Soft Vanilla Strawberry Shortcake Cake

Strawberry Shortcake Cake is one of those timeless desserts that never goes out of style. It combines soft, fluffy vanilla cake layers with juicy, sweet strawberries and clouds of lightly sweetened whipped cream. The result is a dessert that feels light yet indulgent, making it perfect for spring, summer, or any time you want something fresh and satisfying. This cake captures everything people love about traditional strawberry shortcake but transforms it into a beautiful layered cake that’s ideal for celebrations.

What makes this cake truly special is the balance of textures and flavors. The tender cake layers soak up the natural juices from the strawberries, creating a moist and flavorful bite every time. The whipped cream adds a creamy lightness that prevents the dessert from feeling heavy. Strawberry shortcake is traditionally made with a base, strawberries, and cream layered together , and this version keeps that classic idea while upgrading it into a soft, elegant cake that’s both easy to make and impressive to serve.

Ingredients

Cake Layers

• 2 ½ cups (315 g) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (170 g) unsalted butter (softened)
• 1 ¾ cups (350 g) granulated sugar
• 4 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 cup (240 ml) whole milk (room temperature)
• ½ cup (120 ml) sour cream

Strawberry Filling

• 2 ½ cups (400 g) fresh strawberries (sliced)
• 3 tablespoons granulated sugar
• 1 teaspoon lemon juice

Whipped Cream Frosting

• 2 cups (480 ml) heavy whipping cream (cold)
• ½ cup (60 g) powdered sugar
• 1 teaspoon vanilla extract

Equipments

• 2 round cake pans (8-inch)
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Offset spatula
• Parchment paper

Instructions

• Preheat your oven to 175°C (350°F) and grease two cake pans, lining them with parchment paper
• In a medium bowl, whisk together flour, baking powder, and salt until well combined
• In a large bowl, beat butter and sugar together for 3 to 5 minutes until light and fluffy
• Add eggs one at a time, mixing well after each addition to ensure a smooth batter
• Stir in vanilla extract for enhanced flavor
• Add the dry ingredients in batches, alternating with milk and sour cream
• Mix gently after each addition, making sure not to overmix
• Divide the batter evenly into the prepared cake pans
• Smooth the tops and tap lightly on the counter to remove air bubbles
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean
• Allow cakes to cool in pans for 10 minutes before transferring to a cooling rack
• Let cakes cool completely before assembling
• In a bowl, combine sliced strawberries, sugar, and lemon juice
• Let the mixture sit for 20 to 30 minutes until the strawberries release their juices
• In a chilled bowl, whip the heavy cream until soft peaks form
• Add powdered sugar and vanilla extract
• Continue whipping until stiff peaks form but avoid overwhipping
• Place one cake layer on a serving plate
• Spread a layer of whipped cream evenly across the top
• Add a generous layer of macerated strawberries
• Place the second cake layer on top
• Apply a thin crumb coat of whipped cream
• Chill for 15 minutes to set the crumb coat
• Frost the cake fully with whipped cream
• Decorate with fresh strawberries on top
• Slice and serve immediately or chill until ready

Recipe Information

• Prep Time: 25 minutes
• Bake Time: 35 minutes
• Total Time: 1 hour
• Servings: 10–12 slices
• Cuisine: American
• Course: Dessert

Nutrition Information (Approximate)

• Calories: 420 kcal
• Protein: 5 g
• Carbohydrates: 52 g
• Fat: 22 g
• Fiber: 2 g
• Sugar: 36 g
• Sodium: 180 mg

Flavor Profile Breakdown

• Sweet and juicy strawberry flavor
• Light and creamy whipped topping
• Soft, buttery vanilla cake
• Slight tang from lemon juice

Tips for Best Results

• Use fresh, ripe strawberries for best flavor
• Chill your mixing bowl before whipping cream
• Do not overmix cake batter
• Allow cakes to cool completely before frosting
• Use stabilized whipped cream if storing longer

Variations & Substitutions

• Use sponge cake instead of vanilla cake
• Add cream cheese to whipped cream for stability
• Substitute strawberries with mixed berries
• Add a layer of strawberry jam for extra flavor

Mistakes to Avoid

• Overwhipping cream which makes it grainy
• Using underripe strawberries
• Skipping the maceration step
• Frosting a warm cake

Serving Suggestions

• Serve chilled for best texture
• Pair with iced tea or coffee
• Add extra berries on the side
• Dust lightly with powdered sugar

Storage Tips

• Store in refrigerator for up to 3 days
• Keep covered to prevent drying
• Do not freeze fully assembled cake
• Store layers separately if freezing

Why You’ll Love This Recipe

• Light and refreshing dessert
• Perfect for summer gatherings
• Easy to prepare
• Beautiful presentation

How to Serve

• Slice with a clean sharp knife
• Serve slightly chilled
• Garnish before serving
• Add whipped cream if desired

FAQs

Can I make this cake ahead of time
Yes, bake the layers a day ahead and assemble before serving

Can I use frozen strawberries
Fresh strawberries are best, but frozen can be used if thawed and drained

Why is my whipped cream not thickening
Make sure the cream is very cold before whipping

Can I use store-bought whipped cream
Yes, but homemade gives better flavor and texture

How do I keep the cake from getting soggy
Drain excess strawberry juice before layering

Can I use a different frosting
Yes, buttercream or cream cheese frosting works too

What type of cake works best
A soft vanilla or sponge cake works best for absorbing flavors

Can I make this into cupcakes
Yes, layer strawberries and cream inside cupcakes

How long can it sit out
No more than 2 hours due to whipped cream

Can I add gelatin to stabilize cream
Yes, it helps the frosting hold longer