This Rustic Strawberry Shortcake Cake is a fresh, from-scratch take on classic strawberry shortcake—made with one tender, buttery cake layer, juicy macerated strawberries, and lightly sweetened whipped cream. Inspired by my favorite childhood dessert in the summertime, nothing felt more like summer than spotting those little store-bought shortcakes on the counter after my dad’s grocery run. This single-layer cake is a nostalgic nod to those simple, sweet joys from summers in the 90s—with real ingredients and a touch of love, because it’s homemade.
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ingredients you'll need
For the Cake
- 2 Cups All Purpose Flour
- ½ Cup Butter 1 Stick
- 1 Cup Sugar
- 2 Tablespoons Baking Powder
- ½ Teaspoon Salt
- 1 Splash Vanilla Extract quick pour intuitively
- 1 Cup Buttermilk
For the Whipped Cream & Strawberries
- 1 Cup Heavy Whipping Cream
- Splash of Vanilla Extract (~1 Teaspoon)
- Small Pinch of Salt
how to make this strawberry shortcake cake
- Preheat oven to 325°F (165°C). Grease an 8-inch round cake pan.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut cold butter into small pieces and add to the bowl. Use your hands to work it in until the mixture looks like coarse crumbs.
- Make a well in the center. Pour in milk and vanilla. Stir gently until just combined.
- Spoon batter into prepared pan and smooth the top.
- Bake for 28–30 minutes, or until a toothpick comes out clean or the top springs back when lightly pressed.
- Let cool in the pan for 5 minutes before removing.
- In the bowl of a stand mixer, whip cold heavy cream with a small pinch of salt and a splash of vanilla until soft peaks form.
- Spoon generously over the cooled cake and top with fresh strawberries.
What Makes This rustic strawberry shortcake cake Special
What makes this Rustic Strawberry Shortcake Cake different from other cakes is its texture and method—it’s more like a biscuit or scone than a traditional cake. Unlike most cakes, it doesn’t include eggs; instead, it relies on sliced cold butter worked into the dry ingredients to create tender, flaky layers. This technique, similar to making biscuits, gives the cake its signature crumb and rich, buttery flavor. Simply pinch the butter into the dry mix, and you’ll see it come together beautifully.
I typically don't add sugar to my whipped cream (just a little salt and vanilla extract) and instead let my cake layers talk all of the sweetness.
You can also get creative with the frosting base—I used about a quarter of my strawberry buttercream frosting (which I often keep in the freezer for convenience) to add a subtle layer of flavor before topping the cake with whipped cream and strawberries.
how to store this cake
This rustic shortcake cake can be stored on its own, covered tightly in the fridge for up to 3 days. If you want to keep it longer, wrap it well and freeze it—just thaw it in the fridge overnight before serving. Because whipped cream and fresh berries don’t hold up well over time, I recommend saving them until just before serving for the best flavor and texture. For my recent party, I made and frosted the cake ahead of time but waited until arriving to add the whipped cream and fresh sliced strawberries to keep everything fresh and bright.
If you have questions about storing cakes with fresh fruit or whipped toppings, feel free to ask—I’m happy to share tips to help your cake stay delicious and beautiful!
Helpful Tools for This Recipe
Note: Some of the links below are affiliate links, which means I may earn a small commission if you make a purchase—at no extra cost to you. You can also explore my full list of trusted tools and partners, including brands I work with directly, here.
- Mixing bowls (I love these versatile glass stacking bowls)
- Stand mixer (Kitchen Aid or Bosch*)
- Measuring cups & spoons + Liquid Measuring Cup or a Kitchen Scale
- Rubber spatula & whisk
- Offset spatula & cake scraper (for smoothing batter and frosting)
- Parchment paper (for lining pans) the precut versions are great too
- Cooling rack (for cakes and glazes)
- Cake pans (round, square, or rectangle*) — [size/type]
- Cutting Board
- Rotating Cake Stand (this helps decorate!)
- Pastry Bags
- Sharp Chef's Knife
- Food thermometer (if temperature-sensitive frosting)
- Liquid Measuring Cup
- Measuring cups & spoons
- Kitchen Scale
- Mixing bowls (I love these versatile glass stacking bowls)
- Pastry brush (for greasing pans or applying syrups or glazes)
If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!
Rustic Strawberry Shortcake Cake
Ingredients
Shortcake Cake
- 2 Cups All Purpose Flour
- ½ Cup Butter 1 Stick
- 1 Cup Sugar
- 2 Tablespoons Baking Powder
- ½ Teaspoon Salt
- 2 Teaspoons Vanilla Extract (or an intuitive splash)
- 1 Cup Buttermilk
Topping
- 1 Cup Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract (or an intuitive splash)
- 1 Small Pinch Salt
Instructions
- Preheat oven to 325°F (165°C). Grease an 8-inch round cake pan.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut cold butter into small pieces and add to the bowl. Use your hands to work it in until the mixture looks like coarse crumbs.
- Make a well in the center. Pour in milk and vanilla. Stir gently until just combined.
- Spoon batter into prepared pan and smooth the top.
- Bake for 28–30 minutes, or until a toothpick comes out clean or the top springs back when lightly pressed.
- Let cool in the pan for 5 minutes before removing.
- In the bowl of a stand mixer, whip cold heavy cream with a small pinch of salt and a splash of vanilla until soft peaks form. Spoon generously over the cooled cake and top with fresh strawberries.
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