The Ultimate Strawberry Shortcake Cream Layer Cake That’ll Make Everyone Ask for the Recipe
This Strawberry Shortcake Cream Layer Cake completely changed how I think about summer desserts! I was actually trying to recreate my grandmother’s shortcake when I accidentally created something even better. Instead of the traditional biscuit-style base, this fluffy layer cake version combines all those classic flavors we love in a show-stopping dessert.
What Is Strawberry Shortcake Cream Layer Cake?
Think of everything you love about strawberry shortcake, but reimagined as an elegant layer cake. This dessert features light, fluffy vanilla cake layers filled with fresh strawberries and billowy whipped cream. Moreover, it captures that nostalgic shortcake flavor while looking absolutely stunning on your dessert table. Additionally, the cream layers add richness that perfectly balances the bright, juicy strawberries.
What You’ll Need for This Dreamy Creation
Don’t worry if your pantry isn’t fully stocked! Most of these ingredients are probably sitting in your kitchen right now. Furthermore, I’ll share some simple swaps that work beautifully if you’re missing anything.
- All-purpose flour – The foundation of our tender cake layers (cake flour works too for extra softness)
- Granulated sugar – Sweetens both cake and strawberries perfectly
- Unsalted butter – Room temperature is key for proper mixing
- Large eggs – They should be at room temperature for best results
- Baking powder – Make sure it’s fresh for maximum lift
- Vanilla extract – Pure vanilla makes such a difference here
- Whole milk – Creates that tender crumb we’re after (buttermilk works as a substitute)
- Heavy cream – For the luscious whipped cream layers
- Fresh strawberries – Choose the ripest, sweetest ones you can find
- Powdered sugar – Sweetens the cream without grittiness
- Salt – Just a pinch to balance all the flavors
Step-by-Step Instructions
Prepare Your Strawberries First – Start by washing and hulling about two pounds of fresh strawberries. Slice them into quarters and toss with three tablespoons of granulated sugar. Let them sit for at least 30 minutes to release their natural juices. This creates a beautiful syrup that’ll soak into our cake layers.
Make the Vanilla Cake Layers – Preheat your oven to 350°F and grease two 9-inch round pans. In a large bowl, cream together one cup of softened butter with one and a half cups of sugar until light and fluffy. Beat in four eggs one at a time, then add two teaspoons of vanilla extract.
Combine Dry and Wet Ingredients – In a separate bowl, whisk together three cups of flour, four teaspoons of baking powder, and one teaspoon of salt. Alternately add the dry ingredients and one and a quarter cups of milk to the butter mixture. Start and end with the flour mixture, mixing just until combined.
Bake to Perfection – Divide the batter evenly between your prepared pans. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pans. This step is crucial for your Strawberry Shortcake Cream Layer Cake success!
Whip the Cream – In a chilled bowl, beat two cups of heavy cream with half a cup of powdered sugar and one teaspoon of vanilla until soft peaks form. Don’t overbeat, or you’ll end up with butter instead of fluffy cream.
Assemble Your Masterpiece – Place one cake layer on your serving plate. Spread half the whipped cream over the top, then add half of your macerated strawberries with their juices. Top with the second cake layer, remaining cream, and finish with the rest of the strawberries.
Perfect Serving Ideas
This cake is absolutely perfect for summer gatherings, birthday celebrations, or any time you want to impress your guests. I love serving it at outdoor barbecues because it’s refreshing after a heavy meal. Additionally, it pairs wonderfully with a glass of cold milk or even a cup of coffee for the adults in the crowd.
Pro Tips for Cake Success
- Room temperature ingredients – This ensures everything mixes smoothly and creates a tender cake
- Don’t overmix the batter – Mix just until ingredients are combined to avoid tough cake layers
- Chill your bowl and beaters – Cold equipment helps whip cream faster and more stable
- Macerate strawberries ahead – Let them sit for at least an hour for maximum flavor development
- Level your cake layers – Use a serrated knife to create even, professional-looking layers
- Assemble just before serving – This prevents the cake from getting soggy
Your Burning Questions Answered
Can I make this Strawberry Shortcake Cream Layer Cake ahead of time?
Absolutely! You can bake the cake layers up to three days ahead and wrap them tightly in plastic wrap. However, I recommend assembling the cake no more than a few hours before serving to prevent soggy layers.
What if I can’t find fresh strawberries?
Frozen strawberries work in a pinch, but make sure to thaw them completely and drain excess liquid. Fresh berries really make a difference in this recipe, so I’d wait for strawberry season if possible.
How long will this cake keep in the refrigerator?
Your assembled cake will stay fresh for up to three days in the fridge. Cover it loosely with plastic wrap, but be aware that the texture is best within the first 24 hours.
Can I use a different type of berry?
Definitely! Blueberries, raspberries, or a mixed berry combination work beautifully. Just adjust the sugar based on how sweet your berries are naturally.
Why This Recipe Will Become Your Go-To
This Strawberry Shortcake Cream Layer Cake hits every single note you want in a summer dessert. It’s elegant enough for special occasions but simple enough for weekend treats. Plus, the combination of fluffy cake, fresh berries, and billowy cream creates the most incredible texture contrast that’ll have everyone coming back for seconds.
My Recipe Development Journey
I’ll be honest, my first attempt at this cake was a total disaster! I made the cream too stiff and the strawberries too sweet. However, after several trials and plenty of taste-testing volunteers, I finally perfected this version. Now it’s one of my most requested recipes, and I’m so excited to share it with you. For more amazing dessert inspiration, check out my Pinterest page where I share all my latest creations!
The Ultimate Strawberry Shortcake Cream Layer Cake That’ll Make Everyone Ask for the Recipe
Ingredients
Equipment
Method
- Wash, hull, and quarter the strawberries. Toss them with 3 tablespoons of granulated sugar and let sit for at least 30 minutes until they release their juices.
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans. In a large bowl, cream together the softened butter and 1½ cups of sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons of vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and 1¼ cups of milk to the butter mixture, beginning and ending with the flour. Mix just until combined.
- Divide batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pans before removing.
- In a chilled bowl, beat the heavy cream with powdered sugar and 1 teaspoon of vanilla extract until soft peaks form. Do not overbeat.
- Place one cake layer on a serving plate. Spread half the whipped cream over the top, then top with half of the macerated strawberries and their juices. Add the second layer, remaining cream, and finish with the rest of the strawberries.