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+ servings

Strawberry Shortcake

A delicious two layered strawberry shortcake cake recipe the whole family will enjoy.

Course Dessert
Cuisine American
Keyword Shorcake, Strawberry Dessert, Strawberry Shortcake, Strawberry Shortcake Cake
Prep Time 25 minutes
Cook Time 25 minutes
Servings 8


  • cups all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 5 eggs
  • 2 cups sugar
  • ¾ cup whole milk
  • ½ cup heavy cream
  • 5 tbsp butter
  • 1 tsp vanilla
  • fresh strawberries

For The Homemade Whipped Cream

  • 2 cups heavy cream
  • ¼ cup sugar
  • 1 tsp vanilla
  • ¼ cup strawberry puree
  • fresh strawberries, sliced


  1. Preheat oven to 350° and grease and flour two 9 inch round cake pans.

For The Cake

  1. In a medium bowl, whisk flour, baking powder and salt together. Set aside.
  2. In a large bowl, beat eggs until light and fluffy then add sugar and beat for about 3 minutes until nice and creamy.
  3. Add flour mixture to egg mixture and mix until combined.
  4. Using a small saucepan, heat milk, heavy cream and butter over low heat until butter has melted and then slowly add to batter, followed by vanilla. Mix until combined.

  5. Pour batter into two prepared cake pans and bake for 22-25 minutes or until toothpick inserted comes out clean.
  6. Remove from oven, run a knife around the edge and let cake cool for 10 minutes before removing from pan and cool completely on a wire rack.

For The Homemade Whipped Cream

  1. To make the whipped cream, add heavy cream, sugar, vanilla to a medium bowl and beat on high until stiff peaks form.
  2. Fold in pureed strawberries.
  3. Add half of the whipped cream to the top of one cake.
  4. Place strawberries on top of the layer of homemade whipped cream, then place the second cake layer on top, add the whipped cream.

  5. Garnish with whole strawberries and place in the fridge until ready to serve, then enjoy.

Recipe Notes

Cake recipe adapted from Island Bakes