Strawberry Shortbread Cake

Strawberry Shortbread Cake on pedestal

Strawberry Shortbread Cake is our even more elegant, even more delicious, take on strawberry shortcake! It’s a moist dense cake piled high with fresh strawberries and whipped cream. What could be better? 

Strawberry Shortbread Cake with forks

The secret is the shortbread cake. This recipe has past through our family from cousin to cousin. We call it “Barney’s Shortbread,” but the recipe is rumored to come from Barney’s mother-in-law. We thank her for this special recipe! It is easy-as-can-be, but it is sooooo good!

moist dense shortbread cake in a round pan

The cake tastes like your favorite sugar cookie, but it cuts like a cake. We love having the moist texture instead of a dry biscuit under our strawberries and cream. You can make it any shape you like, but we like baking it in a round pan for the pretty circle we can set atop a pedestal cake platter. 

shortbread cake piled with fresh strawberries and whipped cream

Whichever shape you chose, once you get the soft peaks of whipping cream and those marvelous strawberries atop the cake, it will be beautiful! You can garnish with mint leaves if you like. We think the extra color contrast brightens up this dessert.

Strawberry shortbread cake with fresh strawberries and whipped cream




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Yield: 12 servings

Strawberry Shortbread Cake

Strawberry Shortbread Cake

Moist Dense Shortbread cake piled high with fresh strawberries and whipped cream.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


For Short Bread Cake

  • 1/2 cup butter (1 cube); room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs, room temperature
  • 1 cup cake flour (can use all-purpose flour)

For Strawberries

  • 2 pounds (about 4 cups) fresh strawberries
  • 1/4 cup granulated sugar

For Whipped Cream

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • Mint leaves for garnish (optional)


For Cake

Pre-heat oven to 350 degrees.

In a medium mixing bowl, cream together butter and sugar.

Add vanilla and blend in.

Add eggs and gently whip to incorporate.

Sift flour and blend just until flour disappears. (Don't over mix or cake will be tough.)

Lightly grease an 8x8 round metal cake pan and cover bottom with parchment paper.

Pour cake batter into prepared pan.

Bake at 25 minutes at 350 degrees.

Check to see if cake lightly springs back. Remove from oven.

Wait about 15 minutes, then carefully invert cake onto cooling rack.

For Strawberries

Rinse strawberries and remove stems.

Slice strawberries vertically.

Mix strawberries with sugar; set aside.

For Whipped Cream

Whip cream with electric mixer until it begins to thicken.

Add sugar and vanilla and continue beating until stiff peaks form.

Refrigerate util ready to assemble.

To assemble cake

On a cake plate, place shortbread cake face down.

Spoon large dollops of whipped cream over cake and spread close to edges.

Gently spoon strawberry mixture over whipped cream.

Garnish with small mint leaves if desired.

You can refrigerate this cake up to 2 hours before serving.

To serve, cut in pie-shaped wedges.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 281 Total Fat: 16g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 74mg Sodium: 79mg Carbohydrates: 33g Fiber: 0g Sugar: 24g Protein: 3g

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You may also like these other fresh strawberry recipes:

A bowl of green salad featuring strawberries, spinach, bacon, toasted almonds and red onion.

strawberry lemon trifle layered in a footed glass bowl

Strawberry balsamic pizza



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