Make your own homemade strawberry shortcake with this easy-to-follow recipe. Featuring a light and fluffy shortcake, strawberries, and creamy whipped topping, this dessert is a crowd-pleaser.
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This Strawberry Shortcake Cake is the kind of dessert you make when you want something truly special. With soft, fluffy vanilla cake layers, a luscious Chantilly cream filling, and fresh, juicy strawberries in every bite, it’s rich, classic, and completely irresistible. It was one of my best selling flavors when I was a professional cake decorator and still a family favorite!
Here’s What You’ll Need to Make the Strawberry Shortcake:
Supplies Needed
Four 6-inch Round Cake Pans: For baking the cake layers.
Parchment Paper: To line the cake pans for easy removal.
Stand Mixer, or Hand Mixer: For mixing the cake batter and Chantilly cream.
Paddle Attachment and Whisk Attachment: For the stand mixer.
Mixing Bowls: Various sizes for mixing dry and wet ingredients.
Whisk: For mixing dry ingredients.
Measuring Cups and Spoons: For accurately measuring ingredients.
Scale: For dividing the cake batter evenly between pans.
Large Serrated Knife: For leveling the cake layers.
Icing Piping bag: For piping the frosting inbetween layers and on top.
Icing Tip, Optional: For piping the frosting inbetween layers and on top. Can also just cut a small piece of the end of the bag off, or apply with a spatula. I like using the piping bag because it gives me a more generous layer and also, I left the cake naked so I wanted to create a border in each layer so the filling stayed contained.
Kitchen Scale for weighing the batter in each pan to ensure even layers
Wire Rack: For cooling the cake layers.
Saucepan: For making the strawberry sauce.
Immersion Blender: For blending the strawberry sauce if desired.
Spatula: For folding in ingredients and scraping the bowl.
Airtight Container: For storing any leftover cake or strawberry sauce.
To Make the Strawberry Shortcake CakeLayers
2 1/2 cups all-purpose flour: Provides structure to the cake.
1 tablespoon baking powder: Helps the cake rise.
1/2 teaspoon baking soda: Works with baking powder to leaven the cake.
1/2 teaspoon salt: Enhances the flavors.
1/2 cup sunflower oil (or oil of your choice): Adds moisture to the cake.
1 3/4 cups granulated sugar: Sweetens the cake.
2 large eggs, room temperature: Provides structure and richness.
2 egg whites, room temperature: Adds lightness and structure.
1 tablespoon vanilla extract: Adds a rich vanilla flavor.
3/4 cup whole milk, room temperature: Adds moisture and tenderness.
3/4 cup sour cream, room temperature: Adds richness and moisture.
Whole Strawberries to add on top of cake
To Make the Chantilly Cream Filling
1 cup cold heavy cream: Whipped to create a light and fluffy filling.
3 tablespoons powdered sugar: Sweetens the whipped cream.
1 teaspoon vanilla extract or vanilla bean paste: Adds a rich vanilla flavor.
1 package of Whip Cream Stabilizer, optional: Stabilizes the whip cream so that it holds together better
Fresh strawberries, sliced: Adds a burst of fresh strawberry flavor and texture.
To Make the Secret Ingredient Strawberry Sauce
1 1/2 cups sliced strawberries, fresh or frozen
1/4 cup white sugar
1/3 cup water
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon salted butter
1 additional cup of sliced strawberries to add to the sauce after cooking
Step by Step Instructionsto Make the Cake Layers
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour four 6-inch round cake pans.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mix the Wet Ingredients
Using your stand mixer with the paddle attachment or a large bowl and hand mixer, mix together the granulated sugar, oil, eggs, egg whites, and vanilla extract until light and fluffy.
Add Dry Ingredients to the Wet
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Add the Sour Cream
Gently fold in the sour cream.
Divide Batter and Bake
Divide the batter evenly between the prepared pans. I recommend using a scale for this to make sure each layer is the same size. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool and Remove from Pans
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, remove the cakes from the pans.
Step by Step Directions to Make the Chantilly Cream Filling
In a large bowl, whip the cold heavy cream until soft peaks form.
Add the powdered sugar, vanilla extract (or vanilla bean paste), and whip cream stabilizer, if using, and continue to whip until stiff peaks form.
Step by Step Directions to Make the Strawberry Sauce
In a saucepan over medium heat, stir together the 1 1/2 cups of quartered strawberries, sugar, and 1/3 cup of water until the sugar is dissolved. Heat the mixture to boiling, stirring often.
Reduce heat and add the vanilla extract and lemon juice.
In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
Pour this into the boiling strawberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
Remove the pan from the heat and add the butter, mixing until the butter has completely melted.
Allow the mixture to cool for 15 minutes, then add the additional cup of quartered fresh strawberries.
Using an immersion blender, puree the sauce, optional. I don’t always do this. Sometimes I like to have the additional sliced strawberries for the cake. If using, be careful not to overblend or it can become very foamy – yes, that’s the technical term!
Refrigerate any leftovers and use them for topping pancakes, ice cream, yogurt or your favorite dessert!
Assemble the Cake and Decorate
If your layers do not have even tops, use a large serrated knife to gently slice a thin layer off the cake tops, creating a flat surface.
Place the first cake layer on your cake round, cake drum, or serving plate. Using a piping bag fitted with a large tip or with about 1/4 of the end cut off, add the Chantilly cream filling on top of the cake layer. Pipe a border around the edges first, then fill the inside with a layer of the Chantilly cream, fresh strawberries, and a drizzle of the secret strawberry sauce.
Add the second and third cake layers one at a time and repeat the process.
Finally, place the fourth cake layer on top, if using. I decided to only use 3 layers with this cake, but the recipe does make 4. It holds up better with 4 layers when you are frosting the outside with buttercream, which you can also try! This is how I made them in my home bakery. Once complete, put the cake in the fridge for 20-30 minutes to set the cake.
Tips for the Best Strawberry Shortcake
Use Fresh Strawberries: Fresh, ripe strawberries provide the best flavor and texture. Avoid using frozen strawberries, as they can be too watery.
Chill the Filling: Make sure the Chantilly cream filling is well-chilled before using it to fill the cake layers.
Even Layers: Use a scale to divide the batter evenly between the cake pans for uniform layers.
Level the Cake Layers: Trim the tops of the cake layers to create a flat surface for even stacking.
Crumb Coat: Apply a thin layer of frosting to seal in the crumbs before applying the final layer of frosting.
Secret Ingredient: The homemade strawberry sauce adds an extra layer of flavor and makes this cake truly special. Drizzle it over each layer for a burst of strawberry goodness.
Fruit Alternatives
If you want to mix things up, here are some fruit alternatives you can use instead of strawberries:
Blueberries: Add a burst of juicy sweetness.
Raspberries: Provide a tart and vibrant flavor.
Peaches: Add a sweet and juicy twist.
Mangoes: Provide a tropical flair.
Mixed Berries: Combine strawberries, blueberries, and raspberries for a medley of flavors.
It’s best to use fresh strawberries for the filling, as frozen strawberries can release too much water and affect the texture of the cake, but you can use them. I usually use frozen strawberries to make the strawberry sauce.
Can I make this cake ahead of time?
Yes, you can bake the cake layers and prepare the frosting and filling a day in advance. Assemble the cake on the day you plan to serve it for the best freshness since it doesn’t have an outside layer of frosting to keep it fresh.
Can I use a different type of cream for the filling?
Yes, you can use whipped coconut cream or mascarpone cheese as alternatives to Chantilly cream. I love to use my Mascarpone Cream Filling Recipe with this cake as well.
How should I store the cake?
Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.
Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour to make this cake gluten-free.
I have leftover strawberry sauce. What should I do with it?
You can store the sauce in an airtight container in the fridge and use it on all your favorite desserts. We love using it on ice cream, cakes, pies, pancakes, waffles and even drizzled on toast! You can freeze it an airtight container for up to 3 months.
Using your stand mixer with the paddle attachment or a large bowl and hand mixer, mix together the granulated sugar, oil, eggs, egg whites, and vanilla extract until light and fluffy.
1/2 cup sunflower oil, 1 3/4 cups granulated sugar, 2 large eggs, 2 egg whites, 1 tablespoon vanilla extract
Alternating with the milk, gradually add the dry ingredients to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined.
3/4 cup whole milk
Gently fold in the sour cream just until combined.
3/4 cup sour cream
Divide the batter evenly between the prepared pans. I recommend using a scale for this to make sure each layer is the same size. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, remove the cakes from the pans.
Make the Chantilly Cream Filling
In a large bowl, whip the cold heavy cream until soft peaks form. Add the powdered sugar, whip cream stabilizer and vanilla extract (or vanilla bean paste) and continue to whip until stiff peaks form.
1 cup cold heavy cream: Whipped to create a light and fluffy filling.
Make the Strawberry Sauce
In a saucepan over medium heat, stir together the 1 1/2 cups of quartered strawberries, sugar, and 1/3 cup of water until the sugar is dissolved. Heat the mixture to boiling, stirring often.
1 1/2 cups sliced strawberries, 1/4 cup white sugar, 1/3 cup water
Reduce heat and add the vanilla extract and lemon juice. In a small cup, combine the cornstarch and two tablespoons of water. Mix well and then add it to the boiling strawberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
1 teaspoon vanilla extract, 1 tablespoon lemon juice
Remove the pan from the heat and add the butter, mixing until the butter has completely melted.
1 tablespoon salted butter
Allow the mixture to cool for 15 minutes, then add the additional cup of quartered fresh strawberries. Using an immersion blender, puree the sauce, optional.
1 additional cup of sliced strawberries to add to the sauce after cooking
Refrigerate any leftovers and use them for topping pancakes, ice cream, yogurt or your favorite dessert!
Assemble the Cake and Decorate
If your layers do not have even tops, use a large serrated knife to gently slice a thin layer off the cake tops, creating a flat surface. Place the first cake layer on your cake round, cake drum, or serving plate. Using a piping bag fitted with a large tip, add the Chantilly cream filling on top of the cake layer. Pipe a border around the edges first, then fill the inside with a layer of the Chantilly cream, fresh strawberries, and a drizzle of the secret strawberry sauce.
Add the second and third cake layers one at a time and repeat the process.
Finally, place the fourth cake layer on top, if using. I did not use the fourth layer in this recipe as I left the cake naked but I do always use it when I am adding a buttercream layer around the outside of this cake. Put the cake in the fridge for 20-30 minutes to set.
Notes
Tips for the Best Strawberry Shortcake
Use Fresh Strawberries: Fresh, ripe strawberries provide the best flavor and texture. Avoid using frozen strawberries, as they can be too watery.
Chill the Filling: Make sure the Chantilly cream filling is well-chilled before using it to fill the cake layers.
Even Layers: Use a scale to divide the batter evenly between the cake pans for uniform layers.
Level the Cake Layers: Trim the tops of the cake layers to create a flat surface for even stacking.
Crumb Coat: Apply a thin layer of frosting to seal in the crumbs before applying the final layer of frosting.
Secret Ingredient: The homemade strawberry sauce adds an extra layer of flavor and makes this cake truly special. Drizzle it over each layer for a burst of strawberry goodness.
