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

Scale

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

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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