Few desserts capture the essence of summer like a strawberry shortcake cake. This cake is a masterpiece of layers: soft, tender vanilla cake, juicy, sugar-kissed strawberries, and fluffy whipped cream frosting. Whether you’re celebrating a birthday, hosting a dinner party, or just need a sweet treat to brighten your day, this strawberry shortcake cake checks all the boxes. It’s nostalgic, elegant, and oh-so-delicious.

This recipe always brings back fond memories of my grandmother’s backyard garden. She had rows of strawberry plants that she lovingly tended, and I was always her little helper. I vividly remember crouching in the dirt, picking strawberries that were still warm from the sun, their sweet aroma filling the air. Afterward, we’d bake a simple strawberry dessert together. This cake feels like a grown-up homage to those childhood summers—a little more polished but bursting with the same sun-ripened flavor.

The origin story: a twist on a classic

Strawberry shortcake is a classic dessert with roots in Europe, where shortcakes were often served with fruit and cream. The American version became popular in the 19th century, especially during strawberry season. Traditional shortcake involves a biscuit-like base, but this cake version is a modern twist that turns it into a showstopper. The light, fluffy cake layers provide the perfect backdrop for juicy strawberries and cloud-like whipped cream. And the semi-naked finish? A nod to rustic elegance that makes this cake feel homemade yet stunning.

Let’s talk ingredients: the stars of the show

Cake layers

The cake layers are the foundation of this dessert. Butter and oil create a moist yet fluffy texture—the best of both worlds. If you’re out of buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes. Don’t skip the buttermilk—it adds tang and tenderness.

Strawberries

Fresh, ripe strawberries are essential. They provide natural sweetness and vibrant color. If strawberries aren’t in season, you can substitute frozen ones (thawed and drained), but fresh always yields the best results. Pro tip: Look for berries that are bright red, firm, and fragrant.

Whipped cream frosting

This frosting is a game-changer. It’s stabilized with gelatin, which keeps it fluffy and firm enough to hold its shape. If you don’t have gelatin or prefer a vegetarian alternative, you can use agar powder, but the texture might differ slightly. Be sure to whip the cream to stiff peaks for that pillowy finish.

Kitchen gear: what you need (and what you can skip)

You’ll need three 8-inch cake pans for this recipe to create those beautiful layers. If you only have two pans, no worries—you can bake the layers in batches. An electric mixer is your best friend for whipping the frosting and creaming the butter and sugar. A piping bag with a large tip is optional, but it makes decorating a breeze. Don’t have a piping bag? A zip-top bag with the corner snipped off works just fine.

A cake leveler is handy for ensuring even layers, but a serrated knife will do the trick if you don’t have one. And while a slotted spoon might seem unnecessary, it’s a lifesaver for draining those juicy strawberries before layering them into the cake.

Step-by-step: bringing it all together

Baking the cake

Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper. (No parchment paper? Grease and flour the pans instead.)
Cream the butter, oil, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture, alternating with the buttermilk. Remember not to overmix—the batter should be smooth but not completely lump-free.
Divide the batter evenly among the pans and bake for 24–26 minutes. The tops should spring back when lightly touched. Let the cakes cool completely before assembling.

Preparing the strawberries

Reserve about ½ pound of strawberries for the top of the cake and slice them in half.
Chop the remaining strawberries into small pieces and toss them with sugar. Let them macerate while you prepare the frosting—they’ll release their juices, becoming even more flavorful.

Whipping the frosting

In a small dish, combine the gelatin and cold water. Let it sit until solidified, then microwave it for a few seconds to melt it back into liquid form.
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla until slightly thickened. Gradually drizzle in the melted gelatin and whip to stiff peaks.

Assembling the cake

Place one cake layer on your serving plate and spread a thin layer of frosting on top. Pipe a frosting “dam” around the edge to contain the strawberries.
Add half the chopped strawberries, draining any excess juice before layering. Repeat with the second layer.
Place the final cake layer on top and frost the entire cake with a thin, semi-naked layer of frosting. Use the remaining frosting to pipe decorative swirls on top and garnish with the reserved strawberries.

Variations to try (because creativity is delicious)

Gluten-free: Substitute a 1:1 gluten-free all-purpose flour blend.
Vegan: Replace the butter with vegan butter, the buttermilk with plant-based milk + vinegar, and the whipped cream with coconut cream.
Seasonal twist: Swap the strawberries for raspberries, peaches, or even a mix of summer berries.
Chocolate strawberry cake: Add 2 tablespoons of cocoa powder to the cake batter for a chocolatey spin.
International flair: Drizzle the layers with a splash of elderflower syrup for a Scandinavian twist or add a touch of cardamom to the batter for Middle Eastern-inspired flavor.

Presentation: let’s make it pretty

To wow your guests, arrange the reserved strawberry halves in a circular pattern on top of the cake. For a rustic touch, leave the stems on a few berries. Serve the cake on a pedestal stand to show off the layers. A sprig of mint or a dusting of powdered sugar can add a final flourish.

Pair it with the perfect drink

This cake pairs beautifully with a glass of chilled prosecco or rosé for a summer celebration. If you prefer non-alcoholic options, a sparkling lemonade or iced green tea complements the fresh strawberry flavor.

Storing leftovers (if there are any)

Store the cake in the fridge, covered, for up to 3 days. The whipped cream frosting holds up well, but the strawberries might soften over time. To reheat a slice (though it’s best served cold), let it sit at room temperature for 15 minutes before enjoying.

Scaling the recipe for a crowd

Need a smaller cake? Halve the recipe and use two 6-inch pans. For a larger gathering, double the recipe and use 9-inch pans, but extend the baking time by a few minutes. Just keep an eye on those cakes—they’re done when the tops spring back and a toothpick comes out clean.

Troubleshooting tips (because no one’s perfect)

Cake too dense? You might’ve overmixed the batter. Next time, be gentler when folding in the dry ingredients.
Runny frosting? Make sure the gelatin was fully incorporated and the cream was whipped to stiff peaks.
Soggy cake layers? Drain those strawberries well before layering!

Give it a try!

This strawberry shortcake cake is as delightful to make as it is to eat. Whether you stick to the recipe or put your own spin on it, it’s sure to become a family favorite. Let me know how it turns out—better yet, invite me over for a slice!

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes! Bake the cake layers up to 2 days in advance and store them tightly wrapped. Assemble the cake the day you plan to serve it.

2. Can I use store-bought whipped cream?
You can, but the homemade frosting adds stability and flavor.

3. What if I don’t have gelatin?
You can skip it, but the whipped cream might not hold up as long.

4. Can I freeze this cake?
Freeze the unfrosted cake layers for up to 3 months. Thaw and assemble when ready.

5. How do I prevent the cake from sticking to the pans?
Grease and line the pans with parchment paper—it’s foolproof!