I’m sharing my Strawberry Vanilla Cake and the little technique I use to keep the berries intact and the whipped cream stable so every slice stays picture-perfect.
I make a dessert I selfishly call The Best Strawberry Shortcake Cake. It’s a bright, slightly messy Strawberry Shortcake Layer Cake that looks like a magazine cover but eats like summer, and somehow better than you’d expect.
I fold in real vanilla extract and pile cold heavy whipping cream between the layers and on top, so each bite feels both indulgent and fresh. Folks call it a Strawberry Vanilla Cake and then fight over who gets the middles, its funny.
If you think shortcake is basic, wait until the berries meet that cloud of cream, you might change your mind.
Ingredients
- All purpose flour: provides structure and carbs, a little fiber but mostly starch.
- Unsalted butter: adds richness, fat and flavor, helps cake stay tender and moist.
- Granulated sugar: sweetens, aids browning, mostly empty carbs and extra calories, makes it sweet.
- Eggs: add protein, moisture and structure, they bind and help leaven the batter.
- Heavy whipping cream: makes fluffy whipped cream, adds fat a creamy mouthfeel and richness.
- Strawberries: juicy sweet with tart notes, adds vitamin C and some fiber, brightens flavor.
- Vanilla extract: tiny splash gives aromatic warmth and depth, not many nutrients but big flavor.
Ingredient Quantities
- 2 3/4 cups (345 g) all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup (226 g) unsalted butter softened
- 2 cups (400 g) granulated sugar
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240 ml) whole milk room temperature
- 2 cups (480 ml) heavy whipping cream cold
- 1/3 cup (40 g) powdered sugar
- 1 teaspoon vanilla extract for the whipped cream
- 1 1/2 to 2 lbs fresh strawberries hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice optional
- 1/4 cup granulated sugar and 1/4 cup water for simple syrup optional
How to Make this
1. Preheat oven to 350 F (175 C). Grease and line two 8-inch round pans with parchment, and lightly flour them. In a bowl whisk together 2 3/4 cups (345 g) all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine salt; spoon and level the flour so you dont pack it.
2. In your mixer beat 1 cup (226 g) softened unsalted butter with 2 cups (400 g) granulated sugar until pale and fluffy, about 3 to 5 minutes; scrape the bowl down once or twice so everything mixes evenly.
3. Add 4 large room temperature eggs one at a time, mixing briefly after each so it emulsifies, then stir in 1 tablespoon pure vanilla extract; dont overbeat once the eggs are in.
4. With mixer on low, add the dry mixture in three additions alternating with 1 cup (240 ml) whole milk (room temp) in two additions, beginning and ending with the flour; mix until just combined, a few streaks of flour are ok, dont overmix.
5. Divide batter between the prepared pans, smooth tops and bake at 350 F for about 25 to 30 minutes, or until a toothpick comes out clean or with a few moist crumbs. Let cakes cool in pans 10 minutes, then invert onto racks and cool completely.
6. While cakes cool hull and slice 1 1/2 to 2 lbs fresh strawberries. Toss them with 2 tablespoons granulated sugar and 1 tablespoon fresh lemon juice if using, and let them sit 15 to 30 minutes to macerate and release juice.
7. Optional simple syrup: combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan, heat just until sugar dissolves, cool. This keeps the cake moist so make it if you like.
8. Chill your mixing bowl and beaters for 10 minutes. Pour 2 cups (480 ml) cold heavy whipping cream into the bowl with 1/3 cup (40 g) powdered sugar and 1 teaspoon vanilla extract for the whipped cream. Beat on medium-high until soft to medium-stiff peaks form; stop before it gets grainy, you can always chill and finish later.
9. Assemble: if needed level the cake layers. Place one layer on your serving plate, brush lightly with simple syrup if using, spread a thick layer of whipped cream, then a generous portion of the macerated strawberries (reserve some for the top). Add the second layer, repeat syrup and cream, then frost the top and sides with remaining whipped cream and arrange the reserved strawberries.
10. Chill the whole cake at least 1 hour so the cream firms up. Store in the fridge and serve within a day for best texture, the berries will get juicier after that. Quick tips: use room temp eggs and milk for better emulsion, keep your cream and tools cold, and dont overmix the batter or the whipped cream.
Equipment Needed
1. Two 8-inch round cake pans lined with parchment and lightly greased
2. Mixing bowls, one large and one medium
3. Electric mixer (hand or stand) with beaters
4. Measuring cups, measuring spoons and a kitchen scale (if you like accuracy)
5. Whisk and a rubber spatula for folding and scraping
6. Cooling racks for the layers to cool completely
7. Small saucepan and a pastry brush for the optional simple syrup
8. Serrated knife and a cutting board to hull and slice the strawberries
9. Offset spatula or bench scraper to spread and smooth the whipped cream
FAQ
The Best Strawberry Shortcake Cake Recipe Substitutions and Variations
- All purpose flour → cake flour for a lighter, softer crumb. Swap cup for cup or make your own: for each cup of AP remove 2 tbsp and add 2 tbsp cornstarch, sift, then measure. Works great, just dont overmix the batter.
- Unsalted butter → salted butter at the same weight, but cut the recipe salt by about 1/2 teaspoon so it doesnt get too salty. Salted butter gives a slightly rounder flavor.
- Whole milk → buttermilk cup for cup for a tangier, more tender cake; if you dont have buttermilk add 1 tbsp lemon juice or white vinegar to 1 cup milk, let it sit 5 minutes and use.
- Heavy whipping cream → full fat canned coconut cream (chilled) for a dairy free whipped topping. Chill the can overnight, scoop the thick cream, whip with the powdered sugar and vanilla, expect a mild coconut flavor.
Pro Tips
– Weigh your flour if you can. Cups lie, scales dont. If you only have cups, spoon the flour into the cup and level it off instead of scooping, or your cake will come out dense.
– Temperature is everything. Butter should be soft but not greasy, eggs and milk room temp, and keep the cream and beaters very cold. If the butter feels oily when you press it, it was over-softened, start over or chill it briefly.
– Want the whipped cream to hold up longer? Stabilize it. Two easy ways: gently dissolve 1 tsp unflavored gelatin in 1 tbsp cold water, microwave 5–8 seconds to melt, cool slightly then pour into the cream as you whip; or fold in about 4 oz mascarpone at soft peak stage. Dont add hot gelatin or you’ll deflate the cream.
– Prevent a soggy cake from the berries. Drain the macerated strawberries before stacking and pat them lightly, or simmer the extra juices down into a syrup and brush the cake layers with that instead of pouring the juice on. Slice berries a bit thicker so they keep shape and don’t weep all over the frosting.
The Best Strawberry Shortcake Cake Recipe
I’m sharing my Strawberry Vanilla Cake and the little technique I use to keep the berries intact and the whipped cream stable so every slice stays picture-perfect.
12
servings
589
kcal
Equipment: 1. Two 8-inch round cake pans lined with parchment and lightly greased
2. Mixing bowls, one large and one medium
3. Electric mixer (hand or stand) with beaters
4. Measuring cups, measuring spoons and a kitchen scale (if you like accuracy)
5. Whisk and a rubber spatula for folding and scraping
6. Cooling racks for the layers to cool completely
7. Small saucepan and a pastry brush for the optional simple syrup
8. Serrated knife and a cutting board to hull and slice the strawberries
9. Offset spatula or bench scraper to spread and smooth the whipped cream
Ingredients
-
2 3/4 cups (345 g) all purpose flour
-
2 1/2 teaspoons baking powder
-
1/2 teaspoon fine salt
-
1 cup (226 g) unsalted butter softened
-
2 cups (400 g) granulated sugar
-
4 large eggs room temperature
-
1 tablespoon pure vanilla extract
-
1 cup (240 ml) whole milk room temperature
-
2 cups (480 ml) heavy whipping cream cold
-
1/3 cup (40 g) powdered sugar
-
1 teaspoon vanilla extract for the whipped cream
-
1 1/2 to 2 lbs fresh strawberries hulled and sliced
-
2 tablespoons granulated sugar
-
1 tablespoon fresh lemon juice optional
-
1/4 cup granulated sugar and 1/4 cup water for simple syrup optional
Directions
- Preheat oven to 350 F (175 C). Grease and line two 8-inch round pans with parchment, and lightly flour them. In a bowl whisk together 2 3/4 cups (345 g) all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine salt; spoon and level the flour so you dont pack it.
- In your mixer beat 1 cup (226 g) softened unsalted butter with 2 cups (400 g) granulated sugar until pale and fluffy, about 3 to 5 minutes; scrape the bowl down once or twice so everything mixes evenly.
- Add 4 large room temperature eggs one at a time, mixing briefly after each so it emulsifies, then stir in 1 tablespoon pure vanilla extract; dont overbeat once the eggs are in.
- With mixer on low, add the dry mixture in three additions alternating with 1 cup (240 ml) whole milk (room temp) in two additions, beginning and ending with the flour; mix until just combined, a few streaks of flour are ok, dont overmix.
- Divide batter between the prepared pans, smooth tops and bake at 350 F for about 25 to 30 minutes, or until a toothpick comes out clean or with a few moist crumbs. Let cakes cool in pans 10 minutes, then invert onto racks and cool completely.
- While cakes cool hull and slice 1 1/2 to 2 lbs fresh strawberries. Toss them with 2 tablespoons granulated sugar and 1 tablespoon fresh lemon juice if using, and let them sit 15 to 30 minutes to macerate and release juice.
- Optional simple syrup: combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan, heat just until sugar dissolves, cool. This keeps the cake moist so make it if you like.
- Chill your mixing bowl and beaters for 10 minutes. Pour 2 cups (480 ml) cold heavy whipping cream into the bowl with 1/3 cup (40 g) powdered sugar and 1 teaspoon vanilla extract for the whipped cream. Beat on medium-high until soft to medium-stiff peaks form; stop before it gets grainy, you can always chill and finish later.
- Assemble: if needed level the cake layers. Place one layer on your serving plate, brush lightly with simple syrup if using, spread a thick layer of whipped cream, then a generous portion of the macerated strawberries (reserve some for the top). Add the second layer, repeat syrup and cream, then frost the top and sides with remaining whipped cream and arrange the reserved strawberries.
- Chill the whole cake at least 1 hour so the cream firms up. Store in the fridge and serve within a day for best texture, the berries will get juicier after that. Quick tips: use room temp eggs and milk for better emulsion, keep your cream and tools cold, and dont overmix the batter or the whipped cream.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 229g
- Total number of serves: 12
- Calories: 589kcal
- Fat: 32.8g
- Saturated Fat: 19.4g
- Trans Fat: 0.25g
- Polyunsaturated: 1.74g
- Monounsaturated: 8.05g
- Cholesterol: 148.5mg
- Sodium: 263mg
- Potassium: 224mg
- Carbohydrates: 68g
- Fiber: 2.1g
- Sugar: 44.9g
- Protein: 7.04g
- Vitamin A: 583IU
- Vitamin C: 39mg
- Calcium: 63mg
- Iron: 0.92mg
