Layered Strawberry Shortcake Cake is a sweet and delightful treat that brings together fluffy cake layers, fresh strawberries, and light whipped cream. It’s like the classic strawberry shortcake you love but turned into a beautiful, tall cake that looks just as good as it tastes. Each bite is soft, fruity, and creamy, making it a perfect dessert for any occasion.
I love making this cake because it’s simple but feels special – the kind of dessert that makes everyone smile. What I enjoy most is layering the juicy strawberries right between the soft cake and whipped cream, so every slice feels fresh and not too sweet. Sometimes I even like to add a little extra vanilla to the whipped cream to give it a gentle twist.
My favorite moment is serving this cake at a summer gathering or a birthday party. It’s always a crowd-pleaser, and people find it easy to dig into without feeling too heavy. If you’re like me, you might find yourself sneaking a slice or two when no one’s looking because it’s just that good!
Key Ingredients & Substitutions
Flour and Baking Powder: Use all-purpose flour for a soft cake. If you prefer gluten-free, swap with a 1:1 gluten-free flour blend. Baking powder helps the cake rise, so don’t skip or replace it with baking soda alone.
Butter and Sugar: Butter adds richness, so softened butter works best. You can try margarine if needed, but flavor might differ. Granulated sugar sweetens the cake and helps with structure.
Eggs and Milk: Eggs add moisture and bind the batter. For dairy-free, substitute milk with almond or oat milk and use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Strawberries and Jam: Fresh strawberries are key for that juicy burst. If unavailable, frozen berries thawed well can work. Strawberry jam adds extra flavor—any berry jam you like can be swapped in.
Whipping Cream & Sugar: Heavy cream whipped to soft peaks creates the light frosting. For a lighter or vegan option, use coconut cream or store-bought non-dairy whipped topping.
How Do You Make Fluffy Cake Layers Without Drying Them Out?
To get soft, airy cake layers, follow these tips:
- Butter and Sugar: Beat the butter and sugar well until the mixture is creamy and light—this whips air into the batter for fluffiness.
- Alternating Flour and Milk: Add dry and wet ingredients in turns, starting and ending with the dry. Mix until just combined to avoid a dense cake.
- Avoid Overbaking: Check the cake around 25 minutes. Insert a toothpick; it should come out clean or with a few crumbs but no wet batter.
- Cooling: Let the cake cool in the pan briefly before moving to a rack so it keeps its moisture and doesn’t stick.
These simple steps help keep the cake moist and tender, giving that classic strawberry shortcake feel.
Equipment You’ll Need
- Two 8-inch round cake pans – I like these because they bake evenly and are just the right size for layers.
- Mixing bowls – perfect for combining ingredients and whipping cream without extra dishes.
- Electric hand or stand mixer – makes whipping the cream and beating the batter much easier and faster.
- Rubber spatula – helps fold ingredients gently and scrape batter out of bowls.
- Cooling racks – prevent the cakes from becoming soggy and help them cool evenly.
- Cake leveler or serrated knife – helps to level the domed tops for flat, even layers.
- Serving plate or cake stand – makes presentation prettier and easier to serve from.
Flavor Variations & Add-Ins
- Protein Boost: Add a layer of whipped mascarpone or cream cheese mixed with sugar for extra richness.
- Cheese Topping: Decorate the top with crumbled shortbread cookies or graham crackers for crunch.
- Fruit Variations: Use raspberries or blueberries instead of strawberries, or combine mixed berries for a colorful effect.
- Spice It Up: Mix a pinch of cinnamon or lemon zest into the whipped cream for a different flavor twist.
Layered Strawberry Shortcake Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cup granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Filling and Topping:
- 3 cups fresh strawberries, hulled and sliced (plus whole strawberries for garnish)
- ½ cup strawberry jam or preserves
- 2 cups heavy whipping cream, chilled
- ¼ cup powdered sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
This cake takes about 20 minutes to prep, 25-30 minutes for baking, plus about 1 hour to chill before serving. Cooling the cake layers completely and chilling the assembled cake helps give the best texture and flavor.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy – this gives your cake a nice texture. Add the eggs one by one, making sure each is well combined. Mix in the vanilla extract. Now, add the flour mixture and milk alternately, starting and ending with the flour, mixing just until everything comes together nicely.
2. Bake the Cake Layers:
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
3. Make the Whipped Cream:
While the cake cools, beat the chilled heavy whipping cream in a large bowl until soft peaks form. Add the powdered sugar and vanilla extract, then continue beating until you reach stiff peaks. Be cautious not to overbeat or the cream will turn grainy.
4. Prepare the Strawberry Filling:
In a bowl, gently toss the sliced strawberries with the strawberry jam. This mix will add juicy sweetness to your cake layers.
5. Assemble Your Cake:
If the tops of the cakes are a bit domed, level them with a serrated knife for easier stacking. Place one cake layer on your serving plate and spread half of the whipped cream evenly over it. Then, spoon half of the strawberry and jam mixture on top. Add the second cake layer and repeat the layers—whipped cream, then strawberry filling. Finally, cover the entire cake with the remaining whipped cream. To finish, decorate with whole strawberries and some pretty whipped cream swirls or rosettes around the edges.
6. Chill and Serve:
Let the cake chill in the fridge for at least 1 hour. This resting time helps everything set and blend beautifully. Serve chilled and enjoy the fresh, creamy, and fruity flavors with each bite!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before mixing with the jam to avoid a watery filling.
How Should I Store Leftover Cake?
Store leftovers covered in the refrigerator for up to 3 days. To keep the whipped cream fresh, avoid leaving the cake out at room temperature for long periods.
Can I Make This Cake Ahead of Time?
Absolutely! Assemble the cake a few hours ahead or even the night before. Just keep it refrigerated and add fresh strawberry garnish right before serving.
What Can I Substitute for Heavy Whipping Cream?
You can use coconut cream or a store-bought non-dairy whipped topping if you want a dairy-free option. Just make sure it whips well and holds its shape.
