Strawberry Shortcake Cake Recipe

There is nothing quite as delightful and heartwarming as digging into a slice of homemade strawberry shortcake, and this Strawberry Shortcake Cake Recipe takes that classic dessert to an entirely new level. Imagine layers of moist, buttery cake perfectly complemented by fresh, juicy strawberries and a dreamy, tangy cream cheese whipped topping — pure magic in every bite. Whether you’re celebrating a special occasion or simply craving something sweet and fresh, this recipe promises a show-stopping cake that’s both beautiful and bursting with flavor.

Ingredients You’ll Need

Every great Strawberry Shortcake Cake Recipe starts with a handful of straightforward, essential ingredients that each play a crucial role. From the tender crumb of the all-purpose flour to the fresh strawberries that bring a pop of vibrant color and freshness, every item here is carefully chosen to build the perfect balance of sweetness and texture.

• All-purpose flour (2 ½ cups / 310g): Provides the soft, sturdy structure your cake needs to hold those luscious layers.
• Salt (½ teaspoon): Just enough to enhance all the flavors without overpowering the cake.
• Baking powder (3 teaspoons): The magic that makes your cake rise and become tender and fluffy.
• Unsalted butter (1 cup / 226g), melted: Adds richness and moistness, ensuring every bite feels indulgent.
• Granulated sugar (1 ½ cups / 300g): Sweetens the cake and helps create that delicate crust.
• Large eggs (4): Bind everything together and boost the cake’s tenderness.
• Vanilla extract (1 teaspoon): Adds warmth and depth to the sweetness.
• Buttermilk (1 ¼ cups): Introduces a slight tang and keeps the crumb beautifully moist.
• Fresh strawberries (1 ½ – 2 pounds): The star ingredient, bursting with freshness and natural sweetness.
• Granulated sugar (1 tablespoon) for strawberries: Gently macerates the berries, enhancing their flavor and juiciness.
• Cream cheese (8 ounces / 225g): Creates a rich, tangy base for the whipped cream frosting.
• Powdered sugar (1 cup / 113g): Sweetens the frosting without graininess.
• Vanilla extract (1 teaspoon) for frosting: A subtle flavor boost for the cream cheese whipped topping.
• Cold heavy whipping cream (2 cups / 474ml): Whipped to firm peaks to make the frosting light and airy.

How to Make Strawberry Shortcake Cake Recipe

Step 1: Prepare Your Cake Pans and Oven

Start by preheating your oven to a warm 350°F. Grease and flour three 8-inch or two 9-inch round pans, making sure every nook and cranny is coated so your cake layers slide out effortlessly after baking. This small step saves you from heartaches later on and ensures smooth, perfectly shaped layers!

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, salt, and baking powder until well combined. This blends the leavening agents evenly and sets the foundation for a cake that rises beautifully and has a perfect crumb. Taking a moment here is worth it for even results.

Step 3: Combine Wet Ingredients

Using a mixer with a paddle attachment, beat the melted butter and granulated sugar together until smooth and luminous. Add the eggs one at a time, beating well after each addition to create an airy, well-mixed batter. Then, alternately add the buttermilk and flour mixture in two parts, mixing just until blended — don’t overmix to keep your cake tender!

Step 4: Bake the Cake Layers

Divide the batter evenly among your prepared pans and place in the oven. Bake for 25–33 minutes for 8-inch pans, or 24–27 minutes for 9-inch pans, until a toothpick inserted in the center comes out clean. Let the layers cool completely before moving on. This patience will pay off when assembling your Strawberry Shortcake Cake Recipe.

Step 5: Whip Up the Cream Cheese Frosting

Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Then slowly add the cold heavy whipping cream while continuing to beat until the mixture forms stiff peaks. The resulting frosting should be fluffy, tangy, and the perfect partner to the fresh strawberries and delicate cake layers.

Step 6: Macerate the Strawberries

Wash and hull about one pound of the freshest strawberries you can find, then dice them finely. Toss the diced berries with a tablespoon of granulated sugar and let them sit for about five minutes. This step softens the berries slightly and brings out their natural sweetness — it’s such a simple trick that elevates the taste tremendously!

Step 7: Assemble Your Cake

Place your first cake layer on a serving plate and spread a generous layer of the cream cheese whipped frosting over it. Top this luscious layer with a helping of the macerated strawberries. Repeat this process for the other layers, creating beautiful, fresh fruit pockets throughout your cake.

Step 8: Frost, Decorate, and Chill

Frost the top and sides of your cake with the remaining whipped cream frosting. For a charming “naked cake” look, apply a light crumb coating to the sides so you can see hints of the cake beneath. Use a Wilton 1M tip to pipe elegant swirls on top, then decorate with halved strawberries around the edges. Refrigerate for up to two days — your efforts will keep that strawberry goodness fresh and inviting!

How to Serve Strawberry Shortcake Cake Recipe

Garnishes

Fresh strawberries are the natural choice here, bringing extra color and juicy brightness to every slice. For a touch of elegance, add a few mint leaves or a dusting of powdered sugar right before serving. These small touches make your cake look as delightful as it tastes.

Side Dishes

This strawberry shortcake pairs wonderfully with light accompaniments. Consider a simple fresh fruit salad or a scoop of vanilla bean ice cream. The creaminess of the ice cream complements the cake’s tangy frosting, creating a harmonious dessert experience you’ll savor.

Creative Ways to Present

Try serving individual portions in glass jars layered with cake, cream, and berries for a fun twist that’s perfect for parties or picnics. You can also create mini versions by baking the cake batter in cupcake liners, then topping each with the whipped cream frosting and a fresh strawberry. Presentation can be as joyful as the taste!

Make Ahead and Storage

Storing Leftovers

Once assembled, keep your strawberry shortcake wrapped loosely in the refrigerator to maintain freshness. It’s best enjoyed within two days since the fresh berries and whipped cream frosting are at their peak quickly, providing that perfect balance of flavor and texture.

Freezing

Because of the fresh berries and cream cheese whipped topping, freezing this cake isn’t recommended. The texture of the cream changes when thawed, and the strawberries may become watery. For optimal enjoyment, plan to enjoy this cake fresh or within a couple of days.

Reheating

This cake is best served chilled or at room temperature, so reheating isn’t necessary. To soften the frosting and bring the cake to room temperature, simply let it sit out of the fridge for 15 to 20 minutes before slicing. This ensures smooth, luscious bites every time!

FAQs

Can I use frozen strawberries for this Strawberry Shortcake Cake Recipe?

While fresh strawberries deliver the best flavor and texture, you can use frozen strawberries if fresh ones aren’t available. Just thaw them completely and drain any excess liquid before using to prevent sogginess in your cake.

Can I make this cake dairy-free or vegan?

Adapting this recipe for dairy-free or vegan diets requires substitutions like plant-based butters, non-dairy milk alternatives, and aquafaba or flax eggs. However, the cream cheese whipped frosting would need a specialty vegan cream cheese and coconut cream for whipping, which might alter the traditional flavor and texture.

What do I do if my cake layers domed or cracked?

If your cake layers rise unevenly or crack, use a serrated knife to level the tops before assembling. Lightly trimming the domes ensures stable stacking and beautiful presentation without compromising taste.

Can I double the recipe for a larger cake?

Absolutely! Simply double all ingredients and bake your layers accordingly, in larger pans if desired. Just keep an eye on the baking time as it may vary slightly depending on pan size and oven heat distribution.

How can I keep the strawberries from making the cake soggy?

Macerating the strawberries briefly with sugar helps release their juices, but to prevent sogginess, gently blot excess moisture off the berries before layering and always assemble the cake shortly before serving or refrigerate it properly until ready to enjoy.

Final Thoughts

This Strawberry Shortcake Cake Recipe is truly a treasure—striking the perfect balance between classic charm and luscious, modern indulgence. I hope you’ll give it a try soon and share it with the people you love. From the first forkful to the last crumb, it’s a celebration of fresh flavors and rich textures that feel like sunshine on a plate. Happy baking, and even happier eating!

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