Strawberry Shortcake Cake: The Ultimate Delicious Party Treat

Nothing says summer like a slice of strawberry shortcake cake, especially one that tastes like the best parts of your childhood birthday sweet, soft, and covered in berries. This retro-inspired dessert is popping up everywhere: Pinterest parties, viral TikTok slices, even baby showers. Best part? This fun, nostalgic treat is easier than it looks no piping bags or fancy decorating required.

This version is all about golden, buttery cake layers, pillowy whipped cream, and fresh strawberries in every bite. Classic flavors, upgraded into a complete celebration cake. And the ingredients? Chances are, you already have flour, cream, vanilla, and berries on hand. (Scroll down for full measurements and tips).

I used to pick berries with my grandmother sun-warmed, juicy strawberries staining our fingers. That’s the essence of this cake: honest, simple, joyful. I tested it multiple times until the crumb was just right. Want to know the secret behind the fluffiest layers? A cozy little trick is coming up…

Why You’ll Love This Strawberry Shortcake Cake

This cake has all the cozy, nostalgic magic of the shortcake you grew up on, presented in a stunning cake form. You’ll get rave reviews and you won’t need professional skills to pull it off.

• Simple steps: No fancy mixers or shaping. Easy enough for baking newcomers.
• Fresh flavor: Juicy strawberries meet airy whipped cream and tender vanilla cake. Summer in a bite.
• Versatile: Perfect for birthdays, bridal showers, or cozy Sunday dessert.
• Quick layering: Two generous cake layers eliminate complicated slicing or stacking.

Ingredients Breakdown

This strawberry shortcake cake keeps it simple and seasonal. Most ingredients may already be in your pantry or fridge. Here’s what each element brings to the table:

How It Comes Together: Step-by-Step

Let’s bake! These easy-to-follow instructions will get you to shortcake bliss in no time. Keep ingredients at room temp for best results.

1. Prep the pans: Lightly grease and flour two 8-inch round cake pans or line with parchment to ensure an easy release.
2. Mix the batter: Whisk dry ingredients together in one bowl and wet in another. Gently combine and beat just until smooth overmixing leads to dense cake.
3. Bake: Divide batter evenly and bake at 350°F (175°C) for 25–30 minutes. Cakes are done when a toothpick comes out clean and the tops spring back lightly.
4. Cool: Let cakes rest in the pans for 10 minutes, then transfer to a rack to cool completely before assembling.
5. Assemble: Spread half of the whipped cream over one cake layer, top with sliced strawberries (macerated for best results), then place the second layer on top and repeat. Chill slightly before serving.

Pro Tip: Toss sliced strawberries with 1–2 tablespoons of sugar and let sit for 10–15 minutes. This draws out juices and boosts their natural sweetness.

Serving and Storage Tips

Strawberry shortcake cake is best enjoyed fresh, but here’s how to make the most of it before and after your celebration:

• Serving: Use a serrated knife for clean slices. Serve slightly chilled or at room temperature for max flavor.
• Storage: Store covered in the fridge for up to 2 days. Loosely tented foil or a cake dome works great without squishing the whipped cream.
• Make ahead: Bake cake layers the day before and wrap tightly. Assemble the cake no more than a few hours before serving.

Helpful Tweaks for Your Strawberry Shortcake Cake

• Gluten-free: Use your favorite 1:1 gluten-free flour blend. Let the batter rest 10 minutes before baking.
• Low-sugar: Cut sugar by 20% in the cake and skip sweetening the cream ripe berries will still shine.
• Seasonal swaps: Sub in fresh raspberries, cherries, or blueberries as they come into season.

Note: Always use fresh strawberries for this recipe. Frozen fruit may release too much moisture and make the cake soggy.

Expert Insight: The Appeal of Strawberry Shortcake Cake

Strawberry shortcake cake is beloved for balancing moist, buttery cake with the brightness of summer berries and airy whipped cream. Macerating the berries (lightly sugaring and resting them) adds concentrated flavor and prevents runny layers. The result? A visually stunning, crowd-pleasing dessert that feels indulgent yet light.

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The Story Behind My Best Strawberry Shortcake Cake

This cake evolved through trial, error, and inspiration from family summers. I tinkered with how much cream to whip, how sweet the berries should be, and how to balance a tender crumb with durability for layered construction. The version you see here is the sweet spot simple enough to make on a whim but impressive enough to be memorable.

FAQs ( Strawberry Shortcake Cake )

Conclusion

This strawberry shortcake cake is the perfect blend of easy comfort and fresh celebration. With juicy berries, airy cream, and soft cake, it brings joy to the table without hassle. A no-fuss recipe with that homemade heart exactly what summer (and sweet memories) taste like.

Want to change it up? Swap in seasonal berries or flavor your cream with a hint of citrus zest or almond extract. Don’t skip that sugar toss for the berries it’s a small move that makes a big flavor difference.

Make this simple beauty soon, and let me know how it turned out. Did the flavor take you back somewhere? Tag a friend who needs this recipe, and make another memory over cake one bite at a time.

Yesica Andrews

Strawberry Shortcake Cake: The Ultimate Delicious Party Treat

Enjoy this classic strawberry shortcake cake that’s perfect for any celebration. Featuring layers of fluffy sponge cake, fresh strawberries, and whipped cream, it makes a stunning centerpiece at strawberry shortcake birthday party decorations or complements any strawberry shortcake party decorations theme. This recipe brings a delightful strawberry shortcake birthday theme to your dessert table.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Method

 

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. Add butter, milk, eggs, and vanilla. Beat until smooth.
4. Divide batter evenly between the pans. Bake for 25-30 minutes or until a toothpick comes out clean.
5. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
6. Whip heavy cream and powdered sugar until stiff peaks form.
7. Place one cake layer on a plate. Spread half the whipped cream and top with sliced strawberries.
8. Add the second cake layer and repeat with remaining cream and strawberries.
9. Serve immediately or refrigerate for up to 2 hours.

Notes

• Use fresh strawberries for best flavor.
• Chill the mixing bowl and beaters before whipping cream.
• For extra sweetness, toss strawberries with 1 tbsp sugar before assembling.