Strawberry Shortcake Cake

The ultimate summer dessert is here.

By
Mark Beahm
Mark Beahm
Mark Beahm
Mark is the head baker at Hjem Kensington, a Danish café in London. He has been developing recipes for home bakers for the last two years.
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Published June 11, 2023
Mark Beahm
Strawberry Shortcake Cake Garnished With Halved Strawberries on a Cake Stand

Simply Recipes / Mark Beahm

When I was little, every summer my family would drive out to a pick-your-own strawberry farm. The work was fun at first, but after some time in the shadeless June sun, the excitement would fade. We'd keep working, entranced by the promise of the literal fruits of our labor.

After a tiresome morning in the strawberry patch, my mom would usually opt for a biscuit mix to make quick and easy shortcakes. She’d bake them in mounds with crisped tops and edges that guarded a soft, crumbly interior for a texture somewhere between a scone and a biscuit. Once ready, we’d pile on sliced strawberries and generous spoonfuls of whipped cream.

Strawberry shortcakes are a cookout classic, but sometimes you want to impress for a birthday or celebration. Would you believe me if I said that for roughly the same amount of effort as baking and assembling individual shortcakes, you could make a showstopping three-tiered version? Strawberry shortcake cake is sure to earn you some oohs and ahhs.

Making the Perfect Shortcake Cakes

I wanted this cake to resemble the flavors and textures of the strawberry shortcakes I grew up but with wow factor. To pull it off, I needed cake layers that were sturdy enough to stack, buttery like a scone or biscuit, but still nice and tender like a layer cake. 

For the ideal shortcake cake layers, I relied on the reverse creaming method popularized by Rose Levy Berenbaum. This method mixes the softened butter directly with the dry ingredients before adding the liquid followed by the eggs. The butter coats the flour, preventing cake-toughening gluten from forming. It's a seemingly backward method that I knew would achieve the sturdy yet tender cake I had in mind.

Strawberry Shortcake Cake on a Cake Stand, and in the Surroundings, a Stack of Plates, a Bowl With Whole Strawberries, a Kitchen Towel, and a Few Forks on the Counter

Simply Recipes / Mark Beahm

Stabilized Whipped Cream

A crucial element of strawberry shortcake is, of course, a big dollop of homemade whipped cream. I did not want to give that up when converting this dessert into a layer cake. What makes whipped cream so enticing—its light and fluffy creaminess—is what makes it unruly in a tall layer cake.

Stabilized whipped cream, which is whipped cream made with the addition of a stabilizing ingredient, was the answer. It doesn't compromise any of the creaminess but makes a sturdier filling. It also lasts longer than regular whipped cream, which tends to melt quickly. My stabilizer of choice in this case is cream cheese, which also adds a subtle tanginess that is superb with strawberries.

Swap Out the Strawberries

Strawberries are one of the first fruits of summer, and can be fleeting. If you love shortcakes, you can extend the season by macerating the same weight of other fresh fruits. I find macerating works on berries or stone fruits. Here are some delicious ideas:

  • Peaches: Macerate peeled or unpeeled sliced peaches with the sugar. Try flavoring the whipped cream with rum extract.
  • Cherries: Pit cherries and cut them in half. Macerate the cherries with the sugar and add 1/2 teaspoon of cinnamon to the cherries for a subtle note of spice. Try it with bourbon whipped cream: substitute 1 tablespoon of bourbon for the vanilla extract.
  • Plums: Macerate peeled or unpeeled sliced plums with the sugar and add the grated zest from half of an orange.
Sliced Strawberry Shortcake Cake Showcasing the Layers of the Cake (on a Cake Stand)

Simply Recipes / Mark Beahm

How to Make It Ahead

You can absolutely bake the cake layers ahead of time, but you should prepare the strawberries and whipped cream just before assembling and serving. The cakes will keep wrapped airtight on the counter for up to 3 days or tightly wrapped and frozen for up to one month. To thaw, transfer the wrapped cake layers to the refrigerator overnight.

What to Do with Leftover Cake

For the best flavor and texture, eat strawberry shortcake soon after assembling it. Moisture from the strawberries will start to leech into the cream and the cake layers over time. But don't waste those leftovers: the cake is still delicious and worth saving, even if it isn’t as pretty. 

Store the leftover cake in an airtight container in the refrigerator. Use parchment paper or plastic wrap to cover the exposed, cut area and enjoy within 3 days.

Strawberry Season Delights

Strawberry Shortcake Cake

Prep Time 40 mins
Cook Time 24 mins
Total Time 64 mins
Servings 12 to 16 servings
Yield 1 (2 to 3) layer cake

This recipe makes three 8-inch layers or two 9-inch layers. If you only have two 8-inch pans, you can still bake three layers by baking them in batches. The baking times for both options are included in the recipe.

Ingredients

For the cake

  • 2 2/3 cups (320g) all-purpose flour

  • 1 1/2 cups (300g) sugar

  • 2 tablespoons baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 cup (227g) unsalted butter, room temperature

  • 1 1/4 cups buttermilk

  • 2 teaspoons vanilla extract

  • 3 large eggs, room temperature

For the strawberries

  • 1 pound fresh strawberries

  • 2 tablespoons granulated sugar

For the whipped cream

  • 4 ounces (113g) cream cheese, softened

  • 1/2 cup (60g) powdered sugar

  • 1/2 teaspoon vanilla extract

  • 2 cups heavy cream

  • A few whole strawberries, to decorate

Method

  1. Preheat the oven:

    Preheat the oven to 350°F. Lightly grease and flour three 8-inch cake pans or two 9-inch round cake pans. If desired, line the bottom of the pans with parchment rounds.

    A Buttered Circular Cake Pan for Strawberry Shortcake Cake Recipe

    Simply Recipes / Mark Beahm
  2. Combine the dry ingredients;

    In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, salt, and baking soda.

    Mixer Bowl With Shortcake Cake Dry Ingredients

    Simply Recipes / Mark Beahm
  3. Add the butter and buttermilk:

    Add the butter and mix on low speed until the mixture looks sandy, about 2 minutes.

    Pour in the buttermilk and vanilla extract. Mix on low speed until combined, about 30 seconds. Then increase the speed to medium and continue mixing for 30 seconds.

    Butter Mixed With Dry Ingredients Using a Stand Mixer

    Simply Recipes / Mark Beahm
    Wet Ingredients Mixed Into the Dry Ingredients

    Simply Recipes / Mark Beahm
  4. Add the eggs:

    Add the eggs, one at a time, mixing on low speed until fully combined. Scrape the bottom and sides of the mixing bowl with a spatula after each addition. After adding the last egg, mix on medium-high speed for 30 seconds. The batter should be smooth and thick.

    Strawberry Shortcake Cake Batter After Egg Is Added (Batter in a Stand Mixer Being Mixed by the Paddle Attachment)

    Simply Recipes / Mark Beahm
    Spatula Used to Scrape the Batter Down the Sides of the Bowl

    Simply Recipes / Mark Beahm
    Mixer Bowl of Strawberry Shortcake Cake

    Simply Recipes / Mark Beahm
  5. Transfer the batter to cake pans:

    Divide the batter evenly among the pans and smooth the tops with an offset spatula or the back of a spoon. If you have a kitchen scale, each layer should weigh about 15 ounces (425g) for three 8-inch layers, or about 22 1/2 ounces (640g) per layer for two 9-inch layers.

    Strawberry Shortcake Cake Batter in the Buttered Circular Cake Pan

    Simply Recipes / Mark Beahm
  6. Bake:

    For 8-inch cakes, bake for 21 to 24 minutes. If you’re baking two 9-inch layers, bake for 28 to 33 minutes. The edges should just be starting to pull from the sides of the pan and turning golden brown. A toothpick inserted into the center of one of the layers should come out clean.

    Cool the cakes in the pan for 5 minutes. Run an offset spatula or butter knife around the edge of the cakes to loosen them from the pan, then carefully turn them out onto a rack to cool completely.

    Tip

    If you only have two 8-inch cake pans, you can bake the three layers in batches. Let the cakes cool in the pan for 5 minutes before turning them out onto a rack to cool. Wash one of the pans, then lightly grease and dust it with flour. Pour in the remaining batter and bake.

    Baked Strawberry Shortcake Cake in the Circular Baking Pan

    Simply Recipes / Mark Beahm
    Strawberry Shortcake Cake Resting on a Wire Rack

    Simply Recipes / Mark Beahm
  7. Prepare the strawberries:

    While the cakes cool, prepare the macerated strawberries. Use a paring knife to hull the strawberries. Then, placing them flat side down on the cutting board, slice them into 1/8 to 1/4-inch slices. 

    Transfer the sliced strawberries to a bowl, pour in the sugar, and stir to coat them evenly. Cover the bowl and let the strawberries sit at room temperature for 30 minutes.

    Sliced Strawberries in a Bowl With a Spoon

    Simply Recipes / Mark Beahm
  8. Make the whipped cream:

    In the cleaned bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese, powdered sugar, and vanilla extract on medium speed until smooth, 1 to 2 minutes. 

    With the mixer still running, slowly pour in the heavy cream in a steady stream. Continue beating on medium speed until the mixture thickens and stiff peaks form. When you lift the whisk out of the cream, the whipped cream should come to a point at the tip of the whisk that stays upright.

    Cream Cheese and Powdered Sugar in Whisked Together a Mixer Bowl Using the Whisk Attachment

    Simply Recipes / Mark Beahm
    Whipped Heavy Cream Whisked Together With the Cream Cheese Mixture a Mixer Bowl Using the Whisk Attachment

    Simply Recipes / Mark Beahm
  9. Assemble the cake:

    Place one of the cake layers, right side up, on a large plate or cake stand. Use an offset spatula or the back of a spoon to spread about 1 cup (1 1/2 cups for a 9-inch two-layer cake) of the whipped cream evenly over the cake layer. Arrange half of the strawberries in an even layer on top of the whipped cream. Repeat with the second cake layer. 

    If you’re making a two-layer cake, top with another 1 1/2 cups of whipped cream and pile the remaining strawberries on top. For a three-layer cake, add the last layer and spread with about 1 cup of the whipped cream. Use an offset spatula or the back of a spoon to create swoops and swirls. Garnish the top of the cake with extra strawberries.

    Tip

    You will have extra whipped cream left over. You can frost the sides of the cake if desired, or serve slices with an extra dollop.

    Cream Cheese Whipped Cream Frosting Spread on a Layer of Cake Using an Offset Spatula (Cake on a Cake Stand, Which Is Next the Bowl of Strawberries)

    Simply Recipes / Mark Beahm
    Strawberries Added on Top of Whipped Cream (Cake on Cake Stand Next to a Bowl of Sliced Strawberries and the Bowl of Whipped Cream Frosting)

    Simply Recipes / Mark Beahm
  10. Storage:

    The cake is best enjoyed immediately after assembly.

    That said, it will keep, covered, for up to 3 days in the refrigerator. It won’t look as pretty as the strawberry juice starts to run, but it’s still delicious. The extra whipped cream will keep in an airtight container in the fridge for up to 3 days.

    Love the recipe? Leave us stars and a comment below!

    Strawberry Shortcake Cake Topped With Halved Strawberries on a Cake Stand, and on the Counter Next to It, a Plate With a Slice of Cake, a Bowl of Strawberries, and a Kitchen Towel

    Simply Recipes / Mark Beahm
Nutrition Facts (per serving)
383 Calories
26g Fat
35g Carbs
4g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 383
% Daily Value*
Total Fat 26g 33%
Saturated Fat 16g 79%
Cholesterol 107mg 36%
Sodium 437mg 19%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 3%
Total Sugars 28g
Protein 4g
Vitamin C 20mg 102%
Calcium 166mg 13%
Iron 1mg 5%
Potassium 145mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.