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!
Kristine says
Hi- I would like to make this for a party but want to bake the cake the day before and then make the whipped cream & assemble the day of party. What do you think would be the best way to keep the cake fresh before assembling?
Allison says
You can store the cake layers tightly covered in the refrigerator. I would wrap each layer in parchment paper, then plastic wrap. It might be a bit sticky, it will be easier to work with if it is chilled. Enjoy!
Lea says
Hi! First of all, this recipe looks SO good 😍 So ofc, I decided i was going to make it. I only have one question though before I do. It says ‘2-1/4 cups heavy whipping cream’… What do you mean by 2-1/4? Does it mean 1 3/4 or 2 cups to 2 1/4? Please answer soon, I’m making it tmr 🙂 Thank you!
Allison says
It means 2 cups PLUS 1/4 cup. Enjoy!
Janette says
This is the best shortcake recipe ive ever had! Moist, flavorful and everyone loved it! Definitely a keeper! Love the almond extract addition!
Allison says
I’m so happy to hear that! Thanks for taking the time to leave a comment. 🙂
Beth says
Hi- Can I double the whip cream frosting recipe, if I want to frost the whole cake (not just the top)?
Allison says
You’ll have enough for the sides, I just chose not to use all the frosting and leave the sides exposed. If you want ALOT of frosting you could make one and a half of the frosting recipe but I wouldn’t double it, it makes quite a bit as written. Enjoy!
Theresa says
This recipe is amazing. It’s light and fluffy and not overly sweet or heavy. 10/10!! Everyone at my daughter’s party loved it. Plus, it’s beautiful!!
Allison says
Thanks for the kind review. I’m glad you enjoyed it. 🙂
Flaviana says
Since I discovered this recipe about a month ago I’ve made it twice for 2 different occasions and I’m obsessed and so is everyone that tried it. Thank you so much for an amazing recipe!
I have a question… If I’m looking to double this recipe and bake in a sheet pan, what temperature/time do you suggest?
Thanks 😊
Allison says
Thanks for the kind review. 🙂 You can make the cake portion of the recipe (as written, not doubled) in a 9×13. Bake it for about 25-30 minutes, until a toothpick inserted into the center comes out clean. If you need more than that you can double it and bake in two 9×13’s. Enjoy!
Cynthia says
Excellent recipe. I did find though that draining the strawberries before putting them on the cake to prevent the juices from running out helped the appearance.
Allison says
I’m glad you enjoyed it. Thanks for stopping by!
Haven says
Hi do you not need butter in the cake recipe or did I miss it thank you!
Allison says
It’s an oil-based cake. Enjoy!
Bonnie Dinka says
Ohhhhhhhh. This was beyond. As I ate it, I kept saying out loud, “this could totally be a wedding cake.” The almond extract- so yummy. And, the cakes themselves got that outer slightly crispy shell to them. Truly a wonderful recipe.
My twelve year old made it entirely solo. She and I both agreed that it needs to be added to the FOR LIFE recipes’ book. Ga-reat.
I am begging her to use the same recipe, except for with peaches, this summer.
Perfect.
Allison says
I’m so glad you enjoyed it! Thanks for stopping by. 🙂
Beth Moore says
Hi!
Wondering what we may have.to do differently/adjust if using 6″ cake pans?
Thank you!!
Allison says
I think you might have a bit more batter than what you’ll need. I’d recommend filling three 6-inch pans about halfway full. Start checking them around 18 minutes, then every couple minutes until a toothpick inserted into the center comes out clean. The leftover batter can be used to make cupcakes. Enjoy!
Lydia says
Hi!
I’m excited to try this for two upcoming summer birthdays for my son and husband. Would I be able to sub buttermilk in this recipe?
Thanks!
Allison says
In place of the milk? I guess you could try it, but there is already sour cream in the recipe so I would be a little concerned that it might get too tangy. Enjoy!