Strawberry Shortcake With Soft Butter Cake Layers

Quick Recipe Version (TL;DR)

• Yield: 8 servings (two 8-inch cake layers)
• Prep Time: 35 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 20 minutes (includes cooling)

Quick Ingredients

• 1 1/2 cups (195 g) all-purpose flour
• 1 1/2 tsp baking powder, 1/2 tsp fine salt
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, 2 tsp vanilla extract
• 1/2 cup (120 ml) whole milk, 1/4 cup (60 g) sour cream
• 1 1/2 lb (680 g) strawberries + 1/4 cup (50 g) sugar + 1 Tbsp lemon juice
• 1 1/2 cups (360 ml) cold heavy cream + 3 Tbsp (24 g) powdered sugar + 1 tsp vanilla

Do This

• 1) Heat oven to 350°F (175°C). Grease and line 2 (8-inch) round pans.
• 2) Whisk flour, baking powder, and salt. Cream butter + sugar; beat in eggs + vanilla.
• 3) Mix in dry ingredients alternating with milk + sour cream. Divide batter; bake 20–24 minutes.
• 4) Cool cakes 10 minutes in pans, then cool completely on a rack.
• 5) Slice strawberries; toss with sugar + lemon; rest 20–30 minutes to get syrupy.
• 6) Whip cream with powdered sugar + vanilla to medium peaks. Layer cake + cream + berries; slice and serve.

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Why You’ll Love This Recipe

• Soft, tender butter cake layers (lightly sweet) soak up strawberry juices without getting soggy right away.
• Classic strawberry shortcake flavor, but with easy, tidy layers that slice beautifully for serving.
• Macerated strawberries create their own fresh “sauce” with zero cooking required.
• Make-ahead friendly: bake the cake layers in advance and assemble when you’re ready.

Grocery List

• Produce: 1 1/2 lb (680 g) strawberries, 1 lemon (for juice; optional zest)
• Dairy: unsalted butter, whole milk, sour cream, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, fine salt, vanilla extract

Full Ingredients

Soft Butter Cake Layers (2 x 8-inch rounds)

• 1 1/2 cups (195 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, softened to cool room temperature
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/4 cup (60 g) sour cream, at room temperature

Strawberry Filling

• 1 1/2 lb (680 g) strawberries, hulled and sliced (about 1/4-inch thick)
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon (15 ml) fresh lemon juice
• Pinch of fine salt
• Optional: 1/2 teaspoon finely grated lemon zest (adds brightness)

Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• 3 tablespoons (24 g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of fine salt

For Assembly

• Optional: extra sliced strawberries for topping
• Optional: a light dusting of powdered sugar for serving

Step-by-Step Instructions

Step 1: Prep the pans and preheat

Set an oven rack in the center and preheat to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans with butter. Line the bottoms with parchment rounds, then lightly butter the parchment. This small step makes clean release almost guaranteed.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside so it’s ready to add quickly once the butter mixture is whipped.

Step 3: Cream butter and sugar, then add eggs

In a large bowl (or the bowl of a stand mixer), beat the softened butter and granulated sugar on medium speed for 3 minutes, until lighter in color and fluffy. Scrape down the bowl.

Add the eggs one at a time, beating for about 20 seconds after each addition. Beat in the vanilla. Scrape the bowl again so everything mixes evenly.

Step 4: Finish the batter gently (for a soft cake)

In a small bowl or measuring cup, stir together the milk and sour cream until smooth.

With the mixer on low, add the flour mixture in 3 additions, alternating with the milk/sour cream mixture in 2 additions (begin and end with flour). Mix just until you don’t see dry flour streaks. Overmixing can make the cake tough, so stop as soon as it comes together.

Step 5: Bake and cool the cake layers

Divide the batter evenly between the prepared pans and smooth the tops.

Bake at 350°F (175°C) for 20–24 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean (or with a few moist crumbs, but no wet batter).

Cool the cakes in their pans for 10 minutes, then run a thin knife around the edge and turn out onto a rack. Peel off parchment and cool completely, about 30–40 minutes. (Warm cake will melt the whipped cream, so let them cool fully.)

Step 6: Macerate the strawberries

While the cakes cool, add the sliced strawberries to a bowl. Sprinkle with the sugar, add the lemon juice, and a pinch of salt (and optional lemon zest). Toss well.

Let sit at room temperature for 20–30 minutes, stirring once or twice, until the berries look glossy and a bright red syrup forms in the bottom of the bowl.

Step 7: Whip the cream and assemble

Chill a mixing bowl (optional but helpful) for 5 minutes. Add the cold heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip until medium peaks form, about 2–4 minutes with an electric mixer. (Medium peaks hold their shape but still look soft and creamy.)

To assemble, place one cake layer on a serving plate. Spread on about 1/3 to 1/2 of the whipped cream. Spoon over about 1/2 of the strawberries and drizzle on some of their syrup.

Top with the second cake layer. Add the remaining whipped cream and spoon the remaining strawberries over the top, letting some syrup drip down the sides. Slice into 8 wedges and serve right away for the best texture.

Pro Tips

• Room-temperature ingredients matter: Butter, eggs, milk, and sour cream blend more smoothly, giving you a finer, softer crumb.
• Don’t overwhip the cream: Stop at medium peaks so it stays plush and spreads easily (overwhipped cream turns grainy).
• Use the strawberry syrup: That glossy red juice is flavor; spoon a little between layers so the cake tastes like strawberries all the way through.
• Clean slices: Chill the assembled cake for 15–20 minutes to firm the cream, then slice with a long knife wiped clean between cuts.
• Extra-tender cake: Mix only until the flour disappears; a few small lumps are better than an overmixed batter.

Variations

• Lemon strawberry shortcake: Add 1 tablespoon finely grated lemon zest to the cake batter and use the optional zest in the strawberries.
• Vanilla bean whipped cream: Replace vanilla extract with 1 teaspoon vanilla bean paste for a speckled, bakery-style look.
• Mixed berry version: Swap in 1/2 lb (225 g) of raspberries or blueberries for part of the strawberries (keep total fruit at 1 1/2 lb / 680 g).

Storage & Make-Ahead

Make ahead: Bake the cake layers up to 24 hours in advance. Once fully cool, wrap each layer tightly in plastic wrap and store at room temperature. You can also macerate the strawberries up to 4 hours ahead and refrigerate (bring to room temperature for 15 minutes before assembling for the juiciest texture). Whip the cream shortly before assembling (within 2–3 hours is best).

Storing leftovers: Store leftover assembled cake covered in the refrigerator for up to 1 day. The cake will soften as it sits (still tasty, just less “fresh-and-fluffy”).

Nutrition (per serving)

Approximate per 1/8 of cake: 430 calories, 25 g fat, 47 g carbohydrates, 3 g fiber, 31 g sugar, 6 g protein, 240 mg sodium.