This Layered Strawberry Shortcake Cake is a delightful treat that combines fluffy cake layers, fresh strawberries, and plenty of whipped cream. It’s like a perfect strawberry shortcake, but all stacked up into a pretty party-worthy cake. The fresh fruit adds a burst of sweetness and a little brightness that keeps every bite fresh and delicious.
I love making this cake when I want something special but not too fussy. The layers give it a fun, homemade look, and the juicy strawberries always get lots of smiles around the table. One tip I’ve found helpful is to let the strawberries sit with a bit of sugar before adding them to the cake—this really brings out their natural sweetness and juices.
It’s great for everything from birthdays to casual get-togethers because it feels like a celebration without being over the top. I usually dress it up with a few extra strawberry slices on top and a little extra whipped cream, which makes it look fresh and inviting. Whenever I share this cake, it’s always such a joy to see how much everyone loves the classic combo done in a fun new way.
Key Ingredients & Substitutions
Flour: All-purpose flour works best for a tender, fluffy cake. You can swap half with cake flour if you want an even lighter texture.
Strawberries: Fresh, ripe strawberries give this cake its bright flavor. If out of season, frozen berries (thawed and drained) can work, but fresh is best.
Whipping Cream: Heavy whipping cream is key for stable whipped cream layers. Use plant-based cream for a dairy-free version, but whip carefully as it behaves differently.
Butter & Milk: These add moisture and richness. For a dairy-free version, try margarine and almond or oat milk.
How Do You Keep the Cake Layers Moist and Light?
Handling the cake batter and baking is the trick to light layers:
- Beat butter and sugar until fluffy to trap air – this helps create a light texture.
- Add eggs one at a time, fully mixing each before adding the next to keep the batter smooth.
- Alternate adding dry ingredients and milk to avoid overmixing – mix just until combined.
- Bake layers evenly by using pans of the same size and rotating halfway through baking.
Let the cakes cool completely before frosting to avoid melting the whipped cream layers. This makes assembling easier and keeps the cake looking neat.
Equipment You’ll Need
- 3 round cake pans (8-inch) – I like these because they help bake even, level layers.
- Mixing bowls – useful for preparing the cake batter and whipped cream; a set is perfect.
- Electric mixer or stand mixer – makes whipping cream and creaming butter much easier.
- Rubber spatula – great for folding ingredients gently without losing air.
- Cooling racks – help the cake layers cool completely so they don’t get soggy.
- Serving platter – to display and serve the finished cake with style.
Flavor Variations & Add-Ins
- Use fresh blueberries or raspberries with strawberries for a mixed berry version—adds different tartness and color.
- Infuse the whipped cream with a splash of almond or lemon extract for extra flavor.
- Add a thin layer of lemon curd between the cake layers along with strawberries for a citrus twist.
- Sprinkle with crushed cookies or Graham crackers on top for extra crunch and sweetness.
Layered Strawberry Shortcake Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
For the Whipped Cream:
- 2 cups heavy whipping cream, chilled
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Whole fresh strawberries
- Fresh mint leaves (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and 25-30 minutes to bake. Allow another 30 minutes to macerate the strawberries and at least 1 hour for chilling the assembled cake before serving.
Step-by-Step Instructions:
1. Prepare the Strawberries:
Put the sliced strawberries and ½ cup sugar in a bowl. Mix well to coat all the strawberries with sugar. Let them sit at room temperature for about 30 minutes, stirring occasionally. This helps the strawberries get juicy and sweet.
2. Make the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until fluffy, about 3-4 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Then add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry mix. Stir gently until just combined.
3. Bake the Cake Layers:
Divide the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then carefully turn them onto wire racks to cool completely.
4. Prepare the Whipped Cream:
Use a chilled mixing bowl to whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip the cream, or it might turn grainy.
5. Assemble the Cake:
Place one cake layer on your serving plate. Spread a thick layer of whipped cream on top. Spoon some of the macerated strawberries over the cream. Repeat with the second cake layer and another layer of whipped cream and strawberries. Place the final cake layer on top, and use the remaining whipped cream to frost the top and sides of the cake evenly.
6. Garnish and Serve:
Decorate the cake with whole strawberries and fresh mint leaves if you like. Chill the cake in the fridge for at least 1 hour so it sets nicely. When ready, slice the cake and enjoy this fresh, fluffy strawberry shortcake!
Can I Use Frozen Strawberries for the Filling?
Yes! Just thaw them completely and drain any excess liquid before mixing with sugar to prevent a watery filling. Fresh strawberries are best for texture and flavor, but frozen work in a pinch.
How Should I Store Leftover Cake?
Store leftovers covered in the refrigerator for up to 3 days. Keep it chilled to maintain the whipped cream’s texture and the freshness of the strawberries.
Can I Make the Cake Layers Ahead of Time?
Absolutely! Bake the layers a day ahead, wrap them tightly in plastic wrap, and store at room temperature. Assemble just before serving for the freshest taste and texture.
What Can I Substitute for Heavy Whipping Cream?
You can use canned coconut cream for a dairy-free whipped topping, but be sure to chill it well before whipping. Note that the flavor and texture will be different than traditional whipped cream.