This strawberry shortcake cake layers a tender vanilla cake with sweet macerated berries, softly whipped cream, and a warm strawberry drizzle.
The cake bakes in a single 8 inch pan, then gets split in half and stacked with fruit and cream. It looks like a bakery cake but takes only a simple batter and a little assembly.
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Why This Strawberry Shortcake Cake Recipe Works
A cold butter cake dough gives the layers a tender, slightly crumbly texture that holds up to juicy berries. Baking in one pan keeps the method simple.
Letting sliced strawberries sit in sugar draws out their juice and creates a natural syrup. That syrup soaks into the cake and adds flavor throughout.
Whipped cream adds a cool, light contrast, and the warm preserves drizzle gives a glossy finish. Together they turn a plain cake into a full dessert.
Ingredients for Strawberry Shortcake Cake
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup cold unsalted butter, cut into pieces
- 1/2 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract, for the cake
- 2 cups sliced fresh strawberries
- 1/4 cup granulated sugar, for the strawberries
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract, for the cream
- 1/2 cup strawberry preserves
- 2 tablespoons water
Butter. Keep it cold until the moment it goes in, so it forms small pockets that make the cake tender.
Milk. Use whole milk for a richer crumb.
Strawberries. Choose ripe, fragrant berries and slice them evenly so they soften at the same rate.
Whipping cream. Chill the bowl and beaters for faster, fluffier peaks.
Preserves. Warming them with water makes a pourable syrup that does not clump.
How to Make Strawberry Shortcake Cake
1. Heat the oven Set the oven to 400 degrees F and grease an 8 inch round cake pan.
2. Cut in the butter Whisk the flour, sugar, baking powder, and salt, then work in the cold butter with your fingers until the mixture looks crumbly.
3. Add the wet ingredients Whisk the milk, egg, and vanilla together, pour into the dry mixture, and stir just until combined.
4. Bake the cake Spread the batter into the pan and bake for 18 to 20 minutes until golden. Cool in the pan for 10 minutes, then on a rack until fully cool.
5. Soften the berries Toss the strawberries with 1/4 cup sugar and let them sit for 30 minutes until juicy.
6. Whip the cream Beat the cream with the powdered sugar and vanilla until soft, fluffy peaks form.
7. Make the drizzle Heat the preserves and water in a small pan until syrupy, then let it cool for a few minutes.
8. Assemble Slice the cake in half horizontally, fill with cream and berries, add the top layer, then finish with more cream, berries, and the drizzle.
How to Serve Strawberry Shortcake Cake
Slice the cake with a serrated knife and serve it right away so the cream stays fluffy. A cup of coffee or a glass of milk goes well. Round out a dessert table with fresh fruit pavlova, homemade strawberry cake, a glass of strawberry blueberry kefir smoothie, or vanilla bean creme brulee.
How to Store and Reheat Strawberry Shortcake Cake
Cover leftovers and refrigerate them for up to 2 days. The berries and cream will soften the cake over time, so it tastes nicest on the first day. Do not freeze the assembled cake, because the whipped cream and berries weep after thawing.
Tips and Variations for Strawberry Shortcake Cake
Use cold butter. Cold butter is the key to a tender crumb.
Do not overmix. Stir until the flour disappears, or the cake turns tough.
Cool completely. Warm cake melts the cream, so wait until it feels cool to the touch.
Dry the berries. Pat washed strawberries dry before slicing so the cake does not turn soggy.
Stabilize the cream. A small spoonful of mascarpone helps the whipped cream hold its shape.
Assemble late. Fill and top the cake shortly before serving.
Skip the raw batter. Do not taste the batter because it has raw egg and flour.
Chill leftovers. For safe handling of leftovers, read the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Strawberry Shortcake Cake
Can I make strawberry shortcake cake ahead of time?
Bake the cake a day ahead and wrap it well. Whip the cream, slice the berries, and assemble within a few hours of serving.
Why is my strawberry shortcake cake dry?
Overbaking and overmixing are the usual causes. Pull the cake as soon as it turns golden and a toothpick comes out clean.
Can I use frozen berries in strawberry shortcake cake?
Yes, but thaw them and drain the liquid first, then pat them dry so the cake does not turn soggy.
Can I use store bought whipped topping?
Yes, but homemade cream has a fresher flavor and holds the berries better.
How do I slice the cake without crushing it?
Cool it fully and use a serrated knife with a gentle sawing motion.
Strawberry Shortcake Cake with Whipped Cream
Equipment
- 8 inch round cake pan
- Mixing bowls
- Electric mixer
- Serrated knife
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp kosher salt
- ¼ cup unsalted butter cold, cut into pieces
- ½ cup whole milk
- 1 large egg
- 1 tsp vanilla extract for the cake
- 2 cup fresh strawberries sliced
- ¼ cup granulated sugar for the strawberries
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar
- ½ tsp vanilla extract for the cream
- ½ cup strawberry preserves
- 2 tbsp water
Instructions
Cooking
- Make the cake. Mix the dry ingredients, cut in the butter, then stir in the milk, egg, and vanilla just until combined.
- Bake. Spread the batter in a greased 8 inch pan and bake in an oven set to 400 degrees F for 18 to 20 minutes until golden, then cool completely.
- Macerate the berries. Toss the strawberries with 1/4 cup sugar and rest for 30 minutes.
- Whip and glaze. Whip the cream with powdered sugar and vanilla, and warm the preserves with water until syrupy.
- Assemble. Split the cake, layer with cream and berries, then add the top layer and finish with the drizzle.
