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.
Today, I’m beyond excited to share one of my all-time favorite desserts: Strawberry Shortcake Cream Cake. This cake is not just a dessert; it’s an experience, a little moment of joy that brings women, families, and friends together around the kitchen table. I remember making this recipe with my little sister when she was ten we wore flour on our noses, laughed at our messy hands, and ended up with a cake so fluffy and creamy, it felt like a hug in every bite.
The magic of a Strawberry Shortcake Cream Cake is in the layers tender, buttery cake, fresh, juicy strawberries, and whipped cream that melts in your mouth. I make it several times a year, and every single time, it brings back those warm memories of family afternoons filled with laughter and love.
This recipe is simple, comforting, and full of love exactly how I like my desserts. The strawberries shine, the cream is dreamy, and the cake itself is perfectly moist. I’ll guide you step by step, sharing little kitchen secrets along the way so your cake turns out perfect every single time.
Why I Love Making This Recipe
I adore making Strawberry Shortcake Cream Cake because it’s versatile and joyful. It’s perfect for birthdays, tea parties, or just a spontaneous sweet treat when life feels a little too serious. What I love most is watching people take that first bite their faces light up, and suddenly the room is warmer. There’s something magical about desserts that make memories.
The best part? You don’t need to be a professional baker. I’m living proof! With a little care, patience, and love, anyone can make this cake. Plus, it gives you the perfect excuse to spend time with family or friends in the kitchen, making memories while creating something beautiful.
Ingredients & Little Kitchen Secrets
Here’s everything you’ll need for this Strawberry Shortcake Cream Cake. I’ve included some little secrets I’ve learned over the years to make it even more delicious:
- 250g (2 cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 100g (½ cup) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 240ml (1 cup) buttermilk, room temperature
- 300g (2 cups) fresh strawberries, sliced
- 300ml (1¼ cups) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Little kitchen secrets:
- Make sure your eggs and buttermilk are at room temperature it helps the cake rise beautifully.
- Slice your strawberries just before assembling to keep them fresh and juicy.
- Chill your mixing bowl and whisk before whipping the cream; it makes it light and airy.
How I Make It, Step by Step
- Preheat your oven to 175°C (350°F). Grease and line two 20cm (8-inch) round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cake cools, whip the cream with powdered sugar and vanilla extract until soft peaks form.
- Slice one cake layer in half horizontally if you want extra layers, or keep it simple with two layers.
- Place the first cake layer on your serving plate. Spread a layer of whipped cream and a handful of sliced strawberries.
- Place the second cake layer on top. Repeat with whipped cream and strawberries. Smooth the top with the remaining whipped cream. Decorate with extra strawberries for a gorgeous finish.
How I Serve It at Home
I love serving this cake on a sunny afternoon with a cup of tea. Sometimes, I cut it into generous slices and share it with neighbors or family visiting for a spontaneous dessert moment. It’s also delightful slightly chilled the flavors meld beautifully, and every bite is velvety and fresh.
For extra fun, I sometimes drizzle a little strawberry syrup over the top before serving. It’s simple, but it makes the cake look professional and gives it a sweet, fruity punch.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake refrigerated for up to 3 days. Cover with a cake dome or airtight container.
- Make-ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble the cake the next day for freshest results.
- Freezing: The cake layers freeze beautifully. Wrap individually in cling film and foil. Thaw at room temperature, then assemble with fresh cream and strawberries.
100-Word Short Version
My Strawberry Shortcake Cream Cake is a celebration of love, family, and sweet moments. Soft, buttery cake layers meet juicy fresh strawberries and light, fluffy whipped cream for a dessert that melts in your mouth. Easy to make, this recipe brings warmth and joy to any table, perfect for birthdays, tea parties, or cozy afternoons. With tips for slicing, layering, and chilling, your cake turns out perfect every time. Baking this cake is more than a recipe it’s about creating memories, sharing love, and enjoying life one delicious bite at a time.
Recipe Card Section
⏱️ Time:
Prep: 20 mins | Cook: 30 mins | Total: 50 mins
🛒 Ingredients: <ul> <li>250g all-purpose flour</li> <li>1 tsp baking powder</li> <li>½ tsp baking soda</li> <li>¼ tsp salt</li> <li>100g unsalted butter, softened</li> <li>200g granulated sugar</li> <li>2 large eggs, room temperature</li> <li>1 tsp vanilla extract</li> <li>240ml buttermilk, room temperature</li> <li>300g fresh strawberries, sliced</li> <li>300ml heavy cream</li> <li>2 tbsp powdered sugar</li> <li>1 tsp vanilla extract</li> </ul>
👩🍳 Instructions: <ol> <li>Preheat oven to 175°C (350°F). Grease and line two 20cm cake pans.</li> <li>Mix flour, baking powder, baking soda, and salt. Set aside.</li> <li>Beat butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla.</li> <li>Alternately add flour mixture and buttermilk to the butter mixture. Mix gently.</li> <li>Divide batter between pans. Bake 25–30 minutes. Cool completely.</li> <li>Whip cream with powdered sugar and vanilla until soft peaks form.</li> <li>Layer cake with whipped cream and strawberries. Repeat with remaining layers.</li> <li>Top with remaining whipped cream and garnish with extra strawberries.</li> </ol>
📝 Notes:
- Use room temperature ingredients for best results.
- Slice strawberries just before assembly.
- Chill cream bowl before whipping for perfect peaks.
- Cake layers can be made ahead and stored.
🍽️ Nutrition:
Per slice: 320 calories, 5g protein, 20g fat, 28g carbs, 3g fiber, 22g sugar, 70mg sodium.
Strawberry Shortcake Cream Cake
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
My Strawberry Shortcake Cream Cake is a cozy, comforting dessert with soft cake layers, juicy strawberries, and whipped cream. Perfect for family gatherings, birthdays, or a sweet afternoon treat, this recipe brings warmth and joy to every table.
Ingredients
- 250g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 100g unsalted butter, softened
- 200g granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 240ml buttermilk, room temperature
- 300g fresh strawberries, sliced
- 300ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 175°C (350°F). Grease and line two 20cm cake pans.
- Mix flour, baking powder, baking soda, and salt. Set aside.
- Beat butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla.
- Alternately add flour mixture and buttermilk to the butter mixture. Mix gently.
- Divide batter between pans. Bake 25–30 minutes. Cool completely.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Layer cake with whipped cream and strawberries. Repeat with remaining layers.
- Top with remaining whipped cream and garnish with extra strawberries.
Notes
Use room temperature ingredients for best results. Slice strawberries just before assembly. Chill cream bowl before whipping for perfect peaks. Cake layers can be made ahead and stored.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Conclusion
Making Strawberry Shortcake Cream Cake is one of my favorite ways to fill the kitchen with warmth, love, and sweet aromas. It’s simple enough for any home baker but impressive enough to wow guests. Each bite tells a story of family, laughter, and the joy of sharing something homemade. Baking isn’t just about recipes; it’s about connection, creativity, and comfort. So grab your whisk, gather your strawberries, and let’s create a little slice of happiness together!