Feast your eyes on this stunning Strawberry Shortcake Cake, a delightful twist on the classic dessert! Imagine layers of moist, tender cake, generously filled with fresh, juicy strawberries and luscious cream cheese frosting. This is not your grandma’s shortcake.
Inspired by the timeless appeal of strawberry shortcake, this cake elevates the familiar flavors into a show-stopping centerpiece. If you love this recipe, then you’ll absolutely love our No-Bake Chocolate Lasagna as well.
This Strawberry Shortcake Cake recipe is designed to be foolproof, delivering impressive, restaurant-quality results every single time. Get ready to wow your friends and family with a dessert that’s as beautiful as it is delicious.
Let’s dive in and discover the secrets to creating this masterpiece!
Quick Overview: Your Delicious Strawberry Shortcake Cake Awaits
Craving a slice of strawberry perfection? This quick overview will get you started. Here’s a snapshot of what you need to know to bake this incredible cake.
Key Details
Prep: 30 mins | Cook: 20 mins | Serves: 12
Simplified Steps
- Whisk dry ingredients, beat wet ingredients, combine with alternating dry and milk additions.
- Bake in prepared pans until a toothpick comes out clean.
- Prepare strawberries and make the cream cheese frosting.
- Assemble layers with frosting and strawberries, then decorate the top.
Ready to dive into the full recipe? Keep reading for detailed instructions!
Expert Tips for Strawberry Shortcake Cake Perfection
To truly elevate your strawberry shortcake cake, understanding a few key techniques is essential. We’ll explore the science behind fresh strawberries and how to achieve the perfect whipped cream, ensuring your cake is a showstopper.
Strawberry Science: Why Fresh Strawberries Matter
Choosing ripe, flavorful strawberries is key to the best strawberry shortcake cake. Look for bright red, plump berries with a sweet aroma.
Macerating the strawberries, tossing them with a bit of sugar and jam, as in the recipe, draws out their natural juices, concentrating their flavor and creating a delicious syrupy sauce that permeates the cake. This step transforms simple fruit into a luxurious component of the dessert.
Whipped Cream Mastery: Achieving Perfect Peaks
For the silkiest, most stable whipped cream, ensure your heavy whipping cream, bowl, and whisk attachment are ice-cold. Cold temperatures help the fat molecules in the cream trap air more effectively, leading to fluffy peaks.
Beat on medium-high speed, watching closely, as over-whipping can turn cream into butter. The cream cheese in this recipe acts as a natural stabilizer, giving the frosting body and preventing it from weeping.
If you intend to use the whipped cream as a frosting for the entire cake and need it to hold up for an extended period, a small amount of cornstarch can be whisked into the powdered sugar before whipping, or a commercial stabilizer can be used, though it’s often not necessary with this recipe’s cream cheese base.
Now that you’re armed with these expert tips, let’s move on to the step-by-step instructions for bringing this delightful cake to life.
Step-by-Step: Crafting Your Strawberry Shortcake Cake
Ready to bake your own Strawberry Shortcake Cake? This recipe breaks down each step, ensuring even novice bakers can achieve stunning results.
Follow these detailed instructions, and soon you’ll be enjoying a slice of this delightful dessert.
Get Ready: Oven and Dry Ingredients
Begin by preheating your oven to 350°F. This ensures the cake bakes evenly.
In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisking ensures the leavening agents are evenly distributed, creating a consistent cake texture. Set the bowl aside.
Creaming the Wet Ingredients
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1 3/4 cups of granulated sugar, 1/2 cup of vegetable or canola oil, 2 room temperature large eggs, 2 room temperature large egg whites, 2 1/2 teaspoons of pure vanilla extract, and 1/2 teaspoon of optional almond extract until well combined. Creaming these ingredients together properly aerates the batter and sets the stage for a light, tender cake.
Incorporating Wet and Dry
Add 2/3 cup of sour cream to the mixer and beat until just combined. The sour cream adds moisture and a subtle tang, contributing to the cake’s rich flavor.
With the mixer on low speed, gradually add half of the dry ingredient mixture, followed by 3/4 cup of room temperature milk, and finally the remaining dry ingredients. Mix until just combined, scraping down the sides and bottom of the bowl as needed. Be careful not to overmix, as this can lead to a tough cake.
Preparing the Pans and Baking
Line three 8-inch cake pans with parchment paper, and grease them thoroughly. This ensures the cakes release easily after baking.
Evenly divide the batter among the prepared pans. Gently tap the pans on the countertop a couple of times to release any large air bubbles. This helps create a smooth, even cake surface.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. If necessary, rotate the pans once during bake time to ensure even browning. Place the pans on a wire rack to cool completely.
Strawberry Prep: The Heart of the Cake
While the cakes cool, prepare your strawberries. You’ll need about 3 cups total, divided.
Slice approximately 2 1/2 cups of strawberries for the cake filling and dice about 1/2 cup for the top of the cake (or slice/dice to your preference).
Combine these prepared strawberries with 2 tablespoons of strawberry jam in a bowl. The jam helps create a sweet, syrupy sauce that enhances the berry flavor and binds the strawberries together.
Crafting the Cream Cheese Frosting
In a large mixing bowl, place 8 ounces of softened cream cheese, 1 cup of powdered sugar, and 3/4 teaspoon of vanilla extract.
Using a stand mixer with a whisk attachment (preferred) or hand mixer, beat the mixture on medium speed until smooth.
While the mixer is still whipping, slowly pour 2 1/4 cups of ice-cold heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed to high and continue whipping until the cream can hold a stiff peak. It is important that the cream stays cold so that it will thicken properly.
Assembling Your Masterpiece
Place one layer of cake on a platter. Top with one-third of the frosting, then top with about 1 1/4 cups of strawberries.
Place another layer of cake on top and repeat. For the third/top layer of cake, top with remaining whipped cream frosting, then place the remaining strawberries in the center. Decorate the outside with whole strawberries, if desired.
With the cake assembled, you’re ready to enjoy the fruits (and berries!) of your labor. Next, we’ll answer some frequently asked questions to ensure your cake is a success every time.
Can I make this recipe in a loaf tin? If so what would the approx baking time be?
A loaf tin is not recommended as it will significantly alter the baking time and texture. This recipe is designed for standard round cake pans to ensure even cooking.
Would it ruin the flavor profile to use buttermilk rather than whole milk? Many thanks.
Using buttermilk instead of whole milk may slightly alter the flavor profile, making it tangier. While it can work, it’s best to stick to whole milk for the intended flavor balance.
Can I use strawberry preserves instead of strawberry jam?
Yes, strawberry preserves can be used instead of jam; they will provide a similar sweetness and fruitiness to the cake.
Can the cake party of the one-layer strawberry shortcake (with fresh berries on top) be doubled and baked as a sheet cake? I need to serve 20 people
Doubling the recipe for a sheet cake is possible, but baking times will need to be adjusted and tested for doneness, as sheet cakes bake faster than layers.
Can I substitute the oil for coconut cooking oil?
Coconut oil can be used as a substitute for vegetable oil, but it may impart a subtle coconut flavor to the cake.
Your Strawberry Shortcake Cake Questions, Answered
Did You Make This Strawberry Shortcake Cake?
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Strawberry Shortcake Cake
Equipment
- Stand mixer
- hand mixer
- Whisk
- Parchment paper
- Wire rack
- Platter
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 3/4 cups granulated sugar
- 1/2 cup vegetable or canola oil
- 2 room temperature large eggs
- 2 room temperature large egg whites
- 2 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon optional almond extract
- 2/3 cup sour cream
- 3/4 cup room temperature milk
Pans and Baking
- 3 8-inch cake pans lined with parchment paper and greased
Strawberry Prep
- 3 cups strawberries divided (2 1/2 cups sliced for filling, 1/2 cup diced for topping)
- 2 tablespoons strawberry jam
Cream Cheese Frosting
- 8 ounces softened cream cheese
- 1 cup powdered sugar
- 3/4 teaspoon vanilla extract
- 2 1/4 cups ice-cold heavy cream
Assembly
- 1/3 of the frosting for each layer
- 1 1/4 cups strawberries for each layer filling
- whole strawberries for decoration
Instructions
Oven and Dry Ingredients
- Begin by preheating your oven to 350°F. This ensures the cake bakes evenly.
- In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisking ensures the leavening agents are evenly distributed, creating a consistent cake texture. Set the bowl aside.
Creaming the Wet Ingredients
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1 3/4 cups of granulated sugar, 1/2 cup of vegetable or canola oil, 2 room temperature large eggs, 2 room temperature large egg whites, 2 1/2 teaspoons of pure vanilla extract, and 1/2 teaspoon of optional almond extract until well combined. Creaming these ingredients together properly aerates the batter and sets the stage for a light, tender cake.
Incorporating Wet and Dry
- Add 2/3 cup of sour cream to the mixer and beat until just combined. The sour cream adds moisture and a subtle tang, contributing to the cake's rich flavor.
- With the mixer on low speed, gradually add half of the dry ingredient mixture, followed by 3/4 cup of room temperature milk, and finally the remaining dry ingredients. Mix until just combined, scraping down the sides and bottom of the bowl as needed. Be careful not to overmix, as this can lead to a tough cake.
Preparing the Pans and Baking
- Line three 8-inch cake pans with parchment paper, and grease them thoroughly. This ensures the cakes release easily after baking.
- Evenly divide the batter among the prepared pans. Gently tap the pans on the countertop a couple of times to release any large air bubbles. This helps create a smooth, even cake surface.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. If necessary, rotate the pans once during bake time to ensure even browning. Place the pans on a wire rack to cool completely.
Strawberry Prep: The Heart of the Cake
- While the cakes cool, prepare your strawberries. You'll need about 3 cups total, divided.
- Slice approximately 2 1/2 cups of strawberries for the cake filling and dice about 1/2 cup for the top of the cake (or slice/dice to your preference).
- Combine these prepared strawberries with 2 tablespoons of strawberry jam in a bowl. The jam helps create a sweet, syrupy sauce that enhances the berry flavor and binds the strawberries together.
Crafting the Cream Cheese Frosting
- In a large mixing bowl, place 8 ounces of softened cream cheese, 1 cup of powdered sugar, and 3/4 teaspoon of vanilla extract.
- Using a stand mixer with a whisk attachment (preferred) or hand mixer, beat the mixture on medium speed until smooth.
- While the mixer is still whipping, slowly pour 2 1/4 cups of ice-cold heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed to high and continue whipping until the cream can hold a stiff peak. It is important that the cream stays cold so that it will thicken properly.
Assembling Your Masterpiece
- Place one layer of cake on a platter. Top with one-third of the frosting, then top with about 1 1/4 cups of strawberries.
- Place another layer of cake on top and repeat. For the third/top layer of cake, top with remaining whipped cream frosting, then place the remaining strawberries in the center. Decorate the outside with whole strawberries, if desired.