The perfect balance of soft, tender homemade vanilla cake layers, lightly sweetened whipped cream, and juicy fresh strawberries makes this strawberry shortcake layer cake a stunning summertime centerpiece.
Strawberry shortcake is one of those classic summer desserts that always feels right. Whether served in a backyard gathering or at a summer celebration, the combination of yellow cake, whipped cream, and fresh strawberries is simple and unforgettable.
This layered version elevates that familiar flavor trio with a little extra effort for a beautiful, crowd-pleasing cake. It keeps the traditional elements intact—vanilla cake, whipped cream, and macerated strawberries—but presents them in an elegant layered dessert that’s perfect for warm-weather entertaining.
Table of Contents
- 3 parts to this strawberry shortcake cake
- How to assemble, step-by-step
- Make it ahead of time
- Recipe variations
- More ways to make strawberry shortcake
- Get this recipe
3 parts to this strawberry shortcake cake
Buttery vanilla cake layers — This recipe is based on a tender yellow cake that provides a sturdy, flavorful base. The layers are rich with butter and vanilla and stay soft and delicate once baked.
Lightly sweetened vanilla whipped cream — Homemade whipped cream is essential for a true shortcake. Whip cold heavy cream to soft-medium peaks, sweeten just lightly so it complements rather than overpowers the strawberries, and flavor with vanilla or vanilla bean paste.
Fresh macerated strawberries — Use ripe, in-season strawberries and macerate them with a bit of sugar and vanilla so they release their juices and soften. That extra step deepens the flavor and texture compared to plain sliced strawberries.
How to assemble, step-by-step
- Prepare and cool the cake layers. I used 8-inch pans, though 9-inch pans also work well and give a slightly better cake-to-filling ratio. Cool the layers completely before assembling.
- Macerate the strawberries. Thinly slice the berries, toss with granulated sugar and a touch of vanilla, and let them sit while you finish the rest of the prep so they become juicy and tender.
- Make the whipped cream. Beat cold heavy cream with sugar and vanilla on medium-high speed until medium peaks form. Stop before it gets firm so the cream remains soft and spreadable.
- Assemble the cake. Place one cake layer on a stand, spread half the whipped cream, then spoon half the strawberries including their juices. Repeat with the second layer, finishing with remaining cream and berries. Top with a few whole strawberries for decoration.
- Serve immediately. The cake looks and tastes best right after assembly; see the notes below for make-ahead options.
Make it ahead of time
You can bake the cake layers up to a few days ahead and store them wrapped in the refrigerator or freeze them for longer storage. Whipped cream and the macerated strawberries are best prepared shortly before assembling—store them in the refrigerator for up to 1–2 hours prior to serving.
Once the cake is assembled the strawberries will continue to soften and the appearance will change over time, but leftovers stored in the fridge remain delicious for a day or two.
baking tip: How to bake flat cake layers
- Measure the batter evenly. Use a scoop or kitchen scale so each pan gets the same weight of batter.
- Bake at a lower temperature for longer. Reducing the oven temperature and increasing the time slows the rise and minimizes domes; for example, lower the temperature about 25°F and extend the bake time as needed.
Recipe variations
- Use store-bought shortcuts. If you need an easier route, start with store-bought cake layers, angel food cake, or pound cake and layer them with whipped cream and strawberries.
- Swap the fruit. Peaches, nectarines, or halved cherries work well when macerated with sugar and can make a delightful variation on the classic strawberry version.
More ways to make strawberry shortcake
If you love strawberry shortcake, consider these other takes on the dessert:
Get this recipe
Strawberry Shortcake Layer Cake
Ingredients
For the vanilla cake:
- 3 cups (375 grams) cake flour
- 2 cups (400 grams) granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup (170 grams) salted butter, softened to room temperature
- ¼ cup (56 grams) vegetable oil (or other neutral oil)
- 1 ¼ cups (300 grams) buttermilk, at room temperature, divided
- 2 large whole eggs, at room temperature
- 4 large egg yolks, at room temperature
- 2 teaspoons pure vanilla extract
For the strawberries:
- 1 lb (455 grams) fresh strawberries
- 2–4 tablespoons granulated sugar, depending on berry sweetness
- ½ teaspoon vanilla extract
For the whipped cream:
- 2 cups (455 grams) cold heavy cream
- ¼ cup (50 grams) granulated sugar
- 2 teaspoons vanilla extract or vanilla bean paste
- Additional strawberries, for decoration
Equipment
Instructions
To make the cake:
- Preheat oven to 350°F. Grease two 8- or 9-inch cake pans, line with parchment, and set aside.
- In a stand mixer fitted with the paddle, combine cake flour, sugar, baking powder, salt, and baking soda. Add butter, oil, and 1 cup buttermilk. Mix on low until moistened, then increase to medium-high and beat until light and creamy, about 4 minutes, scraping once.
- Whisk eggs, yolks, remaining ¼ cup buttermilk, and vanilla together. Add to the mixer in three additions, mixing until just incorporated and scraping the bowl between additions.
- Divide batter between the pans (about 1 lb 8 oz / 680 g per pan) and bake 32–35 minutes until golden and springy to the touch. Cool in pans 5 minutes, then transfer to a rack to cool completely.
To prepare the strawberries:
- Thinly slice strawberries and toss with sugar and vanilla. Let sit about 20 minutes until they release their juices and soften.
To make the whipped cream:
- Beat cold heavy cream, sugar, and vanilla on medium-high speed until medium peaks form. Watch closely to keep the cream soft and spreadable.
To assemble the cake:
- If needed, level any domed tops. Place one layer on a stand and spread half the whipped cream, then spoon half the strawberries and juices over it.
- Top with the second layer, then spread remaining cream and finish with the rest of the berries. Garnish with whole strawberries if desired.
- Serve right away for best appearance; store leftovers in the refrigerator.
Notes
- How to make ahead:
- Prep cake layers in advance: Wrap and refrigerate up to 2 days or freeze (double wrapped) up to 3 months. Thaw overnight in the refrigerator while still wrapped before using.
- Prep strawberries within 2 hours: For best texture, macerate strawberries and make whipped cream shortly before assembling the cake.
, Carbohydrates: 51 g, Protein: 6 g, Fat: 22 g, Saturated Fat: 13 g, Sugar: 33 g
Note: This recipe was originally published in May 2016 in partnership with the American Butter Institute. The recipe has been updated and streamlined for improved cake layers and clearer assembly instructions.