If you love strawberries and cream, this Strawberry Shortcake Layer Cake is going to become your new go-to dessert. In this article, I’ll show you how to transform the nostalgic flavors of traditional strawberry shortcake into a beautiful, multi-layered cake that’s perfect for birthdays, summer get-togethers, or simply treating yourself. We’ll walk through making a tender sponge cake, juicy strawberry syrup, and dreamy whipped cream frosting—layer by delicious layer.
Strawberry Shortcake Layer Cake
Table of Contents
The Story & Intro
A Sweet Slice of Summer Memories
Hi there! I’m Lia, the heart and hands behind recipeslia.com. And let me tell you—this Strawberry Shortcake Layer Cake is more than just a recipe. It’s a memory. Every bite takes me back to family picnics where my mom would bring out a simple strawberry shortcake, always slightly warm from the sun and crowned with a cloud of whipped cream. I wanted to recreate that joy, but with a twist—a show-stopping layer cake that still feels familiar and comforting.
The first time I made this version, it was for a summer birthday party. I remember everyone’s faces lighting up when I brought out the cake, glossy strawberries peeking out between the fluffy whipped cream layers. It looked like a bakery masterpiece, but it was made with love right at home. That’s what I aim for in every recipe at RecipesLia—to bring beauty and flavor together in a way that’s approachable for home cooks.
This Strawberry Shortcake Layer Cake brings all the elements we adore: light sponge cake, strawberry syrup-soaked layers, and velvety whipped frosting. It’s soft, sweet, and fresh—just like the classic—but elevated for special occasions. And the best part? It’s easier than you think to pull off.
While you’re here, don’t miss our classic Strawberry Shortcake recipe for a single-layer version, or our crowd-favorite Strawberry Shortcake Cheesecake Rolls if you’re looking for a fun twist. Both are perfect complements to today’s star.
This cake also shares flavor vibes with our fruit-forward Mini Fruit Pizzas and Peach Cobbler Cookies, so if you’re a fan of summer fruit, you’re in the right place!
Part 2: How to Make the Perfect Sponge Cake Base
Building a Light, Airy Foundation
A great Strawberry Shortcake Layer Cake starts with a light sponge cake that’s sturdy enough to hold layers but soft enough to melt in your mouth. The secret is in the meringue—beating the egg whites with lemon juice until stiff peaks form, then folding them ever-so-gently into the yolk mixture. This creates an airy texture without needing heavy leaveners.
Start by separating your eggs while they’re cold (it’s easier) and let them reach room temperature before whipping. When the egg whites and sugar come together to form glossy peaks, you’ll know you’ve nailed it. Meanwhile, the yolks are whipped with sugar until pale and fluffy—this adds richness. Slowly incorporate the oil, water, and vanilla. Then comes the delicate dance of folding in your flour and meringue without deflating the air you worked so hard to whip in.
Pour this silky batter into a parchment-lined springform pan. As it bakes at 350°F, your kitchen will start to smell like sweet vanilla heaven. After 25–30 minutes, a golden sponge emerges. Let it cool completely before slicing into layers—it’s worth the wait.
This base is so versatile, you might want to bookmark it for other treats like our Lemon Blueberry Cake or Magnolia Bakery Banana Pudding Cake—both use soft cakes as a foundation for fruit and cream magic.
Tips to Avoid a Dense Cake
To keep your sponge feather-light:
- Always sift the flour before folding.
- Fold in thirds—1/3 of dry ingredients, then 1/3 of meringue, and repeat.
- Use a wide rubber spatula and make big scooping motions from the bottom.
- Avoid nonstick sprays; parchment on the bottom is all you need.
- Don’t open the oven early—drafts will collapse the cake.
Remember, overmixing deflates the batter, while undermixing leaves pockets of dry flour. Take your time, and you’ll get it just right.
Want something easier but still berry-filled? Try our Strawberry Brownies—they deliver big flavor with minimal effort.
Making the Strawberry Layers and Syrup
Creating a Juicy Strawberry Syrup
The soul of a Strawberry Shortcake Layer Cake lies in the sweet, berry-rich syrup that soaks into each cake layer. This step ensures every bite is full of flavor and moist from edge to center. You’ll simmer sliced strawberries with sugar and water until the berries release their juices and the syrup thickens slightly. Once cooled, it becomes the perfect soak for your cake.
Use a pastry brush or spoon to coat each sponge layer generously. Be sure to get the edges—that’s where dryness tends to sneak in. The syrup softens the cake and locks in that summer strawberry flavor. It can even be made a day ahead and stored in the fridge, which is a lifesaver if you’re prepping for a party.
If you’re a strawberry superfan, also check out our Healthy Strawberry Protein Snack—another way to enjoy this fruit in a fresh form.
Fresh Strawberries and Optional Puree
Once your syrup is done, don’t forget the fresh component. Thinly sliced strawberries go between each cake layer, nestled into clouds of whipped cream. For the best results, use ripe strawberries at peak season—they should be red all the way through and smell sweet. Pat them dry to prevent the cream from sliding.
For extra flair, you can make a strawberry puree by cooking down berries with sugar and thickening the mixture slightly with a cornstarch slurry. Once blended and cooled, swipe it onto the top and sides of the cake for a naturally pink accent that’s both beautiful and delicious.
Love using fruit in creative ways? Our Peach Cobbler Cheesecake Fruit Salad might be right up your alley for a no-bake, fruit-forward dessert.
This balance of sweet syrup and fresh fruit is what transforms the sponge cake into a layered celebration of summer.
Whipped Cream Frosting & Cake Assembly
Light and Fluffy Whipped Cream Frosting
Now it’s time for the magic that holds everything together: the whipped cream frosting. Unlike buttercream, this version is light, not too sweet, and allows the strawberries to shine. The secret? Cream cheese. Just a small amount gives it structure so it stays fluffy longer and doesn’t weep like plain whipped cream.
Start by chilling your mixing bowl and whisk—cold tools help the cream whip faster and hold its peaks. Beat cream cheese with powdered sugar and vanilla until smooth. Then drizzle in the cold heavy cream and whip until it’s thick enough to stand up but still soft enough to spread.
This frosting is dreamy on its own, but it also pairs beautifully with summery bakes like our Spring Blossom Cookies and Banana Pudding Cheesecake. It’s versatile, subtle, and perfect for anyone who finds buttercream too heavy.
Assembling a Beautiful Layer Cake
Once your cake layers are cool and your syrup is chilled, you’re ready to assemble. Use a serrated knife to slice your sponge into three even discs. Start with one layer on a cake stand, brush it with strawberry syrup, and spread on a generous layer of whipped cream. Add a layer of sliced strawberries, then repeat.
Be gentle but firm when stacking—press just enough to eliminate gaps without squishing the filling out. Before placing the top layer, brush the underside (the crumb side) with syrup, then flip it crumb-side down. Finish with a smooth coating of whipped cream on top and around the sides.
For a finishing touch, swipe some strawberry puree into the whipped cream for a watercolor effect. It’s a bakery-style finish that’s easy to achieve at home. This technique also works wonders on our Strawberry Shortcake Cheesecake Rolls for that pink swirl look.
Let the cake chill in the fridge before serving so the layers can set. Then slice and enjoy—every bite is creamy, fruity, and full of texture.
If you love creative bakes, you might also like our Cherry Streusel Bars for another fruit-forward, crowd-pleasing treat.
Print
Strawberry Shortcake Layer Cake: A Stunning Twist on a Classic
- Total Time: 1 hour 10 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
Three fluffy sponge cake layers filled with whipped cream frosting, fresh strawberries, and strawberry syrup—this Strawberry Shortcake Layer Cake is a show-stopping summer treat.
Ingredients
1⅔ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
4 large eggs, separated
½ teaspoon lemon juice or white vinegar
1 cup granulated sugar (divided)
¼ cup vegetable oil
¼ cup warm water
1 teaspoon vanilla paste or extract
¾ cup water (for syrup)
¾ cup granulated sugar (for syrup)
½ cup sliced strawberries (for syrup)
½ lb strawberries (for puree)
3 tablespoons sugar (for puree)
½ tablespoon cornstarch
1 tablespoon water (for slurry)
4 oz cream cheese
¾ cup powdered sugar
1 teaspoon vanilla paste or extract (for frosting)
4 cups cold heavy whipping cream
1 lb fresh strawberries, sliced
Instructions
1. Preheat oven to 350℉. Line a 9” cake pan with parchment.
2. Whisk flour, baking powder, and salt in a bowl. Set aside.
3. Whip egg whites and lemon juice until foamy. Slowly add half the sugar and beat to stiff peaks.
4. Whip egg yolks with remaining sugar until fluffy and pale.
5. Add oil, water, and vanilla. Mix well.
6. Fold flour mix and egg whites into yolk mix in three additions.
7. Pour into pan and bake 25–30 min. Cool completely.
8. Simmer syrup ingredients, strain and cool.
9. Cook puree ingredients, thicken with slurry, blend and cool.
10. Chill mixing bowl. Beat cream cheese, powdered sugar, and vanilla.
11. Slowly add cream and whip until stiff.
12. Cut cake into 3 layers. Brush syrup, spread whipped cream, layer strawberries, repeat.
13. Frost entire cake and decorate with strawberry puree (optional).
14. Chill before serving.
Notes
The strawberry puree is optional but adds a beautiful touch.
Make the sponge and syrup a day ahead for easy assembly.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 548
- Sugar: 41g
- Sodium: 131mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0.04g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 152mg
Frequently Asked Questions
Can I make the cake layers ahead of time?
Yes, absolutely! You can bake the sponge cake a day ahead. Once cooled, wrap each layer tightly in plastic wrap and store at room temperature. For longer storage, freeze the layers for up to 2 months.
How do I keep the whipped cream from deflating?
Chilling your bowl and whisk before starting is key. Also, be sure to incorporate the cream cheese—it helps stabilize the whipped cream so it holds its shape for hours, even overnight.
Can I use frozen strawberries for the syrup or filling?
Frozen strawberries work well for the syrup or puree since they release juices easily when cooked. However, for the filling and decoration, fresh strawberries offer better texture and appearance.
What’s the best way to slice the cake cleanly?
Use a long serrated knife, and dip it in hot water before slicing. Wipe the knife clean between cuts to keep those layers neat and show-stopping.
Conclusion
This Strawberry Shortcake Layer Cake is the kind of dessert that turns a regular day into something to celebrate. It’s got all the charm of a nostalgic favorite—sweet strawberries, fluffy cream, and tender cake—but layered up in a beautiful presentation that’s easier than it looks. Whether you’re baking for a party, a picnic, or just to treat yourself, this cake brings people together in the most delicious way.
At recipeslia.com, I believe every dessert should feel like a hug from the inside out, and this one definitely delivers. Don’t forget to check out our Strawberry Shortcake and Mini Fruit Pizzas for more fruity, festive inspiration.
Let’s keep baking joy together—one layer at a time.
For more recipes joins Pinterest
