Name: The Best Strawberry Shortcake Cake
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Ingredients: 3 cups All-purpose flour (sifted); 1.5 tsp Baking powder; 0.5 tsp Baking soda; 1 cup Unsalted butter (softened); 2 cups Granulated sugar; 4 Large eggs (room temperature); 1 cup Whole milk; 0.5 cup Sour cream (full fat); 2 lbs Fresh strawberries (hulled and sliced); 3 tbsp Granulated sugar (for macerating); 3 cups Heavy whipping cream (cold); 0.75 cup Powdered sugar; 1 tbsp Instant vanilla pudding mix (for stabilization)

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Imagine the light, airy texture of a classic sponge combined with the rustic charm of a traditional shortcake, all stacked high with layers of velvety whipped cream and sun-ripened strawberries. This Strawberry Shortcake Cake is the ultimate celebration of summer. It’s a “naked” style layer cake that trades heavy buttercream for fresh, high-quality ingredients, making it the perfect centerpiece for garden parties, birthdays, or a simple Sunday dinner.

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Why You’ll Love This Strawberry Shortcake Cake

The Perfect Texture: Unlike a dense pound cake, this sponge is light enough to soak up just a bit of strawberry juice without becoming soggy.
Visually Stunning: The exposed layers and vibrant red berries create a “Pinterest-perfect” look without requiring professional piping skills.
Balanced Sweetness: By using a stabilized whipped cream and fresh fruit, this cake is refreshing rather than cloying.
Make-Ahead Friendly: You can bake the cake layers a day in advance, leaving only the assembly for the day of your event.

Ingredients

The Vanilla Sponge Cake

2 ½ cups All-purpose flour (sifted)
1 ½ cups Granulated sugar
1 tbsp Baking powder
½ tsp Salt
¾ cup Unsalted butter (softened)
1 cup Whole milk (room temperature)
1 tbsp Vanilla bean paste (or extract)
4 Large eggs

The Strawberry Filling

2 lbs Fresh strawberries (stemmed and sliced)
3 tbsp Granulated sugar
1 tsp Lemon juice (to brighten the flavor)

The Stabilized Whipped Cream

3 cups Heavy whipping cream (cold)
½ cup Powdered sugar
1 tsp Vanilla extract
2 tbsp Instant vanilla pudding mix (the secret to a cream that won’t wilt!)

Instructions

1. Prep and Bake the Layers

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, followed by the vanilla. Alternately add the dry ingredients and milk, mixing until just combined. Divide the batter evenly and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely before assembling.

2. Macerate the Strawberries

In a medium bowl, toss your sliced strawberries with 3 tablespoons of sugar and the lemon juice. Let them sit at room temperature for at least 30 minutes. This process, called maceration, draws out the natural juices to create a light syrup that will soak into the cake.

3. Whip the Cream

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla. Once it begins to thicken, sprinkle in the instant pudding mix. Continue beating until stiff peaks form. The pudding mix acts as a stabilizer, ensuring your cake layers stay tall and the cream doesn’t weep.

4. Level the Cakes

If your cake layers have a significant dome, use a serrated knife to gently level the tops. This ensures your “naked” cake stacks straight and the strawberry layers are visible from the side.

5. Assemble the Layers

Place the first cake layer on your stand. Spread a generous layer of whipped cream to the edges. Arrange a ring of sliced strawberries around the perimeter so they peek out, then fill the center with more berries and juice. Repeat with the second layer.

6. Serve

Place the final cake layer on top. Crown the cake with a thick, billowy layer of whipped cream. Pile the remaining macerated strawberries in the center, allowing some of the red juice to drizzle slightly down the sides. Garnish with a sprig of fresh mint if desired. Serve immediately or chill for up to 2 hours.

Expert Tips for Success

Room Temperature Ingredients: Ensure your eggs and milk are at room temperature to create an emulsion that traps air, resulting in a fluffier cake.
Don’t Overmix: Once you add the flour, mix until just combined. Overworking the gluten will lead to a tough, bready cake.
The “Border” Technique: When layering, pipe a ring of whipped cream around the edge of the cake first. This acts as a “dam” to keep the strawberries and their juices from leaking out too much.
Hull with Care: Choose strawberries that are fragrant and deep red all the way through for the best flavor profile.

Variations

The Boozy Berry: Add 2 tablespoons of Grand Marnier or Limoncello to the strawberries while they macerate for an adult twist.
Chocolate Strawberry: Add ½ cup of cocoa powder to the cake batter and fold mini chocolate chips into the whipped cream layers.
Mixed Berry: Swap half of the strawberries for blueberries and raspberries for a Red, White, and Blue “patriotic” cake.
Sheet Cake Version: If you’re feeding a crowd, bake the batter in a 9×13 pan and layer the cream and berries right on top for easy transport.

Frequently Asked Questions

Can I make this cake in advance? You can bake the cake layers up to two days in advance (wrap tightly in plastic wrap). However, once assembled with the whipped cream and fresh berries, it is best served within 4 hours to prevent the cake from becoming too soft.

How do I stop my whipped cream from melting? The addition of instant vanilla pudding mix (as listed in the ingredients) is a professional baker’s trick. It stabilizes the fat molecules in the cream, allowing it to hold its shape at room temperature for much longer than plain whipped cream.

My strawberries are a bit tart; what should I do? Simply add an extra tablespoon of sugar during the maceration process. You can also add a hint of honey or balsamic glaze to balance the acidity and bring out the natural sweetness.