Layered Strawberry Shortcake Cake is a fun twist on a classic treat, with fluffy cake layers stacked high and filled with fresh strawberries and whipped cream. The sweet strawberries and light cream create a fresh, bright flavor that feels like a sunny day on a plate. The layers add a special touch that makes every bite exciting and full of fruity goodness.
I love making this cake for summer get-togethers because it’s light enough to enjoy even on warm days, but still feels like a special dessert. One of my favorite things is slicing into the layers and seeing the red and white pop out—you just know something tasty is coming your way. Plus, it’s super easy to customize; I sometimes add a little lemon zest to the cream or toss in extra berries on top for a pretty finish.
When I serve this cake, I like to bring out a big pitcher of lemonade or some cold sparkling water with a splash of fruit juice. It’s the kind of dessert that makes people smile and chat a little longer, slowing down to enjoy those sweet, soft bites. This strawberry shortcake cake never fails to be a crowd-pleaser, and I’m always happy to have a slice waiting for me after a good meal.
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect here for a light, tender cake. If you want a gluten-free version, try a gluten-free baking blend that measures cup-for-cup.
Butter & Sugar: Unsalted butter gives a clean, creamy taste. If you prefer, you can swap half for oil for a moister cake, but the texture will be a bit different. Granulated sugar sweetens and helps the cake rise.
Strawberries: Fresh, ripe berries make the biggest difference in flavor. If out of season, frozen strawberries can work—just thaw and drain well. Macerating them with sugar brings out their natural juices and sweetness.
Heavy Cream: Whipping cream creates the airy whipped topping. For a lighter option, use half-and-half whipped until soft peaks form, but it won’t be as stable. Vegan options like coconut cream can also be whipped but with a slightly different taste.
How Do I Get Soft, Even Cake Layers Every Time?
Baking nice flat cake layers can be tricky but makes stacking easier and looks great. Here’s how I do it:
- Make sure all ingredients are at room temperature. This helps them mix well for a smooth batter.
- When mixing, don’t overbeat once you add the flour to avoid a dense cake.
- Divide batter evenly between pans using a kitchen scale or measuring cups.
- Use parchment paper circles at the bottom of pans for easy release and even baking.
- After baking, cool cakes in pans for 10 minutes, then turn them out onto racks immediately to cool completely.
- If the tops are domed, trim them flat with a serrated knife once cooled.
Following these steps helped me get neat, even layers that stack up beautifully for this shortcake cake.
Equipment You’ll Need
- Three 8-inch round cake pans – I like these because they help me bake even, level layers easily.
- Mixing bowls – for whisking dry ingredients and making whipped cream; I use a large one to save time.
- Electric mixer or stand mixer – it makes whipping the butter, sugar, and cream faster and easier.
- Measuring cups and spoons – to get the perfect ratios without guesswork.
- Cooling racks – essential for cooling the cake layers evenly and quickly.
- Parchment paper circles – keeps the cakes from sticking and helps with neat trimming.
Flavor Variations & Add-Ins
- Use blueberries or raspberries instead of strawberries for different berry flavors or mix them together for variety.
- Add a splash of lemon zest or extract in the whipped cream for a fresh, citrusy twist.
- Mix chopped nuts like almonds or pecans into the whipped cream or sprinkle on top for crunch.
- Swirl in a layer of lemon curd or jam between the strawberries and cream to add extra sweetness and texture.
How to Make Layered Strawberry Shortcake Cake?
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar (for strawberries)
For the Whipped Cream:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
For Garnish:
- Whole strawberries
Time Needed
This cake will take about 20 minutes to prep, 25-30 minutes to bake, and at least 1 hour to chill for the best flavors and texture. So, plan for around 2 hours from start to finish, including cooling and assembling.
Step-by-Step Instructions:
1. Make the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, use a mixer to cream the softened butter and granulated sugar until fluffy, about 3-4 minutes. Beat in the eggs one at a time, then add the vanilla extract. Add the dry ingredients and milk alternately, starting and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly among the pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let them cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Prepare the Strawberries and Whip the Cream:
While the cakes cool, toss the sliced strawberries with 3 tablespoons sugar in a bowl and let them sit for 20-30 minutes to bring out their sweetness. For the whipped cream, chill a mixing bowl and whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
3. Assemble the Cake:
If needed, level the tops of your cake layers for even stacking. Place one cake layer on your serving plate. Spread a generous layer of whipped cream over it, then top with half of the macerated strawberries. Repeat with the second cake layer. Add the third layer, then cover the whole cake with whipped cream, smoothing or piping it for decoration. Garnish the top with whole strawberries for a beautiful finish. Chill the cake for at least one hour before serving to let the flavors set.
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before adding to the cake. This will help prevent the whipped cream from becoming too watery.
How Should I Store Leftover Cake?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the cake chilled to maintain the whipped cream’s texture and freshness.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers and store them wrapped tightly in the freezer for up to a week. Assemble the cake the day you plan to serve for the best flavor and texture.
What Can I Use Instead of Heavy Cream for Whipped Topping?
If you don’t have heavy cream, coconut cream is a great dairy-free alternative that whips well. Note that it will add a subtle coconut flavor to the cake.