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Moist Strawberry Shortcake Cake with Whipped Cream Frosting

A delightful vintage dessert featuring layers of fluffy cake, sweet strawberries, and dreamy whipped cream frosting—perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 2.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 cup fresh strawberries, pureed and strained
  • 2 cups fresh strawberries, hulled and sliced
  • 0.25 cup granulated sugar (for macerating strawberries)
For the whipped cream frosting
  • 3 cups cold heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 teaspoon pure vanilla extract (for whipped cream)
For decoration
  • as needed Additional fresh strawberries
  • as needed Mint leaves

Method
 

Preparing the strawberries
  1. In a medium bowl, mix sliced strawberries with 1/4 cup granulated sugar. Let sit for 30–60 minutes.
Baking the cake
  1. Preheat your oven to 350°F (175°C) and prepare two round cake pans.
  2. Blend 1 cup of strawberries until smooth, strain, and set aside.
  3. Sift together flour, baking powder, baking soda, and salt.
  4. Cream butter and sugar until light and fluffy.
  5. Add eggs and vanilla, mixing well.
  6. Alternate adding the dry ingredients and buttermilk to the mixture.
  7. Fold in the strawberry puree.
  8. Pour batter into prepared pans and bake for 25–32 minutes.
  9. Cool cakes completely.
Making the whipped cream
  1. For whipped cream, beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assembling the cake
  1. Assemble the cake with whipped cream and macerated strawberries between layers and on top.
  2. Chill before serving.

Notes

Store leftovers in the fridge for up to 3 days. For longer storage, wrap the cake layers tightly in plastic wrap and freeze for up to 1 month.