Recipe

Strawberry Shortcake Cake

Fluffy vanilla cake layers stacked with juicy strawberries and stabilized whipped cream for a clean slice and big summer flavor.

By Matt Campbell

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4.8

A two layer strawberry shortcake cake frosted with whipped cream and topped with fresh strawberries on a simple white cake stand

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Strawberry shortcake is already a perfect idea, but sometimes you want it sliceable, stackable, and just a little more celebration-ready. This Strawberry Shortcake Cake gives you fluffy vanilla layers, a bright strawberry filling that tastes like actual fruit, and whipped cream frosting that holds its shape instead of sliding off like it is trying to escape the party.

It is relaxed enough for a weeknight treat if you feel like living a little, but it also shows up strong for birthdays, cookouts, and any day that needs a soft, sweet win.

Fresh strawberries, flour, sugar, eggs, and vanilla arranged on a bright kitchen counter ready for baking

Why It Works

Light, tender vanilla cake: Butter plus oil keeps it flavorful and moist without feeling heavy.
Real strawberry flavor: Macerated berries create their own syrup, so you get juicy layers without a candy-like filling.
Whipped cream that behaves: A little cream cheese stabilizes the frosting so it pipes, spreads, and slices clean.
Make-ahead friendly: Bake the layers in advance, then assemble when you are ready to serve.

Pairs Well With

Storage Tips

Refrigerate: Store leftover cake covered in the fridge for up to 3 days. Whipped cream frosting likes the cold.

Best texture tip: For the softest bite, let slices sit at room temperature for 10 to 15 minutes before eating.

Freezing: You can freeze the unfrosted cake layers (wrapped tightly) for up to 2 months. I do not recommend freezing the fully assembled cake because fresh strawberries can weep as they thaw.

Common Questions

Can I use frozen strawberries?

Yes, but thaw them first and drain off excess liquid. Frozen berries tend to release more water, so your filling can get runny. If it looks watery, stir in an extra 1 to 2 teaspoons of cornstarch when you cook the syrup.

How do I keep the cake from getting soggy?

Two moves: (1) spread a thin layer of whipped frosting on the cake layer before adding strawberries to create a barrier, and (2) do not over-soak the layers with syrup. You want juicy, not puddled.

Can I make this in a 9x13 pan?

Yes. Bake at 350°F in a greased and lined 9x13 pan for about 30 to 38 minutes, or until the center springs back and a toothpick comes out clean. For extra confidence, look for an internal temperature around 200 to 205°F in the center. Cool completely, then top with the whipped frosting and strawberries like a sheet cake.

What is the easiest way to get clean slices?

Chill the cake for at least 45 minutes after assembling. Use a long serrated knife and wipe it clean between cuts.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

2 (8-inch) round cake pans (at least 2 inches deep)
Parchment paper rounds
Stand mixer or hand mixer
Mixing bowls
Fine mesh sieve (optional, for flour)
Saucepan (for strawberry syrup)
Offset spatula
Wire rack
Long serrated knife (for slicing)

I love desserts that taste like they are trying to be your friend. Strawberry shortcake has always been that for me, simple, bright, and a little messy in the best way. Turning it into a layer cake is basically my compromise between “keep it casual” and “I want a tall slice that makes people pause mid-bite.” Also, whipped cream frosting is my favorite kind of chaos because it looks effortless even when you are absolutely not.