strawberry shortcake cake

This Strawberry Shortcake Cake is an easy twist on the classic dessert with layers of moist vanilla cake, juicy strawberries and fluffy whipped cream!

Strawberry Shortcake Cake

(325 grams) all-purpose flour

tsp baking powder

tsp salt

(112 grams) unsalted Challenge butter, room temperature

(120 milliliters) vegetable oil

(310 grams) sugar

tbsp vanilla extract

eggs

(300 milliliters) milk

strawberries

tbsp (39 grams) sugar

(144 grams) powdered sugar

tsp vanilla extract

Prepare three 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

. Add the butter, oil, sugar and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 2 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.

. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Add half of the dry ingredients to the batter and mix until mostly combined.

. Slowly add the milk and mix until well combined.

. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

. Divide the batter evenly between the cakes pans and bake for 18-20 minutes, or until a toothpick comes out with a few crumbs.

. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

0. To make the strawberries, wash them and cut the stems off, then slice them.

1. Add the sliced strawberries and sugar to a large bowl and toss together. Set in the fridge for at least 1-2 hours to let the sugar bring out the juices from the berries. The longer it sits, the more juices you&#8217;ll have.

2. When you&#8217;re ready to put the cake together, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until medium to stiff peaks form.

3. To build the cake, place the first cake layer on a cake plate or other serving platter. Add a layer of whipped cream. I used Ateco tip 808 to pipe dallops around the outer edge of the cake, then filled it in. You could also just spread a layer of whipped cream.

4. Add about half of the strawberries on top of the whipped cream.

5. Add the second layer of cake, another layer of whipped cream and another layer of strawberries.

6. Add the final layer of cake, then finish it off with some whipped cream swirls and fresh strawberries. If you have any leftover juices from the sliced strawberries, you could also drizzle that on top or serve it with the cake slices.

7. Refrigerate the cake until ready to serve. The cake layers and strawberries can be made up to a day ahead, but the cake is best if layered together the day it&#8217;ll be served.

OMG, this cake looks scrumptious......I'm going to try to make it for Mother's Day, I guarantee it will be a hit!

Wow love, 
you are incredible 
i made this yesterday and took it to my Gran's it reminded her of summer holidays in her childhood!
Thanx your twins are gorgeous😍

I only have two 9 inch pans, how should I save the batter while I wait? Any tips or thoughts? 😃

I just made this cake a couple days ago. And needless to say after 2 days it was completely gone. Now, my family and friends are asking me to make it again. It was a easy recipe to follow. And it came out beautifully. Thank you so much for sharing your recipe. It's now a regular part of my baking recipes. I luv it😍

My great nephew requested Strawberry Shortcake for his birthday. I found this recipe by searching on Pinterest. Everyone loved the cake. Even my other great nephew who doesn’t even like whipped cream. I have never made this before. The instructions were very easy to follow.

I made this for my teenage daughters birthday, and our family went crazy over it!!! My mom told me this recipe is definitely a keeper, and I agree!!! Thank you! 

Made this for Easter this year and came out fantastic.  I split it up dropped it off at my families’ front door and it was a huge hit.  I didn’t have the piping bags so just kind of put on the whip cream with a knife.  It made a two layer 8 inch cake for me but the layers were thicker. 

I had some butter chunks In the batter but that was baking error in my part and now I know the benefit of creaming the butter generously.   Thanks for a great recipe. 

This recipe is fabulous!  My cake is a bit dense as I missed your tip on how long to beat so will fix that next time. Even so the overall taste is phenomenal.  Thanks for the best recipe for my favorite kind of cake.

This was a really great recipe. It was easy to follow and you wrote the steps incredibly well to where I didn't have to really look anything else up. 
I measured all the ingredients by weight in grams. The only change I made was using 3 tablespoons of sugar for the strawberries instead of 4 (I don't like it too sweet) and I substituted the milk and cream for lactose free. I also didnt have 3 pans so I divided the batter into two pans and baked it for a little longer (about 6-7 extra minutes). Maybe a higher temperature would have worked that way for two pans but the cake turned out delicious and everything melded together well. I am honestly not a fan of cake but this one was REALLY good. Perfect level of sweetness. I wouldn't change a thing (other than what I did above for my own personal taste and my family being lactose intolerant and me only have 2 pans!) Great recipe. Here's a pic of how it turned out: https://imgur.com/a/VBnA4We

I loved this recipe! it's so simple yet delicious. The cake is so moist and fluffy!

Thank you so much! This was amazing!! No one eats fruit desserts in our house but the kids gobbled this up!!

Is the heavy cream at room temperature or cold when making the frosting? 

I made this cake, and it was delicious! I love the texture of the cake layers. This was my first time making strawberry shortcake and it was simple to follow, and came out better than I could have expected. Thank you so much for this recipe. I have a sweet tooth so I decided to add homemade strawberry topping into the layers. I would definitely recommend this recipe to others.

loved the cake, i just found the cake to be a tad dense. is that how its supposed to be ? everything else was phenomenal.

Hi there! I so love all your recipes but I for some reason every time make the your vanilla raspberry cake with the reverse creaming method) or this cake - I follow the recipes exactly and immediately they shrink in on the sides and kind of shrivel up. They still taste wonderful but they fail me more than they are a success looks wise. Do you have any idea why this is happening? 

I made this recipe and its so good! But instead of oil, I used melted butter and it still turned out great!! This is my go to recipe now. 

This is a great summer dessert! The vanilla cake is absolutely delicious. I made it as our Fourth of July dessert, so I added some blueberries. I only made two layers - the extra batter made 8 cupcakes, which I froze.

Gorgeous cake. Made this for my daughter's 17th birthday today. It was so delicious. Thank you!

Hi can you use vegetable shortening instead of veg oil ? 

This cake was amazing! My husband wanted strawberry shortcake for his Birthday. I was nervous as i had never made this before! The recipe, directions and hints were perfect! It came out wonderful and my husband and  family loved it! Thank you!!

This was absolutely delicious. It was my first attempt at a homemade strawberry shortcake and I will likely make it again. My only regret is that it isn't strawberry season but next strawberry season, I definitely see me making this again. And it was so beautiful!! I wish I could upload a picture!

How would you recommend transporting the cake. I wanna make it for a family function but I’m unsure how he will hold on a 40 min drive 

Hi Lindsay,

I use the metric system (I live in Europe) and noticed that in your recipe it says to use 1/2 cup of butter and then behind it it says 168 grams. But 1/2 cup of butter weighs 113 grams. I noticed someone named Marcia asked in a comment on June 21, 2020 @ 11:30 am if it was a typo but she never got a reply.

Hey there! I made your cake for a graduation and my family loved it! However, three layers was a lot for me to manage. Could I split the batter into two cake pans for a 2 layer cake instead of 3? Thanks!

Ive made this cake multiple times throughout these few months, and it just tastes so amazing! It turns out well everytime. I was wondering if i would be able to halve this recipe to make a 6 inch cake?

https://www.youtube.com/watch?v=1ljrZgoeBEc

This Strawberry Shortcake Cake is an easy twist on the classic dessert with layers of moist vanilla cake, juicy strawberries and fluffy whipped cream! The perfect dessert for fresh summer strawberries! Recipe: https://www.lifeloveandsugar.com/strawberry-shortcake-cake/

A fluffy vanilla cake filled with layers of whipped cream frosting and juicy strawberries. The classic flavors of strawberry shortcake in a rustic, yet elegant layer cake. 

all purpose flour*

baking powder

salt

sugar

vanilla extract

almond extract (optional, but highly recommended)

sour cream

milk (preferably whole or 2%)

strawberries (divided)

strawberry jam

strawberries (for garnish, optional)

cream cheese (softened)

heavy whipping cream (chilled)

Preheat oven

Dry ingredients

In a medium bowl, whisk flour, baking powder and salt until combined. Set aside.

Cake batter

Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined. Add half of the flour mixture, beating until just combined. While still beating, slowly add milk, then the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix it.

Prepare pans

Line three 8-inch cake pans** with parchment paper and grease the pans. Evenly divide the batter between the three pans. Tap/gently drop the pans on the countertop a couple times to remove any air bubbles.

Bake cake

Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. If necessary, rotate the pans once during bake time to ensure even browning. Place the pans on a rack to cool completely.

Cake:

Strawberry filling

Combine the strawberries and jam and set aside (these will be used for the filling and topping). Note: I sliced the strawberries for the filling (about 2 1/2 cups), and I diced the strawberries for the top of the cake (about 1/2 cup). You can slice or dice, your choice. You&#039;ll need about 3 cups total.

Filling:

Frosting

Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer or hand mixer with the whisk attachment, beat the mixture on medium speed until smooth. While the mixer is still whipping, slowly pour the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed and continue whipping until the cream can hold a stiff peak.

Frosting:

Assembly

Place one layer of cake on a platter. Top with one-third of the frosting, then top with about 1 1/4 cups of strawberries. Place another layer of cake on top and repeat. For the third/top of layer of cake, top with remaining whipped cream frosting, then place the remaining  strawberries in the center. Decorate the outside with whole strawberries, if desired.

Assembly:

An amazing strawberry shortcake recipe that is perfect for summer celebrations. In less than an hour you can have this gorgeous cake ready.

Strawberry Shortcake

all-purpose flour

shortening

milk

lemon zest

butter

heavy whipping cream

Preheat oven to 450° F. Butter or spray a 9-inch round cake pan.

Remove 6-8 nice looking berries and set aside for garnish.

Wash and hull the remaining berries. Cut into fourths and sprinkle with 1/3 cup sugar to macerate, mash slightly.

Beat the heavy cream and powdered sugar until medium-soft peaks form. It should be firm but not stiff. Set aside.

Prepping

In a medium bowl, measure 1/4 cup sugar, flour, shortening, milk, egg, baking powder, lemon zest, and salt.

With mixer at medium speed, beat mixture until well combined and a soft dough forms. Spread the dough evenly into the prepared cake pan. Bake 15 minutes or until golden on top.

Remove cake from the oven and invert onto a plate. Using a bread knife, carefully split hot shortcake horizontally. You can also use plain (no flavorings) dental floss!

Spread both halves of the cake evenly with softened butter.

To Make the Shortcake

Spoon half of macerated strawberry mixture onto the bottom half of the cake. Spread half of the whipped cream on top of the berry layer.

Place other cake half on top and spoon remaining macerated strawberry mixture over the top.

Spread the remaining whipped cream over the macerated strawberries.

To decorate, garnish with the reserved strawberries.

Topping and Filling the Shortcake

https://embed.mediavine.com/videos/vidpqfzvaxez26bxqepc

An amazing strawberry shortcake recipe that is perfect for summer celebrations. Learn how to make the best strawberry shortcake ever.

Beautiful almond flour strawberry shortcake cake made with a mix of almond &amp; coconut flour. This grain and gluten free strawberry shortcake cake is topped with an easily dairy free vanilla bean cream cheese frosting and fresh strawberries for a wonderful dessert that&#039;s perfect for summer!

Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting

coconut oil

organic sugar (or coconut sugar)

eggs,

unsweeetened almond milk (or milk of choice)

almond extract

almond flour

coconut flour

For the filling & topping:

fresh strawberries, sliced ¼ inch thick (reserve some whole strawberries

For the frosting:

oz reduced fat cream cheese cream cheese

sugar (preferably organic)

vanilla

Preheat oven to 350 degrees F. Grease two 9 inch round pans and line the bottom with parchment paper.

In a large bowl, mix the coconut oil, sugar, eggs, vanilla and almond extract together until well combined. Add the almond milk and beat again until well incorporated.

In a large separate bowl, whisk the almond flour, coconut flour, baking powder and salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture should be on the thicker side.

Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 35-40 minutes or until cake is golden brown, no longer jiggly in the middle and a tester comes out clean.

Let cake cool in the pan for 10 minutes then transfer to the fridge to finish cooling. Allow cake to cool in the fridge for at least an hour before removing from the pan and frosting.

To make the frosting: In a large bowl, beat the cream cheese, powdered sugar, vanilla, milk and vanilla bean together until creamy and smooth. Divide frosting in half and spread over each cake. Add sliced strawberries on top of one cake, then place the other cake on top and garnish with fresh whole strawberries.

Cake should be kept covered in the fridge for optimal freshness and will stay good for 4-5 days

This Strawberry Shortcake Cake gives a new twist to an old classic. Vanilla cake layers, fresh strawberries, and mascarpone whipped cream!

Strawberry Shortcake Cake with Mascarpone Cream

Tbsp baking powder

unsalted butter (room temperature)

eggs (room temperature)

buttermilk (room temperature)

strawberries (1 pint, 675 grams)

oz mascarpone (slightly softened)

whipping cream (cold)

Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.

In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins).

Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture with buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.

Spread batter evenly between the prepared pans and smooth the tops.&nbsp;

Bake for about 30 mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Vanilla Cake:

Place quartered strawberries and sugar into a medium bowl. Stir to combine. Place in fridge and let sit for 15mins (up to overnight).

Drain strawberries before using in cake. Reserve syrup to drizzle on cake layers during assembly if desired.

Strawberries:

Place mixer bowl and whisk into the fridge or freezer to chill.

Pour cold cream into the bowl and whip on high until stiff peaks form. Set aside.

In a separate bowl, beat mascarpone until smooth. Add sugar and beat until combined*

Combine whipped cream and mascarpone mixture until smooth and stiff.*

Mascarpone Whipped Cream:

Divide mascarpone cream into 3 equal portions.

Place one layer of cake on a cake stand or serving plate. Drizzle with reserved strawberry syrup if desired.

Roughly spread 1/3 of the mascarpone cream over the top of the layer. I used the back of a large spoon to do this.

Place 1 1/2 cups of quartered strawberries on top. Repeat with remaining layers leaving the top layer just with the mascarpone cream.**

Refrigerate until serving. Serve same day.

This strawberry shortcake cake is a new fun spin to the old classic shortcakes we see during summer. Instead of a biscuit base, this recipe features a single vanilla cake layer, juicy strawberries, and homemade whipped cream!

(113 g) unsalted butter, softened

(150 g) granulated sugar

eggs, room temperature

(180 ml) buttermilk, room temperature

(180 g) cake flour, sifted

baking soda

(360 g) strawberries, stems removed and sliced into quarters

(50 g) granulated sugar

(240 ml) heavy whipping cream, cold

confectioners' sugar

clear piping gel

Preheat the oven to 350°Lightly grease and flour...

Preheat the oven to 350°Lightly grease and flour one 9-inch round pan. Line the bottom with parchment paper then lightly grease and flour the paper. Set aside.

In a large bowl, beat the butter and...

In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.

Add the eggs, one at a time, mixing...

Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla followed by the buttermilk.

Combine the flour, baking powder, baking soda, and...

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture. Beat on low speed just until combined.

Spread the batter evenly in the prepared pan....

Spread the batter evenly in the prepared pan. Bake for 20-25 minutes, until a toothpick inserted into the center comes out with few moist crumbs attached. Take care to not over-bake or the cake will be dry.

Let the cake cool in the pan for...

Let the cake cool in the pan for 10 minutes then invert onto a wire rack to cool completely.

Add the strawberries and sugar to a large...

Add the strawberries and sugar to a large bowl. Gently stir until the strawberries are evenly coated with sugar.

Cover the bowl with plastic wrap and let...

Cover the bowl with plastic wrap and let the mixtures sit on the counter for 20-30 minutes, until the strawberries begin to release their juices.

In a medium bowl, beat the cream and...

In a medium bowl, beat the cream and sugar together with an electric mixer on medium speed just until sugar has dissolved and the mixture is foamy.

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