Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest memories is sitting at my grandmother’s kitchen table, watching her layer fluffy sponge with fresh strawberries and a cloud of whipped cream. The smell of freshly baked cake mingled with sweet strawberries filled the room, and I remember feeling that warm, comforting glow that only homemade treats can bring. That memory inspired me to recreate that feeling for my family. Today, I’m sharing my Strawberry Shortcake Cake with Whipped Cream recipe, perfect for any gathering, afternoon tea, or just a special treat for yourself.
This cake is light, airy, and bursting with fresh strawberry flavor. Every bite melts in your mouth, and the whipped cream topping adds just the right amount of indulgence. I use fresh, ripe strawberries to make a simple strawberry syrup that soaks into the sponge, keeping it moist and fragrant. Making this cake always makes me feel connected to my grandmother and to the joy of sharing food with the people I love.
I’ll walk you through every step from the ingredients to storage tips so you can make this cake effortlessly, even if it’s your first time. By the end, you’ll have a show-stopping dessert that’s full of love and memories.
Why I Love Making This Strawberry Shortcake Cake
There’s something magical about a cake that’s simple but spectacular. I love this Strawberry Shortcake Cake with Whipped Cream because it brings together the softest sponge, the juiciest strawberries, and the creamiest whipped topping. Every time I make it, I feel like I’m recreating a memory and making a new one at the same time.
I also love how versatile it is. You can make it for a birthday, a picnic, a cozy Sunday at home, or just because you deserve a little treat. The recipe is forgiving, easy to follow, and doesn’t require any fancy equipment just love, patience, and a whisk.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for my Strawberry Shortcake Cake with Whipped Cream:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup whole milk, room temperature
For the Strawberry Syrup:
- 2 cups fresh strawberries, hulled and chopped
- ½ cup granulated sugar
- 1 tsp lemon juice
For the Whipped Cream:
- 2 cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Little Kitchen Secrets:
- Use room temperature eggs and milk for a fluffier sponge.
- Don’t overmix the batter gently fold in the flour to keep the cake light.
- Macerate the strawberries for at least 30 minutes to make them extra juicy and sweet.
- Chill the whipped cream bowl and whisk before whipping to achieve perfect peaks.
How I Make It, Step by Step
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.
- Add Eggs and Vanilla: Beat in eggs one at a time, then add the vanilla extract.
- Incorporate Dry Ingredients: Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Fold gently until combined.
- Bake the Cake: Divide batter evenly between the pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Strawberry Syrup: In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the strawberries release their juice and the sugar dissolves. Let it cool.
- Whip the Cream: In a chilled bowl, whip cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble the Cake: Place one cake layer on a serving plate. Brush with half of the strawberry syrup. Spread a layer of whipped cream, then top with a few sliced strawberries. Repeat with the second layer. Cover the top and sides with remaining whipped cream and decorate with more strawberries.
How I Serve It at Home
I love serving this cake chilled but not too cold it keeps the sponge soft and the whipped cream light. I usually slice it into generous wedges and serve it on a pretty plate with a dollop of extra whipped cream and a few fresh strawberries on the side. My family always gathers around the table, and it becomes the centerpiece of the meal not just for dessert, but for conversation, laughter, and connection.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake in the fridge, covered, for up to 3 days. Fresh strawberries and whipped cream are best enjoyed fresh.
- Make-Ahead: You can bake the sponge a day ahead and store it tightly wrapped at room temperature. Assemble with whipped cream and strawberries just before serving.
- Freezing: I don’t recommend freezing this cake fully assembled, as whipped cream doesn’t freeze well. You can freeze baked layers for up to 2 months and assemble later.
100-Word Short Version
This Strawberry Shortcake Cake with Whipped Cream is my go-to dessert for making memories in the kitchen. Soft, fluffy sponge layers soak up a sweet strawberry syrup, then get topped with luscious whipped cream and fresh strawberries. It’s simple to make yet feels luxurious perfect for birthdays, gatherings, or a cozy weekend treat. I always use room temperature eggs and milk for a light sponge, macerate my strawberries for maximum flavor, and whip my cream until soft peaks form. Slice, serve, and watch smiles light up your table with every sweet, creamy bite.
Recipe Card Section
⏱️ Time:
- Prep: 30 minutes
- Cook: 30 minutes
- Total: 1 hour
🛒 Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup whole milk, room temperature
- 2 cups fresh strawberries, hulled and chopped
- ½ cup granulated sugar
- 1 tsp lemon juice
- 2 cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tsp vanilla extract
👩🍳 Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- Sift together flour, baking powder, and salt.
- Beat butter and sugar until fluffy. Add eggs one at a time and vanilla.
- Fold in flour mixture alternately with milk.
- Divide batter into pans and bake 25–30 minutes. Cool completely.
- Cook strawberries, sugar, and lemon juice until syrup forms. Cool.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Assemble cake: layer, brush with syrup, spread cream, add strawberries, repeat. Cover with whipped cream and decorate.
📝 Notes:
- Use room temperature ingredients for best results.
- Chill your bowl and whisk before whipping cream.
- Assemble cake just before serving if preparing ahead.
🍽️ Nutrition:
Serving Size: 1 slice 🍰
Calories: 320 kcal
Sugar: 25 g
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 5 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 5 g
Sodium: 120 mg
Cholesterol: 85 mg
Strawberry Shortcake Cake with Whipped Cream
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Shortcake Cake with Whipped Cream is a soft, fluffy sponge layered with sweet strawberry syrup and topped with luscious whipped cream. Perfect for birthdays, gatherings, or cozy weekends, this easy dessert brings warmth and joy to every bite.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup whole milk, room temperature
- 2 cups fresh strawberries, hulled and chopped
- ½ cup granulated sugar
- 1 tsp lemon juice
- 2 cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- Sift together flour, baking powder, and salt.
- Beat butter and sugar until fluffy. Add eggs one at a time and vanilla.
- Fold in flour mixture alternately with milk.
- Divide batter into pans and bake 25–30 minutes. Cool completely.
- Cook strawberries, sugar, and lemon juice until syrup forms. Cool.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Assemble cake: layer, brush with syrup, spread cream, add strawberries, repeat. Cover with whipped cream and decorate.
Notes
Use room temperature ingredients for best results. Chill your bowl and whisk before whipping cream. Assemble cake just before serving if preparing ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 85
Conclusion
Making this Strawberry Shortcake Cake with Whipped Cream always reminds me why I love baking: it’s not just about the cake, but about the joy it brings. Every layer, every strawberry, every dollop of cream is an invitation to slow down, savor, and share a moment with the people you love. I hope this recipe fills your kitchen with warmth, love, and sweet memories just like it does mine. Happy baking!