This Strawberry Shortcake Cake is a dreamy blend of fluffy layers, juicy strawberries, and velvety whipped cream. Each bite offers a perfect harmony of sweet, tangy, and creamy flavors that melt in your mouth. The tender cake, infused with vanilla, pairs beautifully with the fresh, vibrant strawberries, creating a dessert that feels both indulgent and refreshing. Ready in just over an hour, it’s surprisingly simple to make yet looks stunning enough to impress any crowd.
The textures are pure magic—soft cake, luscious cream, and bursts of juicy berries create a delightful contrast. Rich in flavor yet light on the palate, this cake is perfect for celebrations or a cozy treat. With its golden layers and ruby-red strawberries, it’s as beautiful as it is delicious. Whether you’re a baking pro or a beginner, this recipe promises a rewarding experience and a dessert that will have everyone reaching for seconds.
Ingredients for Strawberry Shortcake Cake
- Cake:
- ½ cup (113 g) unsalted butter, softened
- ½ cup (120 ml) neutral cooking oil (avocado, canola, or vegetable oil recommended)
- 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 cup (300 ml) buttermilk, room temperature preferred
- Strawberries:
- 2 lb (907 g) strawberries, divided
- 3 Tablespoons (40 g) granulated sugar
- Whipped Cream Frosting:
- 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
Step-by-Step Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease three 8” round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, cream together butter, oil, and sugar until creamy and well combined.
- Add eggs one at a time, stirring well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the dry ingredients and buttermilk to the butter mixture, folding gently until combined. Do not over-mix.
- Divide batter evenly among the prepared pans and bake for 24-26 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10-15 minutes, then invert onto a cooling rack to cool completely.
- Prepare the Strawberries:
- Set aside ½ lb (226 g) of strawberries for decoration. Slice them in half lengthwise.
- Chop the remaining strawberries into small pieces and toss with sugar. Set aside.
- Make the Whipped Cream Frosting:
- In a small dish, whisk gelatin and cold water until absorbed. Set aside to solidify.
- In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until thickened but not at soft peaks.
- Microwave the gelatin mixture for 5-10 seconds to liquify it. Drizzle it into the cream mixture while beating on low speed, then increase to high until stiff peaks form.
- Assemble the Cake:
- Level the cooled cake layers if needed. Place one layer on a cake plate and spread a thin layer of frosting on top. Pipe a frosting dam around the edge.
- Add half of the chopped strawberries (drained of excess juices) to the center. Repeat with the next layer.
- Top with the final cake layer and frost the top and sides with a thin, semi-naked layer of frosting.
- Pipe swirls of frosting around the top edge and arrange the reserved strawberries on top.
- Chill the cake in the refrigerator for at least 30 minutes before slicing and serving. Use a serrated knife for clean slices.
Storage and Keeping It Fresh
Store your Strawberry Shortcake Cake in the refrigerator, covered with plastic wrap or in an airtight container, to maintain freshness. It’s best enjoyed within 2-3 days, as the whipped cream and strawberries may start to lose their texture. If you have leftovers, slice the cake and wrap individual portions for easy snacking!
Time-Saving Tips for Busy Bakers
To speed up the process, consider preparing the strawberry mixture and frosting a day ahead. You can also use store-bought whipped cream instead of making it from scratch, though the texture may be slightly different. If you’re short on time, bake the cake layers in advance and freeze them—just thaw and frost when ready!
Equipment Guidance for Perfect Results
For even baking, ensure your cake pans are 8” round and lined with parchment paper. A stand mixer or electric hand mixer will make creaming butter and whipping frosting much easier. A piping bag with a large round or star tip (like Ateco 848) is ideal for achieving those beautiful swirls on top.
Recipe Variations to Mix It Up
Try swapping strawberries for other berries like raspberries or blueberries for a different flavor twist. For a richer cake, replace the neutral oil with melted coconut oil. If you prefer a less sweet option, reduce the sugar in the strawberry mixture by half. You can even add a layer of lemon curd between the cake layers for a tangy surprise!
Serving Suggestions for a Crowd
Serve this cake chilled for the best texture. Pair it with a dollop of extra whipped cream or a drizzle of strawberry compote on the side for added indulgence. For a touch of elegance, dust the top with powdered sugar before adding the strawberries. Don’t forget a serrated knife for clean slices!
Strawberry Shortcake Cake
Ingredients
Cake
- ½ cup unsalted butter softened
- ½ cup neutral cooking oil I recommend avocado oil but canola or vegetable would also work
- 1 ½ cups granulated sugar
- 4 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon table salt
- 1 ¼ cup buttermilk room temperature preferred
Strawberries
- 2 lb strawberries divided
- 3 Tablespoons granulated sugar
Whipped Cream Frosting
- 1 ½ teaspoons unflavored gelatin
- 2 Tablespoons cold water
- 2 ¼ cups heavy whipping cream
- ¾ cup powdered sugar
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 350F (175C) and prepare three 8” round cake pans by greasing the sides and lining the bottoms with parchment paper.
- In a large mixing bowl (or the bowl of your stand mixer), use an electric mixer to cream together butter, oil, and sugar until creamy and well combined.
- Add eggs, one at a time, stirring well after each addition.
- Add vanilla extract and stir until combined.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Add about a fourth of the dry ingredients to the butter mixture and use a spatula to gently fold into the batter until mostly combined. Add approximately a third of the buttermilk and gently stir in until combined. Continue to alternate adding the dry ingredients and buttermilk until both have been combined into the batter. You may still have some small lumps in the batter, this is fine. Do not use an electric mixer for this step and take care to not over-mix the batter.
- Evenly divide your batter between prepared cake pans and bake on the center rack of preheated 350F (175C) oven for 24-26 minutes. Once cakes are finished baking, the tops should spring back if lightly touched and a toothpick inserted in the center should come out clean or with a few moist crumbs.
- Allow cakes to cool in their pans for 10-15 minutes before running a knife around the edges of the cakes to loosen them from the pan then carefully inverting onto a cooling rack to cool completely before frosting.
- Set aside about ½ pound (226g) of strawberries for decorating the top of your cake and slice in half lengthwise. These will be for decorating the top of your cake.
- Chop remaining strawberries into small pieces (¼ – ½”, about 1cm) and toss in a medium sized mixing bowl with sugar, use a spatula to stir together. Set aside while you prepare your frosting.
- In a small, microwave safe dish, whisk together gelatin and cold water until all gelatin is absorbed. Set aside.
- In a large mixing bowl (preferably a chilled metal bowl) use an electric mixer to combine heavy cream, powdered sugar, and vanilla extract. Beat until mixture has thickened, but stop before reaching soft peaks.
- Your bowl of gelatin should have solidified by this point. Microwave it for 5-10 seconds, just enough to liquify it again (it should not be hot), and whisk until smooth.
- With mixer on low speed, drizzle liquid gelatin into cream mixture until combined. Slowly increase mixer speed to high and continue to beat until you have reached stiff peaks (mixture will be thick and fluffy and will resemble Cool Whip in consistency).
- Once cakes are completely cooled, level them if necessary.
- Transfer frosting to a large piping bag fitted with a large round tip or closed star tip (I like the Ateco 848).
- Place one cake layer on cake plate and spread a thin even layer of frosting over the surface. Pipe a dam of frosting around the edge of the cake.
- Use a slotted spoon to layer half of your chopped strawberries into the center, draining the strawberries of excess juices before layering them into the cake. Top with the next layer of cake and repeat. Top with the last layer of cake and spread an even layer of frosting on the top, and a thin, even, semi-naked layer around the sides.
- Use remaining frosting to pipe swirls around the top edge of the cake and arrange reserved strawberries over the top of the cake.
- Place cake in refrigerator to chill for at least 30 minutes before slicing and serving.
- Serving note: the cake can be messy to slice, I recommend a serrated knife and using your hand or a bench scraper to support the side of the cake when slicing. If any berries fall out, just spoon them off the cake platter on top of your slice!