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Strawberry Shortcake Cake Recipe

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A delightful layered strawberry shortcake cake featuring moist vanilla cake layers, stabilized whipped cream frosting, and sweetened strawberries—perfect for spring and summer gatherings.

Ingredients

2½ cups all-purpose flour, spooned and leveled

3 teaspoons baking powder

½ teaspoon salt

1¾ cups granulated sugar

½ cup vegetable or canola oil

2 large eggs, room temperature

2 large egg whites, room temperature

2½ teaspoons pure vanilla extract

½ teaspoon almond extract (optional)

⅔ cup sour cream

¾ cup milk (preferably whole or 2%), room temperature

3 cups sliced or diced fresh strawberries, divided

2 tablespoons strawberry jam

Additional whole strawberries, for garnish (optional)

8 ounces cream cheese, softened to cool room temperature

1 cup powdered sugar

¾ teaspoon vanilla extract

2¼ cups heavy whipping cream, very cold

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat sugar, oil, eggs, egg whites, and extracts until combined. Add sour cream and beat until combined.
  4. Gradually add half of the flour mixture, beating until just combined. Slowly add milk, then the remaining flour mixture. Mix until just combined, being careful not to overmix.
  5. Line three 8-inch cake pans with parchment paper and grease the pans. Evenly divide the batter among the pans.
  6. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
  7. In a bowl, toss 2½ cups of sliced strawberries with strawberry jam. Let sit for at least 30 minutes to macerate.
  8. In a large bowl, beat cream cheese and powdered sugar until smooth.
  9. Add vanilla extract and beat until combined.
  10. Gradually add heavy whipping cream and beat until stiff peaks form.
  11. Place one cake layer on a serving platter. Spread a layer of frosting over the cake.
  12. Spoon half of the macerated strawberries over the frosting.
  13. Repeat with the second cake layer, frosting, and remaining strawberries.
  14. Top with the third cake layer. Frost the top and sides of the cake with the remaining frosting.
  15. Garnish with whole strawberries on top.

Notes

  • Use parchment paper and grease pans to prevent sticking.
  • Let macerated strawberries sit for at least 30 minutes for best flavor.
  • Softened cream cheese stabilizes whipped cream frosting.
  • Fresh strawberries are recommended; if using frozen, thaw and drain well.
  • Store cake in refrigerator up to 3 days.
  • Bring cake to room temperature before serving for best texture and flavor.
  • Can freeze cake layers up to 2 months before frosting.
  • For gluten-free version, substitute all-purpose flour with gluten-free blend.

Nutrition

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