This Strawberry Shortcake Cake has the perfect balance of delicious homemade vanilla cake, fresh strawberries, and fluffy whipped cream. It is light, refreshing, and the epitome of summer dessert.
When I was creating this cake recipe, I had this specific dessert in mind. It had to be vanilla-forward, moist, and strong enough to absorb the juice of the strawberries but with a light crumb. Macerating the strawberries in this recipe is optional. If the strawberries aren’t quite as ripe or as juicy as you would prefer, macerating them is a good idea. For the whipped cream, we use our Stabilized Whipped Cream recipe. Because it is stabilized, it is stronger than regular whipped cream and holds its shape perfectly.
Strawberry Shortcake Cake Key Ingredients
Let’s take a closer look at the ingredients that make up this delicious cake.
Flour
Although some cakes use cake flour, we want a stronger all-purpose flour base for this cake. I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Salt
Salt enhances the other flavors in the cake and balances the sweetness.
Baking Powder
Baking powder serves as a leavening agent.
Butter and Oil
We use both butter and oil in this cake. Butter adds flavor and richness to the cake. It also helps to produce a light and tender crumb. Oil is used to keep the cake moist. We use vegetable oil in this recipe but canola oil would work too.
Granulated Sugar
We use granulated sugar in this cake to not only add sweetness but to tenderize as well. When sugar is added, it results in the flour and eggs forming weaker bonds which produces a more tender cake crumb.
Vanilla Extract
Vanilla enhances all the other flavors in the cake and adds the vanilla to the vanilla cake!
Almond Extract
We use a tiny amount of almond extract to add a bit more flavor.
Eggs
Eggs are important because they give your cake structure.
Whole Milk
Whole milk adds moisture to the cake.
Strawberries
Fresh strawberries should be used for this cake. If the strawberries available to you aren’t as ripe and juicy as you would prefer, you can macerate them to add sweetness. To macerate strawberries means to soften or sweeten through the addition of liquid, such as balsamic vinegar or liquor. This can also be done with sugar which is what we use here. Macerating them is completely optional. If it is peak strawberry season and the fruit is ripe, feel free to skip it.
Stabilized Whipped Cream
Our Stabilized Whipped Cream is perfect for this cake because it is light and holds its form. I only used one batch for my cake but if you plan on doing a lot of piping, you may want to increase it a bit.
Can I make Strawberry Shortcake Cake in advance?
This cake is best served on the day it is made. If you would like to prepare it in advance, you can always bake the cake a day ahead and assemble the day you plan to serve it. To do this, let the cake layers cool completely. Then, wrap them each individually in plastic wrap twice and store in the refrigerator until ready to decorate.
How should I store this cake?
Strawberry Shortcake Cake should be covered and stored in the refrigerator for up to 3-4 days.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Level cakes – Whenever baking cakes in round pans, I use these cake strips to achieve a perfectly flat top instead of a domed top. This eliminates the need to trim the cake prior to decorating. They are very easy to use…simply soak them in water when you begin assembling your recipe. By the time you are ready to bake the cake, wring them out and place around cake pans. Perfectly level cakes…huzzah!
- Over-mixing – Take care to not over-mix the cake batter once the eggs have been added. When batter is mixed too much, it results in the gluten being activated. If this occurs, the cake may be dense and chewy.
- Checking too early – Try to not open the oven door too often while baking as this could cause issues with the cake rising. The sudden influx of cool air could actually stop the rising process and cause the cake to collapse.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Stand Mixer – to mix batter
- Cake Pans – to bake cake
- Cake Strips – to achieve level cakes
- Cooling Racks – to cool cake and dishwasher friendly!!
- Cake Turntable and Spatulas – excellent for decorating cakes
- Wilton Decorating Kit – piping tips, bags, couplers, and more for decorating cakes
- Master Decorating Kit – ultimate cake decorating tip set
- Cake Scraper Set – use these to scrape icing and create fun, easy designs on your cakes
- Cake Boards – sturdy, cardboard cake boards used to pick up your cake
If you liked this recipe, try our
Strawberry Shortcake Cake
This Strawberry Shortcake Cake has the perfect balance of delicious homemade vanilla cake, fresh strawberries, and fluffy whipped cream. It is light, refreshing, and the epitome of summer dessert.
Ingredients
- VANILLA CAKE:
- 3 cups (360 g) all-purpose flour
- 1 tsp salt
- 1 Tbsp baking powder
- ½ cup salted butter, softened
- ½ cup vegetable oil
- 1 ¾ cups (347 g) granulated sugar
- 1 Tbsp pure vanilla extract
- ¼ tsp almond extract
- 4 eggs, room temp
- 1 ¼ cups whole milk, room temp
- STRAWBERRY FILLING:
- 1 ½ lbs strawberries, divided
- 2-3 Tbsp sugar (optional)
- STABILIZED WHIPPED CREAM:
- 8 oz (1 block) full-fat cream cheese, cold
- 1 cup (120 g) confectioners’ sugar
- 2 tsp pure vanilla extract
- 2 ½ cups heavy cream, cold
Directions
- Step 1 CAKE: Preheat the oven to 350 degrees F. Grease three 9” cake pans with vegetable shortening. Line the pans with parchment paper. Then, grease the parchment paper. Alternatively, spray cake pans with Pam Baking Spray (with flour). Soak cake strips in water if using them.
- Step 2 In a medium mixing bowl, whisk together flour, salt, and baking powder. Set aside.
- Step 3 With a handheld or stand mixer, cream together butter, oil, and sugar until well combined, about 3 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add in the vanilla and almond extracts and give a quick mix.
- Step 4 Add eggs, one at a time, mixing after each addition.
- Step 5 Alternate adding flour mixture and milk to the butter mixture, starting and ending with the flour mixture, beating on low (or by hand) until just combined. Take care to not over-mix.
- Step 6 Wring out cake strips and fit onto cake pans (if applicable). Pour batter into prepared pans and bake for 20-25 minutes if using three 9” cake pans or until toothpick inserted in center comes out with just a few moist crumbs. Let cool in pan for about 10 minutes. Then, remove cakes from pans and let cool on cooling rack. Cool completely before frosting.
- Step 7 STRAWBERRY FILLING: Slice or dice about 1 pound of strawberries for the filling. (Save the remaining strawberries for decorating.) If macerating strawberries, after slicing, mix with sugar in a medium bowl. Let sit for about 20 minutes.
- Step 8 STABILIZED WHIPPED CREAM: In a large mixing bowl, beat cream cheese until smooth (about 1 minute). Add confectioners’ sugar and beat slowly until incorporated. Then, add vanilla and beat on medium speed until fully combined and smooth. Scrape down sides with spatula and beat again briefly. With mixer on low, slowly pour in heavy cream. Once all the cream is added, increase speed to medium-high and whip until stiff peaks form. I only used one batch for my cake but if you plan on doing a lot of piping, you may want to increase it a bit. For more tips on the whipped cream, please see our post.
- Step 9 ASSEMBLY: Place one layer of cake on a plate or cake stand and top with one-third of whipped cream. Then, spread half the sliced strawberries on top. Add another cake layer, another third of whipped cream, and the last half of sliced strawberries. Place final layer of cake and decorate with remaining whipped cream and reserved strawberries. If piping, you can refrigerate the whipped cream for about 10-20 minutes. This will firm it up just a bit more.
- Step 10 DIFFERENT SIZE: This can also be made in two 8″ pans. Bake for about 33-35 minutes or until toothpick inserted comes out clean.
- Step 11 STORAGE: Cover and store in the refrigerator for up to 3-4 days. To keep cake that has been cut fresh, stick a piece of wax paper on the exposed section prior to covering and storing.
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Have a wonderful day!
If I could give more than five stars I would! Amazing is an understatement for describing how good this cake tastes! If you are wondering if you should make this—you definitely should! It is too good! Thanks for sharing this recipe!
Thank you so very much! I am thrilled that you liked it!