I’ve been making this Strawberry Shortcake Cake for family gatherings for years — it’s the kind of dessert that tastes light and summery but still looks impressive on a plate. Soft, buttery cake layers soaked with lightly jammy strawberries and a cloudlike cream cheese-whipped cream filling make it ideal for birthdays, brunches, or any warm-weather get-together when you want a show-stopping but approachable dessert.

What makes this recipe special

This cake blends classic shortcake flavors with a layer-cake presentation: a tender, moist butter-and-oil cake that stays soft thanks to buttermilk, fresh strawberries brightened with a touch of preserves, and a silky cream cheese-stabilized whipped cream that holds its shape without becoming heavy. It’s a crowd-pleaser that reads fancy but is straightforward to assemble.

“Perfectly balanced — not too sweet, super tender layers, and strawberries that actually taste like strawberries.” — a regular at my summer potlucks

Why try it now: it’s great for warm-weather meals, bridal showers, or when you want a lighter dessert after a big dinner. If you bake at altitude, consider small recipe adjustments — this guide to managing altitude in layer cakes can help with rising and texture: high-altitude adjustments.

Preparing Strawberry Shortcake Cake

Quick overview of the process so you know what to expect:

• Make a simple batter by creaming butter and sugar, then alternating dry ingredients with buttermilk for a tender crumb.
• Bake two 9-inch layers, cool completely.
• Toss sliced strawberries with a little jam for shine and flavor.
• Whip cream with powdered sugar and vanilla; blend with cream cheese to stabilize the filling.
• Layer strawberries and whipped filling between the cakes and on top.

This gives you a light, not-too-sweet celebration cake that’s easy to assemble once the layers are baked and cooled.

What you’ll need

• 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 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp pure vanilla extract
• 1 1/4 cups buttermilk
• 3 cups sliced strawberries
• 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

Substitutions and notes:

• Buttermilk: you can use 1 1/4 cups milk + 1 tbsp lemon juice or vinegar if you don’t have cultured buttermilk. Let it sit 5 minutes before using.
• Vegetable oil plus butter gives a moist crumb; you can substitute all butter for slightly richer flavor but expect a denser texture.
• For a less sweet filling, reduce the powdered sugar by 1–2 tablespoons.

How to prepare it

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment for easy release.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter, oil, and granulated sugar with a mixer until light and fluffy, about 3–4 minutes.
4. Add the eggs one at a time, beating well after each addition. Scrape the bowl as needed so everything incorporates evenly.
5. Stir in 1 tablespoon of vanilla extract.
6. Add the dry flour mixture and buttermilk in three alternating additions, beginning and ending with the flour mixture. Mix just until combined — don’t overmix.
7. Divide the batter between the prepared pans and smooth the tops. Bake 22–28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Let the cakes cool in the pans 10 minutes, then turn out onto a wire rack to cool completely.
9. While the cakes cool, toss the sliced strawberries with 2 tablespoons of strawberry preserves or jam. Set aside to macerate slightly.
10. In a bowl, beat the cream cheese with 1/3 cup of powdered sugar until smooth and lump-free.
11. In a chilled bowl, whip the heavy cream with the remaining powdered sugar (about 1/3 cup) and 2 teaspoons vanilla until soft peaks form.
12. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
13. Place one cake layer on a serving plate. Spread half of the strawberry mixture evenly across the layer.
14. Spread a generous layer of the cream-cheese whipped filling over the strawberries.
15. Top with the second cake layer. Repeat with the remaining strawberries and the rest of the whipped filling. Chill 30 minutes before serving so layers settle.

Best ways to enjoy it

Serve slices chilled or at cool room temperature. A few serving ideas:

• Dust with extra powdered sugar and garnish with a whole strawberry on top for a simple presentation.
• Add a drizzle of aged balsamic reduction or a few mint leaves for a grown-up touch.
• Pair with light desserts like lemon sorbet or a simple panna cotta if you want a multi-course dessert spread.
  For a chocolate-laced take on a similar idea, try the strawberry-chocolate combo here: strawberry chocolate cake.

Keeping leftovers fresh

• Refrigerator: Store the assembled cake in the refrigerator, covered loosely or in an airtight cake container, for up to 2 days. The fresh strawberries make it perishable.
• Freezing: For best results freeze the baked layers (unfrosted) wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge before assembling. Freezing the finished cake can change texture of the whipped filling, so I don’t recommend freezing the assembled cake.
• Food safety: Keep the cake chilled at or below 40°F (4°C). Throw away any slice left out at room temperature longer than two hours.

Pro chef tips

• Room temp ingredients: Make sure butter, cream cheese, and eggs are at room temperature for a smooth, even batter and no lumps in fillings.
• Don’t overmix: Once you add the dry ingredients, mix only until just combined to keep the crumb tender.
• Stabilize the filling: Folding whipped cream into cream cheese gives structure without the heaviness of pure frosting. If you need extra stability for hot climates, fold in 1 tablespoon of dissolved, cooled gelatin.
• Oven accuracy: Use an oven thermometer. If your oven runs hot, your layers will dry out.
• Test for doneness: Use a toothpick and check for a few moist crumbs rather than a bone-dry center.

For bakers working at higher altitudes, make specific adjustments to rise, baking time, and liquids to avoid doming or collapse—this helpful guide offers tested fixes: high-altitude adjustments.

Creative twists

• Lemon-berry: Add 1–2 teaspoons lemon zest to the batter and a tablespoon of lemon juice to the macerated strawberries for extra brightness.
• All-butter version: Replace the oil with butter for a richer cake. Use melted and cooled butter in place of oil.
• Chocolate-swirl: Fold 1/2 cup melted, cooled semi-sweet chocolate into half the batter for a marbled cake that pairs wonderfully with strawberries.
• Dairy-free/Vegan: Use vegan butter, a plant-based heavy cream replacement stabilized with a bit of agar, and a dairy-free cream cheese alternative. Expect textural changes.
• For a richer spin, layer thin slices of pound cake between the layers or brush the cake with a quick strawberry syrup for extra moisture.

Try combining chocolate and strawberries for a different direction — see a great take on that pairing with inspiration here: strawberry chocolate cake.

Helpful answers

How long does it take to make this cake from start to finish?

Active prep and assembly take about 45–60 minutes. Baking and cooling add another 1–1.5 hours, so plan for roughly 2–3 hours total, mostly hands-off while the cake cools.

Can I use frozen strawberries?

Yes. Thaw and drain them well, then gently toss with the preserves. Frozen berries release more juice; you may want to reduce the preserves slightly or drain excess liquid to avoid a soggy cake.

Can I make this cake ahead of time?

You can bake the layers a day ahead and wrap them tightly in plastic wrap. Store the filling and strawberries separately in the fridge. Assemble the day you plan to serve for the best texture. Assembled, the cake is best eaten within 48 hours.

What can I use instead of buttermilk?

Make a quick substitute by adding 1 tablespoon lemon juice or white vinegar to 1 1/4 cups milk and let sit 5–10 minutes. This acidic milk replicates buttermilk’s tenderizing effect in the cake.

Why did my cake sink in the middle?

Overmixing, opening the oven door during baking, or underbaking are common causes. Also check your leavening: old baking powder can lose potency. Use an oven thermometer and test with a toothpick.

If you want any adjustments (smaller pan, cupcakes, or gluten-free version), tell me what you need and I’ll provide a tailored conversion.

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