Strawberry Shortcake Cake

Why Make This Recipe

Strawberry Shortcake Cake is a delicious dessert that combines soft vanilla cake with fresh strawberries and creamy whipped cream. It’s perfect for summer gatherings, birthdays, or any celebration. This cake not only looks beautiful but tastes amazing, making it a favorite among both kids and adults. With simple ingredients and easy steps, you can create a dessert that impresses everyone.

How to Make Strawberry Shortcake Cake

Ingredients:

• 2 1/2 cups all-purpose flour (324 grams)
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter (room temperature) (169 grams)
• 1/4 cup vegetable oil (60 ml)
• 1 1/2 cup granulated sugar (300 grams)
• 4 large eggs (room temperature)
• 1 tbsp pure vanilla extract
• 1 1/4 cup buttermilk (300 ml)
• 3 cups sliced strawberries (about 450 grams)
• 2 tbsp strawberry preserves or strawberry jam
• 3/4 cup cream cheese (room temperature) (170 grams)
• 2/3 cup powdered sugar (82 grams, divided)
• 1 1/2 cups heavy whipping cream (360 ml)
• 2 tsp vanilla extract

Directions:

1. Vanilla Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another big bowl, beat the butter, vegetable oil, and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla extract and buttermilk. Gradually add the dry ingredients and mix until just combined.

2. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let them cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

3. Strawberries: In a bowl, mix sliced strawberries with strawberry preserves. Set them aside to let the flavors meld.

4. Whipped Cream: In a separate bowl, beat cream cheese and half of the powdered sugar until smooth. In another bowl, whip the heavy cream with the remaining powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.

5. To Assemble: Once the cakes are cool, place one layer on a serving plate. Spread half the whipped cream mixture on top, then add half of the strawberries. Place the second cake layer on top, and spread the rest of the whipped cream on top. Decorate with remaining strawberries.

6. Storage: You can store any extras in an airtight container in the fridge for up to 3 days.

How to Serve Strawberry Shortcake Cake

Serve Strawberry Shortcake Cake chilled for the best taste. You can cut it into slices and place it on dessert plates. It pairs perfectly with a cup of coffee or tea. For added fun, you can top each slice with a dollop of extra whipped cream and some fresh strawberry slices.

How to Store Strawberry Shortcake Cake

Keep the cake covered and in the refrigerator if you have leftovers. It is best enjoyed within three days for optimal freshness. If you need to store it longer, consider freezing the unassembled cake layers and whipped cream separately.

Tips to Make Strawberry Shortcake Cake

• Make sure your butter and eggs are at room temperature to ensure a fluffy texture.
• Don’t overmix the batter; mix just until combined for soft and tender cake layers.
• You can adjust the sweetness by reducing the amount of powdered sugar in the whipped cream if desired.

Variation

You can switch up the fruit by using blueberries, raspberries, or peaches instead of strawberries. Each fruit adds a unique flavor to the cake. For a chocolate twist, you can add cocoa powder to the cake batter or top it with chocolate ganache.

FAQs

Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them first to avoid extra moisture in your cake.

Can I make this cake in advance?
Absolutely! You can bake the cake layers a day ahead and store them wrapped in plastic wrap in the fridge. Assemble the cake on the day you plan to serve it.

Is it possible to make a gluten-free version?
Yes, you can use a gluten-free flour blend in place of all-purpose flour. Just be sure to check the ingredients of any substitutes for hidden gluten.

Strawberry Shortcake Cake

A delightful dessert combining soft vanilla cake, fresh strawberries, and creamy whipped cream, perfect for summer gatherings and celebrations.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Vanilla Cake

• 2.5 cups 2 1/2 cups all-purpose flour (324 grams)
• 1.5 tsp 1 1/2 tsp baking powder
• 0.25 tsp 1/4 tsp baking soda
• 0.25 tsp 1/4 tsp salt
• 0.75 cup 3/4 cup unsalted butter (room temperature) (169 grams)
• 0.25 cup 1/4 cup vegetable oil (60 ml)
• 1.5 cups 1 1/2 cup granulated sugar (300 grams)
• 4 4 large eggs (room temperature)
• 1 tbsp 1 tbsp pure vanilla extract
• 1.25 cups 1 1/4 cup buttermilk (300 ml)

For the Strawberry Filling

• 3 cups 3 cups sliced strawberries (about 450 grams)
• 2 tbsp 2 tbsp strawberry preserves or strawberry jam

For the Whipped Cream

• 0.75 cup 3/4 cup cream cheese (room temperature) (170 grams)
• 0.67 cup 2/3 cup powdered sugar (82 grams, divided)
• 1.5 cups 1 1/2 cups heavy whipping cream (360 ml)
• 2 tsp 2 tsp vanilla extract

Method

 

Preparation of Vanilla Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another big bowl, beat the butter, vegetable oil, and granulated sugar until light and fluffy.
4. Add eggs, one at a time, mixing well after each.
5. Stir in vanilla extract and buttermilk.
6. Gradually add the dry ingredients and mix until just combined.

Baking the Cake

1. Divide the batter evenly between the prepared pans.
2. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
3. Let them cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Preparing the Strawberries

1. In a bowl, mix sliced strawberries with strawberry preserves. Set aside to let the flavors meld.

Making the Whipped Cream

1. In a separate bowl, beat cream cheese and half of the powdered sugar until smooth.
2. In another bowl, whip the heavy cream with the remaining powdered sugar and vanilla extract until soft peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until smooth.

Assembly

1. Once the cakes are cool, place one layer on a serving plate.
2. Spread half the whipped cream mixture on top, then add half of the strawberries.
3. Place the second cake layer on top, and spread the rest of the whipped cream on top.
4. Decorate with remaining strawberries.

Notes

Store any extras in an airtight container in the fridge for up to 3 days. Serve chilled for the best taste. Adjust the sweetness of the whipped cream as desired.