While traditional strawberry shortcake is made with biscuits, this incredible layer cake version has become my absolute favorite way to celebrate the season. I’ll never forget the first time I served this at a family gathering; the oohs and aahs as I cut into the layers of tender vanilla cake, fluffy cream cheese frosting, and juicy strawberries were pure magic. It takes all the beloved flavors of the classic dessert and elevates them into a true showstopper.
You are going to fall in love with this recipe because it delivers the perfect balance of flavors and textures. The cake itself is incredibly moist and tender, thanks to the combination of oil, sour cream, and milk. The frosting is light, airy, and just stable enough from the cream cheese to hold up the layers without being heavy. It’s a truly stunning dessert that’s perfect for birthdays, holidays, or any time you want to make a special occasion feel even more memorable.
The Ingredients for Your Showstopping Cake
Cake:
- 2½ cups all purpose flour, spooned and leveled
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract, optional, but highly recommended
- ⅔ cup sour cream
- ¾ cup milk, preferably whole or 2%, room temperature
Filling:
- 3 cups sliced or diced fresh strawberries, divided
- 2 tablespoons strawberry jam
- additional whole strawberries, for garnish, optional
Frosting:
- 8 ounces cream cheese, softened to cool room temp
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2¼ cups heavy whipping cream, really cold, straight from the fridge
Assembling Your Strawberry Shortcake Layer Cake
Step 1: Bake the Vanilla Cakes
First, preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the sugar, oil, eggs, egg whites, vanilla, and almond extract until combined. Mix in the sour cream. Then, alternate adding the flour mixture and the milk, beginning and ending with the flour, mixing until just combined. Divide the batter evenly between the pans and bake for 18-22 minutes. Let them cool completely.
Step 2: Prepare the Strawberry Filling
While the cakes are cooling, prepare your simple strawberry filling. In a small bowl, gently toss the sliced or diced strawberries with the strawberry jam. This little bit of jam adds an extra layer of strawberry flavor and a beautiful glossiness to the fresh berries.
Step 3: Whip Up the Cream Cheese Frosting
In a large, chilled mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. With the mixer on low, slowly pour in the cold heavy whipping cream. Once it’s incorporated, increase the speed to high and whip until the frosting is thick and holds stiff peaks. Be careful not to over-whip.
Step 4: Assemble Your Masterpiece
Place one layer of cooled cake on your serving platter. Top it with about one-third of the frosting, spreading it evenly. Arrange half of the strawberry filling over the frosting. Place the second cake layer on top and repeat with another third of the frosting and the remaining strawberry filling. Finally, place the last cake layer on top and cover the top and sides of the cake with the remaining frosting. Garnish with additional strawberries if desired.
My Best Tips for This Strawberry Shortcake Cake
My Secret to the Perfect Frosting
The key to a light yet stable whipped cream frosting is the temperature of your ingredients. Your cream cheese should be softened but still cool to the touch, and your heavy cream must be very cold, straight from the refrigerator. I even like to chill my mixing bowl and whisk attachment for about 15 minutes in the freezer before I start. This ensures the cream whips up to its maximum volume and holds its shape beautifully.
Don’t Skip the Almond Extract
While it’s listed as optional, I consider the almond extract a “secret weapon” in the cake batter. It doesn’t make the cake taste overtly of almonds; instead, it adds a subtle, almost floral note that enhances the flavor of the vanilla and beautifully complements the fresh strawberries. It’s a small touch that makes the cake taste professionally made.
The Room Temperature Rule
For the cake batter, using room temperature ingredients (eggs, sour cream, and milk) is crucial. Room temperature ingredients emulsify more easily into the batter, creating a smoother, more uniform texture. This results in a lighter, fluffier cake with a more tender crumb.
Delicious Variations to Try
This Strawberry Shortcake cake is a wonderful template for other fruit-filled creations. In the summer, you could easily substitute the strawberries with a mix of fresh berries like blueberries, raspberries, and blackberries. For a more tropical twist, try using fresh mangoes and a little passionfruit puree in the filling. You can also add a tablespoon of lemon zest to the cake batter for a bright, citrusy note that pairs wonderfully with any fruit.
FAQs
Can I make this cake ahead of time?
You can bake the cake layers a day in advance. Once they are completely cool, wrap them tightly in plastic wrap and store them at room temperature. The frosting can also be made a few hours ahead and kept in the refrigerator. However, for the best results, I recommend assembling the cake on the day you plan to serve it, as the fresh strawberries will release juices over time.
Why do I need to use sour cream in the cake?
The sour cream is a key ingredient for creating an incredibly moist and tender cake. The acid in the sour cream helps to tenderize the gluten in the flour, while its high-fat content adds richness and moisture that you just can’t get from milk alone.
Can I use a different size pan?
Yes, you can adapt this recipe for two 9-inch cake pans instead of three 8-inch pans. The baking time will be longer, likely around 30-35 minutes. Just be sure to check for doneness with a toothpick. You can also bake the batter in a 9×13-inch pan for a single-layer sheet cake.
Print
Strawberry Shortcake Layer Cake
- Total Time: 90
- Yield: 12 servings 1x
Description
This showstopping Strawberry Shortcake Layer Cake elevates the classic dessert into a stunning centerpiece. It features layers of incredibly moist and tender vanilla cake, a light and fluffy cream cheese whipped frosting, and a filling of juicy, fresh strawberries. It’s the perfect balance of flavors and textures, ideal for birthdays, holidays, or any special occasion.
Ingredients
Cake:
2½ cups all purpose flour, spooned and leveled
3 teaspoons baking powder
½ teaspoon salt
1¾ cups granulated sugar
½ cup vegetable or canola oil
2 large eggs, room temperature
2 large egg whites, room temperature
2½ teaspoons pure vanilla extract
½ teaspoon almond extract, optional
⅔ cup sour cream
¾ cup milk, room temperature
Filling:
3 cups sliced or diced fresh strawberries, divided
2 tablespoons strawberry jam
additional whole strawberries, for garnish, optional
Frosting:
8 ounces cream cheese, softened to cool room temp
1 cup powdered sugar
¾ teaspoon vanilla extract
2¼ cups heavy whipping cream, cold
Instructions
Bake the Vanilla Cakes:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans. Whisk together the flour, baking powder, and salt. In a separate large bowl, beat the sugar, oil, eggs, egg whites, and extracts. Mix in the sour cream. Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Divide the batter between the pans and bake for 18-22 minutes. Let cool completely.
Prepare the Strawberry Filling:
In a small bowl, gently toss the sliced strawberries with the strawberry jam.
Whip Up the Cream Cheese Frosting:
In a large, chilled mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. On low speed, slowly pour in the cold heavy cream. Increase speed to high and whip until the frosting is thick and holds stiff peaks.
Assemble Your Masterpiece:
Place one cake layer on a platter. Top with one-third of the frosting and half of the strawberry filling. Place the second cake layer on top and repeat with another third of the frosting and the remaining filling. Top with the final cake layer and frost the top and sides with the remaining frosting. Garnish as desired.
Notes
Make-Ahead Tips:
The cake layers can be baked a day in advance and stored, tightly wrapped, at room temperature. For the best result and to prevent the fresh strawberries from making the cake soggy, it’s best to assemble the cake on the day you plan to serve it.
Perfect Frosting Technique:
For a light yet stable frosting, ensure your heavy cream is very cold and your cream cheese is softened but still cool. Chilling your mixing bowl and whisk for 15 minutes in the freezer before starting will help the cream whip to its maximum volume.
Berry Variations:
Feel free to substitute the strawberries with a mix of fresh seasonal berries like blueberries, raspberries, and blackberries for a different twist on this classic cake.
- Prep Time: 30
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: strawberry shortcake cake, layer cake recipe, vanilla cake, cream cheese frosting, fresh strawberry dessert, celebration cake
