Let’s be honest—if sunshine had a flavor, it would probably taste like Strawberry Shortcake Cake. There’s something about those soft, spongy layers, the juicy strawberries, and the cloud-like whipped cream that just screams summer. If you’re the kind of person who thinks, “One slice is never enough,” then hey, welcome to the club. You’re among friends here. 🙂

I’ve been baking this cake every strawberry season since my neighbor dropped one off during a BBQ five years ago. One bite and I basically begged her for the recipe like my life depended on it. And guess what? I’ve been tweaking it ever since—just enough to make it my own without messing with perfection.

What Makes Strawberry Shortcake Cake So Special?

Ever wondered why Strawberry Shortcake Cake hits so differently? I mean, it’s not your average layer cake. It balances sweet, tart, and creamy like a total pro.

A Cake With Layers (Literally and Figuratively)

Sponge or Biscuit Base: Some people go the traditional biscuit route. I prefer a vanilla sponge cake that’s light, airy, and holds up beautifully to the whipped cream.
Fresh Strawberries: No frozen imposters here, please. You want ripe, juicy strawberries, preferably local.
Whipped Cream Frosting: Not too sweet, and totally fluffier than anything from a can.

Put those together, and you’ve got a dessert that walks the line between rustic charm and bakery-style elegance.

Ingredients You’ll Need (a.k.a. Your Shopping List)

Don’t worry, there’s nothing fancy here. No need to remortgage your house to bake this beauty.

2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
¾ cup unsalted butter (room temp)
1 cup granulated sugar
3 large eggs
2 tsp pure vanilla extract
½ cup whole milk
½ cup sour cream (trust me, it keeps things moist!)
2 cups fresh strawberries, hulled and sliced
2 tbsp sugar (for macerating the berries)
1 ½ cups heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract (yes, more vanilla—always more vanilla)

How to Make Strawberry Shortcake Cake (Without Losing Your Mind)

Making a layer cake might sound like a kitchen nightmare, but this one is surprisingly chill. Promise.

Step 1: Prep the Strawberries

Toss the sliced strawberries with 2 tbsp sugar.
Let them hang out for about 30 minutes while you prep the cake. They’ll get all juicy and delicious.

Step 2: Bake the Cake Layers

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a larger bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Alternate adding dry ingredients with the milk and sour cream. (Don’t overmix or your cake will give you side-eye.)
Divide the batter between pans and bake for 25–30 minutes or until a toothpick comes out clean.
Let them cool completely. I’m talking completely or the whipped cream will go full meltdown mode.

Step 3: Make the Whipped Cream

Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Taste it. Smile. Try not to eat it all with a spoon (no judgment if you do).

Step 4: Assemble Like a Pro

Place the first cake layer on a serving plate.
Spoon a generous layer of whipped cream.
Top with a big ol’ pile of strawberries.
Repeat with the second cake layer.
Frost the top and sides with the remaining whipped cream. Decorate with a few extra berries if you’re feeling fancy.

Tips, Tricks, and Real Talk

Keep It Chill

Literally. Chill the bowl and beaters before whipping the cream. Cold tools = faster, fluffier whipped cream.

Don’t Skip the Maceration

I know it sounds like a science term, but it just means letting the strawberries sit with sugar. It brings out their juice and amps up the flavor.

Want to Cheat a Little?

Use store-bought pound cake or angel food cake if you’re in a hurry. I won’t tell anyone. IMO, homemade is always better—but hey, life gets busy.

Serve It Fast

Whipped cream doesn’t love sitting around. Serve your cake within a few hours of assembling, or the layers may start slipping like a tired Jenga tower.

Variations You Might Want to Try

Feeling adventurous (or just bored)? Here are a few twists you can try:

Chocolate Strawberry Shortcake Cake: Add a layer of melted dark chocolate or cocoa powder to the sponge.
Lemon Zest Love: Mix lemon zest into the whipped cream for a zippy twist.
Mini Shortcake Cups: Use cupcake tins to create individual servings. Cute and totally snackable!

Why This Cake Works Every Time

Here’s the thing: Strawberry Shortcake Cake is forgiving. Forgot to level your layers? Cover it with cream. Your berries a little too tart? Extra sugar. Cake cracked while cooling? Slice it strategically and distract with decorations.

The combo of fresh fruit, soft cake, and whipped cream has universal appeal. It’s one of those desserts where people pretend to be polite but really just want a second (or third) slice.

And honestly? It’s a crowd-pleaser even if you’re not a baking whiz. You don’t need piping bags or pastry degrees. Just a bowl, a whisk, and a love for sweets.

Final Thoughts (And Maybe a Warning?)

If you make this Strawberry Shortcake Cake, be prepared for people to expect it every year. That’s what happened to me. Now it’s a birthday staple, a summer BBQ highlight, and a “just because” treat. But you know what? I’m not mad about it.

So grab some strawberries, whip up a fluffy cake, and prepare to wow your friends (or yourself—no shame in solo cake joy). And FYI: licking the beaters is part of the process.

Happy baking! 🙂