Welcome to the ultimate summer dessert experience! This Strawberry Shortcake Layer Cake combines fluffy vanilla cake layers with fresh, juicy strawberries and creamy whipped frosting for a showstopping treat that’s perfect for any celebration. I’m so excited to share this recipe with you today—it’s become a staple at my family gatherings, and I know you’ll love it too!
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Why You’ll Fall in Love with This Strawberry Shortcake Layer Cake
This Strawberry Shortcake Layer Cake isn’t just another dessert—it’s a celebration on a plate! The combination of light, tender cake layers, sweet-tart strawberries, and billowing whipped cream creates a perfect harmony of flavors and textures that’s simply irresistible.
What makes this cake special is its versatility. Whether you’re hosting a birthday party, a summer barbecue, or simply treating yourself after a long week, this cake fits every occasion perfectly. I promised you versatile, and here’s proof!
The taste? Absolutely heavenly! Each forkful delivers the perfect balance of vanilla-scented cake, juicy strawberry goodness, and just the right amount of sweetness. It’s like summer sunshine in dessert form—refreshing, bright, and utterly satisfying.
Best of all, despite its impressive appearance, this cake is surprisingly straightforward to make. No fancy techniques or specialized equipment required—just good ingredients and a little patience.
Ingredients You’ll Need
For the Vanilla Cake Layers:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
For the Whipped Cream Frosting:
- 3 cups heavy whipping cream, cold
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons instant vanilla pudding mix (optional, for stability)
For Garnish:
- 1 cup fresh strawberries, halved
- Fresh mint leaves (optional)
Essential Tools for Success
- Three 8-inch round cake pans
- Parchment paper
- Electric mixer (stand or hand)
- Mixing bowls
- Rubber spatula
- Cake turntable (optional but helpful)
- Offset spatula
- Serrated knife
- Cake stand or serving plate
- Refrigerator space for chilling the assembled cake
Ingredient Substitutions and Variations
- Flour Alternative: For a lighter texture, substitute cake flour for all-purpose flour.
- Dairy-Free Option: Use plant-based butter and coconut cream instead of dairy products.
- Berry Variations: Mix in blueberries or raspberries for a mixed berry experience.
- Citrus Twist: Add lemon or orange zest to the cake batter for a citrusy note.
- Frosting Options: Try a cream cheese frosting for a tangier flavor profile.
- Gluten-Free Version: Substitute a quality gluten-free flour blend (with xanthan gum) for the all-purpose flour.
Don’t forget to try 7 Ways to Make the Best Turtle Brownie Cheesecake at Home, one of the most popular dishes on our blog, thanks to its simple ingredients and delicious flavor.
Step-by-Step Baking Instructions
Preparing Your Cake Layers
Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease the paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl using an electric mixer, beat the butter until creamy (about 1 minute). Add the sugar and beat on high speed for 2 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition. Beat in the vanilla extract.
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
Divide the batter evenly among the prepared pans. The smell when this batter starts baking is incredible!!
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove to wire racks to cool completely.
Creating the Perfect Strawberry Filling
In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Stir gently to coat the strawberries.
Let the mixture sit for at least 30 minutes, stirring occasionally. This allows the strawberries to release their juices and develop a more intense flavor.
Drain the strawberries, reserving the juice for drizzling over the cake layers. This ensures moisture without sogginess!
Whipping Up the Dreamy Frosting
Place a metal mixing bowl and beaters in the freezer for 10 minutes before making the whipped cream. This helps achieve maximum volume.
In the chilled bowl, combine the heavy cream, powdered sugar, vanilla extract, and pudding mix (if using).
Beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter!
Assembling Your Masterpiece
Place one cake layer on your serving plate. Brush with some of the reserved strawberry juice.
Spread a layer of whipped cream frosting on top, leaving a small border around the edge.
Arrange a layer of drained strawberries over the whipped cream.
Place the second cake layer on top and repeat the process.
Position the final cake layer on top, then frost the top and sides of the cake with the remaining whipped cream.
Refrigerate for at least 1 hour before decorating and serving. This helps the layers set and makes the cake easier to slice.
Just before serving, garnish with fresh strawberry halves and mint leaves if desired.
Perfect Pairings
This Strawberry Shortcake Layer Cake pairs beautifully with:
- A scoop of vanilla bean ice cream
- A cup of freshly brewed coffee or espresso
- Afternoon tea (Earl Grey works wonderfully)
- A glass of sparkling water with a twist of lemon
- A celebratory glass of sparkling cider for special occasions
Pro Baker’s Tips for Success
Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for the smoothest cake batter.
Don’t Overmix: Once you add the flour, mix just until combined to avoid a tough, dense cake.
Cake Flour Substitute: No cake flour? Make your own by replacing 2 tablespoons of all-purpose flour with cornstarch for each cup of flour.
Stabilized Whipped Cream: The instant pudding mix is my secret weapon for a whipped cream that holds its shape for days. I’m kicking myself for not having discovered this trick sooner!
Strawberry Selection: Choose ripe but firm strawberries. Overly ripe ones will become mushy in the filling.
Storage and Make-Ahead Instructions
This cake is best enjoyed within 2 days of assembly. Store it in the refrigerator, covered loosely with plastic wrap or in a cake container.
For make-ahead options:
- Bake the cake layers up to 3 days in advance. Wrap them well in plastic wrap and store at room temperature.
- Prepare the strawberry filling up to 24 hours in advance and refrigerate.
- Assemble the cake up to 24 hours before serving for best results.
The cake does not freeze well once assembled due to the whipped cream frosting and fresh strawberries. However, unfrosted cake layers can be frozen for up to 3 months if wrapped tightly.
If you enjoyed this recipe, you might also like Strawberry Shortcake Layer Cake: 5 Secrets to Baking Perfection, which features a delightful mix of flavors and easy-to-find ingredients.
The History Behind the Classic
Strawberry shortcake has been a beloved American dessert since the 1850s. Originally made with a biscuit-style cake, it evolved over time to include various cake styles, including the layered version we’re making today. This celebration of fresh strawberries has been a summer tradition for generations, symbolizing the sweet abundance of the season.
Nutritional Information (Approximate Per Slice)
- Calories: 450
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 115mg
- Sodium: 150mg
- Total Carbohydrates: 56g
- Dietary Fiber: 2g
- Sugars: 38g
- Protein: 5g
You can also impress your family with Delectable Cream Cheese Pumpkin Muffins: Fall Baking Delight, a recipe that’s easy to prepare and packed with unforgettable flavor.
Share Your Creation!
I’d love to see your Strawberry Shortcake Layer Cake masterpieces! Take a photo and share it on Pinterest or tag us on social media. Anything but boring!!
Frequently Asked Questions
Can I make this cake with frozen strawberries?
Fresh strawberries work best for this recipe, especially for the garnish. However, you can use thawed frozen strawberries for the filling if necessary. Just be sure to drain them well.
Why did my whipped cream frosting become runny?
This usually happens if the cream wasn’t cold enough or if it was overbeaten. The instant pudding mix helps prevent this issue by stabilizing the whipped cream.
Can I make this cake in advance for a party?
Yes! You can assemble the cake up to 24 hours before serving. Keep it refrigerated until about 30 minutes before serving.
How do I prevent my cake layers from sticking to the pans?
Always line the bottom of your cake pans with parchment paper and grease both the pans and the paper for easy release.
Can I use other fruits instead of strawberries?
Absolutely! Peaches, raspberries, or blueberries would all work beautifully in this recipe. Use the same quantities and preparation methods.
Summer’s Perfect Dessert Awaits
This Strawberry Shortcake Layer Cake represents everything wonderful about summer desserts—it’s light, fresh, and celebrates the season’s best fruit in the most delicious way possible. Whether you’re a seasoned baker or trying your hand at a layer cake for the first time, this recipe will guide you to sweet success.
The combination of tender vanilla cake, juicy strawberries, and clouds of whipped cream creates a dessert that’s as beautiful as it is delicious. It’s the perfect centerpiece for your next celebration or simply a wonderful way to make any day special.
So gather your ingredients, preheat that oven, and get ready to create a cake that will have everyone asking for seconds. Your summer dessert game just reached a whole new level!