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Strawberry Shortcake Cake l SimplyScratch.com #strawberry #shortcake #cake #poundcake #summer #dessert #homemade #fromscratch

Strawberry Shortcake Cake

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This Strawberry Shortcake Cake is a two-layer dessert consisting of layers of homemade pound cake, whipped cream and macerated lavender strawberries. A gorgeous, show-stopping dessert for any occasion!
Course Desserts & Sweet Treats
Cuisine American
Keyword cake, easy dessert, from scratch, homemade, pound cake, shortcake, strawberry, summer
Prep Time 25 mins
Cook Time 25 mins
Additional Time 1 hr
Total Time 1 hr 50 mins
Servings 20 servings
Calories 272
Author Laurie McNamara


  • 3 cups unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • teaspoon vanilla extract
  • 1 cup unsalted butter softened to room temperature
  • 4 eggs
  • cup granulated sugar
  • 4 eggs at room temperature
  • pounds strawberries divided
  • 1/4 cup sugar (I used lavender sugar) or substitute with granulated or light brown sugar
  • 1 recipe whipped cream homemade



  • Preheat your oven to 350° and line and grease two 9-inch round cake pans.
  • In a mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine.
  • To buttermilk, add the vanilla and stir to combine.
  • In the bowl of your stand mixer, add the softened butter and sugar. Mix on medium-low speed for 5 minutes until creamy and pale in color.
  • Add 1 egg at a time, mixing well after each additional egg.
  • Alternate adding 1/3 of the flour mixture, then 1/2 of the buttermilk and repeat ending with the remaining 1/3 of the flour.
  • Divide the batter among the prepared cake pans and bake on the middle rack of your preheated oven for xx minutes or until a tester comes out with only a few crumbs attached.
  • Allow to cool. I've included at least 1 hour for cooling time.


  • Place sliced strawberries into a mixing bowl. Toss with 1/4 cup lavender sugar (or sugar of your choice). Let sit for 3 minutes or longer. Keep in mind: the longer they macerate the softer they will get.


  • Once the cake has cooled, use a skewer or chopstick to poke holes in the top of each cake. Carefully spoon the strawberry liquids over top and into the holes.
  • Top the first layer with half of the whipped cream and spread to the edges of the pound cake.
  • Then top the whipped cream with half of the strawberries.
  • Place the second layer of cake on top of the strawberries and gently press to secure. Repeat with the second layer of whipped cream and strawberries.
  • Keep chilled until ready to serve*.


*A serated bread knife works well for cutting this cake.


Serving: 1g | Calories: 272kcal | Carbohydrates: 38g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 194mg | Potassium: 116mg | Fiber: 1g | Sugar: 22g | Vitamin A: 403IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 1mg