Strawberry Shortcake Cake

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This Strawberry Shortcake Cake uses a traditional biscuit for the cake and is layered with vanilla whipped cream and juicy strawberries. It’s the perfect summertime dessert and perfect for crowds!

Straight on shot of strawberry shortcake cake on a cake stand and garnished with mint and strawberries cut in half.

I had a VERY hard time deciding whether I should make this cake with a biscuit cake or use a vanilla sponge cake. As you can see I went with the biscuit to keep it more like a traditional strawberry shortcake.

Strawberry shortcake is one of my favorite summertime desserts. It’s easy to make even though it’s all homemade! I also have these Strawberry Shortcake Cups if you are looking for a really easy handheld dessert. And if you are looking for the traditional Strawberry Shortcake I’ve got you covered!

Ingredients needed to make the strawberry shortcake cake.

Ingredients

BISCUIT CAKE: you will need all purpose flour, sugar, baking powder, salt, butter, egg, and milk.

STRAWBERRIES: For the strawberries it’s pretty simple- ripe strawberries and sugar. The sugar helps draw out the juices from the strawberries creating a delicious syrup that’s perfect for drizzling over the cake.

WHIPPED CREAM: Cold heavy whipping cream, powdered sugar, and vanilla

How To Make The Biscuit Cake

Start by preheating the oven to 425 degrees F. Grease an 8″ or 9″ round cake pan.

In a medium bowl combine the dry ingredients (all purpose flour, 3 tablespoons sugar, baking powder, and salt. Cut in the butter until you have coarse crumbs (a little bigger than the size of peas).

Make a well in the center and add the milk and egg. Stir just until combined and all the flour is moistened.

Using lightly floured hands lightly press the batter into the prepared pan into an even layer. Bake for 18-20 minutes or until golden brown. Cool partially on a wire rack.

Six pictures showing how to make the biscuit cake.

How To Make The Filling

STRAWBERRIES: Remove the strawberry stem and slice. Toss them with 1/3 cup of sugar. Set aside to let the sugar work its magic to draw out the juices. I like to do this step before starting anything so there is plenty of time for juices to form.

WHIPPED CREAM: In the bowl of your stand mixer combine the heavy whipping cream, powdered sugar, and vanilla. Beat on high speed until stiff peaks form. This is not a stabilized whipped cream so it will not hold up in the heat for very long. If you prefer here is a recipe for stabilized whipped cream.

Four pictures showing the strawberry filling and whipped cream filling.

How To Assemble A Strawberry Shortcake Cake

Slice the partially cooled cake in half placing one half on a cake stand or whatever you prefer to use to serve the cake. Top with half of the whipped cream and spread in an even layer. Spoon half of the strawberries on top and drizzle with a little of the juice.

Top the strawberries with the top half of the cake and top with the remaining whipped cream. Spread and make a bowl out of the whipped cream to help hold the strawberries on top of the cake. Top with the remaining strawberries and drizzle with juice if desired.

Five pictures showing how to assemble the cake.

Tips And Suggestions

  • Use ripe strawberries for the best flavor! To find ripe strawberries: look for bright red strawberries with no green or white shoulders. They should be firm to the touch not mushy and the leaves should not be brown or wilted. Look at the bottom of the container to make sure there are no signs of mold or squished berries.
  • Tips to make the best homemade whipped cream: Use heavy whipping cream. So this means it needs to have 36-40% butterfat. This will make sure it doubles in size and holds its shape when whipped. Also, cold cream whips up faster and taller.
  • Just to let you know your cake slices are not going to be ultra neat and tidy and that’s because it’s a biscuit and not a sponge cake.
  • Change things up by stirring in a litte lemon or orange zest with the strawberries. Add 3-4 tablespoons of strawberry jam or even a splash of vanilla to the strawberries.
  • You can brush the top of the cake with heavy cream and sprinkle with coarse sugar before baking. Can also add a splash of vanilla to the biscuit dough.
A slice of strawberry shortcake cake on a white plate and garnished with mint and little white flowers.

FAQs

CAN THIS STRAWBERRY SHORTCAKE BE MADE AHEAD OF TIME?

Yes, the biscuit cake can be made up to 3 days in advance (be sure to wrap well with plastic wrap to prevent it from drying out. The strawberries can be made up to 1 day in advance and the whipped cream can be made up to 1 day in advance. Store both the refrigerator.

HOW TO STORE THIS STRAWBERRY SHORTCAKE CAKE?

This is best served immediately after assembly but can be stored in the refrigerator for up to 5 hours and still look good. Leftovers can be stored covered in the refrigerator for up to 3 days.

Overhead shot of finished cake. Garnished with mint and strawberry halves.

More Great Summertime Desserts

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5 from 2 votes
Straight on shot of strawberry shortcake cake on a cake stand and garnished with mint and strawberries cut in half.
Strawberry Shortcake Cake
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

This Strawberry Shortcake Cake uses a traditional biscuit for the cake and is layered with vanilla whipped cream and juicy strawberries. It's the perfect summertime dessert and perfect for crowds!

Course: Dessert
Cuisine: American
Keyword: strawberry shortcake cake
Servings: 10
Calories: 610 kcal
Author: Malinda Linnebur
Ingredients
STRAWBERRIES
  • 2 pounds (908g) fresh strawberries
  • cup (75g) granulated sugar
BISCUIT CAKE
  • cups (390g) all purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (113g) COLD butter, cut into small pieces
  • 1 cup (235ml) milk
  • 1 large egg, lightly beaten
WHIPPED CREAM
  • 2 cups (475ml) COLD heavy whipping cream
  • cup (40g) powdered sugar
  • 1 tablespoon vanilla
Instructions
STRAWBERRIES
  1. Remove the stem and slice the strawberries. Combine with the ⅓ cup of sugar in a medium bowl, set aside.

BISCUIT CAKE
  1. Preheat oven to 425°F. Grease an 8" or 9" round cake pan; set aside.

  2. In a medium bowl combine the flour, sugar, baking powder, and salt. Make a well in the center and add the milk and egg. Stir just until combined and all flour is absorbed. Pat the dough into an even layer in the prepared pan. Bake for 18-20 minutes or until lightly golden. Cool partially.

WHIPPED CREAM
  1. In the bowl of your stand mixer combine the heavy whipping cream, powdered sugar, and vanilla. Beat on high until stiff peaks form.

ASSEMBLY
  1. Cut partially cooled cake in half and place bottom half on a cake stand. Top with half of the whipped cream then half of the strawberries. Spoon juice over strawberries if desired. Top with cake top and spread remaining whipped cream on top creating a bowl to hold the strawberries. Spoon remaining strawberries on top. Serve immediately.

Recipe Notes
  1. MAKE-AHEAD: the biscuit cake can be made up to 3 days in advance (be sure to wrap well with plastic wrap to prevent it from drying out. The strawberries can be made up to 1 day in advance and the whipped cream can be made up to 1 day in advance. Store both the refrigerator.
  2. STORAGE: This is best served immediately after assembly but can be stored in the refrigerator for up to 5 hours and still look good. Leftovers can be stored covered in the refrigerator for up to 3 days.
Nutrition Facts
Strawberry Shortcake Cake
Amount Per Serving
Calories 610 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 99mg33%
Sodium 152mg7%
Potassium 420mg12%
Carbohydrates 79g26%
Fiber 4g17%
Sugar 27g30%
Protein 10g20%
Vitamin A 1053IU21%
Vitamin C 54mg65%
Calcium 142mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

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