Strawberry Shortcake Birthday Cake

Strawberry Shortcake Birthday Cake is a delightful twist on the classic strawberry shortcake dessert, turned into a celebratory layer cake. It features tender layers of vanilla sponge or shortcake-style cake, generously filled with whipped cream and fresh strawberries. This cake is perfect for spring and summer birthdays, offering a light, fruity alternative to traditional buttercream-heavy cakes.

Why You’ll Love This Recipe

This Strawberry Shortcake Birthday Cake offers a perfect balance between lightness and indulgence. Unlike traditional frosted birthday cakes, this version uses freshly whipped cream and juicy strawberries, making each bite refreshing and satisfying. It’s easy to assemble, visually stunning, and full of fresh, natural flavors that appeal to all ages. Whether you’re hosting a birthday party or a special occasion, this cake is sure to impress your guests.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Granulated sugar

• Unsalted butter (room temperature)

• Eggs

• Whole milk

• Vanilla extract

• Fresh strawberries (hulled and sliced)

• Heavy whipping cream

• Powdered sugar (for sweetening the whipped cream)

• Optional: strawberry jam for added flavor between layers

directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. Prepare the cake batter: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

3. Combine wet and dry ingredients: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined.

4. Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

5. Prepare the strawberries: While the cakes are cooling, toss the sliced strawberries with a little sugar and let them sit for about 15–20 minutes to release their juices.

6. Make the whipped cream: Beat the heavy cream and powdered sugar together until stiff peaks form.

7. Assemble the cake: Place one cake layer on a serving plate. Spread a layer of whipped cream over it, then spoon over a generous amount of sliced strawberries (and optional strawberry jam). Top with the second cake layer, and repeat with more whipped cream and strawberries.

8. Decorate: Finish the cake with dollops of whipped cream and whole or halved strawberries on top for a beautiful presentation.

Servings and timing

This recipe serves approximately 10–12 people.
Prep time: 30 minutes
Cook time: 30 minutes
Cooling and assembly time: 1 hour
Total time: About 2 hours

Variations

• Mini Shortcake Cakes: Bake the cake in cupcake tins for individual portions.

• Angel Food Base: Use angel food cake instead of shortcake for a lighter, airier texture.

• Chocolate Twist: Add a layer of chocolate ganache between the cake and cream for a decadent variation.

• Lemon Flavor: Add lemon zest to the batter or the whipped cream for a citrusy zing.

• Gluten-Free: Use a gluten-free all-purpose flour blend to make this cake suitable for gluten-sensitive guests.

storage/reheating

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or in a cake container. It is best enjoyed within 1–2 days, as the whipped cream and strawberries may begin to soften the cake.
Do not freeze the assembled cake, as the whipped cream will not retain its texture.
For leftovers, serve cold or let it come to room temperature for 15–20 minutes before serving again. Reheating is not recommended for this style of cake.

FAQs

What kind of cake is best for strawberry shortcake cake?

A soft vanilla sponge or a biscuit-like shortcake base works well. The cake should be light and able to absorb strawberry juices without becoming soggy.

Can I use frozen strawberries?

Fresh strawberries are preferred for their texture and flavor, but if using frozen, make sure to thaw and drain them well to avoid excess moisture.

Can I make the cake layers in advance?

Yes, the cake layers can be baked a day in advance and stored tightly wrapped at room temperature.

Is it possible to use store-bought whipped cream?

You can, but freshly whipped cream offers better texture and flavor, especially for special occasions.

How do I prevent the whipped cream from deflating?

Make sure the cream is cold before whipping and beat until stiff peaks form. You can also stabilize it with a bit of gelatin or cream cheese if needed.

Can I add a layer of jam?

Yes, a thin spread of strawberry or raspberry jam between layers enhances the fruity flavor and adds sweetness.

What can I use if I don’t have round cake pans?

You can use square or rectangular pans, or even bake the batter in a sheet pan and cut it into layers.

Is this cake suitable for outdoor events?

If kept cool, yes. However, because it uses whipped cream, it’s best served quickly and not left in the sun.

Can I use other fruits?

Yes, you can substitute or mix in other berries such as raspberries, blueberries, or peaches for variation.

What’s the difference between shortcake and sponge cake?

Shortcake is typically more biscuit-like and crumbly, while sponge cake is lighter and airier. Both work well depending on your texture preference.

Conclusion

Strawberry Shortcake Birthday Cake is a fresh, elegant, and crowd-pleasing dessert ideal for birthdays and warm-weather celebrations. With its layers of soft cake, sweet strawberries, and fluffy whipped cream, it brings together simple ingredients in a way that feels both nostalgic and festive. Whether you’re making it for kids or adults, this cake is sure to become a go-to favorite for special occasions.