Strawberry Shortcake Cake (Recipe for Printing)
Enjoy a light vanilla cake layered with whipped cream frosting and fresh strawberries, ideal for spring gatherings and summer celebrations. Save & click.
# What You Need:
→ Vanilla Cake
01 -
2 1/2 cups all-purpose flour, spooned and leveled
02 -
3 teaspoons baking powder
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1/2 teaspoon salt
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1 3/4 cups granulated sugar
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1/2 cup vegetable oil or canola oil
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2 large eggs, at room temperature
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2 large egg whites, at room temperature
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2 1/2 teaspoons pure vanilla extract
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1/2 teaspoon almond extract (optional but recommended)
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2/3 cup sour cream
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3/4 cup milk, preferably whole or 2%, at room temperature
→ Strawberry Filling
12 -
3 cups fresh strawberries, sliced or diced, divided
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2 tablespoons strawberry jam
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Whole strawberries for garnish, optional
→ Whipped Cream Frosting
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8 ounces cream cheese, softened to cool room temperature
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1 cup powdered sugar
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3/4 teaspoon vanilla extract
18 -
2 1/4 cups heavy whipping cream, very cold
# How to Make It:
01 -
Preheat oven to 350°F. Line three 8-inch round cake pans with parchment paper and grease the pans.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until thoroughly combined. Set aside.
03 -
Using a stand mixer fitted with the paddle attachment or a hand mixer, beat sugar, oil, eggs, egg whites, vanilla extract, and almond extract on medium until fully combined. Add sour cream and beat again until incorporated.
04 -
Add half of the flour mixture to the wet ingredients, mixing just until combined. While mixing, slowly pour in the milk, then add the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Mix only until just combined; avoid overmixing.
05 -
Evenly distribute the batter between the prepared pans. Tap each pan on the countertop to release air bubbles. Bake for 18–22 minutes, rotating pans once during baking if necessary, until a toothpick inserted into the center emerges clean.
06 -
Place cake pans on a wire rack to cool completely before removing layers from the pans.
07 -
In a bowl, combine sliced or diced strawberries with strawberry jam. Set aside; this mixture will be used for both the cake layers and the topping.
08 -
Place softened cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer with whisk attachment or a hand mixer, beat on medium speed until the mixture is smooth. While mixing, slowly stream in the cold heavy cream. Scrape the sides as needed. Increase speed and whip until stiff peaks form.
09 -
Place one cake layer on a serving plate. Spread one-third of the whipped cream frosting over the surface, and top with about 1 1/4 cups of strawberry filling. Add the second cake layer; repeat with frosting and strawberries. Place the final cake layer on top, then spread the remaining whipped cream frosting over the top and center the remaining strawberry mixture. Decorate with whole strawberries if desired.
# Extra Tips:
01 -
For best results, assemble the cake on the day of serving and keep it refrigerated until ready to serve. Bring to cool room temperature before slicing.
02 -
Cake layers can be made one day ahead; wrap tightly and refrigerate. Prepare frosting and strawberries just before assembling.
03 -
If you prefer a less tangy frosting, mascarpone can replace cream cheese, but expect a softer texture.
04 -
To quickly bring eggs and milk to room temperature, place eggs in a bowl of warm tap water for 5 minutes and gently heat the milk for a few seconds.
05 -
If using two 8-inch cake pans instead of three, increase baking time to 22–27 minutes and test for doneness with a toothpick.