Delicious Strawberry Shortcake Cake: Easy 2 Layer Simple Sweets for a Party
There’s something undeniably delightful about a slice of Strawberry Shortcake Cake. This charming dessert combines soft vanilla cake layers with luscious strawberries and whipped cream, making it the perfect treat for any occasion. Whether you’re celebrating a summer gathering, hosting a family brunch, or simply indulging your sweet tooth, this cake is sure to impress. I first stumbled upon this recipe at a friend’s birthday party, and it quickly became a staple in my kitchen. The vibrant colors and refreshing flavors are a showstopper, easily elevating any dessert table.
Why make this recipe
Reasons to try it
What makes Strawberry Shortcake Cake a must-bake? For starters, it’s surprisingly easy and quick to whip up, even for beginner bakers. The sweet and tangy strawberries pair beautifully with the creamy whipped topping, creating a symphony of flavors that everyone adores. Plus, this cake is an absolute hit with kids—it’s both fun to assemble and delicious to eat!
“This Strawberry Shortcake Cake is the highlight of our summer BBQ—everyone raved about it! The freshness of strawberries is just perfect.”
You’ll find this recipe is flexible enough for any occasion, whether it’s a leisurely afternoon picnic or a festive birthday celebration. Its festive looks and flavors are bound to leave a lasting impression!
How to make Strawberry Shortcake Cake
Step-by-step overview
Ready to create this stunning cake? Here’s what you can expect from the process: You’ll start by baking the vanilla cake layers that form the foundation of this dessert. After cooling, they will be layered with sweetened strawberries and a fluffy cream cheese whipped topping. Assembling the cake is where the magic happens, right before your eyes!
Ingredients
What you’ll need
Before diving into the baking, gather these essential ingredients:
- 2 1/2 cups all-purpose flour (324 grams)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter (room temperature – 169 grams)
- 1/4 cup vegetable oil (60 ml)
- 1 1/2 cups granulated sugar (300 grams)
- 4 large eggs (room temperature)
- 1 tbsp pure vanilla extract
- 1 1/4 cups buttermilk (300 ml)
- 3 cups sliced strawberries (about 450 grams)
- 2 tbsp strawberry preserves or strawberry jam
- 3/4 cup cream cheese (room temperature – 170 grams)
- 2/3 cup powdered sugar (82 grams, divided)
- 1 1/2 cups heavy whipping cream (360 ml)
- 2 tsp vanilla extract
Feel free to substitute the buttermilk with milk plus a splash of vinegar if you’re in a pinch, and make sure your butter and cream cheese are at room temperature for the best mixing results.
Directions
Step-by-step instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugars: In a large bowl, beat the unsalted butter, vegetable oil, and granulated sugar together until light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract until fully incorporated.
- Alternate Dry Ingredients and Buttermilk: Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
- Bake the Layers: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Strawberries: While the cake cools, toss the sliced strawberries with strawberry preserves or jam and let them sit to macerate.
- Make the Cream Cheese Whipped Topping: In a bowl, beat the room-temperature cream cheese and powdered sugar until smooth. In another bowl, whip the heavy cream and vanilla extract to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
- Assemble the Cake: Place one cake layer on a serving plate. Spread half of the whipped topping over it, followed by half of the macerated strawberries. Place the second cake layer on top and repeat with the remaining whipped topping and strawberries.
How to serve Strawberry Shortcake Cake
Best ways to enjoy it
When it’s time to enjoy your Strawberry Shortcake Cake, consider serving it with a light drizzle of raspberry sauce or a sprinkle of crushed graham crackers for added texture. Pair it with a scoop of vanilla ice cream or serve it alongside a refreshing lemonade for a delightful summer treat!
How to store
Storage and reheating tips
Storing your Strawberry Shortcake Cake properly ensures every slice remains delicious. If you have any leftovers, cover the cake tightly with plastic wrap or aluminum foil and refrigerate. Ideally, consume it within 3 days for the best texture and flavor. You can even freeze the individual cake layers wrapped tightly to enjoy later; just be sure to thaw them in the fridge before assembling.
Tips to make
Helpful cooking tips
To get the best texture for your cake layers, make sure not to over-mix the batter once you add the flour. Also, letting your ingredients come to room temperature, especially the butter and eggs, is crucial for a smooth mixture. For a lighter whipped cream, ensure your bowl and beaters are very cold before whipping.
Variations
Creative twists
Feel like experimenting? Try substituting the strawberries with other seasonal fruits like peaches or raspberries for a fun twist. If you’re aiming for a chocolatey delight, consider adding cocoa powder to the batter or drizzling chocolate ganache over your finished cake.
Common questions
Your questions answered
- Can I make this cake gluten-free? Yes! You can use a gluten-free all-purpose flour blend as a substitute for the regular flour without compromising taste or texture.
- What can I use instead of buttermilk? If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice to simulate its acidity and thickness.
- How do I ensure my strawberries don’t make the cake soggy? Allow the macerated strawberries to drain a bit before layering them on the cake, or simply serve them alongside each slice for a fresher approach.
- Can I make this cake ahead of time? Absolutely! You can bake the cake layers a day ahead and refrigerate them, then assemble on the day of serving.
- How long does this cake last? It’s best consumed within 3 days, but leftovers can be refrigerated for up to a week.
- Can I use frozen strawberries? Yes, but for best results, thaw and drain them to minimize excess moisture before using.
- How do I whip heavy cream to stiff peaks? Make sure your cream is cold and beat it on high until you see it hold its shape but be careful not to over-whip.
- Is there a vegan version of this recipe? You can replace eggs with flax eggs, use plant-based cream cheese, and swap butter for vegan butter to create a vegan Strawberry Shortcake Cake.
Strawberry Shortcake Cake
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 0.25 tsp salt
- 0.75 cup unsalted butter (room temperature)
- 0.25 cup vegetable oil
- 1.5 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tbsp pure vanilla extract
- 1.25 cups buttermilk Alternatively, use milk plus a splash of vinegar.
Topping Ingredients
- 3 cups sliced strawberries About 450 grams.
- 2 tbsp strawberry preserves or strawberry jam
- 0.75 cup cream cheese (room temperature)
- 0.67 cup powdered sugar 82 grams, divided.
- 1.5 cups heavy whipping cream 360 ml.
- 2 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the unsalted butter, vegetable oil, and granulated sugar until light and fluffy.
- Mix in the eggs one at a time, followed by the vanilla extract until fully incorporated.
- Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
Baking
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Preparation of Topping
- While the cake cools, toss the sliced strawberries with strawberry preserves or jam and let them sit to macerate.
- In a bowl, beat the room-temperature cream cheese and powdered sugar until smooth.
- In another bowl, whip the heavy cream and vanilla extract to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
Assembly
- Place one cake layer on a serving plate. Spread half of the whipped topping over it, followed by half of the macerated strawberries.
- Place the second cake layer on top and repeat with the remaining whipped topping and strawberries.
