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Strawberry Shortcake Cake Recipe

Strawberry Shortcake Cake Recipe
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4.9 from 8 reviews

A delightful twist on the traditional Strawberry Shortcake Cake featuring layers of buttery shortcake cake, fresh macerated strawberries, and airy whipped cream. Perfect for any summer gathering or special occasion.

Ingredients

For the Shortcake Layers:

  • 2 ½ cups All-purpose flour
  • 2 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 cup Granulated sugar
  • ¾ cup Unsalted butter – room temperature
  • 3 Large eggs – room temperature
  • 1 tablespoon Vanilla extract – pure
  • 1 cup Heavy cream – room temperature

For the Strawberry Filling:

  • 2–3 lbs Fresh strawberries – hulled and sliced
  • ½ cup Granulated sugar – for macerating
  • 1 tablespoon Lemon juice – fresh
  • 1 teaspoon Vanilla extract – optional

For the Whipped Cream Frosting:

  • 2 cups Heavy whipping cream – cold
  • ⅓–½ cup Powdered sugar – to taste
  • 1 teaspoon Vanilla extract
  • 4 oz Cream cheese – optional, for stability

Instructions

  1. Prepare the strawberries: hull and slice them, toss with sugar and lemon juice, and let sit for 30 minutes
  2. Preheat the oven to 350°F and prepare three 8-inch cake pans by greasing and lining with parchment
  3. Make the cake batter: cream butter and sugar, beat in eggs and vanilla, then alternate dry mix and cream
  4. Bake the cake layers: divide batter evenly in pans, bake for 20–25 minutes until golden, then cool
  5. Make the whipped cream: beat cream to soft peaks, add powdered sugar and vanilla, beat to medium peaks
  6. Assemble the cake: layer cake, brush with strawberry syrup, spread cream, add berries, repeat

Notes

  • Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.
  • Feel free to add more of your favorite toppings.

Nutrition

Find it online: https://lauracooks.com/strawberry-shortcake-cake-recipe/