Strawberry Shortcake Cake
This Strawberry Shortcake Cake is a fun way to layer a classic summer dessert for cookouts and dinner parties! It has soft, vanilla cake layered with a cream cheese-whipped cream frosting and juicy strawberries for an irresistible summer sweet.
Ingredients you’ll need:
- all purpose flour
- baking powder
- fine baking salt
- granulated cane sugar
- olive oil, or other neutral baking oil
- eggs
- vanilla extract
- sour cream
- buttermilk, or whole milk
- cream cheese
- strawberries
- heavy whipping cream
- powdered sugar
How to Properly Store Cake:
Typically, you can store cakes on a cake stand with a cake cover or glass dome on the counter away from direct sunlight and heat for up to 5-6 days.
But because this frosting is made with heavy whipping cream, I recommend storing at room temperature the day of making, then in the fridge for up to 3-4 days.
Bake with me!
Strawberry Shortcake Cake
Ingredients
For the Cake:
- 2 1/2 cups All Purpose Flour
- 3 tsp. Baking Powder
- 1/2 tsp. Fine Baking Salt
- 1 1/2 cups Granulated Cane Sugar
- 1/2 cup Olive Oil
- 2 large Eggs
- 2 Egg Whites
- 2 tsp. Vanilla Extract
- 2/3 cup Sour Cream
- 3/4 cup Buttermilk or whole milk
For the Strawberries:
- 3-4 cups Fresh Strawberries chopped
- 3 tbsp. Granulated Cane Sugar
For the Whipped Cream Frosting:
- 8 oz Cream Cheese softened
- 1 cup Powdered Sugar
- 2 1/4 cups Heavy Whipping Cream
- 2 tsp. Vanilla Extract
Instructions
For the Cake:
- Preheat oven to 350F. Butter and line the bottoms with parchment paper of three 8-9″ cake pans.
- In a mixing bowl, whisk the flour, baking powder, and salt together. Set aside.
- In a separate mixing bowl, beat the sugar, oil, eggs, egg whites, and vanilla together for 2 minutes.
- Add the sour cream and buttermilk. Beat well.
- Add the flour mixture and mix just until combined.
- Evenly distribute the batter between the prepared cake pans.
- Bake for 18-22 minutes, or when a toothpick inserted into the center comes out clean.
- Let cool in the cake pans for 10 minutes, then transfer to a baking rack to cool completely.
For the Strawberries:
- Mix the chopped strawberries and sugar together. Let sit for 20-30 minutes while the cake bakes to get juicy.
For the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and softened cream cheese. Beat on medium speed until smooth, about 2-3 minutes.
- Switch the paddle attachment with the whisk attachment. On medium speed, gradually pour in the heavy whipping cream. Beat until soft and fluffy peaks. Fold in the vanilla extract with a spatula.
To Assemble:
- Slice the very tops off the cooled cake layers so you have an even cake to layer.
- Layer each cake layer with one third of the frosting and one third of the strawberries to enjoy!
- Store at room temperature the day of, then in a cake container in the fridge up to 3-4 days.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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My family loved this! It was gone in 2 nights. They are requesting it again.
Hahaha I love that!
This looks delicious!! And I’m so glad I found you…. What a blessing! Is the texture of the cake like the biscuit strawberry shortcake or is it more like a layer cake?
Thank you, Amy!! The cake is more like a soft cake 😉
So delicious and beautiful and easy to make. Father’s Day hit!! It will be a family favorite. Loved the cream cheese mixed with the whipped cream…not only delicious but it stabilized the icing!!
Absolutely loved this cake. It was easy to make and the family loved how light and not too sweet it was. It is the epitome of a summer cake!
Hi! What could I prep the day before in this recipe?
Hi Becca! You could prep the cake layers the day before and once fully cooled, just wrap in parchment paper and then tightly in plastic wrap. I do this all the time to save dishes and time the day of serving 😉
I made this for my sister’s birthday on a trip to Cape Cod! Brought all the ingredients with me and it was easy and delicious!
I’m so so happy yall loved it 🙂
My family loved this at our Fourth of July Party! Delicious!
this recipe was INCREDIBLE! turned out so beautiful and so tasty <3333 highly recommend
2 1/4 cups Heavy Whipping Cream. How much is that?
My family loved this!
Has anyone tried this with cherries? I’ve made this cake twice and it is AMAZING! Would like to make it for another party but one person can’t have strawberries but cherries are ok. If you have made with cherries, how did you get them to be macerated like the strawberries?
Thanks!
Hi Ang! I’m SO happy you loved the cake!! Here’s a link to how to make an easy cherry sauce that would be amazing for the cake: https://natashaskitchen.com/cherry-sauce-recipe/
Hi hi! making this today!
i’m doing cupcakes though, is there any differences ? like bake time?
hi Emilie!! the baking time may need to be reduced just slightly – I would begin checking on them 8 minutes prior to normal baking time, then keep an eye out for the centers being set and using the toothpick method for moist crumbs when done!
Great recipe! My dad loves strawberry shortcake, I made this for his birthday with the first freshly picked strawberries of the season. It was a hit 🙂
Lovely cake, turned out great, only thing is the recipe for the icing is not enough to make it like the cake in the photos, I would suggest doubling it.
Delicious and super easy to put together for the 4th of July . I used blueberries and strawberries on the top to create American Flag
I made the cake for my mom’s birthday it was sooo good you guys are going to love it !!!!!!!
I really like this app!