If you want a dessert that feels like summer on a plate, this strawberry shortcake layer cake is the one. You get fluffy vanilla cake layers, clouds of whipped cream frosting, and juicy fresh berries in every bite. It looks like a bakery-style layer cake, but it’s truly beginner-friendly and perfect for birthdays, cookouts, and family get-togethers.
Introduction
This strawberry shortcake layer cake is what I make when I want everyone to say WOW before they even taste it. It’s soft and tender, loaded with fresh berries, and the whipped cream frosting keeps it light instead of heavy.
Here’s the standout trick: a little cream cheese in the whipped cream. It makes the frosting thicker and more stable, so your strawberry shortcake layer cake stays pretty (and sliceable) longer in the fridge.
It’s also one of those fan-favorite desserts where people always ask for the recipe. And you’ll love that you can prep parts ahead, which makes it feel like the easiest party cake ever.
Why You’ll Love This Strawberry Shortcake Layer Cake
- Ultimate summer dessert: Fresh berries + whipped cream tastes bright, juicy, and refreshing.
- Bakery-worthy but doable: You get that tall, pretty look with simple steps you can totally handle.
- Light & creamy: Whipped cream frosting keeps this cake airy, not too rich.
- Loaded with fresh berries: Strawberries (and optional raspberries) add big flavor and color.
- Perfect for gatherings: This is a true party cake that travels well and slices beautifully.
- Make-ahead friendly: Bake the cake layers in advance, then assemble when you’re ready.
Ingredients for Strawberry Shortcake Layer Cake
Vanilla Cake Layers
- All-purpose flour: Gives the cake structure. Sub: cake flour for an even softer crumb (use the same amount).
- Baking powder: Helps the layers rise tall and fluffy. (Make sure it’s fresh for best lift.)
- Salt: Makes the vanilla flavor pop.
- Unsalted butter: Adds rich flavor and tender texture. Sub: salted butter (reduce the added salt a pinch).
- Granulated sugar: Sweetens and helps create a light cake when creamed with butter.
- Eggs: Add structure and richness. Room-temp eggs mix in smoother.
- Vanilla extract: The classic shortcake flavor. Sub: vanilla bean paste for a stronger vanilla vibe.
- Whole milk: Keeps the cake moist and soft. Sub: 2% milk works, but whole milk gives the best texture.
Fresh Berry Filling
- Fresh strawberries: The star of the show—sweet, juicy, and bright. Sub: thawed frozen strawberries (drain well) if you have to.
- Granulated sugar: Pulls out strawberry juices so the filling is extra flavorful.
- Lemon juice: Balances sweetness and keeps the berries tasting fresh.
- Optional raspberries: Adds a fun pop of tartness and color.
Whipped Cream Frosting (Stable + Sliceable)
- Cream cheese: The secret for a thicker, more stable whipped cream frosting. Sub: mascarpone for a softer, richer taste.
- Powdered sugar: Sweetens and helps the frosting hold its shape.
- Vanilla extract: Adds classic whipped cream flavor.
- Heavy whipping cream: Whips into fluffy peaks and keeps the cake light.
Garnish
- Extra berries: Makes the cake look bakery-pretty with almost no effort.
- Light dusting of powdered sugar: Optional, but so cute for serving.
Tip: This recipe is simple, so each ingredient really shows up. Use the freshest berries you can find.
Strawberry Shortcake Layer Cake Recipe
- 1. Preheat and prep pans. Heat your oven to 350°F. Grease and line two 8-inch round cake pans with parchment circles. (Parchment helps the layers pop out cleanly.)
- 2. Whisk the dry ingredients. In a medium bowl, whisk the flour, baking powder, and salt. This helps the cake rise evenly and keeps the texture soft.
- 3. Cream the butter and sugar. Beat butter and sugar on medium speed for 2–3 minutes, until pale and fluffy. Don’t skip this—this is how you build a light, tender crumb.
- 4. Add eggs and vanilla. Beat in the eggs one at a time, mixing until each is blended in. Add vanilla. If the batter looks a little curdled, that’s normal—it smooths out once the flour goes in.
- 5. Finish the batter gently. Mix in the dry ingredients in two additions, alternating with the milk. Mix just until you don’t see dry flour. Overmixing can make cake layers tough.
- 6. Bake and cool completely. Divide batter between pans and bake 24–28 minutes, until the tops spring back and a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto a rack. Let the layers cool fully before frosting.
- 7. Make the juicy berries. Toss sliced strawberries with sugar and lemon juice. Let sit 10–15 minutes until glossy and juicy. (That syrup is gold—save it for brushing on layers.)
- 8. Whip the stable frosting. Beat cream cheese until smooth, then mix in powdered sugar and vanilla. With the mixer on low, slowly pour in cold heavy cream, then whip to stiff peaks. Stop as soon as it holds shape—overwhipping can turn it grainy.
- 9. Assemble like a pro. Place one cake layer on a stand. Spread a thick layer of frosting, spoon on strawberries, and drizzle a little berry syrup. Add the second layer, frost the top and sides, then pile extra berries on top.
- 10. Chill for clean slices. Refrigerate at least 30–60 minutes before slicing. If it ever looks too soft, chill it again—whipped frosting firms up nicely when cold.
Reader Review: I made this strawberry shortcake layer cake for a birthday and it looked like it came from a bakery. The frosting held up great and everyone asked for the recipe!
Tips for Perfect Strawberry Shortcake Layer Cake
- Use room-temp ingredients for the cake: They mix smoother and bake more evenly.
- Don’t overbake: Pull the layers when a toothpick comes out clean—dry cake is hard to “fix.”
- Chill your bowl for frosting: A cold bowl helps whipped cream whip up faster and fluffier.
- Slice berries thin: Thin slices stack better and make cleaner cake slices.
- Level the layers if needed: A serrated knife makes the cake stable and pretty.
Variations & Substitutions
- Add strawberry jam: Spread 1/4 cup jam under the whipped cream for extra berry flavor.
- Lemon twist: Add 1 tablespoon lemon zest to the batter for a bright, sunny flavor.
- Mixed berry version: Add blueberries or blackberries for a colorful fresh berry cake.
- Mascarpone swap: Replace cream cheese with mascarpone for a softer, richer frosting.
- Easy shortcut: Use a quality vanilla cake mix, then do the fresh berries + stable whipped frosting for a quick party cake.
- Chocolate finish: Drizzle melted white chocolate over the top once the cake is chilled.
Make-Ahead & Freezing
- Make-ahead layers: Bake, cool, wrap tightly, and keep at room temperature for 1 day.
- Freezer: Freeze unfrosted cake layers up to 2 months. Thaw (still wrapped) at room temperature.
- Assemble ahead: Assemble up to 8 hours ahead and refrigerate for the neatest slices.
- Leftovers: Store covered in the fridge for 2–3 days (best in the first 24–48 hours).
- Note on freezing assembled cake: Whipped cream and fresh berries don’t freeze well, so freeze layers only.
Serving Suggestions & Pairings
- Summer cookouts: Serve with lemonade, iced tea, or sparkling water with lemon.
- Birthday dessert: Add candles and extra berries on top.
- Brunch-friendly: Pair with coffee and a simple fruit salad.
- Extra treat: Spoon a little of the berry syrup over each slice right before serving.
If you make this strawberry shortcake layer cake, leave a rating and a comment—I love hearing how it turns out. And tell me: are you team all strawberries, or do you like a mixed berry twist?