Strawberry Shortcake Cake topped with whipped cream, strawberry and mint on white plate
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5 from 2 votes

Strawberry Shortcake Cake

Shortcake Filled with a strawberry cream filling.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Desserts
Cuisine: American
Servings: 9 servings
Calories: 335kcal
Author: Beth Mueller



  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1 cup whole milk
  • 1 quart fresh strawberries
  • 1 pint half and half
  • 1/3 cup white sugar or more to taste


  • Preheat oven to 350 degree F.
  • Spray an 9 X 13 square cake pan with cooking spray.
  • Mix all cake ingredients until combined. Do not over mix. Pour into prepared baking pan. Bake in 350° oven for 20 to 30 minutes or until a toothpick inserted in the center comes out clean.
  • While cake is baking, clean and stem strawberries. Slice strawberries into pieces. Put into a bowl and lightly mash with a potato masher, pastry blender, or your hands. Add sugar and macerate strawberries until you are ready to assemble the cake.
  • Let cake cool completely. Once cool, remove cake from pan, slice it in half, with a top piece and a bottom piece. Put the bottom piece back into the pan.
  • Mix macerated strawberries with pint of half and half. Pour mixture of the bottom of the cake that you have put back in the pan. Top with the other half of the cake, cut side towards the berry mix and browned side up. Refrigerate at least 4 hours. Serve with whipped cream on top if you like.


If you are not in a baking mood you can always use frozen pound cake thawed and sliced in place of the shortcake. This version needs to be covered with stabilized whipped cream or non-dairy topping.


Serving: 3" X 3" Piece | Calories: 335kcal | Carbohydrates: 59.9g | Protein: 7.2g | Fat: 8.6g | Saturated Fat: 4.7g | Cholesterol: 64mg | Sodium: 310mg | Fiber: 2.1g | Sugar: 34.5g