I have a vivid memory from my eighth birthday. All I wanted was a strawberry shortcake, but not just any kind. I wanted a giant, layered birthday cake version.
My mom, a fantastic but very practical cook, looked at me sideways. She made a wonderful, rustic shortcake with biscuits, but a full-blown layer cake? That felt like a project from a different universe.
Years later, I finally decided to create the cake of my childhood dreams. This isn’t your average biscuit-style shortcake. It’s a true celebration cake with layers of tender vanilla cake, a fresh strawberry filling, and clouds of light, stabilized whipped cream frosting.
It’s the perfect centerpiece for a birthday, a summer party, or just because you deserve a spectacular cake. Let’s make that dream cake a reality.
What You’ll Need
Here are the ingredients, broken down into the three main parts of the cake. Using room temperature ingredients for the cake batter is crucial for a smooth, even texture.
For the Vanilla Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups whole milk, room temperature
For the Strawberry Filling:
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
For the Stabilized Whipped Cream Frosting:
- 4 cups heavy whipping cream, very cold
- 1 cup powdered sugar, sifted
- 1/4 cup cornstarch
- 2 teaspoons pure vanilla extract
Pro Tips
I’ve made this cake dozens of times. Here are a few hard-won tips to guarantee your cake is a showstopper.
- Don’t Macerate The Strawberries For Too Long. Macerating (tossing the berries in sugar) draws out their juices. A little bit is great for a syrupy filling, but too long and you’ll have a watery mess that makes your cake soggy. 30 minutes is the sweet spot.
- Chill Everything for the Frosting. Your heavy cream needs to be ice cold. I even pop my mixing bowl and whisk attachment in the freezer for 15 minutes before I start. This helps the cream whip up faster and hold its shape better.
- The “Crumb Coat” is Your Best Friend. A crumb coat is a thin, messy layer of frosting you apply first. It traps all the loose cake crumbs. Chill the cake for 30 minutes after the crumb coat, and your final layer of frosting will be perfectly clean and beautiful.
- Use a Cake Strips for Even Layers. If you struggle with domed cake tops, invest in cake strips. You soak them in water and wrap them around your pans. They insulate the sides, forcing the cake to bake more evenly, resulting in flat tops that are easy to stack.
Tools You’ll Need
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer (stand or hand mixer)
- Mixing bowls
- Spatula
- Whisk
- Serrated knife (for leveling cakes)
- Offset spatula (for frosting)
- Cake stand or serving plate
Substitutions and Variations
This recipe is a great starting point. Feel free to get creative with these tested variations.
| Component | Variation Idea | Notes |
|---|---|---|
| Berries | Mixed Berry | Use a mix of strawberries, raspberries, and blueberries. |
| Cake Flavor | Lemon Zest | Add the zest of two lemons to the cake batter with the sugar. |
| Frosting | Cream Cheese | Use a classic cream cheese frosting instead of whipped cream. |
Can I Make This Ahead?
Absolutely. Breaking up the process can make baking this cake feel much less daunting.
- Cake Layers: Bake the cake layers up to two days in advance. Let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature. You can also freeze them for up to a month.
- Strawberry Filling: The filling can be made one day ahead. Keep it in an airtight container in the refrigerator.
- Assembly: Due to the whipped cream frosting, it’s best to assemble the cake on the day you plan to serve it for the freshest result.
How to Make a Strawberry Shortcake Birthday Cake
Follow these steps closely for a perfect result. We’ll tackle it in four parts: cake, filling, frosting, and assembly.
Part 1: Making the Vanilla Cake Layers
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
Step 3: In a large bowl with an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix only until just combined. Do not overmix.
Step 6: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
Part 2: Preparing the Strawberry Filling
Step 1: In a medium bowl, combine the sliced strawberries, 1/4 cup of sugar, and lemon juice.
Step 2: Gently stir to combine. Let the mixture sit at room temperature for about 30 minutes, allowing the juices to release.
Part 3: Whipping the Frosting
Step 1: In a small bowl, whisk together the powdered sugar and cornstarch. This is the key to stabilizing the cream.
Step 2: In a large, chilled bowl, pour in the very cold heavy whipping cream. Beat on medium speed until soft peaks form.
Step 3: With the mixer on low, gradually add the powdered sugar/cornstarch mixture. Once it’s all in, add the vanilla extract. Increase the speed to medium-high and beat until stiff peaks form. Be careful not to overbeat, or it will turn grainy.
Part 4: Assembling Your Masterpiece
Step 1: If your cake layers have a dome, use a serrated knife to carefully level the tops so they are flat.
Step 2: Place one cake layer on your serving plate or cake stand. Spread about one-third of the whipped cream frosting over the top.
Step 3: Using a slotted spoon, scoop about half of the sliced strawberries onto the frosting, leaving the excess juice in the bowl. This prevents a soggy cake.
Step 4: Place the second cake layer on top. Apply a thin layer of frosting all over the top and sides of the cake. This is your crumb coat. Chill the cake in the refrigerator for 30 minutes.
Step 5: Remove the cake from the fridge and frost the top and sides with the remaining whipped cream frosting. You can make it smooth with an offset spatula or create beautiful swirls.
Step 6: Garnish the top with the remaining strawberries. You can also drizzle some of the reserved strawberry juice over the top just before serving. Chill until ready to serve.
More Than Just a Recipe
Here’s some extra info to help you adapt the recipe and understand what you’re eating.
Dietary Swaps & Considerations
| Diet | Ingredient Swap |
|---|---|
| Gluten-Free | Use a 1:1 gluten-free all-purpose flour blend. |
| Dairy-Free | Use plant-based butter, dairy-free milk, and coconut cream for the frosting. |
| Lower Sugar | Use a granulated sugar substitute like erythritol or monk fruit for the cake and filling. |
Nutritional Information (Estimated)
This is an approximation per slice, assuming the cake is cut into 12 slices.
- Calories: 550 kcal
- Carbohydrates: 65g
- Protein: 7g
- Fat: 30g
- Sugar: 40g
Meal Pairing & Efficiency
This cake is rich, so it’s best served after a lighter meal like grilled chicken salad or a simple pasta dish. For efficiency, always read the entire recipe before you begin. Measure out all your ingredients (a practice called “mise en place”) to make the baking process smooth and stress-free.
Storing Leftovers
Because of the fresh whipped cream, this cake needs to be refrigerated. Store any leftovers in an airtight container (a cake carrier is perfect) in the fridge for up to 3 days.
The whipped cream may start to weep slightly after the second day, but it will still taste delicious.
Frequently Asked Questions
Q1. Can I use frozen strawberries?
Ans: Yes, you can. Thaw them completely and drain off all the excess liquid before using them in the filling. Otherwise, your cake will be very wet. Fresh is best for texture, but frozen works in a pinch.
Q2. My whipped cream frosting is runny. What did I do wrong?
Ans: This usually happens for two reasons. Either your cream wasn’t cold enough, or you didn’t beat it long enough to reach stiff peaks. Make sure your cream, bowl, and whisk are chilled. Keep beating until the cream holds a firm shape on the whisk.
Q3. Why is my cake dense instead of light and fluffy?
Ans: The most common culprit is overmixing the batter after adding the flour. Mix only until the flour streaks disappear. Another reason could be using cold ingredients. Room temperature butter, eggs, and milk are essential for a light-textured cake.
Wrapping Up
There you have it—the strawberry shortcake birthday cake that will make any celebration feel extra special. It takes a bit of effort, but the result is a breathtakingly delicious dessert that’s worth every second.
The combination of soft cake, juicy berries, and light-as-air frosting is truly something else. I hope you love making and sharing this cake as much as I do.
If you give it a try, I’d be thrilled to hear about it! Leave a comment below with your experience or any questions you might have.
