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!
Dottie
Made this cake yesterday morning. As I was preparing it I thought the batter looked very thin and noticed that it seemed to not have as much flour in it as other sponge cake recipes. I went ahead anyway and baked the layers which came out flat as pancakes. I ended up pitching everything and starting over with a Recipe I’ve used many times in the past.
There is a note that says the recipe has been tweaked and I wonder if this published version is that revised recipe.
Celebrating Sweets
Sorry to hear that. This is a thin cake (with each layer only about 1-inch thick after baking). If it was even thinner than that, you might not have beaten the eggs and sugar long enough (step 4), that extra air will create a thicker cake. Regardless, I’m sorry to hear it didn’t work for you.
Callie
Brilliant recipe! Easy to follow and makes a perfect cake! This is definitely a new house favorite with my family. The cake is sweet and light, while the whipped cream is perfectly stiff, not too sweet and greatly compliments the cake. Adding jelly to the strawberries is genius!
Celebrating Sweets
Thanks, Callie! I’m glad you enjoyed it. I appreciate you taking the time to comment and rate the recipe. Thanks for stopping by!
Meg
Will this cake still be good the next day?
Celebrating Sweets
It’s best the day it is assembled. You can prep the components a day in advance, keep the strawberries and frosting chilled, and the cake tightly covered at room temp or fridge, then assemble the day you need it. Enjoy!
FastDresser
Super delicious and a beautiful. I made exactly as written. Don’t fret if your baked layers are thin, by the time you frost and add the berries it will be much taller. Fresh and delicious. I’ll make again and again!
Celebrating Sweets
I’m glad you liked it. Thanks for taking the time to comment. Enjoy!
Martha Glassy
Great recipe! I cut the recipe in half and made it in individual fluted Bundt cake pans, cupcake size. Baked about 17 minutes. I filled the indentations with lemon curd, topped with strawberries. Absolutely perfect for a ladies’ tea.
Celebrating Sweets
Fantastic! Glad you enjoyed it. Thanks for taking the time to comment.
Danielle Holmes
I made this cake for my daughter’s birthday and she loved it turned out great. Thanks for the recipe I felt like I was the next great baker the way everyone was saying how delicious it was. Do you have a chocolate cake recipe?
Celebrating Sweets
Hi, Danielle. Thanks for the kind review, I’m so happy to hear that your daughter loved this cake. I do not have a traditional chocolate cake recipe (yet), but I do have these chocolate cupcakes, if you like the combo of chocolate and peanut butter: https://celebratingsweets.com/peanut-butter-cup-stuffed-chocolate-peanut-butter-cupcakes/
Emily
i made these in a muffin tin and they were incredible! they made about 28 muffins/ cupcakes and were ready after cooking for 10 minutes. will definitely be making this again, thank you!!
Celebrating Sweets
I’m glad you enjoyed them. Thanks for taking the time to comment. 🙂 -Allison
Andy S
Thank you for the recipe!
I tried the frosting twice and both times ended up with an over-whipped mixture beyond saving. 🙁 The mixture would reach soft peaks then become grainy without getting stiff peaks. I’ve tried adding more cream to save it but it has remained grainy. I think it might be because of the temperature in my home. It’s been very hot and humid where I am.
Do you have any suggestions on what to do with the mixture?
Celebrating Sweets
Hi, Andy. I’m sorry to hear that. Yes, the heat of your kitchen is definitely a factor. I live in the Arizona desert, so I am familiar with working with a warm kitchen. Next time try chilling a stainless steel bowl and beaters in the freezer for 15 minutes beforehand. Also, make sure your cream cheese isn’t too warm, although it needs to be soft enough to blend easily, it shouldn’t be so soft that it is beginning to melt. You did the right thing by adding a little more cream, if that didn’t save it, likely the mixture was just too warm or over-whipped. Best of luck!
Duranda
This turned out perfect! Followed the directions, as instructed. The almond oil added gives great flavor. Cake was moist, everything held great once stacked. Definitely will make again!
Celebrating Sweets
I’m glad you enjoyed it. Thanks for the taking the time to leave a comment and rating. 🙂 -Allison
Theresa M Sellitto
Can you make whipped cream the day before?
Celebrating Sweets
Sure. Just keep it covered in the refrigerator. If it thins out a bit you might need to whip it up a little more before using it. Enjoy!