You know those desserts that feel like summer on a plate? This is one of them. Our strawberry shortcake cake is like your favorite childhood shortcake—leveled up just a bit, but without making your kitchen feel like a pastry school. We’re talking about layers of fluffy vanilla sponge cake, homemade strawberry syrup that soaks right in, whipped cream that’s light as a cloud, and fresh strawberries in every bite. It’s the perfect combo of creamy, fruity, moist, and melt-in-your-mouth goodness.
Whether you’re baking for a backyard BBQ, a birthday, or you just have a surplus of strawberries and a sweet tooth that won’t quit, this cake is a total crowd-pleaser. And don’t worry, we’re walking through every step like a good baking buddy should.
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Quick Overview
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Chill Time: 1–2 hours
- Total Time: ~2 hours
- Servings: 8–10 slices
- Skill Level: Beginner-friendly with bakery-worthy results
This isn’t your average strawberry shortcake. Nope, it’s a layered beauty with sponge cake that soaks up strawberry syrup like a dream. Fresh berries bring the brightness, whipped cream keeps it airy, and the whole thing feels like sunshine and sweetness on a plate.
What you’ll need to make strawberry shortcake cake
For the Vanilla Sponge Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temp
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- 2 tbsp melted butter, cooled
For the Strawberry Syrup:
- 1 cup chopped fresh or frozen strawberries
- 1/3 cup granulated sugar
- 1/3 cup water
- 1 tbsp lemon juice
the Whipped Cream:
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
For Filling and Garnish:
- 1.5–2 cups sliced fresh strawberries
- Extra strawberries for topping
- Optional: mint leaves, white chocolate shavings, or more whipped cream
How to make strawberry shortcake cake
1. Bake the Vanilla Sponge Cake
Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides.
In a large bowl, beat the eggs and sugar using a hand mixer or stand mixer on high speed until pale and tripled in volume (about 8–10 minutes). This is the key to that light, airy texture.
Gently sift in the flour, baking powder, and salt. Fold them in carefully with a spatula—don’t overmix!
Add the vanilla extract, lemon zest (if using), and cooled melted butter. Fold gently until incorporated.
Divide the batter between the two pans and bake for 25–30 minutes until golden and springy to the touch. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Strawberry Syrup
Combine the chopped strawberries, sugar, water, and lemon juice in a small saucepan. Bring to a simmer and let cook for about 10–12 minutes, mashing the berries a bit to release all that juicy goodness.
Strain the syrup into a bowl to remove solids. Let it cool before using.
3. Whip the Cream
In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. You want it firm but still soft enough to spread.
Pro tip: For extra stability, you can mix in 1 tbsp of instant vanilla pudding powder.
4. Assemble the Cake
Slice each cake horizontally for 2 or 3 layers (optional). Place your first sponge layer on a cake plate.
Brush generously with strawberry syrup. Add a thick layer of whipped cream and a generous handful of sliced strawberries.
Repeat the process with remaining layers, finishing with whipped cream on top. Decorate with whole or halved strawberries and any optional toppings.
5. Chill & Serve
Chill the cake for at least 1 hour to let it set. Slice with a clean, sharp knife (wipe between cuts) and serve chilled for the best flavor and texture.
Strawberry Shortcake Cake
- Total Time: 2 hours
- Yield: 8–10 slices 1x
Description
A light and summery strawberry shortcake cake featuring layers of fluffy vanilla sponge, homemade strawberry syrup, airy whipped cream, and fresh strawberries in every bite.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- 2 tbsp melted butter, cooled
- 1 cup chopped fresh or frozen strawberries
- 1/3 cup granulated sugar
- 1/3 cup water
- 1 tbsp lemon juice
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1.5–2 cups sliced fresh strawberries
- Extra strawberries for topping
- Optional: mint leaves, white chocolate shavings, or more whipped cream
Instructions
- Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease lightly.
- In a large bowl, beat eggs and sugar on high speed for 8–10 minutes until pale and tripled in volume.
- Sift in flour, baking powder, and salt. Fold gently with a spatula without overmixing.
- Add vanilla extract, lemon zest (optional), and melted butter. Fold until just incorporated.
- Divide batter between pans and bake 25–30 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
- For syrup: simmer strawberries, sugar, water, and lemon juice for 10–12 minutes. Mash slightly, strain, and cool.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Slice cakes in half (optional). Place first layer on plate, brush with syrup, spread whipped cream, and top with sliced strawberries. Repeat with layers.
- Top with whipped cream and decorate with fresh strawberries and optional toppings.
- Chill for at least 1 hour before serving. Slice with a clean, sharp knife.
Notes
Use fresh strawberries for layering and frozen only for the syrup if needed. Chill cake before serving for best texture and flavor.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Pro Tips
- Sponge Soaking Secret: Be generous but don’t drench it. A light soak makes a moist strawberry cake without turning it into mush.
- Fresh vs Frozen: Frozen strawberries work for the syrup but stick with fresh for layering.
- Make Ahead: You can bake the sponge and make the syrup and whipped cream a day in advance. Just assemble the cake on the day you plan to serve it.
- Storage: Store leftovers in an airtight container in the fridge. Best enjoyed within 1–2 days.
- Skip the Soggy: Don’t layer the cake while the sponge or syrup is still warm.
Serving Suggestions
This strawberry layer cake is perfect for:
- Summer picnics and BBQs
- Mother’s Day brunch
- Birthdays
- Bridal or baby showers
- Casual Tuesday cravings
Pair it with iced coffee, a glass of bubbly rosé, or some lemonade for the full summer effect.
FAQs about strawberry shortcake cake
Yes! Bake the cake and prep the syrup and cream a day early. Assemble the morning of your event.
Sure thing! A vanilla or white cake mix will work in a pinch. The star of this show is the syrup and cream combo anyway.
About 1–2 days max. The whipped cream and berries start to break down after that.
Not recommended once assembled. The whipped cream doesn’t hold up well to freezing. But you can freeze the sponge cakes by themselves.
Absolutely. Just bake the batter in cupcake tins and slice in half to layer with cream and berries.
Step-by-Step Photo Ideas (For Blog Visuals)
- Beaten eggs at ribbon stage
- Folding flour into batter
- Baking sponge cake
- Strawberry syrup simmering
- Whipping cream to stiff peaks
- Layering sponge, syrup, whipped cream, and strawberries
- Final garnished cake, rustic style
- Close-up of sliced piece showing layers
Related Recipes
Looking for more sweet ideas using strawberries?
- Check out our no-bake strawberry cake recipes for a cool summer treat.
- Try some creative strawberry cake variations if you’re feeling adventurous.
- Want a fast fix? Whip up quick strawberry-flavored treats using cake mix.
- Craving cheesecake vibes? Don’t miss our indulgent strawberry cheesecake-inspired desserts.
- Cool off with refreshing strawberry summer desserts.
Final Thoughts
This strawberry shortcake cake is light, nostalgic, and ridiculously tasty. It brings out the best in summer fruit, and it’s low-key enough to whip up even on a weeknight. If you make it, tag us @virilerecipes and let us see your berry beautiful creations!
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