Strawberry Shortcake Layer Cake: Fresh, Fluffy, and Full of Berries

Strawberry Shortcake Layer Cake is the dessert I make the moment local strawberries show up at the market. It takes everything good about a classic shortcake — soft cake, billowy cream, juicy berries — and stacks it into a tall, sliceable beauty.

The cake itself is a simple vanilla buttermilk batter that bakes into two tender, golden rounds. Layered with sweetened whipped cream and glossy macerated strawberries, it looks like you spent hours on it but comes together mostly in a mixer and a bowl.

Why This Cake Works Every Time

Buttermilk keeps the crumb soft and gives the cake just enough tang to balance the sweet berries and cream. The whipped cream is barely sweetened, so the strawberries stay the star.

Because the assembly is so forgiving, you can pile the cream and berries however you like and it will still look stunning. That makes it the kind of cake you can trust for a weekend dinner party without any stress.

Ingredients

• 2 cups all purpose flour: spooned and leveled, not scooped, for a tender crumb
• 2 tsp baking powder: helps the layers rise evenly
• 1/2 tsp salt: fine sea salt
• 1/2 cup unsalted butter: softened to room temperature
• 1 cup granulated sugar: plus 1 tbsp for the strawberries
• 2 large eggs: at room temperature
• 2 tsp vanilla extract: the real stuff makes a difference here
• 1 cup buttermilk: at room temperature
• 1 1/2 cups heavy cream: very cold
• 2 tbsp powdered sugar: for the whipped cream
• 3 cups fresh strawberries: hulled and sliced

Variations / Substitutions

• Swap half the strawberries for raspberries: adds a bright, jammy contrast.
• Add lemon zest to the batter: a light citrus note that wakes up the berries.
• Use vanilla bean paste instead of extract: tiny specks of vanilla in the cake feel extra special.
• Try a splash of orange liqueur in the macerated berries: keeps it fresh but adds a subtle, grown-up warmth.

No-Churn Strawberry Shortcake Ice Cream is another reader favorite dessert worth making next.

How To Make Strawberry Shortcake Layer Cake

Step 1: Mix the Cake Batter

Preheat the oven to 350°F (175°C). Grease two 8 inch round cake pans and line the bottoms with parchment circles. Whisk the flour, baking powder, and salt together in a medium bowl and set it aside.

In a large bowl, beat the 1/2 cup butter and 1 cup sugar with an electric mixer on medium speed until the mixture looks pale and fluffy, about 3 to 4 minutes. Crack in the eggs one at a time, beating well after each, then beat in the vanilla. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk in two, starting and ending with the flour. Stop mixing as soon as the last streak of flour disappears. The batter will be thick and creamy, with a soft ribbon of vanilla scent when you lift the beater.

Step 2: Bake the Cakes

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake until the centers are springy and a toothpick comes out clean, about 20 to 25 minutes.

The cakes will be pale gold and pull away slightly from the sides. Let them cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before you assemble the cake.

Step 3: Whip the Cream and Prep the Berries

While the cakes cool, pour the cold heavy cream and 2 tbsp powdered sugar into a chilled bowl. Whip on medium high speed until the cream holds soft, swooping peaks. Be careful not to overbeat it; stop when the cream looks pillowy and holds its shape without being stiff.

Toss the sliced strawberries with the remaining 1 tbsp granulated sugar in a separate bowl and let them sit for about 10 minutes. They will release a glossy, pink syrup that you can spoon over the layers.

Step 4: Layer and Serve

Place one cake layer on a serving plate. Spread half of the whipped cream over the top, then pile on half of the strawberries and some of their syrup. Set the second cake layer on top, spread the remaining cream over it, and arrange the last of the berries in the center so they spill off the edges just a little. Spoon any extra syrup from the bowl over the top.

Serve right away, cutting into tall slices that show off the creamy layers and ruby berries.

A Few Notes Before You Start

• Make sure the butter, eggs, and buttermilk are truly at room temperature so the batter blends smoothly and the cake rises high.
• Don’t overmix once the flour goes in. Stop as soon as the batter comes together to keep the crumb tender.
• Chill the bowl and beaters for 10 minutes before whipping the cream. It whips up fluffier that way.

Bake times by pan size:

Keeping Leftover Cake Fresh

• Refrigerate: Store any leftovers in the refrigerator, covered, for up to 1 day. The cream will soften the cake slightly, which is still delicious.
• Serve cold: The cake tastes great straight from the fridge, with the cream firm and the berries extra juicy.

Frequently Asked Questions

Can I make this cake ahead of time?

You can bake the cake layers a day ahead, wrap them tightly, and keep them at room temperature. Then whip the cream and assemble the cake a few hours before serving.

Will frozen strawberries work?

Fresh strawberries are best for this recipe. Frozen berries turn soft and watery when thawed, so the layers will slip and the cream will weep.

Can I use a different frosting?

You could swap the whipped cream for a cream cheese frosting if you want something more stable, but the cake will lose the light, cloudlike texture that defines a shortcake.

How do I stop the cake from sliding?

Make sure the layers are completely cool, spread the cream to the edges, and assemble right before you serve it. A few strategic toothpicks poked into the center can steady it until you slice.

Strawberry Shortcake Layer Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Calories: 500

Ingredients Method Notes

Ingredients

  

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar, plus 1 tbsp
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup buttermilk
• 1 1/2 cups heavy cream, cold
• 2 tbsp powdered sugar
• 3 cups fresh strawberries, hulled and sliced

Method

 

1. Preheat oven to 350°F (175°C) and grease two 8 inch round cake pans. Whisk flour, baking powder, and salt. Cream butter and 1 cup sugar until fluffy, then beat in eggs and vanilla. Alternate adding dry ingredients and buttermilk, mixing until just smooth.
2. Divide batter between pans and bake 20 to 25 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
3. Whip cold cream and powdered sugar to soft peaks. Toss strawberries with remaining 1 tbsp sugar and let sit 10 minutes.
4. Place one cake layer on a plate, top with half the cream and half the strawberries. Add the second layer, remaining cream, and the rest of the berries. Spoon any syrup over the top and serve right away.

Notes

The cakes need to be completely cool before you assemble, so allow about 1 hour for cooling after baking. The assembled cake is best the day it’s made.