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Strawberry Shortcake Cake

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A tender vanilla cake filled with layers of whipped cream frosting and juicy strawberries. The classic flavors of strawberry shortcake in a layer cake.

Three layer strawberry 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:

Three layer Strawberry Shortcake Cake on a white plate.

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.

Bowl of whipped cream with layers of cake and strawberries in the background.

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).

Sliced strawberries and whipped cream on vanilla cake.

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.

Strawberry Layer Cake topped with strawberries.

Slice of Strawberry Shortcake Cake

**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

Three layers of cake filled with whipped cream and strawberries on a glass plate.

Strawberry Shortcake Cake

Vanilla cake filled with layers of whipped cream frosting and juicy strawberries. The classic flavors of strawberry shortcake in a rustic and elegant layer cake. 
4.87 from 369 votes
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Course: Dessert
Cuisine: American, Dessert
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12
Calories: 585kcal
Author: Allison - Celebrating Sweets

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

**CAKE PANS: Using three cake pans produces cake layers that are on the thinner side (my preference for filling and stacking). If you'd prefer the cake layers thicker, or you do not have three 8-inch round cake pans, you can divide the batter between two 8-inch cake pans. Increase the bake time to  22-27 minutes.  
EGGS AND MILK: To quickly bring eggs and milk to room temperature place the four eggs in a bowl of really warm tap water for about 5 minutes. Microwave the milk to take the chill off, about 15 seconds. 
FROSTING: This frosting is stabilized with cream cheese, so it tastes like a cheesecake whipped cream. If you don’t want the flavor of cream cheese you can use 8-oz of mascarpone cheese instead. Just be aware that the frosting will be softer than if you use cream cheese. Alternatively, you can use vanilla buttercream frosting or freshly whipped cream. Note: the homemade whipped cream will not be as stable, so you’ll want to assemble it right before serving.
STORING: This cake is best served the day it is made. After assembly, refrigerate the cake, then bring to cool room temperature before serving. 
MAKE AHEAD: This cake is best the day it is made. If you have to make it ahead, you can prepare the following one day in advance. Note: do not assemble until the day you are serving. Bake and cool the cake layers and wrap in wax paper and plastic wrap and store in the refrigerator. Prepare the whipped cream frosting and store it in the refrigerator. The frosting may deflate as it sits for an extended time so you might need to re-whip it before assembling. Hold off on tossing the strawberries with jam until you are assembling the cake. Store assembled cake in the refrigerator and bring to cool room temperature before serving. 
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.

Nutrition

Calories: 585kcal | Carbohydrates: 60g | Protein: 7g | Fat: 36g | Saturated Fat: 23g | Cholesterol: 117mg | Sodium: 228mg | Potassium: 248mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1043IU | Vitamin C: 22mg | Calcium: 125mg | Iron: 2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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Comments

  1. aida

    why do you not use butter? How will it change texture if I do? Most cakes unless dairy free do.

    Reply

    • 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.

      Reply

  2. 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

    Reply

    • 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!

      Reply

  3. 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?

    Reply

    • Allison

      Hi, Lisa. If you’re looking for individual sizes I’d recommend the cupcake version of this recipe: strawberry shortcake cupcakes.

      Reply

  4. renee

    Is this cake recipe more like a layer cake or a shortcake?

    Reply

    • Allison

      The layers are actual cake, not “biscuits” like a traditional shortcake.

      Reply

  5. Renee

    5 stars
    Can you use two 9 in cake pans instead of three 8 in cake pans? Would it make much difference

    Reply

  6. Linda Brown

    Can I one and a half times the cake recipe because I have 9 in. Cake pans?

    Reply

    • Allison

      Hi, Linda. You should be able to make the recipe as written and use two 9-inch round pans.

      Reply

  7. 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.

    Reply

    • Allison

      Hi, Natalie! Thanks for taking the time to leave such a detailed review. I’m so glad you enjoyed this recipe. 🙂

      Reply

  8. 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!

    Reply

    • Allison

      Hi, Maddie. Did you use frozen strawberries? If so they have a lot more moisture than fresh.

      Reply

  9. Anna

    My first time baking a cake ever. I tried the vanilla cake recipe to see if it would be good for thanksgiving. It was a hit. Everyone ate it all and people even got multiple servings. They said it was the best cake and not too sweet. Even someone who doesn’t like cake got seconds and I got texts from people saying how I should make it again. You need to try this recipe it was fun to make and came out perfectly each time I made it. I have a few things I gathered from other commenters and my boyfriend that made it taste even more better: cut thicker slices of strawberries for the inside of the cake, add a pinch sugar & salt to the strawberries for more flavor, use strawberry filling (from the bakery at Walmart) and use more than she put in the recipe, and lastly take the cake out at 20 min when it’s not too baked and will be moist and soft.

    Reply

    • Allison

      Thanks for sharing your experience. I’m glad you enjoyed it. 🙂

      Reply

  10. Emily

    I’m due to make this cake in 2 days for my daughters 6th birthday party. I’m in Australia and our “cup” measurement is different to the American cup measurement. Are you Able to help me adjust? Thank you!!

    Reply