Strawberry Shortcake Cake Recipe
Introduction
This Strawberry Shortcake Cake is a delightful twist on a classic dessert, combining moist layers of vanilla cake with sweet, syrupy strawberries and creamy frosting. Perfect for spring and summer gatherings, it’s a crowd-pleaser that’s both elegant and easy to make at home.
Ingredients
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 Tbsp vanilla extract
- 1/4 cup vegetable or canola oil
- 1/4 cup full-fat sour cream
- 1 cup whole milk
- 2 pints fresh strawberries, diced
- 2 Tbsp sugar
- 1 Tbsp balsamic glaze
- 4 oz cream cheese, softened
- 3/4 cup powdered sugar
- 2 cups heavy whipping cream, cold
- 1 tsp vanilla extract (for frosting)
Instructions
- Step 1: Preheat your oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 2: In a large bowl, cream the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then add vanilla extract, oil, and sour cream, mixing until combined.
- Step 3: Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Step 4: Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely in the pans, then remove.
- Step 5: In a bowl, toss the diced strawberries with sugar and balsamic glaze. Refrigerate for at least 30 minutes until the strawberries release a syrupy juice.
- Step 6: Beat the softened cream cheese with 1/2 cup powdered sugar until smooth and creamy. In a separate chilled bowl, whip the heavy cream with the remaining 1/4 cup powdered sugar and vanilla extract until stiff peaks form.
- Step 7: Gently fold the whipped cream into the cream cheese mixture to create a light frosting.
- Step 8: Place one cake layer on your serving stand. Spread a layer of frosting over the top, then spoon one-third of the strawberries and their juice over the frosting.
- Step 9: Repeat with the second cake layer, frosting, and strawberries. Add the final cake layer and frost the top and sides as desired.
- Step 10: Spoon the remaining strawberries on top of the cake. Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and frosting to set.
Tips & Variations
- For extra flavor, use macerated strawberries with a splash of lemon juice instead of balsamic glaze.
- Make sure your heavy cream is very cold to whip it easily into stiff peaks.
- Substitute sour cream with Greek yogurt for a slight tang and lighter texture.
- If you prefer, add a splash of strawberry liqueur to the strawberry mixture for an adult twist.
Storage
Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the freshness of the strawberries and cream cheese frosting. Before serving, let it sit at room temperature for about 20 minutes to soften the frosting slightly. This cake is best enjoyed fresh and may not freeze well due to the creamy frosting and fresh fruit.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and wrap them tightly. Prepare the strawberry topping and frosting the day you assemble the cake for the freshest flavor.
What can I substitute for balsamic glaze?
If you don’t have balsamic glaze, you can use a small amount of lemon juice or skip it altogether. The glaze adds a subtle sweetness and depth, but the cake will still be delicious without it.
PrintStrawberry Shortcake Cake Recipe
This Strawberry Shortcake Cake is a delightful and moist layered cake featuring tender cake rounds filled and topped with a luscious cream cheese and whipped cream frosting, paired with fresh strawberries macerated in sugar and balsamic glaze. Perfect for spring and summer celebrations, it balances fluffy cake texture with sweet, tangy strawberry syrup and a creamy, rich frosting.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour 45 minutes (including chilling and strawberry maceration)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 Tbsp vanilla extract
- 1/4 cup vegetable or canola oil
- 1/4 cup full-fat sour cream
- 1 cup whole milk
Strawberry Filling
- 2 pints fresh strawberries, diced
- 2 Tbsp sugar
- 1 Tbsp balsamic glaze
Frosting
- 4 oz cream cheese, softened
- 3/4 cup powdered sugar
- 2 cups heavy whipping cream, cold
- 1 tsp vanilla extract
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt, ensuring they are evenly blended.
- Cream Butter and Sugar: In a large mixing bowl, cream the room-temperature unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture becomes light and fluffy, about 3-5 minutes. This step adds air for a tender crumb.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, beating well after each addition to maintain a smooth batter. Then mix in the vanilla extract, vegetable or canola oil, and sour cream for richness and moisture.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the whole milk to the batter, starting and ending with the dry ingredients. Mix gently after each addition just until combined to avoid overmixing and toughness.
- Bake the Cake Layers: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the pans from the oven and allow the cakes to cool completely in the pans before removing.
- Prepare the Strawberry Filling: While cakes cool, toss the diced strawberries with sugar and balsamic glaze in a bowl. Refrigerate for at least 30 minutes until the strawberries release their juices and become syrupy, enhancing their flavor.
- Make the Frosting: Beat the softened cream cheese with 1/2 cup of powdered sugar until smooth and creamy. In a separate cold bowl, whip the heavy cream with the remaining powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy frosting.
- Assemble the Cake: Place one cooled cake layer on a cake stand or serving plate. Spread a generous layer of the cream cheese and whipped cream frosting over the top, then spoon one-third of the macerated strawberries and their syrup over the frosting. Repeat this layering with the second cake layer.
- Finish Assembling: Top with the third cake layer. Frost the top and sides of the entire cake with the remaining frosting as desired, creating a smooth finish. Finally, spoon the remaining strawberries and syrup artistically over the top for garnish.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set properly.
Notes
- Be sure not to overmix the batter to keep the cake light and tender.
- Using fresh, ripe strawberries will enhance the flavor of the filling.
- The balsamic glaze adds a subtle tangy depth but can be omitted if unavailable.
- Chilling the cake before slicing helps maintain clean slices and makes it easier to serve.
- This cake is best eaten within 2 days when stored in the refrigerator.
Keywords: Strawberry Shortcake Cake, layered cake, strawberry dessert, cream cheese frosting, summer cake, fresh strawberries
