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!
Alethia Spurlock says
If I could leave it higher than a five I totally would, this is one of the most delightful things that I have ever put in my mouth, and I’m a baker. I made it in little muffin tins as opposed to one big cake, and I am so happy with the way it turned out!!
Allison Mattina says
I’m so glad! Thanks for sharing your experience. 🙂
Chloe Hudson says
Absolutely loved this recipe! I let the strawberries soak in sugar all night instead of coating in jelly. I made this cake for my 17th birthday and everyone loved it!!!
Allison Mattina says
Great idea! I’m so glad you enjoyed it. Happy birthday!
Alexis K. says
Hi! I want to make this for my friend who’s graduating, is the frosting stable enough so that I can frost the whole cake instead of just putting it in the layers?
Allison Mattina says
I haven’t tried it but I think it would be ok. Just make sure to store it in the fridge and serve within a few hours.
tina says
it was ok/good, but i would say to skip the almond extract- it kind of overpowered the entire cake even though i used less than what the recipe called for. the aftertaste of the cake turned out to be kind of strong and strange due to the extract. take what i say with a grain of salt because my tastebuds are different from others.
Lauren says
Could you use 9 inch cake pans? Would that change the recipe at all?
Allison Mattina says
You can use 9-inch pans but I would only make two layers. I think they will be too thin if you make three. Bake time will probably be a little longer, just keep an eye on them. Enjoy!
Mikaela M says
So unbelievably good! This is the first review I’ve ever written ever in my many years of online shopping and recipes and I believe that speaks to how truly amazing this cake is. Would 120% recommend. Please make this cake if you have even the slightest inkling to!!!
Allison Mattina says
Thank you for the kind review!
Melanie Drewes says
Never made a strawberry shortcake before, this was amazing!! A customer requested this type of cake so I wanted to practice first, finding you was a huge relief, I know they’re going to love this! Thank you so much for this recipe!! The cake tastes perfect, I wouldn’t change a thing!!
Allison Mattina says
Great! Thanks for taking the time to share your experience. 🙂
Jessica Barber says
Can I make with without sour cream?
Allison Mattina says
You can swap it for full fat plain Greek yogurt, but you can’t leave it out completely.
Judy says
I baked this for my husband and he loves it! Only question we had is- is it possible to make a smaller version of this shortcake? (Like for example, instead of 3 layers we just want 2 layers with same size pan and same height of cake)
Allison Mattina says
Hi, Judy. It would get a little tricky to reduce the recipe by such a small amount. I suggest just using two cake pans and using the leftover batter (that would be in the third cake pan) for a few cupcakes. You could even pop the cupcakes in the freezer for a treat another time.
Amber says
I have made it a tradition to bake this cake every spring/summer! Love it.
Allison Mattina says
I love that! Thanks for taking the time to comment. 🙂
Heather says
I loved this cake! It was amazing. Can you freeze the cakes (pre assembled). I’m making it for my daughter’s wedding and want to make it 6 days ahead of time.
Allison Mattina says
Hi! Yes, you should be able to freeze the cake layers. I have noticed that they can get a little sticky, so maybe wrap them in parchment paper then plastic wrap? Best of luck!
Ava says
how many boxes of strawberries do you need
Allison Mattina says
I’d say at least 2 pounds. Likely a bit more if you’re decorating the top with whole strawberries.
Shari says
Hi! Can you use olive oil instead of vegetable?
Allison Mattina says
Yes, that would be fine. Ideally a lighter olive oil with a mild flavor so that the flavor isn’t noticeable.