Name: Strawberry Shortcake Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (324 grams); 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 3/4 cup unsalted butter, room temperature (169 grams); 1/4 cup vegetable oil (60 ml); 1 1/2 cup granulated sugar (300 grams); 4 large eggs, room temperature; 1 tbsp pure vanilla extract; 1 1/4 cup buttermilk (300 ml); 3 cups sliced strawberries (about 450 grams); 2 tbsp strawberry preserves or strawberry jam; 3/4 cup cream cheese, room temperature (170 grams); 2/3 cup powdered sugar (82 grams), divided; 1 1/2 cups heavy whipping cream (360 ml); 2 tsp vanilla extract

Jump to Recipe

If you are looking for a dessert that perfectly captures the essence of fresh, juicy strawberries combined with fluffy, moist cake and heavenly whipped cream, then you absolutely must try this Strawberry Shortcake Cake. It’s a delightful twist on the classic strawberry shortcake, layered to cake perfection. Every bite brings together the sweet tang of strawberries, the tender crumb of vanilla cake, and the smooth richness of cream cheese-stabilized whipped cream. Trust me, once you make this, it will quickly become a crowd favorite at your gatherings and a cherished recipe to whip out for any celebration or just a sweet treat at home.

Strawberry Shortcake Cake Recipe - Recipe Image

Ingredients You’ll Need

This Strawberry Shortcake Cake comes together with a handful of simple, yet essential ingredients that each play a crucial role in the overall flavor, texture, and look. From the creamy butter that keeps the cake moist to the fresh strawberries that add brightness, every component is thoughtfully chosen.

All-purpose flour: The base of our vanilla cake, providing structure and tenderness.
Baking powder and baking soda: These leavening agents ensure the cake rises beautifully and has a light texture.
Unsalted butter: Adds richness and moisture to the cake batter for a melt-in-your-mouth crumb.
Vegetable oil: Keeps the cake extra moist and soft, balancing the butter’s flavor and texture.
Granulated sugar: Sweetens the cake perfectly without overwhelming other flavors.
Large eggs: Help bind ingredients and add lift to the cake batter.
Pure vanilla extract: Boosts the cake’s subtle vanilla flavor with warmth and depth.
Buttermilk: Adds tang and acidity, tenderizing the crumb and improving moistness.
Sliced strawberries: Fresh, juicy, and sweet, they’re the star fruit in this dessert.
Strawberry preserves or jam: Enhances the berries’ natural sweetness and provides a lovely glaze.
Cream cheese: Stabilizes the whipped cream while lending a slight tang for extra flavor complexity.
Powdered sugar: Sweetens the whipped cream smoothly without any graininess.
Heavy whipping cream: Whipped to fluffy perfection to create that luscious, light frosting.
Vanilla extract: Added to the whipped cream, deepening the overall aroma and taste.

How to Make Strawberry Shortcake Cake

Step 1: Preparing the Vanilla Cake Layers

Preheat your oven to 350 degrees Fahrenheit and grease three 8-inch cake pans, lining them with parchment paper for easy removal. In a bowl, whisk together your dry ingredients—flour, baking powder, baking soda, and salt—and set them aside. Using a stand mixer or hand mixer, cream the butter, vegetable oil, and sugar until the mixture is fluffy and light in color. This fluffiness is what helps create a tender cake crumb, so take your time.

Next, add the eggs one at a time, making sure each is fully incorporated before adding the next. Don’t forget to scrape the bowl between additions to get an even mix. Mix in the pure vanilla extract, then alternate adding the buttermilk and dry ingredients in thirds, beginning and ending with the dry ingredients. This alternating method keeps the batter nice and smooth without overmixing, which can make the cake tough.

Once your batter is ready, divide it evenly among the cake pans, smooth the tops, and bake for about 30 minutes. Insert a toothpick to check for doneness—it should come out clean. Let the cakes cool in their pans for 10 minutes before flipping out onto wire racks to cool completely.

Step 2: Preparing the Strawberries

Slice your strawberries thinly—about an eighth of an inch thick—to make layering easier and more elegant. Toss them gently with strawberry preserves or jam to bring out their natural sweetness and add a pretty shine. If your jam is thick, you can thin it slightly with a few drops of water to help the flavor distribute evenly. Set the marinated strawberries aside while you prepare the whipped cream.

Step 3: Making the Whipped Cream Frosting

In a chilled bowl, whip the cream cheese with half of the powdered sugar until smooth and fluffy. The cream cheese adds a wonderful tang and stabilizes the whipped cream so it holds its shape beautifully when piped or spread. Add vanilla extract and continue whipping for another 30 seconds. In a separate bowl, whip the heavy cream with the remaining powdered sugar until stiff peaks form—that means when you lift the beaters, the cream stands tall without falling.

Gently fold about a third of this whipped cream into the cream cheese mixture to lighten it, then fold in the rest carefully to maintain that airy texture. This luscious cream is what brings your Strawberry Shortcake Cake to life.

Step 4: Assembling the Cake

Place your first cake layer on a serving plate and level off any domed top for even layering. Spread or pipe a generous layer of the whipped cream frosting, then arrange a neat layer of the sliced strawberries, being mindful to drain any excess juices to keep the cake from becoming soggy. Add the next cake layer and repeat the process—cream, then strawberries—before placing the final cake layer on top. Finish by generously frosting the top and decorating with whole fresh strawberries for a stunning finish.

How to Serve Strawberry Shortcake Cake

Garnishes

The beauty of this Strawberry Shortcake Cake is how its garnishes enhance both flavor and presentation. Fresh, whole strawberries on top add an inviting pop of color and fruity aroma. For a special touch, you can dust the cake lightly with powdered sugar or add a few mint leaves for a fresh herbal note that complements the sweetness.

Side Dishes

Keep it simple with a cup of freshly brewed coffee or a glass of cold milk, which pairs beautifully with the rich cake. For a lighter option, a scoop of vanilla ice cream can elevate this dessert to a summer special, making every bite feel indulgent yet refreshingly cool.

Creative Ways to Present

Looking to wow your guests? Slice the Strawberry Shortcake Cake into individual portions and serve on decorative plates with extra whipped cream and a drizzle of strawberry sauce. Alternatively, build mini versions in glass jars with layers of cake, strawberries, and cream for a charming, portable treat that’s perfect for picnics or parties.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Shortcake Cake should be stored in an airtight container in the refrigerator to maintain freshness and prevent the whipped cream from drying out. It will keep beautifully for up to two days, making it perfect for enjoying a sweet treat the next day.

Freezing

If you want to freeze the cake, wrap each individual cake layer tightly with plastic wrap and then foil to protect from freezer burn. You can freeze each layer for up to a month. When ready to assemble, thaw overnight in the refrigerator and prepare the whipped cream fresh to maintain its texture and flavor.

Reheating

This cake is best enjoyed chilled, so reheating is generally not recommended. If you prefer a slightly softer cake, allow it to sit at room temperature for 15 to 20 minutes before serving to take the chill off without compromising the whipped cream topping.

FAQs

Can I use fresh cream instead of heavy whipping cream?

Heavy whipping cream is preferred because it whips well and holds its shape. Fresh cream typically has a lower fat content and may not whip to stiff peaks, resulting in a less stable frosting.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar with 1 1/4 cups of milk and let it sit for 5 minutes. This homemade buttermilk substitute works beautifully to tenderize the cake.

How do I prevent the cake from being soggy with the strawberry juice?

Drain the strawberries well before layering and avoid adding too much of the liquid from the preserves. You can gently pat the strawberries with a paper towel to absorb excess juice, keeping your Strawberry Shortcake Cake perfect and intact.

Can I make the cake layers ahead of time?

Absolutely! You can bake the cake layers a day or two ahead, wrap them in plastic wrap, and store in the refrigerator. Just bring them to room temperature before assembling for the best texture and flavor.

Is there a way to make the whipped cream frosting more stable for warmer days?

Yes, the cream cheese in this recipe helps stabilize the whipped cream. For extra stability, you might chill your mixing bowl and beaters before whipping, and avoid making the cake too far in advance if it will be out in warm conditions.

Final Thoughts

I cannot recommend the Strawberry Shortcake Cake enough. It truly combines the best qualities of classic strawberry shortcake into an elegant, layered cake that’s as stunning as it is delicious. Whether you’re celebrating a special occasion or simply craving an irresistible homemade dessert, this cake will deliver smiles and satisfy sweet cravings every time. Grab your ingredients and get baking; your new favorite cake awaits!