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shortbread cake piled with fresh strawberries and whipped cream

Strawberry Shortbread Cake

Moist dense shortbread cake piled high with fresh strawberries and whipped cream.
4.34 from 27 votes
Course: Cake, Cupcakes, & Frostings
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 281kcal


For Shortbread Cake

  • ½ cup butter (1 stick) 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
  • ¼ cup granulated sugar

For Whipped Cream

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


For Cake

  • Pre-heat oven to 350 degrees. Lightly grease an 8-inch round metal cake pan and cover bottom with parchment paper.
  • In a medium-size 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.)
  • Pour cake batter into prepared pan. Bake for about 25 minutes until golden brown in color. Remove from oven and wait about 15 minutes, then carefully invert cake onto cooling rack.

For Strawberries and Whipped Cream

  • Rinse strawberries and remove stems, then slice strawberries vertically. Sprinkle strawberries with sugar and set aside.
  • Whip cream with electric mixer until it begins to thicken Add sugar and vanilla and continue beating until stiff peaks form.Refrigerate until 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.


Serving: 1g | Calories: 281kcal | Carbohydrates: 33g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 79mg | Sugar: 24g
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