Why You’ll Love Strawberry Shortcake Cake Recipe
This cake takes the classic strawberry shortcake and transforms it into an elegant layer cake that’s surprisingly simple to make. The moist vanilla cake layers are rich and buttery, balanced by lightly sweetened strawberries and a luscious whipped cream-cream cheese frosting. It’s not only delicious but also visually stunning with its layers of red and white, making it a showstopper on any dessert table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake:
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
4 eggs
1 tablespoon vanilla extract
1/4 cup vegetable oil (or canola, light olive oil)
1/4 cup sour cream (full fat)
1 cup whole milk (or 2%, avoid lower fat)
Strawberries:
2 pints fresh strawberries
1 tablespoon balsamic glaze (optional)
2 tablespoons sugar
Whipped Cream:
2 cups heavy whipping cream
3/4 cup powdered sugar, divided
1 teaspoon vanilla extract
4 ounces cream cheese, full fat
1/4 cup diced strawberries (with glaze from the recipe)
Directions
Bake the Cake:
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Preheat oven to 350°F (177°C). Grease and flour three 8-inch cake pans.
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In a bowl, whisk together flour, baking powder, and salt.
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In a separate large mixing bowl, cream butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each. Mix in vanilla extract and oil.
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Blend in sour cream.
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Alternately add the milk and the dry ingredients to the batter, starting and ending with the flour mixture.
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Divide the batter evenly among the prepared pans.
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Bake for 22-30 minutes or until a toothpick inserted in the center comes out clean.
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Let cakes cool completely. Wrap and freeze if preparing ahead.
Prepare Strawberries:
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Dice the strawberries.
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Add sugar and optional balsamic glaze.
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Refrigerate to let the flavors meld.
Make the Whipped Cream Frosting:
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Chill your mixing bowl and beaters.
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In the chilled bowl, whip the heavy cream with 1/4 cup of powdered sugar and vanilla until soft peaks form.
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In a separate bowl, beat cream cheese until smooth. Mix in the remaining powdered sugar and the strawberry mixture (including some of the glaze).
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Fold the whipped cream into the cream cheese mixture gently until well combined.
Assemble the Cake:
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Place the first cake layer on your serving plate.
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Spread a generous layer of whipped cream mixture.
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Add some of the prepared strawberries.
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Repeat with remaining layers.
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Top the cake with whole or halved strawberries for garnish.
Servings and timing
Servings: 12
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Calories per serving: 503 kcal
Variations
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Lemon Twist: Add lemon zest to the cake batter and frosting for a citrusy lift.
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Chocolate Base: Swap out the vanilla cake for chocolate layers for a rich, indulgent spin.
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Berry Mix: Use a mix of strawberries, raspberries, and blueberries for a colorful berry blend.
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Mini Cakes: Turn this recipe into individual shortcake cupcakes.
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Gluten-Free: Substitute a 1:1 gluten-free flour blend to accommodate dietary needs.
Storage/Reheating
Store the assembled cake in the refrigerator, covered, for up to 3 days. The whipped cream frosting may soften over time, so it’s best enjoyed fresh. To maintain the texture, keep it chilled and avoid storing in warm conditions. This cake is not ideal for freezing once fully assembled, but the cake layers can be frozen separately for up to 1 month.
FAQs
What kind of strawberries are best for this cake?
Fresh, ripe strawberries work best. Look for berries that are fragrant, red all the way through, and not too soft.
Can I make the cake layers in advance?
Yes, you can bake the cake layers ahead and freeze them. Wrap tightly in plastic wrap and thaw before assembling.
Do I have to use cream cheese in the frosting?
The cream cheese adds stability and richness, but you can leave it out for a lighter whipped cream-only frosting.
Can I use frozen strawberries?
Fresh is best, but if using frozen, make sure they’re completely thawed and drained before mixing.
Is the balsamic glaze necessary?
No, it’s optional, but it adds a deep flavor contrast to the sweet strawberries.
How can I prevent the cake from becoming soggy?
Drain excess juice from the strawberries before adding to the cake layers to avoid sogginess.
Can I use store-bought whipped cream?
For best results and flavor, homemade whipped cream is recommended. Store-bought versions may not hold up as well.
Can I turn this into a sheet cake?
Yes, bake the batter in a 9×13 inch pan and adjust the baking time accordingly.
How do I know when the whipped cream is ready?
It’s done when soft peaks form—meaning the cream holds its shape but the tips curl slightly.
Can this cake be made dairy-free?
It would require several substitutions, such as plant-based milk, dairy-free butter, and coconut cream. The result will vary but is possible with care.
Conclusion
Strawberry Shortcake Cake is a fresh and festive dessert that celebrates the sweet simplicity of strawberries and cream. With its moist cake layers, vibrant berry filling, and smooth whipped topping, it’s a dessert that everyone will be excited to dig into. Whether you’re celebrating a special occasion or just treating yourself, this recipe brings joy in every bite.
