Unforgettable Strawberry Shortcake Cake in 5 Simple Steps

There is something about a quick, bright strawberry shortcake cake that makes a weeknight feel like a celebration. This Unforgettable Strawberry Shortcake Cake in 5 Simple Steps is the kind of recipe I reach for when kids need a win after soccer practice, when friends pop by for coffee, or when I want a simple dessert that still feels special. I call it a {focus keyword} in my kitchen because it is fast, forgiving, and full of fresh berry flavor, and it always earns compliments with almost no fuss.

Cozy meta description: Light sponge, fresh berries, and cloud-like whipped cream, a family-friendly strawberry shortcake cake ready in five simple steps.

Why Make This Recipe

This {focus keyword} is perfect when you want a homemade dessert without an all-day commitment, and it uses ingredients most home bakers keep on hand. It shines at backyard picnics, casual birthdays, or anytime you want something fresh and not too sweet. The layers are tender, the cream is airy, and the strawberries bring bright, seasonal color that makes a simple cake feel celebratory.

"This cake disappeared in minutes at our family gathering, definitely a keeper," says a happy home baker.

The recipe is forgiving, which is why I recommend it to new bakers, busy parents, and anyone who prefers straightforward steps. If you like a {focus keyword} that looks impressive but comes together quickly, this one fits the bill.

How to Make Unforgettable Strawberry Shortcake Cake in 5 Simple Steps

At a glance this {focus keyword} comes together by mixing a straightforward batter, baking two round layers, whipping sweetened cream, and assembling with sliced strawberries. You’ll make the batter in one bowl, split it between pans, and while the cakes cool you’ll whip the cream to soft, stable peaks. Assembly is simple and quick, layering cream and strawberries between the two sponge rounds and finishing with a light crown of berries.

Timing is forgiving, so you can bake the layers while prepping strawberries. This {focus keyword} benefits from brief chilling after assembly to let the cream firm slightly, making slices neater. Overall, the approach is simple, reliable, and family friendly.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup milk
2 large eggs
1 tsp vanilla extract
2 cups fresh strawberries, sliced
1 cup heavy whipping cream
2 tbsp powdered sugar

Notes and substitutions:

• For a lighter crumb use cake flour instead of all-purpose for a softer texture.
• Swap the granulated sugar for 3/4 cup coconut sugar for a subtle caramel note, though the color will be darker.
• Use full-fat milk for best tenderness, or try 2% if that is what you have.
• For a dairy-free version, use a vegan butter and coconut cream whipped with a powdered sugar substitute, though texture will vary. This substitution will change how the {focus keyword} behaves but keeps it approachable.

Directions

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, mix flour, sugar, baking powder, and salt until well combined.
3. Add butter, milk, eggs, and vanilla. Beat until smooth and no lumps remain.
4. Divide batter evenly between the pans and smooth the tops with a spatula.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Whip heavy cream and powdered sugar until stiff peaks form, being careful not to over-whip.
8. Place one cake layer on a plate. Spread half the whipped cream evenly and top with a layer of sliced strawberries.
9. Add the second cake layer and repeat with remaining whipped cream and strawberries, finishing with a pretty arrangement on top.
10. Serve immediately or refrigerate for up to 2 hours for firmer slices.

How to Serve Unforgettable Strawberry Shortcake Cake in 5 Simple Steps

Slice this {focus keyword} with a long, sharp knife for clean pieces, wiping the blade between cuts if needed. For casual family dessert, bring the cake to the table on a cake stand and let everyone help themselves, or plate individual slices with a few extra berries on the side for a pretty finish.

For a kid-friendly twist, add mini chocolate chips between layers or top slices with a small scoop of vanilla ice cream for an after-school treat. For a summer party, serve alongside cold lemonade or a sparkling water with lemon slices to complement the bright strawberry flavor.

How to Store

Store leftover slices of this {focus keyword} in the refrigerator, covered with a cake dome or plastic wrap, for up to 2 days. Because of the whipped cream, I do not recommend leaving the cake at room temperature for more than a couple of hours.

To freeze, wrap individual slices tightly in plastic wrap and place in an airtight container for up to one month. Thaw in the refrigerator overnight, then smooth the cream with a spatula before serving, as the whipped texture may change slightly after freezing. Reheating is not recommended, keep chilled and serve cold or at cool room temperature.

Tips to Make

Use room temperature eggs and milk so the batter mixes evenly and the cake rises uniformly, this little detail helps with texture when you make a {focus keyword}. Measure flour by spooning it into the cup and leveling, avoid packing to prevent a dense crumb. Beat the batter just until smooth, overmixing can lead to a tougher cake.

When whipping cream, start cold, and chill the bowl and whisk for faster results and more volume, this tip makes the whipped cream perfect for your {focus keyword}. If your strawberries are watery, pat them dry to avoid soggy layers. For neater slices chill the assembled cake for 20 to 30 minutes before cutting.

Variations

Strawberry-basil twist, add finely chopped fresh basil to the whipped cream for a subtle herb note that pairs beautifully with the berries in this {focus keyword}. Lemon lift, grate a little lemon zest into the batter for brightness, or add a tablespoon of lemon juice to the whipped cream for a gentle tang.

Chocolate layer, fold 2 tablespoons of cocoa into part of the batter for a marbled effect and a playful flavor swap. For a protein-conscious option, serve slices with a dollop of cottage cheese sweetened lightly, keeping the dessert family-friendly but more filling. Seasonal variations work well, swap strawberries for peaches or mixed berries when strawberries are out of season.

FAQs

Can I make the cake layers ahead of time?
Yes, you can bake the layers a day ahead, wrap them tightly in plastic wrap and refrigerate. Bring them to room temperature before assembling this {focus keyword} for best cream texture.

How do I keep whipped cream from becoming runny?
Use cold heavy cream and a chilled bowl, and stop whipping at stiff peaks. Stabilize with a teaspoon of instant pudding mix or a tablespoon of mascarpone if you need the whipped cream to hold longer on your {focus keyword}.

Can I use frozen strawberries?
Frozen berries can be used, but thaw and drain them well to avoid excess moisture. Fresh berries are best for texture and appearance in this {focus keyword}.

Is there a gluten-free option?
Yes, substitute a cup-for-cup gluten-free flour blend that contains xanthan gum and test the bake for doneness. The texture will differ but you can still enjoy a lovely {focus keyword}.

For More Recipe Inspiration

If you love quick family treats, you might enjoy this light, airy dessert idea: https://quickcakerecipes.com/cloud-cake-recipe/
For a playful celebration cake perfect for little ones, try this smash cake recipe: https://quickcakerecipes.com/smash-cake/

Visit our social pages for more photos and tips:
https://www.pinterest.com/quickcakes/

Conclusion

If you want to see a trusted, classic take for inspiration, check out this version of a strawberry shortcake cake from The Pioneer Woman on Savory Sweet Life, it’s a great reference for technique and presentation The Pioneer Woman’s Strawberry Shortcake Cake on Savory Sweet Life. For a layered, elegant interpretation with helpful step photos, Olive & Mango’s guide is a lovely companion piece Classic Strawberry Shortcake Layered Cake at Olive & Mango.

Enjoy baking this Unforgettable Strawberry Shortcake Cake in 5 Simple Steps, and remember a simple, well-made {focus keyword} can bring a little everyday magic to your family table.

Emily

Strawberry Shortcake Cake

A quick and delightful strawberry shortcake cake that brings celebration to any weeknight with its tender layers, whipped cream, and fresh strawberries.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour For a lighter crumb, use cake flour instead.
• 1 cup granulated sugar Swap with 3/4 cup coconut sugar for a caramel note.
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk Use full-fat for the best tenderness.
• 2 large eggs Use room temperature.
• 1 tsp vanilla extract

For the Filling

• 2 cups fresh strawberries, sliced Fresh berries are best for texture.
• 1 cup heavy whipping cream Start cold for better whipping.
• 2 tbsp powdered sugar

Method

 

Preparation

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, mix flour, sugar, baking powder, and salt until well combined.
3. Add butter, milk, eggs, and vanilla. Beat until smooth and no lumps remain.
4. Divide batter evenly between the pans and smooth the tops with a spatula.

Baking

1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
2. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Whipping Cream

1. Whip heavy cream and powdered sugar until stiff peaks form, being careful not to over-whip.

Assembly

1. Place one cake layer on a plate. Spread half the whipped cream evenly and top with a layer of sliced strawberries.
2. Add the second cake layer and repeat with remaining whipped cream and strawberries, finishing with a pretty arrangement on top.
3. Serve immediately or refrigerate for up to 2 hours for firmer slices.

Notes

For a kid-friendly twist, add mini chocolate chips between layers or serve with vanilla ice cream. Store leftovers in the refrigerator for up to 2 days.