This Strawberry Shortcake Cake recipe captures the essence of a classic summer favorite, combining layers of fluffy vanilla cake with fresh strawberries and a whipped cream topping. It’s often the star at family gatherings, birthday celebrations, or any occasion calling for a light, fruity dessert. The blend of moist cake and juicy strawberries makes it an irresistible treat for any dessert lover. You may also find Classic Strawberry Shortcake Recipe 2 useful.
Why cook this at home
Making this Strawberry Shortcake Cake at home allows you to customize the flavors and use fresh ingredients. It’s an excellent choice for gatherings where you want to impress guests without spending all day in the kitchen. Plus, baking it at home ensures you can use high-quality, fresh strawberries and creams.
Steps at a glance
- Preheat the oven and prepare your cake pans.
- Combine the dry ingredients in one bowl.
- Cream together the butter, oil, and sugar in another.
- Mix in the eggs and vanilla, then alternately add the buttermilk.
- Bake the layers and cool completely before assembling.
Gather these items
- 2 1/2 cups all-purpose flour (324 grams)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter (room temperature) (169 grams)
- 1/4 cup vegetable oil (60 ml)
- 1 1/2 cup granulated sugar (300 grams)
- 4 large eggs (room temperature)
- 1 tbsp pure vanilla extract
- 1 1/4 cup buttermilk (300 ml)
- 3 cups sliced strawberries (about 450 grams)
- 2 tbsp strawberry preserves or strawberry jam
- 3/4 cup cream cheese (room temperature) (170 grams)
- 2/3 cup powdered sugar (82 grams, divided)
- 1 1/2 cups heavy whipping cream (360 ml)
- 2 tsp vanilla extract
How to make it
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk to mix well.
- In a large mixing bowl, beat together the unsalted butter, vegetable oil, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
- Pour the batter equally into the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Serving suggestions
To create a beautiful presentation, layer the cooled cakes on a platter and top with whipped cream and fresh strawberries. You could also pair this cake with ice cream or serve alongside a light fruit salad for a colorful contrast.
How to store and freeze
For storage, keep any leftovers in the refrigerator where they will last for up to 3 days. You can also freeze the cake layers individually wrapped tightly in plastic wrap and then foil for up to 2 months. When ready to enjoy, thaw in the refrigerator and reassemble when soft.
Tips for best results
- Use room temperature ingredients for a better texture.
- Sift the flour for a lighter cake.
- Let the strawberries sit with a bit of sugar to enhance their flavor.
- Whip the cream until stiff peaks form for better stability.
Creative twists
You can experiment with flavors by adding lemon zest to the cake batter or using different berries like raspberries or blueberries. For a unique touch, try incorporating a layer of creamy strawberry cheesecake cookies in between the cake layers for added richness.
Your questions answered
How long does it take to make Strawberry Shortcake Cake?
The total time to prepare this cake is about 1 hour and 30 minutes, including baking and cooling time.
Can I substitute buttermilk in this recipe?
Yes, if you don’t have buttermilk on hand, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the middle comes out clean or with a few crumbs sticking to it, but no wet batter.
Can I make this cake in advance?
Yes, you can bake the cakes a day in advance and store them in the refrigerator, wrapped in plastic wrap until ready to assemble.
What’s the best way to serve this cake?
Serve the cake sliced, with a generous dollop of whipped cream and fresh strawberries on top, and perhaps a drizzle of strawberry preserves for extra flavor.
This delightful Strawberry Shortcake Cake embodies the charm of summer and is perfect for any occasion where you want something sweet and refreshing. Give this recipe a try, put your own spin on it, and feel free to share your creations!
PrintStrawberry Shortcake Cake
A delightful summer dessert featuring layers of fluffy vanilla cake, fresh strawberries, and whipped cream topping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour (324 grams)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter (room temperature) (169 grams)
- 1/4 cup vegetable oil (60 ml)
- 1 1/2 cup granulated sugar (300 grams)
- 4 large eggs (room temperature)
- 1 tbsp pure vanilla extract
- 1 1/4 cup buttermilk (300 ml)
- 3 cups sliced strawberries (about 450 grams)
- 2 tbsp strawberry preserves or strawberry jam
- 3/4 cup cream cheese (room temperature) (170 grams)
- 2/3 cup powdered sugar (82 grams, divided)
- 1 1/2 cups heavy whipping cream (360 ml)
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine the all-purpose flour, baking powder, baking soda, and salt in a bowl. Whisk to mix well.
- Beat together the unsalted butter, vegetable oil, and granulated sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
- Pour the batter equally into the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Use room temperature ingredients for better texture and sift the flour for a lighter cake.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
