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Moist Strawberry Shortcake Cake with Whipped Cream Frosting

This delightful cake combines fluffy layers, juicy strawberries, and a whipped cream frosting that will elevate any moment with its charm.
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Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings: 8 servings
Course: Bakery, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups 2 1/2 cups (300g) all-purpose flour
  • 1 1/2 teaspoons 1 1/2 teaspoons baking powder
  • 1/2 teaspoon 1/2 teaspoon baking soda
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1 cup 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1 1/2 cups 1 1/2 cups (300g) granulated sugar
  • 3 large 3 large eggs, room temperature
  • 2 teaspoons 2 teaspoons pure vanilla extract
  • 1 cup 1 cup (240ml) buttermilk, room temperature
  • 1 cup 1 cup (about 5 oz / 150g) fresh strawberries, pureed and strained
For Macerated Strawberries
  • 2 cups 2 cups (about 10 oz / 300g) fresh strawberries, hulled and sliced
  • 1/4 cup 1/4 cup (50g) granulated sugar
For Whipped Cream Frosting
  • 3 cups 3 cups (720ml) cold heavy whipping cream (preferably 36% fat or higher)
  • 1/2 cup 1/2 cup (60g) powdered sugar
  • 1 teaspoon 1 teaspoon pure vanilla extract
For Decoration (optional)
  • Additional fresh strawberries, halved or sliced
  • Mint leaves

Method
 

Preparation
  1. In a medium bowl, mix sliced strawberries with 1/4 cup granulated sugar. Let sit for 30–60 minutes, stirring occasionally to dissolve the sugar.
  2. Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans, line with parchment paper, and lightly flour the sides.
  3. Blend 1 cup strawberries until smooth, strain through a fine-mesh sieve to remove seeds, and set aside.
  4. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk well.
  5. In a stand mixer (or using a hand mixer), beat softened butter and sugar on medium-high for about 3–4 minutes until light and fluffy.
  6. Add eggs one at a time, mixing well after each one. Scrape down the bowl, then mix in the vanilla extract.
  7. Reduce the mixer speed to low. Add a third of the dry ingredients, mix briefly. Add half of the buttermilk, mix. Repeat with the rest of the dry, remaining buttermilk, and final dry. Mix until just combined.
  8. Gently fold the strawberry puree into the batter using a spatula until uniformly pink.
  9. Pour batter evenly into prepared pans. Smooth the tops and bake for 25–32 minutes. Start checking at 25 minutes until a toothpick comes out clean.
  10. Cool in pans for 10 minutes, then invert onto wire racks, peel off the parchment, and cool completely (about 1.5–2 hours).
  11. Chill the mixing bowl and beaters in the freezer for 10 minutes. Add heavy cream, powdered sugar, and vanilla. Whip on medium-high until soft and then stiff peaks form. Keep in the fridge until ready to use.
  12. Place one cake layer on a serving plate. Spread about 1 cup of whipped cream on top, and add 1/2 of the macerated strawberries (with syrup). Repeat with the second layer: whipped cream, remaining strawberries, and top with the last cake layer.
  13. Use the remaining whipped cream to frost the top and sides, adding swirls or rosettes if you’re feeling fancy. Garnish with fresh strawberry halves and mint leaves.
  14. Refrigerate for at least 1 hour before cutting. For clean slices, use a knife dipped in hot water.
  15. Enjoy for up to 2 days in the fridge (best within 24 hours!).

Notes

Use room temperature ingredients for the best results, and don’t forget to store in the fridge.