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!
Haley
I’m obsessed with anything strawberry shortcake, so I’m pretty sure I would love this.
Sarah Averett
This was so easy to make, but it also turned out BEAUTIFUL! Thank you so much for the recipe!
Celebrating Sweets
Thank you!
Eileen Kelly
I absolutely love strawberry shortcake! Your recipe so delicious! The cake is so fresh and a great dessert to share with family and friends!
Celebrating Sweets
Thank you!
Emily
Hi I have 2 questions. So I am looking to use this receipe to make a layered sheet cake and triple the receipe since it is going to be served at a large party, do you forsee this causing any issues? And secondly do you think this frosting will be ok to decorate with or not really?
Celebrating Sweets
Hi, Emily. I have not played around with this recipe other than making it as written. I would guess that you could turn it into a sheet cake. Just make sure you’re not adding too much batter to the pans, I think the light, thin layers are part of the appeal of this cake. The frosting will hold up for a short period of time (a few hours) as long as it’s refrigerated. There’s some cream cheese in it which will help stabilize it, but the whipped cream will lose volume over time and start to thin out – so it is fairly time sensitive (unlike a typical buttercream). Best of luck. Enjoy! -Allison
Amy
This looks absolutely delicious! Mmmmm!! Could I make it the night before and serve it for dinner dessert the next day? Would it get soggy at all from the strawberries? 🙂 Thanks in advance.
Celebrating Sweets
Hi, Amy. Yes, there is a chance the strawberries will start to release their juices. Also, the whipped cream frosting will thin out after 12 hours or so. I’d recommend making it the day it will be served. Enjoy!
Kate
Do you think the cake will remain soft and fluffy if I make it the day before? I’ll wait to make the berries and frosting until the day of and assemble it that day.
Celebrating Sweets
Yes, it should be ok. Just keep the cake layers tightly covered so that they don’t dry out. If you’re wrapping them in plastic wrap you might want to place wax paper or parchment paper between the cake and plastic wrap so it won’t stick. Enjoy!
Sarah
It’s so delicious, I made the cake yesterday for my hubby’s birthday and everyone loved it. Thanks for the recepie
Celebrating Sweets
Wonderful! Thanks for taking the time to comment. 🙂
Justine Howell
I’m not great at frosting and making desserts pretty but this solved that! Super easy to put together and look great.
Liz
My family LOVES strawberry shortcake and they were thrilled with this dessert! I’m making it again for Easter!!!
nancy
Great way to make a Strawberry “shortcake” layered cake. One word of caution and a suggestion: 1) don’t spray the pans too much with Pam. given the short cook time and relatively thin layers it can be greasy. 2) I chopped up some strawberries, macerated them and added to the slices. Yes the cake was a little wetter – but its all about the fresh Spring strawberries.
Celebrating Sweets
Thanks for the review. Glad you enjoyed it!
Lance
I only have 9 inch cake pans. Other than cooking it on the shorter side, so you think it will be a big deal?
Celebrating Sweets
Hi! You can use the 9-inch pans, but I would definitely suggest that you only make two layers. The bake time should be about the same, maybe a little longer. Splitting the batter between three 9-inch pans will make layers that are way too thin. The two layers should work just fine. Enjoy!