Strawberry Shortcake Recipes You’ll Make All Summer Long
This Strawberry Shortcake Cake captures the essence of summer in every bite—soft vanilla cake, whipped cream frosting, and juicy fresh strawberries layered to perfection.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- ½ tsp almond extract optional
- 1 cup sour cream
- ½ cup whole milk
- 1 lb fresh strawberries sliced
- ½ cup strawberry jam
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups heavy whipping cream cold
Instructions
- 1. Preheat oven to 350°F. Line three 8-inch round cake pans with parchment and grease the sides.
- 2. Whisk flour, baking powder, and salt in a medium bowl.
- 3. In a large bowl, beat sugar, oil, eggs, vanilla, and almond extract until combined.
- 4. Mix in sour cream until smooth. Alternate adding flour mixture and milk, mixing until just combined.
- 5. Divide batter evenly into pans. Tap pans on counter to release air bubbles.
- 6. Bake 22–25 minutes or until a toothpick comes out clean. Cool completely.
- 7. Prepare frosting: beat cream cheese, powdered sugar, and vanilla. Add cold cream and whip to soft peaks.
- 8. Slice strawberries and toss with jam.
- 9. Assemble cake: layer cake, whipped cream, and berries. Repeat for all layers.
- 10. Top with final layer of whipped cream and decorate with fresh strawberries.
- 11. Refrigerate 1–2 hours before serving for best results.
Notes
You can prepare cake layers up to 2 days ahead and freeze if needed.
Use mascarpone instead of cream cheese for a richer flavor.
If using frozen strawberries, thaw and drain excess liquid before layering.
Avoid overwhipping cream to prevent grainy texture.