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–+ servings
A sliced open strawberry shortcake cake on a white plate
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4.56 from 56 votes

Strawberry Shortcake Cake Recipe

This Strawberry Shortcake Cake fills fluffy and moist vanilla cake with sweet, aromatic macerated strawberries and berry hinted Swiss meringue buttercream.
Prep Time1 hour
Cook Time35 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American, south, Southern
Servings: 22 servings
Calories: 384kcal
Author: Jocelyn Delk Adams

Ingredients

For the Cake

  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 2 3/4 cup all purpose flour sifted
  • 1 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 1/4 cup sour cream room temperature
  • 1/3 cup whole milk
  • 1 tbsp vanilla extract

For the Strawberries

  • 3 cups diced fresh strawberries
  • 2 tbsp strawberry jam warmed
  • 1 tsp granulated sugar

For the Whipped Cream and Assembly

  • 3 cups heavy whipping cream cold
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Whole strawberries for garnish

Instructions

For the Cake

  • Start by preheating your oven to 325°F then liberally spray 3 (8-inch) round cake pans with non-stick baking spray or grease with butter and flour. You can also line with round parchment paper circles.
  • In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
  • Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then baking powder, salt and baking soda. Be careful not to over beat once you add your dry ingredients.
  • Lastly, mix in sour cream, milk, and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
  • Evenly pour cake batter into prepared baking pans and place in oven to bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out mostly clean with a few crumbs but don't over bake!)! I personally start checking the cakes around 16 minutes just to be sure since everyone's oven is different.
  • Remove cakes from oven and rest in pans for 10-15 minutes. Invert cakes from pans onto cooling racks until cooled.

For the Strawberries

  • While cake layers cool, stir strawberries together with warmed jam and sugar and pop in the fridge.

For the Whipped Cream

  • Add heavy whipping cream, powdered sugar and vanilla to your mixer bowl.
  • Whip on high speed until medium to stiff peaks have formed.

To Assemble

  • Add first cake layer to the center of your serving cake plate. Spread a third of your whipped cream to the layer with an off-set spatula then sprinkle a third of your strawberries on whipped cream.
  • Carefully add your next layer of cake. Repeat with another spread of whipped cream and strawberries.
  • Add the final layer of cake then finish with whipped cream and add final strawberries or even a few fresh strawberries if you want for garnish. Drizzle on any remaining strawberry juices on top of the cake. Refrigerate the cake until you are ready to serve it up. Best served the day it is assembled.

Notes

 

Original Recipe Buttercream Frosting Recipe

  • ▢8 large egg whites
  • ▢2 1/4 cup granulated sugar
  • ▢1/4 tsp salt
  • ▢3 cup unsalted butter (6 sticks or 1 1/2 lbs)
  • ▢1 tbsp vanilla extract
  • ▢3 tbsp melted strawberry jam up to 4 tbsp
  • ▢Optional: red food coloring

Instructions For the Buttercream

  • Put an inch of water in a medium saucepan and bring to a gentle boil. In the bowl of your stand mixer, stir egg whites, sugar and salt until combined.
  • Place mixing bowl over saucepan but be careful not to let the water touch the bottom of the mixing bowl.
  • Stir with a spatula until the sugar dissolves and reaches a temp of 160 F, about 5 minutes. While you stir, scrap the sides of the bowl to ensure no sugar grains are lurking on the sides.
  • Remove mixing bowl from heat and add to stand mixer with whisk attachment. Whisk on medium high speed until stiff peaks form. They will be glossy. This can take up to 10 minutes. The bowl will continue to cool down in the process as well.
  • Reduce the speed to low and add 1 to 2 tablespoons of butter at a time making sure to mix in thoroughly after each addition. When butter is incorporated, add vanilla extract, strawberry jam and if desired, food coloring to reach a soft pink color, and beat on low until incorporated then frost or refrigerate until ready to frost.
 
Because this cake has berries, it can spoil quickly.  It should be stored in the refrigerator and after 1-2 days, freeze the remaining slices and bring to room temperature when you want to enjoy.

Storage

If you’ve made it this far, you’ve put a lot of work in and I’m sure y’all are not looking to waste that. A frosted cake will last 3-4 days at room temperature. Just be sure either use a cake cover or an overturned bowl to protect the cake.
If you prefer refrigeration or freezing, tightly wrap the cake in plastic wrap and aluminum foil. In the fridge, the cake will last 3-4 days. In the freezer, 3 months.

Nutrition

Calories: 384kcal | Carbohydrates: 39g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 184mg | Potassium: 112mg | Fiber: 1g | Sugar: 25g | Vitamin A: 728IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 1mg