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!
Renee Hornibrook says
Can you make this cake in a 9×13 pan?
Allison says
Yes. The cake will bake for about 25-30 minutes in a 9×13. You’ll likely have more frosting than you’ll need for that size cake. You can half the frosting recipe, or make the whole frosting recipe and use leftovers as a dip for fruit. Enjoy!
maddie says
hey there! great recipe! i was wondering if i can bake the cake part for the day before the party? do i wrap it or refrigerate it? thank you so much
please replay ASAP
Allison says
You can make the cake the day before. I would recommend storing it in the refrigerator. It might be a bit sticky, so I’d suggest wrapping it in wax paper then plastic wrap.
Karen says
Hi!
What a delicious recipe! I’m wondering how I could adjust this for 6″ 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!
Karen says
Thank you so so so much!!
Jenna says
I am dying to try this recipe, by any chance would I be able to greek yogurt as a sub for sour cream? I will also be dividing this recipe in half if that affects the answer.
Allison says
That substitute should be fine. Use yogurt with some fat in it, if you can. Enjoy!
Paige says
This states its better to eat the day of. Can I store it for a day? Or at least make the cake part a day ahead and then make the filling and frosting the day of? Also, should it be chilled or room temp? Thank you!
Allison says
I recommend assembling it the day you’re going to eat it. This is so that the cake doesn’t get too soft from the moisture of the strawberries. If you want to make the cake part the day before you can. The cake layers can be stored tightly covered in the fridge. Once assembled, the cake should be stored in the refrigerator and brought to room temp before serving. The cake will be more soft and fluffy if it is room temp instead of cold.
Stacey Marie Jelmberg says
I dunno what happened but I ended up with two flat ugly pancakes.
Allison says
If you made two layers instead of three (as pictured) your cake layers should have been even thicker than mine, not thinner. Did you forget the baking powder? Or is your baking powder expired?
Jinal says
Hi,
I have two 9” pans. How long should I bake the cake for? Also, do I still bake at 350?
Thanks!
Allison says
Oven temp is the same. I’d start checking around 18 minutes. Note that your layers will be thinner since you’re using larger pans. Enjoy!
Iris Kacor says
I made this Strawberry cake recipe for my daughters birthday’s, their birthday’s are a day apart and it turned out delicious! The cake was moist and with the berries and whipped cream , divine!! Thanks for such a lovely recipe.
Allison says
You’re welcome! Thanks for taking the time to leave a comment. 🙂
Joany says
Hi there! I’m making this cake today for my father-in-law’s birthday. What sets the revised and original recipes apart from each other?
Allison says
Hi! You’re welcome to take a look at them in detail. The main thing that sets them apart is the preparation of the cake batter (frosting and fruit are the same). The original recipe was a “hot milk sponge cake” made with cake flour and the updated recipe is more of a traditional oil-based cake recipe.
Grace Inman says
Hi! I was wondering what the sour cream in the recipe does? Can you taste it in the cake? Thank you!
Allison says
The sour cream adds moisture and fat which affects the texture of the cake. It also helps activate the baking powder. You will not be able to taste it.
Kate says
Hi there, what percent sour cream should we use ? Full fat?
Allison says
I use full fat or light. I would not recommend non-fat. Enjoy!
Alia says
Hi!
I was wondering if I can make this cake with a 24 cm (9.5 inch) cake pan ( I only have one pan, so I’m planning on evenly diving the batter into 3 portions). So, will there be any adjustments to the batter or baking time?
Additionally, can I use ‘whipping cream’ instead of ‘heavy whipping cream’ for the frosting? I don’t think we have ‘heavy whipping cream’ available in any grocery store.
Allison says
You can try dividing the batter between two 9.5-inch cake pans, but I would not recommend using three pans of that size. Whipping cream should work for the frosting. Enjoy!