Moist Strawberry Shortcake Cake with Whipped Cream Frosting That Melts in Your Mouth
Strawberry Shortcake Cake is a cozy, bakery-inspired layer cake packed with juicy strawberries and airy whipped cream for a true taste of home.
Each bite melts with soft, vanilla-speckled cake, sweet berries, and cloud-like cream that feels as light as a summer breeze. I still remember sharing this cake at my mom’s old kitchen table, laughter and stories floating in the air along with the scent of fresh-baked layers and sun-ripened fruit.
This recipe is extra special because it’s simple no fussy steps or tricky techniques just honest ingredients and melt-in-your-mouth texture that stays light, soft, and irresistible. I promise, every slice is pure comfort and pure joy, ready to make your next celebration feel a little sweeter.
Why You’ll Love This Strawberry Shortcake Cake
- Bakery-Style Flavor at Home: This cake takes you back to classic celebrations with layers that taste just like those special slices from your favorite childhood bakery.
- Juicy Strawberries in Every Bite: Each forkful is packed with fresh, sweet strawberries, infusing the cake with a taste of summer and a little pop of sunshine.
- Cloud-Like Whipped Cream: Fluffy, stabilized whipped cream nestles between tender cake layers, delivering creaminess without weighing things down.
- Perfect for Any Occasion: Whether you’re hosting a cozy brunch, celebrating a birthday, or bringing dessert to a summer picnic, this cake is always a happy centerpiece.
- Simple Joy, Made Easy: No tricky steps or fussy decorations just familiar ingredients, welcoming scents, and the kind of treat that brings everyone to the kitchen with big smiles.
Ingredients You’ll Need
- Cake flour: The key to that cloudlike, plush crumb. It absorbs beautifully and bakes up delicate, never dense.
- Granulated sugar: Adds just the right sweetness and a hint of caramelized flavor as it bakes, making every bite a treat.
- Baking powder and baking soda: These pantry heroes help the cake rise, stay light, and keep its signature soft texture.
- Unsalted butter: Room temperature is a must for creamy mixing and a buttery richness woven throughout every layer.
- Canola oil: Adds a subtle moistness, ensuring the cake never tastes dry even on day two.
- Large eggs: Provide structure and that classic bakery taste; they whip in easily when not straight from the fridge.
- Whole milk: Brings extra tenderness and a hint of satisfying creaminess.
- Vanilla extract: Warms the entire cake with a sweet, fragrant aroma straight out of childhood kitchens.
- Fresh strawberries: Juicy, jeweled slices tucked between layers for the brightest burst of berry flavor.
- Heavy whipping cream: For billowy, stabilized whipped cream that sits high and pillowy atop the cake.
- Powdered sugar: Blends into the whipped cream effortlessly for sweetness that feels like silk.
- Powdered gelatin and cold water: The not-so-secret magic for whipped cream that holds its shape, even on warm days.
- Optional swaps: Gluten-free flour blends, dairy-free milk and butter alternatives this cake welcomes your favorite substitutions.
How to Make This Dreamy Cake
- Prep the Sweet Strawberries: Gently rinse and slice your fresh strawberries, setting aside a few whole beauties for the grand finale on top. Let them sit to release their sweet juices while you get started on the cake layers.
- Mix Up the Vanilla Cake: Make sure your milk, eggs, and butter are truly at room temp this makes all the difference for fluffy, plush cake. Mix your dry ingredients until sandy, then blend in butter, followed by milk and oil, and then eggy vanilla goodness, until you have a light, airy batter.
- Bake and Cool: Divide the batter between cake pans and bake until golden and slightly springy. Cool cakes in the pans, then fully chill on a rack (or quickly in the freezer for super moistness).
- Whip the Cream Perfection: Start whipping cold heavy cream until thick and frothy. Sweeten with powdered sugar and vanilla. Stabilize with gently melted gelatin for topping that holds its dreamy, cloud-like shape.
- Slice and Layer: Carefully slice each cake horizontally for extra layers. Place the first layer on your serving plate, spread on a swoop of whipped cream, then a layer of strawberries, and repeat.
- Finish and Chill: Pile on more whipped cream and crown with whole berries. Chill the finished cake to keep slices neat and each bite extra refreshing. For more details, see moist strawberry shortcake cake with whipped cream.
Tips for the Best Results
- Let Ingredients Warm Up: Don’t rush bring your milk, eggs, and butter to room temperature for a dreamy, tender crumb. Cold ingredients can lead to a dense, uneven cake.
- Seal in the Moisture: After baking and cooling your layers, wrap them snugly in plastic and chill or freeze. This not only locks in that bakery-fresh moisture but also makes layering and frosting a breeze.
- Dry Your Strawberries: Before slicing, gently pat strawberries dry with a towel. Excess moisture can create soggy cake layers (and no one wants that!).
- Add a Creamy Barrier: Always spread a thin layer of whipped cream before the berries this helps keep juices from seeping into the cake.
- Plan Ahead: Short on time? Bake your cake a day ahead and chill the layers. Slice and assemble the next day your future self will thank you! Store leftovers tightly wrapped to keep every bite as soft and inviting as the first.
Variations & Flavor Swaps
Add a citrus twist: Try folding lemon or orange zest into the cake batter for a bright, sunshiney flavor that wakes up every bite perfect for spring celebrations.
Make it berry wild: Swap half (or all!) of the strawberries for a medley of raspberries, blueberries, or blackberries. Mixed berries create beautiful color pops and even more juicy bursts in the layers.
Upgrade your vanilla: Scrape a real vanilla bean into the cream for extra warmth and speckles, or use a splash of almond extract for something nutty and nostalgic.
Dairy-free or gluten-free: Use your favorite 1:1 gluten-free flour blend and swap the cream for coconut cream or a non-dairy whipped topping the texture stays dreamy, and everyone gets a slice!
Dress it up for the holidays: Layer with sugared cranberries at Christmastime, or top with edible flowers and pastel sprinkles in spring. For another creative berry dessert twist, check out these fried strawberry cheesecake sandwiches.
Storage & Reheating Tips
- Refrigerator Storage: Wrap leftover Strawberry Shortcake Cake snugly with plastic wrap or place it in an airtight container. Store in the fridge to keep the cake layers moist and the whipped cream topping fluffy and fresh.
- Freezing Slices: For longer storage, freeze slices individually wrapped in plastic, then foil. This protects the delicate crumb and berries from freezer burn thaw in the fridge overnight for best texture.
- Avoiding Soggy Cake: Add extra berries just before serving when possible, especially if storing overnight. This keeps the cake layers from soaking up too much juice.
- Easy Reheating: While this cake is best enjoyed cold or at room temp, you can revive a slightly dry piece by letting it rest on the counter for a bit, or add a dollop of fresh whipped cream to bring back softness.
- Reduce Waste: Enjoy your cake within a couple of days for the prettiest layers and brightest flavor, making each slice feel like a fresh-baked treat.
How to Serve This
- Showcase on a lovely cake stand: Set your Strawberry Shortcake Cake in the center of your table let those plush layers and juicy berries do the talking. For casual gatherings, serve thick slices on white or pastel plates for a cheery, homey vibe.
- Pair with a refreshing sip: This cake is pure sunshine with a glass of iced coffee or homemade lemonade. For a cozy brunch, it’s delightful alongside a spread of bagels, soft scrambled eggs, or berry-filled yogurt parfaits.
- Add a little garnish magic: Right before serving, scatter on a few extra fresh strawberry slices, shavings of white chocolate, or a handful of edible flowers. Dust with powdered sugar for that soft, bakery-style finish.
- Make it a berry brunch: Serve slices next to something equally special, like roasted strawberry whipped ricotta toast. Your brunch table will feel like a summer celebration!
- Individual mini cakes: For parties, assemble the cake as individual shortcakes in mason jars or ramekins adorable, easy, and fuss-free for guests.
Strawberry Shortcake Cake
Ingredients
Equipment
Method
- Bring all your ingredients to room temperature: milk, eggs, and butter should not be cold. This ensures the cake batter mixes properly for optimal rise and texture.
- Preheat your oven to 335ºF and prepare two 8″x2″ round cake pans with pan release and parchment paper.
- Measure out all ingredients using a food scale for accuracy.
- Divide the milk in half. Add oil to one half, and eggs plus vanilla to the other half. Set aside.
- In the bowl of a stand mixer with paddle attachment, add cake flour, sugar, baking powder, baking soda, and salt.
- Add softened butter and mix on low until the texture is like coarse sand.
- Pour in the milk/oil mixture and mix on medium speed for 2 minutes (scraping after 1 minute as needed) until light and fluffy.
- Lower speed and slowly add milk/egg/vanilla mixture in a steady stream (about 1 minute) until combined.
- Divide batter evenly into cake pans. Bake for 30-35 minutes or until center bounces back when lightly touched.
- Let cakes cool in pan for 15 minutes, then turn out onto a rack. Cool completely or freeze to chill faster.
- For best moisture, freeze or wrap cooled cakes tightly until ready to assemble.
- Add powdered gelatin to cold water and let bloom for 5 minutes.
- In a stand mixer with whisk attachment, whip heavy cream until thick and foamy. Add powdered sugar and vanilla.
- Continue mixing until soft peaks form. Microwave bloomed gelatin for 15 seconds, stir, and repeat if not transparent. Stir in 1 Tbsp heavy cream.
- Drizzle melted gelatin mixture into whipped cream while mixing on medium speed, until stiff peaks form. Do not overmix.
- Slice cooled cakes horizontally for thinner layers. Slice strawberries, reserving 4-5 whole berries for top decoration.
- Place first cake layer onto serving plate. Spread a thin layer of whipped cream, add sliced berries, then another whipped cream layer. Repeat with remaining cake layers and filling.
- Finish top with whipped cream and whole strawberries. Chill cake before serving for neat slices and best texture. If refrigerating overnight, wrap in plastic wrap.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make Strawberry Shortcake Cake ahead of time?
Absolutely! You can bake the cake layers a day in advance, wrap them well, and chill. Whip and assemble with strawberries and cream just before serving or up to a few hours ahead it actually helps the flavors mingle beautifully while staying fresh and soft.
What’s the best way to keep whipped cream from melting on this cake?
To help your whipped cream stay dreamy and cloud-like, stabilize it with a little powdered gelatin, as suggested in this recipe. Keep the finished cake in the fridge until serving this keeps every bite cool, pillowy, and neat, even on warm afternoons.
Can I use frozen strawberries instead of fresh?
You can, but I recommend thawing and draining frozen strawberries first, since they’re juicier and can make the cake soggy. For the prettiest presentation and best pop of flavor, just-pulled-from-the-market fresh strawberries really shine here!
How do I store leftover Strawberry Shortcake Cake so it stays fresh?
Tuck leftovers in an airtight container or wrap the cake tightly in plastic, then store in the fridge. This keeps the crumb tender and whipped cream fluffy. For the very best texture, enjoy within two days and add a few fresh berries on top before serving another slice.
