Strawberry Shortcake Cake

Strawberry Shortcake Cake – this easy vanilla strawberry cake is a true showstopper! Soft vanilla sponge sandwiched with stabilized whipped cream, strawberry jam and fresh strawberries. The perfect summertime dessert!

Strawberry shortcake is one of those recipes that doesn’t translate well… In North America, a strawberry shortcake is sort of a scone (a.k.a biscuit in US parlance) filled with strawberries and cream.

Strawberry Shortcake Cake is the cake version of this stunning dessert with beautiful vanilla sponge layers sandwiched with luscious fresh strawberries and whipped cream frosting.

It is similar to a classic Victoria Sponge, in a way, but packed with even more cream and strawberry sweetness! This is actually the kind of cake I was used to growing up in Greece and the cake I baked for my daughter’s first birthday. Her Strawberry Shortcake Birthday Cake was pink 🙂

Strawberry Shortcake Cake Ingredients

So let’s break it down… here’s what you need to make this stunning strawberries and cream cake (perfect for Wimbledon season!).

• Vanilla sponge cake – my Simple Vanilla Sponge is perfect for this recipe. Soft and fluffy yet sturdy enough for the strawberry and cream filling. This vanilla sponge actually benefits from absorbing some of the moisture of the cream.
• Fresh whipped cream, made stable with the addition of a little cream cheese. Whipped cream on its own would simply leak out of the cake when you slice it. Adding cream cheese stabilizes the cream and adds a gentle tang.
• Strawberry jam – I used strawberry conserve with big strawberry pieces
• Fresh strawberries – you can use them as they are or macerate them to bring out their sweetness. Bonus: the strawberry juices released can be used to brush on the cake layers for extra deliciousness!

Recipe Notes and Tips

• This recipe can be made using an electric hand mixer or a stand mixer.
• Digital scales – I use a scale for all my bakes
• Measuring spoons for the raising agents
• I swear by cake release spray – a little goes a long way!
• Cake lifter – for transferring cakes safely
• A cake leveler for slicing the cake into even layers

How to Make Strawberry Shortcake Cake

↓ For the full ingredients and detailed method, jump to the recipe card.

Make the Vanilla Sponge

1. Prepare the cake ideally 6 hours or a day in advance of assembling the strawberry shortcake. Preheat the oven to 160°C (325°). Mist the tin(s) with cake release and line with baking paper.
2. Sift the dry ingredients into a mixing bowl. Add all remaining ingredients and beat using an electric hand mixer or a stand mixer until the batter is completely smooth.

1. Spoon the batter into a greased and lined deep 8 inch cake pan. Level and bake until the cake passes the toothpick test. Cool in the tin for 10 minutes then invert onto a wire rack and cool.

1. Use a cake leveler to slice the cake in half horizontally. Brush away any crumbs.

Macerate the Strawberries

1. Slice the strawberries, place in a bowl and mix with the vanilla, sugar and lemon juice. Leave them for 10-20 minutes or until they have released their juices. Strain the strawberries, reserving the juice. Brush the strawberry juice over the cake layers.

1. Prepare the frosting. Place cold cream in a mixing bowl with the icing sugar, vanilla and softened cream cheese. Whisk on medium-low until the cream forms peaks. Be mindful not to over whip as the cream can become grainy.

Assemble Your Strawberry Shortcake

1. Pipe a ring of frosting around the edge of the bottom cake layer. Fill inside with some of the strawberry jam.

1. Add 3/4 of the macerated strawberries. Pipe cream over the top to cover and place a few more sliced strawberries over the top.

1. Place the second layer on top and press it down slightly. Spoon cream over the top of the cake, piling more sliced strawberries over the cream. Add a few whole and halved fresh strawberries and spoon a little jam over the top, letting it drip down the sides of the cake.

1. Serve immediately or place in the fridge for an hour to firm up slightly and make it easier to slice. Since this cake contains fresh cream it will need to be kept chilled and ideally eaten on the day it is assembled.

How to Store Strawberry Shortcake Cake

Because this cake contains fresh whipped cream and juicy strawberries, it’s best enjoyed fresh — but here’s how to store it properly if you have leftovers:

• Store the assembled cake in the refrigerator, ideally in an airtight container or cake dome, for up to 2–3 days. The whipped cream may start to weep slightly after the first day, but it will still be delicious!
• You can freeze the sponge cake layers (before assembling) for up to 1 month. Wrap them tightly in cling film and foil, then thaw completely in the fridge. Allow the cake to come to room temperature before layering.
• The fully assembled cake is not suitable for freezing — whipped cream doesn’t freeze well and may become grainy when defrosted.

Make-Ahead Tips

• Bake the sponges a day in advance. Cool first and store them at room temp, wrapped tightly.
• Prep the strawberries ahead by slicing and macerating — they’ll be extra juicy and flavorful. Store in the fridge.
• Assemble the cake a few hours before serving, making sure to keep it chilled for the best texture and presentation.

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HAVE YOU MADE MY STRAWBERRY SHORTCAKE CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day