If summer had a taste, this might be it. Sweet, juicy strawberries, fluffy whipped cream, and a tender vanilla cake… yes please. This Strawberry Shortcake Cake is what dessert dreams are made of and it’s easier to pull off than you might think.
Growing up, my mom made strawberry shortcake the old-school way: with flaky biscuits and freshly whipped cream. But this version? It’s a slightly elevated twist that still captures all the nostalgia. Because who doesn’t love a good layer cake?
Whether you’re celebrating a birthday, hosting a summer dinner party, or just want a slice of sunshine on a plate, this beauty is always a hit.
What Makes This Strawberry Shortcake Cake So Special?
It’s simple but stunning. Think: rustic elegance. No piping bags or fancy frosting techniques needed. Just a cloud of whipped cream and mounds of fresh berries.
It’s not too sweet. This isn’t your average sugar bomb. It’s light, fresh, and perfectly balanced.
It tastes like summer. The ultimate summer dessert to make when strawberries are in season.
How to Make Strawberry Shortcake Cake
Making a Strawberry Shortcake Cake is easier than it looks and always worth it. At its core, this cake is all about layering a vanilla cake with whipped cream and strawberries. That’s it! Here’s how it comes together:
1. Bake a Soft Vanilla Cake Base
Start with a light, fluffy vanilla cake. I add a hint of lemon to mine but that’s optional.
2. Cool and Slice
Let the cake layers cool completely before slicing or stacking: this is key! If the cake is even slightly warm, the whipped cream will melt (no thanks). You can level the layers (remove the dome on the top of the cake layers) for a clean stack with a sharp knife, or embrace a more rustic look. Either way, it’s beautiful.
3. Whip the Cream
Freshly whipped cream is what makes this dessert shine. All you need is heavy cream, a little powdered sugar, and a splash of vanilla. Whip it until soft peaks form, fluffy and spreadable, but not stiff. Whipped cream can quickly turn into butter if over-mixed.
4. Add the Strawberries
Here’s where you have options. You can use the strawberries fresh and sliced as-is for a clean, natural look. Or try macerating them: simply toss the sliced berries with a bit of sugar and let them sit for 10–15 minutes to release their juices. This step is optional, but it adds a lovely jammy texture that soaks beautifully into the cake.
5. Assemble the Cake
When you’re reading to serve, layer the cake, whipped cream, and strawberries…..and repeat! You can keep the sides “naked” for that classic shortcake look or go full coverage with the cream. Garnish with a few extra berries on top, and maybe a sprig of mint or edible flowers for a summery finishing touch.
Tips for this Strawberry Shortcake Cake
- When making, weigh your flour or spoon it into the cup and level: too much flour = dry cake!
- Make ahead? You can bake the cake layers the day before and wrap tightly once cool. Assemble the day of for best texture. You can even freeze the cake layers for up to 1 month, tightly wrapped.
- Feeding a crowd? You can double the recipe and do a sheet pan version for easy slicing!
More Summer Dessert Recipes You’ll Love
Looking for more fresh and easy summer sweets? These are tried-and-true Fraîche favourites:
Happy baking my friends! And if you make this recipe, be sure to tag me on Instagram or leave a comment/rating below.
xo Tori
Strawberry Shortcake Cake
This Strawberry Shortcake Cake is a light, fresh, and easy summer dessert layered with whipped cream and juicy berries—perfect for any celebration!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup neutral oil (like canola or grapeseed)
- 1 ¾ cups granulated sugar
- 2 large eggs room temperature
- 3 large egg whites room temperature
- 1/4 cup sour cream or plain Greek yogurt
- 1 tablespoon vanilla extract
- zest of 1 lemon (optional)
- juice of 1/2 lemon (optional)
- 1 cup buttermilk (To make your own: 1 cup milk + 1 tbsp vinegar or lemon juice)
Chantilly Cream
- 2 cups whipping cream
- 1/4 cup powdered sugar or granulated sugar
- 1 teaspoon vanilla
Strawberries
- 4 cups sliced strawberries
- 2 tablespoons granulated sugar (optional)
- juice of 1/2 lemon (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease and lightly flour two 8" or 9" cake pans. You can alternately bake this in a 9×13" baking pan.
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In a medium bowl, whisk together the flour, corn starch, baking powder, baking soda, and salt. Set aside.
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In a large bowl with an electric mixer on medium-high, beat the butter, oil, and sugar for 3–4 minutes until light and fluffy. Add the eggs, one at a time until combined while beating. Add the egg whites and beat until fluffy. Add the sour cream, vanilla, and lemon zest and juice (if using) and beat to combine.
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Add the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beating on low just to combine. Start and end with the dry ingredients. Mix until just combined—don’t overmix.
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Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top springs back when gently pressed.
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Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely before layering with strawberries and Chantilly Cream.
Prepare the Chantilly Cream
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In a large tall bowl with an electric mixer, combine the whipping cream, sugar, and vanilla and beat on medium high speed until fluffy and stiff peaks form. Refrigerate until ready to assemble.
Prepare the Strawberries
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While the cake bakes, slice the strawberries. To macerate the strawberries (optional step), 15 minutes before serving mix the strawberries with the sugar and lemon juice. Set aside until ready to serve. Note that macerating the strawberries will make them very juicy and a less 'clean' looking cake.
Assemble the Cake
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To assemble the cake, place one layer on a plate or cake pedestal and spread with half of the Chantilly Cream. Add half of the strawberries followed by the other layer of cake. Top with the remaining Chantilly Cream and remaining strawberries and serve.
This looks fantastic I cannot wait to make this! Could I use avocado oil instead of canola oil? Thanks!