Buttery Strawberry Shortbread Cake Recipe

Strawberry Shortbread Cake is an elegant, extra-delicious take on the classic strawberry shortcake. This version uses a moist, dense shortbread-style cake as the base, then piles on macerated fresh strawberries and cloudlike whipped cream. The result is a simple yet impressive dessert perfect for spring and summer gatherings, holidays, or any time you want a light, fruity finish to a meal.

The secret to this cake

The key is the shortbread-style cake. This easy recipe has been passed through the family and gives a tender, buttery crumb that’s sturdier and moister than a traditional biscuit-y shortbread. We call it “Barney’s Shortbread” in our family, and its simple ingredients—butter, sugar, eggs and flour—combine into a cake that supports generous layers of fruit and cream without becoming soggy.

What is shortbread?

Shortbread originated in the U.K. and traditionally is a crumbly cookie made from a ratio of sugar, butter and flour. The name “shortbread” comes from the “short” texture produced by high fat content: fat coats flour proteins and prevents long gluten strands from forming, which keeps the crumb tender and delicate. In this cake version, the same principle creates a tender, slightly dense crumb that slices like a cake while still carrying the rich, buttery taste of shortbread.

Cookie or cake?

The batter tastes like a sugar cookie but bakes into a sliceable cake. We prefer the moist texture here because it pairs beautifully with juicy strawberries and soft whipped cream. Baking in a round pan gives a classic presentation that looks lovely on a cake stand, but you can bake it in any shape you like.

Presentation and variations

Once you spread soft peaks of whipped cream across the cake and crown it with macerated strawberries, the dessert becomes visually striking. A few mint leaves add a bright color contrast and a fresh note, but they are optional. For a festive twist, add a handful of blueberries for a red-white-and-blue look, or swap some of the strawberries for ripe raspberries for extra tartness.

This cake is easy to assemble and makes a lovely centerpiece for brunches, afternoon tea, picnics or summer dinners. The flavors are simple and rely on quality ingredients: fresh strawberries, real cream and good butter will make a noticeable difference.

Enjoy!

Dianna

Strawberry Shortbread Cake

Moist, dense shortbread-style cake piled high with macerated fresh strawberries and whipped cream.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12

Calories: 281 kcal per serving

Author: Dianna — In Fine Taste

Ingredients

For the Shortbread Cake

½ cup butter (1 stick), room temperature
1 cup sugar
1 teaspoon vanilla
2 eggs, room temperature
1 cup cake flour (or all-purpose flour)

For the Strawberries

2 pounds fresh strawberries (about 4 cups), hulled and sliced
¼ cup granulated sugar

For the Whipped Cream

1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla
Mint leaves for garnish (optional)

Instructions

For the Cake

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round metal cake pan and line the bottom with parchment paper.
In a medium mixing bowl, cream together the butter and sugar until light. Add the vanilla and blend. Add the eggs and gently beat to combine.
Sift the flour into the bowl and fold in just until the flour disappears. Do not overmix to avoid a tough cake.
Pour the batter into the prepared pan and bake about 25–30 minutes, until the cake is golden brown and a toothpick inserted near the center comes out clean. Remove from the oven and let cool for about 15 minutes, then carefully invert the cake onto a cooling rack to cool completely.

For the Strawberries and Whipped Cream

Rinse the strawberries, hull them, and slice vertically. Toss the slices with the granulated sugar and set aside to macerate for at least 10–15 minutes. This draws out juices and sweetens the berries.
Whip the heavy cream with an electric mixer until it begins to thicken. Add the powdered sugar and vanilla and continue beating until stiff peaks form. Chill until ready to assemble.

To Assemble

Place the cooled shortbread cake face down on a serving plate. Spoon large dollops of whipped cream over the top and spread toward the edges.
Gently spoon the macerated strawberries and their juices over the whipped cream. Garnish with small mint leaves if desired. Refrigerate up to 2 hours before serving for best texture.

Nutrition (per serving)

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