Strawberry Shortcake Cake

There’s something so special about a homemade birthday cake, and this Strawberry Shortcake Cake has become a family tradition in our house. I first made it for my daughter’s fifth birthday party, and the memory of her eyes lighting up at the sight of those bright red berries and fluffy white frosting is one I’ll always treasure. The whole house filled with the sweet scent of vanilla cake and fresh strawberries—it was pure happiness in a single dessert.

This isn’t your average strawberry shortcake made with biscuits. Instead, we’re making a stunning layer cake with incredibly moist and tender vanilla cake, a luscious fresh strawberry filling, and a stabilized cream cheese whipped frosting that’s light as a cloud but sturdy enough to stack. It’s the perfect showstopper for birthdays, summer gatherings, or any time you need a truly memorable treat. It looks impressive, but I promise, it’s surprisingly straightforward to put together.

A Celebration in Every Slice

This Strawberry Shortcake Cake is a true crowd-pleaser, and I just know you’re going to fall in love with it. It has become my go-to for special occasions, and here’s why it always gets rave reviews:

• Perfectly Tender Crumb: The cake itself is based on a nearly foolproof vanilla cake recipe that uses oil and sour cream, which results in a wonderfully moist and soft texture that stays fresh for days.
• Fresh, Bright Flavor: We let simple, high-quality ingredients shine. The filling is all about juicy, ripe strawberries, macerated with a touch of jam to bring out their natural sweetness without being overly sugary.
• Light and Fluffy Frosting: The cream cheese whipped cream is a game-changer! It has the airy texture of whipped cream with a subtle tang and the stability of a classic buttercream, so your cake will hold its shape beautifully.
• Stunning Presentation: With its beautiful layers of white and red, this cake is a showstopper. It looks like it came from a fancy bakery, but you can proudly say you made it from scratch in your own kitchen.

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Simple Ingredients for a Spectacular Cake

One of the best things about this recipe is that it comes together with pantry staples and fresh, beautiful ingredients. No fussy or hard-to-find items here! Let’s walk through what you’ll need.

For the Vanilla Cake

• All-Purpose Flour: Provides the structure for our cake. Remember to spoon it into your measuring cup and level it off for the most accurate measurement.
• Baking Powder: This is our leavening agent, giving the cake its lovely lift.
• Salt: A must in any sweet recipe! It balances the sugar and brings out the other flavors.
• Granulated Sugar & Oil: Sugar provides sweetness, while vegetable or canola oil makes the cake incredibly moist and tender.
• Eggs & Egg Whites: We use a combination of whole eggs for richness and egg whites for a lighter structure.
• Vanilla & Almond Extracts: Pure vanilla extract is key, and a tiny bit of almond extract adds a wonderful, subtle complexity that complements the strawberries perfectly. Don’t skip it if you can!
• Sour Cream & Milk: These dairy components add moisture, a slight tang, and a soft, tender crumb. Room temperature is important for a smooth batter.

For the Filling and Frosting

• Fresh Strawberries: The star of the show! Look for bright red, ripe, and fragrant berries for the best flavor. You’ll need a good amount for both the filling and the topping.
• Strawberry Jam: This little secret ingredient helps thicken the strawberry filling and intensifies the berry flavor.
• Cream Cheese: Use the full-fat, block-style cream cheese, softened to a cool room temperature. This is what stabilizes our frosting.
• Powdered Sugar: Sweetens and thickens the frosting.
• Heavy Whipping Cream: Make sure this is very cold, straight from the fridge. The cold temperature is crucial for it to whip up into stiff, fluffy peaks.

How to Make the Perfect Strawberry Shortcake Cake

This cake might look intimidating, but it’s just a few simple processes. We’ll make the cake layers, whip up the filling and frosting, and then have fun assembling it all.

Step 1: Prep and Mix Dry Ingredients

First things first, preheat your oven to 350°F (177°C). Prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper. This step is a lifesaver and makes releasing the cakes a breeze. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps distribute the leavening evenly, so you get a consistent rise.

Step 2: Combine the Wet Ingredients

In the bowl of your stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat the granulated sugar, oil, whole eggs, egg whites, vanilla extract, and almond extract. Mix on medium speed until everything is well combined and smooth. Next, add the sour cream and beat again until it’s fully incorporated. Scrape down the sides of the bowl to make sure everything is mixed in.

Step 3: Create the Cake Batter

With the mixer on low speed, add about half of the flour mixture to the wet ingredients and mix until just combined. While the mixer is still running, slowly stream in the milk. Once the milk is incorporated, add the remaining flour mixture and continue to mix only until no dry streaks remain. It’s very important not to overmix the batter, as that can lead to a tough cake.

Step 4: Bake the Cake Layers

Divide the batter evenly among your three prepared cake pans. I like to use a kitchen scale for this to get perfectly even layers. Gently tap the pans on the counter a couple of times to release any large air bubbles. Bake for 18-22 minutes. The cakes are done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.

Step 5: Prepare the Strawberry Filling

While the cakes are cooling, prepare your filling. Gently wash and hull your strawberries. For the filling, I like to slice about 2 ½ cups of the berries. For the topping, I prefer to dice the remaining ½ cup for a different texture, but you can do whatever you like best. In a small bowl, gently toss the prepared strawberries with the strawberry jam. Set this aside.

Step 6: Whip the Cream Cheese Frosting

In a large, clean mixing bowl (preferably the bowl of your stand mixer with the whisk attachment), place the softened cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until the mixture is completely smooth and free of lumps. With the mixer still running on medium, slowly pour the very cold heavy whipping cream down the side of the bowl. Stop and scrape the bottom and sides a few times. Once it’s all added, increase the speed to high and whip until the frosting becomes thick and holds stiff peaks. Be patient, it will get there!

Step 7: Assemble Your Masterpiece

Once your cake layers are completely cool, it’s time for the fun part! Place one cake layer on your serving platter or cake stand. Spread about one-third of the frosting evenly over the top. Spoon about half of the sliced strawberry filling over the frosting. Place the second cake layer on top and repeat with another third of the frosting and the remaining sliced strawberries. Top with the final cake layer. Spread the remaining frosting over the top, and pile the diced strawberries in the center. For an extra touch, you can garnish the edges with a few whole strawberries. Refrigerate the cake until you’re ready to serve.

Molly’s Tips for Perfect Results

After making this Strawberry Shortcake Cake countless times, I’ve gathered a few tips and tricks that make the process smoother and guarantee a beautiful result every time.

• Room Temperature is Key: For the cake batter, having your eggs, sour cream, and milk at room temperature is crucial. It allows the ingredients to emulsify properly, creating a smooth, uniform batter and a finer crumb. A quick trick: place cold eggs in a bowl of warm water for 5-10 minutes, and microwave the milk for 15-20 seconds to take the chill off.
• Don’t Overmix: I know I said it before, but it’s the most common baking mistake! Once you add the flour, mix only until it’s just incorporated. A few small lumps are okay. Overmixing develops the gluten in the flour, which can make your cake dense and tough instead of light and tender.
• Keep That Cream COLD: For the frosting to whip up properly, the heavy cream must be very cold. Cold cream whips up with more volume and creates a more stable foam. If your kitchen is warm, you can even chill your mixing bowl and whisk attachment in the freezer for 15 minutes before you start.
• Level Your Cakes: For a truly professional-looking layer cake, it’s worth taking a moment to level your cooled cake layers. Use a long serrated knife or a cake leveler to gently slice off any domed tops. This creates a flat, stable surface for stacking and frosting. This tip applies to so many of our other layer Cakes as well!

Fun Ways to Mix It Up

While the classic strawberry version is a timeless favorite, this cake is a wonderful canvas for other flavors. Here are a few ideas to get your creativity flowing.

• Mixed Berry Shortcake Cake: Can’t decide on one berry? Use a mix! A combination of strawberries, blueberries, raspberries, and blackberries would be absolutely delicious and beautiful. Toss them all with a mixed berry jam for the filling.
• Lemon Strawberry Cake: Add a bright, zesty note by incorporating lemon. Add the zest of one large lemon to the cake batter along with the wet ingredients, and add a teaspoon of fresh lemon juice to the frosting. The combination of lemon and strawberry is a match made in heaven.
• Chocolate-Covered Strawberry Cake: For the chocolate lovers, try drizzling a simple chocolate ganache over the top of the finished cake. You could also fold a cup of mini chocolate chips into the cake batter before baking for a sweet surprise in every bite.
• Peach or Raspberry Shortcake Cake: This recipe works beautifully with other seasonal fruits. In late summer, try it with fresh, juicy peaches. In raspberry season, swap them in for a tarter, vibrant twist. This makes it a fantastic choice for many different occasions, similar to our other Seasonal & Holiday Cakes.

How to Serve Your Strawberry Shortcake Cake

This cake is a star all on its own, but a few simple touches can make serving it even more special. Because it’s so rich and satisfying, you don’t need much to accompany it.

• Serve Chilled: This cake is best served chilled, straight from the refrigerator. The frosting and layers will be firm and easy to slice cleanly. If you prefer a softer texture, you can let individual slices sit at room temperature for about 15-20 minutes before enjoying.
• Perfect Pairings: A simple glass of cold milk is a classic companion. For a more grown-up gathering, it pairs beautifully with iced tea, a sparkling rosé, or a cup of coffee.
• Party Dessert Spread: If you’re serving this cake as part of a larger dessert table, consider adding some simpler options alongside it. A bowl of fresh fruit, some simple cookies, or even one of our No‑Bake & Cheesecakes would offer a lovely variety for your guests.

Share Your Sweet Success!

I truly hope you and your family love this Strawberry Shortcake Cake as much as mine does. There is so much joy in creating a beautiful, delicious dessert from scratch and sharing it with the people you care about. It’s more than just a cake; it’s a centerpiece for making wonderful memories. When you try this recipe, I would be so happy to see your creation! Please tag me on Instagram or share a photo on our Facebook page. Happy baking, and be sure to check out our other delicious Cakes for your next celebration! You can also find more inspiration on my Pinterest.