Strawberry Shortcake Cream Cake with Vanilla Layers
Strawberry Shortcake
Light vanilla cake layered with whipped cream and macerated strawberries—an airy twist on classic shortcake.
Nutrition (per serving)
This Strawberry Shortcake Cream Cake is my celebration of classic shortcake flavors turned into an elegant layer cake: tender vanilla sponge, billowy mascarpone-stabilized whipped cream, and bright macerated strawberries that soak the layers with fresh sweetness. It feels light and summery but makes a beautiful centerpiece for birthdays, brunches, or when you simply want something pretty and delicious.
The technique is straightforward—bake a simple vanilla cake, let the strawberries sit and release their juices, whip cream with a touch of mascarpone for stability, then stack and chill. I love that you can make elements ahead (cake and macerated berries) so assembly is relaxed and satisfying.
Ingredients
- All-purpose flour:2 cups
- Granulated sugar:1 1/4 cups
- Baking powder:2 tsp
- Salt:1/2 tsp
- Unsalted butter, cold and cubed:1/2 cup
- Eggs:3 pieces
- Vanilla extract:2 tsp
- Whole milk:1 cup
- Sour cream:1/2 cup
- Fresh strawberries, hulled and sliced:1 lb
- Granulated sugar (for macerating):1/4 cup
- Lemon juice:1 tbsp
- Heavy cream:2 cups
- Powdered sugar:1/3 cup
- Mascarpone cheese:4 oz
- Strawberry jam (optional, for brushing layers):2 tbsp
- Fresh mint sprigs (garnish):4 pieces
Instructions
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Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment and lightly flour the sides.
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Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl.
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Cut the cold butter into the dry ingredients with a pastry cutter or two forks until the mixture resembles coarse crumbs.
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In a separate bowl, whisk the eggs with the vanilla, milk, and sour cream until smooth. Fold the wet mixture into the dry just until combined—do not overmix.
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Divide the batter evenly between the prepared pans and smooth the tops. Bake for 18–22 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then invert onto wire racks and cool completely.
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While the cakes cool, toss the sliced strawberries with 1/4 cup granulated sugar and the lemon juice in a bowl. Let macerate at room temperature for at least 20–30 minutes so they release their juices.
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Make the stabilized whipped cream by beating the heavy cream until it begins to thicken. Add the powdered sugar and mascarpone and continue to whip to soft-medium peaks—the mascarpone adds body and keeps the cream from weeping.
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If cake layers have domes, level them with a serrated knife. Optionally brush each layer lightly with strawberry jam to add shine and extra flavor.
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Place one cake layer on a serving plate, spread a generous layer of whipped cream, and spoon about one-third of the macerated strawberries and their juices over the cream. Repeat with the second layer and finish with a thin coat of cream on top and around the sides.
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Pile the remaining strawberries on top, letting some juices drizzle down the sides for a pretty, rustic look. Chill the assembled cake at least 1 hour to set before slicing.
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Slice with a sharp knife wiped clean between cuts. Serve chilled or at cool room temperature, garnished with mint sprigs.
Tips & Notes
- Make the cake layers a day ahead and wrap tightly—they slice and assemble more neatly when slightly firm.
- Mascarpone in the whipped cream helps stabilize it so the cake can sit out a bit at a party without collapsing.
- If your strawberries are very sweet, reduce the macerating sugar to 2 tbsp; adjust to taste.
- For a taller cake, bake three 6-inch rounds instead and stack, or use one 9x13 pan and adjust assembly.
