Strawberry Shortcake Cake

This strawberry shortcake cake is a tender vanilla sheet cake layered with juicy macerated strawberries and billowy whipped cream.

It has all the charm of the classic summer dessert, but in a tall, sliceable cake form that feeds a crowd.

Why This Strawberry Cake Works

The cake itself is soft and buttery, with a tight crumb that soaks up a little strawberry juice without turning gummy. I skip the overly sweet frosting and go with real whipped cream, which makes each bite feel light and summery.

It’s the kind of dessert that looks impressive on a cake stand but is simple enough to make on a Thursday because you had too many strawberries on the counter.

Ingredients

• 1 lb fresh strawberries, hulled and sliced: the star of the show; use ripe, fragrant berries
• 2 tbsp granulated sugar: for macerating the strawberries
• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened: let it come to room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup buttermilk, room temperature: if you don’t have buttermilk, stir 1 tbsp lemon juice into whole milk
• 1 ½ cups heavy cream, cold
• 3 tbsp powdered sugar
• 1 tsp vanilla extract: for the whipped cream

Variations / Substitutions

• Berries: Use a mix of raspberries, blackberries, or blueberries instead of strawberries.
• Lemon: Add 1 tbsp lemon zest to the cake batter and a splash of lemon juice to the macerating berries for brightness.
• Dairy-free: Replace butter with plant-based sticks, buttermilk with oat milk plus a splash of vinegar, and whipped cream with chilled coconut cream (the thick part from a can of full-fat coconut milk).
• Gluten-free: Use a quality 1:1 gluten-free flour blend.

If you love this cake, you might also enjoy my Classic Strawberry Shortcakes.

How to Make Strawberry Shortcake Cake

Step 1: Macerate the Strawberries

Toss the 1 lb sliced strawberries with the 2 tbsp granulated sugar in a medium bowl. Let them sit for at least 30 minutes while you make the cake, stirring once or twice. This draws out their juices and softens them.

After 30 minutes, the strawberries will be glossy and swimming in a light, sweet syrup. Don’t drain that off; you want every bit of it between the cake layers.

Step 2: Mix the Cake Batter

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter or cooking spray. In a large bowl, whisk together the 2 cups flour, 1 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt. In another bowl, use a hand mixer or stand mixer to cream the ½ cup softened butter and 1 cup sugar until pale and fluffy, about 3 minutes. Beat in the 2 eggs one at a time, then the 2 tsp vanilla. With the mixer on low, add half the dry ingredients, then the 1 cup buttermilk, then the rest of the dry ingredients. Mix just until no streaks of flour remain; overmixing will make the cake tough.

The batter should look smooth and creamy, with no lumps. It will be thick but pourable, like a good pancake batter. That thickness helps support the soft crumb once it bakes.

Step 3: Bake the Cakes

Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 25 to 28 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely, about 1 hour.

When they’re done, the cakes will spring back lightly when pressed in the middle. They pull away from the sides of the pan just a little. The crumb will be moist and airy, not dense.

Step 4: Whip the Cream

Place your mixing bowl and beaters in the freezer for 10 minutes (this helps the cream whip faster and fluffier). In the chilled bowl, combine the 1 ½ cups cold heavy cream, 3 tbsp powdered sugar, and 1 tsp vanilla extract. Beat on medium-high speed until stiff peaks form, about 3 to 4 minutes. Watch it closely; you want it firm enough to hold its shape on the cake but still creamy.

The whipped cream will be thick and glossy, with ribbons that stand upright when you lift the beaters. If it starts looking granular, you’ve gone too far into butter territory. Stop as soon as the peaks hold.

Step 5: Assemble the Cake Layers

Place one cooled cake layer on a serving plate or cake stand. Spoon half the whipped cream onto the cake and spread it almost to the edge. Top with half of the macerated strawberries, including a generous amount of their syrup. Set the second cake layer on top, press gently to settle, then spread the remaining cream on top. Pile the last of the strawberries and all their syrup right in the center, letting it spill over the sides a little.

Serve right away while the cream is fresh and billowy, or chill for up to 2 hours before slicing. Chilling firms the cream slightly, making the cake easier to cut while staying soft. The contrast of the fluffy white cream, bright red berries, and golden cake makes for a pretty, unfussy centerpiece.

Tips for a Light, Luscious Cake

• Bring all your cold ingredients (eggs, buttermilk, butter) to room temperature before you start. This guarantees the batter emulsifies evenly for the softest crumb.
• Measure your flour by spooning it into the measuring cup and leveling it off, never by scooping directly from the bag. Too much flour is the fastest way to a dry cake.
• If you want a slightly tangier whipped cream, replace the powdered sugar with a tablespoon of sour cream or Greek yogurt and reduce the vanilla by half. It plays beautifully with the strawberries.
• Do not macerate the strawberries for more than 2 hours, or they can become weepy and lose their fresh bite. Start them when you begin mixing so they’re ready by assembly time.

Bake times by pan size:

Storing Leftover Cake

Store leftovers loosely covered in the refrigerator for up to 3 days. The cream will soften a bit, but the cake stays moist. Do not freeze assembled cake, as the fresh cream and berries don’t hold up. You can freeze the unassembled cake layers (wrapped well) for up to a month; thaw and assemble the day you serve.

Frequently Asked Questions

Can I use frozen strawberries?

Fresh are worth it here; frozen strawberries release too much liquid and turn the cake soggy. If you must, thaw them completely, drain off the liquid, and gently pat them dry before macerating briefly.

Can I bake this cake ahead of time?

You can bake the cake layers up to a day in advance. Wrap them in plastic while still slightly warm and keep at room temperature. Macerate the strawberries a few hours ahead, but whip the cream and assemble no more than 2 hours before serving.

What if I don’t have buttermilk?

Use the substitution in the ingredient list: stir 1 tablespoon of lemon juice or white vinegar into 1 cup of whole milk and let it sit for 5 minutes. It will thicken slightly and work the same way.

Can I use a store-bought cake mix?

Yes, a white or vanilla cake mix will work. Follow the package directions for two 8-inch layers, then proceed with the strawberries and whipped cream. The from-scratch version here is almost as quick, but nobody will judge shortcuts.