The Ultimate Strawberry Shortcake Cake Recipe

I have been on a quest for the perfect Strawberry Shortcake Cake Recipe for years, and I can finally say this is it.

This recipe combines a tender vanilla cake with layers of fresh whipped cream and juicy strawberries. It captures all the classic flavors I love but presents them in a beautiful, impressive layer cake.

Making this felt like a huge success, and I’m so excited to share how you can create this stunning dessert in your own kitchen. It looks gorgeous and tastes even better.

Ingredients You’ll Need

Here are the key ingredients that come together to create this incredible strawberry shortcake cake. Choosing the right components is the first step toward a perfect dessert.

For the Cake:

• 2 ½ cups all-purpose flour: Spooned and leveled is the best way to measure flour to ensure the cake isn’t too dense.
• 3 teaspoons baking powder: This gives the cake its light and fluffy lift.
• ½ teaspoon salt: A little salt enhances all the other flavors in the cake.
• 1 ¾ cups granulated sugar: Provides the perfect amount of sweetness to balance the tart berries.
• ½ cup vegetable or canola oil: Using oil instead of butter guarantees a consistently moist cake crumb.
• 2 large eggs, room temperature: Room temperature eggs mix more evenly into the batter for a smoother texture.
• 2 large egg whites, room temperature: Whipped egg whites add structure and an airy quality to the cake.
• 2 ½ teaspoons pure vanilla extract: Use a high-quality pure vanilla for the best, richest flavor.
• ½ teaspoon almond extract: This is optional, but it adds a wonderful depth that complements the vanilla and strawberries.
• ⅔ cup sour cream: Sour cream adds moisture and a slight tang, creating a tender crumb.
• ¾ cup milk, room temperature: Whole or 2% milk works best, and having it at room temp helps it incorporate smoothly.

For the Filling:

• 3 cups sliced or diced fresh strawberries: Fresh, ripe strawberries are the star of the show.
• 2 tablespoons strawberry jam: Tossing the berries in jam makes them glossy and adds a touch of extra sweetness.
• Additional whole strawberries: These are for garnish, making the final cake look even more appealing.

For the Frosting:

• 8 ounces cream cheese, softened: This is the secret to a stabilized whipped cream that won’t weep or deflate.
• 1 cup powdered sugar: Sweetens the frosting and helps it become smooth and creamy.
• ¾ teaspoon vanilla extract: Adds a classic, sweet aroma and flavor to the whipped cream.
• 2 ¼ cups heavy whipping cream, cold: It’s crucial that the cream is very cold so it whips up to stiff peaks.

Note: These ingredient quantities will yield a three-layer, 8-inch cake that serves approximately 12 people.

Recipe Variations

One of the best things about this recipe is how easily it can be adapted. Here are a few variations to try:

• Dairy-Free Option: You can substitute the sour cream and milk with dairy-free alternatives like almond milk and a dairy-free sour cream or yogurt. For the frosting, use a dairy-free cream cheese and a high-fat coconut cream (the solid part from a can of chilled full-fat coconut milk) in place of heavy cream.
• Flavor Add-Ins: Enhance the cake by adding the zest of one lemon or orange to the cake batter for a bright, citrusy note. A teaspoon of cinnamon in the cake batter can also add a warm, comforting spice.
• Different Fruits: While strawberries are classic, this cake is delicious with other fruits. Try a mix of fresh berries like blueberries and raspberries, or use sliced peaches in the summer for a different twist.
• Frosting Alternatives: If you’re not a fan of cream cheese, you can use mascarpone for a softer, milder frosting. For a more traditional American-style cake, a classic vanilla buttercream is also a great choice, though it will be sweeter.

Cooking Time

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes

Equipment You Need

• Three 8-inch round cake pans: Using three pans creates thinner layers that are perfect for stacking.
• Parchment paper: To line the cake pans and prevent the cake from sticking.
• Stand mixer or hand mixer: Essential for creaming the sugar and fats, and for whipping the frosting to the right consistency.
• Mixing bowls: You’ll need a few for mixing dry ingredients, wet ingredients, and the frosting.
• Whisk and spatula: A whisk helps combine dry ingredients evenly, and a spatula is for scraping the bowl.
• Cooling rack: To cool the cake layers completely before frosting.
• Cake platter or stand: For assembling and serving your beautiful finished cake.

How to Make Strawberry Shortcake Recipe?

This recipe is broken down into four main parts: making the cake, preparing the filling, whipping the frosting, and assembling the final product. Following these steps will lead you to a perfect layer cake.

Prepare the Cake Batter

First, preheat your oven to 350°F. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl or the bowl of a stand mixer, beat the sugar, oil, eggs, egg whites, and extracts until they are well combined. Mix in the sour cream until just incorporated.

Bake the Cake Layers

Add half of the flour mixture to the wet ingredients and mix on low speed. Slowly pour in the milk while the mixer is running, then add the remaining flour mixture. Be careful not to overmix; just mix until everything is combined. Divide the batter evenly between your three prepared 8-inch cake pans and bake for 18-22 minutes, or until a toothpick comes out clean.

Make the Strawberry Filling

While the cakes are cooling, prepare your simple strawberry filling. In a small bowl, gently toss the sliced or diced strawberries with the strawberry jam. This adds a beautiful gloss and a little extra sweetness. Set this mixture aside until you are ready to assemble the cake.

Whip the Cream Cheese Frosting

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. With the mixer on medium, slowly pour in the cold heavy cream. Scrape the sides of the bowl as needed, then increase the speed to high and whip until the frosting is thick and holds stiff peaks.

Assemble the Cake

Place one cooled cake layer on your serving platter. Top it with one-third of the whipped cream frosting, spreading it evenly. Spoon about half of the sliced strawberry mixture over the frosting. Place the second cake layer on top and repeat with another third of the frosting and the remaining sliced strawberries. Add the final cake layer, top with the last of the frosting, and garnish with your remaining strawberries.

Additional Tips for Making this Recipe Better

Having made this cake a few times, I’ve picked up some tricks that really elevate the final result.

• I strongly recommend using the almond extract. It might seem like a small amount, but it adds a subtle complexity to the cake that makes people wonder what your secret ingredient is. It really makes the flavor pop.
• When assembling the cake, I find it helpful to create a small “dam” of frosting around the edge of each layer before adding the strawberries. This helps keep the berries contained and prevents them from squishing out the sides.
• Don’t skip bringing your eggs, sour cream, and milk to room temperature. I know it’s an extra step, but it makes a noticeable difference in the cake’s final texture, making it much more tender and even.
• For the prettiest presentation, I like to use a mix of sliced strawberries for the layers and diced strawberries for the very top. I then place a few whole strawberries in the center to complete the look.

How to Serve Strawberry Shortcake Recipe?

This cake is a showstopper on its own, but a few simple touches can make it even more special. Serve slices on individual plates, making sure each piece gets a good ratio of cake, cream, and strawberries. For an extra touch of elegance, you can dust the top with a little powdered sugar just before serving.

Garnishing with a few fresh mint leaves adds a pop of color that contrasts beautifully with the red strawberries and white cream. If you want to get fancy, you can pipe the frosting on top using a large star tip instead of just spreading it. This cake is best served at a cool room temperature, so take it out of the fridge about 20-30 minutes before you plan to slice it.

Nutritional Information

Here is an estimated nutritional breakdown per serving for this strawberry shortcake cake.

• Calories: 585 kcal
• Carbohydrates: 60 g
• Protein: 7 g
• Fat: 36 g

Make Ahead and Storage

While this cake is best enjoyed the day it is made, you can prepare some components in advance to save time.

Make Ahead

You can bake the cake layers a day ahead. Once they have cooled completely, wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator. You can also make the frosting a day in advance and store it in an airtight container in the fridge; you may need to re-whip it for a minute to fluff it up before assembling.

Storing

Once assembled, the cake must be stored in the refrigerator due to the whipped cream frosting. It will stay fresh for up to 3 days. Cover it with a cake dome or tent it loosely with foil to protect it.

Freezing

I don’t recommend freezing the assembled cake, as the fresh strawberries and whipped cream will not thaw well. However, you can freeze the unfrosted cake layers. Wrap them well in plastic wrap and then foil, and they will keep in the freezer for up to 2 months. Thaw them at room temperature before frosting and assembling.

Why You’ll Love This Recipe?

There are so many reasons to fall in love with this strawberry shortcake cake recipe.

• Classic Flavors, Elevated Presentation: It has all the comforting flavors of a classic strawberry shortcake but is presented as an elegant layer cake. This makes it perfect for birthdays, holidays, or any special occasion.
• Incredibly Moist and Tender Cake: The use of oil and sour cream in the vanilla cake ensures it stays moist and delicious for days. It’s a foolproof cake base that is sturdy enough for layering but still light and fluffy.
• Stabilized Whipped Cream Frosting: The addition of cream cheese to the whipped cream is a game-changer. It ensures the frosting holds its shape beautifully without deflating, so your cake looks just as good as it tastes.
• Versatile and Customizable: You can easily swap the strawberries for other fresh fruits or add different flavor extracts to the cake. This recipe is a fantastic template for your own creative dessert ideas.