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!
Naomi grace says
Can i use coconut oil or butter instead of vegetable oil? What would the ratio be if so?
Allison Mattina says
Hi! You can swap for an equal amount of melted butter or melted coconut oil. Just note that the texture of the cake might be a bit different.
Galia says
hi, can I make the cake with Splenda?
Allison Mattina says
Hi! I am not experienced baking with Splenda. You’d have to play around with it. I believe Splenda has tips for using their product as a sugar substitute.
Danielle says
Absolutely delicious!! Was a hit on Mother’s Day! I made a strawberry preserves filling which was Devine—I might do a different whipped cream in the future but overall—delicious!!! Definitely will be making this again!!
Allison Mattina says
That’s great to hear. 🙂 Thanks for taking the time to comment.
Olga says
I love love this cake, so light and refreshing.
Made it like t times already and every single time is a hit 💖
The only thing I have, is that I’ve tried to level out the cake layers by cutting a bit the top part off, but it’s too sticky to cut, any advice on that?
Thank you very much for the recipe 🥰
Allison Mattina says
Hi, Olga. Thank you for the kind review. These cake layers usually bake up fairly flat for me. You can try lowering your oven temp by about 15°F (and increasing the bake time), or you can purchase cake strips which you add to the sides of the pan before baking.
Susan Davies says
Made this cake and it was AMAZING!!!!! Easy to put together and the flavor and texture of the cake was the best!!!
Allison Mattina says
That’s great to hear! Thanks for taking the time to leave a review. 🙂
Val says
This cake sounds delicious and I can’t wait to make it! Can I make this in a 9 by 13 pan? If so, what would be the temperature and time?
Thank you!
Allison Mattina says
Hi, Val. The sheet cake (9×13) version is here: Strawberry Shortcake Sheet Cake. Enjoy!
Sandra says
This is my new favorite cake, ive made it twice now! Could I make this in a 9×13 pan with the current measurements or do you think I’d have to adjust it? The first time I made it I did all 3 layers then today I cut the recipe into a third and made one round cake with it.
Allison Mattina says
I’m glad you enjoyed it! I have the sheet cake version here: Strawberry Shortcake Sheet Cake.
Xiomara Santos says
Can I use two 9inch pans? If so , how long should I bake them for?
Allison Mattina says
Hi! Yes, that should work. I’d start checking them around 20 minutes, then every few minutes until a toothpick inserted into the center comes out clean.
Amy says
I made this it was absolutely delicious but its like butter sliding everywhere, don’t expect it to stay put. Try using cake sticks for support to keep it in one place maybe. I dont know, don’t make this for anything special. I’m crying in a car its so ugly after it melted everywhere.
Allison Mattina says
Oh no! If you’re in a hot car that is definitely why it got soft. The cake should be refrigerated after assembly and served at cool room temperature. That was mentioned in the notes, but perhaps you missed it. So sorry! If you’re looking for a cake to travel with this version will hold up better since it is not as many layers.