Strawberry Shortcake Layer Cake with Whipped Cream is a delightful, elegant dessert that perfectly captures the freshness and sweetness of ripe strawberries. It combines soft, buttery vanilla sponge layers with fluffy whipped cream and juicy strawberry filling—creating a light yet indulgent treat.

This cake celebrates simplicity and freshness, with every bite offering the comforting taste of homemade shortcake elevated to a show-stopping layered dessert. Perfect for birthdays, summer gatherings, or romantic dinners, this cake is a true embodiment of elegance and flavor in every layer.

Why I Love This Recipe

I adore this recipe because it transforms a classic strawberry shortcake into a beautiful, layered centerpiece that’s as gorgeous as it is delicious. The airy whipped cream, tender cake, and juicy strawberries come together in perfect harmony—neither too sweet nor too heavy.

Every slice feels like a taste of summer. I love how easy it is to prepare, yet it looks and tastes like something straight from a fancy bakery.

Why It’s a Must-Try Dish

This Strawberry Shortcake Layer Cake is a must-try because it’s the perfect blend of freshness, nostalgia, and sophistication. It’s ideal for anyone who loves fruity desserts but prefers something lighter than traditional frosted cakes.

The whipped cream frosting gives it a delicate, cloud-like texture, while the fresh strawberries add a refreshing tartness that cuts through the sweetness.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 30 minutes
• Assembly Time: 20 minutes
• Total Time: 1 hour 15 minutes
• Servings: 10–12 slices
• Calories: Approximately 320 kcal per slice
• Course: Dessert
• Cuisine: American / European Fusion

Ingredients

For the Vanilla Cake Layers:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup whole milk, room temperature

For the Strawberry Filling:

• 3 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

For the Whipped Cream Frosting:

• 2 cups heavy whipping cream (chilled)
• ½ cup powdered sugar
• 1 tsp vanilla extract

For Garnish:

• Whole and halved strawberries for decoration
• Fresh mint leaves (optional)

Cooking Directions

1. Prepare the Cake Layers:
   Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Gradually add dry ingredients, alternating with milk, until smooth. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
2. Make the Strawberry Filling:
   Combine sliced strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes until berries release their juices and soften. If you prefer a thicker filling, stir in cornstarch mixed with 1 tsp water and simmer for another minute. Let cool completely.
3. Whip the Cream:
   In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until assembly.
4. Assemble the Cake:
   Place one cake layer on a serving plate. Spread a layer of whipped cream and spoon strawberry filling evenly over it. Place the second cake layer on top. Frost the entire cake with whipped cream and decorate with fresh strawberries.

Step-by-Step Preparation Method

1. Preheat oven and prepare cake pans.
2. Mix dry ingredients – flour, baking powder, salt.
3. Cream butter and sugar, then add eggs and vanilla.
4. Combine wet and dry ingredients, alternating with milk.
5. Bake cakes for 25–30 minutes, then cool.
6. Cook strawberries with sugar and lemon juice to make filling.
7. Whip cream until fluffy peaks form.
8. Assemble cake with layers of whipped cream and strawberry filling.
9. Frost and garnish with fresh strawberries.

How to Serve

Serve this cake chilled or slightly cool for the best texture and flavor. Pair each slice with a drizzle of strawberry syrup or a dollop of extra whipped cream. It’s perfect with a cup of coffee, tea, or sparkling wine. For an extra-special touch, serve with vanilla ice cream or a dusting of powdered sugar on top.

Recipe Tips

• Chill your mixing bowl and whisk before whipping cream for best results.
• Don’t overbake the cake—keep it soft and moist.
• Use fresh strawberries for the filling; frozen ones can make it too watery.
• If assembling in warm weather, stabilize whipped cream with a spoon of cream cheese or gelatin.
• Slice the cake with a warm knife for neat layers.

Variations

1. Chocolate Strawberry Shortcake: Replace ¼ cup flour with cocoa powder and use chocolate sponge layers.
2. Lemon Shortcake: Add lemon zest to the cake batter and a touch of lemon curd between layers.
3. Mixed Berry Version: Use raspberries, blueberries, and blackberries along with strawberries.
4. Mini Cupcake Version: Use the same batter and filling to make adorable individual shortcake cupcakes.
5. Vegan Option: Replace butter with coconut oil, milk with almond milk, and whipped cream with coconut cream.

Freezing and Storage

• Refrigeration: Store covered in the refrigerator for up to 3 days.
• Freezing: The unfrosted cake layers can be frozen for up to 2 months. Wrap tightly in cling film and foil.
• Whipped Cream: Best used fresh, but stabilized whipped cream can last up to 24 hours.
• Assembly Tip: Assemble the cake just before serving for the freshest texture.

Special Equipment Needed

• Two 8-inch round cake pans
• Electric mixer or hand whisk
• Cooling rack
• Serrated knife for slicing layers
• Offset spatula for frosting
• Mixing bowls (preferably chilled)

FAQ

Q1: Can I use store-bought whipped cream?
Yes, but freshly whipped cream gives a lighter, fresher flavor and texture.

Q2: Can I make the cake a day ahead?
Absolutely! You can bake the cake layers and prepare the filling in advance. Assemble just before serving.

Q3: My whipped cream deflates—why?
It could be overwhipped or too warm. Use chilled cream and stop whipping once stiff peaks form.

Q4: Can I use frozen strawberries?
Yes, but thaw them first and drain excess water before cooking the filling.

Q5: How can I make it more stable for warm weather?
Add a tablespoon of cream cheese or whipped mascarpone to the cream to help stabilize it.

Conclusion

Strawberry Shortcake Layer Cake with Whipped Cream is the ultimate dessert for anyone who loves light, fruity, and creamy flavors. It’s simple yet elegant—perfect for celebrations, summer picnics, or even as a sweet weekend indulgence. The combination of soft sponge, luscious strawberries, and airy whipped cream creates pure dessert bliss. Once you slice into this beauty, the layers of love and flavor will make it a centerpiece you’ll want to bake again and again.