Strawberry Shortcake Cake Recipe

If you’re on the hunt for a dessert that feels like a warm hug and tastes like a sunny strawberry field, you’re going to love what I’m sharing today. This Strawberry Shortcake Cake Recipe is one of my absolute favorites—it’s fluffy, sweet, and packed with juicy strawberries and luscious whipped cream. I first tried this recipe at a family picnic, and ever since, it’s become the star of every celebration. Trust me, once you get a slice of this, you’ll wonder why you ever settled for store-bought cakes!

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Ingredients You’ll Need

I love how simple ingredients come together in this Strawberry Shortcake Cake Recipe to create such a memorable dessert. Nothing too complicated, just classics done right. When shopping, fresh ripe strawberries definitely make a big difference—you’ll want those juicy, sweet berries.

• All-purpose flour: Make sure to measure properly for a light, tender cake texture.
• Baking powder: This helps get those fluffy cake layers.
• Salt: Just a pinch enhances all flavors subtly.
• Unsalted butter: Room temperature butter creams easily with sugar, creating that fluffy base.
• Vegetable oil: Keeps the cake moist without overpowering flavor.
• Sugar: You want enough sweetness to balance the tart berries but not so much that it’s cloying.
• Vanilla extract: Adds warmth and enhances the overall flavor.
• Eggs: Provide structure and richness to the cake.
• Milk: Helps keep the batter smooth and adds tenderness.
• Fresh strawberries: The star ingredient, ripe and juicy, for the best taste.
• Powdered sugar: Sweetens the whipped cream gently without grittiness.
• Heavy whipping cream: The key to that luxurious, fluffy whipped cream topping.

Variations

I’m all about making a recipe your own, and this Strawberry Shortcake Cake Recipe is no exception. I’ve tried a few tweaks that add a fun twist or cater to different diets—you’ll enjoy experimenting too!

• Gluten-Free Option: I swapped in a gluten-free flour blend once and was pleasantly surprised—it held up nicely with no weird texture.
• Vegan Version: I replaced eggs with flax eggs and butter with coconut oil for a dairy-free, vegan-friendly cake that still felt rich.
• Mixed Berries: Occasionally, I toss in blueberries or raspberries with the strawberries for a vibrant berry medley.
• Flavored Whipped Cream: Adding a touch of strawberry or almond extract to the whipped cream can boost the berry vibe even more.

How to Make Strawberry Shortcake Cake Recipe

Step 1: Prep Your Pans and Preheat

Start by preparing three 9-inch cake pans—line them with parchment paper circles and grease the sides well. This step is a time-saver when it’s cake day because it makes removing the layers so smooth. Then preheat your oven to 350°F (176°C). While that’s warming up, you can start mixing your batter, so everything flows nicely.

Step 2: Mix the Dry Ingredients

Combine the flour, baking powder, and salt in a medium-sized bowl and set it aside. This is a simple step, but I’ve learned that sifting or whisking these together really helps the cake layers rise evenly and stay light, so don’t skip it!

Step 3: Cream Butter, Oil, and Sugar

This part is a game-changer for the texture of the cake layers. Beat the room-temperature butter, vegetable oil, sugar, and vanilla extract together in a large mixing bowl until the mixture turns light in color and fluffy. I’ve timed this many times—it takes about 2 minutes with an electric mixer, and yes, it’s worth every second. This process traps air, which gives you that soft crumb everyone loves.

Step 4: Add Eggs and Alternate Dry and Wet Ingredients

Add the eggs one at a time, mixing until mostly combined after each addition and scraping down the sides when needed. Then add half of the dry ingredients, mix lightly, slowly pour in the milk, and finish with the remaining dry ingredients. Be careful not to overmix—stop when the batter looks smooth and just combined. Overmixing can make the cake dense.

Step 5: Bake and Cool

Divide the batter evenly between the pans—using a kitchen scale helps me keep things balanced—and bake for 18-20 minutes. You’ll know it’s done when a toothpick poked into the center comes out with just a few crumbs. Cooling is crucial, so after 2-3 minutes out of the oven, transfer the cakes to wire racks until fully cool. Patience here really pays off in the final cake assembly.

Step 6: Prep the Strawberries

Wash and hull your strawberries, then slice them up. Toss them with sugar and refrigerate for at least 1-2 hours (longer if you can). I discovered this trick makes the berries juicy and syrupy, almost like their own sweet sauce, which adds so much flavor and moisture between cake layers.

Step 7: Whip the Cream and Assemble

Whip together cold heavy cream, powdered sugar, and vanilla until you get medium to stiff peaks. This step is fun because you get to see it transform into a luscious cloud. Start assembling by placing the first cake layer down, spreading or piping a nice layer of whipped cream, then pile on half your strawberries. Repeat with the next layer. For the final touch, top with whipped cream swirls and fresh strawberries. If you’ve got leftover strawberry juices, drizzle those on top or serve alongside slices for an extra burst of flavor.

How to Serve Strawberry Shortcake Cake Recipe

Garnishes

I usually finish this cake with extra fresh strawberries on top and a few mint leaves if I have them handy. Sometimes I dust a light sprinkle of powdered sugar over the whipped cream swirls for a classic, pretty look. It’s simple but makes the presentation feel special and inviting every time.

Side Dishes

Since this cake is a star all on its own, I like to keep sides light—think a cup of fruity iced tea or some sparkling lemonade with fresh mint. If you’re serving at a brunch, fresh fruit salad or a light cucumber salad pairs nicely without stealing the spotlight.

Creative Ways to Present

For birthdays, I piped extra whipped cream using a star tip around the edges and added fun pink and white sprinkles that matched the theme. You can also serve individual slices on pretty plates with a drizzle of balsamic glaze or a scoop of vanilla ice cream for an elegant twist. I’ve even seen it served as mini layered strawberry shortcake cups for parties—so cute!

Make Ahead and Storage

Storing Leftovers

Once assembled, I pop the cake in the fridge covered loosely with plastic wrap or a cake dome to keep it fresh. It holds up well for a couple of days, though the strawberries start releasing more juice after that, so I recommend eating it sooner rather than later for the best texture.

Freezing

I don’t usually freeze the whole cake because of the fresh strawberries, but I have frozen the unfrosted cake layers wrapped tightly in plastic and foil. When you’re ready to use, just thaw overnight in the fridge. This trick is perfect when you want to prep in advance but save assembly for the day of serving.

Reheating

Since this is a cold cake, I don’t recommend reheating the assembled cake. However, if you’re reheating slices that don’t have the whipped cream, a quick zap in the microwave (about 10-15 seconds) can warm it up slightly without drying it out.

FAQs

Final Thoughts

This Strawberry Shortcake Cake Recipe is one of those desserts that feels both nostalgic and festive. I love how it brings people to the table with smiles and happy chatter, whether it’s a lazy weekend or a special occasion. If you try this recipe, give yourself a little extra time to enjoy the process and savor every bite—you’ll definitely want seconds and maybe even thirds! I’m confident this will become a go-to in your recipe box, just like it is in mine.

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