Name: Strawberry Shortcake Cake Recipe
Prep time: 30 min
Cook time: 26 min
Total time: 1 h 9 min
Cuisine: American
Ingredients: ½ cup unsalted butter (softened); ½ cup neutral cooking oil (avocado, canola, or vegetable oil recommended); 1 ½ cups granulated sugar; 4 large eggs (room temperature preferred); 1 Tablespoon vanilla extract; 3 cups all-purpose flour; 1 Tablespoon baking powder; ½ teaspoon table salt; 1 ¼ cups buttermilk (room temperature preferred); 2 lb strawberries (divided); 3 Tablespoons granulated sugar; 1 ½ teaspoons unflavored gelatin; 2 Tablespoons cold water; 2 ¼ cups heavy whipping cream; ¾ cup powdered sugar; 1 ½ teaspoons vanilla extract

Jump to Recipe· 4.3 from 147 reviews

If you are searching for a show-stopping dessert that tastes just as delightful as it looks, then this Strawberry Shortcake Cake Recipe is an absolute must-try. Imagine layers of fluffy, tender cake infused with vanilla and buttermilk, generously filled and frosted with a luscious, stabilized whipped cream, and bursting with the fresh, juicy sweetness of ripe strawberries. Every bite strikes the perfect balance of moist cake, fresh fruit, and airy cream, delivering that nostalgic strawberry shortcake charm in an irresistibly elegant cake form. Whether you are celebrating a special occasion or simply treating yourself, this Strawberry Shortcake Cake Recipe will quickly become a beloved favorite to share with friends and family.

Ingredients You’ll Need

The image shows eight small white bowls and a clear measuring cup arranged on a white marbled surface. The largest bowl in the bottom left is filled with sliced red strawberries. On the top right, a bowl contains pale yellow butter cubes. Next to it, the clear measuring cup holds white milk. Near the center, a bowl is filled with white granulated sugar, and close by another bowl has creamy white yogurt or sour cream with a smooth texture. A bowl with white flour sits near the bottom right, and two smaller bowls contain a yellow beaten egg mixture and white powder, likely baking powder. A tiny bowl holds vanilla extract with a dark amber color. The setting looks clean, bright, and ready for baking. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Strawberry Shortcake Cake Recipe lies in its simple, well-chosen ingredients. Each component harmonizes to create a moist, tender cake with bright, fresh strawberry bursts and a rich, smooth whipped cream frosting. You won’t find any complicated or obscure items here, just basics that bring big flavor and texture to the table.

½ cup unsalted butter (softened): This adds a rich, creamy texture and buttery flavor to your cake batter.
½ cup neutral cooking oil: Avocado oil is ideal for moistness without altering flavor, but canola or vegetable oil works fine too.
1 ½ cups granulated sugar: Sweetens the cake and helps achieve that perfect golden crust.
4 large eggs (room temperature preferred): Essential for lift, structure, and the velvety crumb of the cake.
1 Tablespoon vanilla extract: Brings warm, fragrant notes that elevate the overall flavor beautifully.
3 cups all-purpose flour: The foundation for your tender cake layers.
1 Tablespoon baking powder: Your secret agent for a light, airy crumb.
½ teaspoon table salt: Balances sweetness and enhances depth of flavor.
1 ¼ cup buttermilk (room temperature preferred): Adds tangy moisture and tenderizes the crumb for a melt-in-your-mouth experience.
2 lb strawberries (divided): Fresh, ripe berries are essential here for natural sweetness and that characteristic strawberry punch.
3 Tablespoons granulated sugar: To macerate chopped strawberries, drawing out juicy, flavorful syrup.
1 ½ teaspoons unflavored gelatin: Keeps your whipped cream frosting perfectly stable and fluffy.
2 Tablespoons cold water: Used to bloom gelatin for the frosting’s firmness.
2 ¼ cups heavy whipping cream: The luscious base of your light, airy whipped cream frosting.
¾ cup powdered sugar: Sweetens the frosting evenly without graininess.
1 ½ teaspoons vanilla extract: Infuses frosting with a lovely aromatic finish.

How to Make Strawberry Shortcake Cake Recipe

Step 1: Prepare Your Cake Pans and Preheat Oven

Start by setting your oven to 350°F (175°C) and preparing three 8-inch round cake pans with greased sides and parchment paper bottoms. This preparation ensures your beautiful layers will come out cleanly and evenly, setting you up for cake decorating success.

Step 2: Cream Butter, Oil, and Sugar

Using an electric mixer, blend the softened butter, neutral oil, and granulated sugar until the mixture is creamy and well combined. This creaming step traps air into the batter, which helps create that light, tender crumb you will love.

Step 3: Add Eggs and Vanilla

Add eggs one at a time, mixing well after each addition to maintain a smooth, emulsified batter. Stir in the vanilla extract for that warm, inviting aroma that begins building anticipation for the cake.

Step 4: Combine Dry Ingredients Separately

Whisk your flour, baking powder, and salt in a separate bowl. Having them well combined prevents uneven leavening and ensures your cake layers rise evenly with consistent flavor throughout.

Step 5: Alternate Folding in Dry Ingredients and Buttermilk

Carefully add about a quarter of your dry ingredients to the butter mixture and fold gently using a spatula. Then add roughly a third of the buttermilk. Alternate between folding dry ingredients and stirring in buttermilk until both are fully incorporated. Avoid over-mixing; small lumps are perfectly fine and keep your cake tender.

Step 6: Bake Your Cake Layers

Divide the batter evenly between your prepared pans and bake on the center rack of the oven for 24-26 minutes. The cake is ready when the top springs back to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 7: Cool Cakes Before Frosting

Allow the cakes to cool in their pans for 10 to 15 minutes, then loosen edges with a knife and invert onto cooling racks. Let the layers cool completely before moving on to the frosting step, ensuring your whipped cream remains stable and smooth.

Step 8: Prepare Strawberries for Filling and Decoration

Set aside about half a pound of strawberries to slice in half for decorating the cake top later. Chop the rest into small pieces and toss them with sugar to draw out their natural juices. This mixture will add juicy bursts of flavor inside the cake.

Step 9: Make the Stabilized Whipped Cream Frosting

Bloom gelatin by whisking it into cold water, then let it sit to absorb. Beat the heavy cream, powdered sugar, and vanilla until thick but not to soft peaks. Liquify the gelatin briefly in the microwave, then drizzle it into the cream while continuing to beat until you reach stiff, fluffy peaks that hold their shape beautifully.

Step 10: Assemble Your Strawberry Shortcake Cake Recipe

Level your cooled cake layers if needed. On your serving plate, place the first layer and spread a thin, even coat of frosting. Pipe a ring of frosting around the edge to hold the chopped strawberries in place, then spoon half of the strawberries into the center. Repeat with the next layer, finishing with the final cake layer on top. Frost the top and sides with a semi-naked look if you like, then pipe pretty swirls around the edge and decorate with reserved halved strawberries.

Step 11: Chill and Serve

Pop your finished cake in the refrigerator for at least 30 minutes to firm up the frosting before slicing. When cutting, a serrated knife supported with your hand or a bench scraper on one side will help keep neat slices. Any escaped berries can be gently scooped back onto slices for the perfect presentation.

How to Serve Strawberry Shortcake Cake Recipe

A two-layer naked cake sits on a round white marble board, with light yellow sponge layers separated by thick white cream layers that also coat the outside thinly, showing the sponge beneath. The top of the cake is decorated with large white cream swirls evenly spaced in a circle around the edge. Each swirl holds a fresh strawberry, some whole with green tops and some sliced in half showing their red inside. There are more strawberries scattered around the base on the white marbled surface. In front are two gold forks, and a teal cloth is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The visual charm of this Strawberry Shortcake Cake Recipe is heightened by simple garnishes. Fresh strawberry halves on top add a pop of vibrant color and freshness while little dollops of whipped cream rosettes around the edges invite a hint of elegance. A light dusting of powdered sugar or a few mint leaves can add the finishing flourish.

Side Dishes

Pair your strawberry shortcake cake with light, complementary sides like a small scoop of vanilla bean ice cream or a refreshing glass of sparkling rosé. If you want to add some crunch, consider toasted almond slivers or buttery shortbread cookies on the side — they contrast beautifully with the cake’s soft textures.

Creative Ways to Present

For a modern twist, serve individual mini versions of the Strawberry Shortcake Cake Recipe in clear glasses, layering cake pieces, strawberry compote, and whipped cream for stunning parfait-style desserts. Alternatively, use edible flowers or drizzle a homemade strawberry coulis over the top for an extra wow factor at any gathering.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Strawberry Shortcake Cake Recipe covered tightly with plastic wrap or stored in an airtight container in the fridge. The whipped cream frosting is delicate but will stay fresh for up to 3 days. Be sure to slice and serve chilled for the best texture and flavor.

Freezing

This cake is best enjoyed fresh, but if you need to freeze it, slice and freeze individual portions wrapped securely in plastic wrap and foil. Thaw in the refrigerator overnight before serving, and note that whipped cream texture may soften slightly after freezing.

Reheating

Since this cake features whipped cream and fresh fruit, it’s best served chilled and should not be reheated. If desired, simply allow it to come to room temperature for about 15 minutes before serving to enhance flavors without compromising texture.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries give the best texture and flavor, but if you use frozen, make sure to thaw and drain them thoroughly to avoid adding too much extra moisture to the cake layers.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, simply mix 1 ¼ cups of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes to curdle before using.

How do I make the whipped cream frosting stable?

The secret is gelatin. Blooming gelatin and gently folding it into your whipped cream will help it hold its shape longer, preventing it from weeping or becoming runny.

Can this cake be made gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can enjoy a gluten-free version, though texture may vary slightly.

How do I keep the cake layers moist?

Using both butter and oil, along with buttermilk, ensures that the cake layers stay tender and moist. Also, avoid over-baking and be sure to let the cake cool properly before frosting.

Final Thoughts

This Strawberry Shortcake Cake Recipe is one of those rare desserts that manages to feel both classic and special at the same time. Its fresh strawberries, tender cake, and fluffy, stable whipped cream bring warmth and joy to any table. I hope you’ll give it a try—you might just find your new favorite way to celebrate life’s sweetest moments.