Strawberry Shortcake Cake

By Lucy Parissi

4.94 from 16 votes

, Updated Jul 06, 2025

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Strawberry Shortcake Cake – this easy vanilla strawberry cake is a true showstopper! Soft vanilla sponge sandwiched with stabilized whipped cream, strawberry jam and fresh strawberries. The perfect summertime dessert!

A layered Strawberry Shortcake Cake with whipped cream and fresh strawberries sits on an ornate cake stand; a large slice reveals the cake’s creamy, fruity filling. Whole and sliced strawberries are scattered nearby.

Strawberry shortcake is one of those recipes that doesn’t translate well… In North America, a strawberry shortcake is sort of a scone (a.k.a biscuit in US parlance) filled with strawberries and cream. 

Strawberry Shortcake Cake is the cake version of this stunning dessert with beautiful vanilla sponge layers sandwiched with luscious fresh strawberries and whipped cream frosting.

It is similar to a classic Victoria Sponge, in a way, but packed with even more cream and strawberry sweetness! This is actually the kind of cake I was used to growing up in Greece and the cake I baked for my daughter’s first birthday. Her Strawberry Shortcake Birthday Cake was pink 🙂

A stunning Strawberry Shortcake Cake sits on a decorative stand, its two layers filled and topped with cream, fresh strawberries, and strawberry sauce, surrounded by whole and sliced berries on a blue patterned surface.

Table of Contents

Strawberry Shortcake Cake Ingredients

So let’s break it down… here’s what you need to make this stunning strawberries and cream cake (perfect for Wimbledon season!).

  • Vanilla sponge cake – my Simple Vanilla Sponge is perfect for this recipe. Soft and fluffy yet sturdy enough for the strawberry and cream filling. This vanilla sponge actually benefits from absorbing some of the moisture of the cream.
  • Fresh whipped cream, made stable with the addition of a little cream cheese. Whipped cream on its own would simply leak out of the cake when you slice it. Adding cream cheese stabilizes the cream and adds a gentle tang.
  • Strawberry jam – I used strawberry conserve with big strawberry pieces
  • Fresh strawberries – you can use them as they are or macerate them to bring out their sweetness. Bonus: the strawberry juices released can be used to brush on the cake layers for extra deliciousness!

Recipe Notes and Tips

How to Make Strawberry Shortcake Cake

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Make the vanilla sponge

  1. Prepare the cake ideally 6 hours or a day in advance of assembling the strawberry shortcake. Preheat the oven to 160°C (325°). Mist the tin(s) with cake release and line with baking paper.
  2. Sift the dry ingredients into a mixing bowl. Add all remaining ingredients and beat using an electric hand mixer or a stand mixer until the batter is completely smooth.
Side-by-side images: left, a mixing bowl with dry ingredients; right, the same bowl now holding the essentials for Strawberry Shortcake Cake—flour, sugar, butter, and two cracked eggs on top, ready for mixing.
  1. Spoon the batter into a greased and lined deep 8 inch cake pan. Level and bake until the cake passes the toothpick test. Cool in the tin for 10 minutes then invert onto a wire rack and cool. 
Two images side by side: On the left, hands use a hand mixer to blend Strawberry Shortcake Cake batter in a bowl. On the right, hands use a spatula to smooth the thick batter in a bowl.
  1. Use a cake leveler to slice the cake in half horizontally. Brush away any crumbs.
A person with red nail polish and a ring uses a knife to slice a Strawberry Shortcake Cake horizontally, holding the cake steady with one hand on top.

Macerate the strawberries

  1. Slice the strawberries, place in a bowl and mix with the vanilla, sugar and lemon juice. Leave them for 10-20 minutes or until they have released their juices. Strain the strawberries, reserving the juice. Brush the strawberry juice over the cake layers.
A round Strawberry Shortcake Cake sits on a cooling rack while a red silicone brush spreads a glossy pink liquid over the cake’s surface.
  1. Prepare the frosting. Place cold cream in a mixing bowl with the icing sugar, vanilla and softened cream cheese. Whisk on medium-low until the cream forms peaks. Be mindful not to over whip as the cream can become grainy.

Assemble your strawberry shortcake

  1. Pipe a ring of frosting around the edge of the bottom cake layer. Fill inside with some of the strawberry jam.
A hand spreads bright red jam over a Strawberry Shortcake Cake topped with a ring of white whipped cream, using a spoon. The cake sits on a white surface.
  1. Add 3/4 of the macerated strawberries. Pipe cream over the top to cover and place a few more sliced strawberries over the top.
A hand holding a spoon is spreading a layer of fresh strawberry topping over a cheesecake with a cream border, creating the look of a Strawberry Shortcake Cake, seen from above on a white background.
  1. Place the second layer on top and press it down slightly. Spoon cream over the top of the cake, piling more sliced strawberries over the cream. Add a few whole and halved fresh strawberries and spoon a little jam over the top, letting it drip down the sides of the cake.
A classic Strawberry Shortcake Cake, featuring a light sponge cake layered with whipped cream and sliced strawberries, then topped with extra whipped cream and fresh strawberries as a spoon adds the finishing touch.
  1. Serve immediately or place in the fridge for an hour to firm up slightly and make it easier to slice. Since this cake contains fresh cream it will need to be kept chilled and ideally eaten on the day it is assembled.
A three-layer Strawberry Shortcake Cake filled with whipped cream and topped with fresh strawberries and strawberry sauce, displayed on a cake stand with strawberries scattered around on a blue and white patterned surface.

How to Store Strawberry Shortcake Cake

Because this cake contains fresh whipped cream and juicy strawberries, it’s best enjoyed fresh — but here’s how to store it properly if you have leftovers:

  • Store the assembled cake in the refrigerator, ideally in an airtight container or cake dome, for up to 2–3 days. The whipped cream may start to weep slightly after the first day, but it will still be delicious!
  • You can freeze the sponge cake layers (before assembling) for up to 1 month. Wrap them tightly in cling film and foil, then thaw completely in the fridge. Allow the cake to come to room temperature before layering.
  • The fully assembled cake is not suitable for freezing — whipped cream doesn’t freeze well and may become grainy when defrosted.

Make-Ahead Tips

  • Bake the sponges a day in advance. Cool first and store them at room temp, wrapped tightly.
  • Prep the strawberries ahead by slicing and macerating — they’ll be extra juicy and flavorful. Store in the fridge.
  • Assemble the cake a few hours before serving, making sure to keep it chilled for the best texture and presentation.

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A layered Strawberry Shortcake Cake with whipped cream and fresh strawberries sits on an ornate cake stand; a large slice reveals the cake’s creamy, fruity filling. Whole and sliced strawberries are scattered nearby.
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4.94 from 16 votes

Strawberry Shortcake Cake

By Lucy Parissi | Supergolden Bakes
Strawberry Shortcake Cake – this easy vanilla strawberry cake is a true showstopper! Soft vanilla sponge sandwiched with stabilized whipped cream, strawberry jam and fresh strawberries. The perfect summertime dessert!
Prep Time: 10 minutes
Cook Time: 45 minutes
5 minutes
Total Time: 1 hour
Servings: 8 -10
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Video

Equipment

Ingredients

For the Cake

  • 250 g (2 cups) flour plain / all purpose
  • 250 g ( 1 ¼ cup) caster sugar (superfine sugar)
  • 1 level tbsp cornflour (cornstarch) sub with flour
  • 2 level tsp baking powder
  • 115 g (½ cup) softened unsalted butter or margarine such as Stork
  • 2 large eggs
  • 120 ml (½ cup) milk semi skimmed or skimmed ideally
  • 1 tbsp lemon juice or sub with more milk
  • 2 tsp vanilla extract or vanilla bean paste

For the Whipped Cream

  • 500 g (2 cups) cold cream double/heavy cream
  • 115 g (½ cup) full-fat cream cheese or mascarpone
  • 80 g (⅔ cup) icing sugar (powdered sugar)
  • 1 tsp vanilla bean paste (or vanilla extract)

For the strawberries

  • 320 g (2 ½ cups) strawberries, sliced into small chunks
  • 50 g (¼ cup) granulated sugar
  • 1 tbsp lemon juice or
  • 1 tsp vanilla bean paste (or vanilla extract)

Filling and decoration

  • 130 g (1 cup) strawberry jam, or more as needed
  • Fresh strawberries , whole and halved
  • Icing sugar , to dust

Instructions 

Make the vanilla sponge

  • Preheat the oven to 160°C (320°F). Mist an 8 inch deep cake pan with cake release and line the bottom with parchment paper.
  • Sift the dry ingredients into a mixing bowl. Add all remaining ingredients and beat using an electric hand mixer or a stand mixer until the batter is completely smooth.
    250 g (2 cups) flour plain / all purpose, 250 g ( 1 ¼ cup) caster sugar (superfine sugar), 1 level tbsp cornflour, 2 level tsp baking powder, 115 g (½ cup) softened unsalted butter or margarine such as Stork, 2 large eggs, 120 ml (½ cup) milk semi skimmed or skimmed ideally, 1 tbsp lemon juice or sub with more milk, 2 tsp vanilla extract or vanilla bean paste
  • Spoon the batter into a greased and lined deep 8 inch cake pan. Level and bake until the cake passes the toothpick test. Cool in the tin for 10 minutes then invert onto a wire rack and cool.
  • Use a cake leveler to slice the cake in half horizontally. Brush away any crumbs.
  • Slice the strawberries, place in a bowl and mix with the vanilla, sugar and lemon juice. Leave them for 10-20 minutes or until they have released their juices. Strain the strawberries, reserving the juice. Brush the strawberry juice over the cake layers.
    320 g (2 ½ cups) strawberries, sliced into small chunks, 50 g (¼ cup) granulated sugar, 1 tbsp lemon juice or, 1 tsp vanilla bean paste
  • Prepare the frosting. Place cold cream in a mixing bowl with the icing sugar, vanilla and softened cream cheese. Whisk on medium-low until the cream forms peaks. Be mindful not to over whip as the cream can become grainy.
    500 g (2 cups) cold cream double/heavy cream, 115 g (½ cup) full-fat cream cheese or mascarpone, 80 g (⅔ cup) icing sugar (powdered sugar), 1 tsp vanilla bean paste

Assemble your strawberry shortcake

  • Pipe a ring of frosting around the edge of the bottom cake layer. Fill inside with strawberry jam and add the some of the sliced strawberries. Pipe cream over the top to cover and place a few more sliced strawberries over the top.
    130 g (1 cup) strawberry jam, or more as needed, Fresh strawberries
  • Place the second layer on top and press it down slightly. Spoon cream over the top of the cake, piling more sliced strawberries over the cream. Add a few whole and halved fresh strawberries and spoon a little jam over the top, letting it drip down the sides of the cake.
  • Serve immediately or place in the fridge for an hour to firm up slightly and make it easier to slice. Since this cake contains fresh cream it will need to be kept chilled and ideally eaten on day it is assembled.
    Icing sugar

Notes

  • If your are using self-rising flour then leave out the baking powder.
  • Don’t overfill the cake pan – about half full is right.
  • If you would prefer not to have to slice the cake in half then divide the batter into two 8 inch cake pans and bake for 22-25 minutes.
  • The cake would benefit from resting for 6-8 hours before slicing in half. It will be less crumbly and easier to handle. You can also prepare the cake a day ahead. Wrap well once it has cooled completely and keep at room temperature.

Nutrition

Calories: 366kcal | Carbohydrates: 56g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 159mg | Potassium: 181mg | Fiber: 1g | Sugar: 32g | Vitamin A: 599IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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4.94 from 16 votes (15 ratings without comment)

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3 Comments

  1. Penny says:

    5 stars
    Fantastic, everyone loved it

    Reply
  2. Mckenna Robinson says:

    I’m making this and I’m confused do i need cornstarch or corn flour?

    Reply
    1. Lucy Parissi says:

      Constarch is the Us name for cornflour (same thing)

      Reply