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

Strawberry Shortcake Cake

Course: Dessert
Cuisine: American
Keyword: strawberry shortcake cake
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 10
Calories: 610 kcal
Author: Malinda Linnebur

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!



  • 2 pounds (908g) fresh strawberries
  • cup (75g) granulated sugar


  • 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


  • 2 cups (475ml) COLD heavy whipping cream
  • cup (40g) powdered sugar
  • 1 tablespoon vanilla



  1. Remove the stem and slice the strawberries. Combine with the ⅓ cup of sugar in a medium bowl, set aside.


  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. With a pastry blender or two knives cut the butter into the flour mixture until it resembles coarse crumbs.

  3. 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.


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


  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.