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!
Sylvia says
Hi! I am planning to make this cake but was wondering if I can add heavy cream instead of heavy whipping cream. Wasn’t sure if I would add the same amount or different!
Celebrating Sweets says
Yes, that is fine. Enjoy!
Deisy says
Is cake flour the same as all purpose flour?
Celebrating Sweets says
No. Cake flour is finer and produces more tender and delicate baked goods.
Morgan says
What salt is best for this recipe
Celebrating Sweets says
You can use table salt or kosher salt (not too coarse).
Anissa Hernandez says
Hello! I plan on making this cake tomorrow for Mother’s Day which I know my mom will love! I wanted to ask after it’s done, how should I store it in the fridge without it drying out? And how long can I store it for? Thank you!
Celebrating Sweets says
Sorry I didn’t get back to you sooner. I have instructions in the recipe card for storage, here it is: 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.
Laurie says
Hey do you shave some of the edges off for it to be so clean and all one uniform color?
Celebrating Sweets says
Shave the edges of the cake? No. This is how they came out of the pan. In the recipe I recommend rotating the pans in the oven during the bake time to help them bake evenly.
Linda Smickle says
Made this for Mother’s Day….amazing. Filling and cake were both excellent and got rave reviews. Will be making this again and again.
Celebrating Sweets says
I’m so happy to hear that! Thanks for taking the time to leave a comment. 🙂
KoKoHamster says
pretty good, i really liked the frosting
the cake and the frosting was good together but the cream cheese and strawberries didnt go that well.
Ava says
The recipe only fit two 8 inch pans. Did I do it wrong
Also, can I make it a day before and store in refrigerator till the next day??
Celebrating Sweets says
Are you sure that the eggs and sugar were whipped until doubled in volume (step 4)?
Hee are the instructions for storage: 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.
Christina Smith says
I made this for husband’s Birthday yesterday. It was excellent. I put the batter in 2 pans and cut the cakes in half when they cooled making 4 layers. I love the stabilize whip cream. Today it’s better than yesterday. Thank you for sharing this recipe.
Celebrating Sweets says
You’re welcome! I’m glad you enjoyed it! Thanks for stopping by. 🙂
Ash says
Hi! Amazing flavors! Everyone enjoyed it…even though my cake was very dense. Not sure what I did wrong. I ensured the egg/sugar mixture was whipped long enough, doubled, light yellow. Will attempt again and hopefully with better luck on the cake. This will be my new cream cheese frosting recipe though! Love that it isn’t heavy in powdered sugar wh/makes frosting have a funky flavor (to me at least).
Celebrating Sweets says
Hi! I’m glad you enjoyed it.
A few tips for the cake:
1) Make sure you’re using cake flour
2) Once you add the flour, mix until combined, but do not overmix – this can make the cake dense and tough
3) Serve the cake at cool room temperature, not straight from the refrigerator
Thanks for stopping by. Happy baking!