A Slice of Strawberry Bliss

Who doesn’t swoon at the thought of fluffy cake layered with fresh strawberries and whipped cream? Imagine a warm, sunny day, and you’ve just sunk your fork into a piece of Strawberry Shortcake Cake. Pure bliss, right? This delightful dessert is not just delicious; it’s a show-stopper that brings family and friends together for any occasion. Plus, it’s surprisingly easy to whip up!

Why Make This Recipe

This Strawberry Shortcake Cake is perfect for so many reasons!

Quick and Simple: You can have it ready in no time — no culinary degree needed!
Family-Friendly: Everyone, from kids to picky pals, will devour it. Who can resist strawberries and cream?
Perfect for Any Occasion: Birthdays, BBQs, or just because; this cake fits all occasions.

Let’s face it, you might just find yourself making it every weekend. 😄

Ingredients

You don’t need fancy stuff — just these basics! Here’s what you’ll need:

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 extract
1/4 cup vegetable oil
1/4 cup sour cream
1 cup whole milk or 2%
2 pints fresh ripe strawberries
1 tablespoon Sprouts Organic Balsamic Glaze (optional)
2 tablespoons sugar (for the strawberries)
2 cups heavy whipping cream
3/4 cup powdered sugar (divided)
1 teaspoon vanilla extract
4 ounces cream cheese (regular full fat)
1/4 cup diced strawberries (with glaze from above)

Directions

Ready to make some magic in the kitchen? Here’s how to whip up this cake:

Preheat your oven to 350°F (175°C).
Grease and flour three 8-inch cake pans, lining the bottoms with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer, cream the butter until smooth.
Gradually beat in sugar until light and fluffy.
Add each egg one by one, beating well after each addition.
Mix in vanilla extract and oil until well combined, then stir in sour cream.
Alternately add milk and flour mixture until just combined.
Divide batter into prepared pans and bake for 22-30 minutes.
Allow cakes to cool, then wrap each layer and freeze.
For the strawberries, chop them, drizzle with balsamic glaze, and sprinkle with sugar; toss gently and refrigerate.
Chill mixing bowl and beaters, then whip the cream until soft peaks form, adding powdered sugar and vanilla.
In a cleaned mixer bowl, blend cream cheese and 1/2 cup powdered sugar.
Fold in diced glazed strawberries and whipped cream until combined.
Layer the cake with whipped cream and strawberries, repeating until finished.
Decorate with whole strawberries on top. Serve immediately or refrigerate and enjoy within 1-2 hours.

How to Make Strawberry Shortcake Cake (Overview)

Making this cake is as simple as pie—um, cake! Start by mixing your wet and dry ingredients separately, then combine them and pop them in the oven. Pro tip: While your cakes cool, prepping the strawberries will save you time. Plus, chilling the mixing bowl helps in achieving the perfect whipped cream consistency. Don’t skip any steps—the magic is in the little details!

How to Serve Strawberry Shortcake Cake

Serve this vibrant cake on a beautiful platter, showcasing that luscious red from the strawberries against the white whipped cream. Pair it with a scoop of vanilla ice cream for an extra treat. The aroma of fresh strawberries will dance through your kitchen, inviting everyone in for a slice. Got a special occasion? Add some edible flowers to impress your guests!

How to Store Strawberry Shortcake Cake

This delectable cake stays fresh in the fridge for up to 1-2 days, but good luck keeping it around that long! If you want to save a piece for later, it freezes well for about a month. Just wrap it tightly to avoid freezer burn, and let it thaw in the fridge when you’re ready for another slice of heaven.

Tips to Make Strawberry Shortcake Cake

Room Temperature Ingredients: Make sure everything (eggs, butter, cream cheese) is at room temperature for easy mixing.
No Heavy Whipping Cream?: Use a can of whipped topping as a quick substitute.
Test for Doneness: Insert a toothpick into the center of the cakes; if it comes out clean, they’re ready!
Adjust Sweetness: Not a big sweet tooth? Reduce the sugar in the whipped cream if needed.

Variation

Looking for a twist? Try adding an extra layer of flavor with lemon zest in the whipped cream for a refreshing zing. Or go vegan by swapping eggs with flaxseed meal and using plant-based cream. The options are endless, and so are the delicious outcomes!

FAQs

Can I make this cake ahead of time?
Absolutely! The cake layers can be baked and frozen a day in advance, then assembled with the cream and strawberries when you’re ready to serve.

What can I substitute for cream cheese?
Greek yogurt is a great alternative that keeps the cheesecake-like texture without dairy!

How can I make this cake gluten-free?
Simply substitute the flour with a 1:1 gluten-free flour blend, and you’re all set!

📌 Pin this recipe for your next cozy dinner night!