Strawberry Shortcake Layer Cake is a dreamy dessert made with soft, fluffy layers of cake, sweet whipped cream, and juicy strawberries. It’s everything I love about classic strawberry shortcake—just turned into an elegant cake that’s perfect for birthdays, spring gatherings, or when I want to impress with something that looks and tastes amazing.
Why You’ll Love This Recipe
I love this recipe because it captures the charm of traditional strawberry shortcake, but in a beautiful layer cake form. The cake is tender and buttery, the whipped cream is light and not too sweet, and the fresh strawberries make it refreshing and fruity. It’s not too heavy, and every bite is bursting with flavor and texture.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake layers:
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter (softened)
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Sugar
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Eggs
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Milk or buttermilk
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Vanilla extract
For the filling and topping:
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Fresh strawberries (hulled and sliced)
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Sugar (for macerating the berries)
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Heavy whipping cream
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Powdered sugar
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Vanilla extract
Directions
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I preheat the oven to 350°F (175°C) and grease and line two 8-inch or 9-inch round cake pans.
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In a bowl, I whisk together the flour, baking powder, and salt.
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In a separate bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, then add vanilla.
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I alternate adding the dry ingredients and milk, mixing just until smooth.
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I divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. I let the cakes cool completely.
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While the cakes cool, I toss the sliced strawberries with a little sugar and let them sit to release their juices.
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I whip the heavy cream with powdered sugar and vanilla until soft peaks form.
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To assemble, I place one cake layer on a serving plate, spread whipped cream over the top, then layer with strawberries.
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I repeat with the second cake layer, then top with more whipped cream and berries.
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I chill the cake for at least 30 minutes before slicing so it holds together.
Servings and timing
This recipe makes 8 to 10 slices. It takes about 20 minutes to prep, 30 minutes to bake, and some extra time to cool and assemble—so it’s ready in about 1 hour and 20 minutes.
Variations
Sometimes I add a layer of strawberry jam under the whipped cream for extra flavor. I’ve also made this with lemon zest in the cake batter for a citrusy twist. For a shortcut, I’ve used store-bought sponge cake and just focused on assembling the layers with whipped cream and strawberries.
Storage/reheating
I store the cake in the fridge, lightly covered, for up to 3 days. The whipped cream and strawberries are freshest on day one, but it still tastes great after sitting. I don’t recommend freezing it, since the cream can change texture.
FAQs
Can I make the cake layers ahead?
Yes, I bake the cake layers a day ahead and wrap them tightly once cool. I assemble the cake just before serving for the best texture.
What kind of cream works best?
I use heavy whipping cream and beat it just until soft peaks form. It’s light, fluffy, and holds up well for layering.
Do I need to macerate the strawberries?
It helps bring out their juices and sweetness, but I’ve also used fresh strawberries without sugar when I want less moisture.
Can I use a different fruit?
Yes! I’ve made this with raspberries, blueberries, or a mix of berries depending on what’s in season.
How do I keep the cake from sliding?
I chill it after assembling so the cream firms up. I also avoid adding too much strawberry juice between the layers.
Conclusion
Strawberry Shortcake Layer Cake is one of those desserts that feels special every time I make it. With soft cake, fresh berries, and fluffy whipped cream, it’s a light yet indulgent treat that’s perfect for spring and summer celebrations—or anytime I’m craving something sweet, fruity, and beautiful.
