Easy Strawberry Shortcake Cake – Perfect for Summer!

This Strawberry Shortcake Cake is a fresh, delightful twist on the traditional dessert, featuring soft vanilla cake layers, juicy, sweet strawberries, and fluffy whipped cream. It’s an easy way to highlight those beautiful summer strawberries with a dessert that looks as good as it tastes!

Instead of the classic strawberry shortcake made with biscuits, strawberries, and whipped cream, this recipe turns it into a pretty layered cake that’s simple to make and perfect for summer gatherings. The best part? You skip the biscuit step without losing any of the flavor! This cake comes together with just three main elements:

• Vanilla cake – Moist and tender with a gentle vanilla flavor, made with both butter and vegetable oil to keep it soft and rich for days.
• Strawberries – Tossed with a bit of sugar to make a juicy syrup that seeps into the cake layers, adding freshness and sweetness.
• Homemade whipped cream – I recommend using stabilized whipped cream here so your cake stays pretty and firm. A little powdered sugar does the trick, keeping it fluffy and firm even if the cake sits out for a while (not that this one lasts long!).

Want more strawberry shortcake ideas? Try my classic strawberry shortcake biscuits recipe from scratch, or whip up my strawberry shortcake trifle for a fuss-free crowd-pleaser that tastes fantastic.

When ripe summer strawberries meet a simple, elegant cake, you get this Strawberry Shortcake Cake magic. It’s perfect for backyard barbecues, potlucks, or just an afternoon treat with your family. If you love the flavor of traditional strawberry shortcake but want something that feels a little more polished and takes less fuss, you’re going to adore this.

This recipe bakes a fragrant vanilla cake in three layers, each stacked with sweetened strawberries and light, stabilized whipped cream. It slices beautifully and looks gorgeous on any dessert table.

Keep reading for the full ingredient list, step-by-step baking and assembling instructions (plus tips for macerating your strawberries and stabilizing the whipped cream), tricks for perfect texture, flavor swaps to mix things up, and advice on storing and prepping ahead. You just need some basic pantry staples and three 9-inch cake pans, and you’re all set to make a summery cake that’s sure to brighten any day.

Why You’ll Love This Recipe

I find myself baking this cake again and again, and I’m pretty sure you’ll feel the same! Here are a few reasons why this one’s a keeper:

• Simply stunning. It’s built from three straightforward, delicious parts—vanilla cake, homemade whipped cream, and strawberries—that work together perfectly without any complicated steps.
• Less fuss, more flavor. No need to fuss over biscuits or complicated layers. Bake three cake layers, spread those juicy berries (macerated strawberries work beautifully) and cream, and you’ve got a showstopper with hardly any effort.
• Light and fresh. This cake isn’t heavy at all. The airy vanilla cake and whipped cream keep it light, while the strawberries add bright, fresh flavor—perfect for warm weather.

Ingredients for Cake, Filling, and Topping

• All-purpose flour – You can easily swap this for the same amount of gluten-free flour if needed.
• Baking powder – Helps your cake rise nice and fluffy with a great texture.
• Salt – Don’t skip it! It boosts all the flavors in the cake.
• Unsalted butter – Make sure it’s soft at room temp so it mixes nicely with oil, sugar, and vanilla. Cold butter can make the cake dense.
• Vegetable oil – Keeps your cake moist and tender for longer.
• Sugar – Sweetens and helps create a soft crumb texture.
• Vanilla extract – Essential for a warm, classic flavor.
• Eggs – Give structure and moisture to the batter.
• Milk – Whole or 2% milk works best for a creamy batter.
• Fresh strawberries – The star ingredient! Pick small, bright red berries that smell sweet.
• Sugar – Tossed with the strawberries to draw out their juicy sweetness.
• Heavy whipping cream – Chill it well so it whips to a fluffy, stable cream.
• Powdered sugar – Sweetens and stabilizes the whipped cream so it holds its shape.
• Vanilla extract – Adds that perfect hint of vanilla to the cream.

How to Bake and Assemble

1. Start by preheating your oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper rounds and lightly grease the sides.
2. In a bowl, whisk together the all-purpose flour, baking powder, and salt.
3. In a separate large bowl, beat the room-temperature butter, vegetable oil, sugar, and vanilla extract until the mixture looks pale and fluffy.

4. Add the eggs one at a time, beating well after each addition.

   

5. Add half the dry ingredients to the wet batter and stir just until combined. Then pour in the milk slowly and mix again. Finally, add the remaining dry ingredients and mix gently until just combined.
6. Pour the batter evenly into the three pans. Bake for 18 to 20 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let your cakes cool in the pans for a few minutes, then turn them out onto wire racks to cool completely.

8. While the cakes cool, rinse your strawberries, hull them (remove stems), and slice them.

   

9. Mix the sliced strawberries with sugar and refrigerate for at least 1 to 2 hours. This helps them release their juices and get deliciously syrupy.
10. Beat the chilled heavy cream with powdered sugar and vanilla extract on high speed until you get soft to medium-stiff peaks.
11. On your serving plate, place the first cake layer. Spread a generous layer of whipped cream, then scatter half of the macerated strawberries and some of their juices over it.

12. Add the second cake layer, repeat with whipped cream and remaining strawberries, then top with the last cake layer.

    

13. Spread or swirl the remaining whipped cream over the top, dot with fresh strawberries, and drizzle any leftover strawberry juices over the whole cake or individual slices.

14. Pop your cake into the fridge until you’re ready to cut and serve.

    

Baker’s Tips for Flawless Results

This cake is pretty straightforward, but a few insider tips will help you get that perfect, bakery-style result. Here’s what I do whenever I make this recipe:

• Start with room-temperature butter. This makes a huge difference! Butter that’s too cold or melted won’t whip properly with the other ingredients, and that fluffy texture is what gives the cake a light crumb.
• Cream long enough. Beat the butter, oil, and sugar until the mixture is pale and fluffy. This step traps air and helps your cake get that lovely rise.
• Mix the batter just enough. When you add the flour, fold it in gently and only until no streaks remain. Overmixing can make the cake tough since gluten develops.
• Use good-quality strawberries and plenty of them. Since strawberries are front and center, pick small, ripe berries that really smell sweet. Grab extra for the top of the cake and for soaking up that whipped cream.
• Don’t skip the chilling step for the strawberries. Letting them sit in sugar to macerate for an hour or two pulls out their juices, creating a syrup that makes the cake layers beautiful and moist—just like in our Classic Strawberry Shortcake with Whipped Cream.
• Powdered sugar is your whipped cream’s best friend. Besides sweetening, it helps stabilize the cream so it keeps that fluffy, spreadable texture without melting quickly.
• Keep things fresh by saving assembly for last. You can bake your cake layers ahead, but whip your cream and prepare the strawberries just before putting it all together for the freshest cake possible.

Easy Flavor Swaps and Add-Ins

Want to mix it up without making life harder? Try one of these simple twists for new flavor vibes:

• Mixed-berry shortcake: Swap half the strawberries for raspberries or blueberries, tossing them with sugar just like the strawberries for a pretty berry medley with layers of fresh flavor.
• Strawberry compote: If your berries aren’t quite as fresh or you’re using frozen, simmer them gently with a couple tablespoons of sugar and a squeeze of lemon juice until they turn saucy. Let it cool and use this compote instead of raw berries.
• Lemon or almond twist: Brighten the cake batter with a teaspoon or two of lemon zest, and swap one teaspoon of vanilla for almond extract for a lovely nutty note.
• Mascarpone or cream cheese addition: Stir 4 to 8 ounces of mascarpone or softened cream cheese into the whipped cream to make it extra luxurious and a bit more stable for piping or spreading. For inspiration, see our Strawberry Mascarpone Cake.
• Gluten-free or dairy-free: Replace the all-purpose flour with a 1:1 gluten-free blend for gluten-free. For dairy-free, swap heavy cream with full-fat coconut cream whipped, and use your favorite dairy-free butter substitute (the texture may change slightly but still delicious!).
• Different shapes and sizes: Turn this into a 9×13-inch sheet cake (bake 25 to 35 minutes) or cupcakes (18 to 22 minutes)—or try our Strawberry Filled Cupcakes for a dedicated recipe. Or skip baking and layer slices of store-bought angel food or pound cake with strawberries and cream for a no-bake surprise.

Storing, Make-Ahead, and Serving Tips

This cake tastes best fresh, but you can save leftovers for a few days. Keep in mind that the strawberries will soften and get juicier as it sits. To store, cover tightly with an airtight cake carrier if you have one. If not, wrap the cake carefully in two layers of plastic wrap with toothpicks stuck around the sides so the wrap doesn’t smoosh the whipped cream. Refrigerate up to 4 days.

If you want to get ahead, bake your cake layers up to one day in advance. Keep them wrapped or in a cake carrier at room temperature, or freeze them for up to three months—just thaw in the fridge before assembling. If you need a fully make-ahead strawberry dessert, our No-Bake Strawberry Cheesecake sets up beautifully in the fridge. You can prepare the strawberry mixture an hour or two ahead so the flavors meld, but don’t let it sit too long or the berries might get mushy. Whip your cream and assemble the cake right before serving to keep that fresh look and texture—much like our French Strawberry Tart (Tarte aux Fraises), which is best assembled close to serving.

Common Questions and Quick Answers

• How long will the assembled cake keep?

  If you cover it tightly and refrigerate, the cake stays fresh up to 4 days. Just remember the strawberries soften and release juice over time, so it tastes best on days one and two.

• Can I use frozen strawberries?

  Absolutely! But thawed frozen berries get watery. For best results, simmer them into a compote, let it cool, then use that instead. Or thaw and drain well before using raw, but be careful not to make the cake too soggy.

• How do I stabilize whipped cream so it holds up?

  This recipe uses powdered sugar to help the cream keep its shape. You can also fold in mascarpone, softened cream cheese, or dissolve some gelatin into your cream before whipping to give extra stability.

• Can I make parts ahead of time?

  Yes! You can bake the cake layers up to a day ahead or freeze them well wrapped. Make the strawberries about 1 to 2 hours before serving so they get juicy. Whip the cream and assemble the cake right before your event for the best texture.

• My cake turned out dense — what happened?

  Usually it’s from butter being too cold, over-mixing after adding the flour, or overbaking. Always use soft butter, mix gently until just combined, and watch the bake time carefully.

• Can I freeze the cake?

  I don’t recommend freezing the fully assembled cake with whipped cream and fresh berries. Instead, freeze the unfrosted cake layers tightly wrapped, then thaw in the fridge and assemble fresh. Cake layers freeze wonderfully for up to 3 months.

• How should I adjust baking times for different pan sizes or cupcakes?

  For a 9×13 pan, bake at 350°F for 25 to 35 minutes—test doneness with a toothpick. Cupcakes usually take 18 to 22 minutes. If doubling the recipe, use multiple pans rather than one thick layer for even baking. Prefer individual biscuit shortcakes instead of cake or cupcakes? See our classic strawberry shortcake for timing and assembly.