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Strawberry Shortcake

A Strawberry Celebration: Fresh Strawberry Shortcake Cake

Strawberry Shortcake

Calling all strawberry lovers! This recipe is a delightful twist on the classic strawberry shortcake dessert. We've transformed it into a beautiful layered cake, bursting with fresh, juicy strawberries and enveloped in a cloud of light and fluffy whipped cream. It's the perfect way to celebrate summer flavors or indulge in a special occasion.


  • For the Sweet Strawberry Filling:
    • 3 pints fresh strawberries, sliced
    • ½ cup granulated white sugar
  • For the Buttery Cake Layers:
    • 2 ¼ cups all-purpose flour
    • 4 teaspoons baking powder
    • 2 tablespoons granulated white sugar
    • ¼ teaspoon salt
    • ⅓ cup shortening
    • 1 large egg
    • ⅔ cup milk
  • For the Dreamy Whipped Cream Topping:
    • 2 cups heavy whipping cream


  1. Sweeten the Strawberries: In a large bowl, toss the sliced strawberries with the ½ cup of white sugar. Set this mixture aside to allow the sugar to draw out the juices from the strawberries, creating a sweet and flavorful sauce.
  2. Preheat and Prepare: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease and flour an 8-inch round cake pan. This ensures the cake layers easily release from the pan after baking.
  3. Dry Ingredients First: In a medium bowl, whisk together the flour, baking powder, 2 tablespoons of white sugar, and salt. This ensures all the dry ingredients are evenly distributed.
  4. Cut in the Shortening: Using a pastry blender or two forks, cut the shortening into the dry ingredients until the mixture resembles coarse crumbs. Shortening adds flakiness and tenderness to the cake.
  5. Make Way for Wet Ingredients: Create a well in the center of the dry ingredients. In a separate bowl, whisk together the beaten egg and milk. Pour the wet ingredients into the well in the dry ingredients.
  6. Mix Just Until Combined: Use a spatula to gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can lead to a tough cake.
  7. Bake to Golden Perfection: Pour the cake batter evenly into the prepared cake pan. Bake the cake in the preheated oven at 425°F (220°C) for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool It Down: Let the cake cool partially in the pan for a few minutes before carefully inverting it onto a wire rack to cool completely.
  9. Whip Up a Dream: While the cake cools, prepare the whipped cream topping. In a chilled bowl, use an electric mixer to whip the heavy cream into stiff peaks. This will create a light and airy whipped cream that will perfectly complement the cake.
  10. Assemble and Celebrate!: Once the cake has cooled completely, slice it carefully in half horizontally to create two cake layers. Place one layer of cake on a serving platter. Spread half of the sweet strawberry mixture over the top of the cake layer. Top with the second cake layer and spread the remaining strawberry mixture over the top. Finally, frost the entire cake with the prepared whipped cream.
  11. Slice and Savor!: Cut the cake into slices and serve. Each bite is a delightful explosion of fresh strawberries, soft cake, and creamy whipped cream. Enjoy this beautiful Strawberry Shortcake Cake and celebrate the taste of summer!