Strawberry Shortcake Layer Cake: A Summery Vanilla Cake with Fresh Berries & Whipped Cream
This Strawberry Shortcake Layer Cake is a showstopping dessert that transforms classic strawberry shortcake into a stunning layered cake. Featuring tender vanilla cake layers, juicy macerated strawberries, and fluffy stabilized whipped cream, it’s perfect for birthdays, BBQs, or any summer celebration. The balance of sweet berries, delicate cake, and cloud-like cream makes it irresistible—plus, it’s easier to assemble than you’d think!
Prep Time:
30 minutes
Cook Time:
20 minutes
Calories:
~585 per serving (12 servings)
ingredients
Vanilla Cake Layers
2½ cups (300g) all-purpose flour, spooned and leveled
1¾ cups (350g) granulated sugar
3 tsp baking powder
½ tsp salt
½ cup (120ml) vegetable or canola oil
2 large eggs + 2 egg whites, room temperature
2½ tsp pure vanilla extract
½ tsp almond extract (optional, but recommended)
⅔ cup (160g) sour cream, room temperature
¾ cup (180ml) whole milk, room temperature
Strawberry Filling
3 cups (450g) fresh strawberries, sliced or diced (divided)
2 tbsp strawberry jam
Stabilized Whipped Cream Frosting
8 oz (225g) cream cheese, softened
1 cup (120g) powdered sugar
¾ tsp vanilla extract
2¼ cups (540ml) heavy whipping cream, cold
Garnish
Whole strawberries (optional)
Directions
1. Bake the Cake Layers
Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment paper.
Whisk dry ingredients: In a bowl, combine flour, baking powder, and salt. Set aside.
Mix wet ingredients: In a stand mixer, beat sugar, oil, eggs, egg whites, and extracts until smooth. Add sour cream and mix until combined.
Alternate additions: Add half the flour mixture, then milk, then remaining flour, mixing just until combined. Avoid overmixing.
Divide batter evenly among pans. Tap pans on the counter to remove air bubbles.
Bake 18–22 minutes, or until a toothpick comes out clean. Cool completely in pans.
2. Prepare the Strawberries
Toss 2½ cups sliced strawberries with jam. Reserve ½ cup diced berries for topping.
3. Make the Frosting
Beat cream cheese, powdered sugar, and vanilla until smooth.
With the mixer running, slowly pour in cold heavy cream. Whip until stiff peaks form.
4. Assemble the Cake
Layer 1: Place one cake layer on a plate. Top with ⅓ of the frosting and 1¼ cups strawberries.
Layer 2: Repeat with the second cake layer.
Final layer: Add the last cake layer, remaining frosting, and reserved berries. Decorate with whole strawberries if desired.
Frequently Asked Questions
1. Can I use butter instead of oil?
Yes! Substitute melted butter 1:1, but the texture may be slightly denser.
2. How do I store leftovers?
Refrigerate for up to 2 days. The cake is best served fresh.
3. Can I make this ahead?
Bake cake layers 1 day in advance; wrap tightly. Assemble just before serving.
4. Can I use frozen strawberries?
Fresh is best, but thawed frozen berries work in a pinch (drain excess liquid).
5. How do I stabilize whipped cream without cream cheese?
Use mascarpone or gelatin (1 tsp dissolved in water).
Tools You'll Need
Stand mixer or hand mixer
Three 8-inch round cake pans
Parchment paper
Serrated knife (for slicing berries)
Offset spatula (for frosting)
Tips
Room-temperature ingredients ensure even mixing.
Chill the bowl before whipping cream for better volume.
Slice strawberries evenly for uniform layers.
Don’t overmix batter—stop as soon as ingredients are combined.
Allergy Information
Contains: Dairy, eggs, gluten, wheat.
Dairy-free option: Use coconut cream and vegan cream cheese.
Gluten-free: Substitute 1:1 GF flour blend.
Conclusion
This Strawberry Shortcake Layer Cake is a celebration of summer’s finest flavors—bright berries, velvety cream, and tender cake. Whether you’re hosting a party or treating yourself, it’s guaranteed to delight. Don’t forget to snap a photo of your masterpiece and share it with #SummerShortcakeMagic. Happy baking!
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