Strawberry Shortcake Layer Cake
This post may contain affiliate links. For more information, read my disclosure policy.
Thanks to Wilton, I’m bringing you this Strawberry Shortcake Layer Cake recipe. It is an easy layer cake recipe, perfect for strawberry season. I must admit, I’m not a great cake decorator, but this recipe was easy for me to make!
This easy yellow cake recipe is filled with strawberry icing and topped with a whipped cream frosting that’s been stabilized with cream cheese. And of course, strawberries!
That’s why, when I want to make a layer cake, it needs to be easy. 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. That shortcake cake was the only dessert I’d eat that had fruit in it (I hadn’t discovered my love of lemon yet).
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.
I tend to go easy on my decorating when I’m making a cake by piping simple roses, coating the cake in sprinkles, or even just leave the cake naked. For this Strawberry Shortcake Layer Cake version, I went with leaving the cake naked.
What is a naked cake?
A naked cake is a layer cake with barely-there frosting. It looks rustic and half dressed, often with a light coating of see-through frosting around the sides. Usually there is frosting on top or at least some sort of decoration.
Not only are naked cakes good for people who aren’t great at cake design, but they’re also good for people (like me) who like more cake than frosting. I love frosting, but sometimes it gets to be too much. Naked cakes solve that problem: they’re filled and topped but naked on the outside.
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.
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 the 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.
For the topping, I made an easy cream cheese whipped cream. 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.
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!
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!
Strawberry Shortcake Layer 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)*
- Wilton Color Right Red — optional
- 4 ounces cream cheese
- 1/2 cup granulated sugar
- 3/4 cup 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. For piping, use the Wilton Starter Decorating Tip Set. Chill until whipped cream is ready.
- 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 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.
Nutrition InformationAmount per serving (1 slice) — Calories: 350, Fat: 28g, Saturated Fat: 8g, Cholesterol: 31mg, Sodium: 106mg, Carbohydrates: 40g, Sugar: 31g, Protein: 1g
This post has been sponsored by Wilton. All opinions are 100% my own.
**Did you make this recipe? Don’t forget to give it a star rating below!**