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Strawberry Shortcake Cake

Strawberry shortcake cake with fluffy sponge layers, whipped cream, and fresh strawberries. Each slice shows three distinct layers—tender cake, silky cream, and juicy berries.
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Prep Time 20 minutes
Cook Time 30 minutes
rest 1 hour
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
cake batter
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
strawberry layer
  • 2 lb fresh strawberries, sliced
  • 0.25 cup granulated sugar
whipped cream
  • 2 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 additional strawberries for garnish

Equipment

  • 1 sheet pan
  • 2 cast iron skillet

Method
 

Bake the sponge layers
  1. Preheat oven to 350°F and grease two 8-inch round cake pans. Make sure the pans are evenly coated so the cake releases cleanly.
  2. Whisk together all-purpose flour, baking powder, and salt. Mix until no visible clumps remain.
  3. Cream softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes. Stop and scrape the bowl once for even aeration.
  4. Beat in large eggs one at a time, then alternate adding the flour mixture and whole milk, beginning and ending with flour. Mix just until the batter looks smooth and cohesive.
  5. Stir in vanilla extract. Stop mixing as soon as the batter is evenly scented.
  6. Divide batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Look for lightly golden tops and springy centers.
  7. Allow the cakes to cool completely. Wait until fully cool so the whipped cream won’t melt.
Macreate strawberries and make whipped cream
  1. Combine fresh strawberries, sliced, with granulated sugar and let macerate for 30 minutes. The berries should become syrupy and glossy.
  2. Beat heavy cream with powdered sugar until stiff peaks form. The cream should hold shape when lifted.
Assemble the cake
  1. Place one cake layer on a serving plate and spread half of the whipped cream over it. Smooth the top to form an even layer.
  2. Arrange half of the strawberries over the cream. Distribute them so every slice will include berries.
  3. Place the second cake layer on top and frost with remaining whipped cream. Use a flat edge to make the surface look tidy.
  4. Top with remaining strawberries and garnish with additional strawberries for serving. Add them right before eating so the cake stays fresh.

Notes

For cleaner slices, chill the assembled cake for 20-30 minutes after frosting (but keep it under a day for best texture). Store covered in the refrigerator up to 2 days; the cake does not freeze well once assembled with cream and strawberries. If you need a lighter option, use a sugar substitute for part of the powdered sugar in the whipped cream and keep the rest as written for proper peak formation.