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!
Justine
I love EVERYTHING about this cake!! I love strawberry shortcake, and this totally took it up a notch – making it again for my birthday!
Celebrating Sweets
Thanks, Justine! Glad you enjoyed it.
Taylor
My absolute FAVORITE summer time dessert! Plus it’s SO pretty, too!
Celebrating Sweets
Glad you enjoyed it!
Sylvian Chambers
I just made this for our 28th anniversary today! I can’t wait to taste it! It is beautiful!
Celebrating Sweets
Enjoy! Happy Anniversary! 🙂 -Allison
Katie
made these into cupcakes instead of a full cake! absolutely adorable
Celebrating Sweets
Wonderful! Thanks for taking the time to comment. Enjoy! 🙂 -Allison
Hannah
I made this as a cake before and I loved it! I would like to make it as cupcakes now and I’m wondering if I would have to change anything?
Celebrating Sweets
Hi, Hannah. I’ve had a few readers who successfully made these into cupcakes, although they didn’t share the changes that they made. I would guess that you should fill your greased or lined muffin cups about 2/3 full with batter. Begin checking them around 15 minutes, then every couple minutes until they are done (test with a toothpick). Decorate as you wish. Enjoy!
Kathyann
I would love to make this cake using 10 inch baking pans. Any suggestions?
Celebrating Sweets
Hi, Kathyann. I would guess that you could use the recipe to make two 10-inch layers. If you want a three layer cake, you will probably need to make 1 1/2 of the recipe. I have never made it other than as written, so I can’t say for sure. Best of luck! Enjoy!
Stacey
Delicious cake. Turned out beautifully. The cake tasted just like the shortcake cups sold at the grocery store but homemade and better and lighter in texture. I only had 9″ pans so made it with 2 layers. I had so much frosting that I ended up frosting the whole cake. It held up well when transported to my niece’s home for her birthday. There were 8 of us. My niece sliced each of us a piece of cake. By the end of the evening, she and her brother had finished the rest of the cake! An inexpensive delicious cake that looks very impressive for a special occasion or just for fun.
Celebrating Sweets
Thanks for the kind review, Stacey. I’m glad you enjoyed it. 🙂 -Allison
Shelley Williams
I’m making this cake for a baby shower tomorrow. Can I go ahead and make the frosting today and put it in the refrigerator until tomorrow? I need to do as much ahead as possible.
Thanks. I can’t wait to taste it.
Celebrating Sweets
Yes, that should work. If it thins out a bit, just whisk it to thicken it again. Or if it feels too thick (from the chilled cream cheese) just leave it at room temp for a bit to to soften the cream cheese. Enjoy!
Suna
This strawberry shortcake looks amazing! I just finished cooking the cake for my son’s birthday tomorrow and they look and feel perfect. Once the whipped cream frosting and strawberries have been put on, how long would you say the cake will stay fresh in the refrigerator? Hoping to have most of cake done before guests arrive so I have time do other things but will put on right before eating if that is best. Thanks! My son and I are super excited to try it.
Celebrating Sweets
Hi, Suna. I think it’s best within 3(ish) hours of assembly as long as it’s refrigerated. Enjoy!
sunny
Would doubling the recipe turn out if I needed to make two different cakes that are three layers each
Celebrating Sweets
I’m not sure, I haven’t tried doubling it. Sorry! Best of luck. Enjoy!
Laura
When I put this cake in the refrigerator, should I cover it?
Celebrating Sweets
Yes, I do. That will help it from drying out.