Strawberry Shortcake with Whipped Cream Frosting is a classic dessert made with soft vanilla cake layers, fresh strawberries, and light whipped cream. It’s simple, fresh, and perfect for spring, summer, birthdays, or anytime you want an easy but beautiful homemade cake.
Why You’ll Love This Recipe
This cake is light, not too sweet, and filled with fresh strawberry flavor. The whipped cream frosting keeps it airy and refreshing, making it perfect for warm weather and special gatherings.
Ingredients
For the cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the strawberry filling
- 2½ cups fresh strawberries, sliced
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
For the whipped cream frosting
- 2½ cups heavy whipping cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Preparation Steps
Step 1: Prepare the strawberries
In a bowl, combine sliced strawberries, sugar, and lemon juice. Stir gently and let sit for 30 minutes until juicy. Set aside.
Step 2: Preheat and prep
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Step 3: Mix dry ingredients
In a bowl, whisk flour, baking powder, and salt. Set aside.
Step 4: Make the cake batter
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla extract.
Step 5: Combine
Add dry ingredients and milk alternately to the batter, starting and ending with dry ingredients. Mix just until combined.
Step 6: Bake
Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
Step 7: Make whipped cream frosting
In a cold bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Step 8: Assemble
Place one cake layer on a serving plate. Spread whipped cream, then add strawberries. Top with second cake layer. Frost top and sides lightly with whipped cream and decorate with more strawberries.
Variations
- Use angel food cake instead of vanilla cake
- Add a layer of strawberry jam for extra flavor
- Make it a sheet cake for easy serving
- Add lemon zest to the cake batter
- Use mixed berries instead of only strawberries
Cooking Notes
- Cakes must be fully cooled before frosting to avoid melting the whipped cream
- Use cold cream and a cold bowl for best whipped cream texture
- Do not overmix the batter to keep the cake soft
- Fresh strawberries work best for flavor and texture
Serving Suggestions
- Serve chilled for clean slices
- Pair with coffee or iced tea
- Add a scoop of vanilla ice cream
- Perfect for birthdays, brunch, or summer parties
- Garnish with mint leaves for a fresh look
Tips
- Slice strawberries evenly for clean layers
- Assemble close to serving time for best texture
- Store leftovers covered in the refrigerator
- Use stabilized whipped cream if making ahead
Prep Time / Cooking Time / Total Time
- Prep Time: 30 minutes
- Baking Time: 30 minutes
- Total Time: 1 hour
Nutritional Information (Approx.)
- Calories: 360 per slice
- Carbohydrates: 42g
- Protein: 5g
- Fat: 20g
FAQs
Can I make this cake ahead of time?
Yes, bake the cake layers ahead, but assemble with whipped cream the same day.
How long does it last in the fridge?
Up to 2 days when covered tightly.
Can I use frozen strawberries?
Fresh strawberries are best, but thawed frozen strawberries can work.
Conclusion
Strawberry Shortcake with Whipped Cream Frosting is a timeless dessert that’s light, fresh, and easy to make. With soft cake, juicy strawberries, and fluffy whipped cream, it’s a crowd-pleasing classic you’ll want to make again and again.