Strawberry Shortcake Cake Recipe

There’s something about the combination of soft vanilla cake, fresh strawberries, and fluffy whipped cream that makes this dessert an absolute dream. If you’ve ever loved classic strawberry shortcake, this cake version takes it to a whole new level. It’s light, sweet, and bursting with juicy berries in every bite. Whether for a birthday, a summer get-together, or just a weekend treat, this strawberry shortcake cake is pure joy on a plate.

Strawberry Shortcake Cake Recipe

A sweet memory in every slice

Growing up, strawberry shortcake was the highlight of summer. My grandmother would pick fresh strawberries from her garden, and the whole house would smell like sun-warmed berries. She never made a traditional shortcake, though—she loved turning it into a layer cake, stacking buttery vanilla cake with clouds of whipped cream and the juiciest strawberries we could find. I still remember sneaking extra spoonfuls of macerated strawberries before she could assemble the cake. This recipe is my way of keeping that tradition alive, and every bite takes me right back to those warm, carefree afternoons.

A little background on strawberry shortcake

Strawberry shortcake has been around for centuries, dating back to at least the 1500s. The classic version features a biscuit or sponge cake layered with sweetened strawberries and whipped cream. Over time, bakers started transforming it into a full layer cake, like this one, using buttery vanilla cake instead of biscuits. Some versions even swap out whipped cream for a rich buttercream, but personally, I think nothing beats the lightness of fresh whipped cream.

Let’s talk ingredients: The must-haves and easy swaps

Cake essentials

This vanilla cake is incredibly soft and moist, thanks to a combination of butter, oil, and buttermilk. The butter adds rich flavor, while the oil keeps it tender even after chilling. If you’re out of buttermilk, you can make a quick substitute by mixing 1 ¼ cups of milk with a tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

Strawberries

The star of the show! Fresh strawberries are best here, and I recommend using ripe, in-season berries for maximum sweetness. If your strawberries are on the tart side, let them macerate a little longer in sugar. In a pinch, you can use frozen strawberries—just thaw and drain them well before chopping.

Whipped cream frosting

This stabilized whipped cream holds its shape beautifully, thanks to a little unflavored gelatin. If you prefer a softer frosting, you can skip the gelatin, but keep in mind that the frosting will be less stable. A touch of vanilla gives it just the right amount of sweetness without overpowering the fresh berries.

Strawberry Shortcake Cake Recipe

Kitchen gear: What you need to make this cake

Must-haves

  • Electric mixer: Whipping cream by hand is no joke. Save your arms and use an electric mixer for the best texture.
  • Three 8-inch round cake pans: If you only have two pans, you can bake in batches.
  • Mixing bowls: You’ll need a few—one for the dry ingredients, one for wet, and one for the strawberries.
  • Piping bag and tip (optional): If you want to make fancy swirls on top, a piping bag fitted with a large tip like the Ateco 848 is perfect.

Helpful but not essential

  • Cake leveler: If your cakes dome a little on top, a leveler helps get those perfect, even layers.
  • Bench scraper: Great for smoothing the frosting if you’re going for that “semi-naked” look.

Step-by-step: How to make this strawberry shortcake cake

1. Bake the vanilla cake layers

Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans. Line the bottoms with parchment paper for easy removal. In a large mixing bowl, cream together butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Be gentle—overmixing will make the cake dense. Divide the batter evenly among the pans and bake for 24-26 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Let them cool in the pans for 10-15 minutes before transferring them to a wire rack.

2. Prepare the strawberries

Set aside about ½ pound of strawberries for decoration and slice them in half. Chop the remaining strawberries into small pieces and toss them with sugar. Let them sit while you prepare the frosting—this brings out their natural juices and softens them.

3. Make the stabilized whipped cream

In a small bowl, whisk together the gelatin and cold water. Let it sit until it solidifies. Meanwhile, in a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until thick but not yet at soft peaks. Microwave the gelatin mixture for 5-10 seconds until it liquefies, then slowly drizzle it into the whipped cream while mixing. Continue whipping until stiff peaks form.

4. Assemble the cake

Place the first cake layer on a cake stand and spread a thin layer of whipped cream over the top. Pipe a ring of frosting around the edge to keep the strawberries from spilling out. Use a slotted spoon to layer half of the chopped strawberries in the center. Repeat with the second layer. Place the final cake layer on top and spread a thin layer of frosting around the sides for a “semi-naked” look. Pipe swirls on top and arrange the reserved strawberries for decoration.

5. Chill and serve

Refrigerate the cake for at least 30 minutes before slicing. Use a serrated knife for clean cuts, and if any strawberries spill out, just scoop them onto your plate—trust me, no one will complain.

Strawberry Shortcake Cake Recipe

Make it your own: Fun variations to try

  • Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
  • Dairy-free: Use dairy-free butter, plant-based milk with a splash of vinegar as a buttermilk substitute, and coconut whipped cream for frosting.
  • Chocolate twist: Add a layer of chocolate ganache between the cake layers for a rich surprise.
  • Lemon-strawberry: Add 2 teaspoons of lemon zest to the batter and a squeeze of fresh lemon juice to the strawberries for a bright, citrusy kick.

Serving and pairing ideas

This cake is best served slightly chilled. For an elegant touch, garnish with mint leaves or a dusting of powdered sugar. It pairs beautifully with a side of vanilla ice cream or a drizzle of honey.

What to drink with your strawberry shortcake cake

For a refreshing match, try a chilled glass of Prosecco or a fruity rosé. If you prefer non-alcoholic options, a cold glass of strawberry lemonade or iced tea is just as delightful.

Storing leftovers and making ahead

Store leftover cake in an airtight container in the fridge for up to 3 days. The whipped cream holds up well, but the strawberries will soften over time. For longer storage, freeze individual slices wrapped tightly in plastic wrap.

Strawberry Shortcake Cake Recipe

FAQs

1. Can I make the cake layers in advance?
Yes! Bake them a day ahead, wrap them tightly, and store them at room temperature or in the fridge.

2. What if I don’t have gelatin for the whipped cream?
You can skip it, but the frosting will be softer and best enjoyed the same day.

3. Can I use store-bought whipped cream?
You can, but homemade has a much better flavor and texture.

4. Can I make this in a 9×13 pan instead?
Absolutely! Just adjust the baking time to about 30-35 minutes.

5. How do I keep my cake from drying out?
Don’t overbake, and store it in an airtight container in the fridge.

This strawberry shortcake cake is the perfect balance of fluffy, fruity, and creamy. Try it out, make it your own, and enjoy every delicious bite!

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Strawberry Shortcake Cake Recipe

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Layers of soft vanilla cake, juicy strawberries, and whipped cream frosting make this strawberry shortcake cake a must-try!

  • Total Time: 55 minutes
  • Yield: 12 1x

Ingredients

Scale

Cake

  • ½ cup (113 g) unsalted butter softened
  • ½ cup (120 ml) neutral cooking oil I recommend avocado oil but canola or vegetable would also work
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs room temperature preferred
  • 1 Tablespoon vanilla extract
  • 3 cups (375 g) all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon table salt
  • 1 ¼ cup (300 ml) buttermilk room temperature preferred

Strawberries

  • 2 lb (907 g) strawberries divided
  • 3 Tablespoons (40 g) granulated sugar

Whipped Cream Frosting

  • 1 ½ teaspoons unflavored gelatin
  • 2 Tablespoons (30 ml) cold water
  • 2 ¼ cups (540 ml) heavy whipping cream
  • ¾ cup (94 g) powdered sugar
  • 1 ½ teaspoons vanilla extract

Instructions

1. Bake the vanilla cake layers

Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans. Line the bottoms with parchment paper for easy removal. In a large mixing bowl, cream together butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Be gentle—overmixing will make the cake dense. Divide the batter evenly among the pans and bake for 24-26 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Let them cool in the pans for 10-15 minutes before transferring them to a wire rack.

2. Prepare the strawberries

Set aside about ½ pound of strawberries for decoration and slice them in half. Chop the remaining strawberries into small pieces and toss them with sugar. Let them sit while you prepare the frosting—this brings out their natural juices and softens them.

3. Make the stabilized whipped cream

In a small bowl, whisk together the gelatin and cold water. Let it sit until it solidifies. Meanwhile, in a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until thick but not yet at soft peaks. Microwave the gelatin mixture for 5-10 seconds until it liquefies, then slowly drizzle it into the whipped cream while mixing. Continue whipping until stiff peaks form.

4. Assemble the cake

Place the first cake layer on a cake stand and spread a thin layer of whipped cream over the top. Pipe a ring of frosting around the edge to keep the strawberries from spilling out. Use a slotted spoon to layer half of the chopped strawberries in the center. Repeat with the second layer. Place the final cake layer on top and spread a thin layer of frosting around the sides for a “semi-naked” look. Pipe swirls on top and arrange the reserved strawberries for decoration.

5. Chill and serve

Refrigerate the cake for at least 30 minutes before slicing. Use a serrated knife for clean cuts, and if any strawberries spill out, just scoop them onto your plate—trust me, no one will complain.

Notes

Serving and pairing ideas

This cake is best served slightly chilled. For an elegant touch, garnish with mint leaves or a dusting of powdered sugar. It pairs beautifully with a side of vanilla ice cream or a drizzle of honey.

  • Author: Soraya
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert

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