Strawberry Shortcake Cake Recipe with Fresh Whipped Cream

Benefits and Advantages of Strawberry Shortcake Cake

The strawberry shortcake cake recipe is known for its delightful taste and easy preparation, making it accessible for bakers of all experience levels. The recipe uses common, straightforward ingredients and steps, allowing quick assembly without sacrificing flavor or texture. A key highlight is the use of fresh strawberries, which are packed with antioxidants, vitamins, and dietary fiber, offering a healthier dessert option that still feels indulgent.

This cake’s versatility allows adaptation to various dietary preferences such as vegan or gluten-free, without compromising on its soft, moist cake layers or stable whipped cream frosting. The appealing balance between the sweetness of the strawberries and the tender vanilla cake layers makes this dessert a favorite for summer gatherings, BBQs, or birthday celebrations. Its nutritional benefits combined with ease of preparation and flexibility truly make it a crowd-pleaser for any occasion.

Strawberry shortcake cake perfectly blends indulgence with nutritious ingredients, making it a recommended dessert for both casual and special events.

Essential Ingredients for Strawberry Shortcake Cake

For a classic strawberry shortcake cake, the following ingredients are essential. These provide the structure, flavor, and texture that define this dessert. Alternatives are included to tailor the recipe to specific dietary preferences.

Ingredients List

2½ cups all-purpose flour (or 1¼ cups cake flour plus adjustments for a lighter crumb)
3 teaspoons baking powder
½ teaspoon salt
1⅜ cups granulated sugar (approx. 130g if using cake flour)
½ cup vegetable or canola oil (or 4 tablespoons unsalted butter, chilled, plus 2 tablespoons oil)
2 large eggs at room temperature
2 large egg whites at room temperature
2½ teaspoons pure vanilla extract
½ teaspoon almond extract (optional but enhances flavor)
¾ cup sour cream
⅞ cup milk (whole or 2%, room temperature)
3 cups fresh strawberries, sliced or diced (about 2½ cups for filling, ½ cup for topping)
2 tablespoons strawberry jam
Optional whole strawberries for garnish
8 ounces (225g) cream cheese, softened
1 cup powdered sugar
⅞ teaspoon vanilla extract (for frosting)
2¼ cups cold heavy whipping cream (from refrigerator)

Ingredient Roles and Notes

Ingredient	Purpose	Alternatives / Tips
Flour	Provides cake structure and crumb	Use cake flour for softer texture or gluten-free flour for special diets
Baking powder	Leavens and lifts the cake for lightness	Ensure freshness for best rise
Sugar	Adds sweetness and browning	Can substitute with natural sweeteners or reduce amount per taste
Butter / Oil	Adds moisture, tenderness, and richness	Butter for flavor, oil for moist crumb, coconut oil for vegan version
Eggs	Bind ingredients and contribute to texture	Use egg replacers or flax eggs for vegan baking
Dairy (Sour Cream, Milk, Heavy Cream)	Add moisture, fat for tender texture, and richness in frosting	Substitute plant-based creams and milks for dairy-free
Fresh Strawberries and Jam	Provide fresh fruity sweetness and topping flavor	Use in filling and as a decorative garnish for visual appeal
Cream Cheese and Powdered Sugar	Stabilize whipped cream frosting and add cheesecakey richness	Mascarpone can substitute for cream cheese for softer frosting

For further information on Benefits of Strawberries and tips on How to Stabilize Whipped Cream for Frosting, check these helpful resources.

Dietary Substitutions to Customize Your Strawberry Shortcake Cake

Making strawberry shortcake cake fit personal dietary preferences is simple with a few well-chosen substitutions without altering the beloved flavor and texture.

Vegan Modifications

Replace unsalted butter with coconut oil or vegan margarine.
Substitute dairy milk with plant-based milks such as almond, soy, or oat milk.
Use flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or commercial egg replacers to replace eggs.
Swap heavy cream for coconut cream or cashew cream for vegan frosting.

Gluten-Free Options

Use a gluten-free all-purpose flour blend formulated for baking to ensure the cake stays tender and rises properly.

Low-Calorie Adjustments

Replace granulated sugar with natural sweeteners such as stevia or erythritol.
Use low-fat or plant-based milks in place of full-fat dairy.

These substitutions retain the cake’s moist layers and creamy frosting, making the strawberry shortcake cake an inclusive dessert suitable for many diets.

Discover practical baking techniques and variations in my Strawberry Cream Scones recipe for more inspiration using fresh strawberries.

How to Prepare the Perfect strawberry shortcake cake: Step-by-Step Guide

Preheat oven and prep pan: Set your oven to 350°F (175°C). Grease and line three 8-inch cake pans (or two thicker layers if preferred) with parchment paper to avoid sticking.
Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
Mix wet and fat ingredients: Beat granulated sugar with vegetable or canola oil (or butter and oil combination), eggs, and egg whites until smooth. Add extracts (vanilla and optional almond) and sour cream, beating again.
Alternate addition of dry and milk: Add half of the flour mixture and beat just until combined, then slowly add milk and remaining flour mixture, mixing gently to keep batter light.
Divide batter and bake: Evenly pour batter into prepared pans, tap to release air bubbles, and bake 18–22 minutes until a toothpick inserted in center comes out clean. Adjust time if making two thicker layers.
Prepare strawberry filling: Toss 2½ cups sliced strawberries with strawberry jam; set aside to macerate. Dice ½ cup strawberries for topping.
Make stabilized whipped cream frosting: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add cold heavy cream, whipping on medium then high speed until stiff peaks form. Keep chilled for stability.
Assemble the cake: Place one cooled cake layer on serving plate. Spread one-third of frosting over it, add 1¼ cups macerated strawberries evenly. Repeat for other layers.
Finish and decorate: Frost entire cake with remaining frosting. Garnish center with diced or whole strawberries, and optionally the sides with whole berries.
Chill and serve: Refrigerate cake until ready, then bring to cool room temperature before serving to enjoy optimal flavor and texture.

This methodical approach ensures a delicious, visually appealing dessert every time, customizable for dietary preferences like gluten-free or vegan alternatives.

Advanced Tips and Variations

To add complexity and elevate the strawberry shortcake cake, consider these options:

Add almond extract: Alongside vanilla, it provides a subtle nutty undertone enhancing flavor depth.
Toast sliced almonds: Sprinkle on top for a crunchy contrast that complements the soft cake layers.
Macerate strawberries: Soak them in sugar or a splash of liqueur to intensify their sweetness and juiciness.
Healthier flour options: Replace part of the all-purpose flour with ground oats or almond flour for added fiber and texture.
Berry alternatives: Use raspberries or blueberries to give a fresh twist to the classic strawberry version.
Whipping cream preparation: Chill the bowl and beaters for better volume and frosting stability.

These tips allow you to maintain the cake’s essence while offering creative upgrades suited to both novices and seasoned bakers.

How to Store strawberry shortcake cake: Best Practices

Preserving the freshness and flavor of your strawberry shortcake cake is essential. Follow these guidelines for storage:

Use an airtight container: This prevents the cake from drying out and avoids absorption of odors in the refrigerator.
Refrigerate for short-term storage: Keep the cake in the fridge if consuming within 2–3 days to preserve the freshness of strawberries and cream.
Freeze for extended storage: Wrap the cake tightly in plastic wrap and then aluminum foil to protect against freezer burn. Freeze for up to three months.
Thaw and reheat: Thaw in refrigerator overnight. Bring to room temperature for 15–20 minutes before serving. Warm gently using a low oven setting without melting the cream.

Proper storage extends the enjoyment of your luscious cake while maintaining its soft texture and vibrant flavors.

Nutritional Value of strawberry shortcake cake

Nutrient	Amount per Serving
Calories	585
Carbohydrates	60g
Protein	7g
Fat	36g (Saturated Fat: 23g)
Cholesterol	117mg
Sodium	228mg
Potassium	248mg
Fiber	2g
Sugar	37g
Vitamin A	1043 IU
Vitamin C	22mg
Calcium	125mg
Iron	2mg

This cake provides a balanced mix of macronutrients, with fresh strawberries adding fiber, vitamin C, and antioxidants, beneficial for immune support and overall wellness. Moderation is key to enjoy this rich and satisfying dessert as part of a healthy lifestyle.

FAQs: Frequently Asked Questions About strawberry shortcake cake

Can I substitute butter or coconut oil for vegetable oil in strawberry shortcake cake?

Yes, you can replace vegetable oil with an equal amount of melted butter or melted coconut oil in the recipe. Keep in mind that using butter may add a richer flavor and slightly denser texture, while coconut oil can introduce a mild coconut aroma. Both substitutes might alter the cake’s moisture and crumb slightly, but the overall taste remains delicious.

How do I know when my strawberry shortcake cake is fully baked?

Insert a toothpick into the center of the cake to check doneness. If it comes out clean or with just a few dry crumbs, the cake is ready. Start checking around 18-20 minutes, especially if baking in smaller pans, and keep testing every few minutes to avoid overbaking, which can dry out the cake.

What is the best way to store strawberry shortcake cake to keep it fresh?

It’s ideal to store the baked cake layers separately from the whipped cream and strawberries. Wrap the cooled cake tightly in plastic wrap and keep it at room temperature overnight or freeze it for up to three months. Assemble the cake with whipped cream and berries just before serving to prevent sogginess.

Can I use all-purpose flour instead of cake flour in this strawberry shortcake cake?

Yes, all-purpose flour can be used as a substitute, but the cake will be slightly less tender and not as light. To get closer to cake flour’s texture, you can remove 2 tablespoons of flour per cup and replace it with cornstarch before sifting together, which helps achieve a softer crumb.

How should I prepare the strawberries and whipped cream for the cake topping?

Slice fresh strawberries and toss them with a small amount of sugar and optional strawberry jam. Let them sit for 10-15 minutes to release their juices, enhancing flavor and moisture. For whipped cream, use cold heavy cream, sugar, and vanilla extract. Whip until medium peaks form, which hold their shape but slightly droop for a light, fluffy topping.

Strawberry Shortcake Cake Recipe with One Fluffy Layer and Fresh Whipped Cream

Author: Valentina Lewis
Total Time: 1 hour 45 minutes
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

🍓 Delight in a layered cake that captures the essence of summer with fresh strawberries and creamy whipped frosting.
🍰 A perfect choice for gatherings, this cake promises light and fluffy satisfaction with every slice!

Instructions

1. Preheat oven to 350°F (175°C). Whisk together flour, baking powder, and salt.
2. In a large bowl, beat sugar, oil, eggs, egg whites, and extracts until combined. Add sour cream and beat again. Add half the flour mixture and beat just until combined. Slowly add milk and the remaining flour mixture, mixing gently without over-mixing to maintain a light texture.
3. Prepare three 8-inch cake pans by greasing and lining with parchment paper. Divide the batter evenly among pans and tap to remove air bubbles. Bake 18-22 minutes or until a toothpick comes out clean; rotate pans if needed. For two-layer cakes, bake 22-27 minutes and expect thicker layers. Cool completely in pans.
4. Mix 2½ cups sliced strawberries with the strawberry jam to macerate; set aside. Dice about ½ cup strawberries for topping.
5. For the frosting, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add cold heavy cream while whipping on medium speed, then increase to high speed until stiff peaks form. Keep cream chilled throughout to ensure stability.
6. Assemble by placing one cake layer on a serving plate, spreading one-third of the frosting over it, and evenly layering 1¼ cups of the macerated strawberries. Repeat for the second layer (or the middle layer if three). Frost the top and sides with remaining frosting. Decorate the center with diced or whole strawberries and optionally garnish the sides with whole strawberries.
7. Refrigerate the assembled cake until ready to serve. Bring to cool room temperature before serving for optimal flavor and texture.

Notes

🎂 Use three pans for thinner layers that stack easily; two pans give thicker layers needing longer baking.
🥚 Warm eggs in warm water and slightly warm milk for an improved batter texture.
🧁 The cream cheese stabilizes whipped cream, giving a cheesecake-like flavor and preventing the frosting from weeping.

Prep Time: 20 minutes
Chill Time: 1 hour
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 585
Sugar: 37g
Sodium: 228mg
Fat: 36g
Saturated Fat: 23g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 7g
Cholesterol: 117mg

Keywords: Strawberry Shortcake Cake, Fluffy Cake Layer, Whipped Cream Topping, Fresh Strawberries