Strawberry Shortcake Cake is an easy yellow cake recipe filled with strawberry icing and topped with a stable whipped cream frosting and tons of fresh berries. It’s the PERFECT cake for strawberry season when you have so many fresh berries!
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Why you’ll LOVE this cake
When I want to make a layer cake, it needs to be easy. I’m not the best at layering cake or frosting it straight, so easy is important. Truth be told, yellow cake with strawberries is my favorite kind of cake. Add in a vanilla frosting and I’ll attack it with a fork! This cake is pretty and easy enough, even for someone who isn’t a cake expert.
Strawberry shortcake is one of my favorite memories from childhood. Every summer for my dad’s birthday, a family gathering or just because, we’d get a sheet cake from the store. It would be a soft white cake filled with berries and fresh whipped cream.
Every year when June rolls around and strawberries are abundant, I start thinking about that childhood cake, which is probably why I’ve posted lots of strawberry shortcake recipes including no bake shortcake and strawberry shortcake cake roll.
This recipe combines two of my favorite things: strawberry shortcake and yellow cake with vanilla frosting. It turns those two simple flavors into an explosion of (easy to make) cake flavor.
Strawberry Shortcake Cake Recipe Video
Why is this Strawberry Shortcake Layer Cake so easy?
- You can start it with a cake mix! I used my yellow cake recipe, but feel free to just use a box.
- The filling is just strawberries mixed with canned Wilton Decorator Icing. I used a bit of red coloring to make the filling even more pink.
- Because the cake was intentionally left unfrosted, I just did a light coating of white on the outside to give it a rustic look.
Ingredients for Strawberry Shortcake Cake
Yellow Cake: use my homemade recipe or start with a box mix, your choice. Bake the cake as two 9-inch or 8-inch rounds.
Frosting: To make it even easier you can use cans of icing, or you can make my vanilla buttercream recipe.
Strawberries: I chop them fine and stir them into the frosting for the filling, along with pink food coloring.
Cream Cheese, Heavy Whipping Cream, Powdered Sugar: This is what you’ll need to make that stable whipped cream frosting.
How to make Strawberry Shortcake as a Cake
1. Make and cool your cake: Bake your cake in 8-inch or 9-inch rounds and then let them cool.
2. Prepare filling: Stir together frosting with chopped fresh berries and pink food coloring.
3. Fill cake: Place one layer on your cake plate then top with filling. Add the second cake layer.
4. Crumb Coat: Add a light layer of frosting all over the outside to pick up the crumbs. Chill the cake to set.
5. Make Whipped Cream Frosting: Adding cream cheese to whipped cream helps to stabilize it without gelatin or chemicals. You beat the cream cheese with sugar, then beat it all together with heavy whipping cream until stiff peaks form. The frosting pipes great and lasts for a few days in the refrigerator without weeping.
6. Frost Cake: Then, simply top the cake with more strawberries and serve. I can guarantee your guests will love this easy cake!
A Strawberry Shortcake Layer Cake is an easy cake recipe for summer. Yellow cake, frosting, strawberries, and whipped cream transform an ordinary dessert into an extraordinary cake!
- Be sure that your cake is completely cool before you frost.
- Make sure not to skip the crumb coat step. Frosting with that light amount of frosting and chilling it helps the cake not be wobbly.
- Want to make a naked cake? Just frost the top and skip frosting the sides.
- Make sure your berries are dried really well after washing them before adding to the frosting.
- You can make this with any kind of berries too, or a mixture.
Strawberry cake, traditionally, is a cake made with strawberry puree. Shortcake is more like a biscuit.
Cake is light and fluffy and served with frosting, while shortcake is more of a biscuit type recipe.
For layer cake, make sure that your cake is baked all the way, and that it’s cooled completely before assembling. Adding the strawberries into the frosting help them from getting too weepy.
This cake should be refrigerated because of the whipped cream frosting. It’s fine sitting out for a few hours.
You can make the cake the night before but I’d assemble this the day of eating.
Chances are you needed to beat it more. Beat it until stiff peaks form.
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Strawberry Shortcake Cake
- 1 recipe yellow cake baked in 9” rounds (from my recipe or use a box mix)
- 1 pound strawberries
- 1 4 pound tub Wilton decorator icing (medium consistency)* , or 3 cans icing or my homemade buttercream (see note for link)
- Wilton Color Right Red optional
- 8 ounces (225g) cream cheese
- 1 cup (113g) powdered sugar
- 1 ½ cups (356ml) cold heavy whipping cream
- Bake cakes in 9-inch round pans as directed on box or in recipe. Let cool.
- Set aside 6-8 strawberries for garnish. Wash, hull, and dice small enough to make 1 cup diced (about 6-8 berries, depending on size).
- Place 2 cups of the decorator icing in a medium sized bowl. Stir in the diced berries. Add one drop of red food coloring, if desired.
- Place one cake layer on a cake plate. Frost with the strawberry icing. Top with second cake layer. Chill 1 hour.
- Using more of the decorator icing, frost the outside and top of the cake with a thin layer. I chose to leave the cake naked on the outside, but you can do a thicker layer of frosting if desired. Chill to set the crumb layer
- Make the whipped cream topping: beat cream cheese and sugar with a hand or a stand mixer fitted with the whisk attachment. Scrape the sides and bottom of the bowl, then run the mixer while adding the heavy whipping cream. Beat until stiff peaks form.
- Decorate/frost the top and sides of the cake with the whipped cream frosting. I used a Wilton 1M tip to pipe swirls over the top of the cake. Top with berries.
- Store in refrigerator for up to 2 days.
Nutritional information not guaranteed to be accurate
**Did you make this recipe? Don’t forget to give it a star rating below!**
This post was originally sponsored by Wilton, all opinions were my own.
Because I’m not a fantastic cake decorator, I’ll take all the help I can get. Whenever I’m doing any sort of cake decorating, I turn to Wilton products. I’ve used their decorating tips for years, and the Wilton 1M tip is my go-to for any cupcake or rose decoration. In fact, it’s really the only tip I ever use!
This cake was inspired by my memory of my dad’s birthday cakes when I was young. If you’re looking for birthday cake inspiration, be sure to check out the Wilton Birthday site, where they have lots of ideas and inspiration for birthday recipes and projects for all ages!
All of the Wilton products are great quality too. I love their baking pans, and their plastic pastry bags are always in my pantry. Wilton sent me some products to use for this post, and some of them came in super handy!
The 9-inch rounds are nonstick and perfect for making layer cakes. I also love the offset spatula for frosting and the pastry bags for piping. All of those products, as well as a handy cake carrier, are included in the Bake, Carry, Decorate, and Display Cake Set. If you or someone you know is just starting out in cake decorating, you should send them one of those sets. It has everything someone needs to get started!
Wilton also sent me the Color Right Color Performance System which comes with all the colors you need to make the rainbow out of frosting. I haven’t ever used the Wilton Decorator Icing before but I loved working with it. It was easy to use, easy to pipe, and tasted great too.
All of these products helped me make this Strawberry Shortcake Layer Cake. It was all I could do not to grab a fork and dive right in.
If you have the Wilton Bake, Decorate, Carry, and Display set, you can easily take this cake on the go as well. I’ve never had a cake carrier I could actually use before; my last one did not stay locked. This one does – even when a teenager is carrying it!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: May 23, 2021