Layered Strawberry Shortcake Cake is a wonderful twist on the classic strawberry shortcake. It’s made with soft layers of cake, fresh strawberries, and fluffy whipped cream stacked high to create a pretty and delicious treat. The sweet strawberries paired with the light cream and tender cake make every bite feel fresh and lovely.
I love making this cake for warm weather gatherings or any time I want a dessert that feels special but isn’t too heavy. One tip I’ve learned is to slice the strawberries just before putting the cake together so they stay juicy and bright. It’s so satisfying to see the layers come together and know that the flavors will be perfect.
My favorite way to enjoy this cake is with a cup of tea or a glass of cold milk. It’s the kind of dessert that reminds me of summer afternoons and happy moments with friends and family. If you’re looking for something that’s both simple and impressive, this layered strawberry shortcake cake is a great choice.
Key Ingredients & Substitutions
All-purpose flour: This gives the cake a soft but sturdy texture. If you want a lighter crumb, you can try cake flour instead. Gluten-free flour blends work too if needed, but check for one meant for cakes.
Butter: I always use unsalted butter so I can control the salt. Softened butter is key for a smooth, fluffy batter. If dairy is a concern, coconut oil or dairy-free margarine can be good swaps.
Strawberries: Fresh, ripe strawberries are best for sweet flavor and bright color. If strawberries aren’t in season, frozen ones work but thaw and drain them well to avoid sogginess.
Heavy cream: Use chilled heavy cream for the best whipped cream texture. For a lighter option, half-and-half won’t work well here since it can’t hold stiff peaks.
How Do You Make Perfect Whipped Cream for the Cake?
Whipped cream is the heart of this cake. It adds lightness and creaminess that balances the sweet strawberries and tender cake layers.
- Use cold heavy cream and a chilled mixing bowl to help cream whip faster and hold shape.
- Start whipping on medium speed, then increase to high when you see the cream thickening.
- Add powdered sugar gradually for sweetness and a silky texture.
- Stop whipping as soon as soft peaks form. Over-whipping turns cream grainy and stiff, which is hard to spread nicely on the cake.
- If you make it ahead, store covered in the fridge and gently re-whip by hand if it gets soft.
Equipment You’ll Need
- Three 8-inch round cake pans – I recommend these because they help the cake bake evenly and give you perfect layers.
- Electric mixer – makes whipping the butter and cream much faster and easier.
- Mixing bowls – a set of medium and large bowls will help you prep ingredients separately and efficiently.
- Measuring cups and spoons – essential for accuracy, especially with the flour and sugar.
- Fresh strawberries and a sharp knife – to slice and prepare the fruit for filling and garnish.
- Parchment paper – helps prevent the cake from sticking to the pans and makes cleanup easier.
Flavor Variations & Add-Ins
- Use different berries like blueberries or raspberries for a different fruity twist that adds color and flavor.
- Add a layer of lemon curd or jam between the cake layers for extra brightness and sweetness.
- Swap vanilla whipped cream for cream cheese frosting for a richer, tangy flavor.
- Mix in chopped nuts or toasted coconut on top or inside for some texture crunch.
Layered Strawberry Shortcake Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Filling and Topping:
- 3 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar (for strawberries)
- 2 cups heavy cream, chilled
- ¼ cup powdered sugar
- Fresh mint leaves, for garnish (optional)
How Much Time Will You Need?
This strawberry shortcake cake takes about 45 minutes to prepare and bake the cake layers, plus at least 30 minutes to macerate the strawberries. Then allow an hour of chilling time after assembling to help flavors meld and the cake to set nicely. So overall, plan for about 2.5 hours from start to finish, mostly hands-off while the cake bakes and chills.
Step-by-Step Instructions:
1. Preheat and Prepare Cake Pans:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line the bottoms with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for now.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light, fluffy, and pale in color, about 3 to 4 minutes.
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until combined.
5. Combine Wet and Dry Ingredients:
Alternately add the flour mixture and milk to the butter mixture, starting and finishing with the flour mixture. Mix gently just until combined—don’t overmix or the cake could be tough.
6. Bake the Cake Layers:
Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. Let the cakes cool completely in their pans on wire racks.
7. Macerate the Strawberries:
While the cakes bake, toss the sliced strawberries with 2 tablespoons of granulated sugar in a bowl. Let them sit for at least 30 minutes to release their juice and become sweet and juicy.
8. Make the Whipped Cream:
In a chilled mixing bowl, whip the heavy cream and powdered sugar using an electric mixer until soft peaks form. Keep the whipped cream chilled until you’re ready to assemble the cake.
9. Assemble the Cake:
Place one cake layer on a serving plate. Spread a thick layer of whipped cream evenly on top, then add a generous layer of the macerated strawberries along with some of their juices. Repeat this with the second cake layer.
10. Add the Final Layer and Garnish:
Place the last cake layer on top and spread the remaining whipped cream over it. Garnish with whole strawberries and mint leaves if you like. This adds a fresh and pretty touch.
11. Chill and Serve:
Refrigerate the finished cake for at least one hour before serving. This helps the layers meld together and the cake to set nicely. Slice and enjoy!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw them completely and drain any excess liquid before using. This helps prevent the cake from becoming soggy.
How Should I Store Leftover Strawberry Shortcake Cake?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, allow the cake to come to room temperature for about 15 minutes before serving.
Can I Make the Cake Layers Ahead of Time?
Absolutely! You can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store in the fridge. Bring layers to room temperature before assembling the cake.
What Can I Use Instead of Heavy Cream for Whipped Cream?
Heavy cream is best for whipping, but you can try coconut cream as a dairy-free alternative. Chill it well and whip just like heavy cream for similar results.