The Best Strawberry Shortcake Layer Cake You’ll Ever Bake

This Strawberry Shortcake Layer Cake is a dreamy mix of light sponge layers, fluffy whipped cream, and sweet, juicy strawberries. It’s elegant enough for parties yet easy enough for a cozy weekend treat. Every bite blends soft cake, creamy filling, and fresh berries into a dessert that feels like sunshine on a plate.

The beauty of this cake is in its simplicity — no heavy frosting, just real ingredients that let the strawberries shine. It’s the perfect show-stopper for spring, summer, or any celebration that calls for something fresh and irresistible. Whether you’re a beginner baker or a pro, this cake guarantees compliments and happy smiles all around. 🍓

Why You’ll Love This Strawberry Shortcake Layer Cake

You’ll fall in love with this cake because it’s light, fruity, and comforting all at once. The sponge is soft but sturdy, soaking up the sweet strawberry juices without falling apart. Each layer bursts with flavor and looks as beautiful as it tastes.

• Fresh and Simple: Real cream and ripe strawberries—nothing artificial.
• Beautiful Presentation: Golden sponge, pink berries, and white cream create a stunning, rustic look.
• Easy Ingredients: Pantry basics transform into a bakery-worthy dessert.
• Customizable: Add lemon zest, vanilla bean, or extra berries to make it your own.

Perfect for birthdays, brunches, or casual gatherings, this Strawberry Shortcake Layer Cake is a dessert that never fails to impress.

What You’ll Need

You only need simple, everyday ingredients for this Strawberry Shortcake Layer Cake:

Sponge Cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 5 large eggs
• ¾ cup sugar
• ¼ cup warm milk
• ¼ cup melted butter
• 1 tsp vanilla extract

Filling & Topping:

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla
• 2 ½ cups sliced strawberries

These basics create a light, fluffy cake layered with fresh berries and cream — simple and delicious.

How to Make Strawberry Shortcake Layer Cake

1. Bake the Sponge: Preheat oven to 350°F (175°C). Whisk flour, baking powder, and salt. Beat eggs and sugar until thick, fold in dry mix, milk, butter, and vanilla. Divide into two 8-inch pans and bake 20–25 min. Cool completely.
2. Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
3. Assemble: Layer cake, cream, and strawberries. Top with whipped cream and more berries.

A quick, elegant dessert that looks bakery-made and tastes like summer! 🌸

You Must Know

A few key tips make this Strawberry Shortcake Layer Cake truly perfect.
First, always use room-temperature eggs — they help the sponge rise light and fluffy. Don’t overmix once you add flour; gentle folding keeps the texture airy. Use fresh, ripe strawberries for the best flavor and natural sweetness.

When whipping cream, make sure it’s cold — straight from the fridge — so it whips faster and holds shape longer. Also, chill your mixing bowl for a few minutes before starting.
If you want your layers neat, level the tops of each cake before assembling. And most importantly, let the cakes cool completely before adding cream, or it will melt.

This cake is delicate yet easy — a little patience with prep makes all the difference in presentation and taste.

Perfecting the Cooking Process

For a flawless sponge, don’t rush the beating step. The air whipped into the eggs and sugar is what gives the cake its signature lightness. If your batter deflates, the cake can turn dense.
Use a scale or measure carefully — sponge cakes need accuracy. Line pans with parchment and avoid opening the oven too early; sudden drops in temperature can cause sinking.

To enhance flavor, brush a little sugar syrup or milk on the cooled layers before adding cream — this keeps them moist without heaviness. Assemble just before serving for the freshest texture.

Follow these small details, and your Strawberry Shortcake Layer Cake will come out bakery-perfect every single time. 🍓

Add Your Touch Strawberry Shortcake Layer Cake

One of the best things about this Strawberry Shortcake Layer Cake is how easily you can make it your own. Add lemon zest or a touch of almond extract to the sponge for a light twist. Swap strawberries for mixed berries like blueberries, raspberries, or blackberries for a colorful summer version.

If you want extra flavor, spread a thin layer of strawberry jam between the cake and whipped cream. For a lighter version, use Greek yogurt whipped with cream for a tangy balance.
You can also decorate with mint leaves, white chocolate shavings, or edible flowers for a beautiful finish.

This cake is flexible — whether rustic or refined, it’s always a showstopper on any dessert table.

Storing & Reheating

Enjoy more no-fail comfort meals.

Because it’s filled with cream and fresh fruit, this cake is best enjoyed the same day. However, you can store leftovers in the fridge for up to 2 days. Cover it with plastic wrap or a cake dome to keep the cream from drying out.

If you want to prep ahead, bake the sponge layers a day in advance and store them wrapped at room temperature. Assemble with cream and strawberries just before serving.

Avoid freezing the finished cake — the cream and fruit don’t thaw well. But the sponge alone can be frozen for up to 2 months if wrapped tightly. Simply thaw at room temperature before decorating.

Chef’s Helpful Tips for Strawberry Shortcake Layer Cake

Indulge in delicious treats to share.

• Use fresh ingredients: Fresh strawberries and real whipped cream make all the difference — skip artificial flavors.
• Chill before serving: A quick 30-minute chill helps the layers set and makes cleaner slices.
• Don’t overmix: Once you add the flour, fold gently to keep the sponge light and airy.
• Slice evenly: Use a serrated knife for neat layers without crumbling.
• Make it ahead: Bake the sponge a day before, wrap it tight, and assemble the next day for stress-free prep.

These small touches give your Strawberry Shortcake Layer Cake that polished, bakery-style finish everyone will love.

FAQ for Strawberry Shortcake Layer Cake

Can I use store-bought whipped cream?
Yes, but homemade whipped cream tastes fresher and holds better.

Explore cozy comfort food ideas.

Can I make it in advance?
Bake the sponge ahead, but assemble the cake the same day for best texture.

Can I use frozen strawberries?
You can — just thaw and drain them well before layering to avoid soggy cake.

What if I don’t have two pans?
Bake one large cake and slice it horizontally once cooled.

Conclusion

This Strawberry Shortcake Layer Cake is everything a dessert should be — light, creamy, and bursting with flavor. Perfect for birthdays, brunches, or anytime you want to treat yourself, it’s a cake that looks stunning and tastes even better.

With its soft sponge, billowy whipped cream, and fresh strawberries, every bite feels like a sweet taste of summer. Once you try it, this cake will become your go-to showstopper for every celebration. 🍓✨