The Story & Intro
Strawberry Shortcake Cream Cake always takes me straight back to the warm afternoons of my childhood in Crete. 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 Cream Cake, I remember standing on a small wooden chair next to my grandmother. She let me wash the strawberries in a big metal bowl. I would sneak one or two into my mouth, and she would pretend not to notice. The sweet juice would run down my fingers, and I felt like I held a treasure in my hands.
This Strawberry Shortcake Cream Cake brings that same joy into my kitchen today. I make it when friends visit. I make it for birthdays. I make it when I want to turn an ordinary Sunday into something special. The soft vanilla cake, the fluffy whipped cream, and the fresh strawberries create a combination that feels light, romantic, and comforting all at once.
Every time I slice into this Strawberry Shortcake Cream Cake, I see layers of love. And I promise you, once you make it, you will feel that magic too.
Why I Love Making This Recipe
I love Strawberry Shortcake Cream Cake because it feels effortless but looks beautiful. I don’t need complicated techniques. I don’t need fancy equipment. I only need fresh strawberries, good cream, and a simple homemade cake.
This cake makes me feel proud when I place it on the table. The bright red strawberries shine against the white cream. The soft sponge holds everything together without feeling heavy. When I serve it, everyone smiles before they even taste it.
I also love how this Strawberry Shortcake Cream Cake gives me space to slow down. I wash and slice strawberries carefully. I whip the cream until it forms soft peaks. I assemble the layers gently, like I build something precious. Baking this cake feels like a small act of love for my family.
Most of all, I love how this cake brings women together in my kitchen. We talk while we decorate it. We laugh while we taste the cream. We share stories over each slice. That’s what food should do.
Ingredients & Little Kitchen Secrets
Here’s everything I use to make my Strawberry Shortcake Cream Cake.
For the Vanilla Cake:
- 2 ½ cups (300 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (230 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
For the Strawberry Filling:
- 3 cups (450 g) fresh strawberries, sliced
- 3 tablespoons 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
Little Kitchen Secrets
I always use room-temperature eggs and butter. They blend more smoothly and create a softer cake texture.
I never skip the lemon juice in the strawberries. It brightens the flavor and balances the sweetness.
I chill my mixing bowl before whipping the cream. Cold bowls help the cream whip faster and hold its shape longer.
And I taste everything as I go. That small habit makes a big difference.
How I Make It, Step by Step
Step 1: Prepare the Strawberries
I place the sliced strawberries in a bowl. I sprinkle the sugar and lemon juice over them. Then I gently stir everything together. I let them rest for at least 30 minutes. During this time, the strawberries release their juices and become glossy and flavorful.
Step 2: Make the Cake Batter
I preheat my oven to 180°C (350°F). I grease and line two 9-inch round cake pans.
In a bowl, I whisk the flour, baking powder, and salt.
In another large bowl, I beat the softened butter and sugar until the mixture turns pale and fluffy. I add the eggs one at a time, mixing well after each one. Then I stir in the vanilla extract.
I add the dry ingredients in three parts, alternating with the milk. I mix gently and stop as soon as everything combines. I never overmix because I want a tender cake.
Step 3: Bake
I divide the batter evenly between the pans. I smooth the tops and bake for about 25–30 minutes. The cakes turn golden and spring back when I touch them.
I let them cool in the pans for 10 minutes, then I transfer them to a wire rack to cool completely.
Step 4: Whip the Cream
I pour the cold heavy cream into my chilled bowl. I add powdered sugar and vanilla. I beat it until soft peaks form. I stop as soon as the cream holds its shape. I never overwhip because I want it silky and smooth.
Step 5: Assemble the Strawberry Shortcake Cream Cake
I place one cake layer on my serving plate. I spread a generous layer of whipped cream on top. Then I spoon half of the macerated strawberries over the cream.
I place the second cake layer on top. I cover the entire cake with the remaining whipped cream. I decorate the top with the rest of the strawberries.
Sometimes I add a few whole strawberries in the center for a beautiful finish.
I refrigerate the cake for at least one hour before slicing. This step helps everything settle beautifully.
How I Serve It at Home
I love serving Strawberry Shortcake Cream Cake slightly chilled. The cream feels cool and refreshing, especially during warm days.
I slice it carefully with a long knife. I wipe the blade between cuts to keep the layers clean and pretty.
Sometimes I serve it with a small cup of Greek coffee. Other times, I add a few extra fresh strawberries on the side.
When children visit, I let them help decorate the top. They feel proud when they see their creation on the table.
Storage, Reheating & Make-Ahead Tips
I store Strawberry Shortcake Cream Cake in the refrigerator, covered gently. It stays fresh for up to 3 days.
I never freeze the fully assembled cake because whipped cream changes texture. However, I sometimes bake the cake layers ahead of time and freeze them tightly wrapped for up to one month.
If I want to prepare ahead, I bake the layers one day before and assemble the cake the next day. This method saves time and keeps everything fresh.
I always keep the cake cold until serving because fresh cream needs refrigeration.
100-Word Short Version
Strawberry Shortcake Cream Cake combines soft vanilla sponge layers, fresh sweet strawberries, and fluffy homemade whipped cream. I macerate the strawberries with sugar and lemon juice, bake two light cake layers, whip fresh cream, and assemble everything into beautiful layers. This cake feels light, fresh, and perfect for birthdays, summer gatherings, or family dinners. I chill it before serving for clean slices and the best texture. It stays fresh in the refrigerator for up to three days. This simple homemade Strawberry Shortcake Cream Cake always brings smiles and sweet memories to my table.
Recipe Card
⏱️ Time
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 2 hours
🛒 Ingredients
For the Cake:
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
For the Filling:
3 cups fresh strawberries
3 tablespoons sugar
1 teaspoon lemon juice
For the Cream:
2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
👩🍳 Instructions
- Preheat oven to 180°C (350°F). Grease two 9-inch pans.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Alternate dry ingredients and milk into batter.
- Divide batter into pans and bake 25–30 minutes.
- Cool completely.
- Mix strawberries with sugar and lemon juice. Rest 30 minutes.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Layer cake, cream, and strawberries. Chill before serving.
📝 Notes
Use fresh, ripe strawberries for best flavor.
Chill your bowl before whipping cream.
Do not overmix the cake batter.
Refrigerate leftovers and consume within 3 days.
🍽️ Nutrition (per slice, approximate)
Calories: 420
Carbohydrates: 48g
Protein: 6g
Fat: 23g
Sugar: 32g
Cholesterol: 110mg
Strawberry Shortcake Cream Cake
- Total Time: 2 hours
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Strawberry Shortcake Cream Cake is soft, fluffy, and loaded with fresh strawberries and airy vanilla whipped cream. I layer a tender homemade vanilla cake with juicy macerated berries and a cloud-like cream that tastes like summer. It’s an easy, crowd-pleasing dessert for birthdays, spring gatherings, and any day you want something sweet, light, and beautiful.
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 cup (230 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- 3 cups (450 g) fresh strawberries, hulled and sliced
- 3 tbsp granulated sugar (for strawberries)
- 1 tsp lemon juice
- 2 cups (480 ml) heavy whipping cream, very cold
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- Optional: extra strawberries for topping
Instructions
- Prep the strawberries: Add sliced strawberries to a bowl. Toss with 3 tablespoons sugar and lemon juice. Let sit 30 minutes to get juicy.
- Heat the oven: Preheat to 350°F (180°C). Grease and line two 9-inch round cake pans (or grease well and flour).
- Mix dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar: Beat butter and sugar until pale and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, mixing well after each. Mix in 1 tablespoon vanilla.
- Combine batter: Add dry ingredients in 3 additions, alternating with milk (dry–milk–dry–milk–dry). Mix just until combined.
- Bake: Divide batter evenly between pans. Bake 25–30 minutes, until tops spring back and a toothpick comes out clean.
- Cool: Cool in pans 10 minutes, then turn out onto a rack and cool completely.
- Whip the cream: In a cold bowl, beat heavy cream, powdered sugar, and 1 teaspoon vanilla to soft peaks (creamy and stable, not stiff and grainy).
- Assemble: Place 1 cake layer on a serving plate. Spread a thick layer of whipped cream. Spoon half the strawberries (and some juice) over the cream.
- Finish: Add the second cake layer. Frost the top and sides with remaining whipped cream. Pile the rest of the strawberries on top.
- Chill and serve: Refrigerate 45–60 minutes for cleaner slices. Serve cold or slightly cool.
Notes
Strawberries: Use ripe, fragrant berries. If they’re not very sweet, add 1–2 extra tablespoons sugar while macerating.
Whipped cream stability: Keep the cream, bowl, and beaters cold. Stop at soft peaks so the cream stays silky.
Make-ahead: Bake cake layers up to 1 day ahead (wrap well). Macerate strawberries up to 4 hours ahead (refrigerate). Assemble the cake the day you serve it for the prettiest layers.
Storage: Refrigerate leftovers covered for up to 3 days. Do not freeze the assembled cake (the cream texture changes), but you can freeze unfrosted cake layers for up to 1 month.
Pan options: You can also bake in a 9×13-inch pan (adjust bake time to ~30–35 minutes) and top with cream and strawberries for an easy sheet-cake version.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Conclusion
When I make Strawberry Shortcake Cream Cake, I feel like I wrap my family in sweetness. This cake carries freshness, softness, and love in every bite. I don’t need perfection. I only need good ingredients and a warm heart.
If you bake this Strawberry Shortcake Cream Cake, think of your own childhood memories. Think of someone you love. Bake it for them. Share it with laughter. Let your kitchen get a little messy.
That’s where the real magic lives.
