Go Back
+ servings
Strawberry Shortcake

📋 Easy Strawberry Shortcake Birthday Cake

An easy strawberry shortcake birthday cake to celebrate your loved ones, sweet strawberries surrounded by whipped cream over a buttery shortcake layer. A simple combination of flavors everyone loves.
Course Dessert
Cuisine American
Keyword stawberry birthday cake, stawberry shortbread, strawberry shortcake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 servings cake
Calories 656kcal




Whipped cream


Making the shortcake

  • Mix all the dry ingredients together
  • The add the butter and mix until it is well incorporated
  • Slowly add the milk
  • Mix until the batter is smooth and homogeneous

For a birthday cake

  • Cover the removable bottom of a cake pan with parchment paper and butter thoroughly also on the sides
  • Pour the batter in the pan and spread it evenly
  • Bake in a warm oven at 250 F - 180 C for 25 minutes
  • Make two round cakes

For deconstructive (you can make only half of the batter)

  • Cover a rectangular pan with parchment paper and butter thoroughly
  • Pour the batter and spread evenly
  • Sprinkle the top with castor sugar
  • Bake for 25 minutes at 350 F - 180 C

Prepare the strawberries

  • Rince and clean the strawberries
  • Keep 14 oz - 400g for the strawberry coulis
  • Cut 7 oz - 200 g into thin slices
  • Dice all the rest of the strawberries

Make the strawberry coulis

  • Cut the strawberry in smaller sizes
  • Add the juice from 1 orange and 1 lemon
  • Add the sugar and blend
  • Taste and add more sugar if necessary, some strawberries are sweeter than others

Whipe the cream

  • Whip the cream with the sugar (optional) until it is firm

Composing the cake

  • Level the 2 cakes with a wire layer cake cutter or with a long knife
  • Remove the top
  • Place the first cake layer on a serving dish
  • Pour the strawberry coulis over the first layer and spread uniformly
  • Spread over a layer of whipped cream
  • Arrange the thinly sliced strawberries
  • Place the second cake layer on top
  • For a perfectly flat layer, place the second cake upside down
  • Spread the entire cake with the remaining whipped cream
  • Pour the remaining diced strawberries on top at the center
  • Pour more coulis on top and keep the rest to serve it in a separate jug

For deconstructive

  • Once the shortbread is cooked, let it rest for at least 10 minutes
  • Remove it from the pan
  • Cut it into squares
  • Arrange the squares on a serving plate
  • In a bowl mix together the diced strawberries with the coulis and serve them
  • In a second bowl serve the whipped cream
  • Let everyone serve themselves in small bowls placing the shortbread first, then the strawberries and the cream on top



  • Remember to keep the butter at room temperature, but do not melt it. The butter should be soft but not melted
  • For the coulis use the damaged strawberries
  • As some strawberries are sweeter than others, taste the coulis in case you need to add more sugar
  • If you want to make a very smooth coulis, pass it through a fine sieve
  • To check if the shortcake is done you can pierce it with a metal skewer, if it comes out clean the cake is done.
  • Wait at least 10 minutes before removing the shortcake from the pan
  • For best results for the whipped cream, put the bowl and the whisks in the freezer 15 minutes before using them
  • Do not whip the cream for too long otherwise, it will become butter
  • Making the whipped cream from scratch really makes a difference, it is best if you don't buy the commercial one
  • You can substitute the strawberries with mixed berries or any other fruits that are in season


Calories: 656kcal | Carbohydrates: 79g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 108mg | Sodium: 320mg | Potassium: 708mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1253IU | Vitamin C: 58mg | Calcium: 282mg | Iron: 3mg