If you’ve been dreaming of a dessert that’s light, fruity, and downright irresistible, you’re going to love this Strawberry Shortcake Cake Recipe. It’s the perfect mix of fluffy cake layers, luscious whipped cream, and juicy strawberries—basically summer on a plate. I’ve made my fair share of strawberries-and-cream desserts, but this cake has a way of stealing the show at any get-together. Stick with me and I’ll walk you through how to get it just right every time!
Why You’ll Love This Recipe
- Perfectly Moist Cake Layers: Combining butter and oil makes these layers so tender and keeps them moist for days.
- Fresh, Juicy Strawberries: Macerating the strawberries with sugar draws out all that natural sweetness and juice.
- Light and Dreamy Whipped Cream: Homemade whipped cream is way better than canned, and pairs beautifully with this cake.
- Showstopper Presentation: It looks impressive enough for special occasions but is easy enough for weeknight treats.
Ingredients You’ll Need
All the ingredients in this Strawberry Shortcake Cake Recipe work together to create that perfect balance between cake, cream, and berry. And don’t worry—you likely already have most of them on hand!
- All-purpose flour: Make sure you measure it properly—scooping and leveling for the best cake structure.
- Baking powder: This is what helps your cake rise so beautifully.
- Salt: Just a pinch to enhance the flavors.
- Unsalted butter: I like using Challenge butter for creaminess and flavor; room temperature is key here.
- Vegetable oil: This keeps the cake moist longer than butter alone.
- Sugar: Sweetens the cake just right—be sure to use granulated sugar for the batter and powdered sugar for the whipped cream.
- Vanilla extract: Adds that warm, cozy undertone every good cake needs.
- Eggs: Large eggs at room temperature will give you the best rise and texture.
- Milk: Whole milk or 2% works great, just bring it to room temp.
- Fresh strawberries: The star of the show! Use ripe, red, and fragrant berries.
- Heavy whipping cream: For the whipped cream, make sure it’s cold straight from the fridge for fluffy peaks.
Variations
I love how versatile this Strawberry Shortcake Cake Recipe is—one of my favorite things is tweaking it just a bit to match the season or occasion. You can keep it classic or personalize it to your taste.
- Chocolate twist: I once added a tablespoon of cocoa powder to the batter for a subtle chocolate hint, and my family went nuts over it!
- Berry combo: Swap or add blueberries or raspberries to macerate alongside the strawberries for a colorful burst of flavor.
- Gluten-free: Use a gluten-free flour blend that measures like regular flour—you won’t lose the tenderness.
- Dairy-free: You can substitute coconut cream for whipping cream and a plant-based butter alternative for the cake to make it dairy-free.
How to Make Strawberry Shortcake Cake Recipe
Step 1: Prep Your Cake Pans and Dry Ingredients
Start by greasing three 9-inch cake pans, lining the bottoms with parchment paper circles. This step saved me frustration multiple times—cakes just slide out so much easier! Preheat your oven to 350°F (176°C). Whisk together your flour, baking powder, and salt in a medium bowl and set aside.
Step 2: Cream Butter, Oil, Sugar, and Vanilla
In your mixer bowl, beat the room temperature butter, vegetable oil, sugar, and vanilla extract for about 2 minutes until the mixture is pale and fluffy. Trust me on this: don’t skimp on this step—it makes a huge difference in your cake’s texture. I’ve learned the hard way that rushing this means denser cake.
Step 3: Incorporate the Eggs, Then the Dry Ingredients and Milk
Add the eggs one at a time, mixing until mostly combined before adding the next. Scrape down the sides of your bowl to keep everything evenly mixed. Next, add half your dry ingredients and mix until combined, then slowly pour in the milk. Finish off with the rest of the dry ingredients, mixing just until smooth. Overmixing at this stage can make your cake tough, so be gentle!
Step 4: Bake and Cool the Cake Layers
Divide the batter evenly among the pans and bake for 18-20 minutes, checking with a toothpick—a few moist crumbs are perfect. Once out of the oven, let them cool for a few minutes in the pans before transferring to wire racks to cool completely. I make sure not to skip this cooling step or the whipped cream melts into a mess!
Step 5: Macerate Your Strawberries
Wash, hull, and slice your strawberries, then toss them with sugar in a big bowl. Pop them in your fridge for at least one to two hours. This step is a game-changer because the sugar pulls out all that natural strawberry juice. I sometimes make these the day before and keep the juice—drizzling it over the finished cake is next-level delicious.
Step 6: Whip the Cream and Assemble
Whip your cold heavy cream with powdered sugar and vanilla until you get soft to medium peaks. I love piping the whipped cream around the cake edges for a pretty finish, but spreading works just as well. Layer the cake with whipped cream and half the strawberries between the layers, finishing with a generous swirl of cream and fresh berries on top. Refrigerate until serving for the best texture and flavor.
Pro Tips for Making Strawberry Shortcake Cake Recipe
- Don’t Rush Creaming: I found that beating the butter and sugar thoroughly makes for fluffier cake layers every time.
- Keep Ingredients at Room Temp: It’s a small step that helps your batter mix smoothly and rise well.
- Chill Strawberries Long Enough: The longer they macerate, the juicier and more flavorful your cake will be.
- Handle Whipped Cream Gently: Whip to medium peaks, so it’s stable but still light and luscious—overwhipping makes it grainy.
How to Serve Strawberry Shortcake Cake Recipe
Garnishes
I love topping this cake with extra fresh strawberries and a few mint leaves for color. Sometimes I drizzle a little of the leftover strawberry juice right over the top—that sweet glaze makes it pop visually and flavor-wise. A light dusting of powdered sugar is a nice touch too!
Side Dishes
Though this cake is a dessert star on its own, I often serve it with a simple cup of coffee or iced tea to balance the sweetness. For brunch, pair it with a fresh fruit salad or a glass of sparkling lemonade. It really complements lighter fare beautifully.
Creative Ways to Present
For a special occasion, I’ve made mini versions of this cake in individual jars or ramekins—makes serving a breeze and looks adorable. I’ve also layered the cake into a trifle bowl with whipped cream and strawberries for a stunning showstopper that guests loved at summer parties.
Make Ahead and Storage
Storing Leftovers
After enjoying your strawberry shortcake cake, wrap leftovers tightly with plastic wrap to keep them moist and flavorful. I keep mine in the fridge and it tastes just as delicious for the next 2 days, though the whipped cream can soften the cake a bit over time.
Freezing
I’ve found freezing the fully assembled cake isn’t ideal because the whipped cream texture changes. But you can freeze the unfrosted cooled cake layers well wrapped—freeze for up to 3 months. Thaw overnight in the fridge before assembling for freshest results.
Reheating
This cake is best served chilled, so reheating isn’t usually necessary. However, if you want a warmer slice, just let it sit at room temperature for 10-15 minutes to soften the whipped cream slightly—just be careful not to melt it completely.
FAQs
-
Can I use frozen strawberries in this Strawberry Shortcake Cake Recipe?
While fresh strawberries give the best texture and flavor, you can use thawed frozen strawberries. Just be mindful that they’ll release more liquid, so drain some of the juice to avoid a soggy cake.
-
How long can I make the cake layers ahead of time?
You can bake the cake layers a day in advance and store them tightly wrapped at room temperature or in the fridge. Just make sure they cool completely before wrapping to keep them from getting soggy.
-
What’s the best way to slice this cake cleanly?
Use a sharp serrated knife and wipe it clean between cuts. For super neat slices, chill the cake for at least an hour beforehand to firm up the layers and whipped cream.
-
Can I make this cake dairy-free?
Yes! Substitute coconut cream whipped with a little sweetener for the whipped cream and use a dairy-free butter substitute in the cake. Just check your other ingredients to keep it fully dairy-free.
Final Thoughts
Making this Strawberry Shortcake Cake Recipe has become one of my favorite kitchen adventures—it brings together all the best parts of classic strawberry shortcake but transforms it into a stunning layered cake that’s pure joy to eat. If you’re looking for a dessert that’s simple enough for a weeknight but special enough for a party, this recipe is your go-to. Trust me, once you try it, your family and friends will keep asking for it again and again. So grab those strawberries and get baking—you’ll be so glad you did!
Print
Strawberry Shortcake Cake Recipe
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic and delightful Strawberry Shortcake Cake featuring tender homemade cake layers, sweet macerated fresh strawberries, and luscious whipped cream. Perfect for celebrations or a special treat, this cake combines light, fluffy texture with juicy strawberries and rich cream for a truly irresistible dessert.
Ingredients
Cake Layers
- 2 1/2 cups (325g) all-purpose flour (measured properly)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (112g) unsalted Challenge butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cups (310g) sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
Strawberries
- 1 pound fresh strawberries
- 3 tbsp (39g) sugar
Whipped Cream
- 2 1/2 cups (600ml) heavy whipping cream, cold
- 1 1/4 cups (144g) powdered sugar
- 2 tsp vanilla extract
Instructions
- Prepare the Cake Pans and Oven: Grease three 9-inch cake pans and place parchment paper circles on the bottoms to prevent sticking. Preheat your oven to 350°F (176°C) to ensure it reaches the ideal baking temperature.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream Butter, Oil, Sugar, and Vanilla: In a large mixer bowl, beat the unsalted butter, vegetable oil, sugar, and vanilla extract on medium-high speed for about 2 minutes until the mixture is light in color and fluffy. Proper creaming is crucial for a tender cake texture.
- Add Eggs: Add the eggs one at a time, mixing after each addition until mostly combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Dry Ingredients and Milk in Alternation: Add half of the dry ingredients to the batter and mix until just combined. Slowly pour in the milk and mix well. Finally, add the remaining dry ingredients and mix until the batter is smooth. Avoid overmixing to maintain cake tenderness.
- Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the Cakes: Remove the pans from the oven and let them cool for 2-3 minutes. Then, transfer the cakes to wire racks to cool completely.
- Prepare the Strawberries: Wash and hull the strawberries, then slice them. In a large bowl, toss the strawberries with sugar. Refrigerate for at least 1-2 hours to allow the sugar to draw out the natural juices, enriching the flavor.
- Make the Whipped Cream: In a chilled mixer bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until medium to stiff peaks form. This creamy topping will add richness and moisture to the cake.
- Assemble the Cake: Place the first cake layer on a cake platter. Spread or pipe a generous layer of whipped cream on top, using a piping tip for decorative dollops if desired. Arrange half of the macerated strawberries over the cream.
- Repeat Layers: Add the second cake layer, followed by another layer of whipped cream and the remaining strawberries.
- Finish the Cake: Top with the final cake layer, then frost with whipped cream, creating swirls or smooth finishing touches. Garnish with fresh strawberries and optionally drizzle any leftover strawberry juices over the top for added flavor.
- Chill and Serve: Refrigerate the cake until ready to serve. For best results, prepare the cake layers and strawberries up to a day in advance, but assemble the cake on the day of serving to maintain freshness and texture.
Notes
- Properly measure flour by spooning it into the cup and leveling it off to avoid dense cake layers.
- Creaming butter and sugar well is essential for a light, fluffy cake texture.
- Allow the strawberries to macerate for at least 1-2 hours; longer will produce sweeter, juicier berries.
- Use cold heavy cream for best whipping results to achieve stable peaks.
- Assemble the cake the day you plan to serve it for optimal freshness.
- Store leftover cake covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/14 of cake)
- Calories: 410
- Sugar: 28g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
