Layered Strawberry Shortcake Cake is a delightful treat that combines fluffy layers of cake, fresh strawberries, and light, creamy whipped topping. Each bite offers a sweet and slightly tangy burst from the strawberries, balanced perfectly with the soft, tender cake and clouds of whipped cream.
I love making this cake for special occasions or weekend gatherings because it feels both fancy and homey at the same time. One of my favorite tricks is to let the strawberries soak a little in sugar before adding them to the layers — it makes them extra juicy and flavorful, which everyone always notices and loves.
This cake is best served chilled, so I like to prepare it a few hours ahead and let it rest in the fridge. It’s a wonderful way to end any meal or simply enjoy alongside a cup of tea on a sunny afternoon. Whenever I bring this cake to a get-together, it disappears fast, which tells me it’s a real crowd-pleaser!
Key Ingredients & Substitutions
Strawberries: Fresh, ripe strawberries are key for natural sweetness and juiciness. If fresh strawberries aren’t available, frozen ones work but thaw them fully and drain excess liquid to avoid soggy layers.
Flour: I recommend all-purpose flour for a soft, tender crumb. For a gluten-free option, use a measure-for-measure gluten-free baking flour blend.
Butter: Unsalted butter lets you control the salt level. Room temperature butter whips better for a fluffy cake texture. You can substitute with a mild vegetable oil, but butter gives a better flavor.
Heavy Whipping Cream: Use chilled heavy cream to get the best whipped texture. For a lighter whipped topping, try whipping half cream and half mascarpone cheese for richness and stability.
How Do You Make Whipped Cream Stay Light and Fluffy?
Whipping cream correctly ensures your cake layers stay moist and light without the cream weeping or turning grainy.
- Chill the bowl and beaters in the fridge before whipping – cold tools help the cream whip faster and better.
- Pour cold heavy whipping cream into the chilled bowl, add powdered sugar and vanilla extract.
- Start whipping on medium speed, then increase to high until soft peaks form. Don’t overbeat or it will separate.
- Stop just as stiff peaks form – cream should hold shape but still be smooth and creamy.
I like to whip by hand if I’m only making a little, as it gives more control to avoid over-whipping.
Equipment You’ll Need
- 3 round 8-inch cake pans – I use these because they help me bake even, level cakes easily.
- Mixing bowls and whisk or electric mixer – for mixing the batter and whipping cream; a mixer makes it quicker and fluffier.
- Measuring cups and spoons – essential for accuracy, especially when measuring wet and dry ingredients.
- Cooling racks – I recommend these to cool the cakes completely and prevent sogginess.
- Serving platter or cake stand – for a nice presentation and easy to serve slices.
Flavor Variations & Add-Ins
- Mix in chopped fresh mint or basil with strawberries for a refreshing twist.
- Fold diced peaches or blueberries into the strawberry filling for a mixed berry flavor.
- Add a splash of lemon juice or zest to the strawberries to brighten the flavor.
- Replace strawberries with raspberries or blackberries if you prefer a different berry taste.
Layered Strawberry Shortcake Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just be sure to thaw them fully and drain any excess liquid before using to prevent the cake from becoming soggy.
How Should I Store Leftover Cake?
Store the cake covered in the fridge in an airtight container or wrapped tightly with plastic wrap. It will stay fresh for up to 3 days. Let it come to room temperature slightly before serving for best texture.
Can I Make the Cake Layers Ahead of Time?
Absolutely! You can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and refrigerate. Bring to room temperature before assembling and frosting.
What Can I Substitute for Heavy Whipping Cream?
If you don’t have heavy cream, you can use whipped coconut cream for a dairy-free option. Just chill a can of full-fat coconut milk, scoop out the solid cream, and whip it with a little powdered sugar and vanilla.
