The Story & Intro

Strawberry Shortcake Layered Dessert Cake always brings me back to warm afternoons in Crete, when the sun kissed our olive trees and my grandmother would send me to pick the ripest strawberries from the small garden behind her house.

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.

Even though Strawberry Shortcake Layered Dessert Cake is not a traditional Greek dessert, I fell in love with it the first time I tasted something similar at a friend’s summer gathering. I went home and recreated it in my own way, adding my soft sponge cake layers and lightly sweetened cream, just like my grandmother taught me.

Now, every time I make Strawberry Shortcake Layered Dessert Cake, I feel like I am building happiness layer by layer. The juicy strawberries, the tender cake, the clouds of whipped cream — they all come together in the most beautiful way. This cake feels like summer on a plate. It feels like laughter in the kitchen. It feels like family.

And today, I will show you exactly how I make it in my cozy Cretan kitchen.

Why I Love Making This Recipe

I love Strawberry Shortcake Layered Dessert Cake because it looks impressive but feels simple. I don’t need complicated techniques. I don’t need fancy equipment. I just need fresh strawberries, good cream, and a soft homemade cake.

This dessert makes women smile when they bring it to the table. It makes children stare at the layers with wide eyes. It makes husbands sneak a second slice when they think nobody watches.

I love how versatile this Strawberry Shortcake Layered Dessert Cake can be. I serve it at birthdays, summer dinners, Sunday lunches, and even small coffee gatherings with my friends. I can make it elegant with neat layers, or rustic and relaxed with cream slightly spilling over the sides.

Most of all, I love how it brings everyone into the kitchen. Someone slices strawberries. Someone whips cream. Someone tastes the sugar and says, “Just a little more.” And suddenly, we create something together.

Ingredients & Little Kitchen Secrets

For my Strawberry Shortcake Layered Dessert Cake, I always choose simple, fresh ingredients.

For the Sponge Cake:

• 2 ½ cups (300g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• 4 large eggs (room temperature)
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 teaspoons vanilla extract
• 2 ½ teaspoons baking powder
• ½ teaspoon salt

For the Strawberry Filling:

• 4 cups (600g) fresh strawberries, sliced
• ¼ cup (50g) granulated sugar
• 1 tablespoon fresh lemon juice

For the Whipped Cream:

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

Optional Garnish:

• Extra strawberries
• Fresh mint leaves

My Little Kitchen Secrets

1. I always use room temperature eggs. They blend better and create a lighter cake.
2. I macerate the strawberries with sugar and lemon juice at least 30 minutes before assembling. They release their juices and become soft and sweet.
3. I chill the bowl and beaters before whipping cream. Cold tools make perfect, fluffy peaks.
4. I never overmix the batter. I stir just until everything combines. Overmixing makes the cake dense.

How I Make It, Step by Step

Step 1: Prepare the Strawberries

I slice the strawberries and place them in a bowl. I sprinkle sugar and drizzle lemon juice over them. I gently mix everything and let them sit. I watch the red juices slowly form at the bottom. That juice becomes liquid gold for soaking the cake layers.

Step 2: Make the Sponge Cake

1. I preheat my oven to 180°C (350°F).
2. I grease and line two 8-inch round cake pans.
3. In a large bowl, I whisk flour, baking powder, and salt.
4. In another bowl, I beat eggs and sugar until pale and fluffy.
5. I add oil, milk, and vanilla extract and mix gently.
6. I slowly fold in the dry ingredients.
7. I divide the batter evenly between the pans.
8. I bake for 25–30 minutes until a toothpick comes out clean.
9. I let the cakes cool completely.

The smell that fills my kitchen makes me close my eyes. Sweet vanilla and warm cake — it feels like home.

Step 3: Whip the Cream

I pour cold heavy cream into a chilled bowl. I add powdered sugar and vanilla. I beat until soft peaks form. I stop as soon as the cream holds its shape. I never overwhip — I want it smooth and silky.

Step 4: Assemble the Strawberry Shortcake Layered Dessert Cake

1. I place the first cake layer on a serving plate.
2. I spoon some strawberry juice over the top.
3. I spread a generous layer of whipped cream.
4. I add a thick layer of strawberries.
5. I place the second cake layer on top.
6. I repeat with more juice, cream, and strawberries.
7. I cover the top and sides lightly with whipped cream.
8. I decorate with fresh strawberries.

I step back and smile. The layers look beautiful and inviting.

I refrigerate the Strawberry Shortcake Layered Dessert Cake for at least one hour before serving. The flavors settle and blend together perfectly.

How I Serve It at Home

I slice the Strawberry Shortcake Layered Dessert Cake with a long sharp knife. I wipe the blade between cuts to keep the layers clean.

I serve each slice on small white plates. I drizzle a little extra strawberry juice around the plate. Sometimes I add a small mint leaf for freshness.

We enjoy it in the afternoon with Greek coffee or cold lemonade. During summer evenings, we eat it outside under the soft golden sky.

Every bite feels light, creamy, fruity, and soft. The strawberries burst with sweetness. The cream melts gently. The cake stays tender and moist.

And in those moments, nobody rushes. We talk. We laugh. We remember.

Storage, Reheating & Make-Ahead Tips

I store Strawberry Shortcake Layered Dessert Cake in the refrigerator, covered loosely with plastic wrap. It stays fresh for up to 3 days.

I never freeze the fully assembled cake because whipped cream changes texture. If I want to prepare ahead, I freeze the cake layers separately and assemble later.

I often bake the sponge one day before serving. I wrap it tightly and keep it at room temperature overnight. The next day, I prepare the strawberries and cream fresh.

I never reheat this cake. I always serve it chilled or slightly cool.

100-Word Short Version

Strawberry Shortcake Layered Dessert Cake combines soft homemade sponge cake, sweet macerated strawberries, and fluffy whipped cream. I bake two light vanilla cake layers, soak them with fresh strawberry juice, and layer them generously with cream and juicy berries. I chill the cake to let the flavors blend beautifully. This dessert feels fresh, light, and perfect for summer gatherings, birthdays, or family dinners. It looks impressive but stays simple to make. With fresh ingredients and a little love, this cake brings joy to every table and creates sweet memories with every slice.

Recipe Card

⏱️ Time
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 2 hours

🛒 Ingredients

• 2 ½ cups (300g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• 4 large eggs
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 teaspoons vanilla extract
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 4 cups (600g) fresh strawberries
• ¼ cup (50g) sugar
• 1 tablespoon lemon juice
• 2 cups (480ml) heavy whipping cream
• ½ cup (60g) powdered sugar
• 1 teaspoon vanilla extract

👩‍🍳 Instructions

1. Preheat oven to 180°C (350°F).
2. Grease and line two 8-inch cake pans.
3. Mix flour, baking powder, and salt.
4. Beat eggs and sugar until fluffy.
5. Add oil, milk, and vanilla.
6. Fold in dry ingredients.
7. Divide batter and bake 25–30 minutes.
8. Cool completely.
9. Mix strawberries with sugar and lemon juice.
10. Whip cream with powdered sugar and vanilla.
11. Assemble layers with juice, cream, and strawberries.
12. Chill 1 hour before serving.

📝 Notes

• Use ripe strawberries for best flavor.
• Chill cream and bowl before whipping.
• Do not overmix batter.
• Assemble a few hours before serving for best texture.

🍽️ Nutrition (approximate per slice)
Calories: 420
Carbohydrates: 52g
Protein: 6g
Fat: 22g
Sugar: 30g
Fiber: 2g
Cholesterol: 95mg

Strawberry Shortcake Layered Dessert Cake

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• Author: INAYA
• Total Time: 2 hours
• Yield: 10 slices 1x
• Diet: Vegetarian

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Description

This Strawberry Shortcake Layered Dessert Cake tastes like pure summer—soft vanilla cake layered with juicy macerated strawberries and fluffy whipped cream. I keep it simple, fresh, and comforting, so you can serve a beautiful dessert without stress. Perfect for birthdays, family gatherings, and warm evenings when you want something light, sweet, and unforgettable.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups (300g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs (room temperature)
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 4 cups (600g) fresh strawberries, hulled and sliced
• 1/4 cup (50g) granulated sugar (for strawberries)
• 1 tablespoon fresh lemon juice
• 2 cups (480ml) heavy whipping cream, very cold
• 1/2 cup (60g) powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)
• Optional: extra strawberries and fresh mint for garnish

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Instructions

1. Preheat the oven to 180°C (350°F). Grease and line two 8-inch (20cm) round cake pans with parchment.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the eggs and 1 1/2 cups sugar until pale, fluffy, and doubled in volume (about 3–4 minutes).
4. Pour in the milk, oil, and 2 teaspoons vanilla extract. Mix just until smooth.
5. Add the dry ingredients to the wet ingredients and fold gently until no dry streaks remain. Do not overmix.
6. Divide the batter evenly between the pans and smooth the tops.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool cakes in the pans for 10 minutes, then turn out onto a rack and cool completely.
9. While the cakes cool, combine sliced strawberries with 1/4 cup sugar and lemon juice. Let sit 30 minutes to release juices.
10. For the whipped cream, whip cold heavy cream with powdered sugar and 1 teaspoon vanilla until soft-to-medium peaks form.
11. Assemble: Place one cake layer on a serving plate. Spoon 2–3 tablespoons strawberry juice over the top to moisten.
12. Spread a thick layer of whipped cream over the cake, then top with a generous layer of strawberries.
13. Add the second cake layer and repeat with strawberry juice, whipped cream, and strawberries.
14. Lightly coat the sides with extra whipped cream if desired. Garnish with strawberries and mint.
15. Chill for at least 1 hour before slicing for the cleanest layers and best flavor.

Notes

Use ripe, fragrant strawberries for the best flavor. Chill your bowl and beaters before whipping the cream for stable, fluffy peaks. If you want extra stability on a hot day, fold 2–3 tablespoons of mascarpone into the whipped cream. Make-ahead tip: bake the cake layers 1 day early, wrap well, and assemble the next day. Store the assembled cake covered in the fridge for up to 3 days. Do not freeze the assembled cake—freeze cake layers only.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American-inspired

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 30g
• Sodium: 220mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 95mg

Conclusion

When I make Strawberry Shortcake Layered Dessert Cake, I do more than bake a dessert. I create a moment. I create comfort. I create something that invites people to sit down and stay a little longer.

This cake reminds me that simple ingredients can create beautiful things. Fresh strawberries, soft cake, and sweet cream — they do not need anything complicated. They only need care.

I hope you make this Strawberry Shortcake Layered Dessert Cake in your own kitchen. I hope you let your children lick the spoon. I hope your kitchen gets a little messy. I hope you laugh while assembling it.

And most of all, I hope you share it with someone you love.

Because that is what cooking truly means to me.

With love from Crete,
INAYA 💛