Strawberry Shortcake Cream Cake with Vanilla Layers
Strawberry Shortcake
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
- 2 cups All-purpose flour
- 1 1/4 cups Granulated sugar
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, cold and cubed
- 3 pieces Eggs
- 2 tsp Vanilla extract
- 1 cup Whole milk
- 1/2 cup Sour cream
- 1 lb Fresh strawberries, hulled and sliced
- 1/4 cup Granulated sugar (for macerating)
- 1 tbsp Lemon juice
- 2 cups Heavy cream
- 1/3 cup Powdered sugar
- 4 oz Mascarpone cheese
- 2 tbsp Strawberry jam (optional, for brushing layers)
- 4 pieces Fresh mint sprigs (garnish)
Instructions
-
Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment and lightly flour the sides.
-
Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl.
-
Cut the cold butter into the dry ingredients with a pastry cutter or two forks until the mixture resembles coarse crumbs.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.