Strawberry Shortcake Cake Recipe

If you’re looking to make something truly special that screams classic summer indulgence, then grab your apron because this Strawberry Shortcake Cake Recipe is about to become your new favorite. It’s the perfect combination of fluffy cake layers, sweetened strawberries, and pillowy whipped cream—everything you love about traditional strawberry shortcake, but in a show-stopping layered cake form that will wow your family and friends. Trust me, once you try this, you’ll see why it’s such a fan-freaking-tastic recipe!

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Ingredients You’ll Need

The magic of this Strawberry Shortcake Cake Recipe lies in simple, quality ingredients working in harmony—fresh strawberries, rich cream, and a perfectly balanced cake base. Here’s what you’ll want on hand to make it shine.

• All-purpose flour: Measure it properly for the perfect cake crumb—too much flour can make it dense.
• Baking powder: Helps the cake rise light and fluffy. Make sure it’s fresh!
• Salt: Just a pinch to balance out sweetness and enhance flavor.
• Unsalted butter: Brings a rich flavor and tender texture—room temperature is key for easy mixing.
• Vegetable oil: Adds moisture so the cake stays tender after baking.
• Sugar: Sweetens the cake and macerates the strawberries perfectly.
• Vanilla extract: Classic flavor booster you won’t want to skip.
• Large eggs: For structure and richness.
• Milk: Adds moisture and helps create a tender crumb.
• Fresh strawberries: The star of the show—choose ripe, juicy berries.
• Heavy whipping cream: For that luscious whipped cream topping and filling—make sure it’s cold before whipping.
• Powdered sugar: Sweetens the whipped cream without any grit.

Variations

I love how versatile this Strawberry Shortcake Cake Recipe is. Over the years, I’ve played around with it in different ways, making each version just as delicious but tailored to various tastes and occasions. Don’t be afraid to experiment—you’ll find that a little creativity makes it even more fun!

• Berry Mix-Up: I once swapped out strawberries for a mix of raspberries and blueberries—delicious and colorful!
• Dairy-Free Twist: Using coconut cream instead of heavy cream works beautifully if you’re avoiding dairy.
• Chocolate Addition: Adding a thin layer of chocolate ganache under the whipped cream gives it a decadent flair.
• Mini Cakes: Making individual mini cakes is perfect for parties or portion control and they look adorable.

How to Make Strawberry Shortcake Cake Recipe

Step 1: Prepare Your Pans and Preheat the Oven

First things first, line the bottoms of three 9-inch cake pans with parchment paper circles and grease the sides well. This step helps your cakes release cleanly, which saves you from frustration later. Then, preheat your oven to 350°F (176°C) so it’s ready when your batter is mixed.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt throughout the batter, which is crucial for a consistent rise and balanced flavor.

Step 3: Cream Butter, Oil, Sugar, and Vanilla

This is where the magic begins! In a large mixing bowl, beat the unsalted butter, vegetable oil, sugar, and vanilla extract until the mixture is light in color and fluffy—about 2 minutes. Don’t rush this step; I discovered that good creaming makes the cake lighter and gives it a tender texture. You’ll see the batter transform, and that’s your cue to move on.

Step 4: Add the Eggs

Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. This helps everything get fully combined without overworking the batter, which is key to keeping it tender.

Step 5: Alternate Adding Dry Ingredients and Milk

Add half the dry ingredients and mix until mostly combined. Then slowly pour in the milk while mixing. Finally, add the rest of the dry ingredients and mix again until smooth, being careful not to over mix. I used to rush here, but now I take my time to keep the batter light—it really pays off.

Step 6: Bake Your Cakes

Divide the batter evenly between your prepared pans and bake for 18-20 minutes. Test with a toothpick in the center; it should come out with a few moist crumbs but not wet batter. Let the cakes cool in the pans for a few minutes, then transfer to cooling racks to cool completely. Patience here is key because frosting warm cake can quickly turn messy.

Step 7: Prep the Strawberries

While your cakes bake (or even a day ahead), wash and hull the strawberries, then slice them. Toss the slices with sugar and refrigerate for at least 1-2 hours—this macerates the berries, releasing their juices and making them irresistibly sweet. The longer they sit, the juicier they become!

Step 8: Whip the Cream

Chill a large mixing bowl and beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until medium to stiff peaks form. This whipped cream is the crown jewel of the cake; it should be fluffy but hold its shape nicely so it’s easy to spread and pipe.

Step 9: Assemble the Cake

Place your first cake layer on a serving plate. Spread or pipe a generous layer of whipped cream over it—don’t be shy! Add half the macerated strawberries on top. Repeat with the second layer and remaining strawberries. Top with the final layer, then decorate with swirls of whipped cream and fresh strawberries. If you have leftover berry juices, drizzle them over the top or serve on the side for an extra burst of flavor.

Refrigerate until ready to serve. I find making the cake layers and strawberries a day ahead saves me a ton of time, but it’s always best to assemble the cake on the day you plan to enjoy it.

How to Serve Strawberry Shortcake Cake Recipe

Garnishes

I like to finish this cake with a handful of fresh whole strawberries on top and a light dusting of powdered sugar—it adds such a pretty, inviting touch. Sometimes, I toss on a few mint leaves for a bit of color and a fresh note that complements the sweetness beautifully.

Side Dishes

This dessert pairs wonderfully with a simple cup of freshly brewed coffee or tea. For a brunch setting, I love serving it alongside light fruit salads or even some sparkling lemonade to keep things fresh and balanced.

Creative Ways to Present

For special occasions, I’ve dressed up this Strawberry Shortcake Cake Recipe by layering it in clear glass trifle bowls so you can see the beautiful layers of cake, cream, and berries. Another fun idea is to pipe decorative whipped cream rosettes around the edges with an Ateco 808 tip—it really elevates the look for holiday gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover cake stores best in the fridge, tightly covered with plastic wrap or in an airtight container to keep the cream fresh and prevent the cake from drying out. In my experience, it stays delicious for up to 3 days. Just make sure to keep it cold!

Freezing

I don’t usually freeze the fully assembled cake because whipped cream can separate, but the cake layers freeze beautifully on their own. I wrap them tightly in plastic wrap and foil, then thaw in the fridge overnight when I want to assemble the cake fresh.

Reheating

This cake is meant to be enjoyed cold, but if the cake layers feel a bit dense after chilling, letting them sit at room temperature for 15-20 minutes before serving really softens them up again—no reheating necessary.

FAQs

Final Thoughts

This Strawberry Shortcake Cake Recipe holds a special place in my kitchen because it combines the comforting nostalgia of classic strawberry shortcake with a rich, elegant presentation that impresses every time. Whether you’re celebrating a birthday, a sunny weekend, or just a sweet craving, this cake brings smiles and satisfied sighs all around. Give it a try—you’ll love making it as much as eating it!

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