When you think of cozy days, nothing warms the heart quite like a slice of Strawberry Shortcake Cake. Its light, fluffy cake layers meld perfectly with sweet, juicy strawberries and rich cream. Just one bite can take you back to sunny afternoons, where laughter and love filled the air. This dessert isn’t just about flavor; it’s about memories. Whether you are celebrating a special occasion or simply want to indulge, this cake wraps you in joy. Let’s dive into the delightful world of Strawberry Shortcake Cake and create something unforgettable together.

Why You’ll Love This Strawberry Shortcake Cake Tonight

• Fast prep: You can whip it up quickly for those last-minute dessert needs.
• Easy cleanup: Simple steps mean less time in the kitchen and more time enjoying.
• Big flavor: Fresh strawberries and cream will dance on your taste buds.

What You’ll Need (Ingredients)

Creating a sweet masterpiece like Strawberry Shortcake Cake requires some simple yet essential ingredients. Here’s what you will need:

• 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

Gathering these ingredients is the first step toward creating your delicious Strawberry Shortcake Cake. Make sure everything is ready before you start baking.

Step-by-Step Directions

Let’s break down the steps for this delightful cake. Each part is simple, ensuring that even novice bakers can create a masterpiece.

Turn Vanilla Cake

1. Preheat the oven to 350°F (175°C). Grab your baking pans and grease them lightly to ensure easy removal later.
2. Mix dry ingredients: In a large bowl, combine 2 1/2 cups of flour, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk well to blend everything.
3. Cream butter and oil: In another bowl, beat together 3/4 cup of room-temperature unsalted butter and 1/4 cup of vegetable oil. Mix until light and fluffy.
4. Add sugar: Gradually add 1 1/2 cups of granulated sugar to the butter mixture while continuing to beat. This helps create a wonderful airy texture.
5. Incorporate eggs and vanilla: Add 4 large eggs one at a time, beating well after each addition. Mix in 1 tablespoon of pure vanilla extract.
6. Combine with dry ingredients: Slowly alternate adding the dry ingredient mixture and the 1 1/4 cups of buttermilk (make sure it’s at room temperature). Begin and end with the dry ingredients. Mix until just combined; do not over-mix.
7. Bake: Divide the batter evenly between your prepared pans. Smooth the tops. Place in the oven and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
8. Cool the cakes: Once baked, let the cakes cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely.

Strawberries

1. Prep the strawberries: While the cakes cool, wash 3 cups of fresh strawberries. Slice them into thin pieces.
2. Mix with jam: In a bowl, combine the sliced strawberries with 2 tablespoons of strawberry preserves or jam. Toss them well to coat. This will add a little sweetness and help create a luscious filling.

Whipped Cream

Beat cream cheese and sugar: In a mixing bowl, beat 3/4 cup of room-temperature cream cheese with 2/3 cup of powdered sugar until smooth.

Make whipped cream: In a separate bowl, whip 1 1/2 cups of heavy whipping cream until soft peaks form. Be careful not to over-beat it.

Combine mixtures: Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful to maintain its fluffy texture.

To Assemble

Layer the cakes: Once your cakes are completely cooled, place one layer on a serving platter.

Add strawberries: Spoon a generous amount of the strawberry mixture over the first layer, spreading it evenly.

Spread whipped cream: Top the strawberries with a layer of the whipped cream mixture.

Add second layer: Carefully place the second cake layer on top. You can repeat the process with the remaining strawberries and whipped cream on top.

Chill: Let the assembled cake rest in the refrigerator for about 30 minutes to firm up slightly. This is also a wonderful time to prepare your garnishes or extras.

Storage

If you have leftovers (though it’s hard to imagine), store them properly. Keep the Strawberry Shortcake Cake in the refrigerator, covered, for up to 3 days. If you want to keep it longer, it can go into the freezer. Just ensure to wrap it tightly. To enjoy later, simply thaw it in the fridge overnight.

Serving Ideas That Make It Shine

This Strawberry Shortcake Cake is delicious on its own, but you can elevate your dessert experience with other delightful treats.

• Vanilla Ice Cream: A scoop of vanilla ice cream alongside a slice of cake creates a creamy contrast.
• Syrups and Sauces: Drizzling chocolate sauce or caramel over the top adds a rich and sweet finish.
• Extra Fruit: Serve extra sliced strawberries or mixed berries for a fresh burst with each bite.
• Flavored Whipped Cream: Consider zesting a lemon or orange into the whipped cream for an additional layer of flavor.

These simple add-ons can transform your dessert into a whole experience.

Keep It Fresh: Storage & Reheat Tips

After enjoying your Strawberry Shortcake Cake, you might have some leftovers. Here are tips to keep it fresh:

• Refrigerate: Place leftovers in the fridge, wrapped tightly in plastic wrap or in an airtight container. This will keep it fresh for about 3 days.
• Freeze for longer storage: If you want to store it longer, freeze slices wrapped in plastic wrap, then in foil. It can last up to 2 months.
• Crisp-back tip: If the cream becomes too soft upon thawing, briefly warm slices in the oven at 350°F (175°C) for about 5 minutes or in an air fryer for a quick crisp-back.

Shortcuts for Busy Bakers

We all have busy days. Here are a few shortcuts to save time while creating your Strawberry Shortcake Cake:

• Pre-mixed batters: Use pre-mixed cake batter to save on mixing time.
• Frozen fruit: Use frozen strawberries to cut down on slicing time. Just make sure they are thawed and drained first.
• Bagged toppings: Store-bought whipped cream and cream cheese frosting can be used for a quick topping.

These shortcuts help you enjoy a delicious dessert without spending hours in the kitchen.

Sweet Swaps & Variations

If you want to experiment with flavors or ingredients, here are some budget-friendly and tasty variations:

• Gluten-free flour: Substitute all-purpose flour with a 1:1 gluten-free blend for a gluten-free version.
• Alternative fruits: Swap strawberries for blueberries, raspberries, or peaches to create a berry blend.
• Healthier sweeteners: Use honey or maple syrup instead of granulated sugar for a different flavor profile.
• Dairy-free options: Substitute dairy with almond milk or coconut cream in the whipped mixture for a dairy-free alternative.

These variations breathe new life into the classic Strawberry Shortcake Cake.

Strawberry Shortcake Cake

A delightful cake featuring fluffy layers, sweet strawberries, and rich cream, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

  

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For the Cake

• 2 1/2 cups all-purpose flour About 324 grams
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter Room temperature, about 169 grams
• 1/4 cup vegetable oil About 60 ml
• 1 1/2 cups granulated sugar About 300 grams
• 4 large eggs Room temperature
• 1 tbsp pure vanilla extract
• 1 1/4 cups buttermilk About 300 ml, room temperature

For the Strawberries

• 3 cups sliced strawberries About 450 grams
• 2 tbsp strawberry preserves or jam

For the Whipped Cream

• 3/4 cup cream cheese Room temperature, about 170 grams
• 2/3 cup powdered sugar About 82 grams, divided
• 1 1/2 cups heavy whipping cream About 360 ml
• 2 tsp vanilla extract

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease your baking pans lightly.
• In a large bowl, combine 2 1/2 cups of flour, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk together.
• In another bowl, beat together 3/4 cup of unsalted butter and 1/4 cup of vegetable oil until light and fluffy.
• Gradually add 1 1/2 cups of granulated sugar to the butter mixture, beating continuously.
• Add 4 eggs one at a time, mixing well after each addition. Then mix in 1 tablespoon of vanilla extract.
• Slowly alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the batter between prepared pans, smooth the tops, and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
• Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.

Strawberry Preparation

• Wash and slice 3 cups of strawberries. In a bowl, mix them with 2 tablespoons of strawberry preserves or jam.

Whipped Cream Preparation

• Beat 3/4 cup of cream cheese with 2/3 cup of powdered sugar until smooth.
• In a separate bowl, whip 1 1/2 cups of heavy whipping cream until soft peaks form.
• Gently fold the whipped cream into the cream cheese mixture until well combined.

Assembling the Cake

• Place one cooled cake layer on a serving platter.
• Spread a generous amount of the strawberry mixture over the top.
• Top with a layer of the whipped cream mixture.
• Add the second cake layer on top and repeat with remaining strawberries and cream if desired.
• Chill the assembled cake in the refrigerator for about 30 minutes.

Notes

Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, warm slices in the oven at 350°F for about 5 minutes.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 46gProtein: 4gFat: 17gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 25g

Keyword Baking, Cake, Dessert, Strawberry Shortcake, sweet treat

Tried this recipe?Let us know how it was!

FAQs About Strawberry Shortcake Cake

1. Can I use frozen strawberries?
   Yes, frozen strawberries work beautifully; just ensure they are thawed and drained before using.
2. How can I make the cake gluten-free?
   Use a gluten-free flour blend in place of all-purpose flour for the cake batter.
3. What can I use instead of buttermilk?
   You can create a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar, letting it sit for 5 minutes.
4. How do I store leftovers?
   Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
5. Can I make it ahead of time?
   Yes! You can assemble the cake a day in advance and store it in the refrigerator until serving.

Creating your own Strawberry Shortcake Cake is a delightful experience that fills your home with warmth and sweetness. Each layer of fluffy cake, juicy strawberries, and rich whipped cream brings comfort to the table and smiles to your loved ones’ faces. No matter the occasion, this cake is sure to be a hit. So gather your ingredients and start baking. The joyful experience of making and sharing this cake is one you won’t forget. Enjoy every bite!