Unforgettable Strawberry Shortcake Cake in 5 Simple Steps
The First Time I Made This I still remember the summer my neighbor knocked on my door with a bowl of sun-warm strawberries and a grin that said she had a plan. We stood in my tiny kitchen, sunlight pooling on the counter, and by the time the music stopped I had a new favorite:…
The First Time I Made This
I still remember the summer my neighbor knocked on my door with a bowl of sun-warm strawberries and a grin that said she had a plan. We stood in my tiny kitchen, sunlight pooling on the counter, and by the time the music stopped I had a new favorite: Unforgettable Strawberry Shortcake Cake in 5 Simple Steps. If you want something to pair with a quick snack while you wait for the cake to chill, I sometimes set out a little accompaniment like this 5-minute strawberry fruit dip so guests can nibble while I work. The smell of vanilla and butter mingling with freshly cut strawberries is the memory I chase every time I make it.
What Goes In the Cake
I like to tell friends exactly what I use so they can picture it on their counter. For this cake you’ll need 2 cups all-purpose flour and 1 cup granulated sugar to build the crumb, plus 1 tablespoon baking powder and 1/2 teaspoon salt to give it lift. The fat comes from 1/2 cup unsalted butter, softened, and the batter gets silk from 3/4 cup milk, 2 large eggs, and 1 teaspoon vanilla extract. For the fresh, juicy part you’ll want 2 cups fresh strawberries, sliced. And the light, cloud-like topping is made from 1 cup heavy whipping cream whipped with 2 tablespoons powdered sugar. Saying the list out loud always makes me smile because it’s simple and honest, like summer bottled up.
How I Bake It in 5 Simple Steps
I really do mean five simple steps, and I tell myself that whenever I’m tempted to overcomplicate things. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. In a large bowl, mix flour, sugar, baking powder, and salt so everything is evenly distributed. Add butter, milk, eggs, and vanilla. Beat until smooth; the batter should be glossy and pourable, not heavy. Divide batter evenly between the pans. Bake for 25-30 minutes or until a toothpick comes out clean. That toothpick test is one of those small rituals that tells you the cake is ready without overbaking. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely; this keeps the bottoms from sweating and becoming soggy.
While the cakes cool I whip the topping. Whip heavy cream and powdered sugar until stiff peaks form. There’s a fine line here: you want it firm enough to hold strawberries but soft enough to melt on your tongue. Place one cake layer on a plate. Spread half the whipped cream and top with sliced strawberries. Add the second cake layer and repeat with remaining cream and strawberries. Serve immediately or refrigerate for up to 2 hours, depending on whether you want the cream slightly chilled or cloud-soft at room temperature.
If you like the idea of a tropical twist, I’ve written about a retro favorite that gives similar satisfying textures in pineapple upside-down cake, and I find the same simple mindset applies: pick good fruit and don’t overwork the batter.
Little Tricks, Variations, and How to Know It’s Right
A few things I’ve learned from trial and error. First, let the butter and eggs come to room temperature so the batter blends without streaks. Second, I sprinkle a teaspoon of sugar over the sliced strawberries and let them sit for 10 minutes if they are less than perfectly sweet; it draws out juice and makes the berries glisten. Third, when folding in the final bits, I use a spatula and stop as soon as the flour disappears; overmixing means a dense cake and nobody wants that.
As for knowing when it’s done, look for a pale golden top and that gentle bounce when you press with a fingertip. The toothpick coming out clean is the most reliable sign. If you tap the cakes and they sound hollow, you’re good. When you assemble, the contrast of the soft, pale cake with the bright red strawberries and satin white cream is part of the joy. For a make-ahead option, you can bake the layers a day ahead, wrap them well and refrigerate; before serving, whip fresh cream and assemble to keep everything bright and light. If you want ideas for a no-bake twist, this no-bake strawberry cheesecake gave me inspiration for a creamier filling when I was short on oven time.
Variations I like: fold a tablespoon of lemon zest into the batter for a bright note, or swap half the whipped cream for sweetened mascarpone for a tangier frosting. For a nutty crunch, sprinkle toasted almonds between layers. If berries are out of season, a warmed berry compote spooned between layers works beautifully.
I often serve this cake with strong coffee or a glass of sparkling wine; the acidity and bubbles cut through the cream and make every bite feel celebratory. If guests are children or you want something extra, a scoop of vanilla ice cream on the side is pure comfort.
A Few Final Practical Notes
Storage comes up a lot when I share this; that line in the recipe—serve immediately or refrigerate for up to 2 hours—speaks to the cake at its peak texture. If you have leftovers, I wrap slices tightly in plastic wrap or put them in an airtight container and refrigerate for up to 48 hours. The cake is best the day it’s made but still lovely the next day if you keep it cold. When assembling ahead, I sometimes keep the layers separate and store them for up to a day, then whip the cream fresh and build the cake an hour before guests arrive so it looks like it was made at the last minute.
A couple more tips I always tell friends: chill your mixing bowl before whipping cream if your kitchen is warm, and warm the strawberry slices slightly in a saucepan with a teaspoon of sugar if you like a saucier filling. I learned that last trick the time my sister hosted a picnic and the berries were a little under-ripe; no one noticed once they were glossy and singing with flavor. For a playful take, try making mini shortcake sandwiches using twice-baked slices or even split biscuits for a handheld treat, drawing on ideas I used when testing soft strawberry cake mix sandwich cookies for a party.
Conclusion
If you want a couple of other takes on this classic that influenced my own tweaks, I like the presentation and notes over at The Pioneer Woman’s Strawberry Shortcake Cake – Savory Sweet Life for its approachable style, and this layered version at Classic Strawberry Shortcake Layered Cake | Olive & Mango gives a lovely alternative assembly. Give the Unforgettable Strawberry Shortcake Cake in 5 Simple Steps a try the next time strawberries are perfect at the market; it’s the sort of recipe that walks into a kitchen and makes everyone smile.
Unforgettable Strawberry Shortcake Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, mix flour, sugar, baking powder, and salt until evenly distributed.
- Add butter, milk, eggs, and vanilla to the dry ingredients. Beat until smooth.
- Divide batter evenly between the pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Place one cake layer on a plate. Spread half the whipped cream and top with sliced strawberries.
- Add the second cake layer and repeat with remaining cream and strawberries.
- Serve immediately or refrigerate for up to 2 hours.
