If you have a soft spot for fresh, fruity desserts that feel like a warm hug, then you’re going to adore this Strawberry Shortcake Cake Recipe. Bursting with juicy strawberries nestled between layers of tender, moist cake and crowned with a luscious whipped cream frosting, this cake brings the classic summer favorite to a whole new level. Every bite combines the perfect balance of sweetness and freshness, making it a showstopper for any occasion or even a delightful everyday treat.
Ingredients You’ll Need
This Strawberry Shortcake Cake Recipe relies on simple, wholesome ingredients that each play a crucial role in building vibrant flavors, delightful textures, and that inviting homemade look. From the rich butter and smooth buttermilk to the fresh strawberries and fluffy whipped cream, every component comes together in harmony to create pure magic.
- ½ cup unsalted butter (softened): Adds richness and helps create a moist, tender crumb.
- ½ cup neutral cooking oil: Keeps the cake extra moist and tender without overpowering flavors; avocado oil is great here!
- 1 ½ cups granulated sugar: Sweetens the cake and helps give it a golden crust.
- 4 large eggs (room temperature preferred): Provide structure and help the cake rise beautifully.
- 1 Tablespoon vanilla extract: Infuses the cake with warm, aromatic flavor.
- 3 cups all-purpose flour: The foundation of your cake’s texture and structure.
- 1 Tablespoon baking powder: The rising agent that ensures a light, fluffy cake.
- ½ teaspoon table salt: Balances sweetness and enhances all the flavors.
- 1 ¼ cup buttermilk (room temperature preferred): Adds tenderness and a slight tang to complement the strawberries.
- 2 lb strawberries (divided): The star fruit that brings natural sweetness and vibrant color.
- 3 Tablespoons granulated sugar: Sweetens and macerates the chopped strawberries for juicy layers.
- 1 ½ teaspoons unflavored gelatin: Stabilizes the whipped cream frosting for perfect piping and hold.
- 2 Tablespoons cold water: Needed to bloom the gelatin properly.
- 2 ¼ cups heavy whipping cream: The base of the luscious whipped cream frosting.
- ¾ cup powdered sugar: Sweetens and smooths the whipped cream to perfection.
- 1 ½ teaspoons vanilla extract: Adds a subtle depth and warmth to the frosting.
How to Make Strawberry Shortcake Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and prepping three 8-inch round cake pans with greasing and parchment paper to ensure a smooth release. In a large mixing bowl, cream together the softened butter, cooking oil, and sugar until the mixture turns creamy. Add the eggs one by one, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk the flour, baking powder, and salt. Alternate adding the dry ingredients and the buttermilk into the butter mixture using a spatula, folding gently to keep the batter light and airy without overmixing.
Step 2: Bake the Cake Layers
Divide the batter evenly among the prepared pans and bake on the center rack of your oven for 24 to 26 minutes. The cake is ready when the tops spring back with a gentle press and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let them cool in the pans briefly before transferring to wire racks to cool completely. This cooling step is essential to get the perfect texture and to prevent frosting from melting.
Step 3: Prepare the Strawberries
While your cakes are cooling, set aside about half a pound of strawberries to slice in half for decorating the top later — their beauty will shine as the cake’s crowning glory. Chop the remaining strawberries into small pieces and toss them with sugar to draw out their natural juices, creating a juicy, slightly sweet strawberry layer that will add brightness and texture between the cake layers.
Step 4: Make the Whipped Cream Frosting
Bloom the gelatin by whisking it with cold water and letting it sit until solidified. Meanwhile, whip the heavy cream, powdered sugar, and vanilla in a chilled bowl until just thickened but not at soft peak stage. Liquefy the gelatin gently in the microwave and drizzle it slowly into the cream while beating until stiff peaks form. This step gives the frosting that perfect stable, fluffy consistency, ideal for assembling and decorating your cake.
Step 5: Assemble the Cake
Level your cake layers if needed, then pipe a thin layer of frosting on the bottom cake layer, creating a dam around the edges. Spoon drained diced strawberries inside this ring to build a juicy filling that stays in place. Repeat with the second layer and top with the final cake layer. Frost the entire cake with a thin semi-naked layer, then pipe pretty swirls of leftover frosting on top. Arrange your reserved halved strawberries to decorate the top beautifully. Chill the cake for at least 30 minutes before slicing to let everything set.
How to Serve Strawberry Shortcake Cake Recipe
Garnishes
Top your Strawberry Shortcake Cake Recipe with the reserved halved strawberries for a fresh, inviting look. If you want to get fancy, add mint leaves or a dusting of powdered sugar for an elegant finishing touch that will wow your guests and elevate your presentation.
Side Dishes
This cake pairs wonderfully with light sides like a crisp green salad with citrus vinaigrette or a glass of sparkling lemonade. These fresh accompaniments help balance the cake’s sweetness and keep your dessert experience refreshing and satisfying.
Creative Ways to Present
Try serving this cake on a rustic wooden board or a bright cake stand to enhance the homemade charm. For gatherings, pre-slice the cake for easy serving, or turn leftover cake into individual parfaits layered with extra strawberries and whipped cream for a quick and delightful treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Shortcake Cake Recipe covered tightly with plastic wrap or stored in an airtight container in the refrigerator. This will help maintain its freshness and prevent it from drying out. It’s delicious for up to 3 days after assembling.
Freezing
You can freeze unassembled cake layers wrapped well in plastic wrap and then foil for up to 2 months. Avoid freezing the assembled and frosted cake, as the whipped cream frosting and fresh strawberries can lose their texture upon thawing.
Reheating
This cake is best enjoyed chilled and does not require reheating. If you prefer a room temperature slice, simply take it out of the fridge about 20 minutes before serving for the best flavor and texture.
FAQs
Can I use frozen strawberries in this Strawberry Shortcake Cake Recipe?
While fresh strawberries are ideal for both taste and texture, you can use frozen strawberries if needed. Just be sure to thaw and drain them well to avoid adding too much moisture that could affect the cake layers.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1 ¼ cups of whole milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes. This homemade buttermilk substitute works perfectly in this recipe.
How do I prevent the whipped cream frosting from melting?
Using gelatin in the whipped cream frosting is key for stability. Also, keep the cake refrigerated until you’re ready to serve and avoid leaving it out in warm temperatures for too long.
Is it okay to overmix the cake batter?
It’s important not to overmix once you start folding in the dry ingredients and buttermilk. Overmixing can develop gluten in the flour, leading to a tough cake, so gentle folding is your best friend here.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for stability. Keep in mind that the texture may vary slightly, but it will still be delicious!
Final Thoughts
This Strawberry Shortcake Cake Recipe is one of those joyous desserts that makes any moment special, whether it’s a sunny picnic or a cozy night in with loved ones. With its tender cake layers, bursting strawberry goodness, and rich whipped cream frosting, it’s a feast for both the eyes and the palate. I encourage you to give this recipe a try if you’re craving a classic that’s been beautifully transformed into cake form — your taste buds will thank you!
PrintStrawberry Shortcake Cake Recipe
This Strawberry Shortcake Cake is a luscious layered dessert featuring moist vanilla cake layers filled and topped with fresh strawberries and a fluffy whipped cream frosting stabilized with gelatin. Perfect for summer celebrations, the cake combines a tender crumb, juicy berry sweetness, and rich, creamy frosting that holds its shape beautifully. With three 8-inch layers, it serves 12 and is sure to impress with its classic flavor and elegant appearance.
- Prep Time: 25 minutes
- Cook Time: 26 minutes
- Total Time: 1 hour 9 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- ½ cup unsalted butter (softened)
- ½ cup neutral cooking oil (avocado oil preferred, canola or vegetable oil also acceptable)
- 1 ½ cups granulated sugar
- 4 large eggs (room temperature preferred)
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon table salt
- 1 ¼ cup buttermilk (room temperature preferred)
Strawberries
- 2 lb strawberries (divided: ½ lb for decorating, remainder for filling)
- 3 Tablespoons granulated sugar
Whipped Cream Frosting
- 1 ½ teaspoons unflavored gelatin
- 2 Tablespoons cold water
- 2 ¼ cups heavy whipping cream
- ¾ cup powdered sugar
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease the sides and line the bottoms of three 8-inch round cake pans with parchment paper to prevent sticking.
- Cream Butter, Oil, and Sugar: In a large mixing bowl or stand mixer bowl, use an electric mixer to cream together the softened butter, neutral oil, and granulated sugar until the mixture is creamy and well combined.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to incorporate fully. Stir in the vanilla extract until combined.
- Prepare Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt evenly.
- Combine Dry and Wet Ingredients: Gradually add about one-fourth of the dry ingredients to the butter mixture, gently folding with a spatula until mostly combined. Then add about a third of the buttermilk and gently stir until combined. Continue alternating additions of dry ingredients and buttermilk until all are incorporated. The batter will have some small lumps – this is normal; do not over-mix or use an electric mixer during this step.
- Divide and Bake: Evenly divide the batter among the prepared cake pans. Bake on the center rack of the preheated oven for 24 to 26 minutes. Cake tops should spring back lightly when touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool Cakes: Allow the cakes to cool in their pans for 10 to 15 minutes. Then run a knife around the edges to loosen them and carefully invert onto cooling racks to cool completely before frosting.
- Prepare Strawberries for Filling and Decoration: Set aside about ½ pound of whole strawberries, sliced lengthwise, for decorating the cake top. Chop the remaining strawberries into small pieces (about ¼ to ½ inch). Toss the chopped strawberries with 3 tablespoons of granulated sugar and set aside to macerate while you prepare the frosting.
- Prepare Gelatin: In a small microwave-safe bowl, whisk together the unflavored gelatin and cold water until the gelatin is absorbed. Set aside to bloom.
- Make Whipped Cream Frosting: In a large chilled mixing bowl, use an electric mixer to beat the heavy whipping cream, powdered sugar, and vanilla extract until the mixture thickens but stops before soft peaks form.
- Incorporate Gelatin: Microwave the bloomed gelatin for 5 to 10 seconds just until liquefied (it should not be hot). Whisk smooth and drizzle it slowly into the whipped cream mixture while mixing on low speed. Then increase the speed to high and beat until stiff peaks form. The frosting will be thick, fluffy, and stable.
- Level Cakes: Once fully cooled, level the cake layers if necessary to make even surfaces for stacking.
- Assemble Cake: Transfer frosting to a large piping bag fitted with a large round or closed star tip. Place one cake layer on your serving plate. Spread a thin, even layer of frosting on top, then pipe a frosting dam around the edge to hold the filling. Use a slotted spoon to layer half of the chopped strawberries inside, draining excess juice first. Top with the second cake layer and repeat the frosting and strawberry layering. Add the final cake layer.
- Frost Cake: Spread an even layer of frosting on top of the last layer and a thin semi-naked layer around the sides for a classic look.
- Decorate: Pipe swirls of remaining frosting around the top edge of the cake. Arrange the reserved sliced strawberries decoratively on top.
- Chill and Serve: Refrigerate the cake for at least 30 minutes before slicing and serving to set the frosting. Use a serrated knife and support the side of the cake with your hand or a bench scraper while slicing to minimize mess. If berries fall out, spoon them back onto individual slices for serving.
Notes
- Room temperature eggs and buttermilk help create a smooth batter and even baking.
- Do not over-mix the batter after adding dry ingredients to maintain a tender crumb.
- Blooming and incorporating gelatin stabilizes the whipped cream, making it firmer and less likely to weep or collapse.
- Using a piping bag helps create neat frosting dams and decorative swirls.
- The cake is best served chilled but bring to room temperature slightly before serving for best flavor.
- Use a serrated knife and support the cake sides when slicing to keep layers neat and avoid stray berries.
