A tender vanilla cake filled with layers of whipped cream frosting and juicy strawberries. The classic flavors of strawberry shortcake in a layer cake.
What tastes like a strawberry shortcake, looks like a beautiful layer cake, and is sure to impress anyone and everyone you serve it to?
Answer: STRAWBERRY SHORTCAKE CAKE!
If you’ve been around these parts for a while you know that I absolutely love baking with strawberries (I kinda like drinking ’em, too). During spring and summer, there are always strawberries in our kitchen. They are my favorite fruit to bake with, and they go well in so many recipes. Try these, too:
I’ve had a Strawberry Shortcake Cake on my summer “to-bake” list for years. My goal was to come up with a cake that had all the flavors of strawberry shortcake stacked high in a gorgeous layer cake.
My main criteria were that the recipe needed to be fairly easy, completely from scratch, and it needed to taste AMAZING (duh). I fully expected to have to play around with this recipe multiple times until I got it right, but, somehow this came out perfect – just the way I wanted it – on the first try.
Strawberry Shortcake Cake
- Vanilla Cake: I made three layers of a fluffy vanilla cake. The cake layers are light, yet sturdy enough to hold our filling and topping. If you’d prefer a two layer cake, you can bake the cake in two pans, rather than three. Your layers will be slightly thicker than mine.
- Stabilized Whipped Cream Frosting: Strawberry shortcake has to have whipped cream (and not the kind in a can or that questionable whipped topping in a tub). This is the real deal – freshly whipped cream, lightly sweetened with powdered sugar, and flavored with a touch of vanilla. In order to keep our whipped cream firm, I also add cream cheese to it. This stabilizes the cream and helps it hold its shape. You will have enough frosting to frost the sides of your layer cake, if you desire. I like the rustic look of leaving the sides exposed.
- Strawberries: Find the best strawberries you can and toss them with some strawberry jam (this makes them glossy and sweet). Strawberries go in between our cake layers, as well as on top of the cake. You can decorate the top of the cake however you like: I used a combination of diced strawberries and whole strawberries. I used thinly sliced strawberries for layering in between the cake (see below).
What I love about this cake is its versatility. It’s pretty enough to be served at a dinner party, yet casual enough to be part of a summer BBQ. If you know someone with a summer birthday, this cake would be extra pretty studded with candles and served to your loved ones. However/whenever you choose to make it – just make it! Grab those beautiful summer strawberries before they are gone.
- More STRAWBERRY RECIPES:
- Strawberry Cupcakes
- Warm Strawberry Crumb Cake
- Strawberry Cream Cheese Pie
- Strawberry Orange Margaritas
- Strawberry Jam
- Strawberry Crisp
**RECIPE UPDATED AUGUST 2020 – After receiving mixed reviews on the cake itself I have changed the cake portion of this recipe. Originally I used a “hot milk sponge cake”, which is a bit fussy. I have updated the recipe with a more traditional (almost foolproof) vanilla cake. If you’d prefer the previous recipe you can access that here.
Recipe
Strawberry Shortcake Cake
Ingredients
Cake:
- 2½ cups all purpose flour, spooned and leveled
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract , optional, but highly recommended
- ⅔ cup sour cream
- ¾ cup milk , preferably whole or 2%, room temperature
Filling:
- 3 cups sliced or diced fresh strawberries , divided
- 2 tablespoons strawberry jam
- additional whole strawberries , for garnish, optional
Frosting:
- 8 ounces cream cheese , softened to cool room temp
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2¼ cups heavy whipping cream , really cold, straight from the fridge
Instructions
Cake:
- Preheat oven to 350°F.
- In a medium bowl, whisk flour, baking powder, and salt until combined. Set aside.
- Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined. Add half of the flour mixture, beating until just combined. While still beating, slowly add milk, then the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix it.
- Line three 8-inch cake pans** with parchment paper and grease the pans. Evenly divide the batter between the three pans. Tap/gently drop the pans on the countertop a couple times to remove any air bubbles.
- Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. If necessary, rotate the pans once during bake time to ensure even browning. Place the pans on a rack to cool completely.
Filling:
- Combine the strawberries and jam and set aside (these will be used for the filling and topping). Note: I slice the strawberries for the filling (about 2½ cups), and I diced the strawberries for the top of the cake (about ½ cup). You can slice or dice, your choice. You'll need about 3 cups total.
Frosting:
- Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer with a whisk attachment (preferred) or hand mixer, beat the mixture on medium speed until smooth. While the mixer is still whipping, slowly pour the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed to high and continue whipping until the cream can hold a stiff peak. It is important that the cream stays cold so that it will thicken properly. If you're using a hand mixer hold the bowl near the top and don't hold the bowl against your body.
Assembly:
- Place one layer of cake on a platter. Top with one-third of the frosting, then top with about 1¼ cups of strawberries. Place another layer of cake on top and repeat. For the third/top of layer of cake, top with remaining whipped cream frosting, then place the remaining strawberries in the center. Decorate the outside with whole strawberries, if desired.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
aida
why do you not use butter? How will it change texture if I do? Most cakes unless dairy free do.
Allison
Hi! The oil keeps the cake moist and tender. And since this cake needs to be refrigerated, a butter based cake could get hard or dry out in the fridge.
Daniel Connors
Hi. So I can’t make the cake the day of I have to do it the night before. What is the difference
Allison
Hi! You can make it ahead just don’t assemble it until the day you are serving it. See the recipe notes for details. Thanks!
Lisa
I’m about to make this cake but wondering if it can be made in 4in pans as to make individual sizes and what changes in cook time will possibly be needed if any?
Allison
Hi, Lisa. If you’re looking for individual sizes I’d recommend the cupcake version of this recipe: strawberry shortcake cupcakes.
renee
Is this cake recipe more like a layer cake or a shortcake?
Allison
The layers are actual cake, not “biscuits” like a traditional shortcake.
Renee
Can you use two 9 in cake pans instead of three 8 in cake pans? Would it make much difference
Linda Brown
Can I one and a half times the cake recipe because I have 9 in. Cake pans?
Allison
Hi, Linda. You should be able to make the recipe as written and use two 9-inch round pans.
Natalie
I have made this recipe multiple times now. I made it for the first time on September 1, 2023 for my cousin’s birthday. For reference, my kids (I have 5) and my husband usually all choose their own favorite dessert for their birthday celebrations. What I can say about this cake is that since I first made it over a year ago, every single member of my family has chosen this recipe as their desired birthday treat. Needless to say, I have now made this recipe at LEAST 7 times, and my almost-17 year old son’s birthday is Wednesday and guess what he’s requested? Yup. This cake! So, here I am again, looking up the recipe. (I should have it memorized by now.) This cake is just the perfect blend of soft-sweetness. I don’t know how to explain it any other way. It isn’t over-powering in it’s sweetness, but it surely isn’t bitter. The cakes are moist and fluffy, and the cream cheese-hinted cool whip adds just the right amount of fullness. I honestly can’t say enough good things about it. I follow the recipe to the T aside for ONE TRICK I recently learned. So, at Walmart (Yes, Walmart), you can ask the bakery for a piping bag full of strawberry filling. This is what they use for their cakes and cupcakes. I have been using the strawberry filling instead of the jam or jelly. It kicks up the sweetness of the strawberry topping just enough to make your taste buds do a little dance. I think they charge $1.98 for the whole bag. I never use the whole thing, so I just freeze the leftovers and thaw it when I need it for the next cake.
Make this recipe. Trust me. Just make it.
Allison
Hi, Natalie! Thanks for taking the time to leave such a detailed review. I’m so glad you enjoyed this recipe. 🙂
Maddie
Just made this cake for a friend’s birthday party and the only issue I had was that the strawberries started leaking liquid all over cake. I knew as soon as it started happening that I should’ve let them sit on a paper towel prior to placing them on/in the cake and squeezed out as much moisture as possible. Other than that this recipe is great and turned out amazing!
Allison
Hi, Maddie. Did you use frozen strawberries? If so they have a lot more moisture than fresh.