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Strawberry Shortcake Cake Recipe

★★★★★

4.7 from 67 reviews
  • Author: Simon
  • Total Time: 50 minutes plus cooling and chilling time (about 3-4 hours total including refrigeration/freezing)
  • Yield: 12 servings 1x

Description

This Strawberry Shortcake Cake is a luscious layered dessert featuring moist vanilla cake layers, fresh ripe strawberries macerated with a hint of balsamic glaze, and a fluffy homemade whipped cream and cream cheese frosting. Perfect for a summer celebration or anytime you crave a light, elegantly simple strawberry dessert.

Ingredients

Scale

Dry Ingredients

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter (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%)

Strawberries

  • 2 pints fresh ripe strawberries
  • 1 tablespoon Sprouts Organic Balsamic Glaze (optional)
  • 2 tablespoons sugar

Whipped Cream Frosting

  • 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 strawberry mixture)

Instructions

  1. Bake the cake: Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans lightly with butter and dust with flour; then line their bottoms with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: Using an electric mixer, beat the unsalted butter until smooth. Gradually add the sugar while continuing to beat until the mixture is light and fluffy, ensuring it’s well aerated.
  4. Add eggs: Add the eggs one at a time into the butter mixture, beating each for 10-20 seconds to incorporate air and achieve a light texture.
  5. Add flavors and wet ingredients: Blend in the vanilla extract and oil until combined. Then add the sour cream and mix well.
  6. Combine dry and wet mixtures: Lower mixer speed to low. Alternately add half the milk and half the flour mixture, then the remaining milk and flour. Mix just until all ingredients are combined; scrape sides and gently stir a couple times by hand to ensure even blending.
  7. Divide and bake: Evenly divide the batter among the prepared pans. Bake in the preheated oven for 22-30 minutes, until cakes have a slight dome and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cakes: Let cakes cool in pans for 5-10 minutes, then transfer to wire racks (keep parchment on bottom). Once mostly cool, wrap tightly in plastic wrap and freeze to maintain moisture and ease assembly.
  9. Prepare strawberries: Dice the fresh strawberries and place in a large bowl. Reserve a few whole strawberries for garnish if desired.
  10. Macerate strawberries: Drizzle balsamic glaze over the diced strawberries (optional), sprinkle sugar, and stir until berries are evenly coated. Cover and refrigerate while preparing whipped cream.
  11. Chill equipment: Place your mixing bowl and beaters in the freezer for at least 5 minutes before whipping cream.
  12. Make whipped cream: Pour heavy cream into chilled bowl and beat until it starts thickening. Gradually add 1/4 cup powdered sugar, then vanilla extract. Continue beating until cream is light, fluffy, and forms soft peaks.
  13. Set whipped cream aside: Transfer whipped cream to a clean bowl and refrigerate temporarily.
  14. Make cream cheese mixture: In the emptied mixing bowl (scraped clean), beat cream cheese until smooth. Add 1/2 cup powdered sugar and blend until fully combined.
  15. Incorporate glazed strawberries: Add 1/4 cup of the glazed diced strawberries to the cream cheese mixture and blend well.
  16. Fold in whipped cream: Add about 3/4 cup whipped cream to the cream cheese mixture and blend on low until fluffier. Then gently fold in the remaining whipped cream until combined, taking care not to overmix.
  17. Assemble the cake: Remove the cake layers from the freezer, unwrap, and peel off parchment from the bottoms.
  18. Layer cake: Place one cake layer on your serving plate, spread about one-third of the whipped cream frosting evenly over it.
  19. Add strawberry layer: Spoon about one-third of the glazed strawberry mixture over the whipped cream layer, avoiding using too much juice.
  20. Repeat layering: Repeat with the second cake layer, whipped cream, and strawberries, and then finish with the final cake layer and remaining whipped cream and strawberries.
  21. Garnish and serve: Decorate top of the cake with whole reserved strawberries. Serve immediately or refrigerate. Best enjoyed within 1-2 hours of assembly.

Notes

  • Freezing the cake layers before assembly helps to keep them moist and makes them easier to handle and frost.
  • Use whole milk or 2% milk for best cake moistness; avoid lower fat milk.
  • Do not overmix the batter after adding dry ingredients to keep the cake light and tender.
  • Chilling the mixing bowl and beaters before whipping cream helps achieve better volume.
  • Optional balsamic glaze adds a subtle complexity and balances sweetness with acidity.
  • This cake is best served within a couple of hours after assembly to maintain whipped cream texture.
  • Reserve a few whole strawberries for a pretty garnish on top.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry Shortcake Cake, fresh strawberries, homemade whipped cream, layered cake, summer dessert, vanilla cake, cream cheese frosting

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Find it online: https://kitchenofsimon.com/strawberry-shortcake-cake-recipe/