• Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Home
  • Recipe Index
  • About
  • Contact
  • Privacy Policy

Celebrating Sweets

Delicious and Easy Family Friendly Recipes

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Menu
  • All Recipes
  • Dessert
    • Brownies & Bars
    • Cake & Cupcakes
    • Cookies
    • Ice Cream/Frozen Desserts
    • Pies & Tarts
  • Breakfast
  • Drinks & Cocktails
  • Main Dishes
Home » Cake & Cupcakes » Strawberry Shortcake Cake

Strawberry Shortcake Cake

Published June 26, 2018, Updated June 11, 2019

  • Pin
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

A fluffy vanilla sponge cake filled with layers of whipped cream frosting and juicy strawberries. The classic flavors of strawberry shortcake in a rustic, yet elegant 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.

CLASSIC STRAWBERRY SHORTCAKE RECIPE

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 (almost sponge-like) 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.

  • More STRAWBERRY RECIPES:
  • Strawberry Cupcakes
  • Warm Strawberry Crumb Cake
  • Strawberry Cream Cheese Pie 
  • Strawberry Orange Margaritas
  • Strawberry Jam
  • Strawberry Crisp

Slice of Strawberry Shortcake Cake

NEVER MISS A RECIPE!

SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM

**RECIPE UPDATE SEPT 2018 – After a couple comments about the cake coming out too thin I made a few tweaks to the recipe to make the layers thicker, and a bit more forgiving. Each layer should come out to about 1-inch high when baked. I still kept the layers fairly thin to allow for easy stacking and filling.**

Strawberry Shortcake Cake topped with strawberries.
Print Pin
4.77 from 56 votes

Strawberry Shortcake Cake

A fluffy vanilla sponge cake filled with layers of whipped cream frosting and juicy strawberries. The classic flavors of strawberry shortcake in a rustic, yet elegant layer cake. 
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10
Calories 529kcal
Author Allison - Celebrating Sweets

Ingredients

Cake:

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk preferably whole or 2%
  • 4 tablespoons unsalted butter cut into pieces
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract optional, but highly recommended
  • 4 large eggs
  • 1 2/3 cups sugar

Filling and Topping:

  • 8 ounces cream cheese softened
  • 3/4 cup powdered sugar
  • 3/4 teaspoon vanilla extract
  • 2 1/4 cups heavy whipping cream chilled
  • 3 cups sliced or diced strawberries divided
  • 2 tablespoons strawberry jam
  • additional fresh strawberries for garnish (optional)

Instructions

Cake:

  • Preheat oven to 350°F. Line the bottoms of three 8-inch round cake pans with a circle of parchment paper, and spray the pans with nonstick spray. Set aside.
  • In a large bowl, whisk the flour, baking powder and salt together. 
  • In a small saucepan, bring the milk and butter to a boil. Once boiling, immediately remove from the heat and add the vanilla extract and almond extract. 
  • In a separate bowl, using a hand mixer or stand mixer, beat the eggs and sugar until pale yellow, fluffy, and doubled in volume. This takes about 5 minutes - do not skip this step, this helps to make the cake fluffy. While still beating, slowly drizzle in the hot milk mixture. Beat in the flour mixture. 
  • Divide the batter between the prepared pans (I use a generous 2 cups of batter per pan). Bake for 14-18 minutes, or until the edges are light golden, the center springs back when lightly pressed, and a cake tester comes out clean. I recommend rotating the baking pans at least once during cook time. Set the pans on a rack to cool. Run the tip of a sharp knife around the edges of the cakes to loosen them, and turn them out of the pans (the layers will be fairly thin, about 1-inch high).

Filling and topping:

  • Combine the strawberries and jam and set aside (these will be used for the filling and topping). 
    Note: I sliced the strawberries for the filling (about 2 1/2 cups), and I diced the strawberries for the top of the cake (about 1/2 cup). Do both, or one or the other   - your choice. You'll need about 3 cups total.
  • For the whipped cream frosting: Combine the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed and continue whipping until the cream can hold a stiff peak.
  • Assembly: Place one layer of cake on a platter. Top with whipped cream frosting, then top with about 1 1/4 cups of sliced/diced strawberries. Place another layer of cake on top and repeat. For the third/top of layer of cake, top with whipped cream frosting, then place the remaining diced/sliced strawberries in the center. Decorate the outside with whole strawberries, if desired. I like to store this cake in the fridge to keep the frosting stable. 

Notes

Note: There will be enough whipped cream frosting to coat the sides of the cake, if you desire. I chose to leave the sides exposed. Any extra whipped cream frosting makes a great dip for fruit. 
Cake adapted from Food Network
**RECIPE UPDATE SEPT 2018 - After a couple comments about the cake coming out too thin I made a few tweaks to the recipe to make the layers thicker, and a bit more forgiving. Each layer should come out to about 1-inch high when baked. I still kept the layers fairly thin to allow for easy stacking and filling.**

Nutrition

Calories: 529kcal | Carbohydrates: 53g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 156mg | Sodium: 255mg | Potassium: 169mg | Sugar: 36g | Vitamin A: 1270IU | Vitamin C: 0.7mg | Calcium: 117mg | Iron: 0.6mg
Tried this recipe?Mention @CelebratingSweets or tag #CelebratingSweets!

You Might also Like

  • Fresh Strawberry Cupcakes - Moist and tender vanilla cupcakes filled with fresh strawberries and topped with strawberry buttercream.
    Fresh Strawberry Cupcakes
  • Pink strawberry frosting in a white bowl.
    Strawberry Buttercream
  • Strawberry Shortcake on a white plate with a gold fork.
    Strawberry Shortcake

« Coconut Cream Pie with Graham Cracker Crust
Mixed Berry Crumble Bars »

Comments

  1. Andrea Salazar says

    August 29, 2019 at 1:01 pm

    Can the frosting recipe be used for 24 cupcakes?

    Reply
    • Celebrating Sweets says

      August 30, 2019 at 11:32 am

      I have only used this frosting on this cake, I have not tried it on cupcakes. Because this is a whipped cream frosting it is less stable than a typical buttercream. If you decide to try it, I recommend keeping it cool and consuming it within an hour or so, because it will start to deflate.

      Reply
  2. Rees says

    October 13, 2019 at 2:28 pm

    If i were to put these into 3 6 inch pans instead, would I bake them for double the time?

    Reply
    • Celebrating Sweets says

      October 15, 2019 at 9:14 am

      Probably not double, but they will need some additional time in the oven. Start checking them around 18 minutes, then every two minutes or so until they are done. Use a toothpick to check.

      Reply
  3. Sam says

    October 15, 2019 at 8:37 pm

    Can I make this frosting the night before? Or will it not be as good? I dont want to assemble the cake until tomorrow but I thought it might be helpful to have the topping ready to go. I’ve never made a cake like this before. Thank you!

    Reply
    • Sam says

      October 15, 2019 at 8:42 pm

      Also, can I eliminate the cream cheese? I’m not a huge fan if it! But I want to try this first, just figured I would ask if you recommend not using it. Thanks again!

      Reply
    • Celebrating Sweets says

      October 15, 2019 at 8:49 pm

      If you make it the night before you will likely need to whip it again in the morning since it might deflate overnight. Also, the cream cheese acts as a stabilizer, without it you’re basically making whipped cream. It will be much softer and it won’t hold up quite as well. You’ll want to assemble and consume the cake within a short period of time since the the cream cheese isn’t thickening the frosting.

      Reply
  4. Elaine says

    November 7, 2019 at 5:39 am

    Can I use a foil pan to bake in this and is the parchment paper necessary?

    Reply
    • Celebrating Sweets says

      November 7, 2019 at 5:15 pm

      A foil pan? I’m not sure as I haven’t tried that. I recommend the parchment paper because the cake is very delicate and it prevents sticking. If you choose to try it without make sure you grease the pan really well.

      Reply
  5. Asia W. says

    November 16, 2019 at 7:23 am

    I don’t have two 8in pans I have two 9 in and I also have a deep 8in pan. Could I put this in the deep pan and just slice it? Or one 9in pan and slice it?

    Reply
    • Celebrating Sweets says

      November 18, 2019 at 9:38 am

      I think two 9-inch pans should work. You’ll likely need to increase the bake time by a couple minutes. Enjoy!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About

aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

Holiday Recipes

Chocolate Peanut Butter Rice Krispies® Treats

Chocolate Peanut Butter Rice Krispies Treats - Chewy peanut butter Rice Krispies® bars covered with a chocolate-butterscotch topping and finished with chopped peanuts or peanut butter cups. An easy no-bake recipe that is loved by adults and kids alike!

M&M Cookie Mix in a Jar

M&M Cookie Mix in a Jar - Fill a jar with pre-measured ingredients for M&M cookies to give as a gift.

Brown Sugar Banana French Toast Casserole

Brown Sugar Banana French Toast Casserole - A make-ahead baked french toast casserole filled with brown sugar caramel sauce, sliced bananas and a brown sugar crumble topping.

Almond Cherry Streusel Bars

Stack of three almond crumble bars filled with cherries.

Pumpkin Carrot Cake with Cream Cheese Frosting

Pumpkin Carrot Cake with Cream Cheese Frosting - A moist layer cake filled with pumpkin, carrots, and spices.

More Holiday Recipes...

POPULAR RECIPES:

Aperol Spritz

Aperol Spritz

Brownie in a Mug

Brownie in a mug topped with vanilla ice cream and raspberries.

Sweet Potato Casserole with Marshmallow & Pecan Streusel

Sweet Potato Casserole on a White Plate.

Easy Banana Bread

Strawberry Shortcake Cake

Strawberry Shortcake Cake topped with strawberries.

Never Miss a Recipe

Get NEW POSTS delivered to your inbox!

Thank you!

You have successfully joined our subscriber list.

Categories


Archives

Connect With Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright 2013-2019 Celebrating Sweets

All images and content are copyright protected. Please contact me for permission to use my original images. If you want to republish a recipe, please re-write it in your own words, or link back to my post for the recipe.

Copyright © 2019 · Genesis Framework · WordPress · Log in