Go Back
–+ servings
Strawberry Shortcake Cake

Strawberry Shortcake Cake

A delightful Strawberry Shortcake Cake, featuring layers of vanilla cake, whipped cream, and fresh strawberries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Dessert
Servings 12 slices
Calories 585 kcal

Equipment

  • stand mixer
  • 8-inch cake pans
  • Mixing Bowls
  • whisk
  • spatula

Ingredients
  

Cake

  • 2.5 cups all purpose flour spooned and leveled
  • 3 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1.75 cups granulated sugar
  • 0.5 cup vegetable or canola oil
  • 2 large eggs room temperature
  • 2 large egg whites room temperature
  • 2.5 teaspoons pure vanilla extract
  • 0.5 teaspoon almond extract optional, but highly recommended
  • 0.67 cup sour cream
  • 0.75 cup milk preferably whole or 2%, room temperature

Filling

  • 3 cups sliced or diced fresh strawberries divided
  • 2 tablespoons strawberry jam
  • additional whole strawberries for garnish, optional

Frosting

  • 8 ounces cream cheese softened to cool room temp
  • 1 cup powdered sugar
  • 0.75 teaspoon vanilla extract
  • 2.25 cups heavy whipping cream really cold, straight from the fridge

Instructions
 

Cake

  • Preheat oven to 350°F.
  • In a medium bowl, whisk flour, baking powder, and salt until combined. Set aside.
  • Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined.
  • Add the sour cream and beat until combined. Add half of the flour mixture, beating until just combined.
  • While still beating, slowly add milk, then the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix it.
  • Line three 8-inch cake pans with parchment paper and grease the pans. Evenly divide the batter between the three pans.
  • Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. Place the pans on a rack to cool completely.

Filling

  • Combine the strawberries and jam and set aside.

Frosting

  • Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Beat on medium speed until smooth.
  • While the mixer is still whipping, slowly pour the 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.

Assembly

  • Place one layer of cake on a platter. Top with one-third of the frosting and about 1¼ cups of strawberries.
  • Add another layer of cake on top and repeat. For the top layer, top with remaining whipped cream frosting, then place the remaining strawberries in the center.
  • Decorate the outside with whole strawberries, if desired.

Notes

Using three cake pans produces thinner cake layers, preferred for filling and stacking. If thicker layers are desired, use two 8-inch pans and increase bake time to 22-27 minutes. This cake is best served the day it is made. Refrigerate after assembly and allow to come to cool room temperature before serving.

Nutrition

Serving: 1sliceCalories: 585kcalCarbohydrates: 60gProtein: 7gFat: 36gSaturated Fat: 23gCholesterol: 117mgSodium: 228mgPotassium: 248mgFiber: 2gSugar: 37gVitamin A: 1043IUVitamin C: 22mgCalcium: 125mgIron: 2mg
Keyword cake, dessert, strawberries, Strawberry Shortcake Cake, vanilla cake, whipped cream
Tried this recipe?Let us know how it was!