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Strawberry Shortcake Cake Recipe

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★★★★★

4.5 from 129 reviews

This Strawberry Shortcake Cake is a luscious layered dessert featuring moist vanilla cake layers, fresh macerated strawberries, and a rich whipped cream frosting stabilized with gelatin for perfect piping and texture. Bright, sweet, and cream-filled, this classic Southern-inspired treat is perfect for celebrations or any special occasion, combining soft crumb cake with juicy strawberries and fluffy, sweet cream frosting.

Ingredients

Scale

Cake

  • ½ cup (113 g) unsalted butter, softened
  • ½ cup (120 ml) neutral cooking oil (avocado, canola, or vegetable oil)
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups (375 g) all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon table salt
  • 1 ¼ cups (300 ml) buttermilk, room temperature

Strawberries

  • 2 lb (907 g) strawberries, divided
  • 3 Tablespoons (40 g) granulated sugar

Whipped Cream Frosting

  • 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

  1. Prepare Cake Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Grease the sides of three 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
  2. Cream Butter, Oil, and Sugar: In a large mixing bowl or stand mixer bowl, use an electric mixer to cream together the softened butter, neutral cooking oil, and granulated sugar until the mixture is creamy and well combined.
  3. Add Eggs: Add eggs one at a time to the creamed mixture, mixing well after each addition to ensure incorporation.
  4. Add Vanilla Extract: Stir in the vanilla extract until fully combined.
  5. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
  6. Alternate Adding Dry Ingredients and Buttermilk: Add about a fourth of the dry flour mixture to the butter mixture and fold gently with a spatula until mostly combined. Then add approximately a third of the buttermilk, stirring gently to combine. Continue alternating between folding in the dry ingredients and stirring in the buttermilk until all are incorporated. Be careful not to overmix; small lumps are fine.
  7. Divide Batter and Bake: Evenly divide the batter between the prepared cake pans. Bake on the center oven rack at 350°F (175°C) for 24-26 minutes. Check doneness by gently pressing the cake tops— they should spring back—or by inserting a toothpick which should come out clean or with a few moist crumbs.
  8. Cool Cakes: Let the cakes cool in their pans for 10-15 minutes, then run a knife around the edges to loosen and invert them onto a cooling rack to cool completely before frosting.
  9. Prepare Strawberries: Set aside about ½ pound (226 g) of strawberries, slicing them in half lengthwise for cake decoration. Chop the remaining strawberries into small ¼–½ inch (1 cm) pieces and toss with 3 tablespoons sugar. Set aside to macerate as you prepare frosting.
  10. Prepare Gelatin: In a small microwave-safe dish, whisk the unflavored gelatin and cold water together until the gelatin is absorbed. Set aside to bloom.
  11. Make Whipped Cream Frosting: In a large chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until mixture thickens but before reaching soft peaks.
  12. Liquefy Gelatin: Microwave the bloomed gelatin for 5-10 seconds until liquefied but not hot. Whisk until smooth.
  13. Incorporate Gelatin: With the mixer on low, drizzle the liquid gelatin into the cream mixture. Gradually increase mixer speed to high and beat until stiff peaks form, making the frosting thick and fluffy.
  14. Level Cakes: Once cooled, level the cakes if needed for even stacking.
  15. Assemble Cake: Place one cake layer on a plate. Spread a thin, even layer of frosting over the top, and pipe a dam of frosting around the edge to hold filling. Use a slotted spoon to layer half of the chopped strawberries in the center, draining excess juice. Top with the next cake layer and repeat. Add the last cake layer, then spread a thin semi-naked layer of frosting around the sides and a smooth even layer on top.
  16. Decorate: Use the remaining frosting to pipe swirls around the cake’s top edge. Arrange the reserved halved strawberries on top as decoration.
  17. Chill and Serve: Refrigerate the cake for at least 30 minutes before slicing and serving. For best slicing, use a serrated knife and support the cake side with your hand or a bench scraper to prevent crumbling. Any berries that fall can be spooned back onto slices.

Notes

  • Make sure all refrigerated ingredients such as eggs and buttermilk are brought to room temperature to ensure better mixing and cake texture.
  • Do not overmix the batter when incorporating dry ingredients and buttermilk to avoid tough cake.
  • The gelatin in the whipped cream frosting stabilizes it to hold shape and piping better.
  • If you do not have buttermilk, you can substitute with milk plus 1 tablespoon vinegar or lemon juice per cup; let it sit 5 minutes before use.
  • Use a serrated knife when slicing to maintain clean cake layers and prevent squishing.
  • The cake is best served within 2 days, stored refrigerated due to fresh strawberries and whipped cream.
  • Adjust sugar amount in strawberries to taste depending on sweetness of fresh fruit.

Keywords: strawberry shortcake cake, layered cake, whipped cream frosting, fresh strawberries, gelatin stabilized frosting, vanilla cake, summer dessert

Find it online: https://tastybynova.com/strawberry-shortcake-cake-recipe-2/