If you’ve ever stared at a dessert menu and thought, “I wish something here would actually impress me,” this Italian Strawberry Cake with Creamy Shortbread Layers is your redemption. It’s not just cake—it’s a buttery, berry-loaded masterpiece that makes store-bought desserts look like sad cardboard imitations. The shortbread layers?
Crisp yet tender. The cream? Silky enough to make you question all your life choices.
And the strawberries? They’re the juicy, sweet-tart heroes tying it all together. Trust me, this isn’t just another cake recipe—it’s the one your future self will thank you for.
First off, let’s address the elephant in the room: most layered cakes are either too dry or so sweet they’ll send you into a sugar coma.
Not this one. The shortbread layers are like the lovechild of a cookie and a cake—crumbly but sturdy enough to hold up that luscious cream. And the strawberries?
They’re not just garnish; they’re the star, adding a fresh, tangy contrast. Ever had a dessert that made you close your eyes and sigh? Yeah, that’s this cake.
Ingredients
Gather these ingredients like you’re assembling a dessert dream team.
Pro tip: splurge on real vanilla extract—your taste buds will notice.
- 2 cups all-purpose flour (or gluten-free 1:1 substitute)
- 1 cup unsalted butter, softened (the good stuff, not margarine)
- ½ cup powdered sugar (because granulated is too basic)
- 1 tsp vanilla extract (see? I told you)
- 2 cups heavy whipping cream (go big or go home)
- 1 lb fresh strawberries, sliced (no frozen imposters)
- ¼ cup granulated sugar (for macerating the berries)
Step-by-Step Instructions
- Make the shortbread layers. Cream butter and powdered sugar until fluffy, then mix in flour and vanilla. Press into two 8-inch pans and bake at 350°F for 20 minutes.
Let them cool—patience is a virtue.
- Whip the cream. Beat the heavy cream until stiff peaks form. If it looks like clouds, you’re doing it right. Fold in a splash of vanilla for extra flair.
- Macerate the strawberries. Toss sliced berries with granulated sugar and let them sit for 15 minutes.
They’ll release juices like they’re auditioning for a cooking show.
- Layer it up. Spread half the cream on the first shortbread layer, top with strawberries, then repeat. The second shortbread layer goes on top like the grand finale.
Storage Instructions
This cake is best eaten within 24 hours, but if you must store it, refrigerate for up to 2 days. Freezing?
Wrap individual slices tightly—they’ll last 1 month. Pro tip: Add fresh strawberries just before serving to avoid sogginess.
Why You’ll Love This Italian Strawberry Cake with Creamy Shortbread Layers
- No fancy skills required. If you can mix and spread, you’re overqualified.
- It’s a crowd-pleaser. Serve it at parties and watch people hover around the dessert table.
- Strawberries = health food. Okay, not really, but let’s pretend.
Common Mistakes to Avoid
- Overbaking the shortbread. It should be golden, not tan. Nobody wants a hockey puck.
- Using cold butter. Softened butter creams better.
Science.
- Skipping maceration. Sugary strawberry juices = flavor gold. Don’t cheat yourself.
Alternatives and Variations
Vegan? Swap butter for coconut oil and cream for coconut whipped cream.
Gluten-free? Use a 1:1 flour blend. Feeling adventurous?
Swap strawberries for raspberries or add a drizzle of dark chocolate ganache.
FAQs
Can I freeze this cake?
Yes, but freeze it without the strawberries. Add fresh berries after thawing for maximum texture.
What’s the best substitute for heavy cream?
Full-fat coconut milk works in a pinch, but it won’t whip as stiff. IMO, stick to the real deal.
How long does it stay fresh?
2 days in the fridge, but let’s be real—it’ll be gone by then.
Is this kid-friendly?
Unless your kids hate joy, yes.
It’s like strawberry shortcake’s fancier cousin.
Can I prep it ahead of time?
Bake the shortbread layers a day early, but assemble no more than 4 hours before serving.
Final Thoughts
This Italian Strawberry Cake with Creamy Shortbread Layers is the dessert equivalent of a standing ovation. It’s simple, stunning, and secretly easy—the trifecta of a great recipe. Make it, share it, and prepare for the compliments.
Got questions? Drop them in the comments or tag me when you bake it. Now go forth and conquer that dessert table.