Strawberry Shortcake Cake Recipe

Strawberry Shortcake Cake is a delightful twist on the beloved classic dessert, combining tender vanilla cake layers with billowing clouds of stabilized whipped cream and a bounty of fresh, juicy strawberries. Every forkful delivers the perfect balance of sweet fruit, fluffy cake, and creamy richness, making this showstopper as perfect for special occasions as it is for an indulgent afternoon treat. Whether you’re baking for family or hosting friends, this Strawberry Shortcake Cake is the ultimate crowd-pleaser that will have everyone coming back for seconds.

Ingredients You’ll Need

Gathering the right ingredients is key to achieving the luscious texture and irresistible flavor of this Strawberry Shortcake Cake. Each item plays a starring role, from the soft crumb of the cake to the dreamy whipped cream and bursts of fresh strawberries. Let’s break down what you’ll need and why each ingredient matters.

• Milk (10 ounces, divided): Room temperature milk yields a tender crumb and ensures even mixing for super moist cake layers.
• Canola Oil (3 ounces): This neutral oil adds moisture without overpowering the delicate vanilla flavor.
• Vanilla Extract (1 Tablespoon + 2 teaspoons): Vanilla adds warmth and depth, making the shortcake layers fragrant and sweet.
• Large Eggs (3, room temperature): Eggs structure the cake, trapping air for a soft, fluffy texture.
• Cake Flour (13 ounces): Cake flour’s lower protein makes cakes extra light and tender—don’t substitute with all-purpose for best results.
• Sugar (13 ounces): Sweetens the cake and helps achieve that beautiful golden crust.
• Baking Powder (3 teaspoons): Gives lift to the cake, ensuring lofty, airy layers.
• Baking Soda (1/4 teaspoon): Balances acidity and contributes to the perfect rise.
• Salt (1/2 teaspoon): Enhances all the flavors while keeping things from tasting too sweet.
• Unsalted Butter (8 ounces, room temperature): Buttery richness and a beautiful crumb—don’t skip the room temperature step!
• Heavy Whipping Cream (24 ounces + 1 Tablespoon for the gelatin): Whips up into luscious, stable clouds for your dreamy filling and topping.
• Powdered Sugar (4 ounces): Sweetens the whipped cream with a soft texture that melts right in.
• Gelatin (2 teaspoons, KNOX brand preferred): Stabilizes the whipped cream so it stays fluffy all day (and night!).
• Cold Water (3 Tablespoons): Used to bloom the gelatin for whipped cream stability.
• Fresh Strawberries (16 ounces, plus extra for garnish): The heart of this dessert—choose ripe, sweet berries for maximum wow.

How to Make Strawberry Shortcake Cake

Step 1: Prepare Your Ingredients

For the fluffiest Strawberry Shortcake Cake, allow your milk, butter, and eggs to come completely to room temperature before you begin. This helps everything blend smoothly for ultra-tender cake layers. If you’ve never used a food scale before, now is the perfect time to try—it’s easier than using cups and so much more precise!

Step 2: Preheat and Prep Your Pans

Set your oven to 335°F. Prepare two 8-inch round cake pans with parchment on the bottoms and your favorite nonstick pan release (homemade cake goop is a baker’s secret weapon!). The parchment helps your cakes pop out easily after baking.

Step 3: Mix the Dry Ingredients

In the bowl of your stand mixer fitted with a paddle attachment, combine the cake flour, sugar, baking powder, baking soda, and salt. This base is going to create those characteristic shortcake layers—soft, tender, and light!

Step 4: Add the Butter

Add your room temperature butter directly to the dry mix. Let it work on low speed until the mixture looks like coarse sand. This process, called “reverse creaming,” keeps the cake superfine and melt-in-your-mouth tender.

Step 5: Add the Milk and Oil Mixture

Mix together half the milk with all the canola oil. Pour this into the mixer and increase the speed to medium. Beat for 2 full minutes (scraping the bowl after 1), until your batter looks creamy, fluffy, and almost white. Don’t worry, you won’t overmix—this step builds a perfect structure.

Step 6: Blend in the Eggs and Vanilla

Whisk the remaining milk with eggs and the tablespoon of vanilla extract. With your mixer on low, slowly drizzle this mixture in over about a minute. Once fully combined, your batter will appear silky and light.

Step 7: Bake the Cake Layers

Divide the batter evenly between your prepared pans. Bake for 30-35 minutes, until the centers spring back when gently pressed. Let the cakes cool in the pans for about 15 minutes, then turn out onto racks to cool completely. If you’re in a hurry, a quick chill in the freezer speeds things along and locks in moisture.

Step 8: Make the Stabilized Whipped Cream

Sprinkle gelatin over cold water and let it bloom for 5 minutes—this ensures a cloud-like whipped cream that won’t deflate. Begin whipping the heavy cream in your mixer until it thickens, add powdered sugar plus vanilla, and mix to soft peaks. Melt the gelatin briefly in the microwave, stir in a tablespoon of cream, and slowly drizzle this into the half-whipped cream. Continue to whip to firm peaks, watching closely to avoid overmixing.

Step 9: Prepare the Strawberries

Wash and slice your strawberries for the filling—save four or five of the prettiest whole ones for decoration. Fresh strawberries provide bursts of color and juicy flavor that make this Strawberry Shortcake Cake so special.

Step 10: Assemble the Strawberry Shortcake Cake

Slice each cooled cake horizontally (tort) to create lovely thin layers. Place your first layer on a platter, spread on a thin layer of whipped cream, and add a layer of sliced strawberries. Top with more whipped cream, then add the next cake layer. Repeat until you reach the top, finishing with a generous swoop of cream and your reserved whole berries.

How to Serve Strawberry Shortcake Cake

Garnishes

For a classic look, crown your Strawberry Shortcake Cake with whole, glistening strawberries and extra swoops of whipped cream. A touch of powdered sugar or finely chopped pistachios also looks gorgeous and gives a little flavor contrast.

Side Dishes

This cake is a statement dessert all on its own, but it pairs beautifully with a cup of herbal tea or a glass of sparkling wine. For a festive brunch, serve next to a simple fruit salad or a bowl of vanilla bean ice cream.

Creative Ways to Present

Try assembling individual mini cakes using biscuit cutters for party-perfect portions, or serve slices in elegant parfait glasses with extra berries and a drizzle of strawberry sauce. If you’re feeling playful, make it in a trifle dish for a stunning layered effect that shows off all those beautiful components.

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Shortcake Cake tasting fresh, cover it tightly with plastic wrap and store it in the refrigerator. It should stay moist and delicious for two to three days—just be sure to protect it from drying out.

Freezing

You can freeze the cake layers ahead of time wrapped tightly in plastic wrap. When you’re ready to assemble, simply thaw the layers in the fridge overnight. Avoid freezing the finished cake with whipped cream and strawberries, as the texture can become watery after thawing.

Reheating

This cake is best served chilled or at room temperature, so there’s no need to reheat. If you do want to soften the cake slightly, let it sit at room temperature for 15-20 minutes before serving to bring out the full flavors and texture.

FAQs

Can I make the whipped cream without gelatin?

Absolutely! The gelatin simply stabilizes the whipped cream, so it keeps its shape longer. If you’re serving the Strawberry Shortcake Cake right away, you can skip it—just plan to enjoy leftovers quickly, as the cream may soften.

What can I use instead of cake flour?

If you don’t have cake flour, you can substitute with all-purpose flour by removing two tablespoons of flour from every cup and replacing it with two tablespoons of cornstarch. Sift well for the lightest result.

Can I use frozen strawberries?

Fresh strawberries are best for the filling and topping, since their texture and flavor shine in this cake. If you must use frozen, thaw them and drain well, as they can release extra moisture and make the cake soggy.

How far ahead can I assemble the Strawberry Shortcake Cake?

You can assemble the cake up to one day in advance. Store it well-wrapped in the fridge, and don’t add the garnishes until just before serving for the prettiest presentation.

Can I make this as cupcakes?

Yes! Bake the batter in cupcake tins, then top each with a swirl of stabilized whipped cream and a fresh strawberry. You’ll have adorable, portable versions of your favorite Strawberry Shortcake Cake.

Final Thoughts

If you’re looking for a showstopper dessert that truly celebrates the magic of strawberries and cream, this Strawberry Shortcake Cake is your answer. Every bite is pure nostalgia and joy. I hope you give it a try and make it the highlight of your next gathering!

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