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Strawberry Shortcake Cake Recipe
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
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Total Time 1 hour
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.