Strawberry Shortcake Cake

Name: Strawberry Shortcake Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: ½ cup (113 g) unsalted butter, softened; ½ cup (120 ml) neutral cooking oil (avocado oil, canola, or vegetable); 1 ½ cups (300 g) granulated sugar; 4 large eggs (room temperature preferred); 1 Tablespoon vanilla extract; 3 cups (375 g) all-purpose flour; 1 Tablespoon baking powder; ½ teaspoon table salt; 1 ¼ cups (300 ml) buttermilk (room temperature preferred); 2 lb (907 g) strawberries (divided); 3 Tablespoons (40 g) granulated sugar; 1 ½ teaspoons unflavored gelatin; 2 Tablespoons (30 ml) cold water; 2 ¼ cups (540 ml) heavy whipping cream; ¾ cup (94 g) powdered sugar; 1 ½ teaspoons vanilla extract

Recipe By:

jesseca

Posted:

March 11, 2025

Updated:

March 11, 2025

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This Strawberry Shortcake Cake is a luscious delight that captures the essence of summer with every slice. Imagine fluffy layers of vanilla cake filled with sweet, juicy strawberries and a light, dreamy whipped cream frosting. It’s the kind of dessert that not only tastes amazing but also looks stunning on your table. Whether you’re hosting a backyard barbecue or enjoying a cozy night at home, this cake is perfect for any occasion. As you dig into a slice, you’ll experience the perfect balance of flavors—moist cake, fresh fruit, and velvety cream come together for a dessert that will impress your friends and family. Plus, making it is simpler than you might think. So, let’s get started!

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Why This Recipe Works

This Strawberry Shortcake Cake stands out due to its harmonious blend of flavors and textures. The moist, tender vanilla cake serves as a perfect base for sweet, juicy strawberries and a light whipped cream frosting. By incorporating layers of fresh fruit and cream between light and fluffy cake layers, this dessert delivers a burst of freshness in every bite, making it a summer must-have.

Why You’ll Love This Strawberry Shortcake Cake

Whether you’re hosting a summer barbecue, celebrating a birthday, or simply indulging your sweet tooth, this Strawberry Shortcake Cake is an elegant yet approachable treat. The vibrant colors, delightful flavors, and creamy texture make it not only a feast for the palate but also a stunning centerpiece for any occasion. You’ll be amazed at how easy it is to make a cake that looks as impressive as it tastes!

Ingredients

½ cup (113 g) unsalted butter, softened
½ cup (120 ml) neutral cooking oil (avocado oil, canola, or vegetable)
1 ½ cups (300 g) granulated sugar
4 large eggs (room temperature preferred)
1 Tablespoon vanilla extract
3 cups (375 g) all-purpose flour
1 Tablespoon baking powder
½ teaspoon table salt
1 ¼ cups (300 ml) buttermilk (room temperature preferred)
2 lb (907 g) strawberries (divided)
3 Tablespoons (40 g) granulated sugar
1 ½ teaspoons unflavored gelatin
2 Tablespoons (30 ml) cold water
2 ¼ cups (540 ml) heavy whipping cream
¾ cup (94 g) powdered sugar
1 ½ teaspoons vanilla extract

Prepare the Cake Layers

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare three 8” round cake pans by greasing the sides and lining the bottoms with parchment paper. This step is crucial as it prevents the cake from sticking to the pans and ensures a smooth release.

Cream Butter, Oil, and Sugar

In a large mixing bowl, use an electric mixer to cream together the softened butter, neutral oil, and granulated sugar until creamy and well combined. This should take about 3-5 minutes, and you want it to be light in color.

Add Eggs and Vanilla

Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract until combined. The eggs add moisture and richness, which contributes to that perfect texture we’re aiming for.

Combine Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. It’s important to mix these ingredients well so that the baking powder is evenly distributed throughout the flour.

Mix Batter

Gradually add a fourth of the dry ingredients to the butter mixture, folding gently. Alternate adding a third of the buttermilk and continue until both the dry and wet ingredients are fully combined. Remember to take care not to over-mix the batter; a few lumps are perfectly fine.

Bake the Cakes

Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 24-26 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10-15 minutes before transferring to a cooling rack. This cooling period allows the cake to firm up a bit, making it easier to handle.

Prepare the Strawberries

Slice Strawberries for Topping

Reserve about ½ pound (226g) of strawberries for decorating the top of the cake, slicing them in half lengthwise. This will give a beautiful presentation when you finish the cake.

Toss Remaining Strawberries

Chop the remaining strawberries into small pieces about ¼ to ½ inch. Toss them with granulated sugar in a medium mixing bowl, then set aside while you prepare the frosting. This draws out the juices and enhances their natural sweetness.

Make the Whipped Cream Frosting

Prepare Gelatin

In a small microwave-safe dish, whisk together the unflavored gelatin and cold water until absorbed. Set aside to thicken slightly while you continue with your preparation.

Whip Cream

In a chilled metal mixing bowl, use an electric mixer to combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat until thickened but before reaching soft peaks. This is key to creating a texture that holds up well but remains light.

Incorporate Gelatin

Microwave the gelatin mixture for 5-10 seconds until liquified, then whisk until smooth. With the mixer on low speed, drizzle the gelatin into the whipped cream mixture until combined. Increase speed to high and whip until stiff peaks form. This will help stabilize the whipped cream.

Assemble the Strawberry Shortcake Cake

Level and Frost

Once the cakes are completely cooled, level them if necessary to ensure even stacking. Transfer the frosting into a large piping bag with a round or star tip. Place one cake layer on a cake plate, spreading a thin, even layer of frosting over the surface. Pipe a dam of frosting around the edge to hold in the filling.

Layer with Strawberries

Using a slotted spoon, layer half of the chopped strawberries into the center, draining excess juice. Top with the second cake layer and repeat the process. Place the final layer of cake on top and apply a thin layer of frosting around the sides and on the top to finish off the decoration.

Final Touch

Use leftover frosting to pipe decorative swirls around the top edge, then place the reserved strawberries atop the cake. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving. This step allows the flavors to meld beautifully.

Serving Suggestions

Pair this delightful Strawberry Shortcake Cake with a scoop of vanilla ice cream or serve alongside fresh whipped cream for an extra indulgent treat. Adding a touch of mint on the side can also elevate the presentation and flavor.

Tips for Success

Ensure that all ingredients are at room temperature for best results.
Do not over-mix the batter to maintain the cake’s light texture.
Allow the cake to chill before slicing to achieve cleaner cuts.

Variations

Experiment with different fruits like raspberries or blueberries for a mixed berry shortcake. Alternatively, try a lemon-flavored frosting for a citrus twist that brightens the flavor profile.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cakes a day in advance and store them in the refrigerator once cooled.

2. How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

3. Can I freeze this cake?
Yes! You can freeze the un-frosted cake layers, wrapped tightly in plastic, for up to 3 months.

4. What if I don’t have buttermilk?
You can substitute buttermilk by mixing 1 tablespoon of vinegar or lemon juice with 1 ¼ cups of milk and letting it sit for 5 minutes.

5. How do I define a “stiff peak” in whipped cream?
A stiff peak is when the whipped cream holds its shape and forms a pointed tip when the beaters are lifted from the mixture.

This Strawberry Shortcake Cake is not only a visual delight but also a comforting reminder of summer’s sweetness. Each layer, filled with luscious strawberries and silky cream, encapsulates the joy of shared moments and celebrations. Treat yourself and your loved ones to this delightful cake that brings smiles with every bite!

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Strawberry Shortcake Cake

Why This Recipe Works

Why You’ll Love This Strawberry Shortcake Cake

Ingredients