Homemade Strawberry Shortcake Cake Recipe: Sweet Summer Treat

Sweet summer berries burst with flavor in this mouthwatering strawberry shortcake cake recipe that promises pure dessert bliss.

Delicate layers of tender cake cradle ripe, juicy strawberries between clouds of whipped cream.

Each slice offers a perfect balance of light, fluffy texture and vibrant fruit freshness.

Homemade desserts like this create moments of pure joy around the table.

The combination of soft cake, sweet berries, and airy cream makes this recipe a true crowd-pleaser.

Weekend bakers and dessert enthusiasts will fall in love with this simple yet elegant treat.

Prepare to wow everyone with a dessert that celebrates the best of seasonal strawberries.

Why Strawberry Shortcake Cake Is a Showstopper

• This strawberry shortcake cake brings pure joy to any gathering, delighting guests with its stunning appearance and irresistible flavor combination.
• Perfect for intermediate bakers wanting to elevate their skills, this recipe teaches advanced techniques like gelatin stabilization and precise layering without overwhelming complexity.
• Bursting with seasonal strawberries and light whipped cream, the cake celebrates natural ingredients and creates a dessert that feels both elegant and comforting.

Ingredients That Make This Cake Rich and Sweet

• All-Purpose Flour: The primary structural component that provides the cake's soft and tender texture.
• Granulated Sugar: Adds sweetness and helps create a light, delicate crumb.
• Unsalted Butter: Provides rich flavor and contributes to the cake's moistness.
• Vegetable Oil: Ensures the cake remains soft and prevents dryness.
• Eggs: Bind the ingredients together and add structure to the cake.
• Buttermilk: Adds tenderness and a subtle tangy flavor to the cake.

• Baking Powder: Helps the cake rise and creates a light, airy texture.
• Salt: Enhances the overall flavor of the cake.
• Vanilla Extract: Adds depth and warmth to the cake's flavor profile.

• Heavy Whipping Cream: Creates a light, fluffy frosting with a luxurious texture.
• Powdered Sugar: Sweetens and helps stabilize the whipped cream frosting.
• Gelatin, Cold Water: Provides structure and stability to the whipped cream.
• Fresh Strawberries: Offers natural sweetness and a vibrant fruity element to the cake.
• Granulated Sugar (for Strawberries): Helps draw out the strawberries' natural juices.

How to Build the Ultimate Strawberry Shortcake Cake

Step 1: Warm Up the Oven and Prep Pans

Set your oven to a cozy 350°F.

Grab three 8-inch cake pans and give them a quick spray of cooking oil.

Line the bottom of each pan with parchment paper to make cake removal a breeze.

Step 2: Create the Cake Base

• Butter
• Oil
• Sugar

Beat until the mixture looks light and fluffy.

Add eggs one by one, mixing thoroughly after each.

Splash in some vanilla extract for extra flavor.

Step 3: Mix Dry Ingredients

• Flour
• Baking powder
• Salt

Gently fold the dry ingredients into the wet mixture, alternating with buttermilk.

Pour the batter evenly into prepared pans.

Bake for 24-26 minutes until a toothpick comes out clean.

Let cakes cool in pans for 10-15 minutes.

Step 4: Prepare Strawberry Filling

Slice strawberries, setting aside some for decoration.

Chop remaining strawberries and toss with sugar to release natural juices.

Step 5: Whip Up the Frosting

Dissolve gelatin in cold water.

Whip heavy cream with powdered sugar and vanilla.

Incorporate liquefied gelatin, beating until stiff peaks form.

Step 6: Assemble the Cake

Layer cakes with whipped cream and chopped strawberries.

Create a semi-naked frosting style around the sides.

Decorate top with reserved strawberry halves and cream swirls.

Step 7: Chill and Serve

Refrigerate cake for 30 minutes before slicing.

Use a serrated knife for clean cuts and enjoy your delicious creation!

Tips for Moist Cake and Juicy Strawberry Layers

• Mix dry and wet ingredients gently to avoid overmixing, which can make the cake heavy and tough.
• Macerate chopped strawberries with sugar before adding to cake layers to enhance their natural sweetness and juiciness.
• Use gelatin to help maintain the frosting's structure and prevent deflation, ensuring a smooth and stable topping.
• Line cake pans with parchment paper to ensure smooth and effortless cake removal without sticking.
• Use a serrated knife for clean cake cuts and chill the cake before serving to help the layers set and make slicing easier.

Keep This Cake Fresh and Flavorful for Later

• Store the strawberry shortcake cake in an airtight container or cover with plastic wrap. Keep in the refrigerator for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Wrap the entire cake tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut individual slices, wrap each separately in plastic wrap, then place in a freezer-safe container. Frozen slices will keep for 1-2 months. Thaw in the refrigerator for best texture.
• Bring refrigerated cake to room temperature for 15-20 minutes before serving. For a slightly warm slice, microwave individual pieces for 10-15 seconds on low power to prevent cream from separating.

Serving Suggestions That Complement the Cake

• Flavor-Boosting Beverage Pairings: Crisp champagne or sparkling rosé cuts through the cake's sweetness and complements the strawberry notes perfectly.
• Wine-Inspired Sip: Light Moscato or Riesling adds a delicate fruity undertone that enhances the strawberry shortcake's delightful taste profile.
• Refreshing Drink Match: Chilled strawberry lemonade mirrors the cake's fruity essence while providing a zesty, bright counterpoint to the creamy frosting.
• Elegant Coffee Companion: Vanilla-infused cold brew or light roast coffee balances the dessert's richness with smooth, subtle undertones.

New Styles to Try With Strawberry Shortcake Cake

• Gluten-Free Version: Replace regular flour with a gluten-free flour blend, ensuring the mix contains xanthan gum for proper texture and structure. Use certified gluten-free baking powder to maintain recipe integrity.
• Vegan Adaptation: Substitute butter with coconut oil, eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and buttermilk with almond milk mixed with apple cider vinegar. Use coconut whipped cream instead of heavy whipping cream for frosting.
• Low-Sugar Alternative: Replace sugar with monk fruit sweetener or stevia in equal measurements. Use fresh strawberries without additional sugar coating. Select a sugar-free whipped cream alternative or reduce powdered sugar in frosting recipe.
• Dairy-Free Option: Use coconut cream instead of heavy whipping cream. Replace buttermilk with unsweetened almond milk mixed with lemon juice. Select plant-based margarine or coconut oil as butter substitute to maintain moisture and richness.

FAQs

• What makes the buttermilk important in this cake recipe?

Buttermilk helps create a tender, moist cake texture by breaking down gluten proteins and adding slight acidity, which makes the cake lighter and softer compared to using regular milk.

• How do I know if I'm overmixing the cake batter?

When mixing dry and wet ingredients, stop as soon as the flour is just incorporated. Overmixing develops gluten, which can make your cake dense and tough instead of light and fluffy.

• Why add gelatin to the whipped cream frosting?

Gelatin stabilizes the whipped cream, helping it maintain its structure and preventing it from becoming watery or deflating quickly. This ensures your cake frosting stays firm and beautiful for longer.

• Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended for the best flavor and texture. Frozen strawberries can be too watery and might make your cake soggy, potentially affecting the overall cake structure and taste.

Strawberry Shortcake Cake Recipe

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4.9 from 24 reviews

• Total Time: 46 minutes
• Yield: 12 1x

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Description

Delightful Strawberry Shortcake Cake brings summer’s sweetness to your dessert table with layers of tender cake, fresh strawberries, and billowy whipped cream. Homemade magic combines classic flavors into a crowd-pleasing treat you’ll savor with pure joy.

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Ingredients

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Main Ingredients:

• 3 cups (375 g) all-purpose flour
• 1 1/2 cups (300 g) granulated sugar
• 4 large eggs
• 2 lb (907 g) strawberries
• 2 1/4 cups (540 ml) heavy whipping cream

Liquid and Fat Ingredients:

• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (120 ml) neutral cooking oil
• 1 1/4 cup (300 ml) buttermilk
• 1 tablespoon vanilla extract

Binding and Seasoning Ingredients:

• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 3 tablespoons (40 g) granulated sugar
• 1 1/2 teaspoons unflavored gelatin
• 2 tablespoons (30 ml) cold water
• 3/4 cup (94 g) powdered sugar
• 1 1/2 teaspoons vanilla extract

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Instructions

1. Prepare the oven at 350°F and prepare three 8-inch cake pans with grease and parchment paper. Cream butter, oil, and sugar until fluffy. Incorporate eggs individually, mixing thoroughly after each addition. Blend in vanilla extract.

1. Separately combine flour, baking powder, and salt. Gradually integrate dry ingredients and buttermilk into butter mixture, maintaining a gentle mixing technique. Distribute batter evenly across prepared pans. Bake for 24-26 minutes until a toothpick emerges clean. Allow cakes to rest in pans for 10-15 minutes, then transfer to cooling rack.

1. Separate ½ pound strawberries for garnish, halving them. Chop remaining strawberries and combine with sugar, allowing mixture to macerate and release natural juices.

1. Dissolve gelatin in cold water until solidified. Whip heavy cream, powdered sugar, and vanilla to near-peak consistency. Briefly liquefy gelatin in microwave, then slowly incorporate into cream while continuing to whip until stiff peaks form.

1. Position first cake layer on stand. Spread thin cream layer, creating frosting border to contain strawberries. Carefully distribute chopped macerated strawberries within cream ring. Repeat layering process with second cake. Crown with final layer, applying minimal frosting for semi-transparent aesthetic.

1. Decorate cake with piped cream swirls and reserved halved strawberries. Refrigerate minimum 30 minutes before serving. Utilize serrated knife for precise cutting, ensuring elegant presentation.

Notes

• Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
• Avoid overmixing the batter to prevent a dense, tough cake – mix just until ingredients are combined.
• Use fresh, ripe strawberries for the most vibrant flavor and sweetest taste.
• If lactose-intolerant, substitute buttermilk with non-dairy alternatives like almond or oat milk mixed with lemon juice.

• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 405
• Sugar: 25 g
• Sodium: 180 mg
• Fat: 27 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 80 mg