If you’re a home baker, dessert enthusiast, or food blogger looking to impress, there’s one showstopper cake that never fails to delight—Strawberry Shortcake Cake. This delightful dessert combines layers of light, fluffy cake, juicy strawberries, and creamy whipped topping into a masterpiece that’s as pleasing to the eye as it is to the taste buds.
By the end of this post, you’ll know exactly how to create this fan-favorite treat in your own kitchen with simple, step-by-step instructions. Plus, you’ll pick up some handy tips and tricks to make sure your cake turns out perfect every time. Let’s get baking!
What You’ll Need to Get Started
Before we jump into the recipe, make sure you’re armed with the right tools. Here’s a quick checklist of essential equipment:
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls (multiple sizes)
- Electric mixer (or whisk if you’re up for a workout!)
- Measuring cups and spoons
- Spatula or spoon
- Three 8″ cake pans
Pro tip: Don’t skip this step—having your tools ready makes baking a breeze!
The Ingredients You’ll Love
This cake is all about fresh, flavorful ingredients coming together in perfect harmony. Here’s what you’ll need:
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter (at room temperature)
- 1 1/2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup oil (vegetable, canola, or light olive oil)
- 1/4 cup sour cream (full fat)
- 1 cup whole milk or 2% (avoid lower-fat options)
For the Strawberries:
- 2 pints fresh ripe strawberries
- 1 tablespoon balsamic glaze (optional, for deeper flavors)
- 2 tablespoons sugar
For the Whipped Cream:
- 2 cups heavy whipping cream
- 3/4 cup powdered sugar (divided into two parts)
- 1 teaspoon vanilla extract
- 4 ounces cream cheese (regular, full fat)
- 1/4 cup diced strawberries (with glaze from above)
Now that you’ve got your ingredients ready, it’s time to bake!
Step-by-Step Instructions for the Perfect Strawberry Shortcake Cake
Step 1: Baking the Cake
- Preheat your oven to 350°F (175°C).
- Prepare three 8” cake pans by lightly greasing the sides and lining the bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Using an electric mixer, beat the butter until smooth. Gradually add the sugar and mix until light and fluffy.
- Add the eggs one at a time, blending well between each addition.
- Mix in the vanilla extract and oil until combined.
- Reduce the mixer speed to low. Alternate adding the flour mixture and milk until just combined. Be careful not to over-mix.
- Divide the batter evenly between the prepared pans. Use a spatula to smooth out the tops.
- Bake for 22-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 5-10 minutes before transferring them to a wire rack. Once fully cooled, wrap them in plastic wrap and freeze them—this makes assembly easier later.
Step 2: Preparing the Strawberries
- Dice the strawberries and place them in a large bowl. Reserve a few whole berries for garnish if desired.
- Drizzle the balsamic glaze (optional) over the berries, sprinkle with sugar, and gently mix to coat.
- Cover the bowl and refrigerate while you prepare the whipped cream.
Step 3: Making the Whipped Cream
- Chill the mixing bowl and beaters in the freezer for at least 5 minutes.
- Once chilled, beat the heavy cream until it begins to thicken.
- Add 1/4 cup powdered sugar and vanilla extract, then continue to beat until soft peaks form.
- Transfer the whipped cream to a separate bowl and refrigerate.
- Using the same mixing bowl, beat the cream cheese until smooth. Add the remaining 1/2 cup powdered sugar and mix until combined.
- Add the glazed strawberries and blend briefly until combined.
- Gently fold in the whipped cream by hand for a smooth, creamy texture.
Step 4: Assembling the Cake
- Remove the cake layers from the freezer, unwrap them, and discard the parchment paper.
- Place the first cake layer onto your serving plate. Spread 1/3 of the whipped cream mixture evenly on top. Follow with 1/3 of the strawberries, avoiding the excess liquid.
- Repeat the process with the second and third cake layers, adding whipped cream and strawberries to each layer.
- Garnish with whole strawberries on top for that extra “wow” factor.
- Serve immediately or refrigerate until ready. This cake is best enjoyed within 1-2 hours of assembly for peak freshness.
Tips and Tricks for Strawberry Shortcake Success
- Use fresh ingredients: Ripe strawberries and fresh cream make all the difference in both flavor and texture.
- Prepare your tools: Clean your mixing bowl and whisk attachments with lemon juice or white vinegar beforehand to remove any trace fats, which can prevent the cream from whipping properly.
- Avoid over-mixing the cake batter to ensure a light and fluffy texture.
- Refrigerate before slicing if you want cleaner layers and cuts.