Strawberry Cake

Strawberry Cake

This is a special occasion cake that is so good everyone will remember it and probably ask you for the recipe! It’s a classic white cake with fresh strawberries and real whipped cream frosting. Be sure to keep the finished cake refrigerated and ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. - Jenny Jones

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Makes: 12 to 16 servings

Strawberry Cake


  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt

  • 1 1/3 cups low fat buttermilk
  • 1 teaspoon vanilla
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 4 egg whites

  • 2 pounds fresh strawberries, sliced
  • 1/4 cup sugar for strawberries
  • 1 1/2 cups heavy whipping cream (*see note below)
  • 3 Tablespoons sugar for whipping cream


  1. Preheat oven to 350° F.
  2. Grease two 9-inch round cake pans. Line bottoms with parchment paper & grease paper.
  3. Sift dry ingredients onto wax paper & set aside.
  4. Combine buttermilk & vanilla & set aside.
  5. Beat butter & sugar in a large bowl for one minute.
  6. Beat in egg whites one at a time.
  7. On low speed, alternate adding flour mixture & buttermilk mixture, ending with the flour.
  8. Spread into pans & bake 20-25 minutes.
  9. Cool 10 minutes and remove from pans to cooling rack.
  10. While cake is baking, put strawberries and sugar into a large bowl, stirring occasionally, mashing a little.
  11. Whip the cream with sugar until firm.
  12. Layer half the berries & juices on bottom cake & cover with cream.
  13. Place the second cake layer on top and cover with remaining berries & their juice. Cover the whole cake with remaining cream.

Note: It may be easier to cover the cake using 2 cups (1 pint) of whipping cream. I've done it with 1 1/2 cups but sometimes it's a tight squeeze. So feel free to use an additional 1/2 cup of whipping cream (one pint total) with an additional tablespoon of sugar.

Click here for more details on my Strawberry Cake.

188 Comments on "Strawberry Cake"

  1. Cinful

    Hi Jenny – I want to make this recipe and wondered if low fat “cultured” buttermilk is ok to use? I want to follow the recipe exactly! Thanks
    PS – I used to watch your talk show and loved it!

    • Jenny

      I think all buttermilk is cultured. The one I use (Knudsen) is labeled “cultured” so yours will work just fine.

  2. Sofia

    Jenny i really like cooking your recipes. My mom really enjoys them to.This cake that I made was so AMAZING.I am serious I have never ate this kind of cake before.You should make a video about how you baked it.Your videos are so fun and easier to watch.THANK YOU SO MUCH FOR THE RECIPES. You are an AWESOME cook.

  3. Lisa S

    Jenny, have you ever made this with gluten-free flour?

  4. john c.

    Hi Jenny,
    I tried your strawberry short cake and it came out great. My question today
    is how long can i keep pure vanilla in the fridg.before it goes bad.
    Thank you
    John c.

    • Jenny

      Pure vanilla extract does not need to be refrigerated and the bottle I just opened is good for three years. There should be an expiration date on the bottle.

  5. Kristi W.

    I made this cake last night for my family, and while the like the flavors and textures, they found the vanilla cake to be not quite sweet enough. How much sugar should I add to ramp up the sweetness of the cake?

    • Jenny

      Adding or reducing ingredients in baking can leave you with a disappointing result. Why not use a different cake recipe that you like and you can just follow my strawberry and whipped cream process. By the way, you can add as much sugar as you like to the whipped cream or strawberries, but not so easily to the cake batter.

  6. Chris

    Hello , my question is do you cook the strawberries and sugar ?

    • Jenny

      No, you do not cook the strawberries, just let them sit with the sugar as directed and they will soften. (I just made this cake last week!)

  7. john c.

    dear jenny,
    i’m making a lemon meringue pie using a sugar free fat free pudding.
    what i would like to know can i use your recipe for meringue without
    baking it
    this is one 85 year old that loves your recipes.

    • Jenny

      The meringue recipe I use DOES require baking but there is a different kind of meringue that does not need baking. It’s Italian meringue and it’s a bit of work but you can find recipes for it almost anywhere. I don’t make it so I don’t have a recipe. If you don’t want to bake, another idea would be to use whipped cream as a topping. Real whipped cream, made by beating whipping cream with sugar, is delicious and easy to make, and it’s much healthier than cool whip.

  8. Cheryl

    I made this last night, and oh my, did everyone love it. I did follow the note and used 2 cups whipping cream and the extra sugar. I knew we would like a lot. I also used an extra 1/2 pound of strawberries for the same reason. We love them in the summer.

    I anticipated that assembly might be a bit messy, so I used a 9″ springform pan. It was perfect. Even better for serving. We cut the cake into the desired sizes while it was still in the pan and then undid the sides and served. No squishing out of strawberries and cream.

    Thanks for a great recipe that is definitely added to our summer desserts to enjoy.

  9. Nova

    Thank you so much for a terrific recipe. Used local berries and it was delicious. The texture of the cake was lovely and light (even though I used 2 eggs instead of 4 egg whites). My family loved it and I always prefer Whipped Cream to any other frosting!

  10. bernie vessel

    should doneness be tested with a toothpick?

    can the batter be overmixed?

    should the whipping cream, bowl and beaters be placed in the freezer for say 10 minutes to achieve a temp between 35 and 50 degrees F?

    how best to remove cake from pan to rack after resting for 10 minutes without breaking up the cake?

    • Jenny

      should doneness be tested with a toothpick? YES, THAT’S A GOOD WAY TO TEST A CAKE.

      can the batter be overtaxed? NOT IF YOU FOLLOW THE RECIPE EXACTLY.

      should the whipping cream, bowl and beaters be placed in the freezer for say 10 minutes to achieve a temp between 35 and 50 degrees F? IT’S BENEFICIAL BUT NOT ESSENTIAL FOR THEM TO BE COLD.

      how best to remove cake from pan to rack after resting for 10 minutes without breaking up the cake? PUT A COOLING RACK ON TOP OF THE CAKE AND FLIP THEM BOTH OVER. THE CAKE WILL SLIP OUT OF THE PAN ONTO THE COOLING RACK.

  11. Linda K

    I made this cake for my granddaughter’s 3 birthday. It was a hit! Light, but dense at the same time. More like strawberry shortcake, but better. I made a 9 x 13 instead of a layer cake. It was beautiful and delicious! A great cake for summer.

  12. Mary

    Hi Jenny,

    I’d like to make this cake next weekend for my daughter’s fourth birthday. We live in Denver (elevation 5,000 feet). Do I need to modify the recipe for high altitude?

    • Jenny

      If you live in Denver you probably have more experience with high altitude baking than I do (which is none). However, there are lots of internet resources for high altitude baking, which should prove helpful.

  13. Sharron

    Will this cake keep well in fridge if i make it the day before?

    • Sharron

      Nevermind. i saw a previous comment that asked this and was answered. But couldnt delete my comment

  14. May Moon

    I would to thank you for all yor receipt
    Relly it is secssefull more than any receipet.
    I try all of them .

  15. Shirley

    I made this cake this time last year for my birthday. Loved it so much just finished making again today. Love this cake!

  16. Katie

    great cake! Making it again for Mother’s Day!

  17. Eydie

    I have several egg whites left over after making your chrustickies, which were delicious, and thought this cake would be great but am looking to make cupcakes instead. Have you ever done this as cupcakes, if so what are the alterations to the recipe? Or Do you think I could cook for same amount of time?

    • Jenny

      I have never made this recipe into cupcakes but you might be able to find how to use a cake recipe for cupcakes on the web. Good luck!

  18. Chris

    I really want to make this cake but can’t find buttermilk locally. I did a google search and in addition to making your own I came across this product:

    It’s powdered buttermilk. The ingredients seem to be all natural and the shelf life is several months, up to a year. Has anyone tried it? It gets rave reviews on Amazon.

    I’m really tempted to bake the cake using this product just to see if it works!

    • Autumn


      Yes! I’ve used it a lot for bread and buttermilk pancakes. It’s delicious and keeps well in the fridge between uses.

      • Chris

        Thanks Autumn. I just purchased a can at which was much cheaper than Amazon.

        I will try to bake the cake this weekend!

        • Chris

          I made the cake this weekend using the powdered buttermilk and it turned out beautifully. It was my first attempt ever at baking.

          • Jenny

            Thanks for letting us know. Can you please send your photo through the “Your Photos” link? (it’s not working here)

    • Robyn plascencia

      I live in hampton georgia-boondocks literally and I just had an extreme curiosity for 2 things, the first being where do you live that no one carries buttermilk….and the second, should you try this product, could you share how well (or not) that it works? Thanks

    • Dee

      Here in Maine we use buttermilk in about every cake & pancake we make.Surprising to read u don’t have it.R U in the South?My son lives in OK. & can’t seem to find alot of products we have.It has A very good taste to it.Good luck on ur cake,I am going to try this for my grand daughters Birthday day!!

  19. Veronica

    It was great!!! Only problem was I also couldn’t get the whipping cream to stiffen will it taste the same if next time I just use whip cream from the can? Or are they two diff things?

    • Jenny

      They are very different. Just look at the ingredients in each one. Real whipped cream is light as a could and is worth making. I have never had it not stiffen so as long as it is 100% whipping cream and you have an electric mixer, it will stiffen.

      • Beth

        Jenny when you say sugar for the whipping cream is it powdered sugar or reg. sugar. ? Thanks.

        • Jenny

          “Sugar” is always granulated sugar unless it’s specified as powdered sugar.

    • Darlene J

      Hi Veronica, did you add the sugar before whipping the cream? I see that Jenny says to do that, however I have found putting the sugar in before whipping the cream made it so it would not whip. Try adding the sugar after whipping the cream. Hope this helps.

      • Dee

        yes, I always whip it first till almost there & then start slowly adding the sugar.But I also put my bowl & beaters in the fridge to get cold,it helps,also make sure the whipping cream is cold.Cool whip isn’t a good sub for things like this.

  20. Sandy

    Just found u loved u way back when. Can’t wait to try it all. Keep up the funnies.

  21. Zelka D

    Just made it this morning for a family get together barbi. The cake was so easy to make and the strawberries mixed in sugar looked so glossy and Devine. Will be taking it to sister in laws this afternoon…..will keep you posted!

  22. Carrolann

    I made this cake for family and it was awesome ! Loved it so much, I am making it again for my daughters birthday this week and then for Easter.

  23. Becky C.

    I made this cake for my mom’s birthday last year. This is truly one of the best cakes I’ve ever made or eaten. I lost the recipe and am so glad I found it again. This cake is soooo good!

  24. Muriah

    This looks delicious. I am going to make it for a birthday party this weekend.

    My questions: if I make it the evening before and layer it, will the strawberry juice and whip cream cause any sogginess? The other thing is I have to drive two hours to the party with it. It’s a very cold winter where I live but will be warm in the car. What do you think about prepping it and freezing it/ then letting it thaw on the way? Or if it won’t have sogginess I could also put it in my Tupperware cake carrier in a cooler of ice. My other option is to wait and do this cake when I have people coming over and am staying home! It looks so delicious.

    • Jenny

      This is really not a good cake to make in advance or to travel with. It’s best served the same day and it needs to be kept refrigerated because of the whipped cream. I would trust your gut and save it for serving at home.

      • Mickey

        My tip is to assemble the cake on location if possible. I never hesitate to arrive a few minutes early for an event with hand mixer in tote. Makes for enjoyable pre-event conversation and creates a festive atmosphere. Everyone will be curious and will tout your praise as a clever baker and your dessert will be fresh, lovely and delicious!

  25. Erica Brown

    Love You Jenny. We miss you in NYC. You are still a household topic. Thanks

  26. Mel

    I made this the other day with some changes; I used oil instead of butter, pastry flour as opposed to all-purpose flour, and 1 cup of sugar instead of
    1 1/2 cups – it was amazing and gone by the next day – a keeper recipe.

  27. Serena

    This recipe is amazing, so happy I found it on Pinterest! I will make it forever, it’s so light fresh and sweet and the lightly sweetened whip cream just pulled it all together! I even used the recipe to make cupcakes! Thank you!

  28. Russ S

    Good day, thanks for this great strawberry cake recipe.
    I had a request, mother-in-law, to make a sheet cake for the grandaughters birthday.
    The only problem was; the sheet cake was 13″x19″! And one other minor problem; I never made a sheet cake before!
    So I tripled this recipe, minus a couple eggs.
    It poured easily into the pan and the cake baked up to 2-1/2″ high!
    2 pounds of strawberries and 1-1/2 quarts of whipped cream for the topping.
    Everyone was smiling and waving at me, telling each other how good the cake was.
    Great recipe, tasty spongy cake, great with strawberries and whipped cream.

  29. Leigh

    my 3 year old grandson wanted to make for his daddy. I bought 2 stow bought white cakes. I bought whipping cream for the icing. Is there anyway I can use the yogurt in the cake mix for moisture or would I be able to use in icing to make iy tarsier. I have no creativity when it comes to the kitchen and if anyone can guide me thru making this cake taste good with what I have. I’m disabled so I can’t get out to the store. Boy, I do envy you people that can go into your refrigerators and come up with such wonderful meals with nothing. I can’t do it. I have eggs, whipping cream, one cream cheese, strawberries, Greek vanilla yogurt, and strawberries. I bought 3 packes of strawberries and of course I have two cake mixes. I have never in life baked a cake from scratch. I don’t mind the cake being a mix but despise the frosting you can buy pre made. Too sweet even for me who is a sugar junkie. I also bought a jam in case I needed it in between the layers as well as strawberries. I want to make it and surprise my grandson with it to give his daddy. Thank you for any help you van give me. I need to get started so I can surprise that 3 year old with some kind of cake for his daddy

    • Jenny

      I would keep it simple and make the cakes per package instructions. Then follow my recipe with the berries & cream. Skip the jam, cream cheese & yogurt and stick with just the recipe. The less changes you make the better.

  30. Sheryl

    Omg!! I have made this cake already several times… its a definite keeper in my house… i absolutely love it… its cooling now as i type. I have also shared the recipe with family and they too love it!! I’m no true baker but this recipe was pretty simple.

  31. Gretchen

    First time baking a homemade cake and cakes didn’t rise.used ingredients as stated all within date..had trouble sifting and was using a hand mixer..could any of that have caused the problem?

    • Jenny

      I think everyone’s first time baking a cake never goes too well. And this cake is not as simple as my one-bowl chocolate cake. Having trouble sifting is confusing because all you do is run the dry ingredients through a sieve. What kind of trouble? That could have been the start of the problem. As for reasons why the cakes didn’t rise there can be many. Baking is an exact science. Any change, even the smallest, can cause problems. Here are some possibilities – please let me know:
      1) Did you use all-purpose flour?
      2) Did you use real buttermilk?
      3) Were all your ingredients at room temperature?
      4) Was the butter softened at room temperature or was it microwaved or melted?
      5) Did you use granulated sugar?
      6) Did you preheat your oven long enough? It should take at least 20 minutes. Do you know the oven was at 350?
      7) Were the pans 9-inch round?
      This cake has worked for just about everyone so please let me know some specifics and I will try to help.

      • Ann

        Maybe a couple other issues to consider: Is your baking powder and baking soda fresh? Old baking powder can really mess with one’s baking.

  32. Wionnys

    Come on , people. Respect the recipe as written. If you all want to make changes and experiment with the recipe, go for it. Leave Jenny alone. She gave us her recipe as is ; its up to you, to decide for yourself , any additions, substitutions, etc.

  33. Aline

    Hello Ms. Jenny,
    I’ve made this cake several times for co-workers birthday’s and it’s always a hit! Would like to make it for my daughter’s baby shower. But need the measurements for a 11×15 sheet cake.
    Thank you.

  34. LeBear

    Hi Jenny,
    I’m a little confused on steps #2 & #3. So, do I cut out circles of wax paper onto the bottoms of each bake pan? Also, do I add the dry ingredients to same wax paper that is on the pans the add the other ingredients? Why is it necessary for the dry ingredients to be set aside on wax paper? Please clarify. Thank you 🙂

    • Jenny

      The dry ingredients are put on WAX paper only to save cleanup. The dry ingredients can also go into a bowl. The pan should be lined with PARCHMENT paper to make it easy to remove. Wax paper is not intended for baking or use in the oven while parchment paper can withstand very high heat. (see my one-bowl chocolate cake video to see how I line the pan with parchment paper –

  35. Queen Felecia

    I made this cake last week after seeing it posted on Facebook. I later found it online and made it to surprise my husband who is a strawberry shortcake fan. It was easy to make and he loved it! I will surly make it again. I did make the extra cream that was suggested and it worked out really well that way. Blessing and Enjoy!

  36. Marcia Shepherd

    Couldn’t I use a 9 x 13 cake pan and just later it that way?

    • Jenny

      Please see Darlene’s comment below. It looks like you can use a 9 by 13 pan.

  37. Joyce

    Can u use peachs or another fresh fruit instead of strawberry

    • Jenny

      I have only made it with strawberries because they are soft and create a lot of juice.

  38. Nadia

    I just made your cake recipe into cupcakes and they turned out fantastic! The recipe produced exactly 24 regular size cupcakes which rose beautifully when baked for 20 minutes. The cake is very moist and fluffy- in fact, my 10-year-old daughter said that it is so fluffy, she could sleep on it! 🙂 LOL
    Great recipe! Will be making it again, for sure! Thank you!

  39. Zorica

    hi could i bake this cake i one 9″ tin and the cut it in half or in 3 peaces or does it need to be done in secreted tins. we have no low fat buttermilk so I’m going to try to do half full buttermilk and half low fat milk. hope it comes out OK. thanks Zorica

    • Zorica

      3 different separated tins sorry my commuter auto correct but not doing a good job.

      • Jenny

        To bake in one 9-inch tin you would have to cut the recipe in half but if you try to cut it to stack and frost you may have trouble keeping the pieces together. (I just tried it last night with a white cake (a 9-inch round cut in half, put filling in the middle and the top piece kept slipping off).

        To bake in 3 separate tins, are they cake pans with straight sides and what size are they?

  40. Jeannette

    Thank you so much for this wonderful recipe!! The cake was so moist and a perfect match for the strawberries and whipped cream!! It was a crowd pleaser!!

  41. Mana

    Hi jenny, I have not found low fat buttermilk, only fat free o whole milk which one can I use? o what I need to do? Thanks.

    • Jenny

      Please see the “substitutions” posting in my blog for buttermilk substitutes.

      • Mana

        So can I use whole buttermilk in this recipe?

        • Mana

          Hi Jenny, I read in the substitutions how made buttermilk if you don’t have but I do, is just is not LOW fat , you said use real buttermilk better so I’m confused because this recipe said LOW fat buttermilk if I want to make it…. you don’t specify the kind the milk to use with the yogurt, whole? 1%? or 2% milk to make LOW fat buttermilk? for this specific recipe.

          Sorry but the recipe said Low fat buttermilk.

          • Jenny

            I appreciate that you are being exact. Whenever I find info on making your own buttermilk they never say what kind of milk so I didn’t assume, but I am guessing that it’s usually whole milk. However, to make it I would try using 1% or 2% milk to keep the cake lower in fat. It’s hard to answer some questions when it involves changing one of my recipes because I only use real low fat buttermilk in my baking. Baking is such an exact science, sometimes even the smallest change can cause a recipe to fail. So I believe you have three choices: One is to use full fat buttermilk (not what I would use), two is to make your own buttermilk with 1% or 2% milk, and three is to use the milk/yogurt combo using 1% or 2% milk with 2% low fat yogurt. I am not a professionally trained chef, just a home cook, so I can’t guarantee my recipe when changes are made. I’m sorry I can’t be more helpful. By the way, sometimes it takes looking in several different grocery stores to find low fat buttermilk so I’m hoping you may find some at some point since it’s really great for baking. Please let me know how it turns out.

          • Mana

            Thank you so much for all your effort to answer my concerns…I will let you know….. still two more stores to look for low fat buttermilk.


        • Judy

          All buttermilk is low-fat

          • Jenny

            It’s true that most buttermilk sold in stores today is low fat but some diaries still make regular cultured buttermilk, which is higher in fat, but they are not as easily available.

  42. Susan Q

    Can whole eggs be used rather than egg whites ?

    • Jenny

      I have never used whole eggs but I think it would make the batter too thin and higher in fat so it might not turn out. You could try a different recipe for yellow cake and then use my strawberry/whipped cream finish.

    • christine

      I have just done this recipe for the first time and turned out great… I replaced 4 egg whites with 2 whole eggs as I only had 2 eggs left and worked out great an I would and do it again…very nice cake thanks jenny

  43. Brenda

    This was fantastic! I served this for Mother’s Day today and it was a hit. I used the whole pint of heavy whipping cream but didn’t bother frosting the sides. I just added generous portions to the middle and the top. It looked like one big shortcake, and tasted that way too! I will make this again for sure!

  44. kathy clinton

    Omg! Today was my birthday. I have been looking for a strawberry shortcake around here, and couldn’t find any place that makes a nice one with cake…like my mom used to make for me every birthday. I cut the recipe in half and divided the batter into 2 pans. Then i cut them in half and made a four layer, half cake. Thank you so much. This was fantastic. Brought back memories of many great birthday cakes!

  45. Geraldine

    Dear jenny I live in Ireland an dont have low fat butter milk would the full one be ok to use thanks

    • Jenny

      I’m really not sure since I don’t ever see full fat buttermilk in my stores but I understand it can be very thick, almost like yogurt and then the batter would be too thick. I’m also not sure if the extra fat would make the cake too heavy. I wish I could tell you for sure but I simply don’t know. If you’re going to try it, and if it’s a really thick buttermilk, you might try thinning it a little with some reduced fat milk. Another thought it so use a different white cake recipe and then follow with my strawberry & whipped cream part.

      • Geraldine

        Thanks Jenny I’ll see what I can do. off work at weekend so I’ll try that thanks

    • Misty

      Geraldine. You can make your own low fat buttermilk with white vinegar and low fat milk. Place 4 1/2 teaspoons of white vinegar in a one cup measuring cup then add enough milk to finish making the one cup. Let sit for 5 mins and all set

      • Geraldine

        Thanks Misty I’ll give that a go when am making it at the weekend I will let u know how I get on thanks again for your help.

  46. Darlene

    This is the second time.e in two weeks I’ve made this cake. It was a delicious addition at Easter and now I’ve made it for some wonderful teachers at work. I went to use my round cake pans and found they were two different sizes…..not good. I’ve made it both times in a 9×13 instead out of necessity and with a slightly longer baking time. Still wonderful and delicious. Lacks the “special occasion” presentation of a layer cake but who cares when it’s this easy and the flavors are so fresh and light? Will definitely be making this again! And again!

  47. Tina

    I am making this as I am typing to you Jenny. I am trying to whip the cream and you said till firm mind is still liquidy and away when does it become fluffy? I’m leaving in 20 minutes and I’m hoping this whip cream looks like yours in the picture but it’s not. How long do I mix it for with my handmixer?

    • Jenny

      I’m wondering if you are using a different cream. Only “whipping cream” will whip up & be thick. If it’s any other kind of cream, like half-and-half, it will never whip up and be thick. It takes me about 5 minutes to whip the cream. Let me know if I can help further.

  48. Chuck

    Hi Jenny, I just used ur recipe to make my wife Kimberly, her birthday cake,
    because she loves strawberry cake as much as I do. I have not given it to her yet, because my son works grave & he is a sleep. We will celebrate her birThday around 5:00 pm tonight when he wakes up. I will let u know how it turns out. This is my first time as a man trying to make something from saratch. I hope it turns out ok.

    Thank u

    • Jenny

      She’s a lucky wife. I hope it turns out. Happy Birthday, Kimberly!

  49. ybeeler

    Hi Jenny, can I bake the cake the day before,or will it be soggy.

  50. Sonali

    Awesome cake, its creamy and looks delicious. I will try it next. I always use to Order cakes online from Monginis online cake shop. Thanks for the recipe.

  51. Patti B

    made this cake twice. First time with strawberries, second time I mixed strawberries, raspberries, blackberries and blueberries. FANTASTIC both times. Now a family favorite. Might try peaches next time.

  52. judy

    jenny this is wonderful the best we have tasted I have told so many about your site keep up the wonderful work I am diabetic and it helps so much
    thank you judy

  53. judy

    hi jenny
    so good to see all your recipes I did not know about this until someone told me jenny I made the strawberry cake but it did not rise I bake all the time and I usually have no problems is the cake suppose to be flat
    thank you judy use to love your show I am from newfoundland canada

    • Jenny

      The cake is not supposed to be flat so I don’t know why it didn’t rise. It could be from not using real buttermilk or maybe expired baking powder or soda. It’s hard to say. If you bake all the time you could try using your own recipe for white cake and then use my method for the strawberries and whipped cream.

  54. priyanka madavi

    hi dear i m new to baking. i hv made cake bt never used buttermilk in any of them. so will it b safe or any substitute of it will work

    • Jenny

      It’s not easy to substitute for buttermilk. Milk will not give the same result. Buttermilk has an acid nature so you could try something like yogurt, which you can thin with a little milk. In my opinion, there is no good substitute for buttermilk in baking. Some people say you can create buttermilk by adding 1 tablespoon of vinegar to 1 cup of milk and let it stand for a few minutes but I have not found that to work. If you can’t get buttermilk, you could bake a different cake recipe and use my method for the strawberries and whipped cream. I hope this answer is helpful. Please let me know.

      • priyanka madavi

        Hello dear pls let me know the recipe of buttermilk coz the recipe which i know will not work. I leave in India and buttermilk is called chaas and also dnt knw d recipe of whipping cream .In India we getAmul Fresh cream which is low fat content and so difficult from this. Pls let me knw ur recipe .thanks

        • Jenny

          I wish I could help you but I don’t think you can make whipped cream out of low fat milk. Maybe if you do a little research you can find an expert in your own country who has a solution. Our buttermilk here has no flavor and I think your chaas is flavored and may not work for a delicate cake. I’m very sorry I am not able to be more help.

        • Radha

          You cannot use the Indian buttermilk. The buttermilk that this recipe is talking about is very different. Making this buttermilk at home is easy. I add 1 tablespoon of white vinegar to 1 cup low fat milk and keep it aside for 5 to 10 minutes. It curdles and becomes thick. You can do research online for how to make buttermilk and the proportions. The proportions that I found online doesn’t work for me so I use 1 tbsp for a cup of milk.

          • Jenny

            Thank you for sharing this information.

  55. D

    I made this today for my dad’s birthday. The whole family loved it. This was the first cake I’ve ever made that wasn’t from a box. I will make this again. Thank you for the recipe.
    Do you have any tips on adapting this recipe for cupcakes (bake times)?

    • Jenny

      I’m sorry I wouldn’t know how to make this into cupcakes.

  56. Poorani Selvaraj

    I am making this right now for my husband for valentines day..and it looks amazing..but i just have a few questions..after arranging everything..can i just refrigerate it if i want it only for the evening…?!?!..please let me know quickly…
    But otherwise..the cake looks great…i think its going be amazing..!!!..


    • Jenny

      Yes. It should always be refrigerated because of the cream. If you have a dome to put over it that would be good but it should be covered. If you don’t have a dome or cake cover, you could try loosely covering with plastic wrap (not foil). I hope he likes it.

  57. Chris P.

    WOW! This cake is amazing!! Kids loved it, mom-in-law loved it — especially me, it’s my new go-to special occasion cake! Thank you Jenny. You rock!!

  58. Erica

    I have a few questions!
    Do you just put parchment paper on the bottom of pan and not around edges?
    Also, could I use icing instead of the whipping cream or would it just taste off?

    • Jenny

      The parchment only goes on the bottom because you can always run a knife around the sides if the cake sticks. I don’t know about using icing on these soft, macerated berries but my guess is that it would be too heavy, and also probably too sweet.

  59. wanda tipton

    what about mixed berries and should i adjust the amount of sugar i use?

    • Jenny

      I have only made this cake with strawberries, which are the juiciest and you need that juice to soak into the cake. I can’t say how it would turn out with other berries, maybe some raspberries, but I don’t think blueberries would work because they are firm.

  60. Boup

    Hi Jenny? Do you think this would work with blueberries?

    • Jenny

      I don’t think so because blueberries will not generate the kind of juice you get from strawberries and they won’t get as soft as strawberries when exposed to sugar.

  61. Rachelle

    I had been searching for a strawberry cake/strawberry shortcake recipe that was similar to a strawberry cake that we had at Christmas gathering and I think this one nailed it on the head. It was delicious & perfect. A little time consuming with mixing everything in separate bowls…. But DELICIOUS!

  62. savannah

    ok so i went to store bought everything needed got home spent an hour making this recipe and was so disappointed. would have been cheaper to buy betty crocker cake. worst cake ever!

    • Jenny

      What exactly was wrong with it? Did you use real whipping cream and the whole two pounds of strawberries? Did you use real buttermilk? Did you make any substitutions? Maybe one of my instructions was not clear so if you can elaborate, I would like to try to figure out what went wrong.

    • Boup

      Savannah, I am curious for your reply to Jenny’s questions. I am thinking of making this cake for a birthday party and would love to know what went wrong with your cake so I don’t make the same mistakes. Did you follow the recipe exactly? Thank you!

      • Mary

        About to make for my husband’s birthday party tomorrow. Boup, will leave comment’s tomorrow from 2-40+ year olds.
        Can’t wait! This looks like what I’m looking for-an old fashioned white cake with strawberries and whipped cream frosting.

      • Jenny

        Just fyi, when a baking recipe fails it’s almost always because the recipe was not followed exactly. If you don’t make any changes or substitutions, even the smallest change, or use a different size pan, or if you don’t use real buttermilk, you will probably not get the best result. Baking is an exact science so if you follow the recipe exactly, I think you will love this cake.

  63. Linda

    Hello, delish looking cake. Just a hint for those who need the frosting to hold up a couple days or even a week, I used to make pies for a restaurant and found one tbl of vanilla or white choc instant pudding and two tbl conf sugar per cup added before starting to whip makes a delicious stable frosting.the coconut cream pie looked as good on day 7 as the first day.

  64. L.R

    Hi Jenny,

    I tried this cake recipe twice and my whole family just love it love it love it! But since then we switched to gluten free diet, do you have any advise on how to substitute? Thanks!

    • Jenny

      I’m sorry I have no experience with gluten-free baking.

    • Mal

      If you want super simple gluten free option, you can buy a gluten free white cake mix & then follow the instructions above for the strawberries & whip cream – I did it & it was aaamazing 🙂

  65. Cancer167777

    Hi, as i can’t stand butter (don’t even touch it), can i replace it with something else pls?

    • Jenny

      With this recipe, I don’t know of a replacement. You could do the same thing with an angel food cake, or you could look for a different cake recipe without butter and use my strawberry method and whipped cream.

  66. Monisha


    I am a beginner and i would like to know whether can i substitute milk instead of buttermilk. Or can i know the ratio of curd+water to make the butter milk. Thank you.

    • Jenny

      Unfortunately milk is not an effective substitute for buttermilk in baking. Buttermilk’s acidic nature reacts with baking soda to produce light and fluffy cakes and other baked goods. The closest thing you could try is using a combination of yogurt and milk, something like 1 cup of plain yogurt mixed with 1/3 cup of milk. I can’t guarantee that it will work but it’s what I would try. As for making buttermilk at home, I have no experience with that so you may have to find a recipe on the internet. I hope that helps.

    • Christie

      Hi Monisha,

      A buttermilk substitute can be made with lemon juice/white vinegar and milk. It won’t be as thick as regular buttermilk, but it’ll work the same way and react with your baking soda. I usually add about a tablespoon of lemon juice to a cup of milk. Just let it sit for a few minutes and then you can use it all.

  67. khabirah

    Hi Jenny. would it make a difference if the cakes were made with pastry flour and egg yolks?

    • Jenny

      By “pastry flour” if you mean whole wheat pastry flour I do NOT think it would work. If you mean cake flour, which is a very fine white flour,that would work but you would have to increase the total flour by 1/4 cup. Using egg yolks only and no whites would not work – you need the egg whites.

  68. khabirah

    I made this cake two days ago and it is still good today!

  69. Heather

    Could you use a homemade cream cheese frosting instead of the whipped cream to frost the cake?

    • Jenny

      I don’t think so. Whipped cream is light as a feather and even then, when you frost the layers, which are topped with strawberries, it tends to push the strawberries around so you have to frost it gently to keep the strawberries in place. Cream cheese frosting is so much thicker and heavier that when you try to cover the berries they would probably slide off the cake.

  70. YOUNG

    Planning to make it for a baby shower for display. Will the frosting be good for 2 hours without melting?

    • Jenny

      I think 2 hours would be okay as long as it’s not in the sun or in a very warm area. But I think 2 hours is the limit.

      • Debbie

        this recipe looks wonderful. I’ll try it when the local strawberries come in soon. Have you ever tried using unflavored gelatin to stabilize whipped cream? It works well without changing the flavor of the cream. 1tsp. Gelatin softened in 4 tsp cold water, then heat til it dissolves. Add to 1 cup cream with 1/4 cup powdered sugar after it has been beaten to stiff peaks. Thank you for this recipe. I love anything with strawberries!

  71. Meghann

    would this strawberry cake recipe work as a sheet cake a 12×17 sheet?

    • Jenny

      I don’t think so. I believe it’s best to have the same amount of volume if you switch pans for baking. A 9-inch round pan has 63 square inches so two of them would total 126 square inches. A 12 x 17-inch pan has 204 square inches so it would be too big. You might be able to do it with a 13 x 9 pan, which has 117 square inches.

  72. Unyime

    Dear Jenny,
    I’m new in this. Just started baking and I’m confused about “butter, softened”. Is it just butter or a certain type. I’m in Nigeria. It’s hard to find fresh strawberries. What can I replace it with

    • Jenny

      Softened butter just means any butter that is left at room temperature for an hour or two so it is soft enough to add to your mixture. Refrigerated butter is too hard to mix into other ingredients. If you can’t get strawberries, you might be able to use sliced ripe peaches or nectarines.

    • Karen E A Sharp

      you should be able to substitute any berry that is available (that you like)
      I am ding this for this weekend with strawberries and blueberries mixed together

  73. Jenny

    The recipe calls for 2 lbs of strawberries, is that correct? Or is it 2 cups? 2 lbs seems like a lot.

    • Jenny

      Two pounds is correct.

    • Debrasue

      Jenny 2 los is not alot. Strawberries are big in size and pretty big in size!

  74. Sarah Smith

    I made this about a month ago for my family and they loved it! My husband was very bad about sharing it :-). However I found that there was not enough whipped topping to cover the cake. Lots of bare spots,so this time I am doubling the amount. I have the cakes in the oven now and it smells heavenly! Will try to post a picture when it is all done!

  75. Nana B

    I made the cake too. Delicious. If your in a hurry then get the Duncan Hines white cake. Works just as we’ll.

  76. Melissa Blunt

    When referring to whipping cream is that the heavy cream like in the store by the milk or like cool whip n the container? Plz send me an email for reply! Thank you! I can’t wait to make rhis!

    • Jenny

      I use “heavy whipping cream,” the one you find in the dairy aisle in the store by the milk. I don’t consider Cool Whip a food and would never use it for any purpose. You might feel the same after looking at the ingredients. There’s nothing like real food!

      • karyn alt

        I love your comment about cool whip!! Real whipped cream is so very easy to make that i do not understand why anyone uses cool whip. Can’t wait to try this cake too!! Fancy Strawberry Shortcake, which is a favorite of my family!

        • Gina Garner

          I agree with you one hundred percent!!! Whipping real cream is so easy, although it is pricey for some. The result and taste make that all worth it, though. It stands up better when whipped well, doesn’t melt and go to pieces like Cool Whip and TASTES GREAT!!!! I think we should not let this secret out, however…..just saying

          • Mary Fisher

            I always use whipping cream with 1 teaspoon clear vanilla, 3 Tbls. Powdered sugar, & 2 tsps. Instant vanilla pudding to stabilize it so it doesn’t break down & stays firm for several days. That is per cup of whipping cream.

  77. Ashley

    I will be baking this cake for my sisters birthday party. When would you reccomend I bake it for it to still be nice and fresh for the party on Monday?

    • Jenny

      You could bake the cakes the day before but I would do the strawberries & whipped cream on the day of the party. It won’t look as good if you finish it the night before. I posted photos of my cake after it was refrigerated overnight in my blog. You can use the link at the bottom of the recipe to see them. If you make the cakes the day before, make sure they are completely cool before wrapping in plastic and store them on the counter and not in the fridge. I found more info on cakes here:

  78. Christal

    Should the cake left overs be refrigerated?

    • Jenny

      Yes, definitely the cake should be refrigerated because the frosting is made with cream.

  79. Lorena

    Thanks to your strawberry cake,my husband and I decide to make one today!
    And we did!!
    In my page I have the picture!
    It is delicious!!
    Thank You!! Wish I can post a picture here
    Pd. I’m new on this

    • Jenny

      I would love to share your photo. Please go to my blog to the “Your Photos / My Recipes” category and there is a link there to send a photo. I’m glad you like the cake.

  80. Raymond Kolasa

    Thanks for sharing your recipe. Strawberry cake is my most favorite .Your recipe is easy to follow. I will probably use frozen strawberries however.

  81. rosie

    Can’t wait to make this cake. Sounds so easy and delicious!

  82. leslie

    Will this cake be fine if you make it a day ahead or should it be made the day of eating? I’m planning on making this for our Easter Dinner. 🙂

    • Jenny

      I would say day of. I will taste just as good the next day but it may not look as fresh. Happy Easter.

      • Moriah

        I was wondering the same thing! We’re going to have this for Easter tomorrow. I’m thinking of making the cakes tonight, wrapping them in plastic wrap & assembling the cake tomorrow. Thoughts?

      • Patricia

        Best cake ever. Only two of us and wish I knew IF adding some plain clear mixed hello to the whipped icing would have held it better for overnight.

        Wish you could experiment with that idea….the taste is superior anyway.

        Thank you for your generosity in sharing with your lucky followers

        Patricia in Virginia

      • Jeanette Brenner

        I had a two layer cake at a funeral that seems so much like this. It was made in a disposable pan. I think it had been frozen to have on hand. It was so good! I never could get the recipe…I’m excited to try this!

  83. Johanna

    This is a fantastic cake! I made it for a dinner party last weekend and everyone loved it, including the kids!

  84. Niki Davis

    This is an incredible cake! Wanted to let you know I included your post in my Friday Food Finds at

  85. Salwa Sabrina

    I love strawberry cake tomorrow I want visit my friend house I will make this cake

  86. Kat

    Made this for my daughter’s birthday party today. Almost nothing was left of it, but I’m about to lock myself in the bedroom with it so I can have it all to myself!

  87. Sue

    I made this cake on Saturday for Mother’s Day. It was requested by my family. Every year I make dinner and desert so my mom and sister don’t have to. I made homemade baked ziti, salad, Italian bread and your awesome cake! Everyone loved it. My mom called me this morning at work to thank me for everything and she said she had some for breakfast!! Best cake ever!

  88. Patricia

    I have made this recipe before and it is everything you say – my family loves loves it! They ask for it on birthdays. Please do more cakes like this.

  89. Lisa V.

    I made your cake the other night for a family gathering. THEY LOVED IT!!! And said to me…this one I have to make again.

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