If you ask me to name a dessert that instantly conjures up summer, strawberry shortcake is the first thing that pops into my mind. Every June, when the strawberries at our local farm stand would go from pale to ruby red, my mom and I would pile into the car, windows down, ready to pick the juiciest ones ourselves. There was something magical about coming home with sun-warmed berries, hands stained pink, and the kitchen counter covered in baskets brimming with fruit. That afternoon always meant one thing: it was time for our family’s favorite strawberry shortcake recipes.

The classic version—fluffy biscuits, sweetened berries, and clouds of whipped cream—was our go-to, but over the years, I found myself craving something a little more special for birthdays and backyard gatherings. That’s how this Strawberry Shortcake Cake was born. Imagine the flavors of your childhood favorite, but layered into a rustic, elegant cake that feels both nostalgic and new. The pillowy vanilla cake soaks up the juice from fresh strawberries and homemade jam, while the whipped cream frosting (with just a hint of cream cheese) adds a tangy finish that balances the sweetness perfectly.

What I love most about strawberry shortcake recipes is their adaptability. I’ve made this cake with strawberries from the market, wild berries from a hike, and even frozen ones in the depths of winter when I need a taste of sunshine. You don’t have to worry about perfect slices or fancy decorations; in fact, the more rustic, the better. If you’re looking for more ways to celebrate strawberries, you might love my Strawberry Rhubarb Crisp or Easy Strawberry Sheet Cake as well. At the end of the day, these strawberry shortcake recipes are about creating moments—sticky fingers, laughter echoing in the kitchen, and that first bite of cake that tastes like summer itself.

How To Make It

(Mix & Ingredients)

Strawberry shortcake recipes are all about capturing that classic combination of soft cake, whipped cream, and juicy strawberries—but the magic really happens in the mixing and layering. For this Strawberry Shortcake Cake, you’ll begin by whisking together your dry ingredients: all-purpose flour, baking powder, and a touch of salt. I always recommend spooning and leveling your flour for the best texture—no one wants a dense shortcake!

In a separate bowl, you’ll beat together the granulated sugar, oil, eggs, and those fragrant vanilla and almond extracts. The almond extract is optional, but I promise it adds an irresistible bakery-style aroma that’ll transport you straight to a summer picnic. Gently fold in the sour cream for richness, then alternate adding the flour mixture and milk. Don’t worry if your batter looks a little thick at first; that’s exactly what gives the cake its signature, pillowy crumb.

Divide the batt

er evenly between three parchment-lined 8-inch pans, and don’t skip the gentle countertop tap to release any sneaky air bubbles—this is my secret for even, golden layers. While your cakes bake to a delicate golden hue, you’ll have just enough time to prep the strawberries and the whipped cream frosting. Slice or dice the berries, reserving a handful for a show-stopping garnish. For the frosting, blend softened cream cheese, powdered sugar, and vanilla, then whip in very cold heavy cream until you have soft, cloud-like peaks. This whipped frosting is a dream to spread and holds those juicy strawberries in place between each layer.

Assembling this strawberry shortcake cake is where the fun begins: picture generous spoonfuls of berries and jam nestled between swirls of whipped cream, all stacked high with the tender cake. The contrast of textures—fluffy cake, airy cream, and syrupy berries—makes this one of those strawberry shortcake recipes you’ll crave again and again. If you love this approach, you might also enjoy my Strawberry Sheet Cake or Classic Angel Food Cake with Berries for more berry-forward bakes. Don’t stress about perfection; a little rustic charm is part of what makes strawberry shortcake so inviting.

Make-Ahead & Storage

One of the best things about these strawberry shortcake recipes—including my favorite Strawberry Shortcake Cake—is how beautifully they can be prepped ahead for stress-free summer gatherings. You can bake the vanilla cake layers up to two days in advance. Once cooled, wrap each layer tightly in plastic wrap and store at room temperature. If you want to get even further ahead, pop the wrapped layers in the freezer for up to a month—just thaw them in the fridge overnight before assembling.

The whipped cream frosting is best made fresh, but you can prep the cream cheese and powdered sugar base a day ahead and keep it chilled, then whip in the cold cream just before frosting. For the strawberries, slice and toss them with a little jam up to four hours before serving; this gives them a chance to get irresistibly juicy without weeping too much liquid.

When it comes time to assemble your strawberry shortcake cake, layer everything together a few hours before your event for the freshest flavor and texture. If you need to assemble it the night before, I suggest holding off on the final layer of whipped cream and berries until just before serving to keep things looking and tasting their best. Once frosted and decorated, the cake can be loosely covered and refrigerated for up to 24 hours. The layers may absorb a bit of the strawberry juices, turning extra moist and almost trifle-like—a happy accident in my book! Leftovers keep well in the fridge for up to 2 days, though the cake may soften slightly. If you’re a fan of that classic, nostalgic shortcake flavor, try my Strawberry Shortcake Biscuits or Mini Strawberry Shortcakes, which are even easier to portion and store.

A few words of wisdom: avoid storing the completed cake uncovered, as the whipped cream can pick up fridge odors and dry out. If you’re packing up slices for later, a snug container is your friend. With these simple make-ahead and storage tips, your strawberry shortcake recipes will stay dreamy, fresh, and ready for every summer celebration—rain or shine.

Best Ingredients & Party Variations

The magic of truly memorable strawberry shortcake recipes lies in the quality of your ingredients and a willingness to get a little playful. For the cake, always reach for fresh, ripe strawberries—the kind that are sweet enough to perfume your kitchen the moment you slice them. If you can, buy your berries local and in-season; they’ll be juicier and more flavorful, and that makes all the difference.

I’m also a big believer in using pure vanilla extract and a hint of almond extract. That almond note is subtle but gives the cake a lovely, almost nostalgic bakery aroma. When it comes to dairy, don’t skimp on the good stuff—use full-fat sour cream and cold heavy cream for the frosting. The richness and tang really balance the sweetness of the berries and cake. And if you’re in a pinch, you can swap the cream cheese for mascarpone for an extra-luxe finish.

What I adore about strawberry shortcake recipes is how endlessly adaptable they are for any summer celebration. Planning a backyard party? Bake the cake as cupcakes or in a sheet pan for easy serving—kids and grown-ups alike will love grabbing their own little portion. For a more rustic, picnic-style dessert, try swapping the cake layers for homemade buttermilk biscuits or even store-bought shortcakes.

You can let guests build their own shortcake stacks with bowls of whipped cream and juicy strawberries set out buffet-style (I’ve seen this disappear in minutes at family reunions). If you’re feeling adventurous, fold in a swirl of strawberry jam or lemon zest into the whipped cream for a flavor twist. And for those who love a little crunch, sprinkle toasted almonds or crushed vanilla wafers between the layers.

No matter the occasion, these strawberry shortcake recipes are a crowd-pleaser. You can even give them a summery spin by adding blueberries or peaches for a red, white, and blue Fourth of July treat—see my Berry Trifle and Peach Shortcake for more inspiration. Whether you stick to the classic vanilla cake or mix things up, the best strawberry shortcake is always the one made with love and plenty of fresh berries.

 

FAQs About Strawberry Shortcake Recipes

Conclusion

There’s something magical about strawberry shortcake recipes—they turn even an ordinary afternoon into a sun-drenched celebration. For me, every time I whip up a batch, I’m instantly transported to those childhood summers: sticky fingers, laughter around the picnic table, and that first bite of pillowy cake layered with sweet berries and whipped cream. It’s a dessert that asks you to slow down, savor each forkful, and maybe sneak a few extra strawberries when no one’s looking.

Whether you’re gathering family in the backyard, sharing dessert at a potluck, or just treating yourself after a long day, strawberry shortcake brings people together. It’s a dessert built for sharing and storytelling. I hope you’ll find as much joy making (and eating!) these strawberry shortcake recipes as I have. Don’t be afraid to make it your own—swap in a favorite fruit, add a sprinkle of lemon zest, or double up on the cream if your heart says so.

If you give this recipe a try, I’d love to hear about it—share your creations and special moments! For more delicious recipes like this, follow us on Facebook and Pinterest!

Print