Dessert

Unforgettable Strawberry Shortcake Cake in 5 Simple Steps Recipe

Name: Unforgettable Strawberry Shortcake Cake in 5 Simple Steps Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup milk; 2 large eggs; 1 tsp vanilla extract; 2 cups fresh strawberries, sliced; 1 cup heavy whipping cream; 2 tbsp powdered sugar

ByRita Bennet February 14, 2026February 14, 2026

Jump to Recipe

Introduction

This unforgettable strawberry shortcake cake brings together light, fluffy layers with fresh strawberries and whipped cream for a delightful treat. Simple to make in just a few steps, it’s perfect for summer gatherings or any time you crave a classic dessert with a fresh twist.

A slice of strawberry shortcake with three main layers sits on a white plate over a white marbled surface. The bottom layer is a light, fluffy yellow sponge cake, followed by a thick middle layer of fresh sliced strawberries and white whipped cream. The top layer is another piece of sponge cake covered with more whipped cream shaped in swirls, topped with three whole strawberry halves arranged neatly. The texture of the cake is soft and crumbly, while the whipped cream looks smooth and airy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup granulated sugar

1 tbsp baking powder
1/2 tsp salt

1/2 cup unsalted butter, softened
3/4 cup milk

2 large eggs
1 tsp vanilla extract
2 cups fresh strawberries, sliced

1 cup heavy whipping cream
2 tbsp powdered sugar

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans to prevent sticking.

Step 2: In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Stir until well mixed.
Step 3: Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat the mixture until smooth and well combined.
Step 4: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 6: While the cakes cool, whip the heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
Step 7: Place one cake layer on a serving plate. Spread half of the whipped cream over the top, then scatter sliced strawberries evenly.

Step 8: Add the second cake layer on top. Repeat the spreading of the remaining whipped cream and strawberries to finish the cake.
Step 9: Serve the cake immediately for the best texture and flavor, or refrigerate for up to 2 hours before serving.

Tips & Variations

For extra flavor, macerate the strawberries in a tablespoon of sugar for 30 minutes before layering.

You can substitute half the milk with buttermilk for a richer, tangy cake texture.
Use a hand mixer or stand mixer for whipping cream to save effort and achieve perfect peaks.
Try adding a sprinkle of toasted almonds between the layers for added crunch and flavor.

Storage

Store the assembled strawberry shortcake cake covered in the refrigerator for up to 2 days. The cake is best enjoyed within this time to maintain freshness of the strawberries and whipped cream. If refrigerated, allow the cake to sit at room temperature for 15 minutes before serving for the best texture.

How to Serve

A slice of strawberry shortcake is shown on a white plate, placed on a white marbled surface. The cake has three main layers: the bottom and middle layers are light yellow sponge cake with a soft, crumbly texture, separated by white creamy whipped layers mixed with bright red sliced strawberries. The top layer is a thick spread of white whipped cream, topped with three large, shiny whole strawberries arranged in a row. The overall look is fresh, moist, and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

Frozen strawberries can be used but should be thawed and drained thoroughly to avoid extra moisture that might make the cake soggy.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake—if it comes out clean or with just a few crumbs attached, the cake is ready. Avoid overbaking to keep the cake moist.