There’s something magical about weekends, especially when they are filled with sweet treats. Imagine the sun shining through your kitchen window, the smell of freshly baked cake filling the air, and laughter ringing out as family gathers ’round. Moments like these feel special when shared with loved ones. That’s why I love making this Moist Strawberry Shortcake Cake with Whipped Cream Frosting.

It’s one of those recipes that brings smiles to faces. Layer upon layer of fluffy cake and fresh strawberries topped with clouds of whipped cream create a cozy treat that warms the heart. Whether it’s a lazy Saturday, a summer picnic, or a birthday celebration, this cake shines.

Today, we’re diving into this delightful experience together. Are you ready to bake a cake that will not only taste wonderful but also bring joy to your home? Let’s get started!

Why This Moist Strawberry ShortcakeWill Make You Smile

This cake isn’t just dessert; it’s a slice of nostalgia. It reminds me of sunny afternoons spent picking ripe strawberries, their sticky sweetness on our fingers. Each bite of this cake takes me back to those carefree days, filled with laughter and love.

The Moist Strawberry Shortcake Cake with Whipped Cream Frosting is the epitome of indulgence. The softness of the cake combined with the juicy strawberries creates a symphony of flavors that dances on your taste buds. Every layer invites you to take another bite, to savor the moment a little longer.

Imagine serving this cake after a family dinner, watching as everyone’s eyes light up. It’s a showstopper that turns everyday moments into something special. This cake is not just a recipe; it is a memory in the making, one sweet bite at a time.

Let’s Bake Strawberry ShortcakeTogether

Baking is an adventure, and I’m thrilled to have you on this journey with me. We will create this Moist Strawberry Shortcake Cake with Whipped Cream Frosting step by step, with warmth and joy infused in every moment. As we move through this recipe, picture the smiles you’ll bring to your family and friends.

Don’t stress! This is meant to be fun. I’ll guide you through each stage like a friend helping you in the kitchen. So, roll up those sleeves and let’s make this sweet masterpiece together!

What You’ll Need to Make It

Here’s what you’ll need to whip up this Moist Strawberry Shortcake Cake with Whipped Cream Frosting. Gather the following ingredients, and let’s get baking!

For the Cake:

• 2 1/2 cups (300g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks / 226g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, room temperature
• 1 cup (about 5 oz / 150g) fresh strawberries, pureed and strained

For Macerated Strawberries:

• 2 cups (about 10 oz / 300g) fresh strawberries, hulled and sliced
• 1/4 cup (50g) granulated sugar

For Whipped Cream Frosting:

• 3 cups (720ml) cold heavy whipping cream (preferably 36% fat or higher)
• 1/2 cup (60g) powdered sugar
• 1 teaspoon pure vanilla extract

For Decoration (optional):

• Additional fresh strawberries, halved or sliced
• Mint leaves

Now that we have our ingredients, let’s get baking!

Step-by-Step Directions

Baking this Moist Strawberry Shortcake Cake with Whipped Cream Frosting is straightforward and fun! Here are the steps to follow for a delightful experience.

1. Macerate Strawberries

First, let’s prepare the strawberries. In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Stir gently and let them sit at room temperature for 30 to 60 minutes. This little step allows the strawberries to release their juices, creating a sweet syrup.

2. Prepare Cake Pans

Now, let’s preheat that oven to 350°F (175°C). While it warms up, grease two 8-inch or 9-inch round cake pans with butter or a non-stick spray. Line the bottoms with parchment paper and lightly flour the sides. This will help our cakes come out easily without fuss.

3. Puree Strawberries

Let’s add some strawberry goodness! Blend 1 cup of fresh strawberries to make a smooth puree. If desired, strain this puree through a fine-mesh sieve to remove the seeds. Set this sweet mixture aside while we get back to the cake.

4. Combine Dry Ingredients

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk everything until combined. This little act helps to incorporate air into the flour, making the cake fluffier.

5. Cream Butter & Sugar

Time to get fluffy! In a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat softened butter and granulated sugar on medium-high speed. Do this for about 3 to 4 minutes, until the mixture is light, fluffy, and pale yellow. Your kitchen will smell incredible already!

6. Add Eggs & Vanilla

Now it’s egg time! Add the eggs, one at a time, mixing well after each addition. Don’t forget to scrape the bowl down as needed. Mix in the vanilla extract, and enjoy that heavenly aroma.

7. Alternate Dry & Wet Ingredients

Let’s bring everything together. Lower the mixer speed to low, and add one-third of your dry ingredients. Mix briefly. Next, add half of the buttermilk and mix again. Continue this process: add another third of the dry, followed by the remaining buttermilk, and finish with the final dry ingredients. Mix just until everything is combined—don’t overdo it!

8. Fold in Strawberry Puree

Using a rubber spatula, gently fold in that beautiful strawberry puree. Keep folding until the batter is uniformly pink, and you don’t see any streaks. It’s like magic happening right in your bowl!

9. Divide Batter & Bake

Now, let’s pour that delightful batter evenly into the prepared pans. Smooth out the tops with an offset spatula. Bake in the preheated oven for 25 to 32 minutes. Start checking at 25 minutes. The cakes will be golden and a toothpick inserted into the center should come out clean.

10. Cool Cakes

After baking, cool those cakes in the pans for about 10 minutes. Run a knife around the edges to release them. Gently invert the cakes onto wire racks, peel off the parchment, and let them cool completely. This will take about 1.5 to 2 hours, so grab a cup of tea while you wait.

11. Make Whipped Cream

While the cakes cool, let’s whip some cream! Chill your mixing bowl and beaters in the freezer for about 10 minutes. Then, add the heavy cream, powdered sugar, and vanilla into the bowl. Whip on medium-high speed until soft peaks form, then continue until stiff peaks form. But be careful—not to over-whip! Keep the whipped cream refrigerated until you’re ready to use it.

12. Assemble Cake

Once your cakes have cooled completely, it’s assembly time! Place one cake layer on a serving plate. Spread about 1 cup of whipped cream over the top. Spoon half of the macerated strawberries (with their sweet syrup) over the cream. Repeat this with the second layer: spread whipped cream, add the remaining strawberries, and top it with the final cake layer.

13. Frost Entire Cake

Now, let’s frost the whole cake with the remaining whipped cream. Use a spatula or a piping bag to add decorative touches if you like. Garnish the top with fresh strawberry halves and mint leaves for a beautiful finishing touch.

14. Chill & Serve

Refrigerate this lovely cake for at least 1 hour before slicing. When it’s time to cut, use a sharp knife dipped in hot water for clean cuts. Store any leftovers covered in the fridge, but let’s be honest—it probably won’t last long!

Serving This Moist Strawberry Shortcake Cake with Whipped Cream Frosting With Love

When it comes to serving this Moist Strawberry Shortcake Cake with Whipped Cream Frosting, presentation matters. Place slices on pretty plates and top each with a sprinkle of fresh strawberries and perhaps a mint leaf for added flair. This little touch makes the cake feel extra special.

Serve it during family gatherings, cozy weekends, or as a sweet surprise for any occasion. It pairs beautifully with a cup of tea or a tall glass of lemonade on a warm day. The joy of sharing cake cannot be understated and will undoubtedly create lasting memories.

Storing Your Sweet Creation

Now, let’s talk about storage. If you happen to have any leftovers (how could that be, right?), keep them covered in the refrigerator. The cake is best enjoyed within 24 hours for optimal texture and flavor, though it will be okay for up to 2 days.

Believe me, you’ll want to savor every piece while it lasts!

Fun Twists to Make It Your Own

One beauty of baking is that you can always put your twist on a recipe! To make this Moist Strawberry Shortcake Cake with Whipped Cream Frosting your very own, try adding other fruits like blueberries or raspberries. They pair beautifully with strawberries!

You could even experiment with flavored extracts—almond or lemon would add a unique touch. Feeling adventurous? Consider layering in some chocolate ganache between the cake layers for a delightful surprise.

The key is to have fun with it. Explore flavors that make you happy, and turn this cake into something uniquely yours!

Tired of forgettable sides?

Let’s change that. Dive into our Lazy Bites Recipes quick, cheesy, and full of that homemade comfort everyone craves. No fuss, no fancy tricks, just real food that tastes like love

Moist Strawberry Shortcake Cake with Whipped Cream Frosting

A delightful cake layered with fluffy cake, fresh strawberries, and topped with whipped cream, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 32 minutes mins

Total Time 1 hour hr 42 minutes mins

Course Cake, Dessert

Servings 12 servings

Calories 350 kcal

Ingredients

  

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For the Cake

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened 2 sticks (226g)
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, room temperature 240ml
• 1 cup fresh strawberries, pureed and strained about 5 oz (150g)

For Macerated Strawberries

• 2 cups fresh strawberries, hulled and sliced about 10 oz (300g)
• 1/4 cup granulated sugar 50g

For Whipped Cream Frosting

• 3 cups cold heavy whipping cream preferably 36% fat or higher (720ml)
• 1/2 cup powdered sugar 60g
• 1 teaspoon pure vanilla extract

For Decoration (optional)

• Additional fresh strawberries, halved or sliced
• Mint leaves

Instructions

 

Preparation

• In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Stir gently and let them sit at room temperature for 30 to 60 minutes.
• Preheat the oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans with butter or a non-stick spray, line the bottoms with parchment paper, and lightly flour the sides.
• Blend 1 cup of fresh strawberries to make a smooth puree and optionally strain through a fine-mesh sieve.
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt, whisking until combined.
• In a stand mixer, beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes until light and fluffy.
• Add the eggs one at a time, mixing well after each addition, and then mix in the vanilla extract.
• Add one-third of the dry ingredients to the mixer, mix briefly, then add half of the buttermilk and mix again. Alternate the process with the remaining ingredients until just combined.
• Gently fold in the strawberry puree until the batter is uniformly pink.

Baking

• Pour the batter evenly into the prepared pans and smooth out the tops. Bake for 25 to 32 minutes, checking at 25 minutes.
• Cool the cakes in their pans for about 10 minutes, then run a knife around the edges and invert onto wire racks to cool completely.

Whipped Cream Preparation

• Chill your mixing bowl and beaters in the freezer for about 10 minutes. Add the heavy cream, powdered sugar, and vanilla into the bowl and whip until soft peaks form, then continue until stiff peaks form.

Assembly

• Once the cakes have cooled, place one layer on a serving plate. Spread 1 cup of whipped cream over the top and spoon half of the macerated strawberries over the cream.
• Repeat with the second layer: spread whipped cream, add remaining strawberries, and place the final cake layer on top.
• Frost the entire cake with the remaining whipped cream and garnish with fresh strawberry halves and mint leaves.
• Refrigerate the cake for at least 1 hour before slicing.

Notes

The cake is best enjoyed within 24 hours but can be stored in the fridge for up to 2 days. You can customize with other fruits or flavored extracts.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 4gFat: 24gSaturated Fat: 14gSodium: 100mgFiber: 1gSugar: 16g

Keyword Baking, Cake Recipe, Strawberry Dessert, Strawberry Shortcake, Whipped Cream Frosting

Tried this recipe?Let us know how it was!

FAQs About Moist Strawberry Shortcake Cake with Whipped Cream Frosting

1. Can I use frozen strawberries instead of fresh ones?

Absolutely! If you can’t find fresh strawberries, frozen ones will work too. Just make sure to thaw and drain any excess liquid before using them for the cake or to macerate.

2. What if I don’t have buttermilk on hand?

You can easily make a buttermilk substitute! Simply combine 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes, and voila—you’ve got buttermilk!

3. How should I store the cake?

Keep your Moist Strawberry Shortcake Cake with Whipped Cream Frosting covered in the fridge. It tastes best within the first 24 hours, but it can be enjoyed for up to 2 days.

4. Can I make the cake ahead of time?

Yes! You can bake the cake layers a day in advance. Just cool and wrap them tightly with plastic wrap and store in the fridge. Assemble the cake the next day for freshness!

5. How do I fix a cake that is too dry?

If your cake comes out a bit dry, don’t worry! You can brush each layer with a little simple syrup before assembling the cake. This will add moisture and sweetness.

I hope this journey into baking the Moist Strawberry Shortcake Cake with Whipped Cream Frosting inspires you to create sweet moments in your kitchen. Enjoy the process, share the love, and indulge in every slice. Happy baking!