This Layered Strawberry Shortcake Cake is a bright and cheerful dessert that really brings together the best parts of classic strawberry shortcake in a fun, cake form. You get soft, fluffy cake layers filled and topped with sweet whipped cream and lots of fresh, juicy strawberries. It’s the perfect mix of light, fruity, and creamy in every bite.
I love making this cake when I want something special but not too fancy. It always feels like a little celebration, even for a regular day. One of my favorite things is slicing the strawberries just right so you get a bit of that fresh strawberry flavor in every layer. And the whipped cream makes it feel indulgent without being too heavy.
When I serve this layered cake, I usually keep it simple—just on a pretty plate with a fork. It’s the kind of dessert that everyone smiles at and asks for seconds on. It also reminds me of warm weekend afternoons with family, sitting outside and enjoying something sweet and fresh together. If you’re a fan of strawberry shortcake, this cake version is sure to become a go-to treat in your house too.
Key Ingredients & Substitutions
Flour: All-purpose flour works best for a soft but sturdy cake. You can try cake flour for a more tender crumb, but adjust the amount since it’s lighter.
Strawberries: Fresh is key! If strawberries aren’t in season, frozen can work—just thaw and drain excess water before using.
Butter: Using unsalted butter lets you control the salt. Room temperature butter creams better with sugar, making your cake light and airy.
Heavy Cream: For the whipped cream, chilled heavy cream whips up nicely. If you want a lighter option, try whipping coconut cream but expect a slightly different flavor.
How Do You Make the Cake Layers Light and Fluffy?
To get soft, fluffy layers, follow these simple tips:
- Cream the butter and sugar well — beat them until the mixture is pale and fluffy (3-5 minutes). This traps air that helps the cake rise.
- Add eggs one at a time and beat after each addition to keep the batter smooth.
- Alternate adding your dry ingredients and milk, starting and ending with dry. Mix just until combined, don’t overmix or your cake can get dense.
- Bake until a toothpick comes out clean. Let layers cool completely before assembling to avoid melting the whipped cream.
Equipment You’ll Need
- Three 8-inch round cake pans – I like these because they help the cake bake evenly and shape neatly for layering.
- Mixing bowls – for preparing the batter, strawberry filling, and whipped cream; I use a set of three for convenience.
- Electric hand or stand mixer – makes whipping the butter and cream easier and faster.
- Rubber spatula – helps fold ingredients gently without deflating the batter or whipped cream.
- Cooling racks – to cool the cake layers completely, which keeps the layers from getting soggy.
- Serving platter or cake stand – for displaying and serving your finished cake.
Flavor Variations & Add-Ins
- Use blueberries or raspberries with strawberries for a mixed berry filling that adds extra color and flavor.
- Mix in chopped fresh mint or basil into the strawberry filling for a fresh herbal twist.
- Add a splash of Grand Marnier or orange liqueur to the strawberry filling or whipped cream for a subtle citrus flavor.
- Top with chocolate shavings or drizzle with melted chocolate for a richer, chocolate-strawberry combo.
How to Make Layered Strawberry Shortcake Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk, room temperature
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional, for thickening)
For the Whipped Cream:
- 2 cups heavy whipping cream, chilled
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Whole strawberries, for topping
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, 25 minutes to bake, and an hour to chill. Overall, plan for around 1 hour and 45 minutes from start to serving, including cooling and chilling time.
Step-by-Step Instructions:
1. Prepare the Strawberry Filling:
Put the sliced strawberries, sugar, and lemon juice in a medium bowl. Let them sit for about 30 minutes until the strawberries release their juice. If you want a thicker filling, put the mixture into a small saucepan, mix in cornstarch, and heat on medium until thick. Then, let it cool completely.
2. Make the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans. In a bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together well until it’s light and fluffy (about 3-5 minutes). Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Now, add the flour mixture and milk to the butter mix in parts, starting and ending with the flour. Stir until just combined—don’t over mix.
Divide the batter evenly between the pans and bake for 22-25 minutes. Check by poking a toothpick; if it comes out clean, the cake is done.
Let the cakes cool in the pans for 10 minutes, then move them to wire racks to cool completely.
3. Make the Whipped Cream:
In a cold bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This means the cream holds its shape when you lift the whisk.
4. Assemble the Cake:
Place one cake layer on your serving plate. Spread a layer of whipped cream on top, then spoon on some strawberry filling.
Repeat this with the second cake layer: cake, whipped cream, strawberry filling.
Place the final cake layer on top and cover the whole cake with the remaining whipped cream.
Decorate the top with whole and sliced strawberries to make it look fresh and lovely.
5. Chill and Serve:
Put the cake in the refrigerator for at least 1 hour before serving. This helps the flavors come together and the whipped cream set nicely.
Slice, serve, and enjoy your delicious layered strawberry shortcake cake!
Can I Use Frozen Strawberries for the Filling?
Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess liquid to avoid a watery filling. Macerate them with sugar and lemon juice as usual before assembling the cake.
How Long Can I Store This Cake?
Store the cake covered in the refrigerator for up to 3 days. The whipped cream and strawberries are best fresh, so try to enjoy it within this time for the best flavor and texture.
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 keep them in the fridge. Bring layers to room temperature before assembling.
What Can I Substitute for Heavy Whipping Cream?
If you don’t have heavy cream, you can use canned coconut cream as a dairy-free alternative. Chill it well before whipping, but keep in mind the flavor will be slightly different.