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A sliced three-layer vanilla cake is topped with fresh strawberries and white frosting. Each layer contains cream and strawberry pieces. The cake is displayed on a white cake stand against a light gray background.
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5 from 3 votes

Strawberry Shortcake Cake Recipe

Strawberry Shortcake Layer Cake is a fun cake for strawberry season, made with yellow cake, strawberry filling and whipped cream frosting! I'm not a great cake decorator but this was easy to make!
Prep Time2 hours
Cook Time40 minutes
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Dorothy Kern
Cost: $10

Ingredients

For the Cake:

  • 2 ½ cups (310g) all-purpose flour
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup (226g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups buttermilk

Filling and Assembling

  • 1 ½ - 2 pounds fresh strawberries
  • 1 tablespoon (12g) granulated sugar
  • 8 ounces (225g) cream cheese
  • 1 cup (113g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (474ml) cold heavy whipping cream

Instructions

Make the Cake:

  • Preheat oven to 350°F. Grease and flour three 8-inch or two 9-inch round pans.
  • Whisk flour, salt, and baking powder in a medium bowl.
  • Mix melted butter with sugar using a hand mixer or stand mixer fitted with the paddle attachment. Mix in eggs one at a time. Then mix in buttermilk and flour mixture in two additions, mixing between each.
  • Divide batter among the pans and bake 25-33 minutes for 8-inch pans and 24-27 minutes for 9-inch pans, or until a toothpick comes out clean. Cool completely before assembling the cake.

Filling and Frosting:

  • Make the whipped cream topping: beat cream cheese, powdered sugar, and vanilla until smooth 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.
  • Wash and hull one pound of strawberries. Dice them small and add to a bowl with 1 tablespoon granulated sugar. Stir and allow to sit for 5 minutes.
  • Place one cake layer on a cake plate. Frost with a bit of the whipped cream frosting and top with berries. Repeat for any additional layers.
  • Frost the top and sides of the cake as desired. To make it more naked looking as in the photos, just give the sides a light crumb coating.
  • The swirls on top the cake are made with a Wilton 1M tip. Decorate around the top and edges with remaining strawberries, cut in half.
  • Store in refrigerator for up to 2 days. Freezing is not recommended.

Video

Notes

  • You can use a cake mix in place of making the layer cake from scratch.
  • For even baking, I recommend using bake even strips (then there is no doming of the cake layers).

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 40g | Protein: 1g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 106mg | Sugar: 31g

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