The Ultimate Strawberry Shortcake Cake Recipe: A Summertime Classic

There’s a certain magic that happens when you combine tender vanilla cake, fresh berries, and billowy cream. It’s the taste of sun-warmed afternoons, of family gatherings, and for me, it’s the taste of my grandmother’s kitchen. She never wrote her recipes down, so for years, I chased that perfect, nostalgic flavor. This Strawberry Shortcake Cake is the happy ending to that quest. It captures the soul of the classic dessert but in a stunning layer cake form that’s as beautiful as it is delicious. It’s the celebratory centerpiece your table deserves.

Why You’ll Love This Strawberry Shortcake Cake

• It’s the perfect harmony of textures and flavors. Imagine a soft, tender crumb against juicy, sweet-tart strawberries, all enveloped in a cloud-like, lightly sweetened cream.

• It’s surprisingly simple to make. Forget fussy, complicated cakes. This recipe uses a straightforward, foolproof vanilla cake base that bakes up perfectly every time.

• The frosting is a dream. Stabilized with cream cheese, it’s like a cheesecake-infused whipped cream that holds its shape beautifully without being overly sweet or heavy.

• It’s a guaranteed crowd-pleaser. This cake has a universal appeal that wins over everyone, from kids to the most discerning foodie.

A Story of Sweet Success

I brought this cake to a neighborhood potluck once, slightly nervous about how it would be received. My neighbor’s son, a famously picky eater who usually turns his nose up at anything that isn’t beige, watched me slice it with wide eyes. He tentatively took a piece, and then another. His mother leaned over later, whispering in disbelief, “He just asked if we can have this for his birthday.” That’s the power of this cake—it turns skepticism into pure, unadulterated joy.

What Makes It Special

The magic is in the details. This isn’t just a vanilla cake with strawberries tossed on top. Every component is thoughtfully designed to create the ultimate experience.

• Sour Cream & Milk Combo: The sour cream ensures an incredibly moist and tender cake crumb that stays soft for days.

• A Hint of Almond Extract: This optional ingredient is my secret weapon. It doesn’t taste like almond; instead, it amplifies the vanilla and gives the cake a deeper, more complex flavor that makes people ask, “What is that amazing taste?”

• Fresh Strawberry & Jam Filling: Tossing the fresh berries with a bit of strawberry jam creates a glossy, naturally sweet filling that soaks into the cake layers just enough.

• Cream Cheese Whipped Cream: This isn’t buttercream! It’s lighter, less sweet, and has a subtle tang that perfectly balances the sweet berries and cake.

Making It Happen: A Step-by-Step Narrative

First, we’ll create our cake layers. Preheat your oven and get your pans ready with parchment paper and a light greasing. In one bowl, whisk together your flour, baking powder, and salt—this is the dry foundation. In your mixer, you’ll combine the sugar, oil, eggs, and those wonderful extracts until they’re pale and smooth. The sour cream goes in next, followed by adding the dry ingredients and milk in alternating batches. The key here is a gentle hand; mix until the batter is just combined and no pockets of flour remain.

Divide that beautiful batter evenly between your pans and give them a few firm taps on the counter to settle any air bubbles. As they bake to a gorgeous golden hue, your kitchen will fill with an irresistible aroma. Let them cool completely on a wire rack; patience is crucial here for easy handling.

While the cakes cool, prepare the star players. For the filling, slice most of your strawberries and dice a few for the top. Toss them all with the strawberry jam and set them aside to macerate, letting their natural juices mingle. For the frosting, ensure your cream cheese is softened and your heavy cream is ice-cold. Whip the cream cheese, powdered sugar, and vanilla together until smooth. With the mixer running, slowly stream in the cold heavy cream down the side of the bowl. Watch as it transforms from a liquid into voluminous, stiff peaks. This is the moment you know you’ve succeeded.

Now for the fun part: assembly. Place your first cake layer on a plate or stand. Spread a generous layer of that luscious frosting, then spoon over a heap of the jammy strawberries. Repeat with the next layer. For the top, I love to create a “well” of frosting and pile the remaining diced strawberries in the center for a rustic, inviting look. A few whole strawberries around the base add the final touch.

You Must Know

• Room temperature is non-negotiable. Cold ingredients can cause your batter to curdle and result in a denser cake. To quickly warm eggs, submerge them in warm water for 5 minutes.

• Don’t overmix the batter. Once you add the flour, mix only until the ingredients are incorporated. Overmixing develops gluten, leading to a tough cake.

• Keep that cream cold! For the frosting to whip up properly, your bowl, beaters, and heavy cream must be cold. If your kitchen is warm, consider chilling the bowl beforehand.

• Let the cake cool completely. Assembling with warm cakes will cause the frosting to melt and slide right off.

Serving It Up

This cake is a star on its own, but it’s sublime with a cup of freshly brewed coffee or a glass of cold milk. For a truly decadent dessert pairing, a glass of Prosecco or a sweet Moscato d’Asti complements the strawberries beautifully. In the summer, I love serving it with a scoop of vanilla bean ice cream on the side.

Make It Different

• Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.

• Different Berries: Swap the strawberries for a mix of raspberries, blueberries, and blackberries for a summer berry celebration.

• Lemon Zest: Add the zest of one lemon to the cake batter for a bright, citrusy twist.

• Dairy-Free: Use plant-based milk, vegan sour cream, and vegan cream cheese. For the heavy cream, a canned, full-fat coconut cream that has been chilled overnight can be whipped.

• Mascarpone Frosting: For a less tangy frosting, substitute the cream cheese with an equal amount of mascarpone cheese.

Storing Your Masterpiece

This cake is best enjoyed the day it is made. Store any leftovers covered in the refrigerator for up to 2 days. Allow it to sit at cool room temperature for about 20-30 minutes before serving to take the chill off the frosting and cake. The components can be made a day ahead: bake and cool the cake layers, wrap them tightly in plastic wrap, and store at room temperature. Make the frosting and store it in the fridge, giving it a quick re-whip before assembling. Do not slice and mix the strawberries with the jam until you are ready to assemble.

Success Tips

• For perfectly even layers, use a kitchen scale to weigh the batter as you divide it between the pans.

• If you only have two 8-inch pans, you can bake the cake in two batches. Just be sure to keep the unused batter at room temperature while the first layers bake.

• If your strawberries aren’t very sweet, you can add a teaspoon of sugar to the berry and jam mixture to help draw out their juices.

Frequently Asked Questions

Can I make this in a 9×13-inch pan?
Absolutely! This recipe adapts wonderfully to a 9×13-inch sheet pan. You’ll need to adjust the baking time; start checking for doneness around 25-30 minutes.

My frosting is too soft. What happened?
This usually means the heavy cream was not cold enough, or the kitchen was too warm. You can pop the entire bowl into the freezer for 15-20 minutes, then try whipping it again.

Can I freeze this cake?
You can freeze the unfrosted cake layers. Wrap them individually in plastic wrap and then foil. They will keep for up to 2 months. Thaw in the refrigerator overnight before assembling. I do not recommend freezing the assembled cake as the whipped cream frosting and strawberry filling will not thaw well.

Do I have to use the almond extract?
No, it’s optional. The cake will still be delicious with just the vanilla extract, but the almond extract truly adds a special, bakery-quality depth of flavor.

The recipe says not to assemble ahead of time. Why?
The strawberries will continue to release moisture, which can make the cake layers soggy if left to sit for too long. For the best texture, assemble the cake the day you plan to serve it.

Strawberry Shortcake Cake

Ingredients

Cake:

• 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, but highly recommended)

• ⅔ cup sour cream

• ¾ cup milk, preferably whole or 2%, room temperature

Filling:

• 3 cups sliced or diced fresh strawberries, divided

• 2 tablespoons strawberry jam

• Additional whole strawberries, for garnish (optional)

Frosting:

• 8 ounces cream cheese, softened to cool room temp

• 1 cup powdered sugar

• ¾ teaspoon vanilla extract

• 2¼ cups heavy whipping cream, really cold, straight from the fridge

Instructions

1. For the Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the sugar, oil, eggs, egg whites, vanilla, and almond extract on medium speed until well combined and slightly pale.

4. Beat in the sour cream until smooth.

5. With the mixer on low, add half of the flour mixture, mixing until just combined. Slowly pour in the milk, then add the remaining flour mixture. Mix until just combined, scraping down the sides of the bowl as needed. Do not overmix.

6. Divide the batter evenly between the prepared pans. Tap the pans firmly on the counter a few times to release any large air bubbles.

7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes, then turn them out onto the rack to cool completely.

8. For the Filling: In a medium bowl, combine the sliced/diced strawberries and jam. Set aside.

9. For the Frosting: In the clean bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese, powdered sugar, and vanilla on medium speed until completely smooth.

10. With the mixer running on medium-low, slowly pour the cold heavy cream down the side of the bowl. Once all the cream is added, increase the speed to medium-high and whip until stiff peaks form.

11. To Assemble: Place one cake layer on a serving plate. Spread with a layer of frosting, then top with about 1¼ cups of the strawberry filling. Repeat with the second layer. Top with the final cake layer. Frost the top with the remaining frosting. Pile the remaining strawberry filling in the center of the top layer. Garnish with whole strawberries if desired. Serve immediately or refrigerate until ready to serve.

Allergy Info: Contains gluten, dairy, and eggs.
Nutritional Information is an estimate per serving: Calories: 585, Fat: 32g, Carbs: 70g, Protein: 7g.