Name: Strawberry Shortcake Cake Recipe
Prep time: 30 min
Cook time: 26 min
Total time: 1 h 9 min
Cuisine: American
Ingredients: ½ cup unsalted butter (softened); ½ cup neutral cooking oil (avocado oil recommended); 1 ½ cups granulated sugar; 4 large eggs (room temperature preferred); 1 Tablespoon vanilla extract; 3 cups all-purpose flour; 1 Tablespoon baking powder; ½ teaspoon table salt; 1 ¼ cup buttermilk (room temperature preferred); 2 lb fresh strawberries (divided); 3 Tablespoons granulated sugar; 1 ½ teaspoons unflavored gelatin; 2 Tablespoons cold water; 2 ¼ cups heavy whipping cream; ¾ cup powdered sugar; 1 ½ teaspoons vanilla extract

Jump to Recipe· 3.9 from 68 reviews

If you have a soft spot for all things sweet and summery, you are absolutely going to adore this Strawberry Shortcake Cake Recipe. Imagine layers of tender, buttery cake infused with a hint of vanilla, embraced by a dreamy whipped cream frosting that’s stabilized to fluff perfection. Nestled between the layers are juicy, sugar-kissed strawberries that offer the perfect fresh burst with every bite. It’s a nostalgic, yet elevated twist on a classic favorite that brings the simple joy of strawberry shortcake into a stunning showstopper ideal for any celebration or a cozy weekend treat.

Ingredients You’ll Need

A four-layer round cake is shown being decorated on a white marbled surface. The first layer is a light golden sponge with a thick white cream layer, and a woman's hand is adding cream on top with a piping bag. The second image shows the top layer of sponge with an even ring of white cream around the edge and chopped bright red strawberries being added in the center with a spoon. In the third image, the cake has four layers with cream thinly spread over the top and sides in a smooth but slightly rough texture. The fourth image shows the top being decorated with thick white swirls of cream around the edge, applied by a woman's hand holding a piping bag, making the cake look full and creamy. Photo taken with an iphone --ar 4:5 --v 7

Getting ready to bake this delightful cake is a breeze thanks to its straightforward, carefully chosen ingredients. Each one plays a vital role in creating the perfect balance of moistness, sweetness, and that irresistible creaminess that makes this recipe so special.

½ cup unsalted butter (softened): Adds richness and a tender crumb to the cake layers.
½ cup neutral cooking oil: Keeps the cake moist and soft; avocado oil is my personal favorite for its mild taste.
1 ½ cups granulated sugar: Sweetens the cake and helps achieve a lovely golden color.
4 large eggs (room temperature): Provide structure and contribute to cake’s light texture.
1 Tablespoon vanilla extract: Brings warmth and depth to the cake flavor.
3 cups all-purpose flour: The foundation of the cake, ensuring perfect density without heaviness.
1 Tablespoon baking powder: Makes the cake rise fluffy and tall.
½ teaspoon table salt: Balances flavors and enhances the cake’s sweetness.
1 ¼ cup buttermilk (room temperature): Adds a slight tang and tenderizes the crumb.
2 lb strawberries (divided): Fresh, sweet berry layers and decorations that sing freshness.
3 Tablespoons granulated sugar: Macerates the chopped strawberries for maximum juiciness.
1 ½ teaspoons unflavored gelatin: Stabilizes the whipped cream frosting to hold its shape beautifully.
2 Tablespoons cold water: Activates the gelatin for frosting stability.
2 ¼ cups heavy whipping cream: Composes the luscious, fluffy frosting.
¾ cup powdered sugar: Sweetens and smooths the whipped cream.
1 ½ teaspoons vanilla extract: Adds an extra touch of flavor to the frosting.

How to Make Strawberry Shortcake Cake Recipe

Step 1: Prepare the Cake Batter

Begin by preheating your oven to 350F and getting three 8-inch cake pans ready with grease and parchment paper—this ensures your cake layers come out perfectly smooth. Cream together the softened butter, oil, and sugar until light and fluffy. Then, beat in the eggs one by one, followed by the vanilla extract which will infuse the cake with a delicate aroma. In a separate bowl, whisk together your dry ingredients—flour, baking powder, and salt.

Step 2: Combine Wet and Dry Ingredients

Now comes a crucial step: alternating the addition of your dry ingredients and buttermilk into the butter mixture. Use a spatula to gently fold and stir, avoiding an electric mixer here to keep the batter tender. Some small lumps are completely normal and actually help keep the cake moist and light. Once combined, divide your batter evenly into the prepared pans for that perfect even bake.

Step 3: Bake and Cool the Cake Layers

Bake your cake layers for 24-26 minutes or until the tops spring back at a gentle touch and a toothpick inserted near the center comes out clean with just a few moist crumbs. Let the cakes cool in their pans for 10-15 minutes before loosening the edges and transferring to a cooling rack. Full cooling is essential to keep your frosting smooth later on.

Step 4: Prepare the Strawberries

While cakes cool, set aside about half a pound of strawberries for decorating the cake top by slicing them lengthwise. Chop the rest into small pieces and toss them with sugar, allowing them to macerate and release their sweet juices — this adds juicy brightness to the cake’s filling.

Step 5: Make the Stabilized Whipped Cream Frosting

In a small dish, whisk gelatin with cold water until absorbed. Let it set, then gently warm for a few seconds to dissolve. While this sets, whip the heavy cream with powdered sugar and vanilla extract until it thickens but is not yet at soft peaks. Slowly drizzle in the softened gelatin while whisking at low speed, then whip to stiff peaks for a frosting that is fluffy yet will hold its shape perfectly.

Step 6: Assemble the Cake

Once completely cooled, level the cake layers if needed so they stack evenly. Using a large piping bag fitted with a round or star tip, pipe a border of frosting on the first layer to create a dam, then spoon in half of the macerated strawberries, draining excess juice to prevent sogginess. Repeat with the next layer, then add the final cake layer on top. Frost the top and sides with a thin semi-naked layer, and pipe pretty swirls on top. Arrange the reserved sliced strawberries beautifully to finish. Chill the cake for at least 30 minutes before serving.

How to Serve Strawberry Shortcake Cake Recipe

A three-layer cake with light golden sponge and white cream between each layer, showing a slightly rough texture on the sides where the cream is spread thinly. The top has a ring of white whipped cream swirls, each topped with whole and halved strawberries with green leaves. The cake sits on a round white marble board, surrounded by loose strawberries, with two golden forks placed in the front on a white marbled surface, and a blurred turquoise cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing elevates your strawberry shortcake cake more than a handful of fresh, perfectly sliced strawberries artfully arranged on top. For an extra touch of elegance, dust with a light sprinkle of powdered sugar or add a few fresh mint leaves to brighten the plate visually and aromatically.

Side Dishes

This cake shines all on its own, but pairing it with a light, refreshing drink like sparkling lemonade or iced tea balances the richness beautifully. For a brunch setting, fresh fruit salad or a scoop of vanilla bean ice cream complements the cake effortlessly without stealing the spotlight.

Creative Ways to Present

Try serving individual slices with a small dollop of whipped cream and a few whole strawberries on the side for a charming plate presentation. If you’re hosting a party, create miniature versions by layering cake cubes, whipped cream, and diced strawberries in clear dessert cups. It’s a whimsical way to share the joy of this Strawberry Shortcake Cake Recipe with friends and family!

Make Ahead and Storage

Storing Leftovers

After enjoying a slice or two, wrap your leftover cake tightly with plastic wrap or store it in an airtight container in the refrigerator. The chilled, stabilized whipped cream frosting will keep everything moist and fresh for up to 3 days. Just be sure to keep it cold to maintain that perfect texture.

Freezing

You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before frosting and assembling your cake. If you freeze the fully assembled cake, the texture of the whipped cream frosting may change slightly after thawing, but it’s still a delicious treat!

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating is not necessary. Simply let the cake sit out for about 15-20 minutes before serving if it’s been refrigerated, to bring out the full flavor and softness.

FAQs

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

While fresh strawberries are ideal for their texture and flavor, you can use frozen strawberries if fresh ones are not available. Just be sure to thaw and drain them well to avoid excess liquid in the filling and decoration.

What can I substitute for buttermilk in this recipe?

If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ¼ cups of milk. Let it sit for 5-10 minutes before using. This will mimic the acidity that tenderizes the cake.

How do I make sure my whipped cream frosting holds up well?

The key is the unflavored gelatin, which stabilizes the whipped cream so it keeps its fluffy texture longer without weeping or deflating, making your cake look freshly made even after some time in the fridge.

Can I make this cake dairy-free?

With some ingredient swaps like using dairy-free butter, non-dairy milk with added acid for buttermilk, and coconut-based whipped cream alternatives, you can adapt the recipe. Just remember to check that all your substitutes have similar fat content for the best texture and taste.

Why is it important to alternate adding dry ingredients and buttermilk?

This technique keeps the batter from over-mixing, which can develop gluten and make the cake dense. Alternating helps achieve a soft, tender crumb while ensuring all ingredients are evenly combined.

Final Thoughts

I cannot recommend enough giving this Strawberry Shortcake Cake Recipe a try. It’s one of those desserts that feels like a warm hug wrapped in each bite: light, fresh, and decadently satisfying. Whether you’re celebrating a special occasion or simply treating yourself, this cake’s harmonious flavors and delightful texture will have everyone asking for seconds. Happy baking and even happier eating!