Strawberry Shortcake Cake Recipe – Easy Homemade Dessert with Whipped Cream

The scent of sun-ripened strawberries and soft vanilla cake drifting through my kitchen? Oh, that’s how I know summer has arrived. The very first time I made this strawberry shortcake cake with whipped cream frosting, it was for my cousin’s backyard birthday bash. We were knee-deep in laughter, and honestly, the cake vanished in less time than it took me to wash the mixing bowls. There’s just something magical about the lightness of whipped cream frosting paired with juicy, sweet strawberries nestled between fluffy cake layers. You know, I grew up with the classic strawberry shortcake—those sweet biscuits and berry syrup. But after testing (and taste-testing!) what felt like a dozen versions, this cake became my go-to for celebrations, picnics, and, let’s face it, random Tuesday cravings.

This recipe isn’t just about nostalgia, though. It’s about creating a dessert that’s as beautiful as it is satisfying. The best part? You don’t need fancy skills or equipment—just a little patience and a whole lot of love for strawberries. Whether you’re a home baker looking to wow your brunch crowd or a parent needing a foolproof dessert for picky eaters, this strawberry shortcake cake recipe delivers every single time. The whipped cream frosting is like a cloud, and the cake? Oh, it’s tender, with just the right hint of vanilla. I’ve tested this recipe on rainy days, sunny afternoons, and even for a friend’s wedding shower—always a hit, always gone in a flash.

So, if you’ve ever wanted a cake that looks Pinterest-pretty but tastes like a dream, you’re in the right place. Let’s dive into this strawberry shortcake cake with whipped cream frosting—your new favorite easy homemade dessert!

Why You’ll Love This Strawberry Shortcake Cake Recipe

After baking this strawberry shortcake cake more times than I can count (and eating way more slices than I’ll admit), I can honestly say—it’s a keeper. Here’s why this recipe stands out from all the rest, and trust me, I’ve tried a lot!

• Quick & Easy: Comes together in about two hours, including cooling and decorating. Perfect for busy afternoons or when you need a last-minute showstopper.
• Simple Ingredients: Nothing fancy here—just pantry staples and fresh strawberries. You probably have most of it on hand already.
• Perfect for Any Occasion: Ideal for spring brunches, summer birthdays, backyard BBQs, or even Easter dessert tables.
• Crowd-Pleaser: This cake always gets rave reviews from everyone—kids, adults, even picky eaters who “don’t like cake” (go figure!).
• Unbelievably Delicious: The combo of airy vanilla cake, sweet-tart strawberries, and billowy whipped cream is the ultimate comfort dessert.

What makes this strawberry shortcake cake unique? First, the method. Instead of dry, crumbly shortcakes, you get soft, moist layers that soak up all that juicy berry goodness. I use a trick—macering the strawberries with sugar for maximum flavor. And the whipped cream frosting? It’s stabilized just enough to hold up beautifully, but still melt-in-your-mouth soft. I learned the hard way that under-whipped cream can slide off (oops!), so I always beat it to stiff peaks.

This isn’t just another cake recipe—it’s my best version, born from lots of trial and error and a little bit of stubbornness. It’s the kind of dessert that makes you close your eyes after the first bite, savoring the taste of summer and maybe a few happy memories, too. If you want to impress without stress or turn a simple meal into something special, this easy homemade strawberry shortcake cake recipe is for you.

Ingredients Needed

This strawberry shortcake cake recipe is all about simple, honest ingredients coming together to create something special. Most of these are probably already in your pantry or fridge, and if not, they’re easy to find. Here’s what you’ll need for the cake, the strawberries, and the whipped cream frosting:

• For the Cake Layers:
  • 2 cups (240g) all-purpose flour (or swap for cake flour for an even softer crumb)
  • 2 tsp baking powder (helps the cake rise beautifully)
  • 1/2 tsp baking soda (balances the acidity and adds lift)
  • 1/2 tsp fine sea salt (enhances flavor—don’t skip this!)
  • 1/2 cup (113g) unsalted butter, softened (adds richness and flavor)
  • 1 cup (200g) granulated sugar (for sweetness and a tender crumb)
  • 2 large eggs, room temperature (binds everything together)
  • 1 tbsp vanilla extract (pure vanilla gives the best flavor—try Nielsen-Massey or Watkins)
  • 1 cup (240ml) whole milk, room temperature (for moisture—dairy-free milk works in a pinch, but whole milk is best)
• For the Strawberry Filling:
  • 1 1/2 lbs (680g) fresh strawberries, hulled and sliced (look for ripe, fragrant berries; if out of season, frozen can work in a pinch, just thaw and drain first)
  • 1/4 cup (50g) granulated sugar (draws out the juices for a perfect syrupy filling)
• For the Whipped Cream Frosting:
  • 2 cups (480ml) heavy whipping cream, cold (cold cream whips up faster and holds its shape longer)
  • 1/3 cup (40g) powdered sugar (adds sweetness and stability; you can use more or less to taste)
  • 1 tsp vanilla extract (for extra flavor; clear vanilla if you want a bright white whipped cream)

Ingredient Tips & Substitutions:

• Flour: Cake flour makes for a lighter texture, but all-purpose is classic and reliable. For gluten-free, try an all-purpose gluten-free blend (I like King Arthur’s).
• Butter: Salted butter can be used, just reduce added salt by half.
• Milk: Almond or oat milk works for dairy-free needs, but the crumb will be slightly different.
• Strawberries: In summer, local berries are best. In winter, try raspberries, blackberries, or a mix for a fun twist.
• Whipped Cream: Coconut cream makes a great dairy-free alternative. Just chill a can of full-fat coconut milk overnight and whip the solid part.

Honestly, I’ve swapped in whatever berries I had on hand when strawberries weren’t at their best, and the cake is still a crowd-pleaser. Just don’t skip the step of sweetening the berries—it makes all the difference!

Equipment Needed

You don’t need a professional kitchen to make this strawberry shortcake cake, promise! Here’s what I reach for every time I bake this recipe:

• Two 9-inch (23cm) round cake pans (non-stick or lined with parchment for easy removal; I’ve used 8-inch pans in a pinch, but bake time increases by a few minutes)
• Electric mixer or stand mixer (beating butter and whipping cream by hand is possible, but an electric mixer makes life easier—especially for the whipped cream!)
• Mixing bowls (one large, one medium, and one small works well)
• Rubber spatula and wooden spoon (for folding and scraping every last bit of batter)
• Measuring cups and spoons (accuracy matters for baking, but a digital scale is even better if you have one)
• Wire cooling rack (for cooling the cake evenly—if you don’t have one, a clean oven rack works too)
• Offset spatula or butter knife (for spreading whipped cream smoothly)
• Sharp knife (for slicing strawberries and the finished cake—serrated works best!)

When I first made this cake, I used old mismatched pans and a hand whisk. It took a bit longer, but it still turned out delicious! If you’re on a budget, check thrift stores for pans and use a hand mixer—just beat the cream in a chilled bowl for best results. For cleaning, soak pans in warm soapy water right after baking to avoid stuck-on crumbs (learned that one the hard way!).

Preparation Method

1. Prep the pans and oven: Preheat your oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper. This helps the cakes release easily—trust me, skipping the parchment is a rookie mistake!
2. Mix the dry ingredients: In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt. Set aside. Don’t over-whisk; just combine until even.
3. Cream the butter and sugar: In a large mixing bowl, beat 1/2 cup (113g) softened unsalted butter with 1 cup (200g) granulated sugar until pale and fluffy (about 3 minutes with an electric mixer on medium-high). It should look light and creamy.
4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, scraping down the bowl after each addition. Stir in 1 tbsp vanilla extract. The mixture might look a bit curdled—that’s totally normal!
5. Combine wet and dry ingredients: With the mixer on low, alternately add the flour mixture and 1 cup (240ml) whole milk, starting and ending with flour. So, add 1/3 of the dry

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