What is a strawberry shortcake cake?

It is a beautiful layered version of the classic dessert, using traditional vanilla cake instead of biscuits to sandwich fresh strawberries and whipped cream.

Is strawberry shortcake just vanilla cake?

While it uses a vanilla base, the combination of macerated fruit and stabilized whipped cream sets it apart from a standard birthday cake.

Can I use frozen strawberries for this recipe?

For this specific **strawberry shortcake cake**, fresh berries are highly recommended for the best texture and visual appeal, as frozen fruit can become too mushy.

How do I store this cake?

Keep it in an airtight container in the refrigerator for 2-3 days. Because of the fresh fruit and cream, it is best enjoyed on the first or second day.

Easy Strawberry Shortcake Cake Recipe: 3 Layer Cake Design

Description

This delightful strawberry shortcake cake features layers of tender vanilla sponge, pillowy stabilized whipped cream, and fresh summer berries. It is a perfect rustic centerpiece for any seasonal garden gathering or celebration.

Ingredients

2 lbs fresh strawberries
1 cup unsalted butter
1/2 cup neutral oil
1 1/2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
3 cups heavy cream
1/2 cup powdered sugar
1 teaspoon unflavored gelatin
2 tablespoons water

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Instructions

Prep the oven. Preheat the oven to 350F (175C) and grease three 8-inch cake pans with parchment paper.
Cream the base. Beat the butter, oil, and sugar in a large bowl until the mixture is light and well combined.
Incorporate the eggs. Mix in the eggs one at a time, followed by the vanilla extract, ensuring the batter is well emulsified.
Mix ingredients. Combine dry ingredients separately, then fold them into the butter mixture while alternating with the buttermilk.
Bake the layers. Divide the batter between pans and bake for 24-26 minutes, then allow to cool completely.
Macerate the berries. Chop the berries and toss them with sugar to release their natural juices.
Whip the frosting. Bloom the gelatin in water, melt it, then whip with heavy cream, sugar, and vanilla until stiff.
Assemble the cake. Layer the cake, cream, and berries, finishing with a semi-naked frosting coat and reserved fruit.

Notes

For the best results, use chilled bowls for your whipped cream to help it stay airy during the process. If you find the cake is sticking to the pans, run a thin knife around the edge once they have cooled for ten minutes to ensure a clean release.

Prep Time: 30 mins
Cook Time: 26 mins
Category: Dessert
Method: Baking
Cuisine: American