Strawberry Shortcake Cake

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This Strawberry Shortcake Cake is a tasty twist on the classic dessert. It features layers of fluffy vanilla cake, light whipped cream, and fresh strawberry slices. Easy to make, it’s a delightful treat that looks as good as it tastes.

Perfect Anytime Cake

Strawberry Shortcake Cake is ideal for spring and summer but delicious year-round if you can find fresh strawberries.

Tips for Success

  • Mixing: Don’t overmix once you add the flour to the cake batter.
  • Scrape the Bowl: Scrape the sides of the bowl while mixing to ensure everything is well combined.
  • Weigh Ingredients: For the best results, use a kitchen scale for accuracy.
  • Whip Cream Last: Prepare the whipped cream just before assembling the cake to keep it from deflating.
  • Transporting: If taking the cake somewhere, wrap it in acetate to keep the layers stable.

Strawberry Shortcake Cake

Prep Time 1 hour
Cook Time 35 minutes
Course Dessert
Servings 12


Vanilla Cake:

  • 2 1/2 cups allpurpose flour about 11.4 oz
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon 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 tablespoon pure vanilla extract
  • 1 1/4 cups buttermilk


  • 3 cups sliced strawberries about 16 oz
  • 2 tablespoons strawberry preserves or jam

Whipped Cream:

  • 3/4 cup cream cheese room temperature
  • 2/3 cup powdered sugar divided
  • 1 1/2 cups heavy whipping cream
  • 2 teaspoons vanilla extract


Vanilla Cake

  • Preheat & Prep: Preheat the oven to 350°F. Grease and line three 8inch cake pans with parchment paper.
  • Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Beat Wet Ingredients: In a large bowl or stand mixer, beat butter, oil, and sugar for about 2 minutes until light and fluffy. Use a paddle attachment for a stand mixer or a hand mixer.
  • Add Eggs: Add eggs one at a time, beating well after each addition. Scrape the bowl as needed.
  • Add Vanilla: Mix in the vanilla extract.
  • Combine: Add a third of the buttermilk, mix on low. Add a third of the dry ingredients, mix on low. Repeat until all the buttermilk and dry ingredients are combined, finishing with the dry ingredients. Be careful not to overmix.
  • Divide & Bake: Pour the batter into the prepared pans and bake for about 30 minutes until a toothpick comes out clean.
  • Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a rack to cool completely. If not using the same day, wrap in plastic and refrigerate or freeze.


  • Prep Strawberries: Slice strawberries about 1/8 inch thick. Mix with strawberry preserves in a bowl. If the jam is too thick, thin it with a few drops of water. Set aside.

Whipped Cream

  • Whip Cream Cheese: Beat the cream cheese with half the powdered sugar using an electric mixer for 1 minute. Add vanilla and mix for another 30 seconds.
  • Whip Heavy Cream: In another bowl, whip heavy cream with the remaining powdered sugar on mediumhigh speed for 34 minutes until stiff peaks form.
  • Combine: Fold a third of the whipped cream into the cream cheese mixture. Add another third and fold gently. Add the last third and fold until smooth. Be careful not to deflate the mixture.

Assemble the Cake

  • Layer Cake: Place one cake layer on a plate. If domed, level with a knife. Spread or pipe whipped cream on top. Arrange a layer of strawberries on top, avoiding excess liquid from the preserves.
  • Repeat Layers: Add another cake layer and repeat the process. Finish with the last cake layer.
  • Top with Cream: Spread or pipe more whipped cream on top and decorate with fresh strawberries.



  • Fridge: Store in the fridge for up to 2 days. Keep leftovers in an airtight container.


  • Buttermilk Substitute: Mix a teaspoon of vinegar with regular milk and let sit for 2 minutes.
  • Whipped Cream Stabilizer: For stabilized whipped cream without cream cheese, dissolve 1 tablespoon of unflavored gelatin in 3 tablespoons of water, microwave in 10second intervals until melted, cool slightly, and add while whipping the cream.
  • Transporting: Wrap the cake in acetate to keep slices from sliding during transport.

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