Strawberry shortcake is a timeless dessert that combines soft vanilla cake, fluffy whipped cream, and sweet fresh strawberries. This homemade strawberry shortcake cake brings all the flavors of the classic dessert into an elegant layered cake that is perfect for birthdays, summer celebrations, family gatherings, or weekend treats. Every bite is filled with light cake, juicy berries, and creamy frosting, making it a dessert that feels both refreshing and indulgent.
Main Essence of This Dish
The beauty of strawberry shortcake cake lies in its simplicity. Fresh strawberries provide natural sweetness and a burst of flavor, while the tender vanilla cake and light whipped cream create a soft, airy texture. Unlike heavy frosted cakes, this dessert feels fresh and balanced, making it a favorite choice during strawberry season.
Recipe Information
| Detail | Information |
|---|---|
| Recipe Name | Strawberry Shortcake Cake |
| Course | Dessert |
| Cuisine | American |
| Prep Time | 35 Minutes |
| Cook Time | 25 Minutes |
| Total Time | 1 Hour |
| Servings | 12 |
Ingredients
For the Vanilla Cake
- 2½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ¾ cup unsalted butter, softened
- ½ cup vegetable oil
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Strawberry Filling
- 4 cups fresh strawberries, sliced
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream Frosting
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups cold heavy whipping cream
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How to Make Strawberry Shortcake Cake
Step 1: Prepare the Strawberries
Combine the sliced strawberries, sugar, and lemon juice in a bowl. Stir well and let the mixture sit for about 30 minutes. This process helps the strawberries release their juices and develop a richer flavor.
Step 2: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the milk. Mix until a smooth batter forms.
Step 3: Bake the Cake
Divide the batter evenly among the prepared cake pans. Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.
Step 4: Make the Frosting
Beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until fully combined. Slowly pour in the cold heavy cream while beating continuously. Whip until stiff peaks form and the frosting becomes light and fluffy.
Step 5: Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of whipped cream frosting on top and add a generous amount of strawberries. Repeat with the second layer.
Add the final cake layer and frost the top and sides of the cake with the remaining whipped cream frosting. Garnish with additional strawberries if desired.
Step 6: Chill Before Serving
Refrigerate the assembled cake for at least one hour before serving. Chilling helps the layers set and makes slicing easier.
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Helpful Tips
- Use ripe strawberries for the best flavor and natural sweetness.
- Keep the heavy cream cold before whipping.
- Allow cake layers to cool completely before frosting.
- For neat slices, chill the cake before serving.
- Assemble the cake on the day you plan to serve it for maximum freshness.
Serving Suggestions
This strawberry shortcake cake pairs wonderfully with coffee, iced tea, lemonade, or fresh fruit. It is an excellent dessert for summer picnics, birthdays, baby showers, Mother’s Day celebrations, and holiday gatherings.
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Storage Instructions
Store the cake covered in the refrigerator for up to 3 days. Since the frosting contains whipped cream, it should remain chilled. For the best texture, let slices sit at room temperature for 10 to 15 minutes before serving.
Nutritional Information
Approximate values per serving.
| Nutrient | Amount |
|---|---|
| Calories | 560 kcal |
| Carbohydrates | 57 g |
| Protein | 7 g |
| Fat | 33 g |
| Saturated Fat | 19 g |
| Sugar | 39 g |
| Fiber | 2 g |
| Sodium | 240 mg |
Variations
- Add a layer of strawberry jam for extra berry flavor.
- Use a lemon-flavored cake base for a citrus twist.
- Mix blueberries or raspberries with the strawberries for a mixed berry version.
- Turn the recipe into cupcakes for easy serving at parties.
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Frequently Asked Questions
Can I make strawberry shortcake cake ahead of time?
Yes. You can bake the cake layers a day in advance and store them tightly wrapped. Assemble the cake shortly before serving.
Can I use frozen strawberries?
Fresh strawberries are recommended because they provide the best texture and appearance. Frozen strawberries tend to release excess moisture after thawing.
Can I freeze the cake?
You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and thaw before assembling.
Why is my whipped cream frosting runny?
The heavy cream may not have been cold enough, or the frosting may need additional whipping time to reach stiff peaks.
What makes strawberry shortcake cake different from strawberry cake?
Strawberry shortcake cake uses vanilla cake layers combined with whipped cream and fresh strawberries, while strawberry cake typically contains strawberries directly in the cake batter or frosting.
