Introduction

Strawberry Shortcake Cake is a delightful twist on a classic dessert, layering fluffy cake with sweet strawberries and rich whipped cream frosting. It’s perfect for celebrations or a special weekend treat, combining fresh flavors with a light, airy texture.

The image shows a close-up of a slice of cake placed on a white plate on a white marbled surface. The cake slice has three layers of light yellow sponge separated by two layers of white cream mixed with small pieces of red strawberries. The top layer of the slice is covered with smooth white cream and decorated with a quarter of a fresh strawberry on the side. In the background, a larger whole cake with similar layers and frosting is slightly blurred. Around the plate, whole fresh strawberries and silver cutlery rest on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (113 g) unsalted butter, softened
½ cup (120 ml) neutral cooking oil (avocado, canola, or vegetable)
1 ½ cups (300 g) granulated sugar
4 large eggs, room temperature preferred
1 Tablespoon vanilla extract
3 cups (375 g) all-purpose flour
1 Tablespoon baking powder
½ teaspoon table salt
1 ¼ cup (300 ml) buttermilk, room temperature preferred
2 lb (907 g) strawberries, divided
3 Tablespoons (40 g) granulated sugar
1 ½ teaspoons unflavored gelatin
2 Tablespoons (30 ml) cold water
2 ¼ cups (540 ml) heavy whipping cream
¾ cup (94 g) powdered sugar
1 ½ teaspoons vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease three 8” round cake pans and line the bottoms with parchment paper.
Step 2: In a large bowl or stand mixer, cream together the softened butter, oil, and granulated sugar until smooth and well combined.
Step 3: Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Alternately fold in the dry ingredients and buttermilk into the butter mixture using a spatula. Start and end with dry ingredients. Mix gently until mostly combined, allowing some small lumps. Avoid over-mixing.
Step 6: Divide the batter evenly between the prepared pans and bake on the center rack for 24–26 minutes. Cakes are done when the tops spring back when touched and a toothpick comes out clean or with a few moist crumbs.
Step 7: Cool the cakes in the pans for 10-15 minutes, then loosen edges with a knife and invert onto a cooling rack to cool completely.
Step 8: Reserve about ½ pound (226 g) of strawberries for decoration, slicing them in half lengthwise.
Step 9: Chop the remaining strawberries into small pieces, toss with 3 tablespoons sugar, and set aside to macerate.
Step 10: In a small microwave-safe dish, whisk gelatin and cold water until absorbed. Set aside.
Step 11: In a chilled large bowl, beat heavy cream, powdered sugar, and vanilla extract until thickened but before soft peaks form.
Step 12: Microwave gelatin for 5-10 seconds until liquefied but not hot, then whisk smooth. With mixer on low, drizzle gelatin into cream. Increase speed and beat to stiff peaks.
Step 13: If needed, level the cooled cakes. Place one layer on a cake plate, spread a thin, even layer of frosting, then pipe a dam of frosting around the edge.
Step 14: Use a slotted spoon to layer half of the chopped strawberries, draining excess juice, inside the frosting dam. Repeat with the next layer.
Step 15: Top with the last cake layer. Spread frosting evenly on top and around the sides in a thin, semi-naked style.
Step 16: Pipe swirls around the top edge using remaining frosting and arrange the reserved halved strawberries on top.
Step 17: Refrigerate the cake for at least 30 minutes before slicing and serving. Use a serrated knife and support the side while slicing to reduce mess.

Tips & Variations

For extra flavor, soak chopped strawberries in a splash of Grand Marnier or balsamic vinegar before layering.
Use coconut cream instead of heavy cream for a dairy-free whipped frosting alternative.
Chilling the mixing bowl before whipping the cream helps the frosting reach stiff peaks faster.
To avoid a soggy cake, drain strawberry juices well before layering in the cake.

Storage

Store the cake covered in the refrigerator for up to 3 days. Because of the fresh berries and whipped cream, it’s best enjoyed within this time. Let the cake sit at room temperature for 10-15 minutes before serving for the best texture. Use a serrated knife to slice gently and avoid crushing the layers.

How to Serve

A two-layer round cake with light golden sponge and white cream between and around the layers, with the cream spread thinly on the sides, showing the sponge underneath. The top has a ring of thick white cream swirls, and fresh whole and halved strawberries with green leaves are placed on top of the cream swirls and scattered around the base. The cake sits on a round white marble board on a white marbled surface, with some strawberries nearby, a gold fork and knife in the foreground, and a turquoise cloth softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and wrap them well in plastic wrap. Assemble and frost the cake on the day you plan to serve it for the freshest results.

What can I use if I don’t have buttermilk?

You can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using.