This strawberry shortcake cake is made with a tender vanilla cake, filled with whipped cream and fresh juicy strawberries.
We love baking with strawberries and fresh fruit, if you like strawberry desserts, you should check out our fresh strawberry sheet cake, strawberry crumble cake, mini strawberry pavlova, and strawberry jam cake.
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Why this recipe works
- The lightest cake that is made with a light vanilla cake, topped with freshly made whipped cream and juicy strawberries.
- This cake is made with sour cream, butter, vegetable oil, and vinegar which makes this cake super moist and tender.
- The perfect cake for summer. Strawberry shortcake screams summer!
- Stays soft and moist for 3 days!
How to get flat cake layers
Our biggest tip to make even cake layers is to use a scale and cake strips. Weigh the cake batter and divide it into two even pans. Then use cake strips to make sure your cake layers bake evenly and don’t develop a dome on top.
Cake strips give you an evenly baked cake with a flat top.
Ingredients
Before you start to make this strawberry shortcake birthday cake recipe, measure and prepare your ingredients so the cooking process will go smoothly and efficiently. Full measurements are in the recipe card below.
For the cake:
Butter-Â use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this cake.
Eggs- you will need 4 large eggs for this recipe. Make sure that your eggs are at room temperature.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder– baking powder allows the cake to rise. Make sure that your baking powder is not expired.
Granulated sugar– we like to use granulated sugar, the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- adds extra flavor.
Milk– gives the cake extra moisture. Use whole milk for this recipe.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Vinegar- is the secret ingredient that makes this cake extra moist and tender. You will need two teaspoon of vinegar for this recipe.
Sour cream- use either sour cream or Greek yogurt. Both will work great.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
For the whipped cream:
Heavy whipping cream- use cold heavy whipping cream.
Powder sugar- you will need powder sugar for this recipe. you don’t have to buy powder sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Vanilla extract- for extra flavor.
Instructions
Preheat an oven to 180c (350f) and prepare 2 8-inch baking pans with parchment paper.
Into a big mixing bowl, add the soft butter, and sugar. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
Add the vanilla extract, vinegar, vegetable oil, sour cream, and kosher salt, and mix until creamy.
Add the eggs one at a time mixing constantly until a creamy mixture forms.
Then, add the flour and baking powder into a medium mixing bowl. Mix with a whisk until combined.
Add ½ of the dry mixture and the milk and mix it until almost combined.
Add the other half of the dry ingredients and mix until just combined.
Divide the batter into 2 8-inch baking pans and bake in a 180c (350f) preheated oven for about 25-30 minutes (depending on your oven) or until a toothpick inserted into the cake comes out clean.
Let the cakes cool to room temperature and remove them from the pans.
Make the whipped cream
Into a big mixing bowl, add the heavy cream, vanilla extract, and powdered sugar. Mix with an electric hand mixer until stiff peaks form.
Prepare the strawberries
Wash your strawberries well and pat them dry using paper towels.
Slice the strawberries into small slices and add them to a bowl with granulated sugar. Mix well and let the strawberries sit for 30 minutes to release juice.
Assembly
Pipe a small dollop of whipped cream on the surface that you will frost on. Lay the first cake layer over the frosting dot.
Top the cake with ½ of the whipped cream and top it with ½ of the strawberry mixture.
Top the cake with the second cake layer and repeat with the rest of the whipped cream and strawberry mixture.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Use cake strips! Cake strips give you even and perfectly baked cake layers. Click here for the amazon link.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be more firm and won’t crumble up, and prevent the frosting from melting.
Faq's
Yes! you can bake this cake into a 9x13 inch sheet cake. Change the baking time and keep an eye on the cake so it is fully cooked.
Yes! Divide the mixture in half (both the buttercream and the cake batter) and bake them into 12 cupcakes!
We use all-purpose flour for this cake, self-rising flour, and cake flour will work great as well.
Storing
This cake will last up to 4 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out. This cake tastes amazing the day after.
Freezing
Freeze this cake after it cooled completely in an airtight freezer-friendly container for up to 3 months.
Our tip is not to freeze it decorated or covered with frosting, because it can ruin the decorating on the cake, and make it soggy. We suggest freezing the cake, defrosting it, and assembling it.
Variations
Zest- We like adding lemon or orange zest to the strawberry mixture. If you do, add 1 teaspoon of lemon or orange zest to the strawberry mixture.
Substitutions
Dairy-free - you can make this cake dairy-free by replacing the butter with vegan butter and replacing the buttermilk with vegan buttermilk. Also, replace the whipped cream with vegan whipped cream.
Make it ahead of time
To make this cake ahead of time, make the vanilla cake 1-2 days ahead of time and assemble it with the whipped cream and strawberry mixture before serving so the cake will stay fresh and not soggy!
More strawberry recipes
Mini strawberry cheesecakes- These mini strawberry cheesecakes are made with a graham cracker crust, topped with an easy and creamy cheesecake filling, and topped with homemade strawberry topping.
Strawberry turnovers- Strawberry turnovers are very easy to make, they are made with a flakey and buttery puff pastry dough and filled with homemade strawberry filling, topped with a simple glaze, and served with vanilla ice cream.
Strawberry-filled cupcakes- These strawberry-filled cupcakes are made with vanilla fresh strawberry cupcakes, filled with chopped ripe strawberries, and topped with strawberry buttercream frosting.
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📖 Recipe
Strawberry Shortcake Cake
Ingredients
- 80 g Butter
- 1 â…“ cup Granulated sugar
- 2 teaspoon Vanilla extract
- 1 ½ teaspoon Vinegar
- ¼ cup Sour cream or yogurt
- â…“ cup Vegetable oil
- ½ teaspoon Kosher salt
- â…” cup Milk
- 3 Eggs large, room temp
- 2 cups Flour
- 2 teaspoon Baking powder
Whipped cream
- 2 cup Heavy cream
- 1 teaspoon Vanilla extract
- ¼ cup Powder sugar
Strawberry mixture
- 450 g Strawberries
- ¼ cup Sugar or by taste
Instructions
- Preheat an oven to 180c (350f) and prepare 2 8-inch baking pans with parchment paper.
- Into a big mixing bowl, add the soft butter, and sugar. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Add the vanilla extract, vinegar, vegetable oil, sour cream, and kosher salt, and mix until creamy.
- Add the eggs one at a time mixing constantly until a creamy mixture forms.
- Then into a medium mixing bowl, add the flour, and baking powder. Mix with a whisk until combined.
- Add ½ of the dry mixture and the milk and mix it until almost combined.
- Add the other half of the dry ingredients and mix until just combined.
- Divide the batter into 2 8-inch baking pans and bake in a 180c (350f) preheated oven for about 25-30 minutes (depending on your oven) or until a toothpick is inserted into the cake comes out clean.
- Let the cakes cool to room temperature and remove them from the pans.
Make the whipped cream
- Into a big mixing bowl, add the heavy cream, vanilla extract, and powder sugar. Mix with an electric hand mixer until stiff peaks form.
Prepare the strawberries
- Wash your strawberries well and pat them dry using paper towels.
- Slice the strawberries into small slices and add them to a bowl with granulated sugar. Mix well and let the strawberries sit for 30 minutes to release juice.
Assembly
- Pipe a small dollop of whipped cream on the surface that you will frost on. Lay the first cake layer over the frosting dot.
- Top the cake with ½ of the whipped cream and top it with ½ of the strawberry mixture.
- Top the cake with the second cake layer and repeat with the rest of the whipped cream and strawberry mixture.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Use cake strips! Cake strips give you even and perfectly baked cake layers. Click here for the amazon link.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be more firm and won’t crumble up, and prevent the frosting from melting.
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