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Strawberry Shortcake Cake Recipe

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3.9 from 68 reviews

  • Author: Ava
  • Total Time: 1 hour 9 minutes
  • Yield: 12 servings

Description

This Strawberry Shortcake Cake is a delightful layered dessert featuring fluffy buttermilk cake layers, fresh strawberries, and rich whipped cream frosting stabilized with gelatin for the perfect texture. Ideal for gatherings, this classic dessert combines tender cake, juicy strawberries, and light, fluffy cream with a beautiful presentation.

Ingredients

Cake

  • 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)

Strawberries

  • 2 lb fresh strawberries (divided)
  • 3 Tablespoons granulated sugar

Whipped Cream Frosting

  • 1 ½ teaspoons unflavored gelatin
  • 2 Tablespoons cold water
  • 2 ¼ cups heavy whipping cream
  • ¾ cup powdered sugar
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease the sides and line the bottoms of three 8-inch round cake pans with parchment paper to ensure easy release after baking.
  2. Cream fats and sugar: In a large bowl or stand mixer, beat together the softened butter, neutral oil, and granulated sugar until creamy and well combined, which creates a light batter base.
  3. Add eggs: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth, emulsified batter.
  4. Vanilla extract: Stir in the vanilla extract until fully combined for added flavor.
  5. Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  6. Mix batter: Alternate folding the dry ingredients and buttermilk into the wet mixture using a spatula. Begin with about a quarter of the dry mix, then a third of the buttermilk, gently folding and stirring after each addition. Do not over-mix; some small lumps are fine.
  7. Bake: Divide the batter evenly into the prepared pans and bake on the center rack for 24-26 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean or with few moist crumbs.
  8. Cool cakes: Allow the cakes to cool in their pans for 10-15 minutes. Run a knife around the edges, then invert onto cooling racks to cool completely before frosting.
  9. Prepare strawberries for decorating: Set aside ½ pound of strawberries, slicing them lengthwise for garnish on top of the cake.
  10. Chop strawberries for filling: Chop the remaining strawberries into ¼ to ½ inch pieces. Toss with 3 tablespoons of granulated sugar and set aside to macerate while preparing the frosting.
  11. Bloom gelatin: In a small microwave-safe dish, whisk together gelatin and cold water until absorbed. Set aside to hydrate.
  12. Beat cream mixture: In a large chilled metal bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until the cream thickens but has not yet reached soft peaks.
  13. Liquify gelatin: Microwave the gelatin for 5-10 seconds until just melted (not hot). Whisk smoothly.
  14. Incorporate gelatin: Slowly drizzle the liquid gelatin into the cream mixture on low mixer speed. Increase to high speed and beat until stiff peaks form and the frosting resembles a fluffy, stable whipped cream.
  15. Level cakes: If needed, level the cooled cakes by trimming the domed tops so each layer is flat for stacking.
  16. Assemble cake – layer 1: Place one cake layer on a cake plate. Spread a thin, even layer of frosting over the surface, then pipe a frosting dam around the edge.
  17. Add strawberry filling: Using a slotted spoon, layer half of the chopped strawberries inside the frosting dam, draining excess juices to avoid sogginess.
  18. Add layer 2 and repeat: Top with the second cake layer and repeat the frosting and strawberry layer process.
  19. Add final layer and crumb coat: Place the last cake layer on top. Spread an even layer of frosting on top and a thin semi-naked layer around the sides to seal crumbs.
  20. Decorate: Use remaining frosting to pipe swirls along the top edge of the cake. Arrange reserved sliced strawberries over the top beautifully.
  21. Chill before serving: Refrigerate the cake for at least 30 minutes to allow the frosting to set well before slicing and serving.
  22. Serving tip: For cleaner slices, use a serrated knife and support the cake’s side with your hand or bench scraper when slicing. Any fallen berries can be spooned onto individual slices.

Notes

  • Room temperature ingredients ensure better mixing and cake texture.
  • Do not over-mix the batter once dry ingredients are added to keep the cake tender.
  • Chilling the mixing bowl for the whipped cream helps the cream whip faster and hold peaks better.
  • Gelatin stabilizes the whipped cream to keep frosting firm longer, especially useful if the cake will sit out for some time.
  • Use a serrated knife for cleaner cake slices and support the cake sides while slicing to maintain structure.
  • Strawberries should be fresh and ripe for best flavor and juiciness.
  • Prep Time: 30 minutes
  • Cook Time: 26 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/strawberry-shortcake-cake-recipe/