Strawberry Shortcake Cake Recipe

Every year when strawberry season rolls around, I end up making some version of strawberry shortcake. It just happens. The moment I see bright red strawberries at the store, my brain goes straight to dessert.

For a long time though, I wanted something a little bigger. Something that still tasted like classic strawberry shortcake but looked like an actual celebration cake. That’s where this strawberry shortcake cake came from in my kitchen.

It’s basically everything I love about strawberry shortcake stacked into a fluffy layer cake. Soft vanilla cake, lightly sweet whipped cream frosting, and piles of juicy strawberries tucked between the layers.

The first time I made it, I honestly expected a disaster. Layer cakes can go sideways fast. But somehow it worked. The cake stayed soft, the cream held its shape, and the strawberries did their thing.

Now it’s the cake I bake when I want something that feels impressive but doesn’t actually stress me out.

Ingredients I Used for the Recipe

• 2½ cups all purpose flour – the base of the cake that keeps everything tender but sturdy enough for layers.
• 3 teaspoons baking powder – helps the cake rise and stay fluffy.
• ½ teaspoon salt – just enough to balance the sweetness.
• 1¾ cups granulated sugar – sweetens the cake and keeps the texture soft.
• ½ cup vegetable or canola oil – makes the cake extra moist.
• 2 large eggs – give the cake structure and richness.
• 2 large egg whites – lighten the texture so the cake stays soft.
• 2½ teaspoons vanilla extract – the main flavor in the cake.
• ½ teaspoon almond extract (optional) – a small amount adds a subtle bakery-style flavor.
• ⅔ cup sour cream – makes the crumb tender and slightly creamy.
• ¾ cup milk – loosens the batter and keeps the cake moist.
• 3 cups fresh strawberries – sliced for the layers and diced for the top.
• 2 tablespoons strawberry jam – tossed with the berries so they look glossy and taste sweeter.
• Extra whole strawberries – optional but great for decorating.
• 8 ounces cream cheese – stabilizes the whipped cream frosting so it holds its shape.
• 1 cup powdered sugar – sweetens the frosting without making it gritty.
• ¾ teaspoon vanilla extract – gives the whipped cream a little warmth.
• 2¼ cups cold heavy whipping cream – whipped into a light, fluffy frosting.

How to make Strawberry Shortcake Cake?

Step 1 – Prep the oven and dry ingredients

I start by preheating the oven to 350°F. Then I grab a medium bowl and whisk together the flour, baking powder, and salt.

This step is simple but important. I used to skip whisking dry ingredients together and ended up with weird pockets of baking powder in cake slices. Lesson learned.

Step 2 – Mix the wet ingredients

In a large bowl I beat the sugar, oil, eggs, egg whites, vanilla, and almond extract until everything looks smooth and blended.

Then I mix in the sour cream. The batter starts looking thicker at this point and honestly a little odd, but that’s normal.

Step 3 – Finish the cake batter

I add about half of the flour mixture and mix just until it disappears.

While the mixer runs, I slowly pour in the milk. Then the rest of the flour mixture goes in. I scrape the bowl a couple times and stop mixing as soon as the batter looks smooth.

Overmixing cake batter is the fastest way to make a tough cake. I learned that the hard way years ago.

Step 4 – Bake the cake layers

I line three 8 inch cake pans with parchment and lightly grease them.

The batter gets divided evenly between the pans. I tap the pans gently on the counter to knock out air bubbles. It’s a small thing but it helps the layers bake evenly.

They bake for about 18 to 22 minutes. When a toothpick comes out clean, they’re done. Then I let them cool completely before even thinking about frosting.

Step 5 – Prep the strawberries

I slice most of the strawberries for the layers and dice a small portion for the top.

Then I toss them with strawberry jam in a bowl. The jam melts into the berries and suddenly they look glossy and taste even sweeter.

I started doing this years ago and now I never skip it.

Step 6 – Make the whipped cream frosting

In a big mixing bowl I beat the cream cheese, powdered sugar, and vanilla until smooth.

Then I slowly pour in the cold heavy cream while the mixer runs. After that I crank the speed up and let it whip until thick, fluffy peaks form.

The cream cheese helps stabilize everything so the frosting doesn’t collapse. It still tastes like whipped cream, just stronger.

Step 7 – Assemble the cake

I place one cake layer on a serving plate and spread a thick layer of frosting on top.

Then comes a pile of strawberries. Not a few. A good amount. This is strawberry shortcake cake after all.

I repeat with the second layer. The final layer gets the rest of the frosting spread over the top and sometimes lightly around the sides.

Then I pile the remaining strawberries right in the center.

Little Things I Learned After Making This Cake Too Many Times

Use really good strawberries

This cake lives and dies by the berries. If they taste bland, the cake will feel bland too.

I try to buy strawberries that smell sweet even before cutting them. That’s usually a good sign.

Cold cream makes better frosting

If the cream is even slightly warm, it takes forever to whip.

I usually keep the carton in the fridge until the second I pour it into the bowl.

Let the cakes cool completely

I know this sounds obvious. But I have absolutely tried frosting a slightly warm cake before.

The whipped cream started sliding everywhere and the whole thing turned into a leaning tower of strawberry chaos.

The rustic look works better

At first I tried frosting the sides perfectly like a bakery cake.

Now I barely frost the sides at all. Sometimes I leave them exposed. It looks more relaxed and honestly fits the whole strawberry shortcake vibe better.

It tastes even better after a short chill

Once the cake is assembled, I like letting it sit in the fridge for about an hour before slicing.

The layers settle, the cream firms up, and the strawberries soak slightly into the cake. The slice holds together better too.

Why This Cake Always Feels Special

There’s something about this cake that just feels happy. Maybe it’s the bright strawberries. Maybe it’s the fluffy cream. I’m not sure.

What I do know is people get excited when it hits the table. Even the friends who claim they don’t like cake suddenly want a slice.

It works for summer birthdays, backyard dinners, or honestly just a random Saturday when strawberries look too good to pass up.

And every time I cut into those layers and see the strawberries and cream tucked inside, I get a little proud of it. Not in a fancy pastry chef way. Just in that quiet, “yeah… that turned out pretty great” kind of way.

Print Recipe

Strawberry Shortcake Cake Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: medium Prep Time 30 mins Cook Time 22 mins Total Time 52 mins

Cooking Temp: 175  C Servings: 12 Estimated Cost: $ 15 Calories: 520

Best Season: Spring, Summer

Description

What tastes like a strawberry shortcake, looks like a beautiful layer cake, and is sure to impress anyone and everyone you serve it to? STRAWBERRY SHORTCAKE CAKE! This recipe captures the classic flavors of strawberry shortcake in a stunning layer cake format. It features three layers of fluffy vanilla cake, a creamy stabilized whipped cream frosting, and fresh strawberries tossed with jam for extra sweetness and shine. Perfect for summer birthdays, BBQs, or any special occasion.

ingredients

Servings

Cake

• 2.5 cups all purpose flour (spooned and leveled)
• 3 teaspoons baking powder
• 0.5 teaspoon salt
• 1.75 cups granulated sugar
• 0.5 cup vegetable or canola oil
• 2 large eggs (room temperature)
• 2 large egg whites (room temperature)
• 2.5 teaspoons pure vanilla extract
• 0.5 teaspoon almond extract (optional, but highly recommended)
• 0.66 cup sour cream
• 0.75 cup milk (preferably whole or 2%, room temperature)

Filling & Topping

• 3 cups fresh strawberries (sliced or diced, 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
• 0.75 teaspoon vanilla extract
• 2.25 cups heavy whipping cream (really cold, straight from the fridge)

Instructions

Cake

1. Preheat oven to 175°C (350°F). Line three 8-inch cake pans with parchment paper and grease the pans.
2. In a medium bowl, whisk flour, baking powder, and salt until combined. Set aside.
3. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined.
4. 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.
5. Evenly divide the batter between the three prepared pans. Tap the pans on the countertop a couple times to remove any air bubbles.
6. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. Place the pans on a rack to cool completely.

Filling & Frosting

1. Combine the strawberries and jam in a bowl and set aside. Reserve about ½ cup of diced strawberries for the top of the cake and use sliced strawberries (about 2½ cups) for the filling layers.
2. For the frosting: Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer with a whisk attachment or hand mixer, beat the mixture on medium speed until smooth.
3. 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.

Assembly

1. Place one layer of cake on a platter. Top with one-third of the frosting, then top with about 1¼ cups of the sliced strawberries.
2. Place another layer of cake on top and repeat with another third of frosting and another 1¼ cups of sliced strawberries.
3. Place the final layer of cake on top. Top with the remaining whipped cream frosting, then place the reserved diced strawberries in the center. Decorate the outside with whole strawberries, if desired.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 520kcal

% Daily Value *

Total Fat 30gg47%

Saturated Fat 15gg75%

Trans Fat 0.5gg

Cholesterol 95mgmg32%

Sodium 260mgmg11%

Potassium 220mgmg7%

Total Carbohydrate 55gg19%

Dietary Fiber 2gg8%

Sugars 38gg

Protein 7gg15%

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Calcium 120mg mg

Iron 1.8mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: The cake layers can be baked a day in advance and stored wrapped tightly at room temperature. The frosting can be made ahead and refrigerated; re-whip briefly before using.
• Room temperature ingredients: For the best cake texture, ensure your eggs, sour cream, and milk are at room temperature before starting.
• Stabilized whipped cream: The cream cheese in the frosting helps stabilize the whipped cream, making it perfect for layering and piping without weeping.
• Storage: Store leftover cake in the refrigerator for up to 2 days. Let sit at room temperature for 15-20 minutes before serving for best flavor.

Keywords: strawberry shortcake cake, strawberry cake, layer cake, whipped cream frosting, summer dessert, vanilla cake, fresh strawberries