If you’ve ever dreamed of a dessert that’s bursting with fresh, sweet strawberries and wrapped in layers of tender, moist cake, you are going to fall head over heels for this Strawberry Shortcake Cake Recipe. This is a delightful twist on the classic shortcake, brought to life as a luscious, multi-layered cake drenched in a dreamy cream cheese frosting and topped with fresh berries. It’s the perfect way to celebrate sunny days, special occasions, or simply that sweet craving that calls for something extra special but effortlessly homemade.
Ingredients You’ll Need
Getting all your ingredients together is a breeze, and each one plays a starring role in making this cake simply irresistible. From the fluffy cake base to the rich, tangy cream cheese frosting, every element brings a perfect balance of sweetness, texture, and flavor.
- 2½ cups all purpose flour (spooned and leveled): Provides the cake’s light, tender crumb and structure.
- 3 teaspoons baking powder: The rising agent that ensures your cake layers are fluffy and soft.
- ½ teaspoon salt: Enhances all the other flavors and balances the sweetness.
- 1¾ cups granulated sugar: Sweetens the cake just right without overpowering the fresh strawberries.
- ½ cup vegetable or canola oil: Keeps the cake moist and tender with a neutral flavor.
- 2 large eggs (room temperature): Adds richness and helps with structure.
- 2 large egg whites (room temperature): Whipped for lightness and to give the cake a fluffy texture.
- 2½ teaspoons pure vanilla extract: Infuses sweet, aromatic flavor deep into the cake.
- ½ teaspoon almond extract (optional, but highly recommended): Adds a subtle, nutty depth that compliments the strawberries beautifully.
- â…” cup sour cream: Contributes tang and moisture for a tender crumb.
- ¾ cup milk (preferably whole or 2%, room temperature): Ensures a smooth batter and rich crumb.
- 3 cups sliced or diced fresh strawberries (divided): The star fruit that brings juicy bursts of freshness and color.
- 2 tablespoons strawberry jam: Adds concentrated strawberry sweetness and helps keep the layers moist.
- 8 ounces cream cheese (softened to cool room temp): The base of the luscious frosting that adds creamy tanginess.
- 1 cup powdered sugar: Sweetens the frosting perfectly with a silky finish.
- ¾ teaspoon vanilla extract: Enhances the frosting’s flavor for a warm, familiar sweetness.
- 2¼ cups heavy whipping cream (really cold, straight from the fridge): Whipped to fluffy peaks to lighten the frosting and add a dreamy texture.
How to Make Strawberry Shortcake Cake Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to make sure your layers come out perfectly intact. This preparation ensures your cake bakes evenly and lifts easily out of the pans.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. This step ensures that the leavening and salt are evenly distributed throughout the flour, which is key for an even rise and balanced flavor in your cake.
Step 3: Combine the Wet Ingredients
In a separate large bowl, whisk the granulated sugar with the oil until smooth. Add the whole eggs, egg whites, vanilla extract, and almond extract, beating well between each addition. Then stir in the sour cream and milk until the mixture is silky and smooth, creating the perfect base for your cake batter.
Step 4: Bring It All Together
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; you want to maintain a tender texture. Gently fold in half of the sliced strawberries, which will add delightful pockets of fresh fruit in every bite.
Step 5: Bake Your Cake Layers
Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely, which is crucial for frosting later without melting or sliding.
Step 6: Prepare the Frosting
While the cakes cool, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy frosting with a perfect balance of tang and sweetness.
Step 7: Assemble the Cake
Place one cake layer on your serving plate and spread with the strawberry jam, then a generous layer of frosting, followed by half of the remaining fresh strawberries. Top with the second cake layer and frost the entire cake, smoothing with a spatula. Decorate with the remaining fresh strawberries for that show-stopping finish.
How to Serve Strawberry Shortcake Cake Recipe
Garnishes
Nothing complements the strawberry flavors better than a scatter of fresh mint leaves or a light dusting of powdered sugar. Whole strawberries or sliced almonds can add an elegant touch and beautiful contrast in texture and color.
Side Dishes
Pair this cake with a scoop of vanilla bean ice cream or a fresh berry salad to enhance the fruity theme. A refreshing glass of chilled lemonade or sparkling rosé also pairs wonderfully for a classy dessert experience.
Creative Ways to Present
Try serving individual slices of the Strawberry Shortcake Cake Recipe in clear dessert plates to showcase the beautiful layers. For a fun twist, layer the cake as mini trifles in glass jars with extra whipped cream and berries. It’s an instant crowd-pleaser and perfect for celebrations or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered in an airtight container in the refrigerator for up to 3 days. The fresh strawberries and cream-based frosting mean it needs to be kept cool to stay fresh and delicious.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw in the refrigerator overnight and frost just before serving for best results. Freezing the entire assembled cake is not recommended because the cream cheese frosting and fresh strawberries might become watery upon thawing.
Reheating
This cake is best enjoyed cold or at room temperature. If the cake feels too chilled, simply leave it out for 20-30 minutes before serving to allow the flavors to shine and the frosting to soften slightly.
FAQs
Can I use frozen strawberries instead of fresh?
Frozen strawberries tend to release extra moisture which can make the cake soggy, so it’s best to use fresh strawberries whenever possible for that perfect texture and bright flavor.
Is almond extract necessary in the Strawberry Shortcake Cake Recipe?
It’s optional but highly recommended because it adds a subtle nutty note that beautifully enhances the strawberry flavor without overpowering it.
How do I prevent the cake from falling apart when layering?
Make sure the cake layers are completely cooled before assembling and use a generous amount of frosting to hold everything together. You can also trim the dome tops for a flat surface which makes stacking easier.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just make sure your baking powder is gluten-free as well.
What’s the best way to whip the cream for the frosting?
Use very cold heavy cream and chill your mixing bowl and beaters beforehand. Beat on medium-high speed until stiff peaks form but avoid overwhipping to prevent it from turning grainy.
Final Thoughts
This Strawberry Shortcake Cake Recipe is a true celebration of fresh strawberries and dreamy creaminess that feels like a warm hug on a plate. Whether you’re making it for a birthday, a holiday, or just because strawberries are in season, it’s guaranteed to bring smiles and happy sighs around the table. I can’t wait for you to try it and fall in love all over again with this fabulous twist on a classic treat!
Print
Strawberry Shortcake Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Shortcake Cake is a luscious layered dessert combining moist vanilla cake with fresh strawberries, a tangy cream cheese frosting, and fluffy whipped cream. Perfect for spring and summer gatherings, it delivers the classic flavors of strawberry shortcake in an elegant cake form, featuring fresh berries both inside and as garnish.
Ingredients
Cake
- 2½ cups all purpose flour (spooned and leveled)
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs (room temperature)
- 2 large egg whites (room temperature)
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, but highly recommended)
- â…” cup sour cream
- ¾ cup milk (preferably whole or 2%, room temperature)
- 3 cups sliced or diced fresh strawberries (divided)
- 2 tablespoons strawberry jam
Frosting
- 8 ounces cream cheese (softened to cool room temp)
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2¼ cups heavy whipping cream (really cold, straight from the fridge)
Garnish
- Additional whole strawberries (for garnish, optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, sift together the all purpose flour, baking powder, and salt. Set aside.
- Whisk wet ingredients: In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, egg whites, vanilla extract, and almond extract until smooth and creamy.
- Combine sour cream and milk: Add the sour cream and milk to the wet ingredients and mix until fully incorporated.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to avoid overmixing the batter.
- Add strawberries: Gently fold in 1½ cups of the sliced or diced fresh strawberries into the batter, distributing them evenly without breaking them down.
- Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare strawberry jam glaze: Warm the 2 tablespoons of strawberry jam slightly in the microwave or on the stovetop until it is pourable but not hot. Set aside to cool.
- Make cream cheese frosting: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Assemble the cake: Once the cake layers are completely cool, place one layer on your serving plate. Brush the top with some of the warmed strawberry jam glaze. Spread a generous layer of the cream cheese frosting over it. Sprinkle with half of the remaining fresh strawberries. Place the second cake layer on top and repeat brushing with jam glaze and frosting. Use the remaining frosting to cover the top and sides of the cake smoothly.
- Garnish: Decorate the top of the cake with whole strawberries or additional sliced strawberries as desired for an attractive presentation.
- Chill and serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set perfectly. Slice and enjoy your homemade strawberry shortcake cake!
Notes
- For best results, use fresh, ripe strawberries for flavor and sweetness.
- Room temperature eggs and milk help achieve a smooth batter texture.
- Do not overmix the batter to keep the cake tender and light.
- Softening the cream cheese properly is key to a smooth frosting without lumps.
- The almond extract is optional but adds a lovely depth of flavor that complements the strawberries.
- Store leftovers covered in the refrigerator and consume within 3 days.
