Easy Strawberry Shortcake Cake (Made from Scratch!)

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OIf you’re craving the sweet nostalgia of a classic strawberry shortcake but want something more shareable and simple to assemble, this easy strawberry shortcake cake is the move. Made in a 9×13 pan, this crowd-pleasing dessert skips the fuss of individual biscuits and instead gives you tender yellow cake layered with juicy strawberries and fluffy whipped cream—all in one pan. It’s ideal for potlucks, cookouts, birthdays, or any summer get-together.

But the versatility doesn’t stop there—this recipe is also adaptable for different occasions. Want something a little fancier? You can easily divide the batter between two 8-inch round pans and create a stunning layer cake version. Whether you’re keeping it casual or going all out, this cake works both ways.

Why You’ll Love This Strawberry Shortcake Cake

This cake isn’t just beautiful to look at—it’s the kind of dessert that gets scraped clean from the pan. It’s low-effort, high-reward, and versatile enough to suit whatever vibe you’re going for. Here’s why this one hits different:

• One-pan magic – No layering cake tiers or making biscuit dough.
• Perfectly balanced flavors – Every bite includes cake, cream, and berries.
• Beginner-friendly – If you can mix and pour, you can make this.
• Make-ahead approved – Bake the cake a day early and assemble when ready.
• Customizable – Add other berries, a hint of lemon, or even a flavored whipped cream.
• Presentation options – Serve it straight from a 9×13 pan for casual occasions or build a layer cake for more elegant events.

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Key Ingredients Breakdown

Let’s talk about the ingredients that bring this strawberry shortcake cake to life. Each one has a specific job to do:

• All-Purpose Flour: Gives the cake its structure. Spoon and level it when measuring.
• Butter: Adds richness. Use unsalted so you can control the salt level.
• Sugar: Classic granulated sugar sweetens the cake and balances the berries.
• Eggs: Provide stability and richness.
• Vanilla Extract: A must for flavor depth.
• Milk (warmed): The secret trick! Warm milk makes the cake extra moist.
• Fresh Strawberries: Use ripe, juicy strawberries for the best flavor.
• Heavy Whipping Cream: Whip it fresh for a fluffy topping that doesn’t deflate.

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Step-by-Step: How to Make Strawberry Shortcake Cake in a 9×13 Pan

Here’s how you’ll take this from ingredients to show-stopping dessert:

1. Bake the Cake

Use your favorite yellow cake base (homemade or boxed). If using homemade, warm the milk slightly before adding—it helps create a more tender crumb.

2. Prep the Strawberries

Slice the strawberries, toss them in a little sugar, and let them macerate for 15–30 minutes. This draws out their juices and intensifies the flavor.

3. Make the Whipped Cream

Whip cold heavy cream with a little powdered sugar and vanilla extract until soft peaks form. Do not overwhip—you want fluffy, not buttery.

4. Assemble the Cake

Once the cake is fully cooled:

• Spread a thin layer of whipped cream.
• Add a generous layer of strawberries.
• Top with the remaining whipped cream.
• Garnish with a few whole or halved strawberries.

5. Chill Before Serving

Let the cake chill in the fridge for at least 30 minutes to allow the flavors to marry. This also helps the whipped cream hold up better when sliced.

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Biscuit vs. Cake: What’s the Real Difference?

Both styles of strawberry shortcake have their fans. So what’s the difference?

• Biscuit-style shortcake:
  • Flaky, dense, and buttery
  • Often not too sweet
  • Great for handheld shortcakes
• Cake-style shortcake (like this one):
  • Soft, moist, and tender
  • Sweet, rich flavor
  • Great for feeding a crowd in one dish or dressing up for a celebration

Whether you’re #teambiscuit or #teamcake, there’s no wrong answer. But if you’re short on time or want a low-fuss approach, this cake version wins.

How to Make Stabilized Homemade Whipped Cream

Whipped cream is the crowning glory of any strawberry shortcake cake, but if you want it to hold up well and last longer, especially in a hot summer setting, making stabilized homemade whipped cream is the way to go. This is especially important if you’re planning on prepping your dessert ahead of time, as it helps the whipped cream maintain its fluffy texture without wilting or separating.

Why Stabilized Whipped Cream?

Stabilized whipped cream is simply whipped cream with a little extra something—usually gelatin or cornstarch—that helps it maintain its shape longer. This is ideal when making desserts like strawberry shortcake cake, where the cream needs to stand up to layers of juicy fruit and moisture from the cake.

If you’ve ever struggled with whipped cream melting or deflating too soon, this trick will save you! Here’s how you can make homemade whipped cream that’s stable, sweet, and delicious:

Steps to Make Stabilized Whipped Cream

1. Chill Your Equipment
   • Before you start, place your stand mixer bowl, whisk attachment, and the heavy cream in the refrigerator for at least 15 minutes. Cold equipment helps the whipped cream hold its texture better.
     
2. Mixing the Whipped Cream
   • Pour your cold heavy whipping cream into the chilled stand mixer bowl. Start at a low speed, gradually increasing to medium-high as the cream begins to thicken.
     
   • Add powdered sugar to sweeten the cream (about 1-2 tablespoons per cup of cream), and a teaspoon of vanilla extract for flavor.
     
3. Add Stabilizer
   • Once the cream starts to form soft peaks (when the cream is thick but still has a slight bend to it), add a stabilizing agent. Gelatin works best for most people; simply dissolve 1 teaspoon of unflavored gelatin in 1 tablespoon of warm water, and add it to your whipped cream once it has reached soft peaks.
     
   • Continue whisking until the cream forms stiff peaks (it should hold its shape firmly and not collapse). This is the perfect consistency for layering on cakes without worrying about deflation.
     
4. Chill Before Using
   • Once your whipped cream is ready, place it in the refrigerator until you’re ready to use it. It will keep its texture for several hours, perfect for making your strawberry shortcake cake ahead of time or serving it at a party.

Tips for Success:

• If you don’t have a stand mixer, you can also use a hand mixer or even a whisk by hand, though it will take more time and effort.
  
• Always make sure your heavy cream is cold before whipping—this ensures it whips up beautifully.

Stabilized whipped cream doesn’t just add a delightful texture to your strawberry shortcake—it ensures your dessert looks and tastes great from the first slice to the last!

This recipe is partially adapted from “A Passion for Baking” by Marcy Goldman

Similar Recipes

If you like cake recipes like this, you will enjoy this recipe below:

• Easy Strawberry Crumble
• Strawberry Shortcake
• Po Man’s Strawberry Shortcake
• Peach and Strawberry Shortcake

Commonly Asked Questions

Items you may need for this recipe

Kitchen Aid Mixer

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Round Cake Pan

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