Strawberry Shortcake Cake: The Ultimate No-Fuss Celebration Dessert

Last Updated on February 8, 2026 by Souhail

There’s something about strawberry shortcake cake that instantly transports me back to sun-drenched summers in New York City—windows open, fans whirring, and the sweet scent of ripe berries mingling with vanilla batter.

This isn’t the biscuit-style shortcake of picnics past; it’s something even more magical. Layers of tender vanilla cake cradle juicy macerated strawberries and clouds of barely sweetened whipped cream, creating a dessert that feels both nostalgic and refreshingly elegant.

Whether you’re hosting a rooftop gathering or simply treating yourself after a long week, this strawberry shortcake cake delivers that perfect balance of simplicity and wow factor. It’s the kind of dessert that looks impressive but comes together with minimal fuss—just honest ingredients singing in harmony. One bite, and you’ll understand why this has become my most-requested recipe every single summer.

Why This Recipe Steals Hearts (and Stomachs!)

What makes this strawberry shortcake cake my most-requested dessert every single summer? Let me count the ways:

• No fancy equipment needed – Just a couple of mixing bowls and an electric mixer (or strong arms!) for that dreamy whipped cream.
• The cake stays miraculously moist thanks to a touch of sour cream in the batter and those juicy macerated berries that seep sweetness into every layer.
• Make-ahead friendly – Assemble it up to 4 hours ahead so you can actually enjoy your party instead of baking in a panic.
• Naturally vibrant – We’re using real strawberries, not neon-pink frosting, for that gorgeous blush hue and authentic flavor.
• Customizable to your crowd – Easily adapt it for gluten-free friends or make it dairy-light without sacrificing that cloud-like texture.

My Secret Weapons for Shortcake Success

Here’s what I’ve learned after making this cake more times than I can count in my Brooklyn kitchen:

Always slice your strawberries at the last minute and toss them with just a tablespoon of sugar. Let them sit while you prep everything else – that’s when they release their gorgeous syrup that soaks into the cake layers. And please, please use cold heavy cream straight from the fridge for whipping – it transforms in half the time and holds its shape beautifully.

If your kitchen runs warm (hello, NYC summers!), pop your mixing bowl and beaters in the freezer for 10 minutes first. One more thing: don’t overbake those cake layers! They’re done the moment a toothpick comes out with just a few moist crumbs clinging to it. Overbaking is the only thing that can ruin this otherwise foolproof dessert.

Fun Twists to Make It Yours

Love experimenting? Try these delicious variations that keep the soul of the recipe intact while adding your personal touch.

Lemon Zest Brightener
Add the zest of one lemon to both the cake batter and the macerated strawberries. That sunny citrus note cuts through the sweetness beautifully and makes the berry flavor pop even more. I do this whenever I’m serving the cake alongside richer dishes.

Mixed Berry Medley
Swap half the strawberries for ripe blueberries and blackberries. Not only does it create a stunning purple-pink swirl when sliced, but the deeper berry flavors add wonderful complexity. It’s especially lovely when local strawberries are still a few weeks from peak season.

Coconut Dream Version
Fold 1/2 cup of toasted coconut flakes into the whipped cream and sprinkle more between layers. The tropical whisper pairs magically with strawberries – it’s like a vacation in every bite.

Serving Suggestions

Serve this beauty slightly chilled with an extra drizzle of those strawberry juices pooled at the bottom of the bowl. For an extra-special presentation, top each slice with a single perfect strawberry and a delicate mint leaf. It pairs wonderfully with a cup of lightly sweetened iced tea or a scoop of vanilla bean ice cream on the side for an indulgent dessert experience.

I love serving it on my favorite vintage plates for that extra touch of charm.

Storage and Reheating Instructions

This cake is best enjoyed the day it’s assembled. Cover leftovers tightly with plastic wrap and refrigerate for up to 24 hours – beyond that, the cake layers begin absorbing too much moisture from the berries and whipped cream. I don’t recommend freezing the fully assembled cake, but you can freeze the unfrosted cake layers wrapped in plastic for up to one month. Thaw at room temperature before assembling.

Creative Uses for Leftovers

Got a slice left? Crumble it over Greek yogurt for a decadent breakfast parfait. Or chop it finely and fold into softened vanilla ice cream before refreezing for an instant strawberry shortcake ice cream. I’ve even used slightly stale slices as the base for a trifle layered with extra berries and cream – nothing goes to waste in my kitchen!

How Do You Make it

Strawberry Shortcake Cake

Recipe by Fatima Zahrae

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

385

kcal

A cloud-soft vanilla cake layered with juicy macerated strawberries and billowy whipped cream – this strawberry shortcake cake is summer dessert perfection on a plate.

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Ingredients

• For the Cake

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 0.5 teaspoon baking soda

• 0.5 teaspoon salt

• 0.75 cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs, room temperature

• 1 tablespoon pure vanilla extract

• 1 cup whole milk, room temperature

• 0.5 cup sour cream, room temperature

• For the Filling

• 1 fresh strawberries, hulled and sliced

• 3 tablespoons granulated sugar

• 1 teaspoon lemon juice

• For the Whipped Cream

• 2 cups cold heavy whipping cream

• 0.33 cup powdered sugar

• 1 vanilla extract

Directions

• Preheat your oven to 350°F.
• Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper rounds for guaranteed easy release.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
• Set this dry mixture aside while you work on the wet ingredients.
• In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until the mixture becomes pale, fluffy, and almost creamy in texture – this should take about 3 to 4 minutes.
• Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Mix in the vanilla extract until fully incorporated.
• With your mixer on low speed, add the flour mixture and milk alternately to the butter mixture, beginning and ending with the flour.
• Start with one-third of the flour mixture, then half the milk, another third of flour, the remaining milk, and finally the last third of flour.
• Mix just until combined after each addition – do not overmix.
• Gently fold in the sour cream with a spatula until the batter is smooth and uniform.
• Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
• Tap the pans gently on the counter to release any large air bubbles.
• Bake for 22 to 25 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out with just a few moist crumbs attached.
• Let the cakes cool in their pans on a wire rack for 15 minutes before carefully inverting them onto the rack to cool completely.
• While the cakes cool, prepare the strawberry filling. In a medium bowl, gently toss the sliced strawberries with 3 tablespoons of granulated sugar and the lemon juice.
• Let this mixture sit at room temperature for at least 20 minutes, stirring occasionally, until the berries release their beautiful ruby-red juices.
• For the whipped cream, place a mixing bowl and beaters in the freezer for 5 minutes to chill. Pour in the cold heavy cream, powdered sugar, and vanilla extract.
• Beat on medium-high speed until soft peaks form – the cream should hold its shape when you lift the beaters but still have a gentle droop at the tip.
• Be careful not to overbeat into butter.
• To assemble, place one completely cooled cake layer on your serving plate.
• Spoon half the macerated strawberries evenly over the cake, letting some of that gorgeous syrup drizzle over the surface.
• Spread half the whipped cream gently over the berries.
• Top with the second cake layer, then repeat with the remaining berries and whipped cream.
• For the prettiest presentation, reserve a few perfect strawberry slices to arrange on top just before serving.
• Refrigerate for at least 30 minutes before slicing to allow the flavors to mingle and the cake to set.

Notes

• Room temperature ingredients create a smoother, more evenly textured cake batter.
• Don’t skip the parchment paper – it guarantees your delicate layers release perfectly.
• For extra-stable whipped cream, add 1 tablespoon of instant vanilla pudding mix while whipping.
• This cake is best assembled no more than 4 hours before serving for optimal texture.
• Use the ripest, most fragrant strawberries you can find – they make all the difference.

Nutrition Facts

• Total number of serves: 9
• Calories: 385kcal
• Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 0.11mg
• Sodium: 0.21mg
• Carbohydrates: 43g
• Fiber: 2g
• Sugar: 28g
• Protein: 5g

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Closing Thoughts

There’s something quietly magical about a dessert that requires no fancy skills yet delivers maximum joy. This strawberry shortcake cake has carried me through rooftop parties, birthday celebrations, and those quiet Tuesday nights when I just needed a taste of summer.

It’s proof that the simplest ingredients – butter, sugar, flour, and sun-ripened berries – can create something truly special when treated with care. So grab those ruby-red strawberries calling your name at the market, preheat your oven, and let your kitchen fill with that unmistakable scent of summer happiness.

And when you slice into that first cloud-soft layer? I hope it brings you as much joy as it’s brought me all these years in my New York kitchen. For more berry inspiration, try my strawberry muffins for breakfast tomorrow!