Strawberry Shortcake Cake (Layered & Easy!)

This layered strawberry shortcake cake is bursting with sweet, juicy berries and fluffy whipped cream, perfect for spring and summer gatherings. Easy, classic, and made from scratch!

The Sweet Story Behind This Strawberry Shortcake Cake

The very first time I tasted strawberry shortcake cake, I was eight years old, standing barefoot in my grandma’s kitchen in rural Georgia. It was one of those sticky summer afternoons when everything felt golden. She handed me a plate with a slice that looked like something out of a picture book, fluffy cake, whipped cream clouds, and berries that glistened like rubies. I still remember the way the whipped cream hit first, cool and sweet, followed by warm cake and a burst of tart strawberry. I didn’t know it then, but that was the moment I fell in love with fresh strawberry desserts.

Years later, it became a tradition in our home too. Every May, when strawberry season starts up here in New York, the kids and I pile into the car and drive out to one of those u-pick farms on Long Island. Noah is always the fastest picker (and the most stained), Emma eats more than she collects, and Lily brings a little notebook to tally how many we pick like it’s a science experiment. We come home with way too many berries, and that’s when this homemade strawberry cake makes its grand entrance.

This cake is everything I want summer baking to be: easy, unfussy, full of love, and completely delicious. It’s the one I bring to birthdays, potlucks, or those random Tuesdays when strawberries are just too good to ignore. It’s my way of bottling sunshine into a dessert.

Eva’s Note:
If you love sweet traditions, you might also enjoy one of our classic cake favorites: https://notedrecipes.net/classic-red-velvet-cake/

Why You’ll Love This Strawberry Shortcake Cake

If you’re looking for a dessert that feels like summer in every bite, this layered shortcake cake is it. Unlike store-bought versions that can taste overly sweet or artificial, this homemade beauty brings real ingredients and simple joy to the table. The shortcake base is soft and buttery, somewhere between a vanilla cake and a sweet biscuit. When you layer it with whipped cream and fresh strawberries, it’s dreamy.

Here’s why this homemade strawberry cake gets requested on repeat in our house:

• It’s made from scratch with everyday pantry staples, no cake mix or boxed shortcuts.
• The whipped cream topping is light, fluffy, and not too sweet.
• Fresh strawberries soak into the layers, creating the perfect balance of tart and sweet.
• It looks impressive but is actually very simple to make, great for beginners.
• You can switch it up with fun variations, which I’ll share later.

This cake holds up well at room temperature, making it a favorite for birthday parties, baby showers, or Sunday picnics in the park.

It also happens to be one of my go-to romantic desserts for February when I want something sweet but not heavy: https://notedrecipes.net/14-valentines-day-cakes/

Ingredients You’ll Need

This strawberry shortcake recipe keeps things simple, no long grocery list or hard-to-find ingredients. Most of what you need is probably already in your kitchen.

Here’s what you’ll need to make this strawberry shortcake cake:

For the Cake

• 2 cups flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup sugar
• ½ cup butter (I use unsalted and often choose Kerrygold for extra creaminess)
• 1 cup milk (Whole milk works best, but oat milk works in a pinch)
• 1 egg

For the Filling

• 2 cups fresh strawberries, sliced
• 2 tbsp sugar

For the Topping

• Whipped cream, to taste (I usually make it from scratch with cold heavy cream and a little vanilla)

Optional Add-Ins

• Sliced peaches or blueberries instead of strawberries
• A ½ tsp almond extract for a bakery-style twist
• A layer of vanilla pudding for extra richness

Eva’s Note:
This is a forgiving recipe. I’ve swapped the milk for almond milk before, and it still turned out lovely. Just don’t skip the fresh berries since they are the heart of this fresh strawberry dessert.

Step-by-Step: How to Make Strawberry Shortcake Cake

Making this strawberry shortcake cake from scratch is easier than it looks and honestly, a lot more fun. My kids love helping with the whipped cream, and there’s something so satisfying about layering everything together. Whether you’re baking it for a gathering or just a weekend treat, this cake comes together in a few simple steps.

Make the Shortcake Base

This is the foundation of your cake, soft, slightly crumbly, and just sweet enough.

Ingredients Used: flour, baking powder, salt, sugar, butter, milk, egg

Steps:

1. Preheat your oven to 350°F and grease two 8-inch round cake pans. You can also bake in one pan and slice it in half once cooled.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. Cut in the butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
4. In a separate bowl, whisk the milk and egg, then pour into the dry mixture.
5. Stir gently just until combined.

Eva’s Tip:
The crumb should be tender like a biscuit, not dense. Stir only until the flour disappears.

6. Divide the batter into the pans and bake for 22 to 25 minutes, or until a toothpick comes out clean.
7. Let the cakes cool 10 minutes in the pans, then remove and cool completely on a wire rack.

Prepare the Strawberry Filling

While the cake cools, prepare the strawberries.

Ingredients Used: sliced strawberries, sugar

1. Place the sliced strawberries in a bowl.
2. Sprinkle with 2 tbsp sugar and stir gently.
3. Let sit 10 to 15 minutes to release their juices.

Eva’s Tip:
Letting the berries sit helps their juices soak into the cake layers. It’s pure summer magic.

Layer and Frost

Once your cake is cooled and the strawberries are juicy, it’s time to assemble.

Ingredients Used: cake layers, strawberries, whipped cream

• Level your cake layers with a serrated knife for even stacking. I use the same knife I cut homemade bread with.
• Place the bottom layer on a serving plate.
• Spoon whipped cream on top.
• Add half the strawberries, letting the juices soak in.
• Top with the second layer and repeat with whipped cream and strawberries.

Eva’s Tip:
Keep your whipped cream cold. It spreads better and holds its shape, especially on warm days.

You can garnish with whole strawberries or a dusting of powdered sugar.

Serving Idea

This homemade strawberry cake is lovely after a simple dinner. We often serve it after a meal with this perfect fresh green bean side:
https://notedrecipes.net/garlic-butter-green-beans/

Tips for the Best Strawberry Shortcake Cake

Over the years, I’ve made this strawberry shortcake cake more times than I can count. It’s one of those recipes that teaches you something new each time, and I’ve had my share of “oops” moments, like when Emma turned off the oven halfway through baking.

Don’t Overmix the Batter

A light, soft texture comes from mixing the batter only until combined.

Level the Cake Layers

Use a serrated knife to trim the domes for neat slices and better stacking.

Let the Strawberries Macerate

Their juices soften the cake and add wonderful flavor.

Chill the Whipped Cream

Cold whipped cream keeps its shape and spreads smoothly.

Chill the Cake Before Serving

Letting the cake rest in the fridge for an hour makes slicing easier and keeps the layers tidy.

Make Ahead & Storage

Life gets busy, and this cake works well with advance prep.

Make Ahead Tips

• Bake cake layers up to 2 days ahead and wrap well.
• Macerate strawberries several hours ahead and chill.
• Whip cream up to 24 hours ahead and store covered.
• Assemble 1 to 2 hours before serving.

Eva’s Tip:
Sometimes I assemble the cake fully, then chill it for an hour. It slices beautifully.

How to Store Strawberry Shortcake Cake

• Store leftovers covered in the fridge up to 2 days.
• Individual slices last longer without getting soggy.
• Freeze plain cake layers up to 2 months.

Variations to Try

Once you have the base technique down, you can switch up the flavors in fun and seasonal ways.

• Peach Shortcake Cake: Swap strawberries for peaches and add a pinch of cinnamon.
• Blueberry Lemon Shortcake: Use blueberries and add lemon zest.
• Berry Mix-Up: Combine strawberries, raspberries, and blackberries.
• Vanilla Pudding Layer: Add vanilla pudding between layers for extra creaminess.
• Almond-Infused Cake: Add ½ tsp almond extract.

Eva’s Note:
One summer we had too many blueberries from our CSA box, so we tried the lemon blueberry twist. It vanished before I could even photograph it.

Frequently Asked Questions about Strawberry Shortcake Cake

How do you make strawberry shortcake cake from scratch?

Start with a buttery shortcake base made with flour, sugar, butter, milk, and an egg. Slice the baked cake in half or use two layers, then stack with macerated strawberries and whipped cream.

Eva’s Note:
The smell of butter and vanilla always draws my kids into the kitchen the moment the cake comes out of the oven.

Can I use frozen strawberries in shortcake cake?

Yes, thaw and drain them before using. Fresh berries have the best texture, but frozen works when needed.

Eva’s Note:
I sometimes add homemade strawberry syrup when using frozen berries to brighten the flavor.

What’s the difference between strawberry shortcake and strawberry cake?

Strawberry shortcake uses a biscuit-like base with whipped cream and berries. Strawberry cake is usually a sponge or butter cake flavored with strawberry puree or extract.

Eva’s Note:
As a child, I mixed them up all the time and was confused when they didn’t come with whipped cream.

More Cakes to Love

If you enjoyed this strawberry shortcake cake, here are more recipes from Noted Recipes that bring the same comfort and joy:

• Classic Red Velvet Cake
• Layered Chocolate Delight Cake
• 14 Valentine’s Day Cakes

Eva’s Note:
A good cake brings people together. Baking for someone you love is always reason enough.

If you’d like a printable version or a cupcake variation of this recipe, I’d be happy to create one.

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