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+ servings
cake with slice missing showing yellow cake and pink filling inside on mint cake plate
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5 from 1 vote

Strawberry Shortcake Cake

Strawberry Shortcake Layer Cake is a fun cake for strawberry season, made with yellow cake, strawberry filling and whipped cream frosting! I'm not a great cake decorator but this was easy to make!
Prep Time2 hrs
Cook Time40 mins
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 350kcal
Author: Dorothy Kern
Cost: $10


  • 1 recipe yellow cake baked in 9” rounds (from my recipe or use a box mix)
  • 1 pound strawberries
  • 1 4 pound tub Wilton decorator icing (medium consistency)* , or 3 cans icing or my homemade buttercream (see note for link)
  • Wilton Color Right Red optional
  • 8 ounces (225g) cream cheese
  • 1 cup (113g) powdered sugar
  • 1 ½ cups (356ml) cold heavy whipping cream


  • Bake cakes in 9-inch round pans as directed on box or in recipe. Let cool.
  • Set aside 6-8 strawberries for garnish. Wash, hull, and dice small enough to make 1 cup diced (about 6-8 berries, depending on size).
  • Place 2 cups of the decorator icing in a medium sized bowl. Stir in the diced berries. Add one drop of red food coloring, if desired.
  • Place one cake layer on a cake plate. Frost with the strawberry icing. Top with second cake layer. Chill 1 hour.
  • Using more of the decorator icing, frost the outside and top of the cake with a thin layer. I chose to leave the cake naked on the outside, but you can do a thicker layer of frosting if desired. Chill to set the crumb layer
  • Make the whipped cream topping: beat cream cheese and sugar with a hand or a stand mixer fitted with the whisk attachment. Scrape the sides and bottom of the bowl, then run the mixer while adding the heavy whipping cream. Beat until stiff peaks form.
  • Decorate/frost the top and sides of the cake with the whipped cream frosting. I used a Wilton 1M tip to pipe swirls over the top of the cake. Top with berries.
  • Store in refrigerator for up to 2 days.



  • Be sure that your cake is completely cool before you frost.
  • Make sure not to skip the crumb coat step. Frosting with that light amount of frosting and chilling it helps the cake not be wobbly.
  • Want to make a naked cake? Just frost the top and skip frosting the sides.
  • Make sure your berries are dried really well after washing them before adding to the frosting.
  • You can make this with any kind of berries too, or a mixture.
  • If you want homemade frosting use my vanilla buttercream recipe.


Serving: 1slice | Calories: 350kcal | Carbohydrates: 40g | Protein: 1g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 106mg | Sugar: 31g