The Story & Intro
Strawberry Shortcake Cake with Whipped Cream always takes me back to the warm afternoons of my childhood, when the sun wrapped our little stone house in golden light and the scent of fresh strawberries filled my grandmother’s kitchen.
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
When I make Strawberry Shortcake Cake with Whipped Cream, I feel that same joy I felt as a little girl standing on a wooden chair beside my grandmother. She would hand me a bowl of strawberries and tell me to taste one before slicing. “Always taste,” she would say. “Cooking starts with love and attention.”
In Crete, strawberries come in bright, juicy waves in spring. I love how their sweetness blends with soft vanilla cake and clouds of fresh whipped cream. This Strawberry Shortcake Cake with Whipped Cream feels light, fresh, and comforting at the same time. I bake it for birthdays, Sunday lunches, and those evenings when I simply want to bring my family to the table with smiles.
Every time I slice into this Strawberry Shortcake Cake with Whipped Cream, I see layers of softness and sweetness, and I remember that simple ingredients can create the most beautiful memories.
Why I Love Making This Recipe
I love this Strawberry Shortcake Cake with Whipped Cream because it feels effortless but looks so special. I don’t need complicated techniques or fancy tools. I use simple pantry ingredients, fresh strawberries, and real cream. That’s it.
I also love how this cake brings women together in my kitchen. My friends often come over for coffee, and I place this cake in the center of the table. We talk, laugh, and share stories while the whipped cream slowly melts into the soft cake layers. I watch their faces light up after the first bite. That moment fills my heart.
This Strawberry Shortcake Cake with Whipped Cream feels soft and airy, not heavy. The vanilla cake absorbs the strawberry juices slightly, and the whipped cream adds a cool, creamy touch. I find the balance perfect sweet but not too sweet, rich but still fresh.
Most of all, I love that I can make it for my children without stress. I don’t need to be perfect. If the cream swirls unevenly or the strawberries fall to the side, I just smile. Homemade always tastes better than perfect.
Ingredients & Little Kitchen Secrets
I always gather everything before I start. I believe calm preparation creates better results.
For the Cake:
- 2 ½ cups (310 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240 ml) whole milk, room temperature
For the Strawberry Filling:
- 3 cups (450 g) fresh strawberries, sliced
- ¼ cup (50 g) granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 2 cups (480 ml) heavy whipping cream, cold
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
My Little Secrets
I always use room temperature ingredients for the cake. Soft butter and room temperature eggs blend smoothly and create a fluffy texture.
I macerate the strawberries with sugar and lemon juice for at least 20 minutes. This step draws out their juices and creates a natural syrup that soaks beautifully into the cake.
I chill my mixing bowl and whisk before whipping the cream. Cold tools help the cream whip faster and hold its shape longer.
I never overmix the batter. I mix just until the flour disappears. Gentle hands make tender cake.
How I Make It, Step by Step
1. Prepare the Oven and Pans
I preheat my oven to 180°C (350°F). I grease and line two 9-inch round cake pans with parchment paper.
2. Mix the Dry Ingredients
I whisk the flour, baking powder, and salt together in a bowl. I set it aside.
3. Cream the Butter and Sugar
I beat the softened butter and sugar together for about 3–4 minutes until light and fluffy. I watch the color turn pale and creamy.
4. Add Eggs and Vanilla
I add the eggs one at a time, mixing well after each one. I pour in the vanilla extract and blend gently.
5. Combine Wet and Dry
I add the flour mixture in three parts, alternating with the milk. I begin and end with flour. I mix slowly and stop as soon as everything combines.
6. Bake
I divide the batter evenly between the pans. I smooth the tops and bake for 25–30 minutes. I test with a toothpick if it comes out clean, I remove them from the oven.
I let the cakes cool in the pans for 10 minutes, then I transfer them to a wire rack to cool completely.
7. Prepare the Strawberries
While the cake cools, I mix the sliced strawberries with sugar and lemon juice. I let them rest until juicy and glossy.
8. Whip the Cream
I pour the cold heavy cream into my chilled bowl. I beat it until soft peaks form. I add powdered sugar and vanilla, then continue whipping until medium peaks form. I stop before it becomes stiff.
9. Assemble the Cake
I place one cake layer on my serving plate. I spoon some strawberry juices over the top. I spread a thick layer of whipped cream. Then I add a generous layer of strawberries.
I place the second cake layer on top. I cover the entire cake with whipped cream and decorate with more strawberries.
I refrigerate the Strawberry Shortcake Cake with Whipped Cream for at least 1 hour before serving. This step helps everything settle beautifully.
How I Serve It at Home
I love serving Strawberry Shortcake Cake with Whipped Cream slightly chilled. I slice it with a long, sharp knife and wipe the blade clean between cuts.
In summer, I serve it after grilled chicken or a light salad. It feels refreshing and light. Sometimes I add a few fresh mint leaves on top for color.
When I host birthdays, I place extra strawberries around the cake and dust a little powdered sugar over the top. Everyone thinks I worked for hours, but I simply smile.
Storage, Reheating & Make-Ahead Tips
I store Strawberry Shortcake Cake with Whipped Cream in the refrigerator, covered loosely with plastic wrap. It stays fresh for up to 3 days.
I do not freeze the assembled cake because whipped cream changes texture. However, I freeze the cake layers alone for up to 2 months. I wrap them tightly in plastic and thaw at room temperature.
If I want to prepare ahead, I bake the cake layers one day before and store them wrapped at room temperature. I assemble everything the next day for the freshest flavor.
I never reheat this cake. I enjoy it cold and soft.
100-Word Short Version
I make Strawberry Shortcake Cake with Whipped Cream using soft vanilla cake layers, juicy macerated strawberries, and fluffy homemade whipped cream. I cream butter and sugar, add eggs and milk, and bake until golden. I mix strawberries with sugar and lemon juice for extra flavor. I whip cold heavy cream with powdered sugar and vanilla. Then I layer cake, strawberries, and cream into a beautiful dessert. I chill it before serving. This cake tastes light, fresh, and perfect for spring or summer gatherings. I love serving it to family and friends because it always brings smiles.
Recipe Card Section
⏱️ Time
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 2 hours
🛒 Ingredients
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
3 cups fresh strawberries
¼ cup granulated sugar
1 teaspoon lemon juice
2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and prepare two 9-inch cake pans.
- Whisk flour, baking powder, and salt together.
- Beat butter and sugar until fluffy.
- Add eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and milk.
- Divide batter into pans and bake 25–30 minutes.
- Cool completely.
- Mix strawberries with sugar and lemon juice.
- Whip cream with powdered sugar and vanilla until medium peaks form.
- Layer cake with strawberries and whipped cream.
- Chill 1 hour before serving.
📝 Notes
Use room temperature ingredients for best texture.
Chill bowl before whipping cream.
Assemble the cake the same day for freshest flavor.
🍽️ Nutrition
Approx. 420 calories per slice
Carbohydrates: 45g
Protein: 5g
Fat: 25g
Sugar: 30g
Cholesterol: 115mg
Strawberry Shortcake Cake with Whipped Cream
- Total Time: 2 hours
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Strawberry Shortcake Cake with Whipped Cream is light, fluffy, and bursting with fresh strawberry flavor. I bake soft vanilla cake layers, tuck in juicy macerated strawberries, and finish everything with clouds of homemade whipped cream. It’s the perfect spring-and-summer dessert for birthdays, brunches, or any day you want something sweet that still feels fresh and homemade.
Ingredients
- 2 1/2 cups (310 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup (225 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- 3 cups (450 g) fresh strawberries, hulled and sliced
- 1/4 cup (50 g) granulated sugar (for strawberries)
- 1 teaspoon fresh lemon juice
- 2 cups (480 ml) heavy whipping cream, very cold
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Optional: extra strawberries for topping
Instructions
- Preheat the oven to 350°F (180°C). Grease and line two 9-inch round cake pans with parchment.
- Whisk the flour, baking powder, and salt together in a bowl and set aside.
- Beat the softened butter and granulated sugar until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition, then mix in 1 tablespoon vanilla extract.
- Add the dry ingredients in 3 additions, alternating with the milk (start and end with dry). Mix just until the batter comes together.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick comes out clean. Cool 10 minutes in pans, then turn out onto a rack to cool completely.
- While the cakes cool, combine sliced strawberries with 1/4 cup sugar and lemon juice. Let sit 20–30 minutes until juicy.
- Chill a mixing bowl and whisk for 10 minutes. Whip the cold heavy cream to soft peaks, then add powdered sugar and 1 teaspoon vanilla. Whip to medium peaks (soft but holds shape).
- Place one cake layer on a serving plate. Spoon a few tablespoons of strawberry juices over the cake to lightly soak it.
- Spread a thick layer of whipped cream over the first layer, then spoon on a generous layer of strawberries.
- Top with the second cake layer. Frost the top and sides with remaining whipped cream.
- Decorate with extra strawberries. Chill the cake at least 1 hour before slicing for the cleanest layers.
Notes
Tips: Use room-temperature eggs, butter, and milk for the fluffiest cake. Don’t overmix once the flour goes in—mix only until combined.
Strawberries: Macerating (resting with sugar + lemon) creates a natural syrup that tastes amazing soaked into the cake.
Whipped cream: Keep the cream, bowl, and whisk cold. Stop at medium peaks so it stays creamy and not grainy.
Make-ahead: Bake cake layers 1 day ahead and wrap well at room temperature. Assemble the same day for best texture.
Storage: Refrigerate covered for up to 3 days. I don’t recommend freezing the assembled cake (cream texture changes), but you can freeze unfrosted cake layers up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 115 mg
Conclusion
Every time I make Strawberry Shortcake Cake with Whipped Cream, I feel connected to my grandmother and the sweet afternoons of my childhood in Crete. I feel proud when I place it on the table and see my family gather close.
I believe simple desserts like this carry the deepest love. I don’t need perfection. I need fresh strawberries, soft cake, and whipped cream made with care. I need laughter in my kitchen and sticky fingers reaching for another slice.
If you make this Strawberry Shortcake Cake with Whipped Cream, I hope you feel that same warmth. I hope you share it with someone you love. Because in my home, dessert always means togetherness.
And that, my friend, tastes sweeter than anything else.
