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!
Lori MI Augustine
I must comment… excellent cake and easy. The key is not to over mix and the cake came out perfecto. The only thing I left out was the jam bc I didn’t think the strawberries needed it. I bake all the time and I loved how fresh and simple this was. We had some left over for the next day but this is best to devour the day it’s made. Thank you! I’m making it again tomorrow.
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Natalia
This looks amazing !!! How do you convert this recipe if you want to make it on 9 inch pans ? Double it ? Or 1.5? Thanks
Celebrating Sweets
Hi, Natalia. Double might make the cake layers quite thick. Maybe 1.5, although I have never tried it. The other option would be to make the recipe was written, but only use TWO 9-inch pans. Your layers will be a bit thicker than mine, but not as thick as if you doubled it. Enjoy!
Katie
Can you make the cake And frosting a head of time and store separate in frig until ready to make?
Celebrating Sweets
Yes. Make sure the cake is tightly covered so it doesn’t dry out. If the frosting thins out you can whisk/beat it briefly to thicken it again. Enjoy!
Dav Norton
Hi was wondering if you can make it ahead and freeze the layers until ready to put together?
Celebrating Sweets
Yes, you should be able to freeze the layers of cake (unfrosted) until you’re ready to use them. Enjoy!
Dee
Thanks can’t wait to try recipe tomorrow. Can I use room temperature butter and warm milk? Does it have to be boiling?
Celebrating Sweets
I’ve only ever made it the way it is written, which is to bring the butter and milk to a boil. This is what gives it the “sponge cake” quality. You can try MELTED butter whisked into warm milk, but I’m not sure how the temperature difference will affect the final result. Enjoy!
Caitlin
Does this cake need to be refrigerated if made a day ahead? Not fully assembled yet, just the actual sponge cake.
Celebrating Sweets
The cake itself does not have to be refrigerated, although it might be easier to work with if it is chilled.
Once the cake is assembled serve immediately, or place in the fridge for a few hours and bring to room temperature before serving.
Laura
Hello, would it be possible to refrigerate cake batter and use later? I only have two 8 inch cake pans.. so I would need to wait until they bake and cool.. thanks
Celebrating Sweets
You can probably let it sit at room temp while the first cakes bake and cool. I haven’t tried it, but I would assume that would be ok. Enjoy!
Morgan
My cake mix turned out really thin and looks like pancakes baking? Did I over mix? Followed the recipe
Celebrating Sweets
The cake mix is on the thinner side. If you followed the recipe it should be fine. This is a light spongy cake, so the batter will be a bit thinner than that of a dense cake. Enjoy!
Bethany
What if I went on a limb and used an all purpose gluten free flour? It would not be the same would it..
Celebrating Sweets
It will definitely not be the same, but if you’re not super picky about the cake texture, it would probably still work. It won’t be as fluffy and spongy as mine, but once you add the berries and frosting I would assume it will still taste pretty good. Note: I haven’t tried it, I’m just guessing. Enjoy!
Dee
I wasnt a fan of the texture of the cake in this recipe. I made exactly per recipe with whole milk and no almond extract. Be aware it is a sponge type cake, not a shortcake at all. Yes it is sturdy but definitely not fluffy
Since it needs to be refrigerated to keep the whipped cream in tact, the cake is cold and stiff , not delicate . (I did take out of frig about 30 min prior to serving)Whipped cream didn’t seem to hold up much better than plain whipped cream, but tasted very good. I did use only about 6oz of low fat cream cheese, and it tasted fine. Wasn’t too sweet which I liked. It sure looked pretty ! But wouldn’t make again. Id use different cake recipe
Oh, and I don’t think the preserves are necessary, so just sprinkled a little extra powdered sugar on them.
Celebrating Sweets
Thanks for sharing your experience, Dee. Sorry the sponge cake wasn’t what you were looking for. Thanks for stopping by!