Strawberry Shortcake Cake

Strawberry Shortcake Cake (That Actually Tastes Like Summer)

Why is every strawberry shortcake cake recipe online either super complicated or just… wrong? Like, I’ve tried at least five different versions and they’re either too dry, too sweet, or basically just sponge cake with strawberries on top. Not the same thing.

This strawberry shortcake cake though? This is the one. Light, fluffy, not too sweet, with fresh strawberries and real whipped cream. My sister-in-law ate three pieces at my birthday party last month and texted me the next day asking when I’m making it again.

What Makes This Easy Strawberry Shortcake From Scratch Different

Look, I’m gonna be honest—most layer cakes are too heavy for summer. But this one is basically a giant version of those classic strawberry shortcake biscuits, except in cake form. It’s lighter, fluffier, and you can actually eat a whole slice without feeling like you need a nap after.

The secret is not overmixing the batter and using real whipped cream instead of buttercream. Because buttercream in summer? No thanks. Too heavy.

My neighbor came over when I was making this and said my kitchen smelled like “a bakery but better.” So there’s your endorsement.

The Messy History of My Best Strawberry Shortcake Recipe

I think I first tried making this for my daughter’s birthday party two years ago? Or maybe three. Time is weird. Anyway, I found a recipe somewhere—Pinterest probably—and thought “how hard can this be?”

Very hard, apparently.

First attempt: I overmixed the batter because I was on the phone with my mom and wasn’t paying attention. The cake came out dense and tough. Like, rubber-ball texture. We ate it anyway because we’re not wasteful, but it was sad.

Second try: I used frozen strawberries because fresh ones were like $8 a container and I’m cheap. Big mistake. SO much water. The cake was soggy and everything slid apart. Disaster.

Third time I finally got it right. Fresh strawberries, gentle mixing, proper whipped cream. My husband took one bite and was like “Okay this is actually good.” High praise from a man who thinks cereal is an acceptable dinner.

Ingredients for This Homemade Strawberry Shortcake

Here’s what you need. Most of it is probably already in your kitchen.

For the cake:

• 2½ cups all-purpose flour (spoon it into the measuring cup, don’t pack it)
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1¾ cups granulated sugar
• ½ cup vegetable oil (or melted butter if you’re feeling fancy)
• 2 large eggs plus 2 egg whites, room temperature
• 2½ teaspoons vanilla extract
• ½ teaspoon almond extract (trust me, don’t skip this)
• ⅔ cup sour cream
• ¾ cup whole milk, room temperature

For the strawberry filling:

• 3-4 cups fresh strawberries, sliced
• 2 tablespoons sugar
• 2 tablespoons strawberry jam (optional but makes it extra good)

For the whipped cream:

• 2¼ cups heavy whipping cream (COLD from the fridge)
• 8 oz cream cheese, softened (but not too soft or it’ll be runny)
• 1 cup powdered sugar
• ¾ teaspoon vanilla extract

Shopping tip: Get strawberries that actually smell like strawberries. If they don’t smell like anything, they won’t taste like anything either. I learned this from my grandma who was very particular about fruit.

How to Make This Classic Strawberry Shortcake

Step 1: Prep Your Strawberries First

Slice your strawberries and toss them with the sugar. Let them sit in the fridge for at least 30 minutes. This makes them release their juices and creates this sweet syrup situation that’s SO good.

If you’re using the jam, stir it in with the strawberries. It makes the filling a little thicker and adds extra strawberry flavor.

Step 2: Make the Cake Batter

Preheat your oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper. Don’t skip the parchment or you’ll regret it when you try to get the cakes out later.

In a large bowl, whisk together the flour, baking powder, and salt. Set this aside.

In another bowl (I know, more dishes, sorry), whisk together the sugar and oil until combined. Add the eggs and egg whites one at a time, whisking after each. Then add the vanilla, almond extract, and sour cream. Mix until smooth.

Now here’s the important part—add the dry ingredients and milk in alternating batches. Start with about ⅓ of the flour mixture, then half the milk, then more flour, the rest of the milk, and finish with the remaining flour. Mix GENTLY after each addition. Just until combined. No more.

Overmixing makes tough, chewy cake and nobody wants that.

Step 3: Bake Those Layers

Divide the batter evenly between your two pans. I actually weigh them on my kitchen scale to make sure they’re equal because I’m extra like that.

Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when you touch them.

Let them cool in the pans for 10 minutes, then turn them out onto cooling racks. Let them cool COMPLETELY before frosting. I cannot stress this enough. Warm cake + whipped cream = melted disaster.

Step 4: Make the Whipped Cream Frosting

Beat your softened cream cheese with the powdered sugar and vanilla until smooth. No lumps. In a separate bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture. Don’t beat it or stir too hard—fold it carefully so you don’t deflate all that air you just whipped in.

This cream cheese whipped cream is stable enough to frost a layer cake but still light and fluffy. It’s magic.

Step 5: Assemble Your Strawberry Shortcake Dessert

Place one cake layer on your serving plate. Spread about ⅓ of the whipped cream on top. Drain your strawberries (save that juice!) and arrange half of them over the cream.

Place the second cake layer on top. Frost the top and sides with the remaining whipped cream. I like to do a “naked cake” style where you can still see some cake through the frosting because it looks rustic and also I’m lazy.

Top with the remaining strawberries. Drizzle some of that saved strawberry juice over the top if you want. It makes it look fancy and tastes amazing.

Refrigerate for at least 30 minutes before serving so everything sets up.

Tips for the Best Fresh Strawberry Cake Recipe

Room temperature ingredients matter. Cold eggs and milk don’t mix smoothly and can make your batter lumpy. Just set them out while you’re prepping other stuff.

Don’t overbake. Check your cake at 20 minutes. Every oven is different. Mine runs hot so I usually pull mine at 22 minutes.

Make it ahead. You can bake the cake layers the day before and wrap them tightly. Just don’t assemble until the day you’re serving or the strawberries will make everything soggy.

Stabilize the whipped cream. The cream cheese does this automatically, but you could also add a tablespoon of cornstarch or some instant pudding mix if you’re worried about it deflating.

Use the best strawberries you can afford. This is a simple recipe so the quality of your strawberries really matters.

What to Serve with This Simple Strawberry Shortcake Recipe

Honestly? Nothing. This is dessert. Just serve it as-is with maybe some coffee or iced tea.

But if you’re having a party, it pairs really well with:

• Lemonade
• Champagne (for fancy occasions)
• Vanilla ice cream on the side (my kids insist on this)
• Fresh mint tea

We usually have this for birthdays or summer barbecues. It’s light enough that you can eat it even when it’s 90 degrees outside.

Can You Make This Layer Strawberry Shortcake Ahead?

Yes and no. You can make the cake layers up to 2 days ahead and store them wrapped at room temperature. You can make the whipped cream frosting the day before and keep it in the fridge.

But once you assemble it with the strawberries, you need to eat it within 24 hours or the berries start making everything soggy and sad.

I usually bake the cakes the day before, then assemble everything the morning of serving. Works perfectly.

Why This Fluffy Shortcake Cake Works

This strawberry shortcake cake is everything a summer dessert should be—light, fresh, not too sweet, and actually tastes like real fruit instead of artificial strawberry flavor. The almond extract adds this subtle depth that makes people ask “what’s in this?” but they can’t quite figure it out.

My mom made this for Father’s Day last year and my dad (who “doesn’t really like cake”) had two pieces. Then he tried to take the rest home. We had to physically stop him.

If you make this, let me know how it turns out! And if you have tips for making it even better, tell me because I’m always trying to perfect my recipes. 🙂

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