Moist Strawberry Shortcake Cake with Whipped Cream Frosting

Oh, my heart is so full while sharing this one with you today! Thank you for stopping by and letting me bring a little sweetness into your kitchen. This Moist Strawberry Shortcake Cake with Whipped Cream Frosting is not just a dessert; it’s a celebration in every bite. Layers of tender vanilla cake, luscious strawberries, and clouds of whipped cream come together to create something dreamy. This cake is as pretty as it is delicious, and it’s perfect for birthdays, gatherings, or simply when you need a slice of happiness.

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Why You’ll Love This Moist Strawberry Shortcake Cake

I promised you versatile, and here’s proof! This cake is the perfect combination of soft, moist layers and juicy strawberry filling. Here’s why it will win your heart:

• Fresh & Fruity – bursting with real strawberries!
• Light & Airy – thanks to the whipped cream frosting, it’s not heavy or overly sweet.
• Crowd-Pleaser – it looks like a showstopper yet is surprisingly easy to make.
• Customizable – add your own twist with extra toppings or flavor layers.

What Does This Cake Taste Like?

Imagine biting into a cloud that’s filled with strawberry sunshine! The sponge is buttery and moist, the strawberries add a sweet-tart brightness, and the whipped cream frosting ties it all together with its smooth, fluffy texture. Anything but boring!!

Benefits of This Recipe

• Uses fresh, seasonal fruit.
• A lighter alternative to buttercream-based cakes.
• Can be made ahead for stress-free entertaining.
• Free from artificial flavors if you use fresh ingredients.

Ingredients for Moist Strawberry Shortcake Cake with Whipped Cream Frosting

Here’s what you’ll need to create this beauty:

• For the Cake Layers:
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter (softened)
  • 2 cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 tbsp vanilla extract
  • 1 cup whole milk (room temperature)
• For the Strawberry Filling:
  • 2 cups fresh strawberries (hulled and diced)
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
• For the Whipped Cream Frosting:
  • 2 cups heavy whipping cream (chilled)
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

Tools You’ll Need

• 2 (8-inch) round cake pans
• Electric mixer
• Mixing bowls
• Offset spatula
• Cake turntable (optional but so helpful!)

Ingredient Additions and Substitutions

• Swap strawberries for raspberries, blueberries, or a mix of berries.
• Add a thin layer of strawberry jam between the cake layers for extra punch.
• Use stabilized whipped cream if you need the cake to hold up for a long time.

How to Make Moist Strawberry Shortcake Cake with Whipped Cream Frosting

Follow these simple steps and you’ll have a masterpiece in no time:

Step 1: Prepare the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Alternate adding dry ingredients and milk to the butter mixture.
5. Divide batter into pans and bake for 25–30 minutes. Cool completely.

Step 2: Make the Strawberry Filling

1. Toss strawberries with sugar and lemon juice.
2. Let them sit for 10 minutes to release juices.

Step 3: Whip the Frosting

1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

Step 4: Assemble the Cake

1. Place one cake layer on a stand, spread with whipped cream, and spoon over strawberries.
2. Top with the second layer, frost with remaining whipped cream, and garnish with whole strawberries.

What to Serve with This Cake

Serve it with a cup of tea, coffee, or even a glass of chilled rosé for a more festive vibe. It’s also lovely with a scoop of vanilla ice cream on the side!

Tips for Making the Perfect Cake

• Don’t overmix your batter—this keeps it soft and fluffy.
• Chill your bowl and beaters before whipping cream for best results.
• Use fresh, ripe strawberries for the juiciest flavor.

Storage Instructions

• Store the cake in the refrigerator, covered, for up to 3 days.
• You can also make the cake layers a day ahead and frost the next day.
• Avoid freezing assembled cake as whipped cream doesn’t thaw well.

General Information

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 10–12 slices

Frequently Asked Questions

Can I make this cake a day ahead?

Yes! Bake the cake layers in advance and store them wrapped at room temperature. Assemble the next day.

Can I use frozen strawberries?

You can, but thaw them completely and drain excess liquid to avoid a soggy filling.

How do I stabilize the whipped cream?

Add 1 tbsp cornstarch or 1 packet of gelatin while whipping to keep it firm longer.

Conclusion

There you have it—a Moist Strawberry Shortcake Cake with Whipped Cream Frosting that’s as delightful to make as it is to eat! With its light texture, fruity layers, and dreamy frosting, this cake is bound to become a favorite in your kitchen.

Craving more strawberry goodness? Try my Strawberry Cheesecake Bars or Peach and Strawberry Galette next—you’ll thank me later!

I’d love to see how your cake turns out! Leave a review below and share your beautiful creations with me on Pinterest.

Nutritional Information (per slice)

• Calories: ~320
• Protein: 4g
• Fat: 16g
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 25g

Enjoy every bite of this soft, strawberry-kissed delight!