This simple strawberry shortcake cake is the best way to use up summer’s sweet and juicy strawberries! Vegan friendly and includes a gluten-free alternative!
You might be able to tell by my recipe page that I have a thing for cake! Whether it’s a layer cake, sheet cake, cupcakes, or pancakes, I’m not too picky…I love them all, especially if they’re topped with loads of sweet berries—I mean, can you think of anything better?
This simple layer cake is the perfect way to enjoy those plump and juicy strawberries in the market right now. Moist vanilla cake topped with fresh (coconut) whipped cream and loads of berries is the most delicious ending to a long summer’s day.
It’s also the cake I request for my birthday every year! Growing up, my mom used to make me a similar one, but using boxed cake mix instead. She made it for me each year until we moved halfway across the country and I no longer get to see her on my birthday. Inspired by the memory of my mom’s version, which I still remember as being the best cake ever, I recreated this from-scratch recipe when we moved away. My husband and kids now make it for me each year to keep up the tradition.
Still, every time I have this cake, I visualize mom in the kitchen slicing pounds of strawberries and beating homemade whipped cream with the hand mixer to layer with those soft, buttery cakes she’d made earlier in the day. I smile to myself at the sweet memory and allow each bite to transport me back to that happy place.Print