A fluffy vanilla cake filled with layers of whipped cream frosting and juicy strawberries. The classic flavors of strawberry shortcake in a rustic, yet elegant 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.
CLASSIC STRAWBERRY SHORTCAKE RECIPE
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.
Strawberry Shortcake Cake
Ingredients
Cake:
- 2-½ cups all purpose flour*
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1-½ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs
- 2 large egg whites
- 2-1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract , optional, but highly recommended
- ⅔ cup sour cream
- ¾ cup milk , preferably whole or 2%
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
- 3/4 cup powdered sugar
- 3/4 teaspoon vanilla extract
- 2-1/4 cups heavy whipping cream , chilled
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 sliced the strawberries for the filling (about 2 1/2 cups), and I diced the strawberries for the top of the cake (about 1/2 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 or hand mixer with the whisk attachment, 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 and continue whipping until the cream can hold a stiff peak.
Assembly:
- Place one layer of cake on a platter. Top with one-third of the frosting, then top with about 1 1/4 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
Tried this recipe?Leave a comment and rating below!
Lisa Rast
Hi, can I use buttermilk instead of whole milk?
Allison
I haven’t tried it, so I can’t say for sure. It shouldn’t negatively affect the consistency of the cake, but it might affect the sweetness.
imani
Can the recipe be used for cupcakes?
Allison
I haven’t tried it, but I would assume so. The frosting is a bit less stable than buttercream, so just keep that in mind. Enjoy!
Paige
Hi! I’m wondering about the old recipe because I would like to use that one since people say it was lighter, but it says to use cake flour and a response you left for a person with a question about cake flour said you hadn’t used it before. I just want to be sure I’m using the right kind of flour! Thank you!
Allison
Hi, Paige. The old recipe uses cake flour, and I have only made that recipe as written (with cake flour). The new recipe was created without cake flour (because I had so many requests for swaps), so the new recipe uses all purpose flour.
Old/original recipe is here (if you’re looking for it): https://celebratingsweets.com/wprm_print/11862
Paige
Okay, thank you!
JAZZHANDS
Hi, so for the frosting it says to use a hand mixer with a whisk attachment but I only have one with regulat blades (the one that are just 4 bars). Can I still use the same instructions or will the frosting separate if I do?
Allison
That will work. It might just take a tiny bit longer. Enjoy!
Marina
Is it possible to bake the cake in one pan and then cut it into three once it cools? If so, what should the baking time change to? Thank you!
Allison
I wouldn’t recommend it. The cake will be quite thick and it will likely get dried out because you’ll have to increase the bake time. You could split the batter between two pans and it should be fine (bake until a toothpick inserted into the center comes out clean).
Sofia
Hi I made this cake for my grandmas birthday in 2020 and I just want to say everyone loves this cake (I like it I just get headaches from certain thing and I got one from this cause of the almond extract) btw I’m 11 love this recepie will use again for birthdays
Allison
I’m glad you enjoyed it! Feel free to leave out the almond extract and add a bit more vanilla. Thanks for taking the time to comment.
Carmela
Hi Allison!
I wonder if I could use lemon extract instead of the almond extract or use all lemon extract replacing both the vanilla & almond extracts?
Allison
Yeah, that should work. I’m not sure on the amounts, you’ll just have to play around with it. Some finely grated lemon zest would be good in the cake batter, too. Enjoy!
Ritika
Hi there! I wanted to ask, is there a substitute for sour cream? Cause we don’t get sour cream in my country. And your recipe sounds great I definitely give it a try
Allison
You can try plain yogurt. Preferably with some fat in it (not non-fat). Enjoy!
Mabel
Everyone loved this recipe, especially the frosting!
Allison
I’m so glad! Thanks for stopping by. 🙂