Strawberry Birthday Cake Ideas – Light & Creamy Shortcake

This unforgettable strawberry shortcake cake brings everything you love about the classic dessert into a showstopping layer cake. Fluffy vanilla sponge, whipped cream frosting, and fresh, juicy strawberries come together in a light, balanced, and nostalgic treat that’s perfect for any occasion.

Unlike overly sweet bakery cakes, this version is naturally fresh and vibrant. Each bite offers the sweetness of ripe berries, the softness of airy cake, and the silky finish of whipped cream. And the best part? You can make it in just 5 simple steps—no complicated techniques or ingredients required.

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Ingredients Overview

This strawberry shortcake cake uses clean, straightforward ingredients that keep the flavor fresh and light.

All-Purpose Flour: Gives structure to the sponge. Sift it to keep the cake light.

Cornstarch: Helps lighten the cake crumb for a softer texture.

Baking Powder & Salt: Provide rise and balance the sweetness.

Eggs: Whipped with sugar to create volume and structure without needing heavy butter or oil.

Granulated Sugar: Sweetens the cake layers and macerates the strawberries.

Whole Milk: Keeps the sponge moist and tender. Room temperature is best for even mixing.

Neutral Oil: A small amount adds moisture without making the cake dense. Canola or vegetable oil work well.

Vanilla Extract: Adds warmth and enhances the strawberry and cream flavor.

Fresh Strawberries: The star ingredient. Use ripe, in-season berries for the best flavor. They’ll be sliced and slightly sweetened to release juices.

Heavy Whipping Cream: Whipped to soft peaks to create the classic shortcake “frosting.” It’s light, creamy, and far less sweet than buttercream.

Powdered Sugar: Sweetens the whipped cream without making it grainy.

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Step-by-Step Instructions

Step 1: Bake the Vanilla Cake

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

In a mixing bowl, sift together:

• 1¾ cups all-purpose flour

• ¼ cup cornstarch

• 2 tsp baking powder

• ½ tsp salt

In another large bowl, beat 4 large eggs with 1 cup granulated sugar for 5–6 minutes until pale and fluffy. Gently whisk in:

• ½ cup whole milk

• ⅓ cup neutral oil

• 1½ tsp vanilla extract

Fold the dry ingredients into the wet in two additions until just combined. Pour the batter evenly into the prepared pans.

Bake for 20–24 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 2: Prepare the Strawberries

While the cakes cool, slice 1½ lbs of fresh strawberries. Set aside about ½ cup for decorating the top.

Place the rest in a bowl with 2 tbsp granulated sugar. Stir and let sit for 15–30 minutes until juicy. These macerated strawberries will go between the cake layers.

If you like extra softness, mash a few strawberries slightly to release more juice.

Step 3: Make the Whipped Cream Frosting

In a large chilled bowl, beat:

• 2 cups heavy whipping cream

• ¼ cup powdered sugar

• 1 tsp vanilla extract

Beat on medium-high speed until soft peaks form. Don’t overbeat—the cream should be light and spreadable.

Use immediately, or refrigerate for up to 30 minutes.

Step 4: Assemble the Cake

Place one cake layer on your serving plate. Spread a thick layer of whipped cream on top.

Spoon the macerated strawberries over the cream, spreading evenly. Be generous but don’t flood it with too much liquid or it will get soggy.

Top with the second cake layer. Cover the top and sides with more whipped cream, smoothing with a spatula.

Pipe extra cream along the edges if desired, and top with the reserved fresh strawberries for garnish.

Step 5: Chill and Serve

Refrigerate the cake for at least 1 hour before slicing. This allows the layers to set and makes slicing cleaner.

Serve chilled or slightly cool for the best flavor and texture. Slice with a sharp knife and wipe between cuts for neat servings.

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Tips, Variations & Substitutions

Tips for Success

• Use room-temperature eggs and milk for the fluffiest cake.

• Macerate strawberries just long enough to release juice, but not so long they turn mushy.

• Chill your bowl and beaters for faster whipped cream.

Flavor Variations

• Add lemon zest to the batter for a citrus twist.

• Spread a thin layer of strawberry jam between the cake and cream.

• Add a splash of rose water to the whipped cream for elegance.

Substitutions

• Use cake flour instead of all-purpose and cornstarch for a finer crumb.

• For dairy-free, use coconut cream and plant-based milk.

• Replace sugar with honey in the strawberries for a different sweetness.

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Serving Ideas & Occasions

This strawberry shortcake cake is made for spring and summer celebrations—think Mother’s Day, bridal showers, birthdays, and garden parties.

It’s light enough for brunch but special enough for dessert. Serve slices with iced tea, sparkling lemonade, or a glass of rosé for a complete experience.

It’s also a lovely make-ahead dessert—just keep it chilled until ready to serve. Leftovers can be stored in the fridge for 2–3 days.

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Nutritional & Health Notes

This cake balances sweetness with freshness. There’s no heavy buttercream, and the whipped cream keeps the sugar content lower than many frosted cakes.

Strawberries bring antioxidants and natural sweetness, and using oil instead of butter makes the sponge moist without being overly rich.

For a lighter version, use reduced-fat whipped topping or Greek yogurt frosting and cut back on sugar in the cake or berries.

One slice is a satisfying treat thanks to the combination of textures and natural flavors.

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FAQs

1. Can I use frozen strawberries?
Fresh is best for flavor and texture, but you can use frozen in the filling. Thaw, drain well, and avoid using them for topping as they’ll be too soft.

2. Can I make this cake in advance?
Yes. Bake the cake layers a day ahead and store covered at room temperature. Assemble the cake the day of serving for freshest results.

3. How do I store leftovers?
Keep the cake in the fridge, covered or in an airtight container, for up to 3 days. The whipped cream may soften slightly but it will still taste delicious.

4. Can I use store-bought whipped topping?
Yes, but homemade whipped cream tastes fresher and has better texture. If using store-bought, make sure it’s fully thawed before spreading.

5. What if I don’t have two cake pans?
You can bake the batter in one tall pan and slice the cake in half horizontally once cooled. Adjust the bake time accordingly (about 30–35 minutes).

6. How do I get clean slices?
Chill the cake before slicing and use a long, sharp knife wiped clean between each cut. A serrated knife also works well.

7. Can I make this as cupcakes?
Yes! Fill cupcake liners ⅔ full and bake for 16–18 minutes. Top with whipped cream and a strawberry slice for mini shortcakes.

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