This Moist Strawberry Shortcake Cake with Whipped Cream Frosting is the perfect fusion of classic strawberry shortcake flavors and the elegance of a layered cake. With tender vanilla cake layers soaked in fresh strawberry juice, a generous filling of macerated strawberries, and airy whipped cream frosting, this dessert is a celebration of simplicity and freshness. It’s light yet indulgent, rustic yet elegant—making it ideal for spring and summer gatherings, birthdays, picnics, or any occasion that calls for a refreshing, fruit-forward dessert. Unlike dense or overly sweet cakes, this version stays true to the iconic shortcake flavor, putting juicy strawberries and pillowy cream at center stage. The whipped cream frosting adds a cloud-like texture that balances the sweet-tart flavor of the berries and the richness of the cake. This cake is not only crowd-pleasing and versatile, but also visually stunning when layered with vibrant strawberries and fluffy white cream.
The History of Strawberry Shortcake Cake
Strawberry shortcake, in its earliest form, dates back to at least the mid-19th century in the United States. Traditional shortcake was originally a sweet biscuit or scone served with sugared strawberries and fresh cream. The dessert quickly gained popularity as a way to celebrate strawberry season, especially in late spring and early summer. It was often served at picnics, family gatherings, and local festivals. Over time, bakers began to experiment with the concept, transitioning from biscuit-style shortcakes to sponge or layer cakes, resulting in what we now know as strawberry shortcake cake. This modern twist maintains the essence of the original dish—fresh strawberries and whipped cream—but uses soft, moist cake layers instead of biscuits, offering a smoother, more refined texture. The evolution of strawberry shortcake into a layered cake allowed for more visual appeal and greater versatility in flavor and presentation. Today, it stands as a beloved dessert in both homes and bakeries, and it continues to inspire countless variations across cultures and cuisines.
Ingredients Breakdown
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
- 1 tablespoon lemon zest (optional, for brightness)
For the Macerated Strawberries:
- 1½ pounds fresh strawberries, hulled and sliced
- ¼ to ⅓ cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream, chilled
- ½ cup powdered sugar (or to taste)
- 1 teaspoon vanilla extract
- Optional: 8 oz mascarpone or cream cheese, softened, for added stability
Step-by-Step Recipe
1. Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and optional lemon zest. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined—do not overmix. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
2. Macerate the Strawberries:
While the cakes cool, place the sliced strawberries in a bowl with sugar, lemon juice, and vanilla extract. Toss gently to coat, then let sit for at least 30 minutes to release their natural juices. The longer they sit, the juicier they become, which adds delicious moisture to the cake.
3. Make the Whipped Cream Frosting:
In a chilled mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. If you prefer a thicker, more stable frosting, beat in softened mascarpone or cream cheese until fully combined and fluffy. Be careful not to overwhip.
4. Assemble the Cake:
Once the cakes are completely cool, slice each layer in half horizontally to create four thin layers (optional, for more strawberry and cream layering). Place the first layer on a cake plate and spoon a few tablespoons of the strawberry juice over the top to soak the cake slightly. Spread a layer of whipped cream frosting and top with a generous spoonful of macerated strawberries. Repeat the layering process with the remaining cake layers. Finish with a thick layer of whipped cream on top and decorate with whole or sliced strawberries. Chill for at least 30 minutes before serving to allow the flavors to meld and the cake to firm up.
Tips for the Perfect Strawberry Shortcake Cake
Use room-temperature ingredients to ensure your cake batter blends smoothly and bakes evenly. Don’t overmix the batter, as this can result in a dense cake. Allow enough time for your strawberries to macerate, as this step adds natural sweetness and moisture. If your strawberries are out of season or less sweet, adjust the sugar in the maceration to balance the flavor. Whip your cream in a chilled bowl for best results—warm cream will not whip properly. For added stability, use mascarpone or cream cheese in the whipped cream frosting, especially in warmer weather. When slicing your cake layers, use a serrated knife and a gentle sawing motion to avoid tearing the cake. Chill the cake before serving to improve structure and make it easier to slice. Garnish with fresh mint or edible flowers for a decorative touch.
Variations and Customizations
Add layers of strawberry jam or compote for a richer fruit flavor. For a more decadent twist, brush the cake layers with a strawberry syrup or liqueur. Use vanilla bean paste instead of extract for a more intense vanilla flavor. Try substituting part of the strawberries with other berries like raspberries or blueberries for a mixed berry version. Swap in angel food or sponge cake layers for an even lighter texture. Add crushed cookies or graham crackers between layers for a bit of crunch. Use stabilized whipped cream for better hold in outdoor events or warm climates. Make it gluten-free by using your favorite gluten-free flour blend. Pipe rosettes or decorative swirls of whipped cream on top for a bakery-style finish. Make a mini version of this cake using 6-inch pans for intimate gatherings or as individual stacked desserts.
Health Considerations and Nutritional Value
This strawberry shortcake cake is a more natural alternative to heavily frosted or overly sweet commercial cakes. With real fruit and homemade whipped cream, it offers a lighter option in terms of both flavor and calories. One slice typically ranges from 300–450 calories depending on serving size and the amount of cream used. Strawberries add vitamin C, fiber, and antioxidants, while the whipped cream provides calcium and fat. To lighten the recipe, reduce sugar in the strawberries and use a low-fat or sugar-free whipped topping. You can also substitute whole wheat flour for part of the all-purpose flour for added fiber, or use a sugar substitute to cut down on overall sugar content. Vegan versions can be made using plant-based milk, dairy-free whipped cream, and egg replacers. Though still a treat, this dessert is far less processed than store-bought options, especially when made from scratch with whole ingredients.
FAQ
Can I make this cake in advance? Yes! Bake the cake layers and macerate the strawberries a day ahead. Assemble the cake and add the whipped cream on the day of serving for best texture.
How long will it keep? The assembled cake will last up to 3 days in the refrigerator, though the whipped cream may soften over time. Store covered.
Can I freeze this cake? It’s best to freeze just the cake layers. Whipped cream does not freeze well and can separate when thawed.
What if my strawberries aren’t very sweet? Just increase the sugar slightly during maceration or add a drizzle of honey or maple syrup.
Can I use store-bought whipped topping? Yes, though the flavor and texture won’t be as fresh. Look for stabilized options if needed for longer display times.
How do I prevent a soggy cake? Use just enough strawberry juice to moisten the layers, but don’t oversaturate. Adding a layer of frosting underneath the berries also helps.
Can I make it gluten-free? Absolutely—just substitute a 1:1 gluten-free flour blend in the cake batter.
Can I use frozen strawberries? Yes, but thaw them completely and drain excess liquid before macerating.
Moist Strawberry Shortcake Cake with Whipped Cream Frosting
Ingredients
Cake:
- 2½ cups all-purpose flour spooned and leveled
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs at room temperature
- 2 large egg whites at room temperature
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract optional but highly recommended
- ⅔ cup sour cream
- ¾ cup milk preferably whole or 2%, at room temperature
Filling:
- 3 cups fresh strawberries sliced or diced, divided
- 2 tablespoons strawberry jam
- Additional whole strawberries for garnish optional
Frosting:
- 8 ounces cream cheese softened to cool room temperature
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2¼ cups heavy whipping cream very cold, straight from the fridge
Instructions
Cake:
- Preheat your oven to 350°F. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined, then set aside. Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat the sugar, oil, eggs, egg whites, and extracts until well combined. Add the sour cream and continue beating until incorporated. Gradually add half of the flour mixture and beat just until combined. While mixing, slowly pour in the milk, followed by the remaining flour mixture. Be sure to scrape down the sides and bottom of the bowl as needed. Take care not to overmix the batter. Line three 8-inch cake pans with parchment paper and grease them. Evenly divide the batter among the pans, then gently tap the pans on the countertop a few times to release any air bubbles. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking if necessary to ensure even browning. Remove from the oven and place the pans on a rack to cool completely.
Filling:
- Combine the sliced or diced strawberries with the strawberry jam and set aside. These will be used for both the filling and the topping. Note: For the filling, use about 2½ cups of sliced strawberries, and for the top of the cake, dice about ½ cup of strawberries. You’ll need approximately 3 cups total.
Frosting:
- In a large mixing bowl, place the cream cheese, powdered sugar, and vanilla extract. Using a stand mixer with a whisk attachment (preferred) or a hand mixer, beat on medium speed until smooth. While the mixer is running, slowly pour the cold heavy cream down the side of the bowl. Pause occasionally to scrape the sides and bottom of the bowl. Increase the speed to high and whip until stiff peaks form. It’s crucial to keep the cream cold throughout the process to ensure it thickens properly. If using a hand mixer, hold the bowl near the top and avoid pressing it against your body to keep it cool.
Assembly:
- Place one cake layer on a serving platter. Spread one-third of the whipped cream frosting evenly over the layer, then top with about 1¼ cups of the prepared strawberries. Add the second cake layer and repeat the process. For the final (top) layer, cover with the remaining frosting and arrange the remaining strawberries in the center. Optionally, decorate the outside of the cake with whole strawberries for a beautiful finishing touch.