Layered Strawberry Shortcake Cake is a delightful twist on a classic dessert that brings together fluffy cake, fresh strawberries, and plenty of whipped cream. You get those sweet, juicy berries layered between soft, tender cake rounds, creating a treat that looks as good as it tastes. The layers give it a fun, festive feel, perfect for summer gatherings or any time you want a little celebration at home.
I love making this cake because it’s like building a strawberry dream—each layer feels fresh and light, and the whipped cream adds just the right amount of creaminess without being too heavy. You can use fresh strawberries if they’re in season, or sometimes I like to add a splash of lemon juice or a sprinkle of sugar on the berries to make them extra bright and flavorful. It’s simple and so rewarding when you slice through and see all the pretty layers.
One of my favorite ways to serve this cake is slightly chilled, with a few whole strawberries on top for a cute finish. It’s always a crowd-pleaser, especially for kids who love the sweetness and the creamy texture. Plus, it’s easy enough to make ahead and pop in the fridge until you’re ready to enjoy it. This cake always brings a smile to the table and makes any day feel like a special occasion.
Key Ingredients & Substitutions
All-purpose flour: This provides structure for the cake. If you want a lighter texture, you can try cake flour or mix all-purpose with a bit of cornstarch. Gluten-free blends also work but may change texture slightly.
Butter & sugar: Butter gives the cake richness, while sugar adds sweetness and helps with moistness. You can swap butter for a non-dairy spread if needed, but avoid margarine for best texture.
Eggs: Eggs bind and add lift. If you need an egg substitute, try flax eggs (1 tbsp ground flax + 3 tbsp water per egg), but the cake may be a bit denser.
Milk: Whole milk keeps the cake moist and tender. Use any milk you like, such as almond or oat milk, but avoid watery liquids as they can affect the texture.
Fresh strawberries: Fresh berries bring the fresh taste and moisture. If strawberries are out of season, frozen (thawed) can work, just drain excess juice to avoid soggy layers.
Heavy whipping cream: This is for the light and fluffy whipped cream filling. You can try coconut cream for a dairy-free option; it whips up well if chilled.
How Can I Get Light, Fluffy Cake Layers Every Time?
Making soft and even cake layers helps the finished cake look great and tastes wonderful. Here’s how:
- Start with room temperature butter and eggs to help everything mix smoothly.
- Cream the butter and sugar well — beat them together for a few minutes until pale and fluffy. This traps air and makes the cake light.
- Add eggs one at a time and mix well, so the batter stays smooth.
- When adding flour and milk, alternate and mix gently. Overmixing develops gluten, which can make the cake dense.
- Divide batter evenly among pans for uniform layers.
- Use toothpick tests to avoid overbaking—take the cakes out when the toothpick comes out clean or with a few moist crumbs.
- Cool cakes in pans a bit before turning them out to keep them intact.
Equipment You’ll Need
- 3 round cake pans (8-inch or 9-inch) – I recommend these because they help you bake even layers that fit together perfectly.
- Mixing bowls – for whisking your dry ingredients and whipping the cream, I like having a few different sizes.
- Electric hand or stand mixer – makes whipping the cream and creaming the butter and sugar much easier and faster.
- Measuring cups and spoons – for accuracy, especially with ingredients like sugar and vanilla.
- Offset spatula – helps spread whipped cream and frosting smoothly over the layers.
- Cooling racks – allow your cakes to cool evenly so they don’t get soggy or uneven.
Flavor Variations & Add-Ins
- Try adding chopped fresh mint or basil to the strawberries for a fresh, herbaceous twist.
- Use lemon zest or a splash of lemon juice in the whipped cream or cake batter for a bright, citrus note.
- Incorporate a layer of raspberry or blueberry jam between the cake layers for extra fruit flavor.
- Add a splash of liqueur, like Grand Marnier or Chambord, to the whipped cream for a boozy touch (great for adults!).
How to Make Layered Strawberry Shortcake Cake?
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
For the Filling and Topping:
- 3 cups heavy whipping cream, chilled
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ to 2 cups fresh strawberries, hulled and sliced
- Whole strawberries for garnish (about 6-8)
How Much Time Will You Need?
This cake takes about 20 minutes to prepare, 25-30 minutes to bake, and at least 1-2 hours to chill before serving. Overall, plan for around 2.5 to 3 hours from start to finish, including cooling and assembling.
Step-by-Step Instructions:
1. Prepare and Bake the Cake Layers:
First, preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to keep the cakes from sticking. In a medium bowl, whisk together the flour, baking powder, and salt—that’s your dry mix.
Next, in a large bowl, beat softened butter until creamy using an electric mixer. Gradually add sugar and keep beating until the mixture turns light and fluffy. One by one, add eggs, beating well after each. Stir in vanilla extract.
Now gently add the dry flour mix and milk alternately to your butter mixture, starting and ending with the flour. Mix just until everything comes together—avoid overmixing.
Divide the batter evenly into your prepared pans, smoothing the tops. Bake in the oven for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Let the cakes cool in their pans for 10 minutes, then move them to a wire rack to cool completely.
2. Make the Whipped Cream:
While your cakes cool, take a chilled bowl and beat the heavy whipping cream with an electric mixer until it starts to thicken. Add powdered sugar and vanilla extract, then continue beating until you see soft peaks—this means it’s fluffy but still holds shape.
3. Assemble Your Layered Cake:
If your cake layers are uneven, slice them horizontally to make them flat and even. Place one cake layer on your serving plate. Spread a generous amount of whipped cream over it, then scatter sliced strawberries evenly on top.
Repeat this with the second and third layers. Once stacked, use the remaining whipped cream to cover the top and sides of the cake smoothly.
For a pretty finishing touch, decorate the top with whole strawberries.
Finally, refrigerate your beautiful layered strawberry shortcake cake for at least 1-2 hours so the flavors meld together nicely and the cake sets perfectly. When ready, slice and enjoy the fresh, creamy, strawberry goodness!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but make sure to thaw them fully and drain any excess liquid before layering. This helps prevent the cake from becoming soggy.
How Should I Store Leftover Strawberry Shortcake Cake?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The whipped cream may soften the cake slightly over time, so it’s best enjoyed fresh.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake layers a day ahead and keep them wrapped tightly in plastic wrap. Assemble the cake and add whipped cream and strawberries the day you plan to serve for best freshness.
What Can I Use Instead of Heavy Whipping Cream?
If you need a substitute, chilled coconut cream works well as a dairy-free option. Just chill a can overnight, scoop the solid cream, and whip it like heavy cream.