Introduction

Strawberry Shortcake Cake is a delightful twist on a classic dessert, layering moist cake with luscious whipped cream and fresh strawberries. This recipe creates a beautiful, flavorful treat perfect for celebrations or a special summer dessert.

The image shows a three-layered cake with light yellow sponge layers separated by thick white cream layers mixed with small pieces of red strawberries. On top, there is a thick white cream layer covered with many diced strawberries and several halved strawberries with green leaves placed decoratively. The cake sits on a white cake stand, and a few halved strawberries with green leaves are placed around the base. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup unsalted butter (at room temperature)
1 1/2 cups sugar
4 eggs
1 tablespoon vanilla extract
1/4 cup oil (vegetable, canola or light olive oil)
1/4 cup sour cream (regular, full fat)
1 cup whole milk (or 2%, avoid lower fat)
2 pints fresh (ripe) strawberries
1 tablespoon Sprouts Organic Balsamic Glaze (optional)
2 tablespoons sugar
2 cups heavy whipping cream
3/4 cup powdered sugar (divided)
1 teaspoon vanilla extract
4 ounces cream cheese (regular, full fat)
1/4 cup diced strawberries with glaze (from the recipe)

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease three 8-inch cake pans, dust the sides with flour, and line the bottoms with parchment paper.
Step 2: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: In an electric mixer, beat butter until smooth. Gradually add sugar while mixing until the mixture is light and fluffy.
Step 4: Add eggs one at a time, mixing well after each addition to incorporate air.
Step 5: Mix in vanilla extract and oil until combined, then add sour cream and blend well.
Step 6: With the mixer on low, alternate adding half the milk and half the flour mixture, then the remaining milk and flour. Mix just until combined. Scrape down the bowl and stir a few times by hand to ensure even blending.
Step 7: Divide batter evenly among prepared pans. Bake for 22-30 minutes, or until a toothpick inserted comes out clean with moist crumbs but no wet batter.
Step 8: Let cakes cool in the pans for 5-10 minutes, then remove and cool completely on a wire rack with parchment paper still on the bottom. Once mostly cool, wrap cakes tightly and freeze to keep moist and make handling easier.
Step 9: Dice the strawberries into a large bowl. Reserve a few whole berries for garnish if desired. Drizzle with balsamic glaze (optional) and sprinkle with sugar. Toss gently to coat and refrigerate while preparing whipped cream.
Step 10: Chill mixing bowl and beaters in the freezer for at least 5 minutes. Pour heavy cream into the chilled bowl and beat until it begins to thicken.
Step 11: Add 1/4 cup powdered sugar and vanilla extract, then beat until the cream is light, fluffy, and holds soft peaks. Transfer to another bowl and refrigerate.
Step 12: In the empty mixing bowl (unwashed), beat cream cheese until smooth. Add 1/2 cup powdered sugar and blend fully.
Step 13: Stir in 1/4 cup of the glazed diced strawberries. Then fold in about 3/4 cup whipped cream and blend gently to lighten the mixture.
Step 14: Fold in the remaining whipped cream carefully, avoiding overmixing.
Step 15: Remove cake layers from freezer, unwrap, and remove parchment paper. Stack one layer on your serving plate, spread about one-third of the cream mixture evenly over it, then add one-third of the strawberries (drain excess liquid if desired).
Step 16: Repeat layering with the next cake layer, cream, and strawberries. Finish with the final cake layer.
Step 17: Garnish the top with whole strawberries if you like. Serve immediately, or refrigerate and enjoy within 1-2 hours for best freshness.

Tips & Variations

Make sure to beat the butter and sugar until very fluffy to give the cake a light texture.
Using full-fat dairy ingredients enriches the flavor and helps create a moist cake.
If balsamic glaze isn’t available, you can skip it or substitute with a light drizzle of honey for sweetness.
To avoid soggy layers, drain excess strawberry juice before adding berries between cake layers.
For extra flavor, macerate strawberries with a splash of lemon juice and a little sugar for 30 minutes before assembling.

Storage

Store assembled cake in the refrigerator for up to 2 days. The cake is best enjoyed fresh, as the layers can become soft overnight. If stored longer, keep cake covered tightly to prevent it from drying out. Leftover cake can be gently reheated for a few seconds in the microwave to soften slightly, but avoid long reheating as it may affect texture.

How to Serve

A three-layer strawberry shortcake is shown with each layer made of light yellow sponge cake. Between each cake layer, there is a thick, white whipped cream layer mixed with bright red chopped strawberries and strawberry sauce. The top layer is covered with a generous layer of whipped cream and orange-red strawberry pieces, some whole, some sliced, placed on top. A few whole strawberries with green leaves rest at the base of the cake on a white cake stand with a scalloped edge. The background is a soft white marbled texture. A slice of cake is being lifted with a silver cake server. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day or two in advance, wrap them tightly, and store in the refrigerator or freeze for longer storage. Bring to room temperature before assembling.

What if I don’t have balsamic glaze?

Balsamic glaze adds a slight tang and sweetness that complements the strawberries, but it is optional. You can omit it or substitute with honey or a light drizzle of aged balsamic vinegar for similar effect.