Fluffy Strawberry Shortcake Layer Cake Recipe Easy Perfect Homemade Dessert

Let me tell you, the scent of fresh strawberries mingling with fluffy vanilla cake baking in the oven is enough to make anyone’s mouth water. The first time I baked this fluffy strawberry shortcake layer cake, 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 brings back memories of summers when I was knee-high to a grasshopper, helping my grandma hull strawberries for her famous shortcake. Years ago, I stumbled upon this recipe while trying to recreate that nostalgic treat on a rainy weekend, and honestly, I wish I’d discovered it sooner. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). It’s dangerously easy and offers pure, nostalgic comfort with every bite. Whether you’re looking for a sweet treat for your kids, a showstopper for potlucks, or simply want to brighten up your Pinterest cookie board, this fluffy strawberry shortcake layer cake recipe is going to become your new go-to. I’ve tested it more times than I can count—in the name of research, of course—and it’s now a staple for family gatherings and gifting alike. Trust me, this cake feels like a warm hug you didn’t know you needed, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This fluffy strawberry shortcake layer cake recipe is not just your ordinary dessert—it’s the kind that has been perfected through countless trials and countless happy tummies. Here’s why it stands out:

• Quick & Easy: Comes together in under 90 minutes, perfect for busy weeknights or last-minute celebrations.
• Simple Ingredients: No fancy grocery trips needed; chances are you already have everything in your kitchen pantry.
• Perfect for Any Occasion: Whether it’s brunch, birthday parties, or cozy family dinners, this cake shines.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—seriously, it disappears fast!
• Unbelievably Delicious: The fluffy texture combined with juicy strawberries and light whipped cream makes it next-level comfort food.

What makes this recipe different? Well, I blend fresh mashed strawberries right into the batter for a subtle fruity undertone, and the cake layers come out incredibly moist without being heavy. Plus, the whipped cream frosting is lightly sweetened to keep it fresh and airy—no heavy buttercream here. This isn’t just another strawberry shortcake; it’s a best version you’ll want to make again and again. Honestly, it’s the kind of dessert that makes you close your eyes after the first bite, savoring that perfect balance of sweet, tart, and fluffy goodness. It’s comfort food with a fresh twist, ready to impress guests without the stress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfying fluffy texture without fuss. Most are pantry staples or easy to find fresh produce.

• For the Cake Batter:
• 2 ½ cups (312g) all-purpose flour (I prefer King Arthur for consistent texture)
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (170g) unsalted butter, softened (room temperature for easy creaming)
• 1 ¾ cups (350g) granulated sugar
• 3 large eggs, room temperature
• 1 tbsp vanilla extract (pure vanilla extract makes a big difference)
• 1 cup (240ml) buttermilk (or whole milk with 1 tbsp lemon juice or vinegar as a substitute)
• ¾ cup (180g) fresh strawberries, mashed (adds a subtle fruity flavor)
• For the Whipped Cream Frosting:
• 2 cups (480ml) heavy whipping cream, chilled
• ¼ cup (30g) powdered sugar (adjust to taste)
• 1 tsp vanilla extract
• For the Strawberry Filling and Topping:
• 2 cups (300g) fresh strawberries, sliced
• 2 tbsp granulated sugar (to macerate strawberries)

If you want a gluten-free twist, almond flour works nicely but expect a slightly denser texture. For dairy-free options, swap buttermilk for almond or oat milk with a splash of lemon juice, and use coconut cream instead of heavy cream. In summer, swapping fresh strawberries with berries like raspberries or blueberries gives a fun seasonal twist.

Equipment Needed

• Two 8-inch (20 cm) round cake pans (non-stick or well-greased and floured)
• Electric stand mixer or hand mixer (for creaming butter and whipping cream)
• Mixing bowls (various sizes)
• Measuring cups and spoons (both metric and US recommended for accuracy)
• Spatula (silicone scraper for folding and mixing)
• Cooling racks (to cool cakes evenly and prevent sogginess)
• Fine mesh sieve (optional, for sifting flour to avoid lumps)
• Knife and cutting board (for slicing strawberries)

Don’t have a stand mixer? No worries! A hand mixer works just fine, although it takes a bit more elbow grease. For budget-friendly cake pans, silicone pans are easy to clean and non-stick, but metal pans offer better heat distribution. I’ve found that well-maintained pans make a big difference in how evenly the cake bakes. Also, keeping the heavy cream chilled before whipping helps a ton, so having a cold bowl ready is always a good idea.

Preparation Method

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans, or line them with parchment paper for easy removal. This step ensures your layers come out clean and fluffy.
2. Prepare Strawberries: Mash ¾ cup (180g) of fresh strawberries with a fork until slightly chunky. For the filling, slice 2 cups (300g) of strawberries and toss with 2 tbsp granulated sugar. Let them sit while you prepare the batter to macerate and get juicy (about 10-15 minutes).
3. Sift Dry Ingredients: In a medium bowl, sift together 2 ½ cups (312g) all-purpose flour, 2 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Sifting helps keep the cake light and airy.
4. Cream Butter and Sugar: In a large bowl, beat ¾ cup (170g) softened unsalted butter and 1 ¾ cups (350g) granulated sugar using a stand mixer on medium speed until light and fluffy, about 3-4 minutes. This step is key for that fluffy texture.
5. Add Eggs and Vanilla: Beat in 3 large eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in 1 tbsp vanilla extract.
6. Alternate Adding Dry Ingredients and Buttermilk: Reduce mixer speed to low. Add dry ingredients in three parts, alternating with 1 cup (240ml) buttermilk and the mashed strawberries. Begin and end with the flour mixture. Mix just until combined after each addition—overmixing can make the cake dense.
7. Divide Batter and Bake: Evenly divide the batter between the two prepared pans. Smooth the tops with a spatula. Bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back slightly when touched.
8. Cool Cakes: Let the cakes cool in the pans for 10 minutes, then turn out onto cooling racks to cool completely. Cooling prevents the whipped cream frosting from melting and sliding off.
9. Prepare Whipped Cream Frosting: Using a chilled bowl and whisk attachment, beat 2 cups (480ml) heavy whipping cream with ¼ cup (30g) powdered sugar and 1 tsp vanilla extract until soft peaks form. Be careful not to overwhip—stop when it’s fluffy but still smooth.
10. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top, then spoon half of the macerated sliced strawberries on top. Add the second cake layer and frost the entire cake with the remaining whipped cream. Garnish the top with the rest of the strawberries for a pretty finish.
11. Chill Before Serving: For best results, refrigerate the cake for at least 1 hour before slicing. This helps the layers set and flavors meld beautifully.

If your cake looks a little uneven after baking, no worries! Use a serrated knife to level the tops before assembling. Also, if the whipped cream starts to soften during assembly, pop it back in the fridge for a few minutes to firm up. These little tricks keep your strawberry shortcake layer cake looking picture perfect.

Cooking Tips & Techniques

Here are some pro tips I picked up over many strawberry shortcake baking sessions:

• Room Temperature Ingredients: Make sure your eggs, butter, and buttermilk are at room temperature. It helps everything mix evenly and traps more air for fluffiness.
• Don’t Overmix: Once you add the flour, mix just until the ingredients come together. Overmixing develops gluten, which can make your cake tough.
• Fresh Strawberries Matter: Using ripe, juicy strawberries makes a world of difference. If they’re not in season, frozen berries can work but thaw and drain excess liquid to avoid sogginess.
• Whipping Cream to Soft Peaks: If you accidentally whip the cream too far and it starts to turn buttery, just add a splash of cold cream and carefully re-whip.
• Layering Patience: Let the cake layers cool completely before frosting. Warm cake can melt the whipped cream, turning your cake into a sad, droopy mess.
• Time-Saving Tip: Macerate your strawberries while the cake bakes to multitask efficiently.

I once tried skipping the buttermilk and regretted it—the cake ended up dry and crumbly. Lesson learned: never underestimate that tangy buttermilk magic. Also, I’ve found that sifting the dry ingredients really helps keep the crumb fine and tender.

Variations & Adaptations

Want to switch things up? Here are some tasty ways to customize this fluffy strawberry shortcake layer cake recipe:

• Chocolate Strawberry: Add ¼ cup (25g) cocoa powder to the dry ingredients for a chocolate twist. Pair with chocolate shavings on top.
• Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Add 1 tsp xanthan gum if your blend doesn’t include it for better structure.
• Dairy-Free Delight: Use almond or oat milk with a splash of apple cider vinegar for the buttermilk substitute. Swap heavy cream with chilled coconut cream whipped until fluffy.
• Berry Mix-Up: Swap strawberries for a mix of fresh raspberries, blueberries, and blackberries for a colorful berry medley.
• Personal Favorite: I sometimes add a splash of rose water or lemon zest to the whipped cream for a subtle floral or citrus note that pairs amazingly with strawberries.

These variations keep the recipe fresh and let you tailor it to your dietary needs or seasonal availability. Honestly, each time I try a new twist, it feels like a mini celebration in the kitchen.

Serving & Storage Suggestions

Serve this fluffy strawberry shortcake layer cake slightly chilled or at room temperature for the best flavor. It pairs beautifully with a cup of light tea, sparkling lemonade, or even a glass of chilled rosé for grown-up gatherings. For a fun twist, add a scoop of vanilla ice cream on the side.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The whipped cream frosting and strawberries keep the cake moist and fresh, but honestly, it rarely lasts past day two in my house! You can also freeze unassembled cake layers for up to 2 months wrapped tightly in plastic wrap and foil. Thaw completely before assembling and frosting.

When reheating slices, it’s best to enjoy them cold or at room temperature since warming can cause the whipped cream to melt. Interestingly, the flavors actually deepen after a day in the fridge, making the cake even more luscious.

Nutritional Information & Benefits

Nutrient	Per Serving (1 slice)
Calories	320 kcal
Fat	15g
Carbohydrates	42g
Protein	4g
Sugar	28g

This cake boasts fresh strawberries packed with vitamin C and antioxidants, which support immune health. The buttermilk adds a bit of calcium and probiotics, aiding digestion. Using real butter and heavy cream means it’s rich in satisfying fats, perfect for a treat. For those watching gluten, swapping in gluten-free flour makes it accessible. Note: Contains dairy, gluten, and eggs, so keep allergies in mind.

From my personal wellness perspective, I see this cake as a joyful treat that reminds us to savor simple pleasures—balanced with wholesome ingredients and made with love.

Conclusion

To wrap up, this fluffy strawberry shortcake layer cake recipe is worth every minute it takes to make and every bite you’ll savor. It’s a perfect balance of light, airy cake with fresh strawberries and creamy whipped frosting that feels both classic and fresh. You can easily customize it to suit your taste or dietary needs, making it a versatile dessert for any occasion. Honestly, I love this recipe because it brings back warm memories while still feeling new and exciting every time I make it.

If you give this recipe a whirl, I’d love to hear how you tailored it or any fun twists you tried—drop a comment below! Don’t forget to share it with friends who deserve a homemade dessert that’s both easy and unforgettable. Remember, the best cakes are the ones made with a little love and a lot of deliciousness. Happy baking!

FAQs About Fluffy Strawberry Shortcake Layer Cake

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and keep them wrapped tightly at room temperature or in the fridge. Assemble and frost the cake the day you plan to serve for freshest results.

What if I don’t have buttermilk?

No problem! Use regular milk with 1 tablespoon of lemon juice or white vinegar added. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I keep the whipped cream frosting from melting?

Make sure your bowl, beaters, and cream are cold before whipping. Also, assemble the cake just before serving and keep it refrigerated until ready to enjoy.

Can I freeze the whole assembled cake?

It’s best to freeze just the cake layers, not the assembled cake, because whipped cream doesn’t freeze well. Thaw layers fully before frosting and assembling.

What’s the best way to slice this cake neatly?

Use a sharp, serrated knife and wipe it clean between slices. Chilling the cake for at least an hour helps the layers hold together for clean cuts.

Print