Strawberry Shortcake Cake

This strawberry shortcake cake brings the classic summer dessert into an elegant layer cake form with vanilla cake layers, fresh whipped cream frosting, and juicy strawberries. It’s perfect for celebrations or whenever you want a traditional treat with a homemade touch that feels both rustic and refined.

I first made this cake for a family birthday and it quickly became the go-to dessert. Every bite reminds me of sunny afternoons and laughter around the table.

Gather Your Ingredients

• All purpose flour: spooned and leveled for tender crumb and structure
• Baking powder: provides the necessary rise and lightness—freshness matters for best results
• Salt: balances sweetness and enhances flavor
• Granulated sugar: brings sweetness and moisture
• Vegetable or canola oil: keeps the cake moist and tender, choose neutral flavors so as not to overpower
• Large eggs and egg whites: at room temperature help with even mixing and better rise
• Pure vanilla extract: gives the cake its aromatic warmth
• Almond extract: optional but adds a subtle, delicious complexity—choose pure extract if possible
• Sour cream: adds richness and moisture for a soft crumb
• Milk: preferably whole or 2 percent and at room temperature contributes to tenderness
• Fresh strawberries: sliced or diced bring seasonal freshness and natural sweetness
• Strawberry jam: boosts the berry flavor of the filling and topping
• Cream cheese: softened to cool room temperature stabilizes the whipped cream frosting and adds a slight tang
• Powdered sugar: sweetens the frosting without grittiness
• Vanilla extract: in the frosting enhances flavor
• Heavy whipping cream: really cold is essential for fluffy, stable whipped cream

How to Make It

Sift and Combine Dry Ingredients:

Whisk the all purpose flour, baking powder, and salt in a medium bowl until fully combined to ensure even leavening throughout the cake layers.

Mix the Wet Ingredients:

Using a stand mixer with paddle attachment or a hand mixer, beat the granulated sugar, oil, eggs, egg whites, vanilla extract, and almond extract on medium speed until combined and pale in color. Add in the sour cream and beat until smooth and evenly mixed.

Add Dry and Milk Alternately:

Add half the dry flour mixture and beat until just incorporated without overmixing. Slowly add the milk at room temperature while mixing, then add the remaining flour mixture. Scrape down the sides of the bowl to make sure everything is combined uniformly without overbeating.

Prepare Cake Pans:

Line three 8-inch cake pans with parchment paper and grease the sides well to prevent sticking. Divide the batter evenly among the pans, and gently tap them on the countertop to release air bubbles and promote even baking.

Bake the Cake Layers:

Bake in a preheated 350 degree Fahrenheit oven for 18 to 22 minutes. Rotate the pans halfway if your oven bakes unevenly. Test doneness by inserting a toothpick into the center of the cakes—it should come out clean.

Cool the Cake Layers:

Remove the pans from the oven and place them on a cooling rack for at least 20 minutes. Once slightly warm, gently remove cakes from pans and cool completely before assembling.

Prepare the Strawberry Filling:

Combine about 2 and a half cups of sliced strawberries with strawberry jam in a bowl to macerate. This mixture enhances the flavor and juiciness of the fruit inside the cake.

Make the Frosting:

Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. With the mixer on medium speed, slowly add the cold heavy cream down the side of the bowl. Increase speed to high and whip until stiff peaks form. This texture is important for holding the whipped cream together.

Assemble the Cake Layers:

Place one cake layer on a serving platter and spread one third of the frosting evenly over it. Top with about one and a quarter cups of the strawberry filling. Repeat with the second layer, then top with the last cake layer. Frost the top layer generously and decorate with the remaining strawberries either diced or whole.

Refrigerate Before Serving:

Chill the cake in the refrigerator to allow the frosting to set and flavors to meld. Take the cake out about 20 minutes before serving to bring it to cool room temperature for the best eating experience.

I love the fresh strawberries in this cake because their bright flavor complements the creamy layers perfectly. One summer when I made this for a picnic, the cake disappeared so fast that I had to hide a few slices for myself later.

Flavor Boosters

Serve slices with a dollop of extra whipped cream or a sprinkle of powdered sugar. Fresh mint leaves make a nice garnish and add visual freshness. This cake pairs beautifully with a light dessert wine or a cup of strong coffee to balance the sweetness.

Serving Suggestions

Strawberry shortcake has long been a beloved American dessert traditionally made with biscuit-like shortcakes topped with whipped cream and fresh strawberries. This layered cake form transforms it into a showstopping centerpiece that keeps the same flavors but is easier to serve at gatherings or special occasions.

Creative Twists

While this cake is perfect in strawberry season, you can adapt it with other berries such as blueberries or raspberries for a twist. During the cooler months, try stewed or roasted fruit fillings combined with a dash of warming spices like cinnamon or nutmeg for a cozy change.

This strawberry shortcake cake is a delightful blend of classic flavors and modern elegance that’s sure to please any crowd. Enjoy creating and sharing this memorable dessert.

Common Questions About This Recipe

→ What type of cake is used for this strawberry shortcake?

A moist vanilla cake made with all-purpose flour, sugar, eggs, baking powder, and sour cream creates the perfect base for the layers.

→ How is the whipped cream frosting prepared?

The frosting combines cream cheese, powdered sugar, vanilla extract, and chilled heavy cream whipped until stiff peaks form for a smooth, creamy texture.

→ Can I prepare the cake layers in advance?

Yes, bake and cool the cake layers up to one day ahead, wrap them well, and refrigerate before assembly on the serving day.

→ What type of strawberries work best for filling and topping?

Fresh, ripe strawberries are sliced for the filling and diced for garnish to provide sweet, juicy bursts throughout the cake.

→ How should the assembled cake be stored?

Store the cake in the refrigerator after assembly and bring to cool room temperature before serving for optimal flavor and texture.

→ Is there an alternative frosting option?

Mascarpone cheese can replace cream cheese for a less tangy frosting, or vanilla buttercream or fresh whipped cream can be used though they may be less stable.