Making a delightful dessert that balances flavor and simplicity is always a rewarding experience. This Strawberry Shortcake Cake is perfect for various occasions, whether it’s a weeknight treat, a weekend gathering, or a quiet moment enjoyed with loved ones. The recipe promises comfort with its moist cake layered with fresh strawberries and creamy frosting. It’s flexible enough to make for a special celebration or just a casual afternoon dessert. Let’s dive into this lovely recipe that brings a taste of summer to your kitchen.

Why You’ll Love This easy Strawberry Shortcake Cake

This Strawberry Shortcake Cake is easy to make and relies on familiar ingredients, making it a reliable choice for home bakers. The balance of sweet strawberries and rich cream offers a comforting dessert that suits everyday occasions. Its practical value lies in its ability to delight without requiring complex techniques, allowing you to enjoy the process.

Kitchen Tools You’ll Need

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• 9-inch round cake pans
• Parchment paper

Ingredients

• 2½ cups all purpose flour, spooned and leveled (structure)
• 3 teaspoons baking powder (leavening)
• ½ teaspoon salt (flavor enhancement)
• 1¾ cups granulated sugar (sweetness)
• ½ cup vegetable or canola oil (moisture)
• 2 large eggs, room temperature (richness)
• 2 large egg whites, room temperature (lightness)
• 2½ teaspoons pure vanilla extract (flavor)
• ½ teaspoon almond extract (optional) (additional flavor)
• ⅔ cup sour cream (richness and moisture)
• ¾ cup milk (preferably whole or 2%, room temperature) (moisture)
• 3 cups sliced or diced fresh strawberries, divided (freshness and flavor)
• 2 tablespoons strawberry jam (added flavor)
• Additional whole strawberries for garnish (optional) (presentation)
• 8 ounces cream cheese, softened to cool room temp (creaminess)
• 1 cup powdered sugar (sweetness)
• ¾ teaspoon vanilla extract (flavor)
• 2¼ cups heavy whipping cream, really cold (whipping stability)

How to Make Strawberry Shortcake Cake

Step 1. Preheat your oven to 350°F (if not specified in the instructions). Prepare your cake pans by greasing them lightly and lining the bottom with parchment paper. This will help the cakes release easily after baking. To keep the cakes from sticking, it’s important to ensure they are evenly coated.

Step 2. In a large mixing bowl, whisk together the flour, baking powder, and salt until they are well combined. This helps to ensure even distribution of ingredients, promoting good rise in the cake once baked. Make sure to break up any clumps in the flour for smooth mixing later.

Step 3. In another mixing bowl, combine the granulated sugar with the vegetable oil, blending them thoroughly. The sugar contributes sweetness while the oil adds moisture to the cake. Mixing well at this stage helps to create a smooth base, which is important for the texture of the finished cake.

Step 4. Add the eggs and egg whites, followed by vanilla extract and almond extract (if using) to the sugar-oil mixture. Beat the mixture until it becomes light, fluffy, and well blended. The eggs will help provide structure and richness, while the extracts enhance the overall flavor profile.

Step 5. Mix in the sour cream and milk until combined. The sour cream adds moisture and a subtle tang that balances the sweetness of the sugar. Ensure the mixture is smooth as lumps can affect the fluffy texture of your cake.

Step 6. Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Avoid overmixing, as this can make the cake dense instead of light. The batter should be slightly thick and smooth.

Step 7. Fold in 2 cups of the sliced strawberries into the batter. This will distribute the fruit evenly throughout the cake, adding flavor and moisture. Gently mixing the strawberries helps to prevent breaking them down too much.

Step 8. Divide the batter evenly between the prepared cake pans. Use a spatula to smooth out the tops for even baking. It’s beneficial for both cakes to have a consistent thickness, ensuring they bake at the same rate.

Step 9. Bake the cakes in the preheated oven until they are lightly golden on top and a toothpick inserted into the center comes out clean. This usually takes about 25 to 30 minutes, but keep an eye on them, as colors can vary between ovens.

Step 10. Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely. Cooling in the pans initially helps them to set without breaking apart, which is crucial for maintaining their shape.

Step 11. While the cakes cool, prepare the frosting. In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. This forms the base of your frosting. The cream cheese provides creaminess, offsetting the sweetness of the sugar.

Step 12. Add the vanilla extract and gradually incorporate the heavy whipping cream. Continue to beat until the mixture is fluffy and holds stiff peaks. The cream should be very cold to maintain its structure, ensuring a light frosting texture.

Step 13. Once the cakes are cool, place one layer on a serving plate and spread a layer of frosting on top, followed by a layer of the remaining sliced strawberries. This adds freshness and contrast to the sweetness of the cake.

Step 14. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Use a spatula to create a smooth finish or add texture as desired. A well-frosted cake not only looks appealing but enhances the overall eating experience.

Step 15. Garnish the top with additional whole strawberries if you like. This step adds a visual element and makes the cake look inviting. The fresh strawberries act as a final touch, emphasizing the fruitiness of the dessert.

Serving Suggestions

This Strawberry Shortcake Cake is versatile and can be enjoyed in many ways. It makes a delightful breakfast with a cup of coffee, serving as a sweet start to the day. Slices are perfect for afternoon snacks or dessert after family meals. If there are leftovers, they can be stored and enjoyed over the next few days, maintaining a satisfying treat that can brighten everyday moments. Serve chilled for a refreshing experience that emphasizes the strawberries.

Pro Tips for Best Results

• Ensure eggs and milk are at room temperature for a more cohesive batter.
• Don’t skip the parchment paper, as it helps with cake release after baking.
• Let the cakes cool completely before frosting to avoid melting the cream.
• Beat the cream to stiff peaks for a stable frosting that won’t sag or weep.
• Store the completed cake in the refrigerator to keep it fresh for longer.
• If stacking layers seems challenging, freeze the cakes briefly to firm them up.

Common Mistakes to Avoid

1. Over-mixing the batter: This can lead to a tough cake texture. Mix until just combined to keep it light and airy.
2. Using cold eggs or milk: Cold ingredients can result in a denser batter. Always use room temperature ingredients for better incorporation.
3. Not greasing the pans properly: Cakes might stick to the pan without adequate preparation. Be sure to grease the sides and bottom well or use parchment paper.
4. Under or overbaking: Each oven is different, so checking for doneness is key. Use a toothpick to ensure the centers are baked through.
5. Skipping the cooling step: Frosting a warm cake can lead to melted frosting. Make sure the cakes are completely cool for best results.
6. Forgetting to fold in the strawberries gently: Cutting through the strawberries too aggressively can break them down, resulting in a less appealing texture. Take care to fold them in softly.

Variations & Substitutions

For a twist on the classic, consider adding lemon zest or juice for a citrusy flavor. You can also swap out the strawberries with mixed berries for variety. Other options include using whipped cream instead of cream cheese frosting for a lighter topping. If almond extract isn’t available, simply omit it or replace it with a splash of additional vanilla. Mixing in a little cocoa powder could yield a chocolate version, which pairs nicely with strawberries.

Storage & Reheating

Store the cake at room temperature for up to 2 hours if it’s not warm. For longer storage, keep it in the refrigerator, where it can stay fresh for 3 to 5 days. The cake can be covered in plastic wrap or in an airtight container to maintain its moisture. Freezing is also possible; wrap it securely and keep it frozen for up to three months. When reheating, place a slice in the microwave for a few seconds to enjoy it slightly warm while preserving the texture.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can prepare the cakes a day in advance. Bake them, allow them to cool completely, and then wrap them tightly and store in the refrigerator. Assemble the cake on the day you plan to serve it for best freshness.

How long does it last in the fridge?

The assembled cake can be stored in the refrigerator for about 3 to 5 days. Be sure to cover it to prevent drying out and keep the frosting fresh.

Can I freeze this recipe?

Yes, both the unassembled cakes and frosted cake can be frozen. Wrap layers individually or the entire cake properly to prevent freezer burn and enjoy within three months.

What can I substitute for one ingredient?

If you need to substitute eggs, you might consider using unsweetened applesauce or a flax egg blend, though this could alter the texture slightly.

Why didn’t my recipe turn out as expected?

There are various reasons it may not turn out, such as overmixing, not measuring accurately, or not allowing the cakes to cool sufficiently before frosting. Review each step carefully to identify any potential areas for improvement.

Final Thoughts

Making Strawberry Shortcake Cake brings a sense of joy and accomplishment. The blend of flavors complemented by the creamy frosting creates a satisfying dessert that’s perfect for sharing. Once you slice into this lovely cake, it showcases layers of strawberries that entice every bite. Enjoying this dessert, whether it’s for a special event or a weekday treat, provides a humble comfort that’s always welcome in any home.

Strawberry Shortcake Cake

A delightful dessert featuring moist layers of cake with fresh strawberries and creamy frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

  

For the Cake

• 2.5 cups all purpose flour, spooned and leveled Structure
• 3 teaspoons baking powder Leavening
• 0.5 teaspoon salt Flavor enhancement
• 1.75 cups granulated sugar Sweetness
• 0.5 cups vegetable or canola oil Moisture
• 2 large eggs, room temperature Richness
• 2 large egg whites, room temperature Lightness
• 2.5 teaspoons pure vanilla extract Flavor
• 0.5 teaspoon almond extract (optional) Additional flavor
• 0.67 cups sour cream Richness and moisture
• 0.75 cups milk (preferably whole or 2%, room temperature) Moisture
• 3 cups sliced or diced fresh strawberries, divided Freshness and flavor
• 2 tablespoons strawberry jam Added flavor
• Additional whole strawberries for garnish (optional) Presentation

For the Frosting

• 8 ounces cream cheese, softened to cool room temp Creaminess
• 1 cup powdered sugar Sweetness
• 0.75 teaspoon vanilla extract Flavor
• 2.25 cups heavy whipping cream, really cold Whipping stability

Instructions

 

Preparation

• Preheat your oven to 350°F (if not specified in the instructions). Prepare your cake pans by greasing them lightly and lining the bottom with parchment paper.
• In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
• In another mixing bowl, combine the granulated sugar with the vegetable oil and blend thoroughly.
• Add the eggs and egg whites, followed by vanilla extract and almond extract (if using) to the sugar-oil mixture. Beat until light and fluffy.
• Mix in the sour cream and milk until combined.
• Gradually add the dry ingredients to the wet mixture, stirring gently. Avoid overmixing.
• Fold in 2 cups of the sliced strawberries.

Baking

• Divide the batter evenly between prepared cake pans and smooth out the tops.
• Bake in the preheated oven until lightly golden and a toothpick comes out clean, about 25 to 30 minutes.
• Allow the cakes to cool in pans for a few minutes before transferring to a wire rack to cool completely.

Frosting

• In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
• Add the vanilla extract and gradually incorporate the heavy whipping cream. Beat until fluffy and holds stiff peaks.

Assembly

• Once the cakes are cool, place one layer on a serving plate and spread a layer of frosting on top, followed by a layer of remaining sliced strawberries.
• Place the second cake layer on top and frost the top and sides with remaining frosting.
• Garnish the top with additional whole strawberries if desired.

Notes

Ensure eggs and milk are at room temperature. Don’t skip the parchment paper. Let cakes cool completely before frosting.

Keyword Baking, Cake, dessert, Frosting, Strawberry Shortcake