Everyone’s favorite summer dessert gets reimagined as a stunning layer cake, perfect for potlucks and parties! Don’t be intimidated by its beautiful presentation: this Strawberry Shortcake Layer Cake is actually quite easy to assemble.

Strawberry Shortcake Layer Cake | Go Bold With Butter

Strawberry Shortcake Layer Cake

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 12 servings

Strawberry Shortcake Layer Cake


    For the cake:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 cups cake flour, sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup milk
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • For the strawberries:
  • 1 quart fresh strawberries, sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • For the whipped cream:
  • 2 cups heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract


  1. To prepare the cake, preheat oven to 350°F. Line two 8- or 9-inch round cake pans with parchment paper. Butter and flour the parchment paper to keep the cakes from sticking.
  2. In bowl of electric mixer, beat butter and sugar on high speed until pale and creamy, about 3-4 minutes, scraping down bowl as necessary.
  3. In medium bowl, combine cake flour, baking powder and salt. In another bowl, whisk together milk, eggs and vanilla extract. Add flour mixture to butter mixture in 3 additions, alternating with milk mixture and ending with flour mixture. Scrape down bowl between each addition.
  4. Divide batter between two prepared cake pans and bake until tops are barely golden brown and spring back when lightly touched, about 30-35 minutes. Let cool in pan 10 minutes, then transfer to wire rack to cool to room temperature. Cover cake layers with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  5. When ready to assemble cake and serve, prepare the strawberries. Toss sliced strawberries, sugar and vanilla extract in bowl and let sit for 20 minutes.
  6. To prepare whipped cream, use electric mixer to beat whipping cream, sugar and vanilla extract to medium peaks.
  7. Remove chilled cake layers from refrigerator and use small knife to score each layer in half horizontally. Then use a large serrated knife to slowly cut all the way through each layer, using scored line as a guide.
  8. Place one cake layer on cake plate or stand. Cover with 1 cup whipped cream and one quarter of strawberry mixture. Repeat with remaining cake layers, whipped cream and strawberries.
  9. Serve cake immediately.

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6 thoughts on “Strawberry Shortcake Layer Cake

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  1. Felecia said:

    If i wanted to use a 14×2″ pan to make this cake what would the recipe be

    • realbutter said:

      Hi Felecia – You could easily bake the cake batter in a 14×2″ jelly roll pan. We would then recommend cutting the resulting cake into four equal sections, leveling them as needed, and assembling the cake as directed. You’ll end up with a square cake instead of a round one, which should be just as delicious. 🙂

  2. Joanna said:

    I baked this cake last evening. My family loved it! It is wonderful- even better today. Great texture and taste. Made from scratch strawberry shortcake using butter, fresh strawberries and homemade whipped cream. SO much better than box or store bought.

  3. Stephanie said:

    I’ve made this cake twice now and love it! How do you think this would do made into cupcakes? Any modifications?

  4. hospitablecook said:

    Made this today for my husbands birthday. followed the directions completely. This looked and tasted delicious. Thank You for a great recipe!