Strawberry Shortcake Cake Recipe

This Strawberry Shortcake Cake Recipe is a magnificent blend of fluffy vanilla cake and sweet, aromatic macerated strawberries. The result? A dessert that feels like it was made from scratch glossy on the outside, moist in the center, and topped with a buttery Swiss meringue frosting that hints at every strawberry bite you take. For another homemade treat, see The Best Pineapple Pound Cake Recipe.

Preheat your oven to 325°F (160°C). Liberally spray three (8-inch) round cake pans with non-stick baking spray or grease them lightly with butter and flour, or line the bottoms of each pan with parchment paper circles for easy removal.

Add sour cream, milk, vanilla extract, food coloring (if using), and the macerated strawberries with jam into the bowl on low speed. Scrape down sides thoroughly. Beat for 1–2 minutes only until just combined; do not overmix! For another comforting dinner, see Easy Shrimp Scampi Pasta: A 15-Minute Buttery Seafood Dinner.

4. Bake to Perfection

Ingredients for 22 Servings

Pour batter evenly into prepared pans. Place in oven immediately. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out mostly clean with crumbs (don’t be afraid of slight underbaking if you see moisture on the sides).

5. Cool Completely

Add the eggs one at a time, mixing well and scraping down the bowl as needed.

The Vanilla Cake Base

Mix in the flour, baking powder, salt, and baking soda carefully so the batter stays light.

The Creamy Filling

Scrape down the sides and mix just until everything comes together.

Macerated Strawberries

Bake until a toothpick comes out with just a few crumbs, then cool the cakes completely on wire racks.

Swiss Meringue Buttercream

Pop the strawberry mixture into the fridge while the cake layers cool.

1. Prepare Your Baking Pans

Beat until medium to stiff peaks form and the whipped cream holds its shape.

2. Make the Vanilla Cake Batter

Add some of the strawberry juices too.

3. Incorporate Filling Ingredients

Finish the top with more whipped cream, strawberries, and any leftover juices, then chill until ready to serve.

For safe storage and reheating, follow the
USDA leftovers and food-safety guidance.

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The Strawberry Topping & Frosting

Instructions: From Oven to Glossy Finish

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Ingredients

For the Cake

• In your stand mixer bowl, beat on high speed until oil and butter are creamy (about 2 minutes).
• Slowly add sugar while beating; continue on high speed for another 4–5 minutes until very pale yellow and fluffy. Tip: Don’t rush this step!
• Add eggs one at a time, combining well after each addition by scraping down the sides as needed.
• On low speed, slowly add flour in two increments (sifted), baking powder, salt, and baking soda. Mix gently until just combined to avoid overmixing.

For the Strawberries

• 1/2 cup vegetable oil (room temperature)
• 1/2 cup unsalted butter, softened to room temperature
• 1½ cups granulated sugar
• 3 large eggs, at room temperature
• 2¾ cups all-purpose flour (sifted for best results)
• 1½ tsp baking powder
• 1 tsp kosher salt
• ½ tsp baking soda

For the Whipped Cream and Assembly

• 1¼ cup sour cream, at room temperature
• ⅓ cup whole milk
• 1 tbsp vanilla extract (pure)
• Optional: Food coloring to reach a soft pink hue if desired.

Instructions

For the Cake

• 3 cups diced fresh strawberries, pitted and halved
• 2 tbsp strawberry jam (warmed gently)
• 1 tsp granulated sugar for the topping

For the Strawberries

• ¾ cup heavy whipping cream, chilled in an ice bath or freezer
• ½ cup powdered sugar
• 3 tablespoons unsalted butter, softened to room temperature (crucial!)
• 2 teaspoons vanilla extract
• Optional: A pinch of cornstarch if you want the frosting extra stable for non-cold environments.

For the Whipped Cream

• Add heavy whipping cream, powdered sugar and vanilla to your mixer bowl.
• Whip on high speed until medium to stiff peaks have formed.

To Assemble

• Add first cake layer to the center of your serving cake plate. Spread a third of your whipped cream to the layer with an off-set spatula then sprinkle a third of your strawberries on whipped cream.
• Carefully add your next layer of cake. Repeat with another spread of whipped cream and strawberries.
• Add the final layer of cake then finish with whipped cream and add final strawberries or even a few fresh strawberries if you want for garnish. Drizzle on any remaining strawberry juices on top of the cake. Refrigerate the cake until you are ready to serve it up. Best served the day it is assembled.

Video

Notes

Original Recipe Buttercream Frosting Recipe

• ▢8 large egg whites
• ▢2 1/4 cup granulated sugar
• ▢1/4 tsp salt
• ▢3 cup unsalted butter (6 sticks or 1 1/2 lbs)
• ▢1 tbsp vanilla extract
• ▢3 tbsp melted strawberry jam up to 4 tbsp
• ▢Optional: red food coloring

Instructions For the Buttercream

• Put an inch of water in a medium saucepan and bring to a gentle boil. In the bowl of your stand mixer, stir egg whites, sugar and salt until combined.
• Place mixing bowl over saucepan but be careful not to let the water touch the bottom of the mixing bowl.
• Stir with a spatula until the sugar dissolves and reaches a temp of 160 F, about 5 minutes. While you stir, scrap the sides of the bowl to ensure no sugar grains are lurking on the sides.
• Remove mixing bowl from heat and add to stand mixer with whisk attachment. Whisk on medium high speed until stiff peaks form. They will be glossy. This can take up to 10 minutes. The bowl will continue to cool down in the process as well.
• Reduce the speed to low and add 1 to 2 tablespoons of butter at a time making sure to mix in thoroughly after each addition. When butter is incorporated, add vanilla extract, strawberry jam and if desired, food coloring to reach a soft pink color, and beat on low until incorporated then frost or refrigerate until ready to frost.

Storage

Nutrition

Recipe Tips

• Room Temperature Ingredients : Make sure the butter, eggs, sour cream and milk are brought to room temp so the batter is smooth before baking. Leaving the eggs and butter out a few hours before starting is the best move.
• Don’t Overmix: When I add the dry ingredients, I like to sometimes turn off the mixer and stir by hand so I don’t overmix and make the cake too dense.
• Whip Cold!: For the whipped cream, make sure the heavy cream is cold and the bowl is cold so those peaks stick.
• Stabilize: If you plan on having this cake in a non-cold environment, I suggest stabilizing the whipped cream with a little cornstarch so it doesn’t melt down so quickly.
• Cool Completely: Before you assemble, make sure the layers are completely room temp so the cream doesn’t melt off the cake boos.

Recipe Help

Yep for sure boos. You can refrigerate the layers or even freeze them up to 2 months ahead then thaw and assemble.

Not necessarily. The layers don’t bake up perfectly flat but they bake up flat enough since the style of decorating is more rustic. It doesn’t have to be perfect boos.

More Strawberry Recipes

• Strawberry Cupcakes
• Homemade Strawberry Ice Cream
• Individual Strawberry Crumbles
• Strawberry Cornmeal Cake ,
• Strawberry Punch Bowl Cake
• Strawberry Shortcake Trifle