I still remember the first time I made this Strawberry Shortcake Cake Recipe—it completely stole my heart. After layering fluffy vanilla cake with sweet strawberries and clouds of whipped cream, I knew this recipe was a keeper.

The texture was soft and moist, the berries were juicy, and the cream tied everything together perfectly. I honestly couldn’t wait to share it with everyone around me. If you love fresh, fruity desserts like I do, this one will quickly become your go-to favorite.

For those who enjoy hearty comfort meals as well, you might also like trying a rich and flavorful Beef Bourguignon Recipe 2 for a completely different but equally satisfying dish.

Ingredients

Here’s everything you’ll need to make this dreamy strawberry shortcake cake. I’ve added helpful tips so you get perfect results every time.

• 2½ cups all-purpose flour — Spoon and level the flour to avoid a dense cake.
• 3 teaspoons baking powder — Helps the cake rise beautifully and stay fluffy.
• ½ teaspoon salt — Enhances sweetness and balances flavor.
• 1¾ cups granulated sugar — Provides the perfect level of sweetness.
• ½ cup vegetable or canola oil — Keeps the cake moist for days.
• 2 large eggs (room temperature) — Adds richness and structure.
• 2 egg whites (room temperature) — Makes the crumb lighter and softer.
• 2½ teaspoons vanilla extract — Gives classic bakery-style flavor.
• ½ teaspoon almond extract (optional) — Adds a subtle, elegant note.
• ⅔ cup sour cream — Creates tenderness and extra moisture.
• ¾ cup whole milk — Ensures a smooth, balanced batter.
• 3 cups fresh strawberries, sliced — Always use fresh for best texture and flavor.
• 2 tablespoons strawberry jam — Coats berries for added sweetness and shine.
• 8 ounces cream cheese, softened — Stabilizes the whipped cream frosting.
• 1 cup powdered sugar — Sweetens the frosting smoothly.
• ¾ teaspoon vanilla extract — Enhances the whipped topping.
• 2¼ cups heavy whipping cream (cold) — Whips into fluffy, stable peaks.

Note: This recipe serves approximately 10–12 slices, depending on portion size.

Variations

If you want to personalize this cake, here are some easy ways to switch it up:

• Dairy-Free: Replace milk with almond or oat milk and use coconut cream instead of heavy cream.
• Sugar-Free: Swap granulated sugar with monk fruit sweetener and use sugar-free jam.
• Lemon Twist: Add 1 tablespoon lemon zest to the batter for brightness.
• Mixed Berry Version: Combine strawberries with raspberries or blueberries for extra color and flavor.
• Chocolate Touch: Add white chocolate shavings between layers for added richness.
• You can also explore savory pairings like Beef Broccoli Recipe if you’re planning a full meal before serving dessert.

Cooking Time

• Prep Time: 30 minutes
• Cooking Time: 20–25 minutes
• Total Time: About 1 hour (plus cooling time)

Equipment You Need

• Stand mixer or hand mixer — For mixing batter and whipping cream easily.
• Three 8-inch cake pans — Creates even, professional-looking layers.
• Parchment paper — Prevents sticking and ensures clean removal.
• Mixing bowls — For combining dry and wet ingredients separately.
• Spatula — Helps fold ingredients and spread frosting smoothly.
• Cooling rack — Allows cake layers to cool evenly.

How to Make Strawberry Shortcake Cake?

This recipe comes together in simple stages. Take your time with each step and you’ll end up with a beautiful bakery-style cake.

Prepare the Cake Batter

Start by preheating your oven to 350°F and lining your cake pans with parchment paper. In one bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the sugar, oil, eggs, egg whites, and extracts until smooth and creamy. Add sour cream and milk, mixing just until combined, then gently fold in the dry ingredients without overmixing.

Bake the Cake Layers

Divide the batter evenly between the prepared pans and smooth the tops. Bake for about 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

Prepare the Strawberries

Slice the fresh strawberries and place them in a bowl with strawberry jam. Stir gently so the berries are lightly coated and glossy. Let them sit for a few minutes to release their natural juices and enhance the flavor.

Make the Whipped Cream Frosting

Beat the softened cream cheese with powdered sugar and vanilla until smooth. Slowly add cold heavy whipping cream while mixing, then increase speed and whip until soft peaks form. The frosting should be thick, airy, and spreadable.

Assemble the Cake

Place one cooled cake layer on a serving plate and spread a generous layer of whipped cream over the top. Spoon some strawberries evenly across the cream, then repeat with the second layer. Add the final cake layer, frost the top, and decorate with remaining strawberries for a stunning finish.

Additional Tips for Making this Recipe Better

After making this cake several times, here are a few personal tips I swear by:

• I always use room-temperature eggs and dairy; it makes the batter smoother.
• I chill my mixing bowl before whipping cream — it helps the peaks form faster.
• I never overmix once I add flour; it keeps the cake soft and tender.
• I assemble the cake shortly before serving so the layers stay fresh.
• I pat strawberries dry if they’re extra juicy to avoid a soggy cake.

How to Serve Strawberry Shortcake Cake?

This cake looks stunning with a few extra fresh strawberries piled on top. I sometimes dust a little powdered sugar over the finished cake for an elegant touch. Adding a small sprig of mint makes it look even more vibrant and fresh.

For gatherings, I like serving slices with extra whipped cream on the side. It pairs beautifully with iced tea, lemonade, or even a scoop of vanilla ice cream for an indulgent treat.

Nutritional Information

Here’s an approximate breakdown per slice:

• Calories: 580–600 kcal
• Protein: 6–8g
• Carbohydrates: 60–65g
• Fat: 35–38g

Make Ahead and Storage

Refrigerating

Store the assembled cake in the refrigerator, covered tightly, for up to 3 days. The whipped cream stays stable thanks to the cream cheese, but it’s best enjoyed within the first 24 hours for peak freshness.

Freezing

You can freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 1 month. Thaw overnight in the refrigerator before assembling with fresh cream and berries.

Reheating

This cake is best served chilled or slightly cool. Simply remove it from the refrigerator 15–20 minutes before serving to allow the flavors to develop fully.

Why You’ll Love This Recipe?

This strawberry shortcake cake truly stands out for so many reasons:

• Easy to Make: The steps are simple and beginner-friendly, even if you don’t bake often.
• Perfect for Any Occasion: It works for birthdays, summer parties, or weekend desserts.
• Fresh and Light Flavor: The combination of berries and whipped cream keeps it refreshing.
• Customizable: You can easily adjust flavors, sweetness, or ingredients.
• Beautiful Presentation: The layered look with fresh strawberries makes it impressive without much effort.

This strawberry shortcake cake brings sunshine to your table with every slice. It’s soft, creamy, fruity, and perfectly balanced. Once you make it, I promise you’ll find yourself craving it again and again. 🍓🍰

Ben Carraoli

Strawberry Shortcake Cake Recipe

I still remember the first time I made this strawberry shortcake cake recipe—it completely stole my heart. After layering fluffy vanilla cake with sweet strawberries and clouds of whipped cream, I knew this recipe was a keeper

Print Recipe Pin Recipe

Total Time 1 hour hr

Ingredients Method Notes

Ingredients

  

• 2½ cups all-purpose flour — Spoon and level the flour to avoid a dense cake.
• 3 teaspoons baking powder — Helps the cake rise beautifully and stay fluffy.
• ½ teaspoon salt — Enhances sweetness and balances flavor.
• 1¾ cups granulated sugar — Provides the perfect level of sweetness.
• ½ cup vegetable or canola oil — Keeps the cake moist for days.
• 2 large eggs room temperature — Adds richness and structure.
• 2 egg whites room temperature — Makes the crumb lighter and softer.
• 2½ teaspoons vanilla extract — Gives classic bakery-style flavor.
• ½ teaspoon almond extract optional — Adds a subtle, elegant note.
• ⅔ cup sour cream — Creates tenderness and extra moisture.
• ¾ cup whole milk — Ensures a smooth balanced batter.
• 3 cups fresh strawberries sliced — Always use fresh for best texture and flavor.
• 2 tablespoons strawberry jam — Coats berries for added sweetness and shine.
• 8 ounces cream cheese softened — Stabilizes the whipped cream frosting.
• 1 cup powdered sugar — Sweetens the frosting smoothly.
• ¾ teaspoon vanilla extract — Enhances the whipped topping.
• 2¼ cups heavy whipping cream cold — Whips into fluffy, stable peaks.

Method

 

1. Start by preheating your oven to 350°F and lining your cake pans with parchment paper. In one bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the sugar, oil, eggs, egg whites, and extracts until smooth and creamy. Add sour cream and milk, mixing just until combined, then gently fold in the dry ingredients without overmixing.
2. Divide the batter evenly between the prepared pans and smooth the tops. Bake for about 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
3. Slice the fresh strawberries and place them in a bowl with strawberry jam. Stir gently so the berries are lightly coated and glossy. Let them sit for a few minutes to release their natural juices and enhance the flavor.
4. Beat the softened cream cheese with powdered sugar and vanilla until smooth. Slowly add cold heavy whipping cream while mixing, then increase speed and whip until soft peaks form. The frosting should be thick, airy, and spreadable.
5. Place one cooled cake layer on a serving plate and spread a generous layer of whipped cream over the top. Spoon some strawberries evenly across the cream, then repeat with the second layer. Add the final cake layer, frost the top, and decorate with remaining strawberries for a stunning finish.

Notes

• I always use room-temperature eggs and dairy; it makes the batter smoother.
• I chill my mixing bowl before whipping cream — it helps the peaks form faster.
• I never overmix once I add flour; it keeps the cake soft and tender.
• I assemble the cake shortly before serving so the layers stay fresh.
• I pat strawberries dry if they’re extra juicy to avoid a soggy cake.