Fluffy Strawberry Shortcake Layer Cake Recipe Easy and Perfect for Every Occasion

“Can you believe this came out of a last-minute scramble?” my friend Jenna asked, eyeing the towering strawberry shortcake layer cake on my kitchen counter. Honestly, I almost didn’t try making a full layer cake that day. I had just planned to whip up a quick batch of strawberry shortcakes, the kind you put together with biscuits and whipped cream. But then, that familiar scent of ripe strawberries and vanilla wafted in from the fruit bowl, and something in me decided to take a chance. The next thing I knew, I was mixing batter while the clock ticked, fingers sticky with sugar and flour. I was skeptical, sure—I mean, layer cakes can be tricky, right? But that cake came out so fluffy, so light, and packed with fresh strawberry flavor that it quickly became the star at every gathering since.

That day taught me that sometimes, the best recipes come from a little chaos and a lot of heart. This Fluffy Strawberry Shortcake Layer Cake isn’t just your typical dessert; it’s the kind of cake that makes you pause—eyes closed, savoring each bite—and quietly smile. It’s perfect for birthdays, tea parties, or just a spontaneous treat when you want to impress without fuss. I’ve made it countless times now, tweaking the layers and perfecting the whipped cream frosting until it’s just right. And the best part? You don’t need fancy ingredients or a pastry degree, just a pinch of patience and a love for strawberries.

It’s funny how a little accident in the kitchen can turn into a beloved recipe that feels like a celebration every time. This cake stuck with me because it’s honest, uncomplicated, and somehow magical in its softness and flavor. If you’re like me and appreciate a dessert that’s as comforting as it is beautiful, this strawberry shortcake layer cake will quietly win you over too.

Why You’ll Love This Recipe

After testing this fluffy strawberry shortcake layer cake through many weekends and gatherings, I’m confident it delivers on every front. Here’s why it’s become a staple in my kitchen:

• Quick & Easy: The batter comes together in about 20 minutes, and baking takes just 25 minutes per layer. Perfect for last-minute celebrations or casual get-togethers.
• Simple Ingredients: No need for specialty stores—basic pantry staples and fresh strawberries are all you need. I usually grab berries from the local market or use frozen when out of season.
• Perfect for Every Occasion: Whether it’s a birthday party, a picnic, or an afternoon tea, this cake fits right in with its light texture and fresh fruit topping.
• Crowd-Pleaser: Kids love the sweetness and fluffiness, while adults appreciate the balance of fresh berries and whipped cream. It’s a unanimous hit every time.
• Unbelievably Delicious: The secret is in the fluffy, tender layers combined with the lightly sweetened whipped cream and juicy strawberries. It’s like classic strawberry shortcake reimagined as a layered masterpiece.

What sets this recipe apart is the way the cake layers manage to be both moist and airy. I use a touch of buttermilk for tenderness, and folding the batter just enough keeps it from getting dense. The whipped cream frosting is stabilized just enough to hold the layers without weighing them down. Honestly, this isn’t just any strawberry shortcake—it’s the version you’ll want to make again and again. It’s the kind of cake that makes you forget it’s not from a bakery, which is exactly why it’s worth the effort.

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients to create a fluffy, flavorful cake complemented by fresh strawberries and a light whipped cream frosting. Most of them are pantry staples or easy to find at any grocery store.

• For the Cake Layers:
  • All-purpose flour (2 ¾ cups / 345 grams) – I prefer King Arthur brand for consistent texture
  • Baking powder (2 ½ teaspoons) – fresh baking powder is key for fluffiness
  • Baking soda (½ teaspoon)
  • Salt (½ teaspoon)
  • Unsalted butter (¾ cup / 170 grams), softened – room temperature is best for creaming
  • Granulated sugar (1 ¾ cups / 350 grams)
  • Large eggs (4), room temperature – helps with emulsification and rise
  • Buttermilk (1 cup / 240 ml), room temperature – adds tenderness and subtle tang
  • Pure vanilla extract (2 teaspoons) – look for Nielsen-Massey for a natural, rich flavor
• For the Strawberry Filling and Topping:
  • Fresh strawberries (4 cups / about 600 grams), hulled and sliced – use ripe, fragrant berries for the best taste
  • Granulated sugar (¼ cup / 50 grams) – to macerate the berries, bringing out their natural juices
  • Fresh lemon juice (1 tablespoon) – brightens the strawberry flavor
• For the Whipped Cream Frosting:
  • Heavy whipping cream (2 cups / 480 ml), chilled – cold cream whips better and holds shape
  • Powdered sugar (¼ cup / 30 grams) – adds sweetness and helps stabilize
  • Pure vanilla extract (1 teaspoon)
  • Optional: 1 teaspoon cornstarch – for slightly firmer whipped cream if you want it to hold up longer

If you prefer a dairy-free option, swapping the buttermilk with almond milk mixed with a tablespoon of vinegar works well. For a gluten-free version, almond flour can be used, but expect a denser texture. I’ve tried both substitutions with good results depending on your preference.

Equipment Needed

• Two 8-inch (20 cm) round cake pans – non-stick or well-greased and floured for easy release
• Electric mixer (stand or handheld) – essential for creaming butter and whipping cream efficiently
• Mixing bowls – medium and large sizes for batter and whipped cream
• Rubber spatula – perfect for folding ingredients gently without deflating batter
• Cooling racks – to cool the cake layers evenly and prevent sogginess
• Sharp serrated knife – for leveling cake layers if needed
• Measuring cups and spoons – accuracy is important for consistent results

If you don’t have 8-inch pans, 9-inch pans can work but the layers will be thinner and baking time slightly shorter. For whipping the cream, a chilled metal bowl helps keep the cream cold longer, making it whip faster and hold peaks better. I usually keep my mixing bowl in the fridge before starting.

Preparation Method

1. Preheat and prep pans (10 minutes): Set your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or non-stick spray, then lightly dust with flour or line with parchment paper circles. This step helps the cake come out cleanly after baking.
2. Mix dry ingredients (5 minutes): In a medium bowl, whisk together 2¾ cups (345g) all-purpose flour, 2½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. This ensures even distribution of leaveners.
3. Cream butter and sugar (5-7 minutes): Using an electric mixer, beat ¾ cup (170g) softened unsalted butter with 1¾ cups (350g) granulated sugar until pale and fluffy. This is a critical step—don’t rush here. Proper creaming incorporates air, leading to a lighter cake.
4. Add eggs and vanilla (3 minutes): Add 4 large eggs one at a time, beating well after each addition. Then mix in 2 teaspoons pure vanilla extract. The batter might look slightly curdled; that’s normal.
5. Alternate adding dry ingredients and buttermilk (5 minutes): With the mixer on low, add the dry ingredients in three parts, alternating with 1 cup (240 ml) room temperature buttermilk (start and end with the dry mix). Mix just until combined after each addition. Overmixing can make the cake tough, so be gentle here.
6. Divide batter and bake (25-30 minutes): Evenly pour the batter into the prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cakes should spring back lightly when pressed.
7. Cool layers (30 minutes): Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Cooling fully prevents the whipped cream from melting.
8. Macerate strawberries (15 minutes): In a bowl, toss 4 cups sliced strawberries with ¼ cup sugar and 1 tablespoon fresh lemon juice. Let sit at room temperature for at least 15 minutes until juicy and syrupy.
9. Whip the cream (5-7 minutes): Chill a large bowl and beaters. Whip 2 cups heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Add 1 teaspoon cornstarch if a firmer hold is desired. Be careful not to overwhip.
10. Assemble the cake (10 minutes): Place one cake layer on your serving plate. Spread a thick layer of whipped cream over the top, then spoon half the macerated strawberries with juices. Top with the second cake layer, repeat with whipped cream and remaining strawberries. Finish with a decorative swirl of cream and a few whole strawberries for that “wow” factor.

Pro tip: If the layers dome during baking, a quick trim with a serrated knife will give you flat, even layers perfect for stacking. Also, folding the batter gently preserves the airiness, which makes a huge difference in texture.

Cooking Tips & Techniques

Making a fluffy strawberry shortcake layer cake is mostly about handling ingredients with care and timing. Here are some insights from my own kitchen experiences:

• Butter and eggs at room temperature: This detail helps your batter combine smoothly, preventing graininess and encouraging rise. I learned this the hard way after one cake was dense and heavy.
• Don’t overmix the batter: Once you add flour, mix just until you don’t see dry streaks. Overworking gluten makes cakes tough. I always stop mixing early and fold gently with a spatula.
• Freshness of baking powder matters: I keep mine in the fridge and replace it every 6 months to keep cakes fluffy.
• Chilling the mixing bowl for whipped cream: This simple trick helps the cream whip faster and hold better. It’s saved me from many weepy frosting disasters.
• Let the strawberries macerate: Don’t skip the sugar and lemon step; it turns the berries juicy and sweet, adding natural syrup that soaks beautifully into the cake layers.
• Multi-task while baking: While the cake layers bake and cool, get your strawberries prepped and whip up that cream—saving time and keeping stress low.

One time, I forgot to soften the butter and ended up with a lumpy batter. Lesson learned: patience with ingredients makes all the difference. Also, I often chill the assembled cake for an hour before serving to let flavors meld and texture firm up.

Variations & Adaptations

This fluffy strawberry shortcake layer cake is a perfect base for customization. Here are a few ways to switch things up depending on your mood or dietary needs:

• Berry Mix-Up: Swap strawberries for a mix of blueberries, raspberries, and blackberries for a colorful, tangy twist. In summer, fresh berries make the cake pop with freshness!
• Chocolate Layer Cake: Add ¼ cup unsweetened cocoa powder to the dry ingredients for a chocolate-infused version. Pair with a lightly sweetened whipped cream and fresh strawberries—it’s a match made in heaven.
• Gluten-Free Option: Replace all-purpose flour with a gluten-free baking blend. I recommend brands like Bob’s Red Mill for reliable results. The texture might be a touch denser but still delicious.
• Dairy-Free Version: Use coconut cream whipped with a bit of powdered sugar and dairy-free milk (like almond or oat) mixed with vinegar as a buttermilk substitute.
• Personal Favorite: Once, I folded in a handful of toasted almond slivers between the layers for a subtle crunch that surprised everyone. It’s a great add-on if you want a little texture contrast.

Adjust baking times slightly for thicker or thinner layers, and feel free to experiment with different frostings like mascarpone cream or a light cream cheese frosting for a tangier finish.

Serving & Storage Suggestions

This cake is best served chilled or at cool room temperature to enjoy the full flavor and texture of the fluffy layers and fresh strawberries. I like to slice it into generous wedges and serve with a cup of tea or a glass of sparkling lemonade for a refreshing pairing.

For storage, cover the cake loosely with plastic wrap or an airtight container and keep it in the refrigerator. It stays fresh for about 2-3 days. The whipped cream and strawberries do start to soften the cake layers over time, which some folks actually like for a softer bite.

If you need to store for longer, you can freeze the cake layers (unfrosted) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw completely before assembling. The whipped cream frosting is best made fresh, but you can prepare the strawberries ahead and keep them refrigerated.

When reheating, it’s best not to microwave as it can melt the whipped cream, but letting slices sit at room temperature for 20 minutes brings out the flavors nicely. Flavors tend to deepen after resting overnight, so if you’re planning ahead, this cake actually gets better with a little time.

Nutritional Information & Benefits

This strawberry shortcake layer cake offers a delightful balance of indulgence and freshness. Each serving (about 1/12th of the cake) contains roughly:

Nutrient	Amount
Calories	320 kcal
Fat	18 g
Saturated Fat	11 g
Carbohydrates	35 g
Sugar	23 g
Protein	4 g

Strawberries bring a boost of vitamin C and antioxidants, adding a healthful note to this dessert. Using buttermilk contributes calcium and probiotics, while homemade whipped cream keeps preservatives at bay compared to store-bought frosting.

For those watching carbs or gluten, adapting with almond flour and dairy-free cream can make this dessert fit into lower-carb or special diets without sacrificing flavor. Just be mindful of the sugar content and adjust accordingly.

Conclusion

This fluffy strawberry shortcake layer cake is a recipe I keep coming back to because it’s a perfect blend of simple ingredients, straightforward technique, and truly satisfying flavor. It’s a cake that feels special without being complicated—a dessert you can trust to bring smiles at any event.

Feel free to make it your own by swapping berries, adding textures, or trying different frostings. I’ve found that the little tweaks always make it feel fresher and more personal. Honestly, it’s one of those recipes where the joy is as much in the making as the eating.

If you’ve ever enjoyed the light textures of a moist chocolate cake or the comforting simplicity of buttermilk biscuits, you’ll appreciate how this strawberry shortcake hits that same sweet spot of homey and elegant.

Happy baking and may your kitchen be filled with the sweet smell of strawberries and warm memories!

FAQs

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and wrap them tightly. Store the whipped cream and strawberries separately, then assemble right before serving for the freshest taste.

How do I keep the whipped cream from melting?

Use chilled heavy cream and chill your bowl and beaters before whipping. Serve the cake chilled and keep it refrigerated until just before serving.

Can I use frozen strawberries?

Absolutely. Thaw them completely and drain excess juice before macerating with sugar and lemon juice to prevent sogginess.

What if I don’t have buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5-10 minutes, and use as a buttermilk substitute.

How do I store leftover cake?

Keep leftovers covered in the fridge for up to 3 days. For longer storage, freeze unfrosted layers separately, then thaw and assemble when ready.

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