🍓 Strawberry Shortcake Drip Cake

The Story & Intro

Hi, I’m Inaya, 38, from the beautiful island of Crete in Greece. When I was a little girl, my grandmother and I used to pick strawberries from her garden every spring. The scent of sun-warmed berries always filled our hands sweet, juicy, and slightly wild. We’d use them to make simple strawberry shortcakes, layering sponge cake with whipped cream and strawberries, never too fancy but always full of love.

This Strawberry Shortcake Drip Cake is my modern twist on that childhood memory. It keeps the traditional flavors of the classic shortcake buttery vanilla sponge, fresh strawberries, and clouds of cream but with a glossy strawberry drip that makes it absolutely irresistible.

It’s a perfect cake for birthdays, summer parties, or simply when you want to treat yourself to something that looks like it came straight from a bakery window. The best part? It’s easier than it looks!

If you love strawberries, whipped cream, and a touch of elegance, this Strawberry Shortcake Drip Cake will be your new favorite. I promise, one slice and you’ll fall in love with its soft texture, fruity sweetness, and creamy finish.

Ingredients

For the Vanilla Sponge

• 2 ½ cups (310 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (230 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup (240 ml) whole milk, room temperature

For the Strawberry Filling

• 2 cups fresh strawberries, chopped
• ¼ cup (50 g) sugar
• 1 tbsp lemon juice

For the Whipped Cream Frosting

• 2 cups (480 ml) heavy cream, cold
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract

For the Strawberry Drip

• ½ cup (120 ml) strawberry puree
• ½ cup (100 g) white chocolate chips
• 1 tbsp heavy cream

For Decoration

• Whole fresh strawberries
• Crumbled shortcake biscuits or golden crumbs

🧁 Step-by-Step Instructions

Step 1: Make the Sponge

Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper. In a bowl, mix flour, baking powder, and salt.

In another large bowl, beat butter and sugar until creamy and pale. Add eggs one at a time, beating after each addition. Stir in vanilla extract. Gradually add the dry ingredients, alternating with milk, starting and ending with flour. Mix until just combined.

Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Step 2: Prepare the Strawberry Filling

In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens (about 10 minutes). Let cool completely before using.

Step 3: Make the Whipped Cream Frosting

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat. Keep chilled until needed.

Step 4: Assemble the Cake

Place one sponge layer on a serving plate. Spread a layer of whipped cream, then spoon over strawberry filling. Repeat with the remaining layers. Use the rest of the whipped cream to frost the outside of the cake smoothly. Chill for 30 minutes.

Step 5: Make the Strawberry Drip

In a small bowl, heat strawberry puree until warm. Add white chocolate and heavy cream. Stir until smooth and glossy. Let it cool slightly, then drip it carefully over the edges of the chilled cake.

Decorate with fresh strawberries and shortcake crumbs.

🍰 Serving Suggestion

Slice your Strawberry Shortcake Drip Cake and serve chilled with a drizzle of strawberry sauce or a scoop of vanilla ice cream. It pairs perfectly with a cup of tea or a glass of sparkling rosé for a special treat.

🍓 Strawberry Shortcake Drip Cake

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This Strawberry Shortcake Drip Cake is a dreamy, elegant dessert that layers soft vanilla sponge with whipped cream and fresh strawberry filling. Finished with a glossy strawberry drip, it’s perfect for birthdays, celebrations, or when you want a show-stopping yet easy cake that tastes like love and sunshine. Inspired by my grandmother’s traditional shortcakes from Crete, this version adds a modern twist  sweet, fruity, and simply beautiful.

• Total Time: 1 hour 10 minutes
• Yield: 10–12 servings

Ingredients

For the Vanilla Sponge:

• 2 ½ cups (310 g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup (230 g) unsalted butter, softened

• 2 cups (400 g) granulated sugar

• 4 large eggs, room temperature

• 1 tbsp vanilla extract

• 1 cup (240 ml) whole milk, room temperature

For the Strawberry Filling:

• 2 cups fresh strawberries, chopped

• ¼ cup (50 g) sugar

• 1 tbsp lemon juice

For the Whipped Cream Frosting:

• 2 cups (480 ml) heavy cream, cold

• ½ cup (60 g) powdered sugar

• 1 tsp vanilla extract

For the Strawberry Drip:

• ½ cup (120 ml) strawberry puree

• ½ cup (100 g) white chocolate chips

• 1 tbsp heavy cream

For Decoration:

• Whole fresh strawberries

• Crumbled shortcake biscuits or golden crumbs

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Instructions

• Make the Sponge:
  Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans. Mix flour, baking powder, and salt. In another bowl, beat butter and sugar until creamy. Add eggs one by one, then vanilla. Alternate adding flour and milk until combined. Bake 25–30 minutes. Cool completely.

• Prepare the Strawberry Filling:
  Cook strawberries, sugar, and lemon juice over medium heat for 10 minutes until thickened. Let cool.

• Make the Whipped Cream Frosting:
  Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Chill until needed.

• Assemble the Cake:
  Layer cake, whipped cream, and strawberry filling. Repeat for all layers. Frost the outside with whipped cream. Chill for 30 minutes.

• Add the Strawberry Drip:
  Warm strawberry puree, add white chocolate and cream, mix until smooth. Cool slightly, then drip over cake edges. Decorate with fresh strawberries and crumbs.

Notes

• For a deeper strawberry flavor, add a few drops of natural strawberry extract to your filling.

• Chill the cake for at least 1 hour before slicing for the cleanest layers.

• You can substitute whipped frosting with stabilized mascarpone cream for a richer taste.

• Always use room temperature ingredients for an even, fluffy cake texture.

• Author: INAYA
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American, Greek-inspired

Nutrition

• Serving Size: 1 slice
• Calories: 465 KCAL
• Sugar: 34 g
• Sodium: 160mg
• Fat: 28G
• Saturated Fat: 17G
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 48G
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 110 mg

Conclusion

This Strawberry Shortcake Drip Cake is everything a dessert should be beautiful, flavorful, and surprisingly simple to make. Every bite feels like a celebration of love and creativity, just like my grandmother’s old-fashioned shortcakes, but with a modern twist that makes it shine.

If you try this recipe, remember to enjoy the process. Baking isn’t about perfection it’s about the joy of creating something sweet and sharing it with people you love. 💕

🌸 Short 100-Word Version

Hi, I’m Inaya from Crete! This Strawberry Shortcake Drip Cake brings back memories of my childhood when my grandmother and I picked fresh strawberries to make shortcakes. My modern version layers fluffy vanilla sponge, creamy whipped frosting, and sweet strawberry filling, finished with a stunning pink drip. It’s elegant yet easy, perfect for birthdays or tea parties. Each slice tastes like sunshine and love — a balance of sweetness and simplicity that will make you smile.