There’s something truly magical about a Strawberry Shortcake Cake that combines the nostalgic charm of classic strawberry shortcake with the elegance and ease of a layer cake. This Strawberry Shortcake Cake is bursting with fresh strawberries, light fluffy layers, and creamy frosting that melts in your mouth. It’s the perfect dessert to celebrate sunny days, special occasions, or whenever you want to treat yourself to something sweet and spectacular. Once you try it, it will quickly become a beloved staple in your dessert repertoire.

Strawberry Shortcake Cake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Strawberry Shortcake Cake plays a crucial role in creating the perfect balance of flavor, texture, and color. From the soft cake layers that provide a tender crumb, to the juicy strawberries and the smooth, luscious frosting, every component works together in harmony.

All-purpose flour: The backbone of the cake, giving it structure while remaining tender.
Baking powder: Essential for that beautiful, airy rise.
Salt: Enhances all the flavors and balances the sweetness.
Granulated sugar: Adds sweetness and helps create a tender crumb.
Vegetable or canola oil: Keeps the cake moist without overpowering the flavor.
Eggs and egg whites: Provide richness, structure, and lighten the batter.
Vanilla and almond extracts: Add depth and a subtle nutty aroma—almond extract is optional but highly recommended!
Sour cream: Contributes to the moist texture and slight tanginess that complements the strawberries.
Milk: Helps reach the perfect batter consistency and enriches the cake.
Fresh strawberries: The star of the show, fresh and vibrant for both filling and topping.
Strawberry jam: Intensifies the strawberry flavor in the filling.
Cream cheese: Creates a tangy base for the dreamy frosting.
Powdered sugar: Sweetens the frosting perfectly without any grittiness.
Heavy whipping cream: Whipped to fluffy perfection for a light, cloud-like frosting that’s slightly sweet and silky.

How to Make Strawberry Shortcake Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F and mixing together the dry ingredients—flour, baking powder, and salt—to ensure even distribution. Using a mixer, combine sugar, oil, eggs, and extracts until well blended. Add the sour cream, half the flour mixture, then alternating with milk and the remaining flour, mixing until just combined for a tender crumb. Be gentle here; you want a fluffy cake, not a dense one.

Step 2: Bake the Cake Layers

Line three 8-inch pans with parchment and grease them to prevent sticking. Divide the batter evenly and tap the pans on the counter to release air bubbles—this helps create an even texture and rise. Bake for 18-22 minutes, or until a toothpick inserted comes out clean, rotating pans halfway if needed. Let them cool completely on a rack before assembling to avoid melting the frosting.

Step 3: Prepare the Strawberry Filling

While the cake cools, mix 2½ cups sliced strawberries with strawberry jam for a delightful, slightly juicy filling that brings the essence of fresh berries right into the cake layers. Keep a little diced strawberries aside to decorate the top later. This filling perfectly balances the richness of the cake and frosting with natural sweetness and a touch of tartness.

Step 4: Make the Cream Cheese Whipped Frosting

Beat cream cheese, powdered sugar, and vanilla until silky smooth, then gradually add really cold heavy cream while whipping at high speed until you see stiff peaks. The cold cream is key here to ensure the frosting holds its shape beautifully. This frosting is rich yet airy, complementing the strawberry layers without overwhelming them.

Step 5: Assemble the Cake Layers

Place your first cake layer on a serving plate and generously frost it with one-third of the cream. Spread about 1¼ cups of the strawberry filling on top, then repeat for the second layer. For the final layer, spread the remaining frosting evenly and pile the remaining strawberries in the center. If you have whole strawberries, arrange them around the sides for a stunning presentation that looks just as good as it tastes.

How to Serve Strawberry Shortcake Cake

Garnishes

Fresh, whole strawberries make the perfect natural garnish, adding a pop of vibrant color and fresh flavor that invites everyone to dig in. You can also sprinkle a light dusting of powdered sugar or add a few mint leaves for that extra touch of elegance and freshness.

Side Dishes

This cake shines best served on its own with a cup of coffee or tea, but if you want to elevate the experience, fresh vanilla ice cream or a lightly sweetened whipped cream on the side will complement the sweet, tangy layers perfectly.

Creative Ways to Present

Consider serving the Strawberry Shortcake Cake in slices on pretty dessert plates with a drizzle of strawberry sauce or a few extra fresh berries artfully placed around. For a party, you might turn it into mini trifle cups layered with cake crumbs, frosting, and fresh strawberries for a fun twist that tastes just as incredible.

Make Ahead and Storage

Storing Leftovers

Once assembled, keep your Strawberry Shortcake Cake covered in the refrigerator. It will stay fresh for 3-4 days, and the flavors actually deepen after resting a bit. Just be sure to cover it well to avoid absorbing any odors from other foods.

Freezing

While you can freeze the cake layers in advance (wrap tightly in plastic and foil), it’s best to assemble the cake fresh to maintain the best texture and flavor. If you do freeze the assembled cake, expect some texture change in the whipped cream and strawberries.

Reheating

Since this cake is best served chilled, reheating is not recommended. If your cake has been refrigerated, simply allow it to sit at room temperature for about 20-30 minutes before serving to bring out the full flavor and soften the frosting slightly.

FAQs

Can I use frozen strawberries for this Strawberry Shortcake Cake?

Fresh strawberries are best for texture and flavor, but if you use frozen, be sure to thaw and drain them well to avoid excess moisture that could make the cake soggy.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and you should get great results.

Is almond extract necessary?

It’s optional but highly recommended as it adds a lovely subtle depth to the flavor that pairs beautifully with strawberries.

What’s the best way to slice the strawberries for the filling?

Slicing strawberries thinly helps distribute their flavor evenly and makes layering easier and smoother in the cake.

Can I use whipped cream instead of cream cheese frosting?

The cream cheese in the frosting adds a tangy richness that balances the sweetness, but if you prefer, you can use stabilized whipped cream for a lighter option.

Final Thoughts

There is something truly comforting about a Strawberry Shortcake Cake that combines the best parts of a classic strawberry shortcake with a stunning, layered presentation. Whether you’re baking it for a celebration or simply to brighten your day, this cake is sure to bring smiles and happy taste buds around your table. Give it a go, and watch it quickly become one of your all-time favorite sweet treats to share with friends and family.

Strawberry Shortcake Cake Recipe

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5.2 from 8 reviews

A delightful and moist Strawberry Shortcake Cake featuring layers of fluffy vanilla cake, fresh strawberry filling, and creamy whipped cream frosting. This classic dessert is perfect for celebrations or any time you crave a sweet, fruity treat.

Author: nova
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Set aside.
Mix wet ingredients and batter: Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the granulated sugar, vegetable oil, eggs, egg whites, vanilla extract, and almond extract until well blended. Add the sour cream and beat until combined. Gradually add half of the flour mixture, mixing just until combined. While still mixing, slowly add the milk, then add the remaining flour mixture. Be careful not to overmix. Scrape down the sides and bottom of the bowl as needed.
Prepare pans and bake: Line three 8-inch cake pans with parchment paper and grease the pans. Evenly divide the batter among the three pans. Tap the pans gently on the countertop a few times to release any air bubbles. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans halfway through baking to ensure even browning if needed.
Cool the cakes: Remove pans from the oven and place them on a cooling rack. Let the cakes cool completely in the pans before removing.
Make the strawberry filling: Combine 3 cups of fresh sliced or diced strawberries with 2 tablespoons of strawberry jam. Set aside for filling and topping. About 2½ cups of strawberries should be sliced for the filling, and ½ cup diced for garnish.
Prepare the frosting: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth using a stand mixer with the whisk attachment or a hand mixer. While continuing to mix on medium speed, slowly pour in the very cold heavy whipping cream. Stop periodically to scrape the sides and bottom of the bowl. Increase speed to high and whip until stiff peaks form. Keep the cream cold during this step to ensure proper thickening.
Assemble the cake: Place one cake layer on a serving platter. Spread one-third of the whipped cream frosting evenly over the layer, then top with roughly 1¼ cups of the strawberry filling. Add the second cake layer and repeat the frosting and strawberry filling. For the third and final cake layer, spread the remaining whipped cream frosting evenly on top, then arrange the remaining strawberries in the center. Optionally, decorate the outside edges with whole strawberries for a beautiful presentation.