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This Strawberry Shortcake Cake tastes like summer in layer-cake form. Soft vanilla cake layers are stacked with clouds of whipped cream frosting and sweet, juicy strawberries for one of the prettiest — and most irresistible — desserts you’ll ever pull from the fridge.
The magic of this cake is the balance. The vanilla cake layers stay soft and tender, the whipped cream frosting is light instead of heavy, and the strawberries soften slightly into the cream as the cake chills. Every bite tastes like old-fashioned strawberry shortcake, but in gorgeous layer-cake form. This is the kind of cake people keep sneaking forkfuls from straight out of the fridge.
The strawberries soften into the whipped cream as the cake chills, creating that dreamy old-fashioned strawberry shortcake flavor that somehow tastes even better straight from the fridge late at night.
If you love nostalgic strawberry desserts as much as I do, you’ll definitely want to try my Bisquick strawberry shortcake, strawberry cake, and strawberry sheet cake next. And if you’re building a spring or summer dessert table, don’t miss my full cake recipes collection filled with cozy cakes, layered desserts, and old-fashioned favorites.
📌 Why This Recipe Works
- Soft vanilla cake layers stay fluffy and tender even after chilling.
- Cream cheese-stabilized whipped cream frosting holds beautifully without becoming heavy or overly sweet.
- Fresh strawberries soften slightly into the cream for classic strawberry shortcake flavor.
- The two-layer format feels approachable and homemade while still looking bakery-worthy.
- This cake actually tastes even better after a few hours in the refrigerator.
- Fresh berries, whipped cream, and vanilla cake create the perfect balance of richness and freshness.
What Kind of Cake Is Best for Strawberry Shortcake Cake?
The best cake for strawberry shortcake cake is a soft vanilla cake that can absorb strawberry juices and whipped cream without becoming soggy or dense.
Some recipes use sponge cake or angel food cake, but this buttery vanilla buttermilk cake gives you the best balance of:
- tenderness
- flavor
- structure
- and classic strawberry shortcake texture.
It stays soft, fluffy, and creamy while still supporting all those juicy strawberries and layers of whipped cream.
✨ Before You Begin
✨ Use room-temperature ingredients. Cold ingredients won’t blend smoothly and can affect the cake texture.
✨ Don’t overmix the batter. Overmixing can make the cake dense instead of soft and tender.
✨ Cool the cake completely before frosting. Even slightly warm cake will melt the whipped cream frosting.
✨ Pat strawberries dry after washing. Extra moisture can make the layers watery.
✨ Chill before serving. This cake slices more cleanly and tastes even creamier once chilled.
Ingredients + Key Notes
Cake Flour: Cake flour gives this cake its soft, fluffy bakery-style texture. The lower protein content creates a lighter crumb that pairs perfectly with whipped cream and strawberries.
Buttermilk: Buttermilk keeps the cake moist and tender while adding a subtle tang that balances the sweetness beautifully. It also reacts with the baking soda to help create an extra light texture.
Butter + A Small Amount of Oil: Butter brings flavor while oil keeps the cake soft after refrigeration.
Vanilla Extract: Strawberry shortcake is secretly a vanilla dessert — good vanilla makes a huge difference here.
Strawberries: The sweeter and more fragrant the strawberries smell, the better this cake will taste. Ripe strawberries make a HUGE difference here.
Strawberry Preserves: A thin layer of strawberry preserves intensifies the berry flavor and creates beautiful bakery-style slices. It adds concentrated strawberry goodness without overpowering the fresh berries.
Heavy Cream: Creates a light, silky whipped cream frosting.
Cream Cheese: Stabilizes the whipped cream so the cake slices beautifully and holds well.
How to Make Strawberry Shortcake Cake
Prepare the pans. Preheat oven to 350°F. Butter two 9-inch cake pans, line the bottoms with parchment paper, then butter the parchment.
Mix the dry ingredients. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Combine the wet ingredients. In a small bowl, whisk together the eggs and vanilla.
Cream the butter and sugar. In the bowl of a stand mixer, beat the butter until fluffy. Slowly add the sugar and continue beating until the mixture looks pale, light, and airy.
Add the egg mixture. Gradually mix in the eggs and vanilla until fully combined.
Alternate dry ingredients and buttermilk. With the mixer on low speed, add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined — don’t overmix.
Bake the cake layers. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Cool completely. Let the cakes cool in the pans for about 15 minutes, then carefully turn them out onto a cooling rack to cool completely.
Make the whipped cream frosting. Beat the cream cheese until smooth. Add the powdered sugar and vanilla and beat again until silky. Slowly drizzle in the heavy cream while whipping until stiff peaks form.
Prepare the strawberries. Wash and dry the strawberries well. Slice most of the berries and reserve a few pretty whole strawberries for garnish. For extra juicy strawberry shortcake flavor, toss the sliced berries with a little sugar and let sit 15–20 minutes before assembling.
Assemble the cake. Place one cake layer on a serving plate. Spread whipped cream frosting generously over the top and add a layer of strawberries. Repeat with the second layer, finishing with more whipped cream and strawberries on top.
Chill before serving. Refrigerate the cake for at least 1 hour before slicing for the cleanest layers and best flavor
⭐ Pro Tips
⭐ Handle the cake layers gently
This cake has a very soft, delicate crumb, especially while warm. Let the cakes cool in the pans for several minutes before transferring to a cooling rack, and use parchment paper for easier release.
⭐ Lightly macerate the strawberries
Toss sliced strawberries with a little sugar and let them sit 15–20 minutes for even juicier strawberry shortcake flavor.
⭐ Follow the mixing times carefully
The long creaming process helps create the cake’s soft, fluffy texture. You want the batter light and airy — not dense or overmixed.
⭐ Don’t overbake the cake
The tops should be lightly golden and spring back gently when touched.
⭐ Cool! Your! Cake!
Even slightly warm cake layers will melt the whipped cream frosting and can cause the cake to slide or collapse. Let the layers cool completely before assembling.
⭐ Use cold heavy cream
Cold cream whips faster and creates a more stable frosting.
⭐ Chill before slicing
Cold whipped cream frosting slices much more cleanly and tastes even creamier.
Storing + Make-Ahead Tips
Storing: Store covered in the refrigerator for up to 3 days.
Freezing: The unfrosted cake layers freeze beautifully for up to 2 months.
Make-Ahead Tip: Bake the cake layers a day ahead and assemble the cake the next day for easier entertaining.
Frequently Asked Questions
◆ Can I make Strawberry Shortcake Cake the day before?
Yes! This cake actually tastes even better after chilling because the strawberries and cream soften slightly into the cake layers.
◆ Do I need to refrigerate Strawberry Shortcake Cake?
Yes. Because of the whipped cream frosting, this cake should be refrigerated.
◆ Can I use angel food cake instead?
You can, but this vanilla cake version creates a richer, bakery-style strawberry shortcake flavor and texture.
◆ What frosting is best for Strawberry Shortcake Cake?
Whipped cream frosting is the best choice because it keeps the cake light, fresh, and classic.
◆ What’s the secret to tender shortcake cake?
Using cake flour, buttermilk, room-temperature ingredients, and avoiding overmixing keeps the cake soft and tender.
◆ What’s the Difference Between Strawberry Shortcake and Strawberry Shortcake Cake?
Traditional strawberry shortcake is typically made with sweet biscuits layered with strawberries and whipped cream. Strawberry Shortcake Cake uses soft vanilla cake layers instead of biscuits while keeping the same classic combination of fresh strawberries and whipped cream. The result is a more sliceable, celebration-worthy dessert with all the flavors of traditional strawberry shortcake.
◆ Why Is This a Two-Layer Strawberry Shortcake Cake?
This recipe uses two tender vanilla cake layers with whipped cream frosting and fresh strawberries between them. A two-layer cake is easier to assemble, slice, and serve than a taller three-layer version while still delivering plenty of strawberry shortcake flavor in every bite.
Still have questions? Drop them in the comments — I love helping you bake with confidence! 💗
More Strawberry Cake Recipes You’ll Love
Strawberry Poke Cake: An ultra-moist strawberry cake filled with sweet strawberry flavor and topped with fluffy whipped topping.
Fresh Strawberry Cake: Soft strawberry cake packed with fresh berry flavor and finished with rich strawberry frosting.
Strawberry Jello Cake: A chilled old-fashioned strawberry cake with bright berry flavor and nostalgic potluck dessert vibes.
Strawberry Tres Leches Cake: An incredibly moist strawberry cake soaked with sweet milk mixture and topped with whipped cream and berries.
Strawberry Pound Cake: Rich buttery pound cake filled with sweet strawberry flavor and perfect with coffee or fresh whipped cream.
Strawberry Dump Cake: An easy strawberry dessert with gooey fruit filling and buttery cake topping that’s always a crowd favorite.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen
Strawberry Shortcake Cake
Ingredients
Cake:
- 2 1/3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 6 ounces unsalted butter
- 1 1/3 cups sugar
- 1 cup buttermilk
Whipped Cream Frosting
- 4 ounces cream cheese at room temperature
- 3 cups heavy cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
Strawberry Filling
- 5 cups fresh strawberries sliced
- 2 tablespoons sugar
- 1/2 cup strawberry preserves
Garnish
- 5-7 fresh strawberries -left whole
- mint leaves, optional
Instructions
Make the Cake:
- Prepare the pans: Preheat the oven to 350°F. Butter two 9-inch cake pans, line the bottoms with parchment paper, then butter the parchment.
- Mix the dry ingredients: In a medium bowl, whisk together the cake flour (2 1/3 cups), baking powder (1 1/2 teaspoons), baking soda (1/2 teaspoon), and salt (1/4 teaspoon). Set aside.
- Combine the wet ingredients: In a small bowl, whisk together the eggs (3 large) and vanilla extract (2 teaspoons) until blended.
- Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter (6 ounces) until light and fluffy. Gradually add the sugar (1 1/3 cups) and continue beating for about 3 minutes, until pale and airy.
- Add the egg mixture: Slowly pour in the egg and vanilla mixture, beating for about 2 minutes until fully incorporated.
- Alternate the flour and buttermilk: With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk (1 cup), beginning and ending with the flour mixture. Mix just until combined, scraping down the bowl as needed. Be careful not to overmix.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool completely: Let the cakes cool in the pans for 15 minutes, then carefully turn them out onto a wire rack to cool completely before assembling.
Make the Whipped Cream Frosting:
- Make the whipped cream frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese (4 ounces), powdered sugar (1 cup), and vanilla extract (2 teaspoons) until smooth. With the mixer running, slowly drizzle in the heavy cream (3 cups). Continue beating until stiff peaks form.
Prepare Strawberries:
- Prepare the strawberries: Wash and thoroughly dry the strawberries (5 cups sliced plus 5–7 whole berries for garnish). Reserve the prettiest whole berries for decorating the cake. Slice the remaining strawberries and, if desired, toss them with 1–2 tablespoons granulated sugar. Let stand for 15–20 minutes to lightly macerate.
Assembly:
- Assemble the cake: Place one cake layer on a serving plate. Spread 1/4 cup strawberry preserves evenly over the surface, leaving a small border around the edge. Top with about half of the whipped cream frosting and half of the sliced strawberries. Place the second cake layer on top and repeat with the remaining 1/4 cup strawberry preserves, whipped cream frosting, and strawberries.
- Garnish and chill: Decorate the top with the reserved whole strawberries. Refrigerate the cake for at least 1 hour before serving. Chilling helps the layers set and allows the strawberries, cream, and cake to meld together for the best flavor and texture.
Fans Also Made:
Notes
- Preparation: This recipe has very specific instructions for the cake batter. Honestly, it’s not any more difficult than a standard cake; it’s just detailed, and I urge you to follow the directions as closely as possible. You want your batter to be fluffy, not dense and overwhipped.
- Cooling: After the cake is baked, it’s very fragile, particularly while it’s warm. Be careful when you transfer the layers from the baking pans to your cooling rack. Using parchment paper and letting the cake cool a few minutes in the pan will help stabilize it a bit.
- Melting: Cool! Your! Cake! If your cake layers at all warm when you start to assemble, the frosting will melt and your cake will collapse.
Nutrition
I’ve made this cake 3 going on 5 times, and it gets better every single time!! Thanks for sharing!
Glad to hear you like it, Wendy!!?
Delicious, substituted with almond milk, almond milk whipped cream and vegan butter. we finished the cake in one sitting… everyone had seconds
Yay, Kelly! I’m so happy you let us know it works for almond milk! Thank you for sharing it! Glad that you enjoyed it <3
Delicious
Thank you, Rachel 🙂