Name: Strawberry Shortcake Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large Eggs; 1/3 cup Buttermilk; 1/2 teaspoon Vanilla Extract; 1 cup + 2 Tablespoons Flour; 3/4 cup Sugar; 1 teaspoon Baking Powder; 1/2 teaspoon Salt; 1/2 cup Butter (softened); 1 Tablespoon Oil; 3 Tablespoons Vanilla Pudding Mix (Dry); 1 lb. Strawberries (sliced); 3 Tablespoons Sugar; 1 1/2 cups Heavy Cream; 1/3 cup Powdered Sugar

Jump to Recipe·Leave a Review

There’s something undeniably delightful about Strawberry Shortcake Cake that makes it a perennial favorite. This treat brings together the sweetness of strawberries, the fluffiness of cake, and the creamy goodness of whipped topping, creating layers of flavor and texture that tantalize the taste buds. Each bite transports you to a sunny day, where the tartness of fresh strawberries dances with the rich, buttery cake, making every occasion feel special.

Pin this for later!

I still remember the first time I introduced this recipe at a family gathering. The moment I placed it on the table, eyes lit up, and before I knew it, our dessert plates were filled. This isn’t just a dessert; it’s an experience. Perfect for summer picnics, birthdays, or even a quiet evening at home, it perfectly balances ease and elegance. Trust me; making this cake will become a cherished tradition in your household.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Shortcake Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Shortcake Cake

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 45 minutes, perfect for last-minute gatherings.
Irresistible Flavor: The combination of fresh strawberries and creamy whipped topping is pure magic.
Eye-Catching Appeal: Layers of strawberries and cream create a stunning visual centerpiece.
Flexible Serving: Ideal for brunch, dessert, or as a sweet snack any time of day.
Diet-Friendly Options: Swap in gluten-free flour or dairy-free cream for adaptations.

Ingredients You’ll Need

2 large Eggs: Helps bind the cake together and adds richness.
1/3 cup Buttermilk: Provides moisture and a hint of tang, making the cake tender.
1/2 teaspoon Vanilla Extract: Adds a lovely aroma and depth of flavor.
1 cup + 2 Tablespoons Flour: The base of the cake, provides structure. Use all-purpose flour for best results.
3/4 cup Sugar: Sweetens the cake beautifully; feel free to adjust this if you prefer a less sweet cake.
1 teaspoon Baking Powder: Leavens the cake, ensuring it rises perfectly.
1/2 teaspoon Salt: Balances the sweetness, enhancing overall flavor.
1/2 cup Butter (softened): Brings moisture and richness to the cake.
1 Tablespoon Oil: Keeps the cake moist and adds a light texture.
3 Tablespoons Vanilla Pudding Mix (Dry): Contributes to the cake’s moistness and enhances the flavor.
1 lb. Strawberries (sliced): The star ingredient; fresh, juicy strawberries provide natural sweetness.
3 Tablespoons Sugar: A sprinkle on the strawberries enhances their sweetness and draws out their juices.
1 1/2 cups Heavy Cream: Whipped to make a luscious topping.
1/3 cup Powdered Sugar: Sweetens the whipped cream and helps it hold its shape.

How to Make Strawberry Shortcake Cake

Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. This ensures an easy release once the cake is baked.
Mix Dry Ingredients: In a mixing bowl, whisk together 1 cup + 2 tablespoons of flour, 3/4 cup sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt until well combined.
Cream Butter and Sugar: In another bowl, beat 1/2 cup softened butter with the sugar until light and fluffy. This gives the cake a wonderful texture.
Add Eggs and Flavor: Add in the 2 large eggs along with 1/3 cup buttermilk and 1/2 teaspoon vanilla extract. Continue mixing until smooth.
Combine Wet and Dry Ingredients: Gradually blend the dry mixture into the wet ingredients. Stir just until combined; overmixing can make the cake tough.
Incorporate Pudding Mix: Gently fold in 3 tablespoons of vanilla pudding mix, which will keep the cake moist.
Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes. It’s done when the edges are golden and a toothpick inserted comes out clean.
Cool the Cake: Once baked, let the cake stand in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Strawberries: While the cake cools,, combine 1 lb. sliced strawberries with 3 tablespoons of sugar in a bowl. Allow them to sit for about 15-20 minutes to release their juices.
Make Whipped Cream: Whip 1 1/2 cups heavy cream with 1/3 cup powdered sugar until soft peaks form. You want it to be fluffy but still spreadable.
Assemble the Cake: Cut the cooled cake horizontally into two layers. On the first layer, spread a generous amount of whipped cream and layer half of the strawberries. Place the second layer on top, repeating the process with the remaining whipped cream and strawberries.
Serve & Enjoy: Slice the cake and serve immediately. Each slice should showcase beautiful layers of cake, cream, and strawberries.

Storing & Reheating

Store any leftover cake at room temperature for up to 2 hours, after which it’s best to refrigerate it in an airtight container for up to 3 days. If you want to keep it longer, consider freezing the uneaten portions for up to 3 months. To reheat, simply let it sit at room temperature for 15-20 minutes or pop it in a preheated oven at 300°F (150°C) for about 10 minutes. The texture may change slightly but refreshing it with a dollop of whipped cream brings it right back to life.

Chef’s Helpful Tips

Avoid overmixing the batter to keep your cake fluffy and light.
Ensure eggs are at room temperature before mixing; they incorporate better and lend more volume.
If using frozen strawberries, thaw, and drain them well to avoid adding excess moisture.
For a richer flavor, you can use vanilla bean paste instead of extract.
Consider making this cake a day ahead to let the flavors blend even more!

This strawberry shortcake cake offers a delicate balance of flavors and textures, making it an irresistible dessert. But do explore and personalize it! Swap out strawberries for other berries or even add a layer of lemon curd for a citrus twist. However you choose to enjoy it, I can promise you’ll be savoring every bite.

Recipe FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Although fresh strawberries are preferred for their texture and flavor, thawed frozen strawberries work in a pinch. Just be sure to drain them well to avoid extra moisture.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to a measuring cup and filling it with milk until it reaches 1/3 cup. Let it sit for 5-10 minutes before using it.

How do I store leftover cake?

Store your leftover cake in an airtight container at room temperature for the first couple of hours, then refrigerate it for up to 3 days. You can also wrap it tightly in plastic wrap and freeze it for up to 3 months.

Can I make this cake ahead of time?

Yes, this cake can be made ahead! Bake the cake and prepare the strawberries a day in advance, then assemble it just before serving for the freshest taste.

⭐ If you make my Strawberry Shortcake Cake recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇