It’s strawberry season and I have been itching to make all of my favorite strawberry desserts! If you love strawberries and cake as much as I do, then I think you’re going to like this Strawberry Shortcake Cake recipe because it’s summertime dessert goals. Fluffy vanilla cake, juicy strawberries, and fresh cream is love in cake form. What I also think you will enjoy about this recipe is how easy it is and not to mention gorgeous for your dessert table.
I adapted the vanilla cake from Sally’s Baking Addiction because it’s one of my favorite white cake recipes. The crumb is so tender and super flavorful. I added a cup of buttermilk because I really do like my cakes extra fluffy. Also instead of vanilla extract I’m using vanilla bean paste because I want a strong vanilla flavor and the vanilla bean flecks are a beauty in this cake.
Bottom line, this strawberry shortcake cake is just GOOD and everyone will love it. Even those people who don’t like whipped cream have gone back for a second slice.
How to make a Strawberry Shortcake Cake
It’s strawberry season so you should have no problem getting your hands on a some nice juicy strawberries. You will need about 2 dozen. Rinse them off, cut the tops off, and slice them the long way. Take your confectioners sugar and sprinkle it over them and mix it all together so that the strawberries are coated well. Cover the bowl with plastic wrap and place them in the refrigerator until you are ready for them.
Preheat the oven to 350F and grease and flour 2 9-inch pans or 2 10-inch pans. In a medium bowl, combine the cake flour, baking soda, baking powder, and salt in a bowl and it aside for later. Using your mixer, beat the room temperature butter and sugar together for about 2 minutes on high until the butter and sugar are creamed and smooth. It will be thick, smooth, and creamy! Add in the egg whites, sour cream, and vanilla paste and beat until smooth. On low speed, add in the flour mixture and mix just until combined and then pour in the buttermilk and continue to mix until the buttermilk is fully incorporated. Be careful not to over-mix.
Pour the cake batter into the prepared cake pans and bake for 23-24 minutes. Test for doneness by inserting a clean toothpick in the center of the cake. If it comes out clean, then your cake is done. Let the cakes cool completely in the pan before transferring to a cake stand or plate.
To make the whipped cream: mix the cream, confectioners sugar, and vanilla extract in a large bowl or electric mixer fitted with a whisk attachment on high speed for 4-5 minutes. Look for medium peaks. You don’t want stiff peaks because the cream will need to spread on the cake smoothly.
Assemble your cake! Place the first layer on a cake stand and top with the fresh cream (put as much as you like) and then add a double layer of the sliced strawberries. Place the next layer on top of the strawberries, add more cream, and top with the remaining strawberries.
This recipe was updated on June 6th to increase the amount of strawberries and cream*
A Classic strawberry shortcake made into a 2 layer vanilla cake with juicy strawberries and fresh sweet cream
2–3 Dozen fresh strawberries
3 tablespoons confectioners sugar
2 and 1/2 cups cake flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 cup (1 and 1/2 stick) unsalted butter, softened
1 and 3/4 cups granulated sugar
5 large egg whites, room temperature
1/2 cup sour cream, room temperature
1 tablespoon vanilla paste (Yes, tablespoon!)
1 cup buttermilk, room temperature
2 and 1/4 cups heavy cream or heavy whipping cream
1/4 cup confectioners sugar
1 teaspoon vanilla extract
- Rinse the strawberries, cut the tops off, and slice them the long way. Place them in a large bowl and sprinkle the confectioners sugar over them and mix well. Cover the strawberries and place in the refrigerator until you are ready for them.
- Preheat the oven to 350F. Grease and flour 2 9-inch or 10-inch cake pans.
- In a medium bowl, combine the cake flour, baking soda, baking powder, and salt together. Mix and set aside.
- In your mixer with a paddle attachment (or large bowl with a handheld mixer) beat your butter and sugar on high speed until you reach a smooth and creamy consistency. It should look like a thick whipped butter, not falling a part. This should take about 3 minutes and scrape down the bowl as needed.
- Add in the egg whites and beat on high speed until combined then add in the sour cream and vanilla paste. Beat on high until everything is mixed well.
- On low speed, add in the flour mixture and then pour in the buttermilk. Mix just until combined, you don’t want to over mix your cake batter. The batter should be thick but very smooth.
- Pour your batter evenly into your prepared cake pans and bake for 24 minutes. Insert a toothpick to test for doneness; if it comes out clear then it is done.
- Let the cakes cool in the pans on top of a cooling rack before you transfer to a cake stand. The cakes need to be completely cool before assembling.
Making the whipped cream
- Pour the heavy cream or heavy whipping cream, confectioners sugar, and vanilla extract into a mixer fitted with a whisk attachment (or bowl using a handheld mixer with a whisk beater) and beat the cream on high until medium peaks start to form. Do not over beat, you want a smooth yet firm whipped cream. This should take about 5-6 minutes.
Assemble the cake
- Once the cakes are cool, transfer the first cake onto a cake stand and top the first layer with cream and a double layer of strawberries. Place the second layer on top of the strawberries, add more cream, and finish with more strawberries. Enjoy!
Store the cake in the refrigerator for up to 4 days.
Keywords: Strawberry Shortcake Cake, Strawberry shortcake, Summer desserts