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!
Allison Kalpokas
Hi Allison, I am also Allison. This cake was delicious!!! So my batter only made a little over 4 cups, so I used two 8inch rounds. I cooked them for 15 minutes and they were perfect. The filling (icing) was one of the best I’ve ever had, it complimented the strawberries perfectly. I did drain the strawberries but the amount was perfect and wasn’t to sweet.
All in all , it was the best strawberry shortcake recipe that I have found! Thank you
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Yajaira
The fluffyness of the eggs and sugar settles down when I add the milk mixture, and the batter just turns out like normal cake batter, is that right?
Celebrating Sweets
Yes, it should look like normal cake batter.
Sarah
I’ve been wanting to make this cake for awhile now, my favourite shop who sold Strawberry cake closed 🙁
Im so happy with the result!!
Followed the recipe by the letter and it ended up amazing!! I only had 1 pan so I put the whole batter in the pan and cut it in half after. I left it in the oven for about 30 minutes. The sides ended up being a little over cooked since I left it longer in but It wasn’t a problem,
So yummy!!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂
nikki
Hi,
What type of sugar did you use?
Celebrating Sweets
Hi, Nikki. Granulated sugar is in the cake (powdered sugar in the frosting). I clarified it in the recipe. Thanks for stopping by!
Christine
can I make this one day ahead and store in the refrigerator? I have to be at our daughters Birthday at noon tomorrow.
Celebrating Sweets
Here is my recommendation for storing: This cake is best served the day it is made. After assembly, refrigerate the cake, then bring to cool room temp prior to serving. The flavors and textures are best if the cake is not served chilled.
Enjoy!
Christene
I had the perfect amounted stated in your recipe for batter. I’ve just taken the cakes out of the oven after sixteen and half minutes. I rotated them at 7 minutes. They are perfect and the toothpick came out clean.
I’m going to let them cool on racks for 2 hours and then remove them. All baked goods usually shrink down once cooled. I’m going to wrap them in 4 hours and place them in the fridge over night and make the icing fresh for our daughters 34th birthday luncheon with family tomorrow. Looking forward to eating those juicy organic strawberries with the stabilized whip cream on each luscious layer.
The one thing I made sure of as a seasoned baker was to let the eggs and sugar whip on high for 4-3/4 minutes then turned down to medium and the volume was gorgeous and fluffy and added milk mixture slowly as stated. I had ample amount of batter. I used unsalted butter inside each baking pan then parchment and buttered the parchment paper. Poured the batter in each pan evenly and banged each pan on a large wood cutting board to remove air bubbles. Works with all cakes and is best for even cooking. Can’t wait to eat this after our ahi seared tuna in ponzu sauce and sriracha, jumbo lump crab cakes with garlic aioli and escargot in cognac garlic butter. Yum! Love making organic foods and baking from scratch. So yummy! Thanks for the recipe!
Celebrating Sweets
Thanks for the detailed review, Christene. I hope your daughter has a wonderful birthday. 🙂
Gaby Bravo
I never ever leave any comments but OMG this cake was pure deliciousness! Its not too sweet, it’s just perfect! Thank you for the recipe.
Celebrating Sweets
You’re welcome. I’m glad you enjoyed it! Thanks for stopping by. 🙂
Cin
Hi, your recipe sounds amazing and I am looking forward to trying it. Just wondering, can I use almond milk?
Celebrating Sweets
I’ve only made it as written so I can’t say for sure, but it should be ok.
Azra
Hi. I want to make this cake for my sons 13th birthday. Can I use one . 8 x 3 inch pan?? Also, can I baked the cake and leave it in the refrigerator till the next day ? Then apply the filling and frosting .
Celebrating Sweets
It will be quite thick if you try to bake it one pan. I would recommend splitting the batter in half and baking it twice (cooling the pan in between each batch). Yes, you can make the cake a day ahead and assemble the day you need it. Just make sure you store it tightly covered so that it doesn’t dry out.
Eunice
Hello Allison:
Thank you for the recipe. I’ll bake this cake for my little boy who turns 2 and I am very excited about it. Just 2 quick questions: can I use ghee butter instead the normal butter? And It should be de same amount of sugar if I use monkfruit sugar as sweetener?
Thanks in advance!
Celebrating Sweets
I have only made this recipe as written, so I can’t say for sure. This is not the most forgiving cake recipe, so if you are looking to make several changes I can’t guarantee that you will get the best result.