Introduction

Strawberry Shortcake Cake is a delightful twist on the classic dessert, combining fluffy layers of vanilla cake with fresh strawberries and luscious whipped cream. This recipe is perfect for spring and summer gatherings, offering a light and refreshing treat that impresses every time.

Strawberry Shortcake Cake Recipe - Recipe Image

Ingredients

2 1/2 cups (325g) all-purpose flour (measured properly)
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
1 1/2 cups (310g) sugar
1 tbsp vanilla extract
4 large eggs
1 1/4 cups (300ml) milk
1 pound fresh strawberries
3 tbsp (39g) sugar
2 1/2 cups (600ml) heavy whipping cream, cold
1 1/4 cups (144g) powdered sugar
2 tsp vanilla extract

Instructions

Step 1: Prepare three 9-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat your oven to 350°F (176°C).
Step 2: In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, beat the butter, vegetable oil, sugar, and vanilla extract until light and fluffy, about 2 minutes. This step is important for a tender cake.
Step 4: Add eggs one at a time, mixing after each addition until mostly combined. Scrape down the sides of the bowl as needed.
Step 5: Add half of the dry ingredients to the batter and mix until mostly combined.
Step 6: Slowly add the milk while mixing until well combined.
Step 7: Add the remaining dry ingredients and mix until the batter is smooth. Be careful not to overmix. Scrape down the bowl sides as needed.
Step 8: Divide the batter evenly among the prepared pans. Bake for 18–20 minutes or until a toothpick inserted into the center comes out with a few crumbs attached.
Step 9: Let the cakes cool in the pans for 2–3 minutes, then transfer to wire racks to cool completely.
Step 10: While the cakes cool, wash, hull, and slice the strawberries. Toss them with 3 tablespoons of sugar in a large bowl and refrigerate for at least 1–2 hours to release their juices.
Step 11: In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until medium to stiff peaks form.
Step 12: To assemble, place the first cake layer on a serving plate. Spread or pipe a layer of whipped cream over it, then add half of the sliced strawberries.
Step 13: Add the second cake layer, followed by whipped cream and the remaining strawberries.
Step 14: Top with the final cake layer, then finish with whipped cream swirls and fresh strawberries. Optionally, drizzle leftover strawberry juices over the top or serve on the side.
Step 15: Refrigerate the assembled cake until ready to serve. For best results, bake the layers and prepare strawberries up to a day in advance, then assemble the cake the day you plan to serve it.

Tips & Variations

Be sure to cream the butter and sugar well for a light cake texture.
Use fresh, ripe strawberries for the best flavor and sweetness.
For a lemony twist, add a teaspoon of lemon zest to the batter or whipped cream.
If you prefer, you can substitute the heavy cream with a stabilized whipped cream for longer-lasting decoration.
Leftover strawberry juice can be reduced slightly on the stove to create a sweet glaze for serving.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 2 days. The cake layers and strawberries can be prepared a day ahead, but for best texture, assemble just before serving. Reheat is not recommended as this is a fresh, chilled dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for texture and flavor, but if using frozen, thaw them completely and drain excess liquid before tossing with sugar. The cake may be wetter as a result.

How do I prevent the whipped cream from deflating?

Use cold heavy cream and a chilled bowl when whipping, and avoid over-whipping. If desired, add a stabilizer like gelatin or powdered sugar to help maintain stiff peaks longer.

Strawberry Shortcake Cake Recipe

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★★★★★

4.7 from 54 reviews

This Strawberry Shortcake Cake is a delightful layered dessert featuring moist vanilla cake layers, fresh macerated strawberries, and fluffy whipped cream. Perfect for special occasions or a summer treat, this recipe combines the classic flavors of strawberry shortcake into an elegant cake form that’s both visually stunning and irresistibly delicious.

Author: zara
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake

2 1/2 cups (325g) all-purpose flour (measured properly)
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (112g) unsalted Challenge butter, room temperature
1/2 cup (120ml) vegetable oil
1 1/2 cups (310g) sugar
1 tbsp vanilla extract
4 large eggs
1 1/4 cups (300ml) milk

Strawberries

1 pound fresh strawberries
3 tbsp (39g) sugar

Whipped Cream

2 1/2 cups (600ml) heavy whipping cream, cold
1 1/4 cups (144g) powdered sugar
2 tsp vanilla extract

Instructions

Prepare the Cake Pans: Grease the sides of three 9-inch cake pans and place parchment paper circles at the bottoms. Preheat your oven to 350°F (176°C).
Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixer bowl, beat the room temperature butter, vegetable oil, sugar, and vanilla extract together on medium speed for about 2 minutes until the mixture is light in color and fluffy, indicating proper aeration.
Add Eggs: Incorporate the eggs one at a time, mixing after each addition until just combined. Scrape down the sides of the bowl to ensure even mixing.
Combine Dry Ingredients and Milk: Add half of the flour mixture to the batter and mix until mostly combined. Slowly pour in the milk and blend well.
Finish Batter: Add the remaining dry ingredients, mixing gently until the batter is smooth and well incorporated. Avoid overmixing to ensure a tender crumb.
Bake the Cakes: Divide the batter evenly among the prepared pans and bake for 18-20 minutes or until a toothpick inserted in the center comes out with a few crumbs attached.
Cool the Cakes: Remove the cakes from the oven and cool in pans for 2-3 minutes. Then transfer to wire racks to cool completely before assembling.
Prepare Strawberries: Wash and hull the strawberries, then slice them thinly. Toss with sugar in a bowl and refrigerate for 1-2 hours to macerate and release their natural juices, which enhances flavor and moisture.
Make Whipped Cream: In a chilled large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until medium to stiff peaks form. This fluffy cream will be used for assembling and decorating the cake.
Assemble the Cake – First Layer: Place one cake layer on a serving plate. Spread or pipe a layer of whipped cream over the surface, creating a border if preferred.
Add Strawberries and Second Layer: Distribute about half of the macerated strawberries evenly over the whipped cream layer. Top with the second cake layer followed by another layer of whipped cream and remaining strawberries.
Final Layer and Decoration: Add the final cake layer and cover the top with whipped cream swirls. Garnish with fresh strawberries and, if desired, drizzle some reserved strawberry juices for extra moisture and flavor.
Chill Before Serving: Refrigerate the assembled cake until ready to serve. The components can be prepared up to a day in advance, but assembly is best done the same day for optimal freshness.

Notes

Make sure not to overmix the batter to keep the cake tender and light.
The macerated strawberries release natural juices that add moisture and flavor; let them sit refrigerated for the best results.
Whipping the cream to medium or stiff peaks ensures it holds shape well for decorating and layering.
Prepare cake layers and strawberries a day ahead to save time but assemble right before serving for freshness.
If desired, use a piping bag with Ateco tip 808 or similar for decorative whipped cream dollops.
Use room temperature ingredients to ensure even mixing and better texture.

Keywords: strawberry shortcake, layered cake, strawberry cake, summer dessert, whipped cream cake, berry cake, easy cake recipe