This Strawberry shortcake has two layers of the fluffiest vanilla cake you will ever taste, this cake is filled with whipped strawberry cream, that just melt in your mouth and taste delicious and it is filled with sliced strawberries, it is absolutely heavenly and the perfect summer cake.


  • 225 gram cake flour or all-purpose flour, sifted
  • 2 teaspoons baking powder, sifted
  • ½ teaspoon salt
  • 350-gram heavy cream, 40 %, cold
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 225 grams’ superfine sugar






  • Preheat the oven to 170°C
  • Prepare 2 x 8 -inch round pans (( 20 cm) coated with baking spray and lined with parchment paper 
  • Sift the cake flour, baking powder, and salt in a medium bowl, twice this will make it easier to incorporate, set aside.
  • Pour cold heavy cream into a large bowl, with a whisk, whip the cream, until stiff peaks form.
  • Add all 3 egg at once, and with a whisk lightly combine, it should take about 30 seconds, do not over whisk!
  • Gradually whisk in the sugar, a little at a time, about 30 seconds all together and not more.
  • Sift in 1/3 of the flour mixture to the cream mixture with a spatula and fold in the flour until most of it disappears.
  • Add the rest of the flour mixture in 2 editions and continue folding and mixing until all traces of flour have disappeared, take your time when you do this.
  • Add in vanilla bean paste, using a spatula to combine
  • Scoop the batter into the prepared pans, about 4 large scoops to each pan if you are using an large ice-cream scoop.
  • Run a small spatula through the batter to prevent large air bubbles.
  • Smooth the surface evenly with a small metal spatula.
  • Bake for 20- 25 minutes, or until a wooden toothpick inserted comes out completely clean and the cake springs back when pressed lightly in the center.
  • Cool and unmold the cakes.
  • Slice the strawberries and set aside.
  • Place half of the fluffy strawberry frosting on the first layer, and top it with strawberries, add more strawberries cream, and add the top layer.
  • Top with the remaining strawberries cream and cover the entire cake.
  • Top with one single strawberry on top.
  • Slice, serve and enjoy.






  1. Janni Harjono Reply

    Dear Manuela

    I am Janni from Indonesia.

    I love all your recipe,love the way you sharing about baking the cake.
    Everything so clear & i understand how to baking your cake.

    I also have you baking book.
    Thank u Manuela,hope to meet you one day. More success to you dear,keep on sharing about baking. God Bless You

    • Dear Janni

      Thank you so much for your sweet messages!
      I am so happy that you can enjoy my recipes and videos and that they inspire you!
      So, happy you got my baking book, I hope the book inspires you!
      God, bless you too;

      Love M

  2. This looks divine! ❤️ Would this recipe be suitable for cupcakes please?

  3. Do u ever have conversions of what grams would be in cups and the oven temp? Your recipes look so good!!

  4. Hi Manuela,
    cane I bake the shortcake one day in advance. if yes, to I have to store the cake in the fridge?
    thank you.

  5. Hi Manuella, thank you for posting this recipe, I can’t wait to try it. Just wanted to know would this cake hold upto fondant. Thanks you so much ????

  6. Hi Manuela,
    First of all: I Love everything you do! Your recipes are stunning and Always beyond delicious!
    I’d like to ask wether this cake ist als soft, moist and fluffy as it looks, or if it’s rather dense in consistency.
    Lots of Love,


  7. Katherine Truby Reply

    Hi Manuela !

    Thank you so much for sharing all your recipes ! I’ve been making your chocolate ganache for like a year now And it’s my favorite and all you’re recipes are just perfect and accurate. You’re my favorite baker and you’re a such an inspiration! I’m so happy I found you’re blog and I can’t wait to buy you’re book and keep making all you’re delicious recipes! Love all you do and God bless you forever ????????

  8. marie-louise Reply

    Hej! Vilken ljuvligt god tårta!!! Jag gjorde den nu till midsommar och jag blev glatt överraskad ! Det brukar alltid bli lite rester kvar på faten när man äter tårta, just för att det blir så sött, men ingen av mina fem barn lämna en smula!! Tack för receptet, det blir fler gånger!!

  9. Manuela love all ur recipes am lookin forward to try this vanilla cake it looks moist not like others I just wanted to ask do I butter the pans and flour them cuz I think without flour it will stick and that will be dissapointing

  10. Hello manuela the cake looks very moist I really want to try it but I wanted to ask should I butter and flour the pans am afraid of the the battar sticking

  11. HI Manuela I only have 35% cream available. Would that work.find in this recipe. Thanks

  12. Hello, thanks for this lovely recipe. I am a first time baker here. Can i use two 9in pans instead? How much of a difference in bake time would it make? Thanks again for this recipe, i can’t wait to try this out!

  13. Hi, Manuela! I love everything about your blog!:)

    The cake really looks so soft and fluffy! How do you think it will hold up if I use it on a 3-tiered cake? I’m thinking of using it for a wedding cake. Thank you!

    • thank you so much, Trish, I think it would hold up well, but I do not recommend this cake for a wedding, I would recommend using a Norwegian sponge cake,
      Best of luck, i will check out your blog too, xo

  14. Youtube bought me here…
    I’m gonna try to make this cake for my niece bday. Hope its work well. *Pray
    Thanks for the recipe

    Love from Jakarta,

  15. Hi Manuela,

    When you say cake flour, do you mean for me to basically have one cup of plain flour, take away 2 tablespoons from it and replace it with 2 tablespoons of corn flour and then sift it to make sure its well incorporated? Thank you

    • Roz Salihiano Reply

      Hi Manuela,

      Can you help regarding the ‘cake flour’ question, please? I wanted to make this for my gf’s birthday at the end of this week 🙂

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.