There's something magical about a dessert that brings the brightness of summer into every single bite. Strawberry Shortcake Cake is one of those desserts that feels light but still completely satisfying. With layers of soft cake, fresh strawberries, and the most dreamy whipped cream frosting, it's the kind of cake that never fails to impress.
Jump to:
- Why strawberry shortcake cake is perfect for you
- What makes this cake special
- Ingredients you'll need
- Essential kitchen equipment
- Step-by-step instructions for strawberry shortcake cake
- Tips for success
- Variations and swaps
- How to store leftovers
- Best pairings for strawberry shortcake cake
- FAQ
- Recipes you may like
- 📖 Recipe
- 💬 Reviews
This cake is perfect for a weekend treat or a special occasion, and honestly, it's not nearly as complicated as it looks. If you love desserts that taste fresh and homemade but still look like something you'd proudly bring to a party, you're in for a treat.
(If you're in a strawberry mood, you should also check out fresh strawberry sheet cake - it's another family favorite around here!)
Why strawberry shortcake cake is perfect for you
Whether you're hosting a summer cookout, celebrating a birthday, or just want a sweet moment with your family, this cake has your back. The fresh strawberries add brightness, the cream cheese whipped cream brings a little tang, and the soft, fluffy cake ties everything together.
What makes this cake special
Traditional strawberry shortcake is served in pieces, but this version takes everything you love about the classic and stacks it into a gorgeous layer cake. That means every slice has the perfect balance of cake, cream, and berries. And while it looks impressive, it's surprisingly doable - even if you don't bake all the time.
Ingredients you'll need
Cake
- 2½ cups all purpose flour, spooned and leveled
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, but highly recommended)
- ⅔ cup sour cream
- ¾ cup milk (whole or 2%, room temperature)
Filling
- 3 cups sliced or diced fresh strawberries, divided
- 2 tablespoons strawberry jam
- Additional whole strawberries, for garnish (optional)
Frosting
- 8 ounces cream cheese, softened to cool room temp
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2¼ cups heavy whipping cream, very cold
Essential kitchen equipment
- Mixing bowls
- Stand mixer or hand mixer
- Three 8-inch cake pans
- Parchment paper
- Cooling rack
- Rubber spatula
- Cake platter or stand
Step-by-step instructions for strawberry shortcake cake
Making the cake
- Preheat your oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl with a mixer (stand mixer with paddle attachment works best), beat together sugar, oil, eggs, egg whites, and both extracts until smooth. Mix in sour cream.
- Add half of the dry ingredients, mix gently, then pour in the milk while mixing. Add the remaining dry ingredients and beat just until combined. Don't overmix.
- Divide the batter evenly into the prepared pans. Tap pans lightly on the counter to release any air bubbles.
- Bake for 18-22 minutes, or until a toothpick comes out clean. Rotate pans halfway through baking if needed.
- Cool completely on a wire rack before assembling.
Preparing the filling
- In a small bowl, stir together 2½ cups of the strawberries with the strawberry jam.
- Set aside about ½ cup of diced strawberries for the top of the cake.
Making the frosting
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- With the mixer running, slowly stream in the cold heavy cream.
- Increase the speed to high and whip until stiff peaks form. Stop and scrape the bowl as needed.
Assembling the cake
- Place the first cake layer on your platter. Spread on a third of the frosting, then top with about 1¼ cups of the strawberry mixture.
- Repeat with the second cake layer.
- For the top layer, spread on the rest of the frosting and spoon the remaining strawberries in the center.
- Garnish with whole strawberries around the outside if you'd like.
Tips for success
- Don't overmix the batter - keeping it light makes the cake soft and tender.
- Keep the cream cold - whip it straight from the fridge so it thickens properly.
- Make it ahead - you can bake the cake layers the night before, wrap them tightly, and assemble the next day.
Variations and swaps
- Gluten-free option - use a 1:1 gluten-free flour blend.
- Dairy-free option - swap the cream cheese with a dairy-free alternative and use coconut whipped cream.
- Different berries - this also works beautifully with raspberries, blueberries, or a mix of summer berries.
How to store leftovers
Cover and refrigerate for up to 3 days. The cake is best the first two days since the whipped cream frosting softens over time.
Best pairings for strawberry shortcake cake
- Drinks: lemonade, sparkling water with lime, or a chilled glass of rosé.
- Desserts: vanilla ice cream or a simple fruit salad on the side makes it extra special.
FAQ
It's a layer cake version of classic strawberry shortcake, with soft cake, fresh strawberries, and whipped cream frosting all stacked together.
Yes! Bake the layers a day ahead and assemble before serving.
Fresh is best for texture, but if using frozen, thaw and drain them well first.
You can use buttercream, but it will be much richer and heavier than the light cream cheese whipped cream.
Recipes you may like
📖 Recipe
Strawberry Shortcake Cake
There’s something magical about a dessert that brings the brightness of summer into every single bite. Strawberry Shortcake Cake is one of those desserts that feels light but still completely satisfying. With layers of soft cake, fresh strawberries, and the most dreamy whipped cream frosting, it’s the kind of cake that never fails to impress.
Ingredients
- 2½ cups all purpose flour, spooned and leveled
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, but highly recommended)
- ⅔ cup sour cream
- ¾ cup milk (whole or 2%, room temperature)
- 3 cups sliced or diced fresh strawberries, divided
- 2 tablespoons strawberry jam
- Additional whole strawberries, for garnish (optional)
- 8 ounces cream cheese, softened to cool room temp
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2¼ cups heavy whipping cream, very cold
Instructions
- Preheat your oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl with a mixer, beat together sugar, oil, eggs, egg whites, and both extracts until smooth. Mix in sour cream.
- Add half of the dry ingredients, mix gently, then pour in the milk while mixing. Add the remaining dry ingredients and beat just until combined.
- Divide the batter evenly into the prepared pans. Tap pans lightly on the counter to release air bubbles.
- Bake for 18–22 minutes, or until a toothpick comes out clean. Rotate pans halfway through if needed.
- Cool completely on a wire rack before assembling.
- In a small bowl, stir together 2½ cups of the strawberries with the strawberry jam. Set aside about ½ cup of diced strawberries for topping.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- With mixer running, slowly stream in cold heavy cream. Increase speed to high and whip until stiff peaks form.
- Place the first cake layer on your platter. Spread on a third of the frosting, then top with about 1¼ cups of the strawberry mixture.
- Repeat with the second cake layer.
- For the top layer, spread on the rest of the frosting and spoon the remaining strawberries in the center.
- Garnish with whole strawberries around the outside if desired.
Notes
Don’t overmix the batter to keep the cake light and tender. Whip the cream cold straight from the fridge. Bake the cake layers ahead, wrap tightly, and assemble the next day. Store leftovers covered in the fridge for up to 3 days.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 370Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 65mgSodium: 180mgCarbohydrates: 38gFiber: 1gSugar: 26gProtein: 5g
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