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strawberry shortcake cake recipe featured
Avatar photoJohnson Maya

Strawberry Shortcake Cake Recipe (Easy!)

This fluffy strawberry shortcake cake recipe layers tender vanilla shortcake with macerated fresh strawberries and clouds of whipped cream for a classic American summer dessert that's light, juicy, and irresistibly nostalgic—perfect for picnics or parties.
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CAKE:
  • 2¾ cups (345g) cake flour, sifted
  • ¼ tsp baking soda
  • 2 tsp baking powder
  • ¾ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) vegetable shortening
  • 1¾ cups (350g) granulated sugar
  • 1 tbsp vanilla extract
  • 2 large eggs + 2 egg whites, room temp
  • 1¼ cups (300ml) whole milk, room temp
  • FOR THE STRAWBERRIES:
  • 2 lbs (900g) fresh strawberries, hulled & sliced
  • ½ cup (100g) granulated sugar
  • FOR WHIPPED CREAM:
  • 4 cups (960ml) heavy whipping cream, cold
  • ⅓ cup (65g) powdered sugar
  • 2 tsp vanilla extract

Equipment

  • Two 9-inch round cake pans
  • Stand mixer or hand mixer
  • Mixing bowls
  • Serrated knife

Method
 

  1. strawberry shortcake cake recipe recipeCard1
  2. 1. Macerate strawberries: Slice berries, toss with ½ cup sugar, rest 1-2 hours. Drain excess juice.
  3. 2. Prep batter: Preheat 350°F. Sift drys. Beat fats/sugar fluffy. Add whole eggs/vanilla, fold whipped whites, alternate wet/dry.
  4. 3. Bake: Divide into pans, 23-28 min until toothpick clean. Cool fully.
  5. 4. Whip cream: To stiff peaks with sugar/vanilla.
  6. 5. Assemble: Layer cake-cream-berries, frost exterior. Chill 30 min. Serve.

Nutrition

Calories: 520 | Carbohydrates: 68 | Protein: 6 | Fat: 26 | Fiber: 2 | Sugar: 45

Notes

STORAGE: Refrigerate up to 2 days; best Day 1.
MAKE AHEAD: Bake layers 2 days early; macerate berries same day.
SUBSTITUTIONS: Gluten-free flour blend; coconut cream for dairy-free.
PRO TIPS: Room-temp ingredients prevent curdling. Drain berries well to avoid sogginess. Whip whites separately for height.
SERVING SUGGESTIONS: Slice with serrated knife; garnish whole berries. Pair with iced tea or lemon sorbet.
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