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!
Glammy says
Do you think this would be good with Strawberry Cake? And adding a strawberry glaze? My daughter asked for it.
Allison Mattina says
Sure! Enjoy!
Nayeli Barber says
What do I do if the frosting looks grainy, i accidentally put everything together at once and then mixed. I also put jam on the strawberries but it would be for tomorrow not today
Allison Mattina says
Oh no! It’s probably clumps of cream cheese. Try using the whisk attachment to break it up. The strawberries will probably be ok, just don’t add them to the cake until the day you are serving it.
Denise says
Can you assemble this the day before or does the strawberry juice run into the frosting?
Allison Mattina says
Hi! I’d assemble the day of. It can get a bit slippery from the whipped cream and strawberry juices. Enjoy!
Denise says
I made this for Easter. The flavor was delicious, but it did not hold up well. I whipped and whipped the whipped cream but it still ended up sliding some. I will make again, but not make a cake. I will make individual servings and put together when I serve the it. I have a few thoughts of how I would do it. I almost threw the whole thing in my trifle bowl yesterday. LOL
Lee says
can I use Greek yogurt instead of sour cream?
Allison Mattina says
That should be fine. Ideally Greek yogurt that has fat in it (whole or 2%). Enjoy!
Bilen says
Can I freeze the cake layers?
Allison Mattina says
Yes, you can freeze the unfrosted cake layers. Enjoy!
Sierra says
Such a delicious recipe!! Admittedly I used a boxed french vanilla cake mix for the cake to make it extra easy. The frosting, absolutely delicious! I’ve made it twice now! 🙂
Allison Mattina says
Perfect! I’m glad you enjoyed it. 🙂
Teresa says
This sounds amazing and I want to make it for Mother’s Day. Thank you for sharing. I would like to know if you think I can swap the canola oil for coconut oil?
Allison Mattina says
That should be fine. I’d recommend refined coconut oil so the flavor isn’t too strong. Enjoy!
Rachel says
Hi I’m making it this weekend for Mother’s Day, does the receipe call for four eggs? Or just two?
Rachel says
Just kidding I see now it’s 4! Thank you
Emily says
I made this recipe a few weeks ago but I used a gluten free yellow box mix 🫢 but it was amazing!!!!! Everyone loved it so I decided to make it a second time for Mother’s Day and I cannot get the whipped cream to form. I used a different brand whipping cream. Any suggestions on how to salvage my giant bowl of goopy delicious whipped cream? I am using an electric hand mixer with the whisk attachment. I tried the beaters too. Gelatin? More whipped cream?
Allison Mattina says
Oh no! Sorry to hear that. Are you sure it is heavy whipping cream, meant for whipping? It should be really cold, straight from the fridge. And make sure you’re not holding the bowl against your body, you want it stay cold so it thickens. If it won’t thicken you can turn it into a trifle, like this.