Quick Facts
Time: 1 hr 30 min • Yield: 12–16 slices • Skill: Easy-Intermediate • Method: Two vanilla layers, macerated strawberries, whipped-cream filling • Diet Tags: Vegetarian
Introduction
Strawberry Shortcake gets the celebration treatment with two plush vanilla rounds, heaps of softly whipped cream, and juicy strawberries that drip their sweet syrup into every slice. The result is light yet satisfying: buttery crumb, cool cream, and berries that taste like peak summer. If you’ve ever wanted an Easy Strawberry Shortcake that looks like a bakery cake, this is it—clear timing, simple tools, and reliable cues. Perfect for birthdays, showers, and weekend cookouts. It channels the clean Strawberry Shortcake Aesthetic while staying practical for meal planners and budget shoppers who prefer Homemade Strawberry Shortcake over store-bought.
If you want more ways to use fresh berries, explore my Strawberry Shortcake recipes.
Why You’ll Love It
- Weeknight-easy: Straightforward mixing; no fussy decor required.
- Flexible: Works in 8- or 9-inch pans, or as a Sheet Pan Strawberry Shortcake to cut and stack.
- Balanced flavor: Macerated berries bring bright acidity; cream stays lightly sweet.
- Great leftovers: The cake slices beautifully on day two.
Strawberry Shortcake Layer Cake
Ingredients
Equipment
Method
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Add butter and oil and beat until sandy and evenly moistened.
- Add most of the buttermilk and beat until creamy. Add eggs, yolk, vanilla, and remaining buttermilk. Mix just to combine.
- Divide batter into two greased and parchment-lined 8- or 9-inch pans. Bake at 350°F (175°C) for 22–28 minutes or until tops spring back. Cool in pans 10 minutes, then fully on racks.
- Macerate sliced strawberries with sugar and optional vanilla or lemon. Let sit for 15–20 minutes until juicy.
- Whip cream with powdered sugar and vanilla to medium peaks in a chilled bowl.
- Place first cake layer on a serving plate. Spread half the whipped cream, then layer half the strawberries with some juice. Leave center slightly bare.
- Add second cake layer. Top with remaining cream and strawberries. Garnish with whole berries if desired.
- Let cake sit 10–15 minutes before slicing. Use a warm, dry knife for clean edges.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
Vanilla Layers:
- 2⅓ cups cake flour
- 1½ cups granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine salt
- 6 tbsp unsalted butter, softened
- ¼ cup neutral oil
- 1¼ cups buttermilk, room temp
- 3 large eggs + 1 yolk
- 2 tsp vanilla extract
Berries:
- 1½–2 lbs fresh strawberries, sliced
- ⅓ cup granulated sugar
- ½ tsp vanilla extract (optional)
- 1 tsp lemon juice (optional)
Cream:
- 2¼ cups heavy cream, chilled
- ¼–⅓ cup powdered sugar
- 1 tsp vanilla extract
What each ingredient does:
- Cake flour: Tender crumb and soft bite.
- Baking powder/soda: Gentle lift and even rise.
- Butter + oil: Flavor + moisture.
- Buttermilk: Tang and tenderness.
- Eggs/yolks: Structure and richness.
- Sugar + vanilla: Balanced sweetness and aroma.
- Strawberries + sugar: Juicy, glossy layers that won’t dry out.
- Heavy cream: Cool, billowy filling.
Pro tip: Macerate berries 15–20 minutes; spoon some juices between layers for that signature pink-streaked cream.
Substitutions & Swaps
- Aromatics: Vanilla bean paste or a hint of almond extract.
- Fruit: Swap in raspberries for Raspberry Shortcake or nectarines in late summer.
- Dairy/Fats: Use lactose-free dairy; a plant-based whipping cream works for filling if needed.
- Budget/time: Use one baked round split horizontally; or start with a simple yellow cake base and focus on berries and cream.
- Diet: For gluten-free, use a quality GF cake blend and check baking time earlier.
Equipment Notes
- Must-have: Two cake pans, parchment, mixer, whisk, serrated knife, offset spatula.
- Helpful: Digital scale for even layers, cake turntable, long palette knife.
- Clean up: Line pans and cool completely before slicing to avoid crumbs in the cream.
Step-by-Step
- Mix the Batter: Whisk flour, sugar, baking powder, baking soda, and salt. Beat in butter and oil until sandy and evenly moistened. Add most of the buttermilk and mix until creamy. Beat in eggs, yolk, vanilla, and remaining buttermilk just to combine. This yields tenderness with minimal tunneling.
- Bake & Cool: Divide batter into prepared 8- or 9-inch pans. Bake at 350°F (175°C) for 22–28 minutes until tops spring back and a tester is clean. Cool 10 minutes in pans, then fully on racks. Flat layers stack best.
- Macerate the Strawberries: Slice berries and toss with sugar and a splash of vanilla or lemon. Rest 15–20 minutes until glossy and juicy. This concentrates flavor and softens edges without turning mushy.
- Whip the Cream: Cold bowl and beaters; whip to medium peaks for plush spreading that won’t ooze.
- Layer 1: Place first cake on stand; spoon half the cream, then half the berries with some juice—keep the very center slightly bare for cleaner slices.
- Layer 2: Add the second cake; top with remaining cream and berries. Crown with whole strawberries for drama.
- Set & Slice: Rest 10–15 minutes to let layers settle. Slice with a warm, dry knife for sharp edges.
Make-Ahead, Storage & Reheating
- Make-ahead: Bake layers 1–2 days early and wrap well; berries can be sliced a few hours ahead. Assemble close to serving for the prettiest look.
- Fridge: 3–4 days; cream firms slightly and berries mellow—still delicious.
- Freeze: Freeze unfrosted layers up to 3 months. Thaw wrapped in the fridge; add fresh berries after thawing.
- Reheat: Not needed—serve chilled or slightly cool; let stand a few minutes for best texture.
How to Lighten / Make It Creamy
- Lighten: Replace ¼ of the cream with Greek yogurt; add extra berries for volume.
- Creamier: Fold a spoonful of mascarpone into the whipped cream or stabilize with a teaspoon of powdered milk. Avoid over-whipping to prevent graininess.
Toppings, Garnishes & Finishes
- Crunch: Toasted almond slivers or vanilla wafer crumbs.
- Fresh: Mint or basil ribbons.
- Tang/Heat: Lemon zest or a tiny pinch of pink pepper.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with crisp greens and citrus vinaigrette for contrast, or a simple fruit salad. Drinks: sparkling water with lime, light herbal tea, or a chilled nonalcoholic spritzer.
Scaling the Recipe
- Double: Bake two full sets of layers; cool quickly on racks. Stagger baking to keep rise consistent.
- Halve: One layer split horizontally, or a 6-inch mini layer cake. Adjust bake time; check early.
Nutrition & Dietary Notes
This cake focuses on fruit and whipped cream instead of heavy frostings. Contains gluten and dairy; simple swaps make it friendly to different needs.
Troubleshooting
- Soggy layers? Pat berries dry and avoid over-juicing; brush cakes lightly with syrup only if needed.
- Cream slipping? Aim for medium peaks and cool layers; avoid overfilling the center.
- Dry cake? Don’t overbake; add a light syrup brush.
- Flat flavor? Pinch of salt in cream and a little lemon zest in berries.
FAQs
Can I use store-bought cake? Yes—split and layer; the berries and cream carry the experience.
Can I use frozen strawberries? Yes; thaw, drain, and pat dry.
How do I transport it? Chill well, then secure with a few short skewers; remove before serving.
Is this the same as Japanese style? It’s similar—airy layers and cream—perfect for that clean, minimalist look.
How long does it keep? Up to 4 days chilled; best in the first 48 hours.
Variations
- Lemony Herb: Lemon zest in batter; mint on top.
- Spicy Chipotle: Pinch of chipotle in the berry syrup; balance with a touch of honey.
- Creamy Parmesan (savory brunch twist): Ultra-light sprinkle of finely grated parmesan on macerated berries for sweet-salty contrast.
Chef Notes / Test Kitchen Tips
Whip cream slower than you think; watch for silky ridges that barely hold. Spoon a bit of berry juice between layers—flavor gold. From mixing to slicing, 1 hr 30 min is realistic when you stage components smartly.
Conclusion
This tall Strawberry Shortcake Layer Cake solves the “I need a gorgeous dessert fast” problem with simple methods and fresh, happy flavors. It stores well, slices cleanly, and makes any table feel festive. Save this for your next party and share your slice pics!
