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This Strawberry Shortcake Cake transforms the familiar flavors of a classic strawberry shortcake into a beautiful three-layer dessert.
Tender vanilla cake creates the foundation, with each light layer providing just enough structure to hold generous portions of creamy frosting and juicy fresh strawberries.
A small amount of almond extract can be added alongside the vanilla for extra depth, while sour cream and milk help create a soft, moist crumb.
The strawberry filling is wonderfully simple: fresh strawberries are combined with strawberry jam, allowing the berries to bring their natural juiciness and bright fruit flavor into every layer.
Between the cake layers, the berries meet a smooth whipped cream frosting made from cream cheese, powdered sugar, vanilla, and very cold heavy cream.
The cream cheese gives the frosting a pleasantly rich, cheesecake-like character while helping it hold its shape.
Once assembled, the cake has a rustic yet elegant appearance.
The pale vanilla cake, snowy whipped frosting, and vibrant red strawberries create an especially appealing contrast, while optional whole strawberries around the outside add a festive finishing touch.
Each slice delivers a balanced combination of soft cake, creamy frosting, and fresh berry flavor without making any one component overpower the others.
With three relatively thin cake layers, this dessert is particularly suited to generous filling and stacking.
It makes a lovely centerpiece for celebrations, gatherings, afternoon desserts, or any occasion where you want the familiar charm of strawberry shortcake presented as a polished layer cake.
Classic Strawberry Shortcake Cake
Ingredients
Equipment
Method
- Preheat the Oven: Preheat the oven to 350°F.
- Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set the mixture aside.
- Mix the Cake Batter: Using a stand mixer fitted with the paddle attachment, or a hand mixer, beat the sugar, oil, eggs, egg whites, vanilla extract, and almond extract until combined. Add the sour cream and mix until incorporated.
- Add the Flour Mixture: Add half of the dry ingredients to the wet mixture and beat just until combined. With the mixer running, slowly pour in the milk, then add the remaining flour mixture. Scrape the bottom and sides of the bowl as needed, mixing only until the batter is combined. Avoid overmixing.
- Prepare the Cake Pans: Line three 8-inch cake pans with parchment paper and grease the pans. Divide the batter evenly among the prepared pans. Gently tap or drop each pan on the countertop a couple of times to release air bubbles.
- Bake the Cake Layers: Bake the cakes for 18–22 minutes, or until a toothpick inserted into the center comes out clean. If needed, rotate the pans once during baking to promote even browning.
- Cool the Cake: Transfer the pans to a wire rack and allow the cake layers to cool completely before assembling.
- Prepare the Strawberries: Combine the 3 cups of strawberries with the strawberry jam. For the filling, about 2½ cups of the strawberries can be sliced, while about ½ cup can be diced for the top. Alternatively, all the berries may be sliced or diced according to preference.
- Beat the Frosting Base: Place the softened cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer fitted with a whisk attachment, or a hand mixer, beat on medium speed until the mixture is smooth.
- Add the Heavy Cream: While the mixer continues whipping, slowly pour the very cold heavy cream down the side of the bowl. Stop periodically to scrape the bottom and sides of the bowl.
- Whip to Stiff Peaks: Increase the mixer speed to high and continue whipping until the frosting reaches stiff peaks. Keep the cream cold throughout this process so it thickens properly. If using a hand mixer, hold the bowl near the top rather than against your body.
- Build the First Layer: Place one cooled cake layer on a serving platter. Spread one-third of the whipped cream frosting over the cake, then add approximately 1¼ cups of the prepared strawberries.
- Add the Second Layer: Place the second cake layer over the strawberries. Repeat the frosting and strawberry filling, using another one-third of the frosting and approximately 1¼ cups of strawberries.
- Finish the Cake: Place the third cake layer on top. Spread the remaining whipped cream frosting over the top, then arrange the remaining strawberries in the center.
- Garnish and Serve: Decorate the outside of the cake with additional whole strawberries, if desired.
Notes
- Three 8-inch cake pans create thinner layers that are especially suitable for filling and stacking.
- For thicker cake layers, divide the batter between two 8-inch cake pans and increase the baking time to 22–27 minutes.
- Eggs and milk should be at room temperature for the cake batter. The source suggests placing the eggs in very warm tap water for about 5 minutes and microwaving the milk for about 15 seconds to remove the chill.
- Keep the heavy whipping cream very cold so the frosting thickens properly and reaches stiff peaks.
- The cream cheese frosting has a cheesecake-like flavor. Mascarpone can replace the cream cheese, although the resulting frosting will be softer.
- The cake is best served on the day it is assembled. Refrigerate it after assembly, then allow it to come to cool room temperature before serving.
- For make-ahead preparation, the cooled cake layers and frosting can be prepared one day ahead and refrigerated separately. Do not combine the strawberries with jam until assembly.
- If the frosting softens while refrigerated, it may need to be re-whipped before assembling the cake.
Chef’s Secret
The most important detail for getting this frosting thick enough to support the strawberry layers is keeping the heavy cream genuinely cold.
Pour it slowly into the smooth cream cheese mixture while the mixer is already whipping, then scrape the bowl periodically so everything incorporates evenly.
Once all the cream has been added, increase the speed and continue whipping until the frosting holds stiff peaks.
Avoid allowing the bowl to warm up during this process; the original method specifically emphasizes keeping the cream cold because temperature affects how well it thickens.
This matters even more when the frosting is being used between multiple cake layers, where it needs enough structure to support the berries and the layers above it.
Serving Suggestions
Serve slices chilled but allow the assembled cake to come to cool room temperature before eating for the intended texture.
Garnish the top with the reserved diced or sliced strawberries, or add whole strawberries around the outside for a more decorative finish.
The cake can be served on its own as a complete dessert, with the fresh berries and creamy frosting providing the main contrast.
For gatherings, arrange additional fresh strawberries around the serving platter for a simple, colorful presentation.
Conclusion
This Strawberry Shortcake Cake brings together tender vanilla cake, creamy cheesecake-style whipped frosting, and juicy strawberries in a beautifully layered dessert.
Its fresh fruit flavor and soft, creamy texture make it a charming choice for celebrations or everyday dessert tables, while the rustic decoration keeps the finished cake inviting and approachable.
