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!
Andrea
Hi. I’m in the process of making this right now and my batter came out really runny. Not very thick. I don’t know if this is how it is supposed to be but They’re in the oven now! I followed the recipe to a T and I’m a pretty experienced baker so hopefully that’s what it’s supposed to look like!
Allison
Hi, Andrea. The batter is on the thinner side. Enjoy!
Paige
This cake is amazing. I can’t believe someone said it was dry. (My guess is that they must have overbaked it.) I baked this in 2-9 inch round pans (didn’t have anything smaller) and it was perfect at 22 minutes. I did run into a problem of having the inside layer run out. I think there was a little water on the strawberries from washing them and it added too much moisure. This extra moisture also made the frosting break down a little. Next time, I will make sure to wash the strawberries the night before and make sure they are completely dry. I will also chill the cake layers and put the strawberries on first and then the frosting (at least on the inside layers). This should help with the problem of the inside sloughing off a little. It may have been a little messy this time, but it was a huge hit and everyone LOVED it. The cake is a beautiful, vanilla cake with a luxurious dense texture,, which complimented the light frosting and made the strawberries a real highlight. I might try to sub marscapone in place of the cream cheese (because we love marscapone!), but it’s great as is,. Not too “cream cheesy,” but it gave the whipped cream some deep, rich flavor. So, so good. I will try to work out the kinks I had because this recipe is definitely a keeper!
Allison
I’m glad you enjoyed it! Thanks for taking the time to commnet. 🙂
Sean
Just to let you know. I’m a big fan of the original recipe and hope you keep The link up here.
Thanks
Allison
Yes, I will definitely leave it up, I know many people enjoyed it. Thanks for stopping by.
Natty
I tried this cake out. I had to make it two days in a row!!! So so good. My family just loved it. Thank you for the recipe.
Allison
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Leslie
Is the picture from the revised cake recipe or the previous recipe?
Allison
The photos are from the first recipe, but the new recipe is identical (as long as you use three 8-inch pans).
Lucia
This recipe is insanely good! The sponge was super moist and the cream and strawberry mix was literally perfect. I’m definitely making this again, especially since it was super easy to put together and my family loved it!
Allison
I’m so glad you enjoyed it! Thanks for taking the time to comment. 🙂
Brianna
Hi I’ve tried this recipe earlier in the summer and loved it!! My entire family loved it as well. Curious to know if you could turn this recipe into cupcakes instead of the layered cake?
Allison
Hi, Brianna. I haven’t tried it so I can’t say for sure. If you’re using the updated cake recipe I think it will work just fine. Enjoy!
Shari Clatterbuck
Hi there! I’m making this for the first time. Do I put parchment paper up sides or only at bottom, and do I grease the parchment paper? Thank you! Can’t wait!
Allison
Hi, Shari. Parchment paper will go on the bottom of the pans only. And yes, after adding the paper you will grease the sides and bottom of the pans (I use nonstick baking spray). Enjoy!
Kelly
I am making this now, do I toss the strawberries on top and the strawberries that go in between the layers with the jam?
Allison
Yes. It’s step 1 under “filling”. The only strawberries that don’t get tossed with the jam are whole strawberries for decorating the perimeter of the top of the cake (if desired).
Kelly
Awesome, thank you.
Tina
My grandma is Allergic to strawberries can I make this with bananas Thank you so much for the recipe my dad absolutely loved it
Allison
Yes, that should work! Just swap the strawberries for sliced bananas (omitting the jam). Salted caramel would be a great addition, too.
I’m glad you enjoyed the strawberry version. Thanks for stopping by. 🙂