The perfect combination of soft and tender homemade vanilla cake layers, fluffy barely-sweetened whipped cream, and juicy fresh strawberries make up this stunning strawberry shortcake layer cake.

strawberry shortcake layer cake on cake stand

Strawberry shortcake has always been one of my most favorite summertime desserts. Nothing quite says summer like a paper bowl filled with yellow cake, whipped cream, and sliced strawberries. Enjoyed in someone’s backyard among family and friends, preferably.

This strawberry shortcake layer cake variation is extra special and impressively beautiful, with only a little extra effort. It’s the classic combination of flavors that we all know and love, but in a slightly elevated cake that’s perfect for any kind of summertime gathering or celebration.

Table of Contents

closeup of strawberry shortcake cake slice on a plate

3 parts to this strawberry shortcake cake

Buttery vanilla cake layers— I borrowed my yellow cake recipe here and have zero regrets! It’s the perfect sturdy base for this dessert, with rich buttery vanilla flavor and a very soft and tender texture.

Sweetened vanilla whipped cream— The best strawberry shortcake requires homemade whipped cream, no exceptions! I actually have an entire post dedicated to how to make perfectly whipped cream, but the key is to whip it to medium peaks so it’s still very soft. Add a small amount of sugar for a very subtle sweetness, and pure vanilla extract or vanilla bean paste.

Fresh strawberries— Use peak, in-season strawberries if you can! We’re going to “macerate them”, which just means to let them sit with sugar until they release their natural juices and soften a bit. It actually makes a huge difference compared to using just sliced strawberries.

ingredients for strawberry shortcake layer cake

How to assemble, step-by-step

baked yellow cake layers in baking pans
Step 1: Prepare cake layers and cool. Use 9-inch cake pans for the perfect ratio of cake, whipped cream, and strawberries in every bite.
macerated sliced strawberries in a bowl
Step 2: Macerate strawberries. Thinly slice the berries and toss with sugar and vanilla. Let them sit while you prep everything else so they get nice and juicy.
whipped cream for strawberry shortcake
Step 3: Make whipped cream. Use a mixer on medium-high speed until peaks form, but it’s still quite soft. While the cream whips, add sugar and vanilla.
layer of cake, whipped cream and strawberries while assembling cake
Step 4: Assemble cake. Top one cake layer with half of the whipped cream and berries. Repeat and add a few whole strawberries to the top of the cake for extra visual appeal. Then, serve immediately!
layered strawberry shortcake cake

Make it ahead of time

This cake is best served right away while everything is fresh. However, you can bake the cake layers several days in advance (or even longer if frozen), and store prepared whipped cream and strawberries in the fridge up to 1-2 hours ahead of time. 

As the cake sits, the strawberries get a little mushy and lose their freshness. That being said, leftovers can be stored in the fridge, and the cake will still be delicious even if it no longer looks as lovely.

baking tip:How to bake flat cake layers

Here’s how to bake flat, even cake layers. No more trimming and leveling, and no fancy tools needed!
  1. Measure your cake batter and make sure all of your pans have the same amount. You can use a spring-loaded scoop to scoop even portions into each, or a digital kitchen scale (my preferred method, easier and more accurate!).
  2. Bake the cakes at a lower temperature for longer. Baking at a lower temperature slows the spring in the leavening, which prevents a dome from forming on your cake. Reduce oven temp to 325 and increase baking time by approximately one-half.
For more details, see my full photo tutorial on how to bake flat cake layers.
More Baking Tips »

Recipe variations

  • Use a store-bought shortcut for one (or more) component. For the most impressive cake, I recommend following the recipe as written, but sometimes you need something easier! Start with store-bought angel food cake, pound cake, or yellow cake. Cut in half if possible, and layer as shown here. Or use store-bought whipped topping (like Cool Whip) or canned whipped cream.
  • Replace the some or all of the strawberries with another fruit. Almost any summer fruit would work here, but peaches, nectarines or halved cherries are especially great since they’ll get nice and juicy with the addition of sugar like the strawberries do.

More ways to make strawberry shortcake

strawberry shortcake layer cake on cake stand
3 from 2 reviews

Strawberry Shortcake Layer Cake

Servings: 16 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Assembly Time: 30 minutes
Total Time: 1 hour 30 minutes
The perfect combination of soft and tender homemade vanilla cake layers, fluffy barely-sweetened whipped cream, and juicy fresh strawberries make up this stunning strawberry shortcake layer cake.
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Ingredients
 

For the vanilla cake:

  • 3 cups (375 grams) cake flour
  • 2 cups (400 grams) granulated sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup (170 grams) salted butter , softened to room temperature
  • ¼ cup (56 grams) vegetable oil (or other neutral-flavored oil)
  • 1 ¼ cups (300 grams) buttermilk , at room temperature, divided
  • 2 large whole eggs , at room temperature
  • 4 large egg yolks , at room temperature
  • 2 teaspoons pure vanilla extract

For the strawberries:

  • 1 lb (455 grams) fresh strawberries
  • 2-4 tablespoons granulated sugar , depending on berry sweetness
  • ½ teaspoon vanilla extract

For the whipped cream:

  • 2 cups (455 grams) cold heavy cream
  • ¼ cup (50 grams) granulated sugar
  • 2 teaspoons vanilla extract or vanilla bean paste
  • Additional strawberries , for decoration

Equipment

teal kitchen mixer
Electric mixer
two round cake pans
8-inch cake pans
offset spatula
Offset spatula
nonstick baking spray
Non-stick baking spray

Instructions
 

To make the cake:

  • Preheat oven to 350°F. Grease two 8 or 9-inch cake pans with nonstick baking spray or butter and flour, and line with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, sugar, baking powder, salt and baking soda. Add the butter, vegetable oil, and 1 cup of the buttermilk. Mix on low speed until moistened, then increase the speed to medium high and beat until light and creamy, about 4 minutes total. Stop and scrape the bowl down at least once.
  • Whisk together the eggs, egg yolks, remaining ¼ cup of the buttermilk, and the vanilla extract in a bowl or liquid measuring cup.
  • Add the egg mixture to the mixer in 3 additions, mixing only until incorporated and scraping the bowl down between each addition.
  • Divide the batter between the prepared pans, about 1lb 8 oz/680 grams of batter in each pan. Bake for 32-35 minutes, or until tops are golden and slightly domed. When gently pressed with a finger, the tops of the cake should bounce back. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

To prepare the strawberries:

  • Thinly slice strawberries and toss with sugar and vanilla extract in a bowl. Let sit for 20 minutes until they release their natural juices and soften slightly.

To make the whipped cream:

  • With an electric mixer, beat the whipping cream, sugar and vanilla extract to medium peaks on medium-high speed. This will take several minutes. Watch carefully so mixture doesn't overwhip, you want the whipped cream to still be plenty soft.

To assemble the cake:

  • If cake layers have a dome, carefully slice off with a serrated knife so tops are flat. Place one layer on a plate or cake stand and cover with half of the whipped cream. Spoon half of the strawberries over the cream, making sure to get some of the juices from the bottom of the bowl.
  • Place second cake layer on top and cover with remaining berries and whipped cream. If desired, add a few whole strawberries on top for decoration.
  • This cake will look it's best right after assembly and should be served right away. Store any leftovers in the fridge.

Notes

  • How to make ahead:
    • Prep cake layers in advance and store wrapped in plastic wrap in the fridge for up to 2 days and in the freezer (double wrapped) for up to 3 months. Thaw frozen cakes in the fridge overnight still in their plastic wrap before using. See my tutorial on how to store cake layers for more detailed info.
    • Prep the strawberries use within 2 hours. For best results, make whipped cream and assemble the cake right before serving.
Calories: 422kcal, Carbohydrates: 51g, Protein: 6g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 128mg, Sodium: 270mg, Potassium: 200mg, Fiber: 1g, Sugar: 33g, Vitamin A: 833IU, Vitamin C: 17mg, Calcium: 88mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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