This strawberry shortcake layer cake brings together soft vanilla sponge, juicy fresh strawberries, and a light, creamy filling. It’s the kind of dessert that looks impressive but stays simple and doable for any home baker. The flavors are bright, not heavy, and the texture is soft and airy with a bit of berry juiciness in every bite.

It’s perfect for birthdays, spring celebrations, or anytime you’ve got fresh berries on hand. If you love classic strawberry shortcake, this layered version gives you more of everything you like—without being fussy.

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Why This Recipe Works

Close-up detail: A slice of strawberry shortcake layer cake just cut, showing soft vanilla sponge so

Light, tender cake: A simple butter-vanilla sponge stays soft and sturdy enough to stack without drying out.
Fresh strawberry flavor: Macerated strawberries release their juices, adding natural sweetness and a gentle syrup that soaks into the layers.
Whipped cream stability: A touch of mascarpone or cream cheese helps the whipped cream hold its shape without tasting heavy.
Balanced sweetness: The cake isn’t overly sweet, so the berries and cream shine.
Approachable steps: No complex techniques—basic mixing, baking, and layering.

What You’ll Need

For the cake layers:
- 2 1/2 cups (300 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- 2 tbsp neutral oil (canola or vegetable) for extra moisture
For the strawberry filling:
- 1 1/2–2 pounds (680–900 g) fresh strawberries, hulled and sliced
- 1/4–1/3 cup (50–65 g) granulated sugar, to taste
- 1 tsp lemon juice
- 1 tsp vanilla extract (optional)
For the creamy filling and topping:
- 1 1/2 cups (360 ml) heavy whipping cream, cold
- 6 oz (170 g) mascarpone or softened cream cheese
- 1/3 cup (40 g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
To finish:
- Extra sliced strawberries for decorating
- Fresh mint leaves (optional)

Step-by-Step Instructions

Cooking process: Leveling and layering the cooled cake—first layer on a cake stand being brushed w

Prep your pans and oven. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
Lightly flour the sides. This helps the layers release cleanly.
Macerate the strawberries. Combine sliced strawberries with sugar, lemon juice, and vanilla (if using). Toss and let sit for at least 20–30 minutes.
They’ll release juices—save that syrup.
Mix dry ingredients. In a bowl, whisk flour, baking powder, and salt. Set aside so you can add it quickly and avoid overmixing later.
Cream butter and sugar. Beat butter and sugar until pale and fluffy, about 2–3 minutes. This traps air, giving you a lighter crumb.
Add eggs and vanilla. Beat in the eggs one at a time, scraping the bowl as needed, then add vanilla.
Mix until smooth.
Alternate dry ingredients and milk. Add half the dry mixture, then milk, then remaining dry mixture. Mix on low just until combined. Gently blend in the oil at the end for extra moisture.
Divide and bake. Split the batter evenly between the pans and level the tops.
Bake 24–28 minutes, or until a toothpick comes out clean and the tops spring back.
Cool the cakes. Let cool in the pans for 10 minutes, then turn out onto a rack. Peel off parchment and cool completely. Slightly warm cakes will melt the cream, so don’t rush this step.
Make the creamy filling. Beat mascarpone (or cream cheese) with powdered sugar, vanilla, and a pinch of salt until smooth.
Stream in cold cream and whip to medium-stiff peaks. It should hold swoops but still look silky.
Reduce excess syrup (optional but great). If your strawberries released a lot of juice, pour a few tablespoons into a small pan and simmer 2–3 minutes to slightly thicken. Cool before using.
This keeps layers from getting soggy.
Level and layer. If needed, level the cakes with a serrated knife. Place the first layer on a serving plate. Brush or spoon a little strawberry syrup over the cake for moisture.
Add cream and berries. Spread a generous layer of the creamy filling over the first cake.
Spoon a layer of strawberries on top, leaving a small border so they don’t spill out.
Top and finish. Place the second cake layer on top. Cover the top with more cream and arrange extra strawberries. You can leave the sides bare for a rustic shortcake look, or lightly frost them with leftover cream.
Chill briefly. Refrigerate 30–60 minutes to set the layers.
This makes slicing cleaner and helps the cream stabilize.
Serve. Slice with a sharp knife, wiping the blade between cuts for neat slices. Drizzle any remaining syrup over individual pieces if you like.

How to Store

Refrigerator: Cover and refrigerate for up to 2 days. The cake stays moist, and the cream keeps its shape thanks to the mascarpone.
Make ahead: Bake the cake layers up to 2 days ahead, wrap tightly, and refrigerate.
Assemble the day of serving.
Freezing: Freeze unfrosted cake layers for up to 2 months. Thaw in the fridge overnight. Avoid freezing fully assembled cakes with fresh berries for best texture.

Final dish presentation: A generous plated serving of the cake on a matte blush-toned dessert plate,

Benefits of This Recipe

Simple ingredients: All pantry staples plus fresh berries.
Light and fresh: Not a heavy buttercream cake—great after dinner or for warm weather.
Flexible timing: Components can be prepped ahead to make assembly easy.
Approachable for beginners: Clear steps, no special equipment beyond basic pans and a mixer.
Beautiful presentation: Layered berries and cream look festive with minimal effort.

What Not to Do

Don’t skip room-temperature ingredients. Cold eggs or milk can cause a dense cake and curdled batter.
Don’t overmix the batter. Mix just until combined to avoid tough cake.
Don’t add wet strawberries directly without draining. Excess liquid can make layers soggy; use a light hand with syrup.
Don’t assemble while warm. Warm cake melts the cream and causes sliding.
Don’t overload the middle with fruit. Keep a small border clear so the top layer sits securely.

Variations You Can Try

Lemon shortcake: Add 1 tbsp lemon zest to the batter and 1–2 tbsp lemon juice to the syrup for a bright citrus note.
Berry medley: Mix strawberries with raspberries and blueberries; adjust sugar based on tartness.
Jam swirl: Spread a thin layer of strawberry jam under the cream for extra flavor.
Almond twist: Add 1/2 tsp almond extract to the batter and sprinkle toasted sliced almonds on top.
Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum; check baking time a few minutes early.
Lighter cream: Use all whipped cream without mascarpone and stabilize with 1 tbsp instant vanilla pudding mix, if desired.

FAQ

Can I use store-bought cake layers?

Yes.

Use two 8-inch vanilla sponge or white cake layers. Brush with a bit of strawberry syrup to add moisture and proceed with the filling and berries.

What if my whipped cream is too soft?

Chill the bowl and beaters, then whip to medium-stiff peaks. If it’s still soft, beat in 1–2 tablespoons of powdered sugar or a spoonful of mascarpone to firm it up.

Can I make this as a sheet cake?

Absolutely.

Bake the batter in a 9×13-inch pan for 28–34 minutes. Cool, then top with cream and strawberries. It’s easier to transport and slice.

Do I need to hull the strawberries?

Yes.

Remove the green tops for clean slices and better texture. Uniform slices layer more evenly and look nicer in the cake.

How do I prevent soggy layers?

Drain the macerated berries and use only a light brushing of syrup. Optionally reduce the syrup for a thicker consistency, and assemble shortly before serving.

Can I make it dairy-free?

Use a dairy-free butter and milk in the cake, and whip chilled coconut cream with powdered sugar and vanilla for the topping.

Texture will be slightly different but still delicious.

What if I only have 9-inch pans?

The layers will be thinner and may bake faster. Start checking around 20–22 minutes and adjust the cream and berries to fit the larger surface area.

Wrapping Up

This strawberry shortcake layer cake is fresh, soft, and not overly sweet—everything you want from a fruity dessert with creamy filling. The steps are simple, the ingredients are familiar, and the final result feels special.

Keep the cream light, the berries juicy, and the layers cool, and you’ll have a showstopping cake with very little stress. Serve it chilled, slice generously, and enjoy the taste of classic shortcake in every layer.