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This Strawberry Shortcake Cake is a soft, buttery vanilla cake layered with fluffy homemade whipped cream and juicy strawberries. It’s the perfect spring and summer dessert that tastes like a classic strawberry shortcake but in an easy-to-slice cake form.

One of my husband’s favorite desserts of all time is homemade strawberry shortcake and I wanted to take those flavors and make it into a beautiful cake. The beauty of this cake is that it is only one layer so there isn’t some complicated frosting or stacking layers.

There is something about strawberry shortcake that feels so nostalgic. I can’t think of summer desserts without thinking of classic strawberry shortcake. But this Strawberry Shortcake Cake takes everything you love about the classic version and transforms it into a beautiful cake that feels a little more eleveated.

Instead of biscuits, this version starts wtih soft, buttery homemade yellow cake that bakes up tender and moist. Then it is topped with fresh strawberries that have been sliced and lightly sweetened, creating a juicy, syrupy glaze that soaks into the cake. It is all finished with a light, fluffy, sweet homemade whipped cream. It is so perfect for spring and summer desserts.

If you are looking for a fresh strawberry dessert made from scratch, this is one of the best you can make. This might be the best strawberry dessert you will make all season. Fresh strawberries, soft cake, and fluffy whipped cream come together in the easiest, most beautiful strawberry shortcake cake.

Ingredients:

I will share all of the tips and key ingredients for making an easy homemade cake recipe that will get rave reviews! This recipe starts off with my popular yellow cake recipe, which consistently gets 5 star reviews.

VANILLA CAKE:

Eggs – Provide structure and richness, helping the cake hold together while staying soft.
Buttermilk – Adds moisture and a slight tang, creating a tender crumb.
Vanilla – Enhances the overall flavor and gives that classic bakery-style taste.
Flour – The base of the cake, giving it structure.
Sugar – Sweetens the cake and helps keep it soft and moist.
Baking Powder – Leavens the cake so it rises light and fluffy.
Salt – Balances sweetness and enhances flavor.
Butter – Adds richness and flavor while contributing to a soft texture.
Oil – Keeps the cake extra moist even after chilling.
Instant Pudding Mix (DRY) – The secret ingredient! Adds moisture, structure, and a bakery-style texture.

STRAWBERRIES:

Strawberries – Fresh, juicy, and naturally sweet—the star of the recipe.
Sugar – Draws out the juices to create a syrupy strawberry layer.

HOMEMADE WHIPPED CREAM:

Heavy Cream – Whips into a light, airy topping.
Powdered Sugar – Sweetens and stabilizes the whipped cream.

Why do we use dry pudding mix in cake?

Dry pudding mix is the secret to making a yellow cake extra moist, soft, and full of flavor.

It helps the cake retain moisture so it doesn’t dry out, while also creating a tender crumb. On top of that, using vanilla pudding mix enhances the buttery, sweet flavor of the cake. It’s a simple, old-school trick that makes a noticeable difference every time.

How do you keep yellow cake moist?

Using ingredients like buttermilk, oil, or even pudding mix helps lock in moisture. Avoid overbaking, as that’s the most common cause of dry cake.

Make sure eggs and milk are at room temperature for better mixing and lift.

How to make the Best Strawberry Shortcake Cake:

If you love traditional strawberry shortcake, this layered version takes it to the next level. Juicy strawberries soak into tender yellow cake and are topped with homemade whipped cream.

MAKE CAKE. Preheat oven to 350 degrees. In a small bowl, whisk together eggs, milk, and vanilla extract.
PULL OUT MIXER. In a standing mixer, stir together flour, sugar, baking powder, and salt. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
ADD EGG MIXTURE. Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add the remaining egg-milk mixture and vanilla pudding and mix just until combined.
ADD TO CAKE PAN. Take a spatula and scrape the sides of the bowl. Spread into greased 8-inch cake pan and smooth the tops with a spatula.
BAKE CAKE. Bake for 17-24 minutes, depending on the depth of the pans. If the cake layer is thin, it will cook for less time than if it were thicker.
COOL CAKE. Let cakes cool. Run a knife around the edge of cake pan and flip over.

Strawberry Tips:

Slice and sweeten ahead (at least 10 minutes)
This creates a syrup that soaks into the cake.

Here are my favorite baking pans that I use – USA Bakeware Round Cake Pan 8 inch. You can also use a 9-inch cake pan.

Frequently Asked Questions:

Can I use frozen strawberries? Yes, but fresh strawberries are best. If using frozen, thaw and drain excess liquid.
Can I make this cake ahead of time? Yes! Bake the cake a day ahead, but assemble with whipped cream and strawberries just before serving.
What kind of pudding mix should I use? Vanilla instant pudding mix works best for flavor and texture.
Can I use store-bought whipped cream? You can, but homemade whipped cream gives a much fresher, richer taste.