Description
There’s something timeless and magical about strawberry shortcake. It’s the kind of dessert that brings back summer memories—barefoot afternoons in the backyard, the sound of laughter carrying across the breeze, and bowls of strawberries freshly picked from the garden. This Strawberry Shortcake Layer Cake takes those sweet, simple joys and transforms them into a beautiful, showstopping centerpiece.
This cake is a tribute to the classic, but with a twist that elevates it into something truly special. Instead of individual shortcakes, we’re stacking tender vanilla cake layers with fresh whipped cream and juicy strawberries. It’s a celebration cake that feels rustic and elegant all at once—the kind of dessert that feels right at home at birthdays, Mother’s Day brunches, or any spring or summer gathering.
This cake brings all the flavors you love—sweet vanilla, airy cream, and bright, tangy berries—but arranged in a way that makes it feel just a little more magical. It’s also a conversation starter. People see it and say, “Wow!”—but when they take a bite, it’s all comfort, all nostalgia. That’s the best kind of dessert.
Ingredients
For the Vanilla Cake:
2 ½ cups (315g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup (170g) unsalted butter, room temperature
1 ¾ cups (350g) granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup (240g) sour cream, room temperature
½ cup (120ml) whole milk, room temperature
For the Strawberry Filling:
1 ½ pounds (680g) fresh strawberries, hulled and sliced
¼ cup (50g) granulated sugar
1 tablespoon lemon juice
For the Whipped Cream:
2 ¼ cups (540ml) heavy whipping cream, cold
⅔ cup (80g) powdered sugar
1 tablespoon vanilla extract
Instructions
Step 1: Macerate the Strawberries
Start by prepping the strawberries so they can sit while you make the cake. Toss the sliced strawberries with granulated sugar and a splash of lemon juice. Set them aside at room temperature—this helps draw out their juices and makes them incredibly flavorful and soft.
Step 2: Bake the Cake Layers
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy. This should take a solid 3-4 minutes, and the mixture should look pale and airy. Add in the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Next, alternate adding the dry ingredients with the sour cream and milk, beginning and ending with the dry ingredients. This keeps the batter smooth and prevents overmixing. Divide the batter evenly between the prepared pans and bake for 23–28 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Patience here is key—you don’t want to frost warm cakes!
Step 3: Make the Whipped Cream
Once the cakes are cool, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. You want a texture that holds its shape but is still fluffy—overbeaten whipped cream can turn grainy fast.
Step 4: Assemble the Cake
Place your first cake layer on a serving plate or cake board. Spoon a generous amount of whipped cream on top and spread it evenly, going right to the edges. Spoon some of the macerated strawberries over the whipped cream, letting some of the juices soak into the cake.
Repeat with the second layer: cake, whipped cream, strawberries. For the final layer, you can go a bit lighter on the strawberries if you want a cleaner look, or pile them high for that rustic, berry-loaded aesthetic.
Step 5: Chill and Serve
Pop the assembled cake into the fridge for at least 30 minutes to help it set. This makes it easier to slice and keeps the whipped cream from sliding around. Just before serving, garnish with a few extra berries or a dusting of powdered sugar if you’re feeling fancy.
Notes
This cake is best enjoyed the day it’s assembled, but it still holds up well for a day or two in the fridge. If making ahead, bake the cake layers and store them tightly wrapped at room temperature, then whip the cream and assemble the day you plan to serve.