Strawberry Shortcake Layer Cake

This Strawberry Shortcake Layer Cake pairs soft, buttery cake layers with fresh strawberries and whipped cream. The cake soaks up the sweet berry juice while the cream adds the perfect light texture. It's a classic dessert that works any time you can find good strawberries.

Making strawberry shortcake from scratch is simple. With basic ingredients and easy steps, you can create a homemade version that tastes better than anything from the store.

This Strawberry Layer Cake makes the perfect dessert for summer gatherings. You might also like these Strawberry Shortcake Bars.

I like to assemble it just before everyone arrives, layering the soft cake with fresh strawberries and billowy whipped cream. The red berries against the white cream look stunning, especially when you add a few whole strawberries on top.

In summer, I use fresh berries from the farmers market, but this recipe works great with frozen strawberries, too. Sometimes I switch things up and use a mix of berries - raspberries and blueberries are amazing in this. 

The cake layers can be made ahead, which makes putting together this beautiful dessert much easier. The cake actually tastes even better the next day!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Butter: Make sure it's softened to room temperature. This helps it cream smoothly with the sugar. Both salted and unsalted butter work well in this recipe.
• Granulated sugar: Regular white sugar gives the cake its perfect sweetness and helps create a light texture when creamed with the butter.
• Eggs: Use large eggs at room temperature. Take them out of the fridge about 30 minutes before baking. Room temperature eggs blend better with the other ingredients.
• Vanilla extract: Pure vanilla extract adds the best flavor, but imitation vanilla works too.
• Milk: Adds moisture for a soft and tender cake.
• All-purpose flour: Regular all-purpose flour is perfect for this cake. For the lightest texture, spoon the flour into the measuring cup rather than scooping directly from the bag.
• Fresh strawberries: Look for bright red, ripe strawberries. Frozen strawberries work too - just thaw and drain them completely before using.
• Whipped cream: You can use store-bought whipped cream or make your own. If making your own, start with cold heavy whipping cream and add a little sugar to taste.

How To Make Strawberry Shortcake Layer Cake

First, start by preheating your oven to 350°F. While it heats up, grease two 8-inch round cake pans. The pans need a good coating to help the cakes release easily after baking.

For the cake batter, add your softened butter and sugar to a large mixing bowl. Using a hand mixer or stand mixer, cream them together until the mixture becomes light and fluffy - this takes about two minutes. Mix in the eggs one at a time, then add the milk and vanilla extract. Keep mixing until everything blends smoothly.

Now for the dry ingredients. Add the flour, baking powder, and salt to your butter mixture. Mix just until you don't see any more dry flour - overworking the batter can make your cake tough.

Split the batter evenly between your prepared pans, smoothing the tops with a spatula.

Slide the pans into your preheated oven and bake for about 25 minutes. You'll know they're done when a knife inserted into the center comes out clean. Move the pans to a cooling rack and let them cool completely.

While the cakes cool, prepare your strawberries. Slice most of them, saving a few whole ones for decorating the top if you like. Once the cakes are completely cool, remove them carefully from the pans.

Time to assemble your layered strawberry shortcake. Place one cake layer on your serving plate. Spread half the whipped cream over it, then add a layer of sliced strawberries. Top with the second cake layer and repeat with the remaining whipped cream and strawberries. Add any whole berries you saved for decoration.

Substitutions and Variations

• Mini shortcakes. Pour the batter into cupcake tins instead of cake pans. Cut each cupcake in half and layer with whipped cream and berries.
• Mixed berry version. Replace the strawberries with blueberries, raspberries, blackberries, or a mix of your favorite berries.
• Sheet cake style. Bake the batter in a 9x13 inch pan, then top the whole cake with whipped cream and berries for easy serving.
• Individual servings. Layer the cake, berries, and cream in clear glasses or mason jars for a beautiful presentation that's easy to serve.

Make-Ahead, Storing and Freezing

Make Ahead: You can bake the cake layers 1-2 days before you need them. Store them wrapped tightly at room temperature. You can also slice the strawberries ahead of time and keep them in the refrigerator. Wait to assemble the cake with whipped cream and berries until just before serving.

Store: Keep your old fashioned strawberry shortcake in an airtight container in the refrigerator for up to 3 days. The whipped cream will hold its shape better if you use stabilized whipped cream.

Freeze: The cake layers freeze well on their own. Wrap them individually and freeze for up to 3 months. When you're ready to serve, thaw the cakes completely at room temperature, then assemble with fresh whipped cream and strawberries.

Recipe Tips

• Use an electric mixer for creaming the butter and sugar. This creates tiny air bubbles that make your old fashioned strawberry shortcake light and fluffy. Either a stand mixer or hand mixer works well.
• Mix the dry ingredients just until they're combined. Overmixing the flour can make your cake tough.
• Check your cake with a knife in the center, not just by time. Every oven bakes a bit differently, so the knife test ensures your cake is fully baked.
• Cool your cakes completely before adding any whipped cream or berries. 
• If using frozen strawberries, thaw them completely and drain off any extra juice. Too much berry juice can make your cake soggy.

Why isn't my cake light and fluffy?

This usually happens when the butter and sugar aren't creamed long enough. Beat them together until the mixture looks pale and fluffy, about 2 minutes. Also, make sure your butter and eggs are at room temperature before starting.

Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour for an even softer texture. Replace the 2 cups of all-purpose flour with 2 cups plus 4 tablespoons of cake flour.

We love strawberry desserts, and a few favorites include Shoney's Strawberry Pie, Strawberry Mousse, and Strawberry Icebox Cake.

This Strawberry Shortcake Layer Cake brings together simple ingredients to create something really special. The soft cake soaks up sweet berry juice, while fresh whipped cream adds the perfect finishing touch. It's a dessert that makes summer berries shine and reminds us why some recipes become classics in the first place!