If you’re on the hunt for a show-stopping dessert that’s bursting with fresh flavor and light, fluffy texture, this Strawberry Shortcake Cake Recipe is exactly what you need. I absolutely love how this cake turns out every time — it’s moist, tender, and layered with juicy strawberries and silky whipped cream that’ll make your taste buds dance. Whether you’re baking for a special occasion or just craving a sweet treat, you’ll find this recipe ridiculously easy and incredibly satisfying. Stick with me, and I’ll share all my tips to help your cake come out perfect!
Why You’ll Love This Recipe
- Deliciously Fresh: The juicy strawberries soak up sugar to bring out the best flavor in every bite.
- Perfectly Moist Cake: A blend of butter and oil keeps the layers tender and not too dense.
- Simple Yet Impressive: You don’t need fancy techniques, just straightforward steps for a beautiful result.
- Customizable and Fun: Easy to tweak with your favorite berries or extras for your personal touch.
Ingredients You’ll Need
The magic of this Strawberry Shortcake Cake Recipe lies in simple, fresh ingredients that highlight the natural sweetness of strawberries and the lightness of whipped cream. Make sure to grab fresh, ripe strawberries and cold heavy cream for the best results.
- All-purpose flour: Measuring properly is key here—fluff the flour first, spoon it into the cup, and level it off for tender, consistent cake layers.
- Baking powder: Your cake’s lift depends on this, so double-check it’s fresh!
- Salt: Just a pinch to balance the sweetness.
- Unsalted Challenge butter: Room temperature butter blends beautifully for fluffiness; I love using Challenge for its creamy texture.
- Vegetable oil: Adding oil helps keep the cake moist without weighing it down.
- Sugar: Plain granulated sugar sweetens the cake, but you’ll also use it to macerate the strawberries.
- Vanilla extract: Pure vanilla brings warmth and depth to the cake and whipped cream.
- Large eggs: These give structure and richness—make sure they’re at room temp for best mixing.
- Milk: Helps everything blend smoothly; whole milk works great.
- Fresh strawberries: The fresher, the better—sweet and ripe are your goal.
- Heavy whipping cream: Cold cream whips up perfectly into thick, fluffy peaks.
- Powdered sugar: For that silky smooth sweetness in the whipped cream without any grittiness.
Variations
One of the things I love about this Strawberry Shortcake Cake Recipe is how flexible it is. Feel free to get creative, swap ingredients, or tailor it to your dietary needs!
- Gluten-Free Version: I’ve replaced all-purpose flour with a gluten-free blend, and it still comes out fluffy and tasty—just be sure to use a blend that includes xanthan gum or similar.
- Mixed Berries: Once, I swapped half the strawberries with fresh blueberries and raspberries — the flavor combo was fantastic and added extra color.
- Vegan Adaptation: Using coconut oil instead of butter and a plant-based milk makes a lovely dairy-free cake, though the texture shifts slightly.
- Less Sweet Version: For my family, I sometimes cut down on the sugar in the whipped cream and strawberries to keep it light and fresh.
How to Make Strawberry Shortcake Cake Recipe
Step 1: Prep your pans and dry ingredients
Start by preparing three 9-inch cake pans. I always line the bottoms with parchment circles and grease the sides well — this makes removing the cakes a breeze and keeps them perfectly shaped. Then, mix your flour, baking powder, and salt in a medium bowl and set aside so they’re ready when you need them.
Step 2: Cream butter, oil, sugar, and vanilla
This is a crucial step. Beat the butter, oil, sugar, and vanilla on medium-high speed until the mixture becomes noticeably lighter in color and fluffy — about 2 minutes. I discovered this trick when my cakes were coming out dense before: proper creaming makes all the difference in texture.
Step 3: Add eggs and alternate dry ingredients with milk
Add the eggs one at a time, making sure each is mostly mixed in before the next goes in. Scrape down the sides of the bowl after this to keep everything well combined. Then add half of your flour mixture, mix gently, followed by the milk, and finally the remaining flour mixture. Don’t overmix here — once everything is smooth and incorporated, you’re good.
Step 4: Bake the cakes
Divide the batter evenly between your prepared pans and bake at 350°F (176°C) for about 18-20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out with just a few moist crumbs. Let the cakes cool for a bit in the pans, then transfer to wire racks to cool completely before assembling.
Step 5: Macerate the strawberries
While the cakes bake and cool, wash and slice your strawberries, then toss them with sugar and pop them in the fridge for at least 1-2 hours. This step is key — it really brings out the strawberries’ juicy sweetness, which gives your cake that classic strawberry shortcake flavor.
Step 6: Whip the cream and assemble
Beat the cold heavy cream, powdered sugar, and vanilla until you get medium to stiff peaks. From there, it’s cake assembly time: layer cake, whipped cream, macerated strawberries, repeat, and finish with a beautiful swirl of cream and fresh berries on top. I love using a piping tip to make little dollops — it adds a fun bakery-like touch.
Pro Tips for Making Strawberry Shortcake Cake Recipe
- Butter and Oil Combo: Using both helps the cake stay moist and tender — I learned this tip from a baker friend, and it really works wonders.
- Don’t Rush the Creaming: The light, fluffy batter gives you that perfect rise and texture, so give it at least 2 minutes with your mixer.
- Macerate Strawberries Long Enough: The longer they sit with sugar, the juicier and more flavorful they become—try not to skip this step.
- Avoid Overmixing: Once you’ve added all ingredients, stop mixing as soon as they’re combined — overmixing can make your cake dense.
How to Serve Strawberry Shortcake Cake Recipe
Garnishes
I love finishing this cake with a few whole fresh strawberries on top—makes it look gorgeous and hints at the flavors inside. Sometimes, I drizzle a bit of the leftover strawberry juice over the top for an extra glossy touch that also adds a touch of tangy sweetness.
Side Dishes
This cake pairs wonderfully with a simple cup of coffee or tea for afternoon indulgence. For a party, I like serving it alongside light fruit salads or fresh lemon sorbet to balance the richness.
Creative Ways to Present
For birthdays or special occasions, I’ve decorated this cake with edible flowers or fresh mint sprigs for a delicate, garden-fresh feel. Another time, I served individual mini versions of this cake in clear cups layered with strawberries and cream — everyone loved the personal touch and it was super easy to eat!
Make Ahead and Storage
Storing Leftovers
My experience is that this cake stays fresh for up to 2 days if you cover it tightly and keep it refrigerated. Since the whipped cream softens over time, it’s best to enjoy it within that window for the perfect texture.
Freezing
I don’t usually freeze this cake assembled because the whipped cream can get watery when thawed. However, you can freeze the cake layers separately — wrap them tightly in plastic wrap and aluminum foil. When you’re ready, thaw overnight in the fridge, then assemble with fresh strawberries and cream.
Reheating
Since this is a cold dessert, reheating isn’t recommended. For leftovers, just serve chilled straight from the fridge. If your cake has been refrigerated for a while, letting it sit at room temperature for 10-15 minutes before serving really brings out the flavors and softens the whipped cream a bit.
FAQs
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Can I make this Strawberry Shortcake Cake Recipe without fresh strawberries?
Fresh strawberries are key to achieving the signature juicy, sweet flavor of this cake. However, you can substitute with frozen strawberries that have been properly thawed and drained, though the texture and moisture may differ slightly. For best results, try to use ripe, fresh berries when possible.
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How far in advance can I assemble this cake?
It’s best to assemble your Strawberry Shortcake Cake on the day you plan to serve it to keep the whipped cream fresh and prevent the cake from becoming soggy. You can prepare the cake layers and macerate the strawberries up to a day ahead and keep them refrigerated until assembly.
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What’s the best way to store leftover cake?
Cover any leftover cake tightly with plastic wrap or store in an airtight container and refrigerate. Consume within 2 days for best texture and flavor since whipped cream tends to soften and beverages release moisture over time.
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Can I use other fruits in place of strawberries?
Absolutely! While strawberries are traditional, feel free to experiment with berries like blueberries, raspberries, or even sliced peaches. Just macerate them with sugar like the strawberries to bring out their natural juices and sweetness.
Final Thoughts
This Strawberry Shortcake Cake Recipe holds a special place in my heart. It’s one of those desserts that’s both elegant and comforting at the same time — perfect for sharing with friends or treating yourself on a cozy afternoon. I’ve lost count of how many times my family has asked for it again, and I’m confident yours will too. Give it a try, follow these tips, and I promise you’ll be amazed at how simple ingredients come together into a truly spectacular cake. Happy baking!
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
- Diet: Vegetarian
Description
Strawberry Shortcake Cake is a classic, layered dessert featuring moist vanilla cake layers, fresh macerated strawberries, and fluffy homemade whipped cream. This cake combines the sweetness of ripe strawberries with rich, creamy textures and a light, tender crumb, perfect for celebrations or a delightful treat.
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: Line three 9-inch cake pans with parchment paper circles at the bottom and grease the sides thoroughly. Preheat your oven to 350°F (176°C) to ensure it’s hot and ready for the cake batter.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for later incorporation.
- Cream butter, oil, sugar, and vanilla: In a large mixer bowl, beat the room temperature unsalted butter, vegetable oil, sugar, and vanilla extract on medium-high speed until the mixture is pale, light, and fluffy, about 2 minutes. This creaming step is crucial for a tender cake texture.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating each egg until mostly incorporated before adding the next. Scrape down the bowl sides as needed to ensure even mixing.
- Add dry ingredients and milk alternately: Add half of the dry ingredient mixture to the batter and mix until just combined. Slowly pour in the milk and mix well. Add the remaining dry ingredients and mix gently until the batter is smooth and combined. Avoid overmixing to keep the cake tender.
- Divide and bake: Evenly divide the batter among the prepared cake pans. Place in the preheated oven and bake for 18-20 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool the cakes: Remove the pans from the oven and let them cool for 2-3 minutes. Then, remove the cakes from the pans and transfer them to wire racks to cool completely.
- Prepare strawberries: Wash the strawberries, remove the stems, and slice them. Toss the sliced strawberries with sugar in a large bowl, then refrigerate for 1-2 hours. This allows the sugar to draw out the juices and sweeten the berries.
- Make whipped cream: Combine the cold heavy whipping cream, powdered sugar, and vanilla extract in a large mixer bowl. Whip on high speed until medium to stiff peaks form, ensuring a light but stable cream for layering.
- Assemble the cake: Place one cake layer on a serving plate. Spread or pipe a layer of whipped cream over it, followed by half the macerated strawberries. Add the second cake layer and repeat with whipped cream and remaining strawberries. Finish with the last cake layer and top with whipped cream swirls and fresh strawberries. Optionally drizzle with leftover strawberry juices.
- Chill before serving: Refrigerate the assembled cake until ready to serve. The cake layers and strawberries can be prepared a day ahead, but the cake is best assembled the same day for freshness.
Notes
- The cake layers and strawberries can be prepared a day in advance, but assemble the cake on the day it will be served for best results.
- Ensure butter is at room temperature for proper creaming to achieve a light cake texture.
- Do not overmix the batter to prevent toughness; mix until just combined and smooth.
- Keep the heavy cream cold before whipping to achieve better volume and stability.
- If you want more strawberry flavor, drizzle the leftover macerated strawberry juice over the whipped cream layer before adding strawberries.
- Use a serrated knife to level the cake layers if they dome to ensure even stacking.
Nutrition
- Serving Size: 1 slice (1/14th of cake)
- Calories: 430 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
