longer. Baking at a lower temperature slows the spring in the leavening, which prevents a dome from forming on your cake. Reduce oven temp to 325 and increase baking time by approximately one-half.
Recipe variations
- Use a store-bought shortcut for one (or more) component. I recommend following the recipe as written, but sometimes you need something just a bit easier. Start with store-bought angel food cake, pound cake, or yellow cake. Cut in half if possible, and layer as shown here. Or use store-bought whipped topping (like Cool Whip) or canned whipped cream.
- Replace the strawberries with another fruit. Almost any summer fruit would work here, but peaches, nectarines or halved cherries would work best since they’ll get nice and juicy with the addition of sugar like the strawberries do.
More ways to make strawberry shortcake
I love strawberry shortcake so much, I have several other recipes variations you might love too:
Get this recipe
Strawberry Shortcake Layer Cake
The perfect combination of soft and tender homemade vanilla cake layers, fluffy barely-sweetened whipped cream, and juicy fresh strawberries make up this stunning strawberry shortcake layer cake.
To make the cake:
Preheat oven to 350°F. Grease two 8 or 9-inch cake pans with nonstick baking spray or butter and flour, and line with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, sugar, baking powder, salt and baking soda. Add the butter, vegetable oil, and 1 cup of the buttermilk. Mix on low speed until moistened, then increase the speed to medium high and beat until light and creamy, about 4 minutes total. Stop and scrape the bowl down at least once.
Whisk together the eggs, egg yolks, remaining ¼ cup of the buttermilk, and the vanilla extract in a bowl or liquid measuring cup.
Add the egg mixture to the mixer in 3 additions, mixing only until incorporated and scraping the bowl down between each addition.
Divide the batter between the prepared pans, about 1lb 8 oz/680 grams of batter in each pan. Bake for 32-35 minutes, or until tops are golden and slightly domed. When gently pressed with a finger, the tops of the cake should bounce back. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
To prepare the strawberries:
To make the whipped cream:
With an electric mixer, beat the whipping cream, sugar and vanilla extract to medium peaks on medium-high speed. This will take several minutes. Watch carefully so mixture doesn’t overwhip, you want the whipped cream to still be plenty soft.
To assemble the cake:
If cake layers have a dome, carefully slice off with a serrated knife so tops are flat. Place one layer on a plate or cake stand and cover with half of the whipped cream. Spoon half of the strawberries over the cream, making sure to get some of the juices from the bottom of the bowl.
Place second cake layer on top and cover with remaining berries and whipped cream. If desired, add a few whole strawberries on top for decoration.
This cake will look it’s best right after assembly and should be served right away. Store any leftovers in the fridge.
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How to make ahead:
- Prep cake layers in advance and store wrapped in plastic wrap in the fridge for up to 2 days and in the freezer (double wrapped) for up to 3 months. Thaw frozen cakes in the fridge overnight still in their plastic wrap before using. See my tutorial on how to store cake layers for more detailed info.
- Prep the strawberries use within 2 hours. For best results, make whipped cream and assemble the cake right before serving.
Calories: 422kcal, Carbohydrates: 51g, Protein: 6g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 128mg, Sodium: 270mg, Potassium: 200mg, Fiber: 1g, Sugar: 33g, Vitamin A: 833IU, Vitamin C: 17mg, Calcium: 88mg, Iron: 1mg
Note: This recipe was originally published in May 2016 in partnership with the American Butter Institute. My recipe has been improved and simplified, with more perfect cake layers and better instructions for cake assembly. You can see the original recipe on the Go Bold With Butter website.
