Strawberry Shortcake Cake is the perfect summer dessert that brings together layers of moist white cake, juicy strawberries, and fluffy whipped cream. This classic American dessert is light, fruity, and fun—perfect for birthdays, BBQs, or any time you’re craving something sweet and refreshing. With a prep time of just 15 minutes and a total time of 35 minutes, it’s surprisingly quick to put together. Whether you’re using fresh or frozen strawberries, this cake bursts with natural flavor and a nostalgic charm that never goes out of style.
Why You’ll Love This Strawberry Shortcake Cake
This Strawberry Shortcake Cake is a delightful twist on the traditional shortcake dessert. You’ll love how simple yet elegant it is, with tender cake layers soaking up the sweet strawberry juice and creamy whipped topping. It’s not overly sweet, making it the perfect light dessert. Plus, it’s easy to assemble and looks stunning when served—a guaranteed crowd-pleaser every time.
Ingredients
- ½ cup shortening
- 1⅓ cup granulated sugar
- 2 large eggs
- 2½ teaspoons vanilla extract
- ½ teaspoon salt
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 cup milk
- 16 ounces whipped cream topping
- ¼ cup granulated sugar (for strawberries)
- 3 quarts fresh or frozen strawberries, sliced
Step-by-Step: How to Make Strawberry Shortcake Cake
- Preheat your oven to 350°F. Line a 9 x 11-inch baking pan with parchment paper or foil and grease it well.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl fitted with a mixer, cream together the shortening and 1⅓ cup of sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- With the mixer on low, alternate adding the dry ingredients and milk until the batter is smooth.
- Pour the batter into your prepared baking pan and spread it evenly.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
- While the cake is cooling, heat the sliced strawberries and ¼ cup sugar in a saucepan over medium heat, stirring gently until the sugar dissolves. Remove from heat and let cool.
- Once the cake has cooled, cut it into 9 or 12 equal pieces, then slice each piece in half horizontally.
- Spread whipped cream on the bottom half, spoon strawberries over it, and top with the second half of the cake. Finish with more whipped cream and strawberries on top.
Helpful Tips
- Ensure the cake is completely cool before slicing to keep it from falling apart.
- Use a serrated knife for neat, even cake layers.
- If using frozen strawberries, thaw and drain them well to remove excess moisture.
- For best results, chill your mixing bowl and beaters before whipping the cream.
- You can turn this into a layered trifle for an easy, eye-catching dessert.
Substitutions And Variations
- Swap shortening for unsalted butter if you prefer a richer flavor.
- Add Greek yogurt or sour cream to the batter for extra moisture.
- Mix in other berries like raspberries or blueberries for a colorful variation.
- Use freshly whipped cream instead of store-bought to better control the sweetness and consistency.
- To make this recipe gluten-free, simply use a 1:1 gluten-free flour substitute.
Storage Instructions
Store leftover Strawberry Shortcake Cake in an airtight container in the refrigerator for up to 3 days. The whipped cream and strawberries may soften the cake over time, so it’s best enjoyed within the first 24 hours. You can also store the cake, strawberries, and whipped cream separately and assemble just before serving for the freshest taste.
Nutritional Information
- Calories: 452 kcal
- Carbohydrates: 80 g
- Protein: 8 g
- Fat: 13 g
- Saturated Fat: 4 g
- Cholesterol: 39 mg
- Sodium: 150 mg
- Potassium: 643 mg
- Fiber: 6 g
- Sugar: 45 g
- Vitamin A: 172 IU
- Vitamin C: 139 mg
- Calcium: 183 mg
- Iron: 3 mg
Serving Suggestions
Serve this Strawberry Shortcake Cake chilled for the best texture and flavor. Garnish each piece with a fresh mint leaf or a dusting of powdered sugar for an elegant touch. Pair with a cold glass of lemonade, iced tea, or even a glass of sparkling wine to elevate your dessert experience. Perfect for summer parties, Mother’s Day brunch, or weekend baking.
Frequently Asked Questions About Strawberry Shortcake Cake
Can I make this cake ahead of time?
Yes, feel free to bake the cake a day early and keep it tightly wrapped. For the best taste and texture, assemble it right before serving.
Can I use frozen strawberries?
Yes, frozen strawberries work just fine. Be sure to let them thaw completely and drain any excess liquid before using.
Can I make this a single-layer cake?
Yes, you can keep it simple by spreading whipped cream and strawberries on top without slicing each piece.
What if I don’t have whipped topping?
You can easily make your own whipped cream using heavy cream and sugar. Whip until soft peaks form.
Is this recipe good for kids?
Definitely. It’s sweet, soft, and fun to eat. Just be mindful of the sugar content for very young children.
Final Thoughts
Thank you for trying this Strawberry Shortcake Cake recipe. It’s a true celebration of summer with its light, fruity layers and fluffy whipped cream. I absolutely love how easy it is to make and how beautifully it comes together. Whether you serve it at a family picnic or as a birthday cake, it’s sure to bring smiles all around. I hope this becomes a favorite in your kitchen too. Happy baking, and thank you for being part of this food-loving community!
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Strawberry Shortcake Cake
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Strawberry Shortcake Cake is a summer dessert favorite made with fluffy white cake layers, sweet strawberries, and whipped cream. Easy to prepare and perfect for birthdays, picnics, or warm-weather gatherings. Try this fresh and fruity treat today!
Ingredients
½ cup shortening
1⅓ cup granulated sugar
2 large eggs
2½ tsp vanilla extract
½ tsp salt
3 cups all-purpose flour
4 tsp baking powder
1 cup milk
16 oz whipped cream topping
¼ cup granulated sugar (for strawberries)
3 quarts fresh or frozen strawberries, sliced
Instructions
- Preheat your oven to 350°F. Line a 9 x 11-inch baking pan with parchment paper or foil and grease it well.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl fitted with a mixer, cream together the shortening and 1⅓ cup of sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- With the mixer on low, alternate adding the dry ingredients and milk until the batter is smooth.
- Pour the batter into your prepared baking pan and spread it evenly.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
- While the cake is cooling, heat the sliced strawberries and ¼ cup sugar in a saucepan over medium heat, stirring gently until the sugar dissolves. Remove from heat and let cool.
- Once the cake has cooled, cut it into 9 or 12 equal pieces, then slice each piece in half horizontally.
- Spread whipped cream on the bottom half, spoon strawberries over it, and top with the second half of the cake. Finish with more whipped cream and strawberries on top.
Notes
Use a serrated knife for clean cake layers.
For best results, chill your bowl and beaters before whipping cream.
Frozen strawberries work well—just thaw and drain before using.
Keep unassembled components separate until ready to serve for freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 452 kcal
- Sugar: 45g
- Carbohydrates: 80g
- Protein: 8 g