Go Back
Slice of strawberry shortcake cake with whipped cream filling and fresh strawberries between vanilla cake layers

Strawberry Shortcake Cake with Whipped Cream Filling

Strawberry Shortcake Cake is a fresh, layered dessert with a tender cake texture, creamy whipped filling, and sweet strawberry flavor. It is a beautiful choice for gatherings or whenever you want a classic homemade cake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup milk
Filling and Topping
  • 2 cups fresh strawberries, sliced
  • 1 cup heavy whipping cream

Method
 

Preparation
  1. Heat the oven to 350°F / 175°C. Grease two round cake pans and dust them lightly with flour.
  2. Beat the softened butter with the sugar until fluffy, then mix in the eggs individually, combining well after each addition.
  3. Combine the flour and baking powder in a separate bowl. Add the dry mixture and milk alternately to the butter mixture until the batter is fully blended.
  4. Split the batter evenly between the prepared pans. Bake for 25–30 minutes, until the cakes are golden and a toothpick inserted in the center comes out clean.
  5. Leave the cakes in the pans for 10 minutes, then move them to wire racks and allow them to cool completely.
Filling and Assembly
  1. Whip the heavy whipping cream until it becomes light and whipped.
  2. Cut each cooled cake layer horizontally. Spread whipped cream and sliced strawberries between the layers, then stack the cake layers together.
  3. Cover the top of the cake with whipped cream and fresh strawberries.

Notes

Cool the cake layers completely before assembling to help prevent the whipped cream from melting.