Imagine biting into a soft cloud of vanilla and fresh fruit. That is exactly what this Strawberry Shortcake Cake delivers. It combines the classic elements of a biscuit style shortcake with the tenderness of a layer cake. You get the best of both worlds in every single slice.
This dessert is a wonderful choice for warm weather gatherings. It feels light and refreshing on the palate. The natural sweetness of the berries shines through without being heavy. It is a dessert that invites you to have a second piece.
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Why You’ll Love This Recipe
There are so many reasons to bake this **Strawberry Shortcake Cake**. First is the texture. We use a mix of butter and oil in the batter. This ensures the cake stays moist for days while keeping a buttery flavor.
Another reason is the flexibility. You can dress it up or down. It works for a casual picnic or a nice dinner party. You can even add other berries like blueberries or raspberries if you like.
The whipped cream is stabilized with powdered sugar. This helps it hold its shape between the layers. You will not have to worry about the filling sliding out immediately. It stays fluffy and rich.
Finally, it is a budget friendly option. You do not need expensive chocolate or fancy nuts. Fresh seasonal berries are often affordable and easy to find. It is a high value dessert for the cost.
Ingredients
Here is what you need to make this **Strawberry Shortcake Cake**. We have broken it down into three parts to make it easier for you.
For The Cake Layers
- 2 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/4 cups milk
For The Strawberries
- 1 pound fresh strawberries
- 3 tbsp sugar
For The Whipped Cream
- 2 1/2 cups heavy whipping cream, cold
- 1 1/4 cups powdered sugar
- 2 tsp vanilla extract
Step-By-Step Instructions
Step 1: Prep The Pans
Start by preheating your oven to 350°F. This ensures the oven is at the right temperature when your batter is ready. Proper heat is vital for a good rise.
Take three 9 inch cake pans. Line the bottoms with parchment paper circles. This is a very helpful trick to prevent sticking. Grease the sides of the pans well.
Step 2: Mix Dry Ingredients
Grab a medium sized bowl. Combine the all purpose flour, baking powder, and salt. Whisk them together gently.
Setting this aside helps streamline the process. It ensures the baking powder is evenly distributed. You do not want clumps of leavening in your cake.
Step 3: Cream Butter And Sugar
In a large mixer bowl, add the room temperature butter, vegetable oil, sugar, and vanilla extract. Beat these together on medium speed.
You want to beat until the mixture is light in color and fluffy. This usually takes about 2 minutes. Do not rush this part.
Creaming adds air to the batter. This air helps the **Strawberry Shortcake Cake** become fluffy. You should visibly see the texture change to something pale and creamy.
Step 4: Add The Eggs
Add the eggs one at a time. Mix until mostly combined after each egg. This helps create a stable emulsion.
Scrape down the sides of the bowl as needed. You want to make sure every bit of egg is incorporated into the butter mixture.
Step 5: combine Batter
Add half of the dry ingredients to the wet batter. Mix until just combined. You do not want to see big streaks of flour.
Slowly pour in the milk while mixing. Blend until it is well combined. The batter will look liquid at this stage.
Add the remaining dry ingredients. Mix until smooth. Be careful not to over mix. Over mixing can make the cake tough.
Step 6: Bake The Cakes
Divide the batter evenly between the three prepared pans. You can use a kitchen scale for accuracy if you like.
Bake for 18 to 20 minutes. Test for doneness with a toothpick. It should come out with just a few crumbs attached.
Remove the cakes from the oven. Let them cool in the pans for about 2 to 3 minutes. Then move them to cooling racks to cool completely.
Step 7: Prepare Strawberries
While the cakes cool, wash your strawberries. Cut the stems off and slice the berries into nice even pieces.
Place the sliced berries and 3 tablespoons of sugar in a large bowl. Toss them together until coated.
Put the bowl in the fridge for at least 1 to 2 hours. This process releases the juices. These juices are liquid gold for flavor.
Step 8: Make Whipped Cream
When you are ready to assemble, grab a large mixer bowl. Add the cold heavy whipping cream, powdered sugar, and vanilla extract.
Whip on high speed. You are looking for medium to stiff peaks. Watch closely so you do not make butter by accident.
Step 9: Assemble The Cake
Place the first cake layer on a serving platter. Add a generous layer of whipped cream. You can pipe dollops around the edge for a neat look.
Top the cream with about half of the strawberry mixture. Spoon some of the juices over the cake if you wish.
Add the second layer of cake. Repeat with another layer of whipped cream and the rest of the strawberries.
Place the final cake layer on top. Finish with whipped cream swirls and fresh strawberries. This creates that lovely **Strawberry Theme Cake** look.
How To Store Leftovers
Because this cake contains fresh whipped cream and fruit, it must be kept cold. Store any leftovers in the refrigerator.
You can keep it in a cake carrier or cover it gently with plastic wrap. It is best to use toothpicks to keep the wrap off the cream.
The **Strawberry Shortcake Cake** will stay good for about 2 to 3 days. However, the strawberries may soften over time. The juices will also soak further into the cake.
We do not recommend freezing the fully assembled cake. Whipped cream and fresh berries do not thaw well. They can become watery.
If you need to prep ahead, bake the layers and freeze them separately. Thaw them before making the cream and assembling.
Tips
Room temperature ingredients are key. Ensure your butter, eggs, and milk are not cold. They mix much better this way.
Cold cream whips better. Keep your heavy cream in the fridge until the very last second. You can even chill your bowl.
Do not skip the maceration. Letting the berries sit with sugar creates a syrup. This syrup adds moisture and flavor to the **Strawberry Shortcake Cake**.
For extra **Strawberry Cake Decorations**, consider using edible flowers. Mint leaves also add a nice pop of green color. They contrast well with the red berries.
Measure flour correctly. Spoon the flour into your measuring cup and level it off. Scooping directly from the bag packs it too tight.
If you want a **Strawberry Theme Cake** with more stability, you can add a little cream cheese to the whip. It adds tang and stiffness.
Be gentle when folding. After adding flour, mix only until the flour disappears. This keeps the cake tender and soft.
Conclusion
This **Strawberry Shortcake Cake** is a joy to make and eat. It brings people together with its simple charm. The combination of textures is truly satisfying.
Whether for a **Strawberry Shortcake Birthday Party** or a weeknight treat, it is a winner. The recipe is reliable and forgiving. It allows you to create a bakery quality dessert at home.
We hope you enjoy baking this as much as we do. It is sure to become a favorite in your household. Happy baking!
FAQ
Can I Use Frozen Strawberries?
Fresh is best for this recipe. Frozen berries release too much water when thawed. This can make the cream runny and the cake soggy.
Can I Make This Gluten Free?
Yes, you can swap the flour. Use a high quality measure for measure gluten free flour blend. The texture might change slightly.
How Far Ahead Can I Assemble It?
It is best assembled the day you serve it. You can make the layers a day ahead. Assemble a few hours before the party for the freshest taste.
Can I Use Store Bought Whipped Topping?
You can, but homemade tastes much better. Real cream has a richer mouthfeel. It also balances the sweetness of the berries better.
What If I Only Have Two Pans?
You can bake in batches. Keep the remaining batter on the counter while the first batch bakes. Just make sure to let the pans cool before reusing.
Strawberry Shortcake Cake
Imagine biting into a soft cloud of vanilla and fresh fruit. This Strawberry Shortcake Cake delivers exactly that, combining the classic elements of a biscuit-style shortcake with the tenderness of a layer cake. You get the best of both worlds in every single slice.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F. Line three 9-inch cake pans with parchment paper circles and grease the sides well.
- In a medium bowl, whisk together all purpose flour, baking powder, and salt. Set aside.
- In a large mixer bowl, beat room temperature unsalted butter, vegetable oil, sugar, and vanilla extract on medium speed for about 2 minutes, until light and fluffy.
- Add eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed.
- Add half of the dry ingredients to the wet batter and mix until just combined. Slowly pour in the milk while mixing until well combined. Add the remaining dry ingredients and mix until smooth, being careful not to over mix.
- Divide the batter evenly among the prepared pans. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached. Cool in pans for 2-3 minutes, then transfer to cooling racks to cool completely.
- While cakes cool, wash and slice 1 pound fresh strawberries. Combine with 3 tablespoons sugar in a large bowl, toss to coat, and refrigerate for 1 to 2 hours to release juices.
- When ready to assemble, in a large mixer bowl, whip cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until medium to stiff peaks form.
- Place the first cake layer on a serving platter. Spread a generous layer of whipped cream, then top with about half of the macerated strawberry mixture and some juices. Repeat with the second cake layer, more whipped cream, and the remaining strawberries. Place the final cake layer on top, finish with whipped cream swirls, and fresh strawberries for garnish. Serve immediately.
Notes
Room temperature ingredients are key. Ensure your butter, eggs, and milk are not cold. They mix much better this way.
Cold cream whips better. Keep your heavy cream in the fridge until the very last second. You can even chill your bowl.
Do not skip the maceration. Letting the berries sit with sugar creates a syrup. This syrup adds moisture and flavor to the Strawberry Shortcake Cake.
For extra Strawberry Cake Decorations, consider using edible flowers. Mint leaves also add a nice pop of green color. They contrast well with the red berries.
Measure flour correctly. Spoon the flour into your measuring cup and level it off. Scooping directly from the bag packs it too tight.
If you want a Strawberry Theme Cake with more stability, you can add a little cream cheese to the whip. It adds tang and stiffness.
Be gentle when folding. After adding flour, mix only until the flour disappears. This keeps the cake tender and soft.
Nutrition
Calories
Sugar
Fat
Carbs
