Pull Apart Strawberry Shortcake Cake

This cake looks very difficult to make, but the result is worth it. The best thing about this recipe is that you can use any flavor of jam or jelly in place of the strawberry preserves so your taste buds will be pleased. Try this delicious dessert for a special occasion!

This cake is a classic strawberry shortcake. It has a light and fluffy cake with maple frosting on top.

With the Fourth of July approaching, I’m conjuring of a slew of delectable summer treats. New twists on old dishes are my favorite thing to come up with. A Giant Pull Apart Strawberry Shortcake Cake, for example.

Strawberry Shortcake is delicious, but why stop there when you can make a Strawberry Shortcake Cake?

Messiness 10/10 Presentation 9/10 for delectability 10/10

Yes, it’s a little sloppy, but that’s part of the fun. If anything, it enhances the flavor of the dish. This strawberry shortcake cake is one of my favorites since it’s so simple to prepare ahead of time. Make the strawberries and biscuits the night before, then just whip the cream and assemble the next day. It’s as simple as pie! I’m referring to shortcake, of course!


Strawberry Shortcake Cake Recipe

Although assembling this strawberry shortcake cake takes some time, the individual components are simple to create. If you’re serving strawberry shortcake to a large group, this is a lot easier option than making individual shortcakes and giving them out. You’ll need the following ingredients to prepare this strawberry shortcake cake:

Simmer the strawberries — In a large saucepan, combine fresh strawberries, orange zest, and sugar and cook, stirring occasionally, until the strawberries soften and release their juices. Allow them to cool fully while you prepare the shortcakes.

Make the shortcake biscuits — Don’t be intimidated if you’ve never made homemade biscuits before. In about 15 minutes, you can make these shortcake biscuits. Simply combine the dry ingredients in a mixing bowl, then cut in the chilled butter using a pastry cutter or fork. To get coarse sand, just keep pressing the butter into the dry ingredients. Then, just until everything is mixed, add the buttermilk. You may roll out the dough and cut the biscuits using a biscuit cutter after it’s completed.

To make the shortcake, combine all of the ingredients in a mixing bowl. cake – After the shortcakes have been made and the strawberries have cooled, mix up the cream and put the cake together. Simply stack the biscuits on top of each other on a big dish of some kind. To keep everything together, dab a good quantity of whipped cream and strawberries between each layer.


Instructions on how to make this shortcake cake

Use in-season strawberries – For this dish, I don’t advocate using frozen or out-of-season strawberries. You’ll get the finest taste from in-season berries, and you won’t need much sugar to sweeten them.

When creating the biscuit dough, make sure the butter is cold from the fridge. If the butter is too hot, it will not combine properly with the dry ingredients, resulting in flat biscuits.

Chill the biscuits – After rolling and cutting the biscuits, place them in the freezer for a few minutes before baking. This will allow the butter to firm up again and the dough to relax somewhat.

Allow the biscuits and berries to cool fully before constructing the strawberry shortcake cake – DO NOT attempt to build this strawberry shortcake cake while the biscuits and strawberries are still warm. If you do this, the whipped cream will flow all over the cake, making a sloppy mess.


How to make a strawberry shortcake cake and how to keep it

I suggest putting this cake together just before serving. The biscuits won’t go mushy beneath the layers of whipped cream and berries this way. Serve the biscuits from the top layer first and work your way down to make serving this dessert simpler. Because there’s no decent way to cut this cake, serving individual biscuits is the best option.

In terms of keeping leftovers, they don’t store well (not that you shouldn’t conserve what you have!). If the biscuits are kept in the fridge with the berries and whipped cream, they will get mushy.


Friends, let’s get started. Today’s post is short and sweet. I adore you!!


A giant pull-apart strawberry shortcake cake that’s excellent for a crowd at your next Fourth of July party or outdoor barbeque!

  • Sarah wrote this article.
  • Time to prepare: 1 hour
  • 15 minutes to prepare
  • 1 hour 15 minutes total time
  • 10 1x yield
  • Sarah wrote this article.
  • Time to prepare: 1 hour
  • 15 minutes to prepare
  • 1 hour 15 minutes total time
  • 10 1x yield



  • Sarah wrote this article.
  • Time to prepare: 1 hour
  • 15 minutes to prepare
  • 1 hour 15 minutes total time
  • 10 1x yield


For the strawberries, follow these instructions:

  • 2 pints strawberries (with stems removed)
  • 1/2 cup sugar (granulated)
  • half an orange’s zest

For the biscuits, follow these instructions:

  • 4 cups flour (all-purpose)
  • 1/2 cup sugar (granulated)
  • 1 teaspoon kosher salt
  • 12 tbsp. salted butter, chilled
  • 1 gallon buttermilk

To make the whipped cream, combine the following ingredients in a mixing bowl.

  • 3 tbsp. sugar (granulated)
  • vanilla extract (two tablespoons)


Strawberries should be cooked

Combine the strawberries, sugar, and orange zest in a large saucepan. Cook for 20-25 minutes over low heat, until the meat is soft and moist. Allow it cool fully before beginning to create the biscuits.

Prepare the biscuits.

Combine flour, sugar, and salt in a large mixing basin. Using a pastry cutter, cut in the butter until it is the size of tiny peas. Stir in the buttermilk just until it starts to come together, but don’t overmix.

Place the dough on a floured surface and pat it into a 34-inch-thick rectangle. To avoid sticking, cut the biscuits using a circular 2′′ cutter that has been dipped in flour between each cut. Re-roll the leftovers and pat the dough until it’s 34 inches thick, then cut it out again. Rep till there is little to no dough left.

Place the biscuits on two to three baking sheets coated with silpats, allowing an inch between them. Place for 15 minutes in the freezer.

Preheat the oven to 425°F while the dough is freezing.

Bake the biscuits for 15 minutes, or until light golden brown, after they’ve been cooled. Before constructing your shortcake, let it cool fully.

Assemble the shortcake

Whip the cream, sugar, and vanilla extract in a standing mixer equipped with a whisk attachment until firm peaks form. 

On a large serving dish, layer biscuits, whipped cream, and roasted strawberries. It’ll be a shambles, but that’s part of the fun! Top with edible blossoming blossoms if desired.

More strawberry sweets may be found at:

Birthday Cake with Strawberry and Almonds

Bakewell Tart with Strawberry and Rhubarb

Pop-Tarts with Strawberry Nutella

Almond Strawberry Cake

French Toast with Strawberry Nutella

The “rose petals cake” is a popular dessert that has been made by many chefs. The cake consists of layers of sponge, cream and fresh fruit.

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