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Strawberry Shortcake Cake Recipe

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4.2 from 5 reviews

This classic Strawberry Shortcake Cake features layers of moist vanilla cake filled with luscious whipped cream mixed with fresh glazed strawberries. The combination of tender cake, sweet berries with a hint of balsamic glaze, and fluffy cream cheese whipped cream creates a refreshing and elegant dessert perfect for spring and summer gatherings.

  • Total Time: 1 hour 30 minutes
  • Yield: 16 servings

Ingredients

Cake:

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter (at room temperature)
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla bean paste
  • 1/4 cup oil (vegetable, canola or light olive oil)
  • 1/4 cup sour cream (regular, full fat)
  • 1 cup whole milk (or 2%, no lower fat)

Strawberries:

  • 2 pints fresh (ripe) strawberries
  • 1 tablespoon Sprouts Organic Balsamic Glaze (optional)
  • 2 tablespoons sugar

Whipped Cream and Cream Cheese Filling:

  • 2 cups heavy whipping cream
  • 3/4 cup powdered sugar (divided: 1/4 cup + 1/2 cup)
  • 1 teaspoon vanilla bean paste
  • 4 ounces cream cheese (regular, full fat)
  • 1/4 cup diced strawberries with glaze (from above)

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F. Lightly grease three 8-inch cake pans, dust with flour, and line the bottoms with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In the bowl of an electric mixer, beat the butter until smooth. Gradually add sugar while mixing and beat until the mixture is light and fluffy, ensuring good incorporation of air.
  4. Add eggs: Add eggs one at a time, beating each for 10-20 seconds to incorporate air and create a light batter.
  5. Add vanilla and oil: Mix in vanilla bean paste and oil until evenly combined.
  6. Add sour cream: Blend in the sour cream for added moisture and tenderness.
  7. Combine wet and dry ingredients: Reduce mixer speed to low, then alternate adding half the milk and half the flour mixture, repeating once more. Mix just until combined, then scrape bowl sides and stir a couple of times by hand to ensure full incorporation.
  8. Bake the cake layers: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 22-30 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs but no wet batter, and the cakes have a slight dome.
  9. Cool and freeze: Let cakes cool in pans for 5-10 minutes, then remove onto wire racks with parchment on bottoms. Once mostly cooled, wrap tightly with plastic wrap and freeze to maintain moisture and ease handling for assembly.
  10. Prepare strawberries: Dice strawberries and place them in a large bowl. Reserve a few whole berries for garnish. Drizzle with balsamic glaze if using, sprinkle sugar over them, and gently stir to coat. Refrigerate covered until assembly.
  11. Chill mixing tools: Place mixing bowl and beaters in the freezer for at least 5 minutes before making whipped cream.
  12. Make whipped cream: Pour heavy cream into chilled bowl and beat until it begins to thicken. Add 1/4 cup powdered sugar and vanilla bean paste while mixing. Beat until light, fluffy, and soft peaks form.
  13. Prepare cream cheese mixture: Transfer whipped cream to a separate bowl and refrigerate. In the same bowl (cleaned but unwashed), beat cream cheese until smooth. Add 1/2 cup powdered sugar and mix until combined.
  14. Incorporate strawberries and whipped cream: Fold 1/4 cup of the glazed diced strawberries into the cream cheese mixture. Then add about 3/4 cup whipped cream and blend gently to lighten the mixture. Finally, fold in the remaining whipped cream until combined. Avoid overmixing to keep a fluffy texture.
  15. Assemble the cake: Remove cake layers from freezer, unwrap, and peel off parchment paper. Place one layer on a serving plate and spread about one-third of the whipped cream mixture evenly on top. Add about one-third of the glazed strawberries on the cream. Repeat layering twice more with remaining cake, cream, and strawberries.
  16. Garnish and serve: Decorate the top of the cake with reserved whole strawberries if desired. Serve immediately for best freshness, or refrigerate and consume within 1-2 hours after assembly.

Notes

  • Using full-fat dairy ingredients ensures the best flavor and texture in the cake and whipped cream.
  • Freezing the cake layers before assembly helps them maintain moisture and makes handling easier when layering and frosting.
  • Balsamic glaze adds a subtle tangy sweetness to the strawberries but can be omitted if unavailable.
  • Be careful not to overmix the cream cheese and whipped cream mixture to preserve fluffiness.
  • This cake is best enjoyed fresh and should ideally be served within a couple of hours after assembly to prevent the cake from becoming soggy.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/strawberry-shortcake-cake-recipe/