Easy Strawberry Shortcake Cake Recipe

Hey there, baking buddies! Emily Dawson here, from Emily’s Must-Try Kitchen, and today we’re diving headfirst into a slice of pure summer bliss – my Easy Strawberry Shortcake Cake! If you’re anything like me, you crave those simple, joyful desserts that taste like sunshine and good times. Forget complicated recipes and fussy techniques; this cake is all about capturing that classic strawberry shortcake flavor in an easy-to-make, crowd-pleasing form.

Growing up in Charleston, strawberry shortcake was a staple at every family gathering. Now, I’ve taken that nostalgic favorite and turned it into a cake that’s perfect for birthdays, brunches, or just because you deserve a little sweetness in your life. So, grab your apron, and let’s get baking!

Why You’ll Love This Strawberry Shortcake Cake

Trust me; this isn’t just another cake recipe. It’s a ticket to dessert heaven! Here’s why you’ll be making this beauty again and again:

• Effortless Elegance: This cake looks impressive but is surprisingly simple to make. Perfect for showing off without spending hours in the kitchen.
• Flavor Explosion: The combination of moist cake, fresh strawberries, and creamy whipped cream is a match made in dessert heaven.
• Customizable: Whether you want to add a hint of lemon zest or use different berries, this recipe is incredibly versatile.
• Crowd-Pleaser: From kids to adults, everyone loves a good strawberry shortcake. This cake is guaranteed to be a hit at any gathering.
• Make Ahead Magic: You can bake the cake layers ahead of time, making it perfect for busy schedules.

Seriously, if you are looking for an easy cake to make, this one is it! The combination of flavors is outstanding, and this cake is sure to be a hit!

Ingredients You’ll Need

Let’s gather our ingredients. Here’s what you’ll need to create this delightful Strawberry Shortcake Cake:

• 2 1/2 cups all-purpose flour (324 grams): Provides the structure for the cake.
• 1 1/2 tsp baking powder: Helps the cake rise and become light and fluffy.
• 1/4 tsp baking soda: Reacts with the buttermilk to create a tender crumb.
• 1/4 tsp salt: Enhances the flavors of the other ingredients.
• 3/4 cup unsalted butter (room temperature (169 grams)): Adds richness and moisture to the cake. Make sure the butter is at room temperature for best results.
• 1/4 cup vegetable oil (60 ml): Keeps the cake moist and tender.
• 1 1/2 cup granulated sugar (300 grams): Sweetens the cake and helps create a golden crust.
• 4 large eggs (room temperature): Binds the ingredients together and adds richness. Room temperature eggs emulsify better.
• 1 tbsp pure vanilla extract: Enhances the overall flavor of the cake.
• 1 1/4 cup buttermilk (300 ml): Adds moisture and a slight tang to the cake. If you don’t have buttermilk, you can use a substitute (see variations below).
• 3 cups sliced strawberries (about 450 grams): The star of the show! Use fresh, ripe strawberries for the best flavor.
• 2 tbsp strawberry preserves or strawberry jam: Intensifies the strawberry flavor.
• 3/4 cup cream cheese (room temperature (170 grams)): Adds tang and richness to the whipped cream. Ensure it’s softened for smooth mixing.
• 2/3 cup powdered sugar (82 grams, divided): Sweetens the whipped cream and helps stabilize it.
• 1 1/2 cups heavy whipping cream (360 ml): Creates a light and airy topping. Make sure it’s cold for best results.
• 2 tsp vanilla extract: Enhances the flavor of the whipped cream.

Step-by-Step Guide to Baking Your Strawberry Shortcake Cake

Alright, let’s get down to baking! Here’s a simple step-by-step guide to creating your masterpiece:

1. Prep the Oven & Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar: In a large bowl, cream together the butter, oil, and sugar until light and fluffy.
4. Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; you don’t want a tough cake.
6. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Prepare the Strawberries: In a bowl, gently toss the sliced strawberries with the strawberry preserves or jam.
9. Make the Cream Cheese Whipped Cream: In a large bowl, beat together the cream cheese and 1/3 cup of the powdered sugar until smooth. Gradually add the heavy whipping cream and vanilla extract. Beat until stiff peaks form. Gently fold in the remaining 1/3 cup of powdered sugar.
10. Assemble the Cake: Place one cake layer on a serving plate. Spread half of the strawberry mixture over the cake layer, then top with half of the whipped cream. Place the second cake layer on top, and repeat with the remaining strawberries and whipped cream.
11. Chill & Serve: Refrigerate the cake for at least 30 minutes before serving. This allows the flavors to meld together.

And that’s it! The cake is ready. It’s easier than you think to make this cake. If you follow the instructions, you can make this cake!

Pro Tips for the Perfect Cake

Want to take your Strawberry Shortcake Cake to the next level? Here are a few of my go-to pro tips:

• Room Temperature Matters: Make sure your butter, eggs, and cream cheese are at room temperature. This helps them blend smoothly and creates a better texture.
• Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
• Use a Cake Tester: To ensure your cake is perfectly baked, use a cake tester or wooden skewer. If it comes out clean, the cake is done.
• Chill Before Serving: Chilling the cake allows the flavors to meld together and makes it easier to slice.
• Fresh is Best: Use the freshest strawberries you can find for the best flavor.

Common Mistakes to Avoid

We all make mistakes in the kitchen, but here are a few common ones to watch out for when making this cake:

• Overbaking the Cake: This can result in a dry cake. Keep a close eye on it and test for doneness.
• Using Cold Ingredients: Cold ingredients don’t emulsify as well, which can affect the texture of the cake.
• Not Measuring Accurately: Baking is a science, so accurate measurements are crucial. Use measuring cups and spoons for best results.
• Skipping the Chilling Step: Chilling the cake is important for the flavors to meld together. Don’t skip this step!
• Overwhipping the Cream: Be careful not to overwhip the heavy cream, as it can turn into butter.

If you don’t want the cake to be dry, make sure you follow the instructions.

Delicious Variations to Try

Want to put your own spin on this recipe? Here are a few fun variations to try:

• Lemon Zest: Add a teaspoon of lemon zest to the cake batter for a bright, citrusy flavor.
• Different Berries: Use a mix of berries, such as blueberries, raspberries, and blackberries, for a colorful and flavorful twist.
• Almond Extract: Substitute almond extract for vanilla extract in the cake batter for a nutty flavor.
• Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest of the cup with milk. Let it sit for 5 minutes before using.
• Chocolate Cake: Use chocolate cake layers instead of vanilla for a chocolate strawberry cake.

How to Store Your Strawberry Shortcake Cake

Here’s how to keep your cake fresh and delicious:

• Refrigerate: Store the cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the cake layers (unfrosted) for up to 2 months. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before frosting.

Frequently Asked Questions (FAQ)

Got questions? I’ve got answers! Here are some common questions about making Strawberry Shortcake Cake:

• Can I use frozen strawberries? While fresh strawberries are best, you can use frozen strawberries in a pinch. Just make sure to thaw them completely and drain any excess liquid before using.
• Can I make this cake ahead of time? Yes, you can bake the cake layers ahead of time and store them at room temperature for up to 2 days. Frost the cake just before serving.
• Can I use a different type of frosting? Absolutely! If you’re not a fan of cream cheese whipped cream, you can use a classic buttercream frosting or even a simple glaze.
• Why is my cake dry? Overbaking is the most common cause of dry cake. Make sure to keep a close eye on it and test for doneness.
• How do I prevent my whipped cream from deflating? Using cold heavy cream and adding powdered sugar helps stabilize the whipped cream.

Serving Suggestions

Here are a few ideas for serving your Strawberry Shortcake Cake:

• Classic Slice: Simply slice and serve with a dollop of extra whipped cream and a few fresh strawberries.
• Birthday Celebration: Add candles and serve as a birthday cake.
• Brunch Treat: Serve alongside other brunch favorites like quiche and mimosas.
• Dessert Bar: Include it as part of a dessert bar with other sweets and treats.

There you have it, friends! My Easy Strawberry Shortcake Cake recipe is a guaranteed crowd-pleaser that’s perfect for any occasion. So, gather your ingredients, preheat that oven, and let’s bake some magic together! And remember, every baking adventure is a chance to learn, create, and share the joy of cooking with those you love. Happy baking!

Print Pin

Strawberry Shortcake Cake

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 slices

Calories 450

A delightful twist on classic strawberry shortcake, this cake features layers of moist cake, fresh strawberries, and a creamy frosting. Perfect for summer gatherings or a special treat!

Ingredients

Cake

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter (room temperature)
• 1/4 cup vegetable oil
• 1 1/2 cup granulated sugar
• 4 large eggs (room temperature)
• 1 tbsp pure vanilla extract
• 1 1/4 cup buttermilk

Filling & Frosting

• 3 cups sliced strawberries (about 450 grams)
• 2 tbsp strawberry preserves or strawberry jam
• 3/4 cup cream cheese (room temperature)
• 2/3 cup powdered sugar (divided)
• 1 1/2 cups heavy whipping cream
• 2 tsp vanilla extract

Notes

For best results, use fresh, ripe strawberries. You can also substitute other berries like raspberries or blueberries.

Calories: 450kcal

Cost: $18

Course: Dessert

Cuisine: American

Keyword: Strawberry

Nutrition

Calories: 450kcal | Carbohydrates: 55g | Protein: 5g | Fat: 25g | Sodium: 200mg