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Judy John

Buttermilk Strawberry Shortcake Cake Recipe

This buttermilk strawberry shortcake cake combines tender crumb, fresh strawberries, and creamy layers for a balanced, flavorful dessert perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
Strawberry Filling
  • 1 1/2 cups fresh strawberries sliced
  • 2 tbsp sugar
Cream Layer
  • 1 cup heavy cream
  • 2 tbsp powdered sugar

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups
  • Spatula
  • Cake Pans
  • Oven
  • Cooling Rack
  • Knife

Method
 

  1. Preheat oven to 350°F and prepare cake pans. Cream butter and sugar until fluffy.
  2. Add eggs, then mix in buttermilk and vanilla. Keep batter smooth.
  3. Fold in flour gently, then divide into pans and bake until golden.
  4. Cool layers completely. Mix strawberries with sugar and let juices develop.
  5. Whip cream until soft peaks form. Layer cake with strawberries and cream.

Notes

For softer texture, avoid overbaking and mix gently. For firmer slices, chill before serving. Freeze briefly for easier layering. Add citrus zest or extracts for variation. Store refrigerated up to three days.