This strawberry shortcake cake recipe transforms the classic summer dessert into a beautiful layered cake with tender, buttery biscuit layers, juicy fresh strawberries, and homemade whipped cream. Unlike traditional sponge-based cakes, these biscuit layers soak up the strawberry juices without getting soggy, giving each bite the perfect balance of texture and flavor.
As a private chef on Nantucket, I make this cake for clients throughout the summer, and it’s consistently one of the most requested desserts. The combination of buttery shortcake, lightly sweetened whipped cream, and naturally juicy strawberries is both nostalgic and elevated—perfect for birthdays, gatherings, or a special summer treat.
This layered strawberry shortcake stays true to tradition while being easy enough to make at home, and it’s the ideal recipe to showcase fresh, in-season strawberries. Keep reading for tips, tricks, and everything you need to make it perfect every time.
Quick Summary:
• A giant layered version of traditional strawberry shortcake
• Made with biscuit shortcake layers, fresh strawberries, and whipped cream
• Perfect for summer gatherings and strawberry season
• Best assembled shortly before serving
Table of contents
- Can Strawberry Shortcake Be Made as a Cake?
- Why You’ll Love This Strawberry Shortcake Cake
- The Secret to the Best Strawberry Shortcake Cake
- Biscuit Strawberry Shortcake Cake vs Sponge Cake
- Ingredients Overview
- How to Make Strawberry Shortcake Cake
- Common Mistakes When Making Strawberry Shortcake Cake
- Recipe Variations
- Tips for the Best Strawberry Shortcake Cake
- Serving Suggestions
- Storage and Make-Ahead Tips
- Strawberry Shortcake Cake FAQs
- More Summer Strawberry Recipes to Try:
- Love this recipe?
Can Strawberry Shortcake Be Made as a Cake?
Yes! Traditional strawberry shortcake is usually served as individual biscuits layered with strawberries and whipped cream. A strawberry shortcake cake simply transforms that concept into a layered dessert by baking large shortcake layers and stacking them with macerated strawberries and homemade whipped cream.
The result is a beautiful giant strawberry shortcake that can be sliced and served like a layer cake while still keeping the classic flavors of traditional strawberry shortcake.
If you love strawberry desserts, you might also enjoy my classic strawberry rhubarb galette or my berry chantilly cake recipe.
Why You’ll Love This Strawberry Shortcake Cake
Quick summary: Traditional biscuit layers, juicy strawberries, and homemade whipped cream make this a summer favorite.
This strawberry shortcake layer cake captures everything people love about traditional strawberry shortcake desserts—fresh berries, tender biscuits, and billowy whipped cream—but in a dramatic layered presentation that’s perfect for sharing.
Unlike sponge-cake versions, this recipe stays true to traditional strawberry shortcake by using buttery biscuit layers that soak up the strawberry juice beautifully.
Here’s why this recipe stands out:
• A giant strawberry shortcake perfect for parties or birthdays
• Made with simple ingredients you likely already have in your pantry
• Layers of juicy strawberries and homemade whipped cream
• Biscuit layers that have a tender crumb yet are sturdy enough for stacking
• Perfect during strawberry season when berries are at their sweetest
As a private chef on Nantucket, I make this homemade strawberry shortcake cake for clients throughout the summer, and it’s always one of the most requested desserts. There’s something about the combination of buttery biscuit layers, juicy strawberries, and fresh whipped cream that feels both nostalgic and elevated at the same time.
Whether you’re baking a strawberry shortcake birthday cake, a summer dessert for guests, or simply celebrating peak berry season, this recipe is a showstopper.
The Secret to the Best Strawberry Shortcake Cake
The key to a truly delicious homemade strawberry shortcake cake is allowing the strawberries to macerate long enough to release their juices. When fresh strawberries are tossed with a little sugar and lemon juice, they naturally create a bright strawberry syrup that soaks into the biscuit layers.
This step transforms simple ingredients into a rich, flavorful filling that makes every bite taste like peak strawberry season.
Strawberry Season Tip: The best strawberry shortcake cake starts with ripe, fragrant strawberries. Look for berries that are bright red all the way to the top with no white shoulders. Local berries during peak strawberry season usually have the most flavor and produce the sweetest strawberry filling.
Looking for other ways to use in season strawberries? Try our delicious vegan strawberry jam ice cream recipe for a dairy-free summer treat!
Biscuit Strawberry Shortcake Cake vs Sponge Cake
Quick Summary: Learn why this traditional biscuit version soaks up strawberry juice perfectly and delivers authentic flavor.
- Biscuits → traditional, less sweet, more texture
- Cake → softer, more dessert-like
Not all strawberry shortcake cakes are created equal. Many modern versions use soft sponge or vanilla cake layers, but traditional strawberry shortcake is actually made with tender, buttery biscuit-style shortcake.
This biscuit strawberry shortcake cake has golden edges with a slightly crumbly, rich texture that soaks up all the delicious strawberry juice without becoming soggy. The result is a more balanced dessert—less sweet than sponge cake, with a deeper, more classic flavor that lets the fresh strawberries and homemade whipped cream truly shine.
If you’ve ever had traditional strawberry shortcake, this layered version stays true to its roots – just transformed into a beautiful, sliceable layer cake that’s perfect for gatherings.
Pro Tip: Let the strawberries sit with sugar and a little lemon juice until they release their juices – this creates a natural strawberry syrup that soaks into the biscuit layers and makes the cake incredibly flavorful.
Ingredients Overview
Quick Summary: Simple ingredients, each with a purpose—from tender biscuit layers to whipped cream that holds its shape. Exact measurements can be found in the recipe card below.
For the Shortcake Layers:
- All-purpose flour: Provides structure for the biscuit layers. Using the right amount of flour ensures tender layers without becoming dense.
- Granulated sugar: Adds sweetness and helps the shortcake develop a lightly golden crust.
- Baking powder: Leavening that gives the shortcake layers their lift and light texture.
- Salt: Balances sweetness and enhances flavor.
- Cold butter: Creates flaky biscuit layers by forming pockets of steam during baking.
- Heavy cream or milk: Adds moisture and richness while helping the dough come together.
- Vanilla extract: Adds subtle warmth and depth of flavor.
For the Strawberry Filling:
- Fresh strawberries: The star of the recipe. Use ripe, fragrant, juicy strawberries for the best flavor.
- Sugar: Draws out the natural juices from the strawberries to create a syrupy filling.
- Lemon juice: Adds brightness and enhances the natural sweetness of the berries.
As the strawberries sit with sugar, they release their juices and create a natural strawberry syrup that soaks into the cake layers.
Try our Strawberry Rhubarb Crumble recipe for another way to feature juicy summer strawberries!
For the Whipped Cream:
- Heavy cream: Whipped into soft, billowy cream that complements the berries.
- Mascarpone: Helps to stabilize the whipped cream
- Sugar: Lightly sweetens the whipped cream.
- Vanilla extract: Adds a subtle flavor that pairs beautifully with strawberries.
Pro Tips:
- Add mascarpone cheese and whip to stiff peaks to keep the whipped cream stable for a layer cake presentation.
- Use very cold cream and a chilled bowl when whipping to help the cream whip faster and hold its structure.
How to Make Strawberry Shortcake Cake
Quick Summary: Step-by-step instructions in easy-to-follow numbered steps for perfect results every time.
Below is a simplified overview of how to make strawberry shortcake cake. Full instructions with exact measurements are in the recipe card.
- Mix the dry ingredients in a large bowl.
- Cut in the butter and form the biscuit dough.
- Bake the shortcake layers until golden.
- Prepare the strawberries by tossing them with sugar and lemon juice.
- Whip the cream until soft peaks form.
- Assemble the cake with strawberries and whipped cream.
Step 1: Make the Shortcake Dough
In a large mixing bowl, whisk together the dry ingredients. Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Add the wet ingredients and gently mix with a fork or clean hands just until a soft dough forms.
Important: Avoid overmixing, which can make the shortcake tough.
Step 2: Bake the Cake Layers
Divide the dough onto prepared sheet pans lined with parchment paper.
Shape the dough into two even layers and bake until they have golden, lightly crisp edges.
Transfer the cakes to a wire rack and allow them to cool completely.
This step is important—assembling the cake with a warm layer can melt the whipped cream.
Slice the cooled shortcakes in half to create 4 layers. The cut sides should have a visibly tender, buttery crumb.
Step 3: Prepare the Strawberries
Slice the fresh strawberries and place them in a large bowl with sugar and a splash of lemon juice.
Stir gently and allow them to sit at room temperature for about 20–30 minutes.
During this time, the berries release their juices, creating juicy strawberries that release a delicious strawberry syrup.
Step 4: Make Homemade Whipped Cream
In a chilled bowl, whip heavy cream and mascarpone with sugar and vanilla extract.
Start on low speed and gradually increase the speed until soft peaks form. Continue whipping until stiff peaks develop.
This is the method I rely on for consistent results—mascarpone helps to stabilize the the whipped cream for filling and decorating this layer cake version of strawberry shortcake.
Step 5: Assemble the Strawberry Shortcake Cake
Place the bottom layer of cake on a serving plate.
Spread a generous layer of whipped cream, then spoon over macerated strawberries and their juices.
Repeat with the next 2 layers finishing with the final layer of biscuit.
Finish the cake with whipped cream and a mound of strawberries on top.
Common Mistakes When Making Strawberry Shortcake Cake
Quick Summary: Tips to prevent dense layers, runny whipped cream, and uneven strawberry distribution.
In my experience as a private chef these are common mistakes to avoid:
- Overmixing the biscuit dough → dense layers
- Not letting strawberries macerate long enough → less flavor
- Assembling too early → soggy cake
Recipe Variations
Quick Summary: This recipe is incredibly flexible. Try different whipped cream flavors, berry mixes, or mini versions for birthdays and gatherings.
- Vanilla Cake Version: Swap the biscuit layers for vanilla sponge cake to create a more traditional strawberry layer cake.
- Lemon Poppy Seed Cake Version: Swap the biscuit layers for lemon poppy seed cake a delicious take on this classic shortcake recipe.
- Almond Olive Oil Cake Version: Swap the biscuit layers for almond olive oil cake to create a light Mediterranean-style strawberry layer cake.
- Strawberry Shortcake Birthday Cake: This beautiful strawberry shortcake cake also makes a wonderful strawberry shortcake birthday cake, especially during strawberry season when berries are sweet and juicy. Decorate the cake with whole strawberries, piped whipped cream, and edible flowers. Chamomile flowers or common daisies (pictured here) are complementary to the red berries and are typically in season at the same time as strawberries.
- Individual Strawberry Shortcakes: Use the dough to bake individual biscuits instead of large cake layers.
Tips for the Best Strawberry Shortcake Cake
Quick Summary: Key insights for avoiding soggy layers, achieving soft peaks, and layering evenly.
When I make this for clients I follow these tips for the best results:
- Use ripe berries: The quality of the strawberries makes a huge difference. Look for bright red berries with a fragrant aroma.
- Let the strawberries macerate: Allowing the berries to sit with sugar creates a natural strawberry juice syrup that flavors the cake.
- Don’t overmix the dough: Too much mixing can develop gluten and create tough shortcake layers.
- Cool cake layers completely: Always assemble the cake using cooled cake layers.
- Serve soon after assembling: Because whipped cream is delicate, this cake tastes best within a few hours of assembly.
Serving Suggestions
Quick Summary: Ideal for summer dessert tables, birthdays, and gatherings with friends and family.
This summer dessert is perfect for many occasions:
• backyard gatherings
• picnics
• birthdays
• brunch celebrations
• Fourth of July parties
Serve slices with:
- extra homemade whipped cream
- a drizzle of strawberry syrup
- additional fresh strawberries
This cake also pairs beautifully with iced tea, lemonade, or sparkling wine. Serve it alongside our Wild Honeysuckle Strawberry Lemonade recipe or Strawberry Elderflower Gin Smash for a strawberry themed menu.
Storage and Make-Ahead Tips
Quick Summary: How to keep your cake fresh, freeze leftovers, or assemble ahead for a stress-free summer dessert.
Because this cake contains whipped cream and fresh fruit, it’s best enjoyed fresh. The cake layers can be baked one day ahead and stored wrapped in plastic wrap. Assemble the cake shortly before serving for the best texture.
If you have leftover cake, store it in an airtight container in the refrigerator. Alternatively, cover the cake loosely with plastic wrap.
The cake will keep well for about 1–2 days, though the biscuit layers may soften slightly as they absorb strawberry juice.
Strawberry Shortcake Cake FAQs
Quick Summary: Answering questions about freezing, room temperature storage, and the difference between strawberry cake vs shortcake.
Traditional strawberry shortcake uses biscuit-style shortcake, which is buttery and slightly crumbly. However, sponge cake or vanilla cake layers can also be used depending on the style of dessert.
The cake layers can be baked one day ahead and stored wrapped in plastic wrap. Assemble the cake shortly before serving for the best texture.
The stabilized whipped cream can be made earlier in the day as well but should be kept covered and refrigerated until ready to use. The macerated strawberries are best made about 15-30 minutes before assembly and serving.
Shortcake is best eaten shortly after it is made and will not keep well once assembled.
Drain excess strawberry syrup before assembling and avoid assembling the cake too far in advance.
Yes, simply cut the dough out using 2 or 3-inch round cutters to form smaller individual shortcakes. Bake them at the same temperature but reduce the time to 15-20 minutes. Serve them individually with a generous dollop of cream and berries.
Yes, use coconut milk in an equal amount by volume to replace heavy cream in the biscuits. Use vegan butter in an equal amount by weight to replace butter. I like to use Country Crock plant butter in vegan baked goods.
The whipped cream is harder to substitute as all vegan whipped cream alternatives seem to liquefy very quickly. You could try using very thick coconut yogurt and sweeten it to taste.
Instead of an egg wash brush the dough with plant milk mixed with a bit of apple cider vinegar.
Yes, this cake is a great way to feature any combination of in-season summer fruit. Try blueberries, raspberries, or blackberries and stone fruit like peaches, nectarines, plums, and cherries.
Yes, the shortcake layers can be frozen, but the fully assembled strawberry shortcake cake does not freeze well because of the whipped cream and fresh strawberries.
To freeze successfully, wrap the cooled cake layers tightly in plastic wrap and place them in an airtight container or freezer bag. The layers can be frozen for up to 2 months. When ready to serve, thaw them at room temperature and assemble the cake with freshly whipped cream and strawberries.
Strawberry cake is typically a soft sponge or butter cake flavored with strawberries or strawberry puree. It often includes strawberry frosting and has a more traditional layer cake texture.
Strawberry shortcake, on the other hand, uses tender biscuit-style shortcakes that are split and filled with fresh strawberries and whipped cream. A strawberry shortcake cake keeps the classic biscuit layers but stacks them into a sliceable layer cake.
Strawberry shortcake cake can sit at room temperature for about 1–2 hours when serving. Because the cake contains fresh strawberries and whipped cream, it should be refrigerated if it will be out longer than that.
If serving outdoors on a warm day, keep the cake chilled until just before serving to help the whipped cream hold its shape.
More Summer Strawberry Recipes to Try:
- Whole Foods Berry Chantilly Cake Recipe (Copycat)
- Strawberry Rhubarb Galette
- Strawberry Rhubarb Crumble
- Vegan Lilac Strawberry Shortcake
- Vegan Strawberry Jam Ice Cream (Dairy Free)
- Strawberry Elderflower Gin Smash
- Strawberry Icebox Pie | Vegan
- Wild Honeysuckle Strawberry Lemonade
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Strawberry Shortcake Cake Recipe (Giant Biscuit Shortcake)
Ingredients
Shortcake:
- 240 g heavy cream or 1 cup (or buttermilk)
- 13 g apple cider vinegar or 1 tablespoon (omit if using buttermilk)
- 560 g all-purpose flour or 4 cups
- 150 g granulated sugar or 3/4 cup , plus more for sprinkling
- 2 tbs baking powder
- 1-1/2 tsp kosher salt
- 226 g cold unsalted butter or 1 cup/2 sticks
- 12 g vanilla extract 1 tablespoon
- 2 tsp finely grated lemon zest from 2 lemons (optional)
- 1 egg
Whipped Cream:
- 226 g mascarpone or 8 oz
- 480 g heavy cream or 16 fl oz/1 pint
- 67 g granulated sugar or 1/3 cup
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
Macerated Strawberries:
- 907 g fresh strawberries or 2 lbs
- 67 g granulated sugar or 1/3 cup
- 1 tsp vanilla extract
- 1 tbs lemon juice
Instructions
- Preheat the oven to 400˚F/205˚C. Line 2 half-sheet pans with parchment paper.
- Stir together heavy cream and apple cider vinegar and let the mixture sit to thicken.
- Meanwhile whisk together the flour, sugar, baking powder, and kosher salt in a large mixing bowl.
- Cut the butter into small cubes approximately 1/2″ wide and add them to the flour mixture. Break the cubes of butter apart and coat them in the flour. Then cut the butter into the flour with your fingertips until the resulting mixture resembles coarse breadcrumbs with larger pea-sized pieces throughout.
- Stir the lemon zest and vanilla extract into the thickened cream mixture then pour the mixture into the dry ingredients. Mix together with a rubber spatula or clean hands just until the dough comes together, being careful not to overmix the dough.
- Divide the dough in half and flour each piece of parchment paper on the half sheet pans. Place one half of the dough onto each sheet pan. Press each half into a 6-inch round about 1″ thick.
- Beat the egg and brush it over the top of each large biscuit and sprinkle the tops with sugar.
- Bake at 400˚F/205˚C for 20-25 minutes until the biscuits are puffed and golden brown. They should sound hollow when you tap the bottom of the biscuits.
- Transfer the biscuits to cooling racks and allow them to cool to room temperature before assembling the cake.
- About 15 minutes before you plan to assemble the cake let the mascarpone site out at room temperature.
- Meanwhile, prepare the macerated strawberries. Trim the stem and leaves off of the berries and cut small berries in half and larger berries into quarters or slices. Place the cut berries into a bowl with the sugar, vanilla extract and lemon juice and stir to combine. Let the mixture sit in the fridge while you prepare the whipped cream to let the berries release their juices.
- To make the whipped cream add the heavy cream, sugar, vanilla extract, and salt to the bowl of a stand mixer fitted with a balloon whisk attachment or a mixing bowl if using a hand-mixer. Whip the cream on medium-high until it starts to thicken, about 1 minute. Turn off the mixer and add the semi-soft mascarpone. Continue whipping the mixture until soft peaks form, about 1 more minute. Watch it closely as whipped cream can quickly split and turn into butter if it is overmixed.
- To assemble the cake cut each large biscuit in half horizontally. Place one bottom half onto a cake plate. Pipe or spoon 1/4 of the cream onto the biscuit then spoon about 3/4 cup of the macerated berries over the cream.
- Place the top of the biscuit inverted so that the cut side is facing up over the berry layer. Layer on the cream followed by berries again and repeat the next layer using the second biscuit bottom. The final layer of biscuit should be cut side down with the top facing up. Finish the top layer with the remaining cream and more berries. You may have extra berries which can be served with the cake.
- Decorate the cake with whole strawberries and strawberry leaves if you wish and or edible flowers. I used pineapple weed flowers that were growing among the rows of strawberries at the pick-your-own farm. Chamomile flowers are very similar or use wild daisies to achieve this look.
Video
Notes
- Once assembled the cake is best eaten shortly thereafter. Every component is best eaten the day it is made.
- The biscuits can be made ahead earlier in the day.
- The strawberries are best made about 15-30 minutes before assembly.
- The stabilized whipped cream can be made earlier in the day and refrigerated until ready to use.
Molly
What a beautiful summer cake! Can’t wait to make this!
kaity
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