Strawberry Shortcake Cake Recipe

If you’re on the hunt for a dessert that feels like a warm hug and a celebration all at once, then this Strawberry Shortcake Cake Recipe is going to become one of your absolute favorites. I absolutely love how this cake combines the fluffy, tender layers with juicy strawberries and luscious whipped cream — it’s like a classic strawberry shortcake got a total glow-up! Whether it’s for a special occasion or just because the craving hits, this cake promises to bring all the smiles.

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Ingredients You’ll Need

To craft the perfect Strawberry Shortcake Cake Recipe, you want ingredients that balance softness, sweetness, and that fresh strawberry pop. Each element – the cake, strawberries, and whipped cream – plays a crucial role, so picking quality ingredients really lifts this beyond the ordinary.

• All-purpose flour: Be sure to measure it properly to avoid a dense cake; fluff it up before spooning it into your measuring cup.
• Baking powder: This is what helps your cake layers rise and become wonderfully fluffy.
• Salt: Just a pinch to balance flavors and enhance sweetness.
• Unsalted butter: I love using Challenge butter for a rich flavor and great texture—room temp is key!
• Vegetable oil: Keeps the cake moist and tender.
• Sugar: Sweetness for the cake; regular granulated works perfectly.
• Vanilla extract: Adds a warm, comforting aroma to the cake and the whipped cream.
• Eggs: They give structure and richness; large eggs are best.
• Milk: Helps create a smooth batter and tender crumb.
• Fresh strawberries: The star of the show! Fresh, ripe berries make all the difference.
• Powdered sugar: For sweetening the whipped cream smoothly.
• Heavy whipping cream: Cold and fresh for the fluffiest whipped cream finish.

Variations

I like to encourage you to make this Strawberry Shortcake Cake Recipe your own. There’s so much room to play with flavors and textures here—don’t be afraid to experiment with your favorite twists!

• Using gluten-free flour blend: I tried this once for a gluten-sensitive friend and was amazed how well the cake still turned out – just swap the flour equally and be sure to add a bit of xanthan gum if your blend doesn’t have it.
• Lemon zest addition: Adding a teaspoon of fresh lemon zest into the batter adds a fresh brightness that pairs beautifully with strawberries.
• Chocolate drizzle: For a fun twist, drizzle melted dark chocolate over the whipped cream and strawberries. My family went crazy for this version!
• Dairy-free option: You can swap the heavy cream for coconut cream and butter for plant-based spread; just make sure to whip well for fluffy texture.

How to Make Strawberry Shortcake Cake Recipe

Step 1: Prepping Your Cake Batter for Perfection

Start by greasing three 9-inch cake pans and lining the bottoms with parchment paper—this little step makes removing the layers later a breeze. Preheat your oven to 350°F (176°C). Then, whisk together your dry ingredients: the flour, baking powder, and salt. I like to set this aside while I get the wet ingredients ready.

Next, beat the butter, vegetable oil, sugar, and vanilla in a large mixing bowl until the mixture turns lighter and fluffy—don’t rush this because it really gives the cake a tender crumb and lifted texture. Adding the eggs one at a time is key; mix each egg just until mostly incorporated to avoid overworking the batter. Scrape down the bowl to keep everything evenly mixed.

Step 2: Combining Dry and Wet Ingredients Carefully

Add half your flour mixture into the batter and stir until it’s just about combined. Then pour in the milk slowly as you mix to keep the batter smooth and light. Finally, add the remaining dry ingredients and gently mix until smooth, but be careful not to overmix—this can make your cake tough. Scrape down the sides as you go; a nicely incorporated batter makes a huge difference in the final texture.

Step 3: Baking and Cooling the Cake Layers

Divide the batter evenly among your three pans. Bake for about 18-20 minutes, testing by poking with a toothpick—it should come out with only a few moist crumbs, never wet batter. After removing from the oven, let the cakes sit for 2-3 minutes before transferring them to cooling racks. This pause helps them set a little so they don’t break when you move them. Cool completely before assembling—to avoid melty whipped cream and strawberries sliding off!

Step 4: Preparing the Strawberries

I find washing and slicing your strawberries right after the cake is cooling is perfect timing. Toss them with sugar and let them chill in the fridge for at least 1-2 hours—this maceration draws out their natural juices, making the filling juicy and aromatic. The longer you let them sit, the more flavorful and syrupy the strawberries get, which is pure magic when layered in the cake.

Step 5: Whipping Cream and Assembling Your Cake

Whip cold heavy cream with powdered sugar and vanilla until you get medium to stiff peaks; it should hold its shape but still be soft enough to spread or pipe beautifully. Place your first cake layer down and spread or pipe a generous layer of whipped cream—using a piping tip, like Ateco 808, gives a nice decorative touch but spreading works just as well. Layer about half the strawberries on top, followed by the second cake layer, more cream, and the remaining strawberries. Cap it off with the final cake layer and finish with dollops of whipped cream and fresh strawberries; if you have extra strawberry juices, drizzling that on top is a delightful bonus.

How to Serve Strawberry Shortcake Cake Recipe

Garnishes

I love keeping things simple here—fresh whole strawberries on top add a pop of color and freshness, while just a sprinkle of powdered sugar dusted over the whipped cream gives a beautiful finish. Sometimes, I add a few mint leaves for a fresh scent and extra visual appeal that guests always compliment.

Side Dishes

This cake shines on its own, but if you want something extra, a light herbal tea or a sparkling rosé complements the sweet and fruity notes beautifully. For a casual gathering, I like to serve it alongside a small bowl of mixed berries or even a scoop of vanilla ice cream to give it a little richness.

Creative Ways to Present

For birthdays or summer picnics, I’ve piped the whipped cream into rosettes using different pastry tips and layered the strawberries in concentric circles for a pretty, professional look. You could even layer the cake slices in clear glass trifle bowls for individual servings—it’s a fun way to show off the beautiful layers and is perfect for parties!

Make Ahead and Storage

Storing Leftovers

I always keep leftover strawberry shortcake cake in the fridge, tightly covered with plastic wrap or in an airtight container. This helps keep the cake from drying out and keeps the whipped cream fresh for at least 2-3 days. Honestly, it’s rare it even lasts that long at my house!

Freezing

If you want to freeze the cake layers ahead of time, I wrap each cooled layer tightly in plastic wrap and then in foil before freezing. When you’re ready to assemble, thaw them in the fridge overnight for best texture. I find freezing the assembled cake doesn’t hold up well because the whipped cream can get watery upon thawing.

Reheating

This cake is best enjoyed chilled, so I don’t recommend reheating it. That said, if you want to warm a slice slightly—maybe to coax out flavors just a bit—leave it at room temp for 20-30 minutes before serving rather than microwaving.

FAQs

Final Thoughts

This Strawberry Shortcake Cake Recipe has become a go-to crowd-pleaser for me, especially in spring and summer when strawberries are in season. I love how it feels both nostalgic and special, bringing back memories while making new ones. It’s not just a cake, it’s a celebration in every bite. So next time you want to impress friends or just treat yourself, give this a try—I’m confident you’ll enjoy every slice as much as my family does!

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