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