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!
Karen Langub says
I plan to make today! Can I put the entire cake batter into one pan 13 x 9? And not split the batter between pans? Thank you, Karen
Allison says
That should work. Start checking the cake for doneness around 25 minutes, then every couple minutes until a toothpick inserted into the center comes out clean.
Karen Langub says
Thank you!
Danielle says
Is it 2 and 1/4 of heavy whipping cream or just 1/4 2 times
Allison says
2 and 1/4 cups. Enjoy!
Jennifer says
Eager to try this! However, wondering if you have measurements for a 6 inch cake?
Allison says
I don’t. I’ve only made the recipe as written.
Sean says
Can three 9 in pans be used
Allison says
No, the layers will likely be too thin. You can do two 9-inch round pans.
Kasira says
I love it and my came turned out amazing! I plan on keeping this recipe!
Allison says
Yay! I’m so glad! Thanks for stopping by. 🙂
Meredith says
I made this cake and it tasted great. I gave it only 3 stars because the frosting did not ever get to stiff peak stage. Is there a trick ? I followed the instructions exactly but a whole block (8 oz.) of cream cheese with whipping cream would need a magic spell to achieve the stiff peak consistency of plain whipped heavy cream.
Allison says
Hi, Meredith. Sorry the frosting didn’t turn out for you. Did you use 2 1/4 cups heavy cream? If the cream to cream cheese ratio is off it won’t whip properly. Also, it’s really important that your cream is cold, straight from the fridge. Thanks for sharing your experience.
Stanek says
Just made the cake for my Grandson turning 13. It was a HIT!!
Allison says
Yay! I’m so glad!
Brittany says
This is among our favorite go to cakes to make for any occasion. It’s refreshing and taste very similar to strawberry shortcake. Would highly recommend to anyone
Allison says
I’m glad you enjoyed it! Thanks for taking the time to leave a comment. 🙂
Kendra says
Thank you for leaving a link to your original recipe!!! I love your original recipe and so does my family ❤
Allison says
You’re welcome! Enjoy!
Michelle says
What is the measurements for a smaller batch ?
Allison says
You can try halving the recipe and baking in two 7-ich pans.
Melissa says
Just made this but substituted gluten free flour! Can’t wait to try this tomorrow.
Allison says
Great! Enjoy!
Sara says
Came out absolutely delicious – this recipe is a keeper, for sure. For those unsure – don’t change anything and just make as recipe reads. It’s so moist and fluffy! I think the 3 thinner layers really make a difference in how light this cake is. Thanks for an amazing recipe! We loved it!
Allison says
You’re welcome! I’m glad you enjoyed it. Thanks for stopping by! 🙂
Staci says
Can this be made a day ahead or is it best made the day you plan to serve?
Allison says
I think it’s best to make it the day you’re serving it.
Karen says
If I wanted to do this in a 9×13 but have a middle layer would I slice one 9×13 cake in half to layer or would I make two 9×13 cakes?? I make this all the time in round pans but having a large group of people coming over so thought doing a 9×13 would go farther ..
Allison says
Hhhmmm….you could do either. This recipe will definitely work in a 9×13,it just depends if you want it heavier on the cake (make two 9×13 cakes) or heavier on the filling (make one cake and split it in half, the cake will be much thinner). Have fun paying around with it.