Fluffy Strawberry Shortcake Layer Cake Recipe Easy Homemade Dessert

Let me tell you, the scent of fresh strawberries mingled with vanilla and sugar wafting from my kitchen is enough to make anyone’s mouth water. The first time I baked this fluffy strawberry shortcake layer cake with whipped cream, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma would make a simple strawberry shortcake that felt like pure magic. This recipe is my grown-up spin on that nostalgic treat, a recipe I stumbled upon on a rainy weekend when I craved something sweet but light.

Honestly, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This fluffy strawberry shortcake layer cake with whipped cream has become a staple for family gatherings and gifting to neighbors, offering pure, nostalgic comfort in every bite. You know what? It’s dangerously easy to pull together, making it perfect for potlucks or a sweet treat to brighten up your Pinterest cookie board. I’ve tested this recipe more times than I can count—in the name of research, of course—and it never fails to impress.

Why You’ll Love This Recipe

This fluffy strawberry shortcake layer cake with whipped cream isn’t just another dessert; it’s the kind that makes you close your eyes after the first bite. Here’s why it’s a keeper:

• Quick & Easy: Comes together in under an hour, perfect for those busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Celebrations: Great for birthdays, brunches, potlucks, and cozy dinners alike.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, no leftovers here.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food, with fluffy cake layers, juicy strawberries, and silky whipped cream.

What sets this recipe apart? It’s all about the cake’s fluffiness—thanks to a gentle folding technique and the perfect balance of wet and dry ingredients. Plus, whipping the cream fresh (not from a can!) gives it that light, airy feel that makes this cake feel like a treat but not a chore. This recipe isn’t just good; it’s comfort food reimagined—lighter, faster, and with the same soul-soothing satisfaction. Whether you want to impress guests without stressing or simply want a fresh, homemade dessert, this strawberry shortcake layer cake delivers.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with fresh strawberries shining as the star.

• For the Cake Layers:
  • 1 ¾ cups (220g) all-purpose flour (I like King Arthur for best texture)
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened (adds richness)
  • ¾ cup (180ml) whole milk, room temperature (use dairy-free milk if needed)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
• For the Strawberry Filling:
  • 4 cups (600g) fresh strawberries, hulled and sliced (in summer, swap in fresh berries instead of frozen)
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice (brightens flavor)
• For the Whipped Cream:
  • 1 ½ cups (360ml) heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

If you want a gluten-free version, feel free to swap the flour for a gluten-free blend. For a dairy-free twist, coconut cream works beautifully in place of heavy cream. I’ve found that using fresh, firm strawberries makes all the difference—avoid overly ripe fruit or your filling gets too watery.

Equipment Needed

• Two 8-inch (20cm) round cake pans (non-stick preferred; parchment paper helps with easy release)
• Mixing bowls (medium and large)
• Electric mixer or stand mixer (for whipping cream and cake batter)
• Spatula for folding and scraping bowls
• Whisk (for mixing dry ingredients)
• Measuring cups and spoons (accuracy is key for baking)
• Cooling rack (to cool the cakes properly)
• Knife and cutting board (for slicing strawberries)

If you don’t have a stand mixer, a hand mixer works just fine—just be ready for a little arm workout when whipping the cream. For budget-friendly options, silicone spatulas and non-stick pans from brands like Wilton or OXO have served me well without breaking the bank. Keep your pans well-greased and lined for best results and easy cleanup.

Preparation Method

1. Prep the Strawberries (10 minutes): In a medium bowl, combine the sliced strawberries, ¼ cup sugar, and lemon juice. Stir gently and set aside to macerate while you prepare the cake. This step helps bring out the natural juices and sweetness. If your strawberries look a bit watery later, just drain some of the liquid to avoid soggy layers.
2. Preheat the Oven and Prepare Pans (5 minutes): Set your oven to 350°F (175°C). Grease the two 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
3. Mix Dry Ingredients (2 minutes): In a large bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and avoids clumps.
4. Cream Butter and Sugar (3-5 minutes): Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy—about 3 to 5 minutes. This step is key for that fluffy texture, so don’t rush it!
5. Add Eggs and Vanilla (2 minutes): Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
6. Alternate Adding Dry Ingredients and Milk (3-4 minutes): Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the milk in two parts (start and finish with dry). Mix just until combined—overmixing can make the cake dense.
7. Pour Batter and Bake (25-30 minutes): Divide the batter evenly between the pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Don’t open the oven door too early—your cake will thank you.
8. Cool the Cakes (30 minutes): Let the cakes cool in the pans for 10 minutes, then invert onto a cooling rack to cool completely. This step prevents sogginess and keeps the cakes light.
9. Make the Whipped Cream (5-7 minutes): In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla on high speed until soft peaks form. Be careful not to overbeat—otherwise, you’ll end up with butter!
10. Assemble the Cake (10 minutes): Place one cake layer on your serving plate. Spread a generous layer of whipped cream over it, then spoon half the macerated strawberries on top. Add the second cake layer, then frost the top and sides with remaining whipped cream. Decorate with remaining strawberries for a fresh, gorgeous finish.

If you notice any cracks or uneven tops, feel free to trim them slightly for a polished look. Patience is key when assembling; letting the cake chill for 20 minutes before slicing helps it hold together nicely.

Cooking Tips & Techniques

Fluffy cakes can be tricky, but I’ve learned a few tricks that really help this strawberry shortcake layer cake shine. First, always use room temperature eggs and milk—cold ingredients can cause the batter to curdle or bake unevenly. When creaming butter and sugar, don’t skimp on time; this step traps air for that light texture. You know, I once rushed this, and the cake came out dense—it was a good lesson!

Folding the dry ingredients gently is another must. Overmixing develops gluten, making cakes tough. I like to add the dry and wet ingredients alternately and fold with a spatula, just until you don’t see dry flour anymore.

Whipped cream is best when your bowl and beaters are cold—pop them in the freezer for 10 minutes before whipping. Also, watch closely as you whip; stopping at soft peaks keeps the cream silky and perfect for spreading. Multitasking while the cake is baking is a lifesaver—I usually prep strawberries and clean up during this time.

Lastly, assembling the cake while the layers are completely cooled prevents melting or sliding. If your strawberries are super juicy, drain excess liquid to keep the cake from getting soggy.

Variations & Adaptations

This fluffy strawberry shortcake layer cake with whipped cream is pretty versatile! Here are some ways to make it your own:

• Dietary Swap: For a gluten-free version, swap all-purpose flour with almond or gluten-free baking flour. For dairy-free, use coconut cream instead of heavy cream and a plant-based butter substitute.
• Seasonal Twist: Swap strawberries for blueberries or peaches in summer, or use frozen berries in winter—just thaw and drain well.
• Flavor Boost: Add a tablespoon of lemon zest to the cake batter for a citrusy brightness, or fold in some finely chopped mint with the strawberries for a fresh pop.
• Cooking Method: Try baking this in three smaller pans for a taller, more elegant layer cake, or bake as cupcakes for portable treats.
• Personal Variation: I once added a thin layer of homemade strawberry jam between the layers for extra fruity sweetness—it was a hit!

Serving & Storage Suggestions

This cake is best served chilled or at room temperature, letting those luscious strawberry flavors come through. Slice it up with a sharp serrated knife to avoid squishing the layers. It pairs wonderfully with a cup of Earl Grey tea, a cold glass of milk, or even a light sparkling rosé if you’re feeling fancy.

Store leftovers covered in the fridge for up to 3 days. The whipped cream softens a bit over time, which honestly makes it even more tender. If you want to keep it longer, you can freeze the cake layers (unassembled) wrapped tightly for up to a month. Thaw overnight in the fridge and whip fresh cream before assembling.

When reheating (if you want warm cake), I recommend warming slices gently in the microwave for 10 seconds—don’t overdo it or the cream melts away. Flavors actually deepen after a night in the fridge, so making this a day ahead is a smart move.

Nutritional Information & Benefits

This fluffy strawberry shortcake layer cake with whipped cream offers a delicious treat with some nutritional perks. Strawberries are rich in vitamin C and antioxidants, promoting immune health and glowing skin. Using whole milk and real butter adds essential fat for satiety and flavor, while fresh whipped cream keeps things light compared to heavy frostings.

Per serving (based on 12 slices), expect roughly 320 calories, 18g fat, 35g carbs, and 4g protein. This recipe is gluten-friendly if you swap flours accordingly and can be dairy-free with substitutions mentioned earlier. Just a heads-up: it contains eggs and dairy as standard allergens.

From a wellness perspective, this cake is a sweet celebration without being over the top—perfect for savoring those moments that deserve a little indulgence, you know?

Conclusion

This fluffy strawberry shortcake layer cake with whipped cream is one of those recipes that feels like a warm hug on a plate. It’s easy enough for weeknight baking but special enough to steal the show at gatherings. I love how it balances lightness with indulgence, making it a dessert you’ll want to come back to again and again.

Feel free to customize it based on what you have and what you love—whether that’s swapping berries, changing up the frosting, or adding a little zest. I can’t wait to hear how you make this recipe your own, so please leave a comment or share your photos. Trust me, once you try this cake, you’re going to want to bookmark this one for every season.

FAQs About Fluffy Strawberry Shortcake Layer Cake with Whipped Cream

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and keep them wrapped at room temperature or refrigerated. Assemble with whipped cream and strawberries on the day you plan to serve for best freshness.

How do I keep the whipped cream from melting?

Keep your bowl and beaters chilled before whipping, and serve the cake cold or at room temperature. If it’s warm, whipped cream softens quickly. Storing the cake in the fridge helps maintain texture.

Can I use frozen strawberries for the filling?

Yes, but thaw them completely and drain excess liquid to avoid soggy cake layers. Macerate with sugar and lemon juice just like fresh strawberries for best flavor.

What if I don’t have cake pans?

You can bake this in cupcake liners or a loaf pan—just adjust baking time accordingly. Keep an eye on it and test doneness with a toothpick.

Is there a way to make this cake less sweet?

Sure! You can reduce the sugar slightly in the cake batter or skip the powdered sugar in the whipped cream. Using tart strawberries also balances sweetness nicely.

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