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Beautiful creative cakes designed by Elidiara Silva for special occasions

Strawberry Shortcake Birthday Cake

A delightful strawberry shortcake birthday cake featuring light sponge, whipped cream, and fresh strawberries, perfect for summer celebrations.
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Prep Time 1 hour
Cook Time 28 minutes
Total Time 1 hour 28 minutes
Servings: 12 servings
Course: Birthday, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 2.5 cups 2 1/2 cups all‑purpose flour, spooned and leveled
  • 1.5 cups 1 1/2 cups granulated sugar
  • 1 tbsp 1 tbsp baking powder
  • 0.5 tsp 1/2 tsp fine salt
  • 1 cup 1 cup whole milk, room temperature
  • 0.5 cups 1/2 cup unsalted butter, melted and cooled slightly
  • 3 large 3 large eggs, room temperature
  • 2 tsp 2 tsp vanilla extract
  • Zest of 1 Zest of 1 lemon (optional, brightens flavor)
For the strawberry filling and syrup
  • 3 cups 3 cups fresh strawberries, hulled and quartered
  • 0.33 cups 1/3 cup granulated sugar (adjust to berry sweetness)
  • 1 tbsp 1 tbsp fresh lemon juice
  • 2 tbsp 2 tbsp water (if needed)
For the whipped cream frosting
  • 3 cups 3 cups heavy whipping cream, chilled
  • 0.75 cups 3/4 cup powdered sugar, sifted
  • 1 tsp 1 tsp vanilla extract
  • 1 tbsp 1 tbsp mascarpone or cream cheese (optional, for stability and tang)

Method
 

Prep and Preheat
  1. Preheat oven to 350°F (175°C). Grease two 8‑inch cake pans and line bottoms with parchment.
  2. Bring eggs and milk to room temperature for even mixing.
Make the Cake Batter
  1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  2. In a separate bowl, whisk eggs, milk, melted butter, vanilla, and lemon zest.
  3. Pour wet into dry and stir until just combined—do not overmix.
  4. Divide batter evenly between pans and smooth the tops.
Bake and Cool
  1. Bake for 22–28 minutes, or until a toothpick comes out clean and the top springs back.
  2. Cool in pans for 10 minutes, then invert onto racks to cool completely.
  3. Level domes if needed for even stacking.
Prepare Strawberries
  1. For macerated strawberries: Toss quartered strawberries with 1/3 cup sugar and 1 tbsp lemon juice. Let sit for 30–60 minutes until syrupy.
  2. For roasted strawberries: Toss strawberries with a tablespoon of sugar and roast at 375°F (190°C) for 12–15 minutes.
Make Whipped Cream Frosting
  1. Chill the mixing bowl and whisk for 10 minutes in the freezer.
  2. Pour in chilled heavy cream, add powdered sugar and vanilla, and whip on medium‑high until soft peaks form.
  3. If using, add mascarpone for stability and whip to firm peaks.
Assemble the Cake
  1. Level cake layers if necessary. Place first layer on a cake board or plate and brush lightly with reserved strawberry syrup.
  2. Spread a generous layer of whipped cream, then add a layer of macerated or roasted strawberries.
  3. Add second cake layer, repeat, then crumb coat the cake with a thin layer of whipped cream.
  4. Chill for 15–20 minutes and then apply the final layer of frosting.
Decorate and Finish
  1. Pipe rosettes or shells around the top edge and place halved strawberries in the center.
  2. Garnish with edible flowers or mint. Store cake in the refrigerator until serving.

Notes

For gluten-free, substitute with gluten-free flour blend. For dairy-free, use coconut cream. Consider mini versions for parties.