Fluffy Strawberry Shortcake Layer Cake Recipe Perfect for Summer Parties

Let me tell you, the scent of freshly baked vanilla cake mingling with sweet, juicy strawberries and rich, fresh cream is enough to make anyone’s mouth water before the first slice even hits the plate. The first time I baked this fluffy strawberry shortcake layer cake with fresh 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. It reminded me of summer days from when I was knee-high to a grasshopper, helping my grandma in her sunny kitchen, where strawberry desserts were always the star of the show.

Years ago, I stumbled upon this recipe during a rainy weekend baking session, trying to recreate the nostalgic flavors of those family gatherings. Honestly, I wish I’d discovered it sooner because it’s dangerously easy and offers pure, nostalgic comfort. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This fluffy strawberry shortcake layer cake quickly became a staple for summer parties, birthday celebrations, and those spontaneous sweet cravings that hit just when you need them most.

You know what makes this strawberry shortcake stand out? The layers are feather-light, with just the right crumb, and the fresh cream is whipped to silky perfection—no heavy, overly sweet frosting here. This cake feels like a warm hug on a plate, brightening up any table and making your Pinterest cookie board jealous. Whether you’re hosting a backyard barbecue or just want a sweet treat for your kids, this cake fits the bill perfectly. Trust me; you’re going to want to bookmark this one and make it your go-to summer dessert.

Why You’ll Love This Recipe

After testing this fluffy strawberry shortcake layer cake with fresh cream more times than I can count (in the name of research, of course), I can confidently say it ticks all the boxes for a crowd-pleaser. Here’s why it’s a winner:

• Quick & Easy: Comes together in under 90 minutes, perfect for busy weeknights or last-minute summer get-togethers.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
• Perfect for Summer Parties: Its lightness and fresh strawberry flavor scream sunshine and good times.
• Crowd-Pleaser: Always gets rave reviews from both kids and adults alike—no leftovers guaranteed!
• Unbelievably Delicious: The balance of fluffy cake, sweet-tart berries, and smooth cream creates comfort food with a fresh twist.

What sets this cake apart? I use a technique of folding whipped egg whites into the batter, giving it that cloud-like texture that melts in your mouth. The fresh cream isn’t overly sweetened, allowing the natural strawberry flavor to shine through beautifully. This isn’t just another strawberry shortcake—it’s the best version you’ll ever try. You’ll find yourself closing your eyes after the first bite, savoring the perfect harmony of flavors and textures. Seriously, it’s comfort food reimagined—lighter, fresher, and totally irresistible.

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, and the fresh strawberries bring a seasonal burst of sweetness that makes the cake truly shine.

• For the Cake:
  • All-purpose flour – 2 ½ cups (315g), sifted (I recommend King Arthur for consistent texture)
  • Granulated sugar – 1 ¾ cups (350g)
  • Baking powder – 2 ½ teaspoons (freshly measured for best rise)
  • Salt – ½ teaspoon
  • Unsalted butter – ½ cup (113g), softened (use European-style for richer flavor)
  • Whole milk – 1 cup (240ml), room temperature
  • Large eggs – 4, separated (room temperature helps with volume)
  • Pure vanilla extract – 2 teaspoons
  • White vinegar – 1 teaspoon (helps tenderize the crumb)
• For the Fresh Cream:
  • Heavy whipping cream – 2 cups (480ml), cold (Chill your bowl and beaters for best whip)
  • Powdered sugar – ¼ cup (30g), sifted
  • Pure vanilla extract – 1 teaspoon
• For the Strawberry Filling & Topping:
  • Fresh strawberries – 4 cups (about 600g), hulled and sliced (look for bright red, firm berries)
  • Granulated sugar – 3 tablespoons (to macerate the berries)
  • Fresh lemon juice – 1 tablespoon (adds brightness)

For substitutions, you can swap all-purpose flour with a gluten-free blend if needed, but make sure it includes xanthan gum for structure. Dairy-free options work well too—use coconut cream whipped instead of heavy cream, and almond or oat milk in place of whole milk. In summer, I love swapping some strawberries for fresh raspberries for a tangy twist.

Equipment Needed

• Two 8-inch (20 cm) round cake pans – nonstick or lined with parchment paper
• Electric mixer or stand mixer – essential for whipping egg whites and cream properly
• Mixing bowls – medium and large sizes for batter and cream
• Rubber spatula – for folding batter gently
• Fine mesh sieve – to sift dry ingredients
• Cooling racks – to cool cakes evenly
• Measuring cups and spoons – for precise measurements
• Sharp knife and cutting board – for slicing strawberries

If you don’t have a stand mixer, a good-quality hand mixer works fine—just be ready to give your arm a workout whipping the cream by hand! For budget-friendly options, silicone spatulas and nonstick pans from trusted brands like Wilton or OXO have served me well over the years. Keeping your beaters and bowls cold before whipping cream makes a huge difference in achieving stiff peaks.

Preparation Method

1. Prep your strawberries: In a medium bowl, combine the sliced strawberries, 3 tablespoons of sugar, and lemon juice. Toss gently and set aside to macerate for at least 30 minutes. You’ll notice the berries release their juices—a sweet, fragrant syrup perfect for moistening the cake layers later.
2. Preheat the oven: Set to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
3. Mix dry ingredients: Sift together 2 ½ cups flour, baking powder, and salt into a large bowl. This ensures an even rise and airy crumb.
4. Cream butter and sugar: In a separate bowl, beat the softened butter and 1 ¾ cups sugar until light and fluffy, about 3-4 minutes. You’ll see the mixture turn pale—this is key to a tender cake.
5. Add egg yolks and vanilla: Beat in the egg yolks one at a time, then stir in vanilla extract and vinegar.
6. Combine wet and dry ingredients: Add the flour mixture alternately with the milk, beginning and ending with flour. Mix gently to avoid overworking the batter.
7. Whip egg whites: In a clean bowl, beat the egg whites until stiff peaks form (when you lift the beaters, the peaks should stand straight without drooping). This step is crucial for that fluffy texture.
8. Fold egg whites into batter: Gently fold the whipped egg whites into the batter in three additions. Use a rubber spatula and fold carefully to keep as much air as possible. Your batter should look light and airy.
9. Bake: Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cakes should spring back when lightly pressed.
10. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Avoid frosting warm cake—it’ll melt the cream.
11. Whip the cream: Using chilled beaters and bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Don’t overbeat or it will turn grainy.
12. Assemble the cake: Place one cake layer on a serving plate. Spread a thick layer of whipped cream, then spoon over half the macerated strawberries and their juices. Top with the second cake layer, then frost the top and sides with remaining whipped cream. Decorate with remaining strawberries.
13. Chill and serve: Refrigerate the cake for at least 1 hour before serving to let the flavors meld and cream set.

Pro tip: If your egg whites deflate while folding, don’t panic—just fold more gently next time. The vinegar helps stabilize the batter, so don’t skip it. Also, room temperature eggs whip better, so plan to take them out 30 minutes before baking.

Cooking Tips & Techniques

One of the secrets to this fluffy strawberry shortcake layer cake is how you treat the eggs. Separating the eggs and whipping the whites to stiff peaks adds air and lightness that you just can’t get by mixing everything together. Honestly, I’ve seen many friends skip this step, but trust me—it changes the game. Also, folding is an art: use a gentle under-and-over motion with a spatula, and don’t rush it.

Another tip is to avoid overbaking. The cake should bounce back gently when touched, not feel dry or crumbly. Oven temperatures can vary, so start checking 5 minutes before the timer. I once overbaked the cake during a party prep and had to salvage it with extra whipped cream and berries—lesson learned!

When whipping cream, cold tools are your best friend. If your kitchen’s warm, pop the bowl and beaters in the fridge for 15 minutes beforehand. Stop whipping as soon as you see soft peaks to prevent turning it into butter.

Timing is key here. While the cake bakes and cools, use that time to macerate your strawberries—that syrupy goodness really makes the layers shine. Multitasking like this keeps the process smooth and stress-free.

Variations & Adaptations

• Dietary Swaps: For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, swap heavy cream with coconut cream and milk with almond or oat milk.
• Flavor Twists: Add a tablespoon of lemon zest to the cake batter for a citrus zing. Or mix in a handful of finely chopped fresh mint into the whipped cream for a garden-fresh note.
• Seasonal Adaptations: In winter, use frozen strawberries (thawed and drained) or switch to raspberries, blueberries, or peaches depending on what’s ripe.
• Cooking Method: If you don’t have round cake pans, you can bake the batter in a 9×13-inch pan for a sheet cake version—just reduce baking time slightly and cut into squares.
• Personal Favorite: I once added a thin layer of strawberry jam between the whipped cream and cake layers for an extra burst of berry flavor. It was a hit at a family reunion!

Serving & Storage Suggestions

This fluffy strawberry shortcake layer cake is best served chilled or at room temperature. I like to slice it just before serving to keep the layers fresh and fluffy. It pairs beautifully with a glass of sparkling rosé or a simple iced tea for a perfect summer party vibe.

To store, cover the cake loosely with plastic wrap and keep it refrigerated for up to 2 days. The cream will soften the cake layers over time, making it even more tender. If you want to store it longer, you can freeze slices wrapped tightly in plastic and foil for up to a month—just thaw in the fridge overnight.

When reheating, avoid the microwave as it can melt the cream. Instead, let the cake come to room temperature naturally for about 30 minutes. The flavors actually deepen and meld beautifully after resting, making leftovers a little slice of heaven.

Nutritional Information & Benefits

Each slice of this strawberry shortcake layer cake (based on 12 servings) contains approximately 320 calories, 18g fat, 35g carbohydrates, and 4g protein. The fresh strawberries provide vitamin C and antioxidants, supporting immune health and skin glow. Using fresh cream adds calcium and vitamin A, although it’s best enjoyed as an occasional treat.

For those mindful of dietary restrictions, this recipe is easily adaptable to gluten-free and dairy-free diets, making it accessible without sacrificing flavor or texture. Plus, the simple ingredients mean you’re not loading up on preservatives or artificial additives—just wholesome goodness.

Conclusion

If you’re looking for a dessert that feels like a warm summer embrace, this fluffy strawberry shortcake layer cake with fresh cream is the one. It’s approachable, delicious, and guaranteed to bring smiles around the table. Customize it with your favorite berries or dietary needs, and watch it become your new go-to for celebrations or just because.

I love this recipe because it brings back memories, creates new ones, and tastes like sunshine in every bite. So, why not give it a try? Let me know how your cake turns out and any fun twists you come up with—sharing is caring!

Don’t forget to leave a comment below, share this recipe with your friends, and pin it for your next summer party. Happy baking!

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day ahead and store them wrapped tightly in the fridge. Assemble the cake the day you plan to serve for the freshest results.

What if I don’t have cake flour?

No worries! Use all-purpose flour but remove 2 tablespoons per cup and replace with cornstarch to mimic cake flour’s tenderness.

How do I know when the whipped cream is ready?

Stop whipping when soft peaks form—when the cream holds a peak that gently bends at the tip. Overwhipping can cause it to turn grainy or separate.

Can I use frozen strawberries?

Yes, just thaw and drain them well to avoid extra moisture in the cake. Macerate with sugar and lemon juice as usual.

What’s the best way to store leftover cake?

Keep leftovers covered in the fridge for up to 2 days. For longer storage, freeze individual slices wrapped tightly and thaw in the fridge overnight before serving.

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