Strawberry Shortcake Cake

Cakes & Cupcakes
May 17, 2022
Cakes & Cupcakes
May 17, 2022

Strawberry Shortcake Cake

  • Prep time: 10 min
  • Cook time: 30 min
  • Total time: 1 hr

Make your favorite strawberry shortcake into an easy, rustic 1 layer cake! This strawberry shortcake cake is made with a super moist and tender shortcake and topped with freshly whipped cream  and (obviously) fresh strawberries!

Share
  1. Blog
  2. /
  3. Desserts
  4. /
  5. Cakes & Cupcakes
  6. /
  7. Strawberry Shortcake Cake

Strawberry Shortcake Cake

Make your favorite strawberry shortcake into an easy, rustic 1 layer cake! This strawberry shortcake cake is made with a super moist and tender shortcake and topped with freshly whipped cream  and (obviously) fresh strawberries!

strawberry shortcake cake

Strawberry Shortcake Cake

This cake is everything you could ever want in a summer cake. It’s super simple to make, easy to prep ahead, and combines simple flavors that pretty much everyone loves. Like…what’s not to like about strawberries and whipped cream? Especially when it’s atop a delicious vanilla cake?

strawberry shortcake on a cake stand

What is a strawberry shortcake cake?

This spin on individual strawberry shortcakes takes the same dense, tender, buttery texture of a strawberry shortcake biscuit and slaps into a 9 inch cake pan. The result is a super pretty cake that is super easy to make and has all the delicious light flavors of summer. This strawberry shortcake cake is the perfect thing to whip up for a summery dessert for a dinner party, Mother’s Day brunch or just because!

strawberry shortcake cake slice with whipped cream

Ingredients for strawberry shortcake cake

The best part about this cake is that it’s SO easy to make and only calls for 8 simple ingredients. Here’s your shopping list:

  • All purpose flour
  • Baking Powder
  • Granulated Sugar
  • Vanilla Extract
  • Butter
  • Milk
  • Heavy Whipping Cream
  • Strawberries

slice of strawberry short cake

Our tips for the best strawberry shortcake

Use in-season strawberries — Personally, I don’t recommend using frozen or out of season strawberries for this recipe. In-season berries will give you the best flavor, and they won’t need much sugar to sweeten them.

Use cold butter — When making the biscuit dough, the butter should be fridge cold. If the butter is too warm, it won’t mix with the dry ingredients well and your biscuits will be flat.​​​​​

Top the cake with sugar — I know it might seem like a small step, but it creates the most gorgeous, tasty golden brown top to your homemade shortcake.

Let the shortcake cool completely before assembling — Do NOT try and assemble this strawberry shortcake cake while the cake is too warm. If you do that, the whipped cream will run all over the place and your cake will be a mess–which is really sad.

strawberry shortcake cake on a cake stand

Can you make this strawberry shortcake cake into individual strawberry shortcakes?

Heck yeah you can! Simply use 2/3 cup milk instead of 1 cup in the recipe below and roll out your dough on a well floured surface! I put a note in the recipe card with this information too 🙂

strawberry shortcake cake

How to store strawberry shortcake cake

I recommend assembling this cake just before you plan on serving it. This way, the biscuits won’t have time to get soggy under the layers of whipped cream and berries. To make serving this cake easier, serve the biscuits from the top layer first and work your way down. There’s no good way to cut this cake, so it’s best to just serve individual biscuits.

As for storing leftovers, in all honesty they don’t keep very well (not that you shouldn’t save what’s left!). If the biscuits are stored with the berries and whipped cream, they tend to get soggy in the fridge.

Happy baking, my friends!

XXX

Print

Strawberry Shortcake Cake

Make your favorite strawberry shortcake into an easy, rustic 1 layer cake! This strawberry shortcake cake is made with a super moist and tender shortcake and topped with freshly whipped cream  and (obviously) fresh strawberries!

Make your favorite strawberry shortcake into an easy, rustic 1 layer cake! This strawberry shortcake cake is made with a super moist and tender shortcake and topped with freshly whipped cream  and (obviously) fresh strawberries!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, cold
  • 1 cup milk

for the topping

  • 1 cup heavy whipping
  • 1 teaspoon vanilla extract
  • 1 pint fresh strawberries, rinsed and cut into thin slices
  • 2 Tablespoons granulated sugar (or to taste!)

Instructions

  1. Preheat the oven to 350°F and line a 8 inch round pan with parchment paper on the bottom and either spray the sides with cookie spray or butter and flour them. Set aside.
  2. In a large mixing bowl combine the flour, baking powder, sugar, and salt and mix to combine.
  3. Cut the cold butter into small pieces and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture starts to clump together.
  4. Make a well in the center and add the milk and vanilla extract. Mix until just combined.
  5. Transfer the batter to your prepared pan, using a rubber spatula to spread the batter into an even layer. If desired, top with coarse sugar (I highly recommend).
  6. Bake for 35 minutes or until a knife inserted into the middle comes out mostly clean. Transfer the cake to a wire rack to cool for 15 minutes before running a butter knife along the edge of the cake and turning it out of the pan. Allow to cool completely before topping.
  7. While the cake cools, make the whipped cream and prep the strawberries. Place the sliced strawberries in a medium sized bowl with the sugar and stir to combine. Cover and set aside.
  8. Beat the heavy cream in a stand mixer fitted with the whisk attachment until soft peaks form and the whipped cream holds its shape.
  9. When ready to serve, spoon the whipped cream over the top of the cake and top with strawberries!

Keywords: strawberry shortcake cake

— STILL HUNGRY? —

you might also like

Leave a comment and rate this recipe!

Your email address will not be published.

Recipe rating

    • No chocolate! But you could do a chocolate covered strawberry situation and top with chocolate covered strawberries and put chocolate chips in the batter!

  1. Hi Sofi,
    I made this cake twice. It fell both times. Hmm…
    Not sure…could it be this recipe needs more flour or less milk?
    Too much baking powder? Thoughts?

    • Hi Debra! I’m so sorry to hear that! We were having some problems with the scale feature on our recipe card and I’m wondering if it messed up one of the quantities for you! The measurements should be

      2 cups flour
      4 teaspoons baking powder
      1 cup sugar
      1/2 teaspoon salt
      1/2 cup butter
      1 cup milk

      Hope this helps!