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This Strawberry Shortcake Cake is what I make when I want something familiar but still a little dramatic. It has the soul of classic strawberry shortcake, just stacked higher and dressed up enough to stop a conversation mid-sentence.
The layers are soft vanilla cake, tender but strong, filled with clouds of whipped cream and sweet, glossy strawberries. It feels nostalgic and fresh at the same time, which is honestly my favorite kind of dessert.
I’ve baked a lot of strawberry desserts over the years, but this one sticks with people. Maybe it’s the contrast. Light cake, cool cream, juicy fruit. Nothing fancy, yet somehow unforgettable.
This is also the cake I pull out when strawberries are truly good. When they smell like strawberries before you even slice them. That’s when this cake really shines.
Ingredients Needed for the Recipe
- All purpose flour – forms the structure of the cake without making it heavy.
- Baking powder – gives the cake its lift and fluffy texture.
- Salt – balances the sweetness and sharpens the flavors.
- Granulated sugar – sweetens the cake and keeps it moist.
- Vegetable or canola oil – creates a tender crumb that stays soft.
- Eggs – add richness and stability to the cake layers.
- Egg whites – keep the cake light while adding structure.
- Vanilla extract – brings warmth and classic bakery flavor.
- Almond extract – optional, but it quietly boosts the vanilla.
- Sour cream – adds moisture and a subtle tang.
- Milk – loosens the batter and keeps the cake soft.
- Fresh strawberries – the heart of the cake, used for filling and topping.
- Strawberry jam – coats the berries and enhances their sweetness.
- Cream cheese – stabilizes the whipped cream frosting.
- Powdered sugar – lightly sweetens the frosting without grit.
- Heavy whipping cream – whips into a fluffy, stable frosting.
I keep this ingredient list simple on purpose. Each item earns its place, and nothing feels extra or decorative just for show.
Why This Cake Works So Well
This cake is all about balance. The vanilla layers are soft but not fragile, which matters when you’re stacking whipped cream and fruit.
The frosting is whipped cream, not buttercream, so it stays light and cool. The cream cheese keeps it from collapsing or melting into a mess.
The strawberries aren’t just sliced and tossed on. Mixing them with jam makes them glossy and slightly syrupy, which means every bite tastes intentional.
How to make Strawberry Shortcake Cake?
Step 1 – Prepare the Cake Batter
Start by preheating the oven to 350°F and lining three 8-inch cake pans with parchment. Grease the sides well so the layers release cleanly.
Whisk together the flour, baking powder, and salt in a bowl and set it aside. This step seems small, but it keeps the batter smooth later.
In a large bowl, beat the sugar, oil, eggs, egg whites, and extracts until everything looks blended and glossy.
Step 2 – Finish and Bake the Cake
Add the sour cream and mix just until incorporated. The batter should already look thicker and creamier at this point.
Mix in half of the dry ingredients, then slowly pour in the milk. Add the remaining flour and stop mixing as soon as it comes together.
Divide the batter evenly between the pans and bake until a toothpick comes out clean. Let the layers cool completely before moving on.
Step 3 – Prepare the Strawberry Filling
Slice most of the strawberries thin for layering, and dice a small portion for the top. Toss them gently with the strawberry jam.
Set the bowl aside and let the strawberries rest while you prepare the frosting. This gives them time to become glossy and juicy.
Step 4 – Make the Whipped Cream Frosting
Beat the softened cream cheese with powdered sugar and vanilla until smooth and lump-free. Take your time here.
With the mixer running, slowly pour in the cold heavy cream. Increase the speed and whip until stiff peaks form.
The frosting should be fluffy but stable, holding its shape without feeling dense or heavy.
Step 5 – Assemble the Cake
Place the first cake layer on a serving plate. Spread a generous layer of frosting over the top.
Add a layer of strawberries, spreading them evenly without pressing them into the cake. Repeat with the second layer.
Finish with the final cake layer, the remaining frosting, and a pile of strawberries in the center.
Serving Ideas
This cake looks beautiful served as-is, with the sides slightly exposed and the layers visible. It feels relaxed and welcoming.
If you want something more polished, lightly frost the sides and smooth them with an offset spatula. Both versions work.
I usually serve this chilled but not cold. Let it sit out for about fifteen minutes so the cake softens slightly.
Tips
- Use ripe, fragrant strawberries for the best flavor.
- Keep the cream very cold before whipping.
- Do not overmix the cake batter or it will lose its tenderness.
- Slice the strawberries thin for neat, even layers.
- Chill the cake briefly before slicing for cleaner cuts.
Variations You Can Try
If you prefer fewer layers, bake the batter in two pans instead of three. The layers will be thicker and just as satisfying.
You can add a thin layer of lemon zest to the frosting if you like a brighter finish. It plays nicely with the strawberries.
For a more rustic version, use spoonfuls of frosting instead of smoothing it. The cake will still taste incredible.
Storing the Cake
This cake should be stored in the refrigerator because of the whipped cream frosting. Cover it gently to protect the strawberries.
It keeps well for up to two days, though the cake is softest and freshest on the first day.
If you need to make it ahead, bake the cake layers in advance and assemble the day you plan to serve it.
This Strawberry Shortcake Cake is one of those recipes that feels like summer on a plate. It’s simple, generous, and made to be shared.
Strawberry Shortcake Cake Recipe
Description
A tender vanilla cake filled with layers of whipped cream frosting and juicy strawberries. The classic flavors of strawberry shortcake in a rustic, yet elegant layer cake—perfect for summer gatherings, birthdays, or any occasion that calls for something sweet, fresh, and beautiful.
ingredients
Cake
Filling & Topping
Frosting
Instructions
Cake
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Preheat oven to 350°F (175°C).
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In a medium bowl, whisk flour, baking powder, and salt until combined. Set aside.
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Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined.
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Add half of the flour mixture, beating until just combined. While still beating, slowly add milk, then the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix.
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Line three 8-inch cake pans with parchment paper and grease the pans. Evenly divide the batter between the three pans. Tap/gently drop the pans on the countertop a couple times to remove any air bubbles.
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Bake for 18–22 minutes, until a toothpick inserted into the center comes out clean. If necessary, rotate the pans once during bake time to ensure even browning. Place the pans on a rack to cool completely.
Filling
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Combine the strawberries and jam and set aside. Slice about 2½ cups for the filling and dice about ½ cup for the topping.
Frosting
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Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer with a whisk attachment (preferred) or hand mixer, beat the mixture on medium speed until smooth.
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While the mixer is still whipping, slowly pour the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically.
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Increase the speed to high and continue whipping until the cream can hold a stiff peak. Keep the cream cold throughout to ensure proper thickening.
Assembly
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Place one layer of cake on a platter. Top with one-third of the frosting, then top with about 1¼ cups of sliced strawberries.
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Place another layer of cake on top and repeat with frosting and strawberries.
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For the third/top layer of cake, top with remaining whipped cream frosting, then place the remaining diced strawberries in the center. Decorate the outside with whole strawberries, if desired.
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Refrigerate for at least 2 hours before serving to allow the cake to set.
Nutrition Facts
Servings 12
Serving Size 1 slice
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 13g65%
- Cholesterol 85mg29%
- Sodium 280mg12%
- Potassium 210mg6%
- Total Carbohydrate 48g16%
- Dietary Fiber 1g4%
- Sugars 35g
- Protein 5g10%
- Calcium 80 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Bake cake layers a day in advance and store wrapped at room temperature. Assemble the cake the day of serving for best texture.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. The strawberries will release juices over time.
- No cream cheese? Use stabilized whipped cream only, but note it won’t hold shape as long.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure your baking powder is also gluten-free.
Do I have to use almond extract?
No, but it enhances the strawberry flavor beautifully. You can omit it or replace it with an equal amount of vanilla extract.
Can I freeze this cake?
Freezing is not recommended due to the fresh strawberries and whipped cream, which can become watery and lose structure upon thawing.