Have you ever craved a dessert that perfectly balances light, fluffy cake layers with sweet, juicy strawberries and creamy whipped topping? Making a strawberry shortcake cake recipe at home isn't just about creating a beautiful centerpiece for your table—it's about crafting a memorable experience that brings people together. Unlike store-bought alternatives filled with preservatives and artificial flavors, this homemade strawberry shortcake recipe gives you complete control over ingredients, freshness, and flavor intensity. Whether you're celebrating a birthday, hosting a summer gathering, or simply treating yourself, this classic American dessert delivers impressive results with straightforward techniques that even beginner bakers can master.

strawberry shortcake cake recipe

homemade strawberry shortcake recipe

Ingredients List

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup unsalted butter, softened
    • 1 cup granulated sugar
    • 3 large eggs, room temperature
    • 1 teaspoon pure vanilla extract
    • ¾ cup whole milk, room temperature

For the Strawberry Filling:

    • 2 pounds fresh strawberries, hulled and sliced
    • ¼ cup granulated sugar
    • 1 tablespoon lemon juice

For the Whipped Cream Topping:

    • 2 cups heavy whipping cream, cold
    • ⅓ cup powdered sugar
    • 1 teaspoon vanilla extract
    • Optional: Fresh mint leaves for garnish

Timing / Cooking Schedule

Prep time: 25 minutes

Cooking time: 30 minutes

Total time: 55 minutes (plus 2 hours cooling and assembly time)

This timeline doesn't include chilling time for the strawberries or letting the cake cool completely, which is essential for proper assembly. Plan to start this dessert at least 3 hours before serving for best results.

Step-by-Step Instructions

Step 1: Prepare the Strawberry Filling Combine sliced strawberries with ¼ cup sugar and lemon juice in a bowl. Gently toss and refrigerate for at least 1 hour. This macerating process draws out natural juices, creating a delicious syrup that will soak into your cake layers. Pro tip: Save some whole berries for decorating the top.

Step 2: Preheat and Prep Your Pans Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper circles. This double-protection method ensures your cakes release perfectly every time without sticking.

Step 3: Mix the Dry Ingredients Whisk together flour, baking powder, and salt in a medium bowl. Set aside. Sifting isn't mandatory but creates a lighter crumb texture in your finished strawberry shortcake cake recipe.

Step 4: Cream Butter and Sugar Using a stand mixer or hand mixer, beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. This aeration step is crucial for creating a tender cake structure.

Step 5: Add Eggs and Vanilla Beat in eggs one at a time, allowing each to fully incorporate before adding the next. Mix in vanilla extract. Scrape down the bowl sides to ensure even mixing.

Step 6: Alternate Dry and Wet Ingredients Add flour mixture in three additions, alternating with milk in two additions, beginning and ending with flour. Mix on low speed just until combined—overmixing develops gluten and creates a tough cake.

Step 7: Bake the Cake Layers Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean. The tops should spring back when lightly touched.

Step 8: Cool Completely Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before assembling—warm layers will melt your whipped cream and create a messy disaster.

Step 9: Make the Whipped Cream Beat cold heavy cream with powdered sugar and vanilla on medium speed, gradually increasing to high. Whip until stiff peaks form, about 3-4 minutes. Don't overbeat or you'll make butter.

Step 10: Assemble Your Homemade Strawberry Shortcake Recipe Place one cake layer on your serving plate. Spread with half the whipped cream and top with half the macerated strawberries (drain excess juice first). Add the second layer, remaining cream, and strawberries. Garnish with whole berries and mint if desired.

Nutritional Information

Per serving (serves 12):

    • Calories: 385
    • Protein: 5g
    • Carbohydrates: 44g
    • Fat: 22g
    • Fiber: 2g
    • Vitamin C: 65% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend. Make it dairy-free by using coconut cream instead of heavy cream and plant-based milk and butter.

Flavor Variations: Add lemon zest to the cake batter for citrus brightness, or fold mini chocolate chips into the whipped cream for chocolate-covered strawberry vibes.

Make-Ahead Strategy: Bake cake layers up to 2 days ahead and wrap tightly in plastic wrap. Whip cream and assemble no more than 4 hours before serving to prevent sogginess.

Professional Presentation Tip: Level your cake layers with a serrated knife for perfectly even tiers. Reserve the most beautiful strawberry halves for decorating the top.

Common Mistakes to Avoid

Using Cold Ingredients: Room temperature eggs, butter, and milk incorporate more smoothly and create better texture. Let ingredients sit out for 30-60 minutes before starting.

Skipping the Maceration Step: Raw strawberries release water during assembly, making your cake soggy. Macerating draws out moisture beforehand while intensifying flavor.

Overmixing the Batter: This activates too much gluten, resulting in a dense, chewy cake instead of tender crumb. Mix just until ingredients disappear.

Assembling While Warm: Patience is essential—warm cake layers will completely melt your whipped cream, creating a runny mess instead of beautiful layers.

Overwhipping Cream: Watch carefully when making whipped cream. Going past stiff peaks turns it grainy and buttery. Stop when peaks hold their shape firmly.

Storage / Leftovers Tips

Store assembled strawberry shortcake cake recipe covered in the refrigerator for up to 2 days, though it's best enjoyed within 24 hours for optimal texture. The whipped cream may weep slightly, and the cake will soften as it absorbs strawberry juices—still delicious, just less structurally perfect.

For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before assembling with fresh strawberries and whipped cream.

Leftover slices should be covered with plastic wrap or stored in airtight containers to prevent the whipped cream from absorbing refrigerator odors. Don't freeze assembled homemade strawberry shortcake recipe as the cream separates and strawberries become mushy upon thawing.

For best reheating (if desired), let individual slices come to room temperature for 20 minutes before serving, which brings out the flavors without warming enough to melt the cream.