Strawberry Shortcake Layer Cake Recipe – Easy Fluffy Dessert with Whipped Cream

The moment you catch the scent of strawberries and vanilla swirling together in your kitchen, you know something magical is about to happen. There’s a gentle hum of the oven, that sweet aroma rising up, and—honestly—it’s enough to make you do a little happy dance. The first time I baked this Fluffy Strawberry Shortcake Layer Cake with Whipped Cream, I remember pausing (spatula in hand, flour dust on my cheek) just to soak it all in. It was the kind of moment where you take a deep breath and smile, because you know you’re onto something truly special—a cake that feels like a sunny picnic and grandma’s kitchen all rolled into one.

When I was knee-high to a grasshopper, strawberry shortcake was the star of every spring gathering. My grandma would pile up buttery biscuits, spoon over syrupy strawberries, and top it all with whipped cream (the real deal, never the can). Years ago, I tried to recreate that nostalgia with a layered cake twist—something perfect for birthday parties, potlucks, and those times when you just want to brighten up your Pinterest board. Let’s face it: there’s nothing like a slice of fluffy strawberry shortcake cake to turn an ordinary day into a celebration.

My family couldn’t stop sneaking slices off the cooling rack (I caught my youngest with whipped cream on his nose more than once). Friends started requesting it for every get-together. And me? I kept testing, tweaking, and tasting (all in the name of research, of course). Now, it’s a staple for family gatherings, gifting, and—if you ask me—it’s pure, nostalgic comfort. This Strawberry Shortcake Layer Cake feels like a warm hug, and you’re definitely going to want to bookmark this one.

Why You’ll Love This Recipe

Let me share a few reasons why this Strawberry Shortcake Layer Cake with Whipped Cream has earned its spot as my most-requested dessert. After countless baking sessions (and, yes, a few flops), I’ve dialed in the fluffiest cake layers, the juiciest strawberries, and the dreamiest whipped cream. Here’s what makes this recipe a keeper:

• Quick & Easy: Comes together in under 90 minutes, making it perfect for last-minute celebrations or weeknight treats.
• Simple Ingredients: No fancy grocery runs required—you probably have everything in your pantry already.
• Perfect for Occasions: Whether it’s brunch, birthdays, picnics, or simply sweetening up a rainy afternoon, this cake fits right in.
• Crowd-Pleaser: Kids go wild for the strawberries and whipped cream (adults rarely resist a second slice).
• Unbelievably Delicious: The combination of fluffy vanilla cake, macerated strawberries, and pillowy whipped cream is next-level comfort.

What sets this recipe apart? For starters, blending a touch of sour cream into the batter gives the layers their signature lightness and tang. I use a simple method to macerate strawberries, drawing out their natural sweetness without turning them mushy. And instead of a heavy frosting, fresh whipped cream keeps things light and airy. This isn’t just another strawberry shortcake—it’s my best version yet.

Honestly, there’s something about this cake that makes you close your eyes after that first bite. It’s comfort food, reimagined: faster, a bit lighter, but with all the soul-soothing satisfaction you remember. Perfect for impressing guests, spoiling your family, or just treating yourself (because you deserve it!). This Strawberry Shortcake Layer Cake recipe brings joy without stress—and that’s why it’s become my go-to dessert.

What Ingredients You Will Need

This Strawberry Shortcake Layer Cake recipe relies on wholesome, everyday ingredients to deliver bold flavor and a dreamy texture—no complicated steps or hard-to-find items. Most are pantry staples, and a few can be swapped out if you need a quick substitution.

• For the Cake Layers:
  • 2 1/2 cups (315g) all-purpose flour (I like King Arthur for a tender crumb)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (225g) unsalted butter, softened (room temp is key for fluffiness)
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract (Madagascar vanilla adds a lovely depth)
  • 1 cup (240ml) sour cream (adds moisture and tang—use full-fat for best results)
  • 1/2 cup (120ml) whole milk
• For the Strawberry Filling:
  • 2 1/2 cups (400g) fresh strawberries, hulled and sliced (try organic in peak season for best flavor)
  • 1/4 cup (50g) granulated sugar
  • 1 tsp lemon juice (optional, brightens up the strawberries)
• For the Whipped Cream:
  • 2 cups (480ml) heavy cream, cold
  • 1/4 cup (30g) powdered sugar (adjust to taste)
  • 1 tsp pure vanilla extract

Ingredient Tips: For gluten-free adaptation, swap all-purpose flour with a 1:1 gluten-free baking blend. Dairy-free? Use coconut cream for the whipped topping and a non-dairy yogurt in place of sour cream. If strawberries are out of season, frozen berries (thawed and drained) work surprisingly well. I recommend using ripe, red strawberries for the best flavor punch.

If you want to make it a little fancier, add a handful of blueberries or raspberries to the filling. For a lower-sugar option, decrease the sugar in the filling and whipped cream—just be warned, tart berries might need a little extra sweetness. I’ve used store-brand ingredients and premium ones, and honestly, it turns out delicious either way.

Equipment Needed

Having the right tools on hand makes this Strawberry Shortcake Layer Cake recipe a breeze. Here’s what you’ll need (and a few budget-friendly tips):

• Two 8-inch (20cm) round cake pans (nonstick or well-greased metal pans work best)
• Stand mixer or handheld electric mixer (either will whip cream beautifully—muscle power works in a pinch!)
• Mixing bowls (at least one large, one medium)
• Rubber spatula (for folding and scraping every last bit of batter)
• Whisk (helps ensure lumps-free batter)
• Kitchen scale (optional, but it makes measuring flour and sugar super accurate)
• Offset spatula or butter knife (for spreading the whipped cream and filling)
• Cooling rack (helps your cake layers cool evenly)
• Sharp paring knife (for slicing strawberries and trimming cake edges)

If you don’t own cake pans, I’ve used a rectangular baking dish and trimmed the layers to fit—just line with parchment paper for easy removal. For the whipped cream, a chilled metal bowl gives the fluffiest results. I’ve lost count of how many times my trusty hand mixer has saved me when my stand mixer was buried in the cupboard!

Quick tip: Rinsing and drying your cake pans immediately after use keeps them in top shape. And if you’re shopping on a budget, the store-brand mixing bowls and spatulas work just fine (trust me, I’ve been there).

Preparation Method

1. Prepare the cake pans: Preheat your oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper. Set aside. This keeps your cake from sticking and helps with a neat removal.
2. Mix the dry ingredients: In a medium bowl, whisk together 2 1/2 cups (315g) flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Whisking helps prevent lumps and distributes the leavening agents evenly.
3. Cream the butter and sugar: In a large mixing bowl, beat 1 cup (225g) softened butter and 1 1/2 cups (300g) sugar on medium speed until light and fluffy—about 3 minutes. The mixture should look pale and airy. If it seems heavy, keep beating!
4. Add eggs and vanilla: Beat in 3 large eggs, one at a time, scraping down the bowl after each addition. Stir in 2 tsp vanilla extract. The batter might look a bit curdled after the eggs, but don’t worry—it’ll smooth out once the flour goes in.
5. Combine wet ingredients: In a small bowl, whisk together 1 cup (240ml) sour cream and 1/2 cup (120ml) milk. This mixture gives your cake its signature tang and moisture (you know, that melt-in-your-mouth thing!).
6. Mix the batter: Add the flour mixture to the butter mixture in three parts, alternating with the sour cream mixture. Start and end with flour. Mix on low speed, and stop as soon as the flour disappears—overmixing can make your cake dense.
7. Bake the layers: Divide the batter evenly between your prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick comes out clean and the cakes are golden and springy. If the cake edges pull away from the pan, they’re ready. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
8. Macerate the strawberries: While the cakes cool, toss 2 1/2 cups (400g) sliced strawberries with 1/4 cup (50g) sugar and 1 tsp lemon juice in a bowl. Let sit for 20-30 minutes, stirring occasionally. The berries will release their juices, making a sweet, syrupy filling. If you like bigger chunks, keep them thick-sliced; for smoother filling, dice smaller.
9. Make the whipped cream: In a chilled bowl, whip 2 cups (480ml) heavy cream with 1/4 cup (30g) powdered sugar and 1 tsp vanilla extract. Beat until stiff peaks form—about 3-4 minutes with a mixer. Watch closely; overbeating turns it grainy.
10. Assemble the cake: Place one cake layer on your serving plate. Spoon half of the strawberry mixture over the cake, spreading evenly. Top with a generous layer of whipped cream. Place the second cake layer on top, repeat with remaining strawberries and whipped cream. You can reserve a few berries and dollops of cream for decorating the top.
11. Chill and serve: Refrigerate the assembled cake for at least 30 minutes before slicing. This helps the layers settle and makes for cleaner slices. If you’re impatient (like me sometimes), just go for it—but expect a little ooze (which, honestly, is part of the charm).

Troubleshooting: If your cake domes too much in the oven, gently trim the tops with a serrated knife for flatter layers. If the whipped cream is too soft, chill it further before spreading. Strawberries too runny? Drain some juice before adding to the cake. The goal is a cake that’s sturdy enough to slice, but soft enough to melt in your mouth.

My best tip: Keep all your dairy ingredients at room temperature for the batter, but whip the cream cold. It’s a little detail, but makes a big difference in texture.

Cooking Tips & Techniques

After baking this Strawberry Shortcake Layer Cake more times than I can count, I’ve picked up a few tricks that really make things easier (and tastier). Here’s what I’ve learned the hard way—and what you can do to avoid common kitchen mishaps.

• Room Temperature Ingredients: Let your eggs, butter, and sour cream sit out before starting. This helps the batter come together smoothly and gives you those cloud-like cake layers.
• Don’t Overmix: When combining your wet and dry ingredients, mix just until the flour disappears. Overmixing leads to a dense, heavy cake (learned this one the hard way!).
• Chill Your Whipped Cream Bowl: Using a cold metal bowl for whipping cream makes it fluffier and helps it hold up between layers. If your kitchen’s warm, pop the bowl and beaters in the freezer for 10 minutes first.
• Macerate Strawberries Properly: Letting the berries sit in sugar draws out their juices and softens them, making a syrupy filling that won’t make your cake soggy. If you’re short on time, microwave the mixture for 30 seconds to speed things up (but don’t overdo it).
• Level Cake Layers: For a Pinterest-perfect look, level your cake layers with a serrated knife. If you’re not fussed, a rustic, bumpy top is just as delicious!

I’ve had cake layers stick to pans, whipped cream collapse, and strawberries leak everywhere. The key is patience—let those layers cool completely and build the cake just before serving. Multitasking helps: macerate the berries while the cake bakes, and whip the cream while everything cools. Want consistent results? Use a kitchen scale for flour and sugar, and always double-check oven temperature.

If something goes sideways (it happens!), don’t stress. A slightly messy Strawberry Shortcake Layer Cake still tastes amazing. And, honestly, those imperfect swirls of whipped cream make it look homemade—in the best way.

Variations & Adaptations

One of the best things about this Strawberry Shortcake Layer Cake is how easy it is to customize. Here are some of my favorite variations (plus a few I’ve tried when I was short on ingredients):

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The cake stays fluffy and everyone can enjoy a slice.
• Dairy-Free: Use coconut cream for the whipped topping and a plant-based yogurt in place of sour cream. The cake takes on a subtle tropical note—surprisingly good!
• Berry Medley: Mix in blueberries, raspberries, or blackberries with your strawberries for a burst of color and flavor. Perfect for summertime parties.
• Chocolate Twist: Add 1/2 cup (90g) mini chocolate chips to the cake batter, or drizzle melted chocolate over the finished cake for a decadent spin.
• Sheet Cake Method: Bake as a single layer in a 9×13-inch (23x33cm) pan, then top with strawberries and whipped cream. It’s easier for serving crowds.

For nut allergies, skip almond extract or nut-based flours. For egg allergies, use a flaxseed “egg” (1 tbsp ground flaxseed + 3 tbsp water per egg). I once swapped out the strawberries for peaches in late summer—oh wow, it was juicy and rich. The main thing? Don’t be afraid to experiment. This cake is forgiving and fun to play with.

Serving & Storage Suggestions

This Strawberry Shortcake Layer Cake tastes best served slightly chilled. I love to slice it up and pile on a few extra strawberries and dollops of whipped cream for that showstopper look. For parties, garnish with a sprig of mint or a dusting of powdered sugar.

Pair with iced tea, lemonade, or a glass of bubbly for a truly festive treat. It’s a natural fit alongside a simple green salad or light brunch fare (honestly, I’ve had leftovers for breakfast more than once).

To store, cover the cake tightly and refrigerate for up to 3 days. The whipped cream and strawberries stay fresh, but the flavors meld together (in a good way!). For longer storage, freeze the cake layers (without topping) for up to 2 months. Thaw and assemble just before serving. To reheat, let refrigerated slices sit at room temp for 30 minutes—the whipped cream softens and the cake tastes bakery-fresh.

Overnight, the strawberry juices seep into the cake, making every bite even more delicious. If you like a crisp texture, serve immediately; for a moister, pudding-like effect, let it chill overnight. Either way, you can’t go wrong.

Nutritional Information & Benefits

Each slice of this Strawberry Shortcake Layer Cake (about 1/10 of the cake) offers roughly:

• Calories: 370
• Protein: 5g
• Fat: 19g
• Carbohydrates: 44g
• Fiber: 2g
• Sugar: 28g

Strawberries are the star here—they’re rich in vitamin C, antioxidants, and fiber. Using fresh fruit keeps the dessert lighter and adds a natural sweetness. The cake itself is a treat, but you can lighten it up by reducing the sugar or swapping in whole wheat flour for extra fiber.

This recipe is nut-free and can be adapted to gluten-free and dairy-free diets (see variations above). If you have a dairy allergy, just use coconut cream and non-dairy yogurt. Eggs are present in the cake, so keep that in mind for dietary needs. Personally, I appreciate knowing that a slice is more than just a sugar rush—it’s got fruit and wholesome ingredients, which always makes me feel a little better about that second helping.

Conclusion

If you’re looking for a show-stopping dessert that’s easy, fluffy, and bursting with fresh strawberry flavor, this Strawberry Shortcake Layer Cake recipe is truly worth a spot in your kitchen. It’s the perfect blend of nostalgia and celebration—ideal for customizing to suit your crowd, your pantry, and your cravings. I keep coming back to this recipe because it’s just that good (and, honestly, it never fails to make my family smile).

Feel free to make it your own—switch up the berries, try a new whipped cream flavor, or go for a gluten-free swap. I hope you love it as much as we do! If you make it (or put your own twist on it), let me know in the comments. Share your photos, pass the recipe along, and spread a little sweetness wherever you go.

Happy baking! Remember, every imperfect swirl and crumb is a little story worth sharing.

FAQs

Can I use frozen strawberries in this Strawberry Shortcake Layer Cake?

Absolutely! Just thaw and drain them well before macerating with sugar. They work great when fresh berries aren’t in season.

How do I prevent my whipped cream from deflating?

Use cold cream and a chilled bowl. Beat until stiff peaks form, but don’t overwhip—it can turn grainy. Refrigerate the cake to help the cream hold up.

Can I make the cake layers ahead of time?

Yes, you can bake the layers up to 2 days in advance. Wrap tightly in plastic and store at room temperature. Assemble with strawberries and whipped cream just before serving.

Is this recipe suitable for gluten-free diets?

Definitely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The cake will still be soft and fluffy.

What’s the best way to slice the cake cleanly?

Chill the assembled cake for 30 minutes, then use a sharp, serrated knife. Wipe the knife between slices for neat layers and minimal smearing.

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