Strawberry Shortcake Layer Cake Recipe

If you’ve ever dreamed of a dessert that tastes like summer wrapped up in a cake, the Strawberry Shortcake Layer Cake is exactly what you need to bring that dream to life. This beauty combines soft, buttery cake layers with luscious, sweet whipped cream and bursts of fresh strawberries, creating a harmony of flavors and textures that’s impossible to resist. It’s a wonderful twist on the classic strawberry shortcake, designed to impress at any gathering or to simply enjoy as a special treat for yourself.

this Recipe

Ingredients You’ll Need

All the ingredients for this Strawberry Shortcake Layer Cake are straightforward yet vital for capturing that perfect balance of moist cake, creamy filling, and bright fruity notes. Each one plays a key role in bringing the layers, flavors, and colors together.

• All-purpose flour: The foundation that gives the cake structure and a tender crumb.
• Baking powder: Helps the cake rise beautifully without heaviness.
• Salt: Enhances the sweetness and flavors of the cake.
• Unsalted butter: Adds richness and moisture for a soft crumb.
• Granulated sugar: Sweetens the cake layers and macerates the strawberries perfectly.
• Large eggs: Provide structure and stability while keeping the cake tender.
• Vanilla extract: Adds warmth and aromatic flavor throughout.
• Whole milk: Keeps the cake moist and smooth.
• Heavy cream: Whipped into the luscious filling that contrasts with the cake’s texture.
• Powdered sugar: Sweetens and stabilizes the whipped cream.
• Fresh strawberries: The star ingredient that adds juiciness, natural sweetness, and vibrant color.
• Lemon juice: Brightens and balances the sweetness of the strawberries.
• Strawberry jam (optional): Gives a shiny, sticky finish on top for extra appeal.
• Edible flowers and mint leaves (optional): Perfect for a fresh, elegant decoration that impresses visually.

How to Make Strawberry Shortcake Layer Cake

Step 1: Bake the Cake Layers

Start by preheating your oven to 350°F (175°C) and preparing two 8-inch round cake pans by greasing and lining them with parchment paper. In a bowl, whisk together the flour, baking powder, and salt to ensure an even rise and consistent texture. Next, cream the softened butter with sugar until the mixture becomes light and fluffy, which takes about three minutes – this step is crucial for a tender crumb. Beat in the eggs one by one, adding vanilla extract for warmth. Then carefully alternate mixing in the dry flour blend and whole milk, just until everything is combined. Divide the batter evenly between the two pans and bake for 28 to 32 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely so they hold their shape when layering.

Step 2: Prepare the Strawberries

While the cakes cool, toss the sliced fresh strawberries with sugar and lemon juice. This simple maceration process draws out the natural juices and softens the berries, turning them into the luscious topping component that complements the whipped cream and cake layers perfectly. Let this mixture sit for 20 to 30 minutes – the longer, the juicier.

Step 3: Whip the Cream Filling

Chill your mixing bowl and beaters before starting to whip the heavy cream with powdered sugar and vanilla extract until firm peaks form. This light, sweetened whipped cream will be the creamy, airy contrast against the dense cake and juicy strawberries, making each bite feel like a delicate cloud.

Step 4: Assemble the Strawberry Shortcake Layer Cake

Place one cooled cake layer on your serving plate and spread a generous layer of whipped cream over it. Spoon the macerated strawberries and their juicy syrup on top of the cream. Add the second cake layer and repeat the whipped cream and strawberry topping. For an extra touch of polish, drizzle a thin layer of strawberry jam on top to give the cake a beautiful glossy finish.

Step 5: Decorate

For a show-stopping final look, adorn the top of your Strawberry Shortcake Layer Cake with whole strawberries, edible flowers like daisies for a pop of delicate color, and fresh mint leaves for a hint of green freshness. This not only adds visual appeal but elevates the cake to a celebration-worthy centerpiece.

How to Serve Strawberry Shortcake Layer Cake

Garnishes

Freshness is key in garnishing this cake. Whole strawberries and mint leaves instantly brighten each slice, while edible flowers add an elegant floral note that’s both beautiful and subtle. These simple garnishes enhance each serving and invite your guests to indulge with their eyes first.

Side Dishes

This cake is sufficiently decadent on its own, but serving it alongside light accompaniments, such as a simple vanilla bean ice cream or a crisp fruit salad, can complement the Strawberry Shortcake Layer Cake nicely by contrasting richness and providing fresh palate cleansers.

Creative Ways to Present

For an effortless wow factor, serve individual slices topped with a dollop of extra whipped cream and a sprig of mint. Alternatively, consider layering the cake in clear glass trifle bowls for a beautiful cross-section display, showing off all the colorful layers of cake, cream, and berries. This adds a fun twist that’s sure to impress guests and spark conversation.

Make Ahead and Storage

Storing Leftovers

Once assembled, keep your Strawberry Shortcake Layer Cake refrigerated, covered loosely with plastic wrap or a cake dome to prevent drying out. Best enjoyed within 2 to 3 days, as the fresh berries and whipped cream are most flavorful and stable during this time.

Freezing

This cake is best enjoyed fresh, but if you want to freeze, it’s better to freeze the baked cake layers (wrapped tightly in plastic wrap and foil) before assembly. Thaw completely before whipping cream and assembling the cake to maintain the perfect texture and flavor balance of the Strawberry Shortcake Layer Cake.

Reheating

Because this cake is all about freshness and creamy texture, reheating is not recommended. Instead, serve cold or at room temperature for the best experience. If you want to soften the cake slightly, let it sit out at room temperature for 15 to 20 minutes before serving.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for this recipe because they maintain their shape and texture during maceration. Frozen berries release too much liquid and can make the cake soggy. If you must substitute, thaw and drain them well before using.

How do I keep the whipped cream stable?

For extra stability, you can fold in 2 tablespoons of mascarpone or cream cheese into the whipped cream. This helps it hold shape longer and makes assembly easier without compromising taste.

Can I make this cake gluten free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Just be sure the blend contains xanthan gum or a similar binder to keep the cake structure intact.

Is there a way to make the cake more moist?

Brushing the cake layers with a simple strawberry syrup made from boiling strawberry jam and water adds a lovely extra moistness and a hint of concentrated strawberry flavor to the layers.

How do I prevent the cake from becoming soggy with the fruit?

Make sure to drain the macerated strawberries slightly before layering them with the whipped cream and cake to avoid excess liquid soaking into the cake. You want a balance of juicy fruit without sogginess.

Final Thoughts

There’s nothing quite as uplifting as slicing into a Strawberry Shortcake Layer Cake and enjoying the burst of fresh berries combined with light whipped cream and tender cake layers. It’s a dessert that feels like sunshine and celebration in every bite. Whether you’re making it for a special occasion or simply to brighten an ordinary day, I encourage you to try this recipe and watch it quickly become a new all-time favorite in your kitchen.