Strawberry Shortcake Cake Recipe

I layer a light Vanilla Sponge Cake with whipped cream frosting and fresh strawberries, and in the post I reveal the simple trick I use to keep the tiers tall and neat.

I never thought a classic could surprise me like this. My Strawberry Shortcake Cake stacks fluffy layers that hide pockets of bright berry juice, and every bite asks a question you want to answer.

I use unsalted butter softened to get a tender crumb, and I fold in fresh strawberries hulled and sliced so their sweetness leaks into the cake. Something about the textures and the little imperfections keeps people guessing whats actually new here.

I cant promise it will look perfect, I mess up layers all the time, but it still vanishes in minutes.

Ingredients

• All-purpose flour: Provides structure and carbs, a little protein from gluten, not much fiber.
• Unsalted butter: Adds richness, fat and flavor, makes cake tender but high in calories.
• Eggs: Bind and lift the batter, add protein and moisture, they also brown.
• Granulated sugar: Sweetens and helps texture, caramelizes for color, mostly simple carbs.
• Heavy whipping cream: Whips into fluffy frosting, adds fat and creaminess, makes it rich.
• Strawberries: Bring bright sweetness and acidity, vitamin C and fiber, fresh bite.
• Lemon juice: Punch of acidity that lifts flavors, small vitamin C boost.
• Powdered sugar: Sweetens and stabilizes whipped cream, dissolves fast, adds soft texture.
• Vanilla extract: Gives warm aromatic flavor, small amount goes a long way.

Ingredient Quantities

• 2 1/2 cups (312 g) all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 cup (226 g) unsalted butter softened
• 1 3/4 cups (350 g) granulated sugar
• 4 large eggs room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240 ml) whole milk room temperature
• 3 cups (720 ml) cold heavy whipping cream
• 3/4 cup (90 g) powdered sugar sifted
• 1 1/2 teaspoons vanilla extract for the whipped cream
• 1 1/2 to 2 pounds (680 to 900 g) fresh strawberries hulled and sliced
• 1/4 cup (50 g) granulated sugar for macerating berries
• 1 tablespoon fresh lemon juice

How to Make this

1. Preheat oven to 350 F (175 C). Grease and line two 9 inch round pans with parchment, then lightly flour the sides, set aside.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine salt in a bowl so it’s evenly mixed.

3. In a large bowl beat 1 cup (226 g) unsalted butter softened with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 5 minutes; scrape the bowl. Add 4 large eggs one at a time mixing well after each, then beat in 2 teaspoons pure vanilla extract.

4. With mixer on low, add the flour mixture in three additions alternating with 1 cup (240 ml) whole milk in two additions, beginning and ending with flour. Mix just until combined, don’t overmix or the cake gets tough.

5. Divide batter evenly between the prepared pans, smooth tops, and bake 25 to 30 minutes or until a toothpick comes out clean and the cakes spring back slightly. Let cool in pans 10 minutes, then turn out onto racks to cool completely.

6. While cake cools, macerate the strawberries: toss 1 1/2 to 2 pounds (680 to 900 g) hulled and sliced strawberries with 1/4 cup (50 g) granulated sugar and 1 tablespoon fresh lemon juice. Let sit at least 20 to 30 minutes until juicy. If too watery, spoon off some syrup to avoid soggy cake.

7. Make the whipped cream frosting: chill the bowl and beaters, then whip 3 cups (720 ml) cold heavy whipping cream with 3/4 cup (90 g) sifted powdered sugar and 1 1/2 teaspoons vanilla extract until soft then firm peaks form. Don’t overbeat or it will turn grainy.

8. Assemble the cake: if needed level the cakes with a serrated knife. Place one layer on a platter, spread a thick layer of whipped cream, spoon half the macerated strawberries and some of their juices over the cream. Top with the second cake layer.

9. Frost the top and sides with remaining whipped cream, decorate with the rest of the strawberries. Chill at least 1 hour to let the cream set. Serve same day for best texture, it’s best eaten within 24 hours.

Equipment Needed

1. Oven (preheat to 350 F)
2. Two 9 inch round cake pans
3. Parchment paper and a pastry brush or oil for greasing
4. Electric mixer or hand mixer with beaters you can chill
5. Large mixing bowl and a medium mixing bowl, plus a whisk
6. Measuring cups and spoons and a kitchen scale for accuracy
7. Rubber spatula and an offset spatula for smoothing
8. Fine mesh sieve or sifter, cooling rack and a serrated knife for leveling

FAQ

Strawberry Shortcake Cake Recipe Substitutions and Variations

• All purpose flour → cake flour for a lighter crumb. You can use 2 1/2 cups cake flour straight, or make your own: for each cup AP remove 2 tbsp flour and add 2 tbsp cornstarch (so for 2 1/2 cups remove 5 tbsp and add 5 tbsp cornstarch).
• Unsalted butter → salted butter 1:1. Just cut back or omit the 1/2 tsp fine salt in the recipe so it doesn’t get too salty.
• Whole milk → buttermilk (room temp) for a tangier, moister cake. Use 1 cup buttermilk and add about 1/2 tsp baking soda to help the rise, expect a slightly tangy flavor.
• Heavy whipping cream (for the filling) → mascarpone-stabilized or coconut cream. For a sturdier filling, whip 2 cups heavy cream with 8 oz mascarpone plus the powdered sugar and vanilla. For dairy free, chill full-fat coconut cream, scoop and whip same volume with the powdered sugar and vanilla.

Pro Tips

– Let your butter and eggs actually come to room temp. If the butter’s too cold you’ll get lumps, too soft and the batter goes greasy. If eggs are chilly, warm them in a bowl of warm water for 5 to 10 minutes so they mix smooth.

– Weigh the flour or spoon it into the cup then level it off. Packing flour is how cakes get dense and dry, so be careful with measuring.

– Mix on low and stop the instant you don’t see streaks of flour. Overmixing develops gluten and makes the cake tough, and trust me you won’t like that texture.

– When you macerate the berries, taste first and if they release lots of juice, drain some off before you layer them. Save a little of that syrup though, you can brush a tiny bit on the cake layers for extra flavor without making it soggy.

– Chill everything for the whipped cream: bowl, beaters and cream. If you need the frosting to hold up longer add a simple stabilizer like a teaspoon of gelatin (bloom in cold water then melt and drizzle in while whipping) or fold in a few tablespoons of mascarpone.