Easy Strawberry Shortcake Cake Recipe

Easy Strawberry Shortcake Cake Recipe

1 hr 30 mins prep + 23 mins cook
12 slices/servings
Simple, elegant and easy strawberry shortcake cake recipe with vanilla cake layers, whipped cream frosting and sweet strawberries!


For Vanilla Cake:

  • 1 cup light cooking oil, such as canola
  • 1 cup buttermilk
  • 4 large eggs, at room temp
  • 2 tsp vanilla extract
  • 1 cup white granulated sugar
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/4 tsp salt

For Filling:

  • 4 cups strawberries, divided

For Whipped Cream Frosting:

  • 16 oz cream cheese, softened
  • 3 cups heavy cream, well chilled
  • 2 tsp vanilla extract
  • 2 cups confectioner's sugar


Making the Cake Layers:

    • Start by preheating your oven to 350F/177C. Line three, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray.
    • In a large mixing bowl, combine the oil, buttermilk, vanilla, eggs and sugar. Beat on medium speed for a few minutes, until the eggs are well beaten.
  • In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter, then mix on low speed for about a minute, just until the flour is incorporated.
  • Divide the cake batter evenly between the three pans. I like to use a kitchen scale of accuracy.
  • Bake the cake layers in the preheated oven at 350F/177C for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. The cake tops will be a golden color.
  • Allow the cakes to cool in the pans for a few minutes, then gently invert the pans to release the cakes, remove the parchment paper, and set right side up onto a wire rack to cool. I also like to place the layers into the refrigerator to chill completely.

Making the Frosting:

  • Soften the cream cheese for about 15 minutes, then place into a mixer bowl with a flat beater attached. Cream the cheese for a few minutes, scrapping down the sides of the mixing bowl occasionally, until the cheese is smooth.
  • Next, add in the chilled cream, vanilla, and sugar. Switch the beater to a whisk attachment. Whisk the frosting for about a minute on low speed, then stop and scrape down the sides of the mixing bowl.
  • Continue whisking, increasing the speed gradually, until stiff peaks form; about 3 to 4 minutes.
  • Transfer about 1 ½ cups of the frosting into apastry bag tipped with a star tip; I used Ateco #847.
  • Keep the frosted refrigerated if you’re notusing it right away!

Preparing the Filling:

  • For the strawberry filling: finely dice several cups of strawberries. You’ll need approximately 2 to 2 ½ cups of diced berries.
  • For the syrup: place about 1 cup of strawberries into a food processor. Pulse the berries into a fine puree, then pour into a measuring cup. Alternatively, you can mash the berries very well with a potato masher.

Assembling the Cake:

  • Using a long, serrated knife, level off the tops of the cake layers. Make sure they are completely cooled first.
  • Watch my YouTube video tutorial to see how I put this cake together, embedded in the post above!
  • Place the first cake layer onto a cake stand and pour a few tablespoons of strawberry syrup onto the cake, allowing it to sink into the layer. Next, top with a generous amount of whipped cream frosting and spread it evenly to the edges.
  • If desired, pipe a few dollops of whipped cream along the edges. Fill the inside of the cake with a generous amount of diced strawberries. Top with the next cake layer and repeat.
  • Top the cake with more whipped cream. You can frost the sides of the cake if you wish to, or leave them open. Add dollops of cream on top and garnish with whole strawberries and more diced strawberries.

Serving & Storing:

  • This strawberry cake can be enjoyed right away, or you can place it into the refrigerator to allow the frosting to set up a bit. You can also set it into the refrigerator overnight.
  • Serve each generous slice with extra whipped cream and additional strawberry puree, if you have any leftovers. Keep the cake refrigerated.


Calories: 773kcal | Carbohydrates: 61g | Protein: 9g | Fat: 56g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 483mg | Potassium: 255mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1511IU | Vitamin C: 29mg | Calcium: 159mg | Iron: 2mg

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