If you’ve ever dreamed of a dessert that perfectly blends the fresh sweetness of strawberries with luscious cream and a tender cake, this Strawberry Shortcake Cake Recipe is exactly what you need on your table. It’s like a love letter to strawberry season, capturing all the joy of traditional shortcake but in a layered, crowd-pleasing cake form. Whether you’re celebrating a special occasion or just craving a slice of summer any day of the year, this recipe delivers a moist, flavorful, and delightfully creamy treat that’s guaranteed to become a new favorite.
Ingredients You’ll Need
The magic behind this Strawberry Shortcake Cake Recipe is in its mix of simple yet thoughtfully chosen ingredients. From the flour that forms the base to the fresh strawberries that bring vibrant color and flavor, each item plays a crucial role in creating that perfect balance of texture and taste.
- 2½ cups all purpose flour: Provides the structure for the cake with a light crumb when properly leveled.
- 3 teaspoons baking powder: Ensures your cake rises beautifully, giving it that airy texture.
- ½ teaspoon salt: Enhances flavor and balances the sweetness perfectly.
- 1¾ cups granulated sugar: Sweetens the cake without overpowering the fresh strawberry notes.
- ½ cup vegetable or canola oil: Keeps the cake moist and tender.
- 2 large eggs (room temperature): Adds richness and binds the ingredients together.
- 2 large egg whites (room temperature): Whipped into the batter, they create a lighter texture.
- 2½ teaspoons pure vanilla extract: Brings warmth and depth to the cake’s flavor.
- ½ teaspoon almond extract (optional): Adds a subtle nutty aroma that complements strawberries beautifully.
- â…” cup sour cream: Adds moisture and a slight tang for balance.
- ¾ cup milk (whole or 2%, room temperature): Helps blend ingredients smoothly and keeps the batter light.
- 3 cups sliced or diced fresh strawberries (divided): The star ingredient, fresh and sweet to amplify every bite.
- 2 tablespoons strawberry jam: Intensifies the strawberry flavor in the filling.
- Additional whole strawberries (for garnish, optional): Adds a charming finishing touch.
- 8 ounces cream cheese (softened to cool room temp): Creates a rich and tangy frosting base.
- 1 cup powdered sugar: Sweetens the frosting, adjusting to your taste.
- ¾ teaspoon vanilla extract: Balances the cream cheese frosting’s flavor.
- 2¼ cups heavy whipping cream (really cold, straight from the fridge): Whipped into clouds of airy cream.
How to Make Strawberry Shortcake Cake Recipe
Step 1: Prepare Your Cake Batter
Begin by preheating your oven to 350°F (175°C) and greasing three 8-inch round cake pans. In a large bowl, whisk together flour, baking powder, and salt. In another bowl, combine sugar, oil, eggs, egg whites, vanilla extract, almond extract, sour cream, and milk until smooth and well incorporated. Slowly add the dry ingredients to the wet ingredients and mix until just combined; avoid over-mixing to keep your cake tender.
Step 2: Bake to Perfection
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely. This cooling step is key to prevent the frosting from melting when applied.
Step 3: Prepare the Strawberry Filling
While your cakes cool, toss 2 cups of the sliced strawberries with the strawberry jam. This mix will become your luscious filling, bursting with real fruit flavor and a touch of jammy sweetness that brightens each bite.
Step 4: Make the Cream Cheese Frosting
Beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth. In a separate chilled bowl, whip the heavy cream until soft peaks form, then fold it gently into the cream cheese mixture. The result should be a light yet rich frosting that perfectly complements the strawberry layers.
Step 5: Assemble Your Strawberry Shortcake Cake Recipe
Place one cake layer on your serving plate and spread half of the strawberry filling on top. Follow it with a generous layer of the cream cheese frosting. Repeat with the second layer. Place the third cake layer on top and frost the entire cake evenly with the remaining cream cheese frosting. Decorate the top with the remaining whole strawberries for an irresistible finish.
How to Serve Strawberry Shortcake Cake Recipe
Garnishes
Adding fresh whole strawberries on top is a classic choice that instantly signals the summery essence of this cake. For extra flair, try a sprinkle of finely chopped toasted almonds or a dusting of powdered sugar for a delicate, beautiful finish.
Side Dishes
This strawberry shortcake cake pairs wonderfully with a light cup of freshly brewed tea or a scoop of vanilla bean ice cream for those who adore extra creaminess with their dessert. Fresh mint leaves complement the strawberry flavor and add a refreshing note as well.
Creative Ways to Present
Serve your cake slices on pastel-colored plates for a festive look or present the whole cake on a glass cake stand to highlight its layers. For a fun twist, layer individual portions in parfait glasses using some extra crushed shortbread cookies for added crunch.
Make Ahead and Storage
Storing Leftovers
Store leftover cake in an airtight container in the refrigerator for up to three days. This keeps the frosting fresh and the strawberries juicy. Before serving leftovers, let the cake sit at room temperature for about 20 minutes to bring out the best flavors.
Freezing
You can freeze this cake by wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to one month. When ready to enjoy, thaw it overnight in the refrigerator to maintain its beautiful texture and flavor.
Reheating
Since this is a cream-based cake, it’s best served cold or at room temperature rather than reheated. If desired, you can let the refrigerated cake sit out for about 30 minutes before slicing to soften it slightly, but avoid microwaving as it will affect the frosting and strawberries.
FAQs
Can I use frozen strawberries instead of fresh ones?
While fresh strawberries are preferred for their texture and flavor, frozen strawberries can work if thoroughly thawed and drained to prevent excess moisture from affecting the cake’s texture.
Is the almond extract necessary in this recipe?
The almond extract is optional, but it truly enhances the strawberry flavor by adding a subtle nutty depth. If you don’t have it on hand, vanilla extract alone will still make a delicious cake.
Can I make this cake gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure the blend includes xanthan gum to maintain the cake’s structure.
How do I prevent the cake from drying out?
Using oil and sour cream in the batter helps keep the cake moist. Also, avoid overbaking by checking with a toothpick early and removing the cakes from the oven as soon as they are done.
Can I make this cake ahead of time for a party?
Absolutely! This cake can be assembled the day before your event and stored in the fridge. Just add fresh strawberry garnishes right before serving to keep them vibrant and fresh.
Final Thoughts
This Strawberry Shortcake Cake Recipe is a delightful way to celebrate strawberries at their best, and it’s surprisingly straightforward to make. From the moist cake layers to the creamy frosting and real strawberry filling, every bite feels like a special occasion. I genuinely encourage you to try this recipe soon—you deserve a slice of happiness that tastes like summer in every bite.
