Moist Strawberry Shortcake Cake with Whipped Cream Frosting

If you’re a fan of fresh summer berries, fluffy cake layers, and cloud-like whipped cream, then this Moist Strawberry Shortcake Cake with Whipped Cream Frosting is your ultimate dessert dream come true. This isn’t just any ordinary shortcake—it’s an elevated, ultra-moist layered masterpiece that brings together the nostalgic charm of traditional strawberry shortcake with the elegance of a celebratory layer cake. Perfect for birthdays, Mother’s Day, picnics, or simply when the season’s strawberries are at their peak, this dessert delivers bursts of juicy sweetness in every bite.

The History of Strawberry Shortcake

Strawberry shortcake has deep roots in American culinary tradition, though its origins trace back even further to 16th-century England, where “short” referred to the crumbly texture achieved by adding fat like butter to dough. Early versions were more akin to biscuits served with strawberries and cream. By the 1800s, Americans had adopted and adapted the recipe, incorporating fresh summer strawberries and sweetened cream into what we now recognize as classic shortcake.

The evolution continued into the 20th century when sponge cakes and pound cakes began replacing biscuits in many recipes, especially in the South. This shift gave rise to the modern layered strawberry shortcake cake—a hybrid dessert that blends the flaky richness of traditional shortbread with the airy softness of cake. Our version takes inspiration from both worlds: it’s a tender, buttery vanilla cake infused with pureed strawberries, layered generously with macerated berries and freshly whipped cream frosting—creating a luxurious yet homestyle treat that feels both timeless and indulgent.

Ingredients Breakdown

The magic of this Moist Strawberry Shortcake Cake lies in the careful balance of ingredients that contribute to its tenderness, flavor, and stability. Here’s a detailed breakdown:

All-Purpose Flour: Provides structure while keeping the cake light. For extra softness, some bakers prefer cake flour, but all-purpose works perfectly here with proper mixing technique.
Baking Powder & Baking Soda: A dual leavening system ensures maximum rise and fluffiness. The acid from buttermilk activates the baking soda, while baking powder gives additional lift.
Salt: Enhances overall flavor and balances sweetness.
Unsalted Butter (room temperature): Adds richness and contributes to a fine crumb. Using room-temperature butter ensures even creaming with sugar for a smooth batter.
Granulated Sugar: Sweetens the cake and helps aerate the batter during creaming, contributing to volume and moisture retention.
Large Eggs (room temperature): Bind the ingredients together and add structure and moisture. Room-temperature eggs blend more smoothly into the batter.
Pure Vanilla Extract: Deepens flavor and complements the natural sweetness of strawberries.
Buttermilk: The star of moisture! Its acidity tenderizes gluten and reacts with leaveners for a soft, springy texture. If unavailable, substitute with milk mixed with vinegar or lemon juice.
Fresh Strawberries (pureed): Not only do they infuse the cake with vibrant color and fruity aroma, but they also naturally enhance moisture without making the batter soggy.
Fresh Strawberries (sliced): Used for maceration and layering—essential for that juicy, jammy center between cake layers.
Granulated Sugar (for macerating): Draws out the strawberries’ natural juices, creating a syrupy compote that soaks into the cake slightly, boosting flavor and dampness.
Heavy Whipping Cream: The base of the whipped cream frosting. High fat content (at least 36%) ensures stiff peaks and stability.
Powdered Sugar: Sweetens and stabilizes the whipped cream slightly, helping it hold up better between layers.
Vanilla Extract (in frosting): Reinforces the warm vanilla notes throughout the entire dessert.

Step-by-Step Recipe

Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper for foolproof release.
Macerate the Strawberries: Hull and slice 2 cups of strawberries. Toss them with 1/4 cup granulated sugar in a bowl. Let sit at room temperature for 30–60 minutes, stirring occasionally, until juicy and syrupy.
Puree Strawberries for Cake: In a blender or food processor, purée 1 cup of fresh strawberries until smooth. Strain through a fine-mesh sieve to remove seeds if desired (optional, but results in a smoother cake).
Whisk Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
Cream Butter & Sugar: In a large mixing bowl, beat 1 cup (2 sticks) softened unsalted butter with 1 1/2 cups granulated sugar on medium-high speed until pale, fluffy, and creamy—about 3–4 minutes.
Add Eggs & Vanilla: Add 3 large room-temperature eggs one at a time, beating well after each addition. Mix in 2 teaspoons pure vanilla extract.
Alternate Wet & Dry Ingredients: With mixer on low, add one-third of the dry ingredients, followed by half of 1 cup buttermilk. Continue alternating: dry mix, buttermilk, dry mix. Mix just until combined—do not overmix.
Incorporate Strawberry Puree: Gently fold in the 1 cup strawberry puree using a spatula until evenly distributed. The batter will be slightly pink and silky.
Divide & Bake: Divide the batter evenly between prepared pans. Smooth tops with a spatula. Bake for 25–32 minutes (8-inch pans may take longer), until a toothpick inserted in the center comes out clean.
Cool Completely: Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Remove parchment and allow to cool completely before frosting—this is crucial to prevent melting the whipped cream.
Make Whipped Cream Frosting: In a chilled bowl, beat 3 cups cold heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract on medium-high speed until stiff peaks form. Do not overbeat.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top. Spoon a portion of the macerated strawberries (including syrup) over the cream, pressing gently. Top with second cake layer. Cover the entire cake with remaining whipped cream, smoothing sides and top. Decorate with whole or halved strawberries around the border and on top.
Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to set the layers and chill the flavors. Serve cold for best texture.

Tips for Success

Use Fresh, Ripe Strawberries: Overripe or underripe berries won’t deliver the right balance of sweetness and acidity. Choose bright red, fragrant strawberries for optimal flavor.
Room-Temperature Ingredients: Cold eggs or butter can cause the batter to curdle or result in a dense cake. Take all refrigerated items out 1–2 hours ahead.
Don’t Overmix the Batter: Once you add the flour, mix only until incorporated. Overmixing develops gluten, leading to a tough cake.
Strain the Puree (Optional): Removing seeds gives a smoother texture, which is especially noticeable in delicate cakes.
Chill Bowls & Tools for Whipped Cream: Place mixing bowl and beaters in the freezer for 10–15 minutes before whipping cream. Cold tools help achieve faster, stiffer peaks.
Stabilize Whipped Cream (Optional): For longer-lasting frosting, especially in warm weather, add 1 tablespoon cornstarch or 1/2 teaspoon gelatin dissolved in water to the cream before whipping.
Assemble Just Before Serving (Ideal): While the cake can be assembled a few hours ahead, whipped cream begins to weep over time. For best presentation, assemble no more than 4–6 hours before serving.
Freezing Tip: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge before assembling.

Variations and Customizations

This recipe is wonderfully adaptable to different tastes, seasons, and dietary needs:

Lemon-Infused Version: Add 1 tablespoon lemon zest and 1–2 teaspoons lemon juice to the cake batter for a bright, citrusy twist that enhances the strawberry flavor.
Berry Medley Cake: Substitute or combine strawberries with raspberries, blueberries, or blackberries for a colorful, multi-berry shortcake effect.
Gluten-Free Option: Replace all-purpose flour with a high-quality gluten-free flour blend (with xanthan gum included). Ensure other ingredients are certified gluten-free.
Dairy-Free Adaptation: Use plant-based butter and coconut cream (chilled overnight) instead of butter and whipped cream. Note: Coconut cream will impart a slight coconut flavor.
Vegan Alternative: Combine gluten-free flour, flax eggs, almond milk, coconut oil, and aquafaba-based meringue whipped cream for a fully vegan version.
Mini Individual Cakes: Bake the batter in mason jars, ramekins, or cupcake tins for personal-sized desserts—perfect for parties or gifting.
Alcohol-Enhanced: Brush cooled cake layers with a simple syrup infused with Grand Marnier, Chambord, or strawberry liqueur for an adult twist.
Layered Trifle Style: Cube the cake and layer it in a glass dish with strawberries and whipped cream for an elegant trifle presentation.

Health Considerations and Nutritional Value

While undeniably delicious, this Moist Strawberry Shortcake Cake is a dessert meant for occasional enjoyment. Here’s a nutritional overview per serving (based on 12 servings):

Calories: Approximately 380–420 kcal
Fat: 20–24g (mostly from butter and cream)
Saturated Fat: 12–15g
Carbohydrates: 45–50g
Sugars: 30–35g (includes natural fruit sugars and added sugars)
Protein: 5–6g
Fiber: 1–2g (from strawberries and flour)
Vitamin C: High—thanks to fresh strawberries (up to 100% DV per serving)
Calcium & Vitamin D: Moderate amounts from dairy ingredients

Health Notes:

Strawberries are rich in antioxidants, vitamin C, and anti-inflammatory compounds.
The absence of artificial colors, preservatives, or hydrogenated fats makes this a cleaner homemade option compared to store-bought versions.
To reduce sugar, consider decreasing the amount in the cake by 1/4 cup and using less in maceration. Natural non-nutritive sweeteners like monk fruit or erythritol blends can be experimented with, though results may vary in texture.
For heart-health-conscious eaters, moderation is key due to saturated fat content from butter and cream.
Those managing blood sugar should enjoy smaller portions and pair with protein (like Greek yogurt) to slow glucose absorption.

Ingredients

For the Cake:

2 1/2 cups (300g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks / 226g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, room temperature
1 cup (about 5 oz / 150g) fresh strawberries, pureed and strained

For Macerated Strawberries:

2 cups (about 10 oz / 300g) fresh strawberries, hulled and sliced
1/4 cup (50g) granulated sugar

For Whipped Cream Frosting:

3 cups (720ml) cold heavy whipping cream (preferably 36% fat or higher)
1/2 cup (60g) powdered sugar
1 teaspoon pure vanilla extract

For Decoration (optional):

Additional fresh strawberries, halved or sliced
Mint leaves

Directions

Macerate Strawberries: In a medium bowl, combine sliced strawberries and 1/4 cup granulated sugar. Stir gently and let sit for 30–60 minutes at room temperature, stirring occasionally to dissolve sugar and release juices.
Prepare Cake Pans: Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans with butter or non-stick spray. Line bottoms with parchment paper and lightly flour the sides.
Puree Strawberries: Blend 1 cup strawberries into a smooth puree. Strain through a fine-mesh sieve to remove seeds if desired. Set aside.
Combine Dry Ingredients: In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk to blend evenly.
Cream Butter & Sugar: In a stand mixer fitted with paddle attachment (or large bowl with hand mixer), beat softened butter and granulated sugar on medium-high speed for 3–4 minutes until light, fluffy, and pale yellow.
Add Eggs & Vanilla: Add eggs one at a time, mixing well after each. Scrape down bowl as needed. Mix in vanilla extract.
Alternate Dry & Wet Ingredients: Reduce mixer speed to low. Add one-third of dry ingredients, mix briefly. Add half of buttermilk, mix. Repeat: another third dry, remaining buttermilk, final dry. Mix only until just combined.
Fold in Strawberry Puree: Using a rubber spatula, gently fold in the strawberry puree until uniformly pink and no streaks remain.
Divide Batter & Bake: Pour batter evenly into prepared pans. Smooth tops with offset spatula. Bake 25–32 minutes (start checking at 25), until golden and toothpick inserted in center comes out clean.
Cool Cakes: Cool in pans for 10 minutes. Run knife around edges, invert onto wire racks, peel off parchment, and cool completely (about 1.5–2 hours).
Make Whipped Cream: Chill bowl and beaters in freezer for 10 minutes. Add heavy cream, powdered sugar, and vanilla. Whip on medium-high until soft then stiff peaks form. Do not over-whip. Keep refrigerated until use.
Assemble Cake: Place one cake layer on a serving plate. Spread about 1 cup whipped cream over top. Spoon 1/2 of macerated strawberries (with syrup) over cream. Repeat with second layer: whipped cream, remaining strawberries. Top with final cake layer.
Frost Entire Cake: Use remaining whipped cream to frost top and sides. Pipe swirls or rosettes if desired. Garnish with fresh strawberry halves and mint leaves.
Chill & Serve: Refrigerate cake for at least 1 hour before slicing. Use a sharp knife dipped in hot water for clean cuts. Store leftovers covered in fridge for up to 2 days (best within 24 hours for optimal texture).

FAQ

Can I make this cake ahead of time?
Yes, bake and cool the cake layers up to 2 days in advance. Wrap tightly in plastic and store at room temperature. Assemble the cake no more than 4–6 hours before serving for best whipped cream consistency.

Why did my whipped cream deflate?
Overbeating, warm ingredients, or humidity can cause whipped cream to collapse. Always use cold cream, chilled tools, and stop whipping once stiff peaks form. Adding powdered sugar helps stabilize it slightly.

Can I use frozen strawberries?
Not recommended for puree or maceration. Frozen strawberries release too much water and become mushy, compromising texture. Use only fresh, ripe berries for best results.

How do I transport this cake?
Keep it refrigerated until ready to go. Use a cake carrier with a dome lid. Place toothpicks around the edge and drape plastic wrap loosely over them to avoid touching the frosting. Transport in a cooler if traveling long distances.

Is this cake suitable for freezing?
The unfrosted layers freeze well for up to 2 months. However, once assembled with whipped cream and strawberries, freezing will alter texture significantly—cream becomes grainy and strawberries soggy upon thawing.

Can I use store-bought whipped topping?
You can, but it lacks the richness and freshness of real whipped cream. For authenticity and superior taste, homemade is strongly recommended.

What if I don’t have buttermilk?
Make a substitute: Add 1 tablespoon white vinegar or lemon juice to 1 cup milk. Let sit 5–10 minutes until slightly curdled. Use as directed.

Can I make cupcakes instead?
Absolutely! Fill lined muffin tins 2/3 full. Bake at 350°F for 18–22 minutes. Cool completely, then pipe with whipped cream and top with a strawberry.

Summary

This Moist Strawberry Shortcake Cake with Whipped Cream Frosting is a luscious celebration of summer’s finest fruit, combining tender vanilla-strawberry layers with juicy macerated berries and ethereally light whipped cream. A show-stopping dessert that’s as delightful to look at as it is to devour—one heavenly bite at a time.