There’s something undeniably joyful about summer gatherings, especially when they’re filled with laughter, sunshine, and, of course, delicious desserts. When the first sweet strawberries start popping up at the farmers’ market, I can’t help but think of the perfect treat to celebrate the season: Strawberry Shortcake Cake. This delightful twist on the classic dessert combines soft layers of vanilla cake with a creamy cream cheese-whipped cream frosting, topped generously with juicy strawberries.
The beauty of this cake not only lies in its vibrant layers but also in its simplicity—perfect for both novice bakers and seasoned chefs looking to impress. Imagine the delight on your friends’ and family’s faces as they indulge in a slice of this visually stunning and utterly irresistible cake. Whether it’s for a cookout, a picnic, or a family dinner, this Strawberry Shortcake Cake is bound to be a showstopper that brings everyone together in sweet harmony. Let’s dive into this easy-to-make recipe that’s sure to become your go-to summer delight!
Why will you love this Strawberry Shortcake Cake?
Joyful Summer Treat: This Strawberry Shortcake Cake is the ultimate celebration of summer with its fresh, vibrant flavors.
Easy to Make: With simple ingredients and straightforward steps, anyone can master this delightful cake, regardless of baking experience.
Crowd-Pleasing Beauty: The stunning layers and bright strawberries make this cake an eye-catching centerpiece at any gathering, sure to impress your guests.
Versatile Options: Feel free to swap strawberries for your favorite berries or add a zesty lemon curd for a refreshing twist.
Perfect for Any Occasion: Whether it’s a backyard barbecue or a family dinner, this cake is a delightful addition to any summer event.
Prep Ahead: Save time by baking the cake layers in advance and storing them, ready to assemble when you need a sweet treat!
Strawberry Shortcake Cake Ingredients
• Here’s everything you need to create the perfect Strawberry Shortcake Cake.
For the Cake
- All Purpose Flour – Provides structure to the cake; substitute with a gluten-free flour blend for a gluten-free option.
- Baking Powder – Acts as a leavening agent to help the cake rise; ensure it’s fresh for optimal results.
- Fine Baking Salt – Enhances the flavor of the cake.
- Granulated Cane Sugar – Adds sweetness and moisture; can be substituted with coconut sugar for a less refined option.
- Olive Oil – Adds moisture and tenderness; swap for melted butter for a richer flavor.
- Eggs – Provide structure and richness; use flaxseed meal (1 tbsp + 2.5 tbsp water) as a substitute for a vegan option.
- Egg Whites – Help to achieve a lighter texture.
- Vanilla Extract – Adds flavor; use pure vanilla for the best taste.
- Sour Cream – Contributes to moisture and tanginess; plain yogurt can be used as a substitute.
- Buttermilk or Whole Milk – Adds moisture and richness; buttermilk creates a tender crumb, while whole milk is a suitable substitute.
For the Strawberry Filling
- Fresh Strawberries – Provide refreshing flavor and texture; feel free to substitute with other berries based on preference.
- Granulated Cane Sugar (for strawberries) – Enhances the sweetness of the strawberries.
For the Frosting
- Cream Cheese – Forms the base of the frosting, adding tanginess; use vegan cream cheese for a dairy-free version.
- Powdered Sugar – Sweetens the frosting.
- Heavy Whipping Cream – Creates a stable and fluffy frosting; for a lighter option, use coconut cream.
How to Make Strawberry Shortcake Cake
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Preheat Oven: Start by preheating your oven to 350°F (175°C). Prepare three 8 or 9-inch cake pans by buttering them and lining the bottoms with parchment paper for easy removal.
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Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and fine baking salt. This mixture will provide the perfect structure for your Strawberry Shortcake Cake.
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Cream Wet Ingredients: In a separate bowl, beat together the granulated sugar, olive oil, eggs, egg whites, and vanilla extract for about 2 minutes until well combined and creamy.
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Combine Mixtures: Gently mix in the sour cream and buttermilk until smooth, then gradually add the flour mixture. Stir until just combined to maintain the cake’s tenderness.
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Bake: Divide the batter evenly among the prepared pans and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. The cake should be lightly golden on top!
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Cool Cakes: Once baked, allow the cakes to cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely.
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Prepare Strawberry Filling: While cooling, combine your chopped fresh strawberries with granulated sugar in a bowl. Let them sit for a bit to create a syrup and enhance their sweetness.
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Make Frosting: Using a stand mixer, combine the cream cheese and powdered sugar. Beat until smooth. Switch to a whisk attachment, add the heavy whipping cream, and whip until soft peaks form. Gently fold in the vanilla extract.
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Layer the Cake: Once the cakes are cooled and leveled, assemble by spreading frosting and strawberries between each layer, finishing with a generous layer of frosting on top.
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Serve: Enjoy your creation right away! If any remains, store at room temperature for the day and then refrigerate for up to 3-4 days.
Optional: Top with extra fresh strawberries for an eye-catching presentation!
Exact quantities are listed in the recipe card below.
Strawberry Shortcake Cake Variations
Embrace your creativity in the kitchen and tailor this recipe to fit your taste buds!
- Berry Medley: Substitute strawberries with blueberries, raspberries, or blackberries for a colorful mixed berry cake.
- Lemon Zest: Add a teaspoon of lemon zest to the cake batter for a bright, citrus flavor that pairs beautifully with strawberries.
- Almond Extract: Swap vanilla extract for almond extract to infuse a sweet, nutty aroma into your cake.
- Coconut Cream: Use coconut cream instead of heavy whipping cream for the frosting to give it a tropical twist.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to create a cake that everyone can enjoy.
- Maple Sweetener: Replace granulated sugar with maple syrup or maple sugar for a unique flavor profile and a touch of sweetness.
- Chocolate Drizzle: Enhance the cake by drizzling melted chocolate over the top for a decadent finish.
- Spicy Kick: Add a pinch of cayenne pepper to the strawberry mixture for a surprising sweet and spicy contrast that will awaken your palate.
How to Store and Freeze Strawberry Shortcake Cake
Room Temperature: Store the assembled cake at room temperature for the day of serving. Make sure to cover it loosely with plastic wrap to prevent it from drying out.
Fridge: Once served, keep any leftovers in the refrigerator, covered, for up to 3-4 days. This keeps the Strawberry Shortcake Cake fresh and the frosting creamy.
Freezer: For longer storage, wrap individual slices tightly in plastic wrap, then place them in an airtight container. The cake can be frozen for up to 2 months.
Reheating: When ready to enjoy your frozen slices, thaw in the refrigerator overnight. You can serve them cold or let them sit at room temperature for about an hour before indulging again.
What to Serve with Strawberry Shortcake Cake?
There’s something special about creating a memorable meal to accompany a summery delight like this stunning cake.
- Vanilla Ice Cream: A classic pairing, this creamy scoop enhances the fresh fruit flavors of the cake and adds a delightful contrast in temperature.
- Fresh Mint Tea: The refreshing herbal notes of mint tea complement the sweetness of the cake, making for a light and invigorating sip to accompany your dessert.
- Lemonade Spritzer: The zesty kick of sparkling lemonade balances the rich whipped cream frosting, providing a fizzy and refreshing drink for warm summer days.
- Berry Salad: A light, fresh mix of seasonal berries tossed with a hint of honey and mint makes for a vibrant side that ties beautifully with the cake’s flavors.
- Shortbread Cookies: The buttery texture of these cookies adds a satisfying crunch and enhances the overall dessert experience, creating a lovely contrast.
- Chocolate-Covered Strawberries: These indulgent treats echo the main dessert’s flavors while adding a decadent twist, perfect for any special occasion or celebration.
- Pistachio Ice Cream: For something different, the nutty richness of pistachio ice cream provides an interesting texture and flavor contrast to the cake’s sweetness.
- Peach Bellini: Sparkling peach cocktails bring a fruity fizz that pairs wonderfully with the soft textures of the cake while making your gathering feel extra special.
- Almond Biscotti: Crunchy and subtly sweet, these cookies are perfect for dipping into coffee or espresso right alongside a slice of Strawberry Shortcake Cake.
Expert Tips for Strawberry Shortcake Cake
- Fresh Ingredients: Always use fresh strawberries and check your baking powder for freshness to ensure the best flavor and lift in this Strawberry Shortcake Cake.
- Cool Cakes Properly: Let the cakes cool completely on a wire rack before assembling. This prevents the frosting from melting and sliding off.
- Leveling Layers: Use a serrated knife to level the tops of the cakes for even stacking—this helps each layer sit flat and look beautiful.
- Macerate Strawberries: Allowing the strawberries to sit with sugar brings out their natural juices, enhancing their flavor and sweetness in the cake.
- Avoid Overbeating: When whipping the cream for frosting, stop at soft peaks to prevent a grainy texture; be gentle in folding to maintain fluffiness.
- Storage Tips: This cake is best enjoyed the same day but can be stored in the refrigerator for up to 3-4 days, keeping it covered to maintain moisture.
Make Ahead Options
These Strawberry Shortcake Cake layers are perfect for busy home cooks looking to save time! You can bake and wrap the cake layers tightly in plastic wrap up to 24 hours in advance, making them ready for assembly at a moment’s notice. The frosting can also be made ahead and refrigerated for up to 3 days—just give it a quick whip to restore its fluffy texture before spreading. Additionally, prepare the strawberry filling with sugar and let it sit in the fridge to enhance its delicious flavor. When you’re ready to serve, simply layer the cake with frosting and strawberries, and enjoy a delightful dessert that’s just as fabulous as when it’s freshly made!
Strawberry Shortcake Cake Recipe FAQs
What kind of strawberries should I use for the best flavor?
Absolutely! For the best flavor, use ripe, sweet strawberries. Look for berries that are deep red with a fragrant aroma and firm texture. Avoid strawberries with dark spots or signs of bruising, as these may have a mushy texture and lack sweetness.
How do I store leftover strawberry shortcake cake?
Very! Once served, store any leftovers in the refrigerator, covered loosely with plastic wrap. This will keep the cake fresh and the frosting creamy for up to 3-4 days. If you made the cake ahead of time, it can also be kept at room temperature for the day of serving, as long as it’s well-covered.
Can I freeze strawberry shortcake cake?
Yes, you can freeze this delightful cake! To do so, wrap individual slices tightly in plastic wrap and place them in an airtight container. The cake can be safely frozen for up to 2 months. When you’re ready to enjoy it, simply thaw the slices in the refrigerator overnight and serve as is or at room temperature.
What should I do if my cake layers are domed on top?
If your cake layers turn out domed, don’t worry! Use a serrated knife to level the tops gently to create an even stacking base. It’s a simple fix! Just be careful to level a little at a time until you achieve a flat top that will stack beautifully with the other layers.
Can I make this cake dairy-free?
Absolutely! To create a dairy-free Strawberry Shortcake Cake, simply substitute the cream cheese for vegan cream cheese and use coconut cream in place of heavy whipping cream for the frosting. For the cake itself, replace the buttermilk with a plant-based milk mixed with lemon juice or vinegar to achieve that tangy flavor.
Ultimate Strawberry Shortcake Cake for Summer Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare three 8 or 9-inch cake pans by buttering them and lining the bottoms with parchment paper.
- In a bowl, whisk together the all-purpose flour, baking powder, and fine baking salt.
- In a separate bowl, beat together the granulated sugar, olive oil, eggs, egg whites, and vanilla extract for about 2 minutes until well combined.
- Gently mix in the sour cream and buttermilk until smooth, then gradually add the flour mixture.
- Divide the batter among the prepared pans and bake for 18-22 minutes until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Combine chopped fresh strawberries with granulated sugar in a bowl, and let them sit to create a syrup.
- Combine cream cheese and powdered sugar in a stand mixer; beat until smooth, then add heavy whipping cream and whip until soft peaks form.
- Layer by spreading frosting and strawberries between each cake layer, finishing with frosting on top.
- Enjoy immediately or store at room temperature for the day, then refrigerate for 3-4 days.