Decadent Strawberry Shortcake Cake

Name: Decadent Strawberry Shortcake Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup milk; 3 1/2 tsp baking powder; 1/2 tsp salt; 2 large eggs; 1 tsp vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 2 cups heavy cream; 1/4 cup powdered sugar; 1 tsp vanilla extract

Highlighted under: Sweet Cravings Bakery

I love making this Decadent Strawberry Shortcake Cake whenever I want to impress my family or friends with a truly delightful dessert. The combination of fresh strawberries, creamy whipped cream, and soft cake layers creates a heavenly dish that everyone adores. Plus, it’s surprisingly easy to put together. With just a few ingredients, I can create something that looks fancy but feels rustic and comforting. This cake brings joy to any gathering and is perfect for celebrating special moments.

Created by

Anna

Last updated on 2026-02-05T18:09:27.390Z

When I first made this Decadent Strawberry Shortcake Cake, I was amazed by how simple yet impressive it turned out. The secret really lies in the quality of the strawberries; using ripe, sweet berries elevates the flavor. I learned that macerating the strawberries with a touch of sugar pulls out their juices, creating a lovely syrup that soaks into the cake layers. This little tip ensures every bite is bursting with berry goodness.

Moreover, the whipped cream plays a crucial role in balancing sweetness and creaminess. I whip the cream until soft peaks form, which allows it to hold its shape without being too stiff. This texture enhances the experience of each slice, making it both indulgent and light. I encourage everyone to try this method for their next gathering!

Why You Will Love This Recipe
Rich layers of cake, fresh strawberries, and fluffy cream create a crowd-pleasing dessert.
The balance of sweetness and freshness in each bite is utterly irresistible.
Perfect for special occasions or simply a delightful way to enjoy strawberries.

Choosing the Right Strawberries

When making this Decadent Strawberry Shortcake Cake, the choice of strawberries is crucial for a flavorful, vibrant filling. Look for strawberries that are deep red, plump, and fragrant. Avoid any that are soft or have blemishes, as these can negatively impact the texture and flavor of your cake. Fresh, ripe strawberries will offer the best sweetness and juiciness, elevating the entire dessert.

I often suggest using local, in-season strawberries when available, as they tend to be the most flavorful. However, if you need to use store-bought berries, choose organic options when possible. This can minimize pesticide residues and ensure that you’re getting the freshest taste. If strawberries are out of season, you could also experiment with other berries, such as raspberries or blueberries, for a delightful variation.

Perfecting the Cake Texture

Achieving the ideal cake texture is essential in this recipe. The goal is a light and airy cake that balances the richness of whipped cream and the freshness of strawberries. Be careful not to overmix the batter after adding the flour, as this can lead to a denser cake. Mix just until the ingredients are combined, and you see no flour streaks to maintain that fluffy consistency.

Additionally, make sure your butter is softened to room temperature before creaming with sugar. This will help incorporate air into the mixture, yielding a lighter cake. It’s also vital to ensure that your baking powder is fresh, as using expired leavening agents can prevent the cake from rising properly. Remember, the cakes should be a light golden color and spring back when gently pressed upon removing from the oven.

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1 tsp vanilla extract

For the Strawberry Filling

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Whipped Cream

2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract

Instructions

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries and granulated sugar. Toss to coat and let them sit for about 15 minutes to release their juices.

Make the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the milk, starting and ending with the flour mixture.

Bake the Cake

Divide the batter evenly between two greased round cake pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Prepare the Whipped Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Cake

Once the cakes are cool, place one layer on a serving plate. Spread half of the strawberries and their juices over the cake, followed by a layer of whipped cream. Place the second cake layer on top and repeat with the remaining strawberries and whipped cream.

Serve

Optionally, decorate the top with more strawberries and serve immediately for the best flavor and texture.

Pro Tips

For an extra burst of flavor, consider adding a hint of lemon zest to the whipped cream for a refreshing twist.

Storage and Make-Ahead Tips

You can make portions of this cake ahead of time, which is perfect for busy occasions. The cake layers can be baked 1-2 days in advance. Just ensure they are completely cooled before wrapping them tightly in plastic wrap and storing them in the refrigerator to maintain freshness. You can also prepare the strawberry filling the day before; just give it a gentle stir before using to redistribute the juices.

Whipped cream is best made shortly before serving, but if you need to prepare it in advance, consider whipping it to soft peaks and then refrigerating. Be aware that it may need a quick rewhip before assembling the cake, as it can lose some of its volume over time. Store any leftover whipped cream in an airtight container for up to 2 days.

Serving Suggestions and Variations

When serving this Decadent Strawberry Shortcake Cake, I love to add a touch of elegance by garnishing the top with additional fresh strawberries or even a drizzle of berry sauce. A sprinkle of mint leaves can also enhance the presentation and add a refreshing aroma. To make it more special, consider pairing the cake with a scoop of vanilla ice cream on the side for a delightful contrast in temperatures and textures.

For a fun twist, try incorporating lemon zest into the whipped cream for a bright, citrusy flavor. You can also layer in other fruits, like peaches or a mix of berries, to create a fruit medley. If you want a chocolate twist, consider adding cocoa powder to the cake batter; this will complement the strawberries beautifully and create a rich flavor profile that is sure to impress.

Questions About Recipes

→ Can I use frozen strawberries?

Fresh strawberries are recommended for the best flavor, but if using frozen, ensure they are thawed and drained well before using.

→ How can I make this cake ahead of time?

You can bake the cake layers a day in advance and store them covered. Assemble the cake on the day you plan to serve it for the best texture.

→ Is there a gluten-free option for this recipe?

You can substitute the all-purpose flour with a gluten-free blend that works for baking.

→ What other fruits can I use?

You can substitute the strawberries with raspberries, blueberries, or peaches, depending on your preference.