So, let me confess something right at the start: I didn’t grow up baking fancy cakes. I started with boxed mixes, burnt brownies, and—at one point—a cheesecake that never actually set. But if there’s one dessert that made me feel like I finally “got it,” it’s a good old Strawberry Shortcake Cake.
You know how some cakes look like they’re only meant for Pinterest models and pastry chefs with biceps carved from kneading dough all day? Yeah, this isn’t that. This is the cake you make when the strawberries are sweet, the weather is warm, and you want everyone to think you’re a genius without actually doing much.
Strawberry shortcake cake hits every American dessert nostalgia button: soft vanilla cake, fresh strawberries, and whipped cream that tastes like summer. No weird ingredients. No edible glitter flakes made from crushed unicorn tears. Just real food—simple and ridiculously good.
What Makes This Cake Different
A normal strawberry shortcake is more like a sweet biscuit with whipped cream. But Strawberry Shortcake Cake uses an airy vanilla cake with layers of juicy strawberries and cream. I fell in love with this style the first time I tasted it in a tiny bakery in North Carolina.
It felt fancy without the “oh no, I need 19 piping bags and a culinary degree” stress.
This version has:
✔ A soft vanilla cake
✔ Fresh strawberry filling (not that weird artificial gel goop)
✔ Real whipped cream—fluffy, not overly sweet
✔ A little trick for keeping the cake moist without falling apart
Tools That Actually Help
Not mandatory, but here’s what made my cake life easier:
- KitchenAid Stand Mixer – saves your arm from crying while whipping cream
(You can find it on Amazon—search KitchenAid Artisan Stand Mixer) - 8-inch cake pans – metal, not glass, for more even baking
(Look for Wilton Aluminum 8-inch Round Pan) - Strawberry huller – because using a knife is fine… until you try this thing once
(Search OXO Good Grips Strawberry Huller)
These are just helpful, not sponsored. FYI, I used to hull strawberries with a spoon like a raccoon until I tried the OXO one.
Strawberry Shortcake Cake Recipe
Ingredients You’ll Need
I keep this recipe simple and very American-pantry-friendly:
✅ Cake:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Sugar
- Eggs
- Vanilla
- Milk
✅ Strawberry Filling:
- Fresh strawberries
- Sugar
- Lemon juice
✅ Whipped Cream Frosting:
- Heavy cream
- Powdered sugar
- Vanilla
Nothing weird. Nothing gelatin-based. Nothing from a spray can. Please don’t use the can. I’m begging you.
Step-by-Step: How I Make It
1. Prep the Strawberries First
I slice the berries, toss them with sugar and a tiny bit of lemon juice, and let them sit. The berries release juice and soften—this makes the filling taste like a strawberry cloud instead of dry fruit chunks.
Rhetorical question:
Why do people skip this step and then complain their strawberries taste like sadness?
Let the berries macerate. Trust me.
2. Bake the Cake
Mix dry ingredients. Cream butter and sugar. Add eggs, milk, vanilla. It’s a simple American vanilla cake—soft and fluffy, not dense like a doorstop.
Bake until the center springs back.
Tip most people miss: Let your cake completely cool. Warm cakes + whipped cream = sliding disaster. Your cake should not look like it fainted.
3. Make the Whipped Cream
Whip heavy cream, powdered sugar, and vanilla until fluffy.
Do NOT overwhip.
When whipped cream starts looking like that bad cottage cheese your aunt buys, you went too far.
Some food blogs add gelatin to stabilize whipped cream, but honestly, I never needed it. If you want extra stability, chill your bowl and whisk in the freezer 10 minutes. Works like magic.
4. Layer Like You Mean It
- Cake layer
- Strawberries (and some juice)
- Whipped cream
- Repeat
If a few strawberries spill off the edge? Congratulations, your cake looks rustic—aka expensive-bakery-style without trying.
Tips They Don’t Tell You on Most Recipe Blogs
Because I’ve learned these the messy way:
✅ Use room-temperature eggs and butter — makes the batter smooth
✅ Don’t slice strawberries too thin — they get mushy
✅ Add a tiny pinch of salt to whipped cream — flavor boost
✅ Chill the cake before cutting — cleaner slices
And one more thing: don’t panic when strawberries leak juice. That’s literally the best part. That’s flavor.
How to Keep Cake Moist for Days (Yes, Days)
Cover the cake with plastic wrap and tuck it into the fridge. Not airtight? The fridge will dry it out like a sad sponge.
Some people brush cake layers with strawberry syrup for extra moisture. Do you need to? Nope. Unless you like drama. The berries already handle it.
Can You Make It Ahead?
Yep.
- Bake cake one day early
- Frost and assemble the same day you serve
- Strawberries stay fresh
- Whipped cream stays fluffy
- People think you stayed up all night baking like a dessert warrior
Common Mistakes (AKA stuff I learned so you don’t have to)
❌ Putting warm cake in the fridge = soggy glue texture
❌ Using frozen strawberries = watery mess
❌ Store-bought whipped topping = flavor sadness
❌ Cutting the cake before chilling = strawberry avalanche
If your cake slides, cracks, or looks like a crime scene covered in berries, just pile whipped cream on top and call it “rustic farmhouse style.” Boom. Problem solved.
Why This Recipe Ranks Well on Pinterest
Every time this cake goes on Pinterest, it turns into a save-and-share magnet because:
- Bright red strawberries always get attention
- Simple ingredients = high success rate
- Layer cakes photograph beautifully
- Americans LOVE summer desserts
If you photograph yours outside on a neutral wood board with sunlight? Viral potential. Just saying.
Frequently Asked Questions
Q: Can I use boxed cake mix?
A: Yep. I’ve done it. Works fine. Your grandma won’t know.
Q: Can I use Cool Whip instead of real whipped cream?
A: Technically yes. Emotionally… I can’t support that. 😂
Q: Can I make it in a 9×13 pan?
A: Absolutely. Just layer everything right in the pan like a giant strawberry lasagna. No judgment.
Ingredients
Method
- Mix sliced strawberries with sugar and lemon juice. Let them sit 20 minutes.
- Preheat oven to 350°F. Grease two 8-inch cake pans.
- Whisk flour, baking powder, salt. Set aside.
- Beat butter and sugar until fluffy. Add eggs and vanilla.
- Add dry ingredients and milk alternating until smooth.
- Pour into pans and bake 22–26 minutes. Cool completely.
- Whip heavy cream, sugar, and vanilla until fluffy.
- Layer cake → strawberries → whipped cream → repeat.
- Chill 30–60 minutes before slicing.
Notes
- Chill bowl and whisk before making whipped cream for best fluffiness.
- Don’t slice cake while warm or layers might slide.
- Use fresh berries for best flavor—frozen ones release too much water.
- For cleaner edges, freeze layers 10 minutes before frosting.
Final Thoughts
Whenever I make this cake, people assume I spent hours in the kitchen. I don’t correct them. I just smile and take the compliment like a liar.
It tastes like sunshine, picnics, and childhood summers where responsibilities didn’t exist yet. And honestly? That’s why dessert matters. It makes life feel a little softer.
If you try it, take a picture, brag about it, and enjoy every bite. You deserve it.