Introduction
What happens when summer’s favorite dessert gets a bakery-style makeover?You get Strawberry Shortcake Layer Cake—a light, fruity, showstopper dessert layered with whipped cream, vanilla sponge, and juicy strawberries.
With just 20 minutes of prep and 30 minutes of baking, it’s perfect for birthdays, brunches, or backyard barbecues. If you love fruity bakes like our Strawberry Yogurt Muffins, this one’s going to win your heart.
Table of Contents
Ingredients You’ll Need for Strawberry Shortcake Layer Cake
For the Cake:
2 ½ cups (300g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup (170g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup (240ml) whole milk
For the Filling & Frosting:
2 ½ cups (400g) fresh strawberries, sliced
1 tbsp sugar (to macerate berries)
2 cups (480ml) heavy whipping cream
3 tbsp powdered sugar
½ cup strawberry jam (optional, for extra flavor)
Step-by-Step Instructions for Strawberry Shortcake Layer Cake
Preheat & Prep Pans
Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
Make the Batter
Whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar. Mix in the eggs gradually—one at a time—followed by the vanilla for a smooth batter. Alternate dry mix and milk until just combined.
Bake the Cakes
Divide batter evenly. Bake 25–30 minutes until a toothpick comes out clean. Cool completely.
Macerate Strawberries
Toss berries with sugar. Let sit 15–30 minutes until juicy.
Whip the Cream
Chill bowl and beaters. Whip cream, powdered sugar, and a splash of vanilla until stiff peaks form.
Assemble
Layer cake + whipped cream + macerated berries (and jam, if using). Repeat. Top with extra berries and cream.
Chill & Serve
Refrigerate for at least 30 minutes before slicing. Enjoy chilled!
Pairings
- Earl Grey Iced Tea
- Sparkling Rosé
- Vanilla Bean Ice Cream
- Minted Cucumber Salad
- Berry Lemonade
Pro Tips for Cake Success
- Use room temp ingredients for even mixing.
- Avoid overmixing to keep the sponge soft.
- Fully cool cakes before adding whipped cream.
- Trim domed cake tops for smooth stacking.
- Chill your mixing bowl to help cream whip faster.
FAQs about Strawberry Shortcake Layer Cake
What kind of cake is used for strawberry shortcake?
Typically, a light vanilla sponge or butter cake is used in strawberry shortcake layer cake for a fluffy but sturdy structure.
What makes shortcake different from regular cake?
Shortcake is denser and more biscuit-like, made with more fat and less sugar, whereas this version uses airy cake layers.
What is another name for strawberry cake?
It may also be referred to as strawberry cream cake, berry torte, or fraisier cake in more elegant versions.
What kind of frosting for strawberry shortcake?
Whipped cream frosting is classic. It’s light, airy, and lets the strawberries shine.
What is the fancy name for strawberry shortcake?
In upscale settings, it’s often called Fraisier Cake, especially if it includes pastry cream.
Why do they call it strawberry shortcake?
“Shortcake” refers to a crumbly texture due to fat (like butter or shortening) used in traditional recipes. Add strawberries, and it becomes a fruity treat.
Strawberry Shortcake Layer Cake
- Total Time: 50 minutes
- Yield: 8 1x
- Diet: Vegetarian
Description
This Strawberry Shortcake Layer Cake is the ultimate summer dessert — soft vanilla sponge, layers of fluffy whipped cream, and juicy macerated strawberries in every bite. It’s light, fruity, and refreshingly sweet — just like the classic shortcake, but dressed up as a gorgeous bakery-style showstopper. Ready in under an hour and perfect for birthdays, brunches, or backyard parties!
Ingredients
Cake Layers:
-
2 ½ cups all-purpose flour
-
2 ½ tsp baking powder
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½ tsp salt
-
¾ cup unsalted butter, softened
-
1 ¾ cups granulated sugar
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4 large eggs
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1 tbsp vanilla extract
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1 cup whole milk
Filling & Frosting:
-
2 ½ cups fresh strawberries, sliced
-
1 tbsp sugar
-
½ cup strawberry jam (optional)
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2 cups heavy cream
-
3 tbsp powdered sugar
-
1 tsp vanilla extract
Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Make the Cake Batter
In one bowl: whisk flour, baking powder, salt.
In another: beat butter + sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry mix and milk—just until smooth.
3. Bake the Layers
Divide into pans. Bake 25–30 min, until a toothpick comes out clean. Let cool completely.
4. Macerate the Strawberries
Toss sliced strawberries with 1 tbsp sugar. Let sit 15–30 min to release juices.
5. Whip the Cream
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
6. Assemble the Cake
Layer 1: Sponge + whipped cream + macerated berries + optional jam.
Layer 2: Repeat. Finish with extra cream + berries on top!
7. Chill & Slice
Refrigerate 30 min before slicing. Serve cold and enjoy every bite!
Notes
For best results, assemble the cake no more than a few hours before serving to keep the whipped cream stable and the sponge from getting soggy. You can bake the cake layers a day ahead—just wrap and store at room temperature. If you’re short on fresh strawberries, frozen (thawed and drained) can work in a pinch, though texture may vary.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 626 kcal
- Sugar: 47.7 g
- Sodium: 267 mg
- Fat: 34.5 g
- Saturated Fat: 20.8 g
- Unsaturated Fat: 12.8 g
- Trans Fat: 0.7 g
- Carbohydrates: 73.8 g
- Fiber: 1.8 g
- Protein: 7.6 g
- Cholesterol: 181 mg
Keywords: easy summer cake, strawberry layer cake, whipped cream cake, fresh strawberry cake
