Name: Strawberry Shortcake Cake Recipe
Prep time: 25 min
Cook time: 26 min
Total time: 1 h 9 min
Cuisine: American
Ingredients: ½ cup unsalted butter (softened); ½ cup neutral cooking oil (avocado, canola, or vegetable oil); 1 ½ cups granulated sugar; 4 large eggs (room temperature preferred); 1 Tablespoon vanilla extract; 3 cups all-purpose flour; 1 Tablespoon baking powder; ½ teaspoon table salt; 1 ¼ cup buttermilk (room temperature preferred); 2 lb strawberries (divided); 3 Tablespoons granulated sugar; 1 ½ teaspoons unflavored gelatin; 2 Tablespoons cold water; 2 ¼ cups heavy whipping cream; ¾ cup powdered sugar; 1 ½ teaspoons vanilla extract

I absolutely adore this Strawberry Shortcake Cake Recipe because it takes everything we love about classic strawberry shortcake and transforms it into a stunning, layered cake that's as delightful to look at as it is to eat. The tender, moist cake layers, fresh strawberries bursting with sweetness, and the luscious whipped cream frosting come together in perfect harmony. Every bite feels like a celebration of summer, and I find myself craving it any time of year. It’s truly become one of my most treasured recipes to share with friends and family.

Why You'll Love This Strawberry Shortcake Cake Recipe

What really gets me excited about this recipe is the flavor profile. The cake is tender and buttery with just the right hint of vanilla, complementing the bright, juicy strawberries perfectly. The whipped cream frosting is light and fluffy, but the addition of gelatin gives it a wonderful stability that holds up well, even on warmer days. For me, that balance of sweet, fresh fruit with soft cake and creamy frosting is absolutely irresistible—a bite that feels both refreshing and indulgent.

On top of tasting incredible, it’s surprisingly easy to make. The steps are straightforward, and the ingredients are simple pantry staples combined with fresh strawberries. It doesn’t require any complicated techniques, which makes it accessible whether you’re baking often or just want to impress at your next get-together. I often make this cake for birthdays, holiday dinners, or weekend barbecues because it feels special but never fussy. The finishing touch of piping frosting and layering strawberries feels like a fun project that’s worth every minute.

Ingredients You'll Need

The image shows a collection of ingredients on a white marbled surface, each labeled with black and white text. There is a clear glass bowl filled with white flour at the top right and a glass measuring cup with white buttermilk at the top left. Below the flour, a white bowl holds bright red strawberries with green leaves. To the left of the strawberries is a small glass bowl with white sugar. Three brown eggs lie below the sugar, next to a dark brown vanilla extract bottle. Close to the eggs is a beige packet labeled gelatin. Below the gelatin is a small glass bowl with white powdered sugar. To the right of the strawberries is a small glass cup holding a pale yellow cooking oil. Below the oil is a rectangle stick of yellow butter. Near the butter and powdered sugar are two small glass bowls with white baking powder and salt. At the bottom right is a glass measuring cup filled with white heavy cream. The colors are soft and natural, with each item neatly arranged. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays such an important role, from the buttery richness of the cake to the sweetness and tang of the strawberries and the airy creaminess of the frosting. They’re all straightforward, but together they create something truly magical.

½ cup unsalted butter (softened): Adds richness and moisture to the cake for a tender crumb.
½ cup neutral cooking oil: Keeps the cake moist and tender; I love using avocado oil for its mild flavor.

1 ½ cups granulated sugar: Sweetens the cake perfectly without overpowering the strawberries.
4 large eggs: Provide structure and richness; make sure they’re at room temperature for best results.
1 Tablespoon vanilla extract: Enhances the flavor with a warm, fragrant note.

3 cups all-purpose flour: The backbone of the cake layers; sifts for a light texture.
1 Tablespoon baking powder: Helps the cake rise beautifully and become fluffy.
½ teaspoon table salt: Balances the sweetness and deepens flavor.

1 ¼ cup buttermilk: Adds tanginess and moisture, making the cake incredibly tender.
2 lb strawberries (divided): Fresh is best! Some for decorating, some chopped for layering.
3 Tablespoons granulated sugar: Macerates the chopped strawberries to release their natural juices.

1 ½ teaspoons unflavored gelatin: Stabilizes the whipped cream frosting so it holds shape.
2 Tablespoons cold water: Used to bloom the gelatin for perfect whipping texture.
2 ¼ cups heavy whipping cream: The star of the frosting; whipped to fluffy perfection.

¾ cup powdered sugar: Sweetens the frosting smoothly without graininess.
1 ½ teaspoons vanilla extract: Adds aroma and depth to the frosting.

Directions

Step 1: Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing the sides and lining the bottoms with parchment paper. This helps your cakes release easily after baking.

Step 2: Using a stand mixer or electric hand mixer, cream together the softened butter, cooking oil, and granulated sugar until the mixture is creamy and well combined. This ensures a tender, moist cake base.

Step 3: Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract until fully incorporated. This step develops structure and richness in your batter.

Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Then gently fold about a quarter of the dry ingredients into the wet mixture using a spatula.

Step 5: Add roughly one third of the buttermilk to the batter and gently stir until just combined. Alternate adding the remaining dry ingredients and buttermilk, folding carefully to avoid over-mixing. A few small lumps in the batter are perfectly fine here.

Step 6: Divide the batter evenly into the prepared cake pans. Smooth the tops gently and bake for 24 to 26 minutes on the center rack. Your cakes are ready when they spring back to the touch and a toothpick inserted comes out clean or with a few moist crumbs.

Step 7: Let the cakes cool in their pans for 10 to 15 minutes. Then run a knife around the edges and invert them onto a cooling rack. Allow them to cool completely before frosting.

Step 8: While the cakes cool, prepare your strawberries. Set aside about half a pound of strawberries, slice them in half lengthwise for decorating the cake’s top later.

Step 9: Chop the remaining strawberries into small pieces, around ¼ to ½ inch. Toss them in a bowl with 3 tablespoons sugar and stir gently. This helps them release their juices and adds a natural sweetness for the filling.

Step 10: For the whipped cream frosting, whisk the gelatin and cold water together in a small microwave-safe bowl until the gelatin is absorbed. Set this aside to bloom.

Step 11: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium speed until the mixture thickens but hasn’t reached soft peaks yet.

Step 12: Microwave your gelatin mixture for 5-10 seconds, just enough to liquify it without heating it too much. Whisk smooth and drizzle it into your cream mixture while beating on low speed.

Step 13: Increase your mixer speed to high and beat until you reach stiff peaks—the frosting should be thick, fluffy, and similar to Cool Whip in texture.

Step 14: When the cakes are completely cooled, level the tops if necessary so layers stack neatly.

Step 15: Transfer your frosting to a piping bag fitted with a large round or closed star tip (I love using an Ateco 848 for this).

Step 16: Place your first cake layer on a serving plate. Spread a thin, even layer of frosting and pipe a dam of frosting around the edge to keep the strawberries contained.

Step 17: Using a slotted spoon, layer half the chopped strawberries inside the frosted ring, draining off excess juice first so the cake doesn’t get soggy. Add the next cake layer and repeat the frosting and strawberry steps.

Step 18: Top with the final cake layer and spread an even layer of frosting on top, finishing with a semi-naked thin layer around the cake sides for a rustic yet elegant look.

Step 19: Use remaining frosting to pipe decorative swirls along the top edge of the cake and arrange your reserved halved strawberries in an eye-catching pattern.

Step 20: Chill the cake in the refrigerator for at least 30 minutes before slicing to allow it to set properly.

Step 21: When slicing, use a serrated knife and support the sides with your hand or a bench scraper to maintain the layers. If berries fall out, just scoop them back on top of the slice—no crumb left behind!

Servings and Timing

This Strawberry Shortcake Cake Recipe yields about 12 generous servings, making it perfect for parties or family gatherings.

Prep time usually takes around 25-30 minutes, including mixing and prepping pans.

Bake time is 24-26 minutes per batch, plus an additional cooling time of at least 30 minutes before assembly and chilling once the cake is frosted.

Overall, you’re looking at just over an hour from start to finish, including chilling, which gives the frosting time to set beautifully.

How to Serve This Strawberry Shortcake Cake Recipe

A round white cake with smooth white frosting covers the whole surface as the base layer. There are eight thick swirls of white whipped cream evenly spaced around the top edge. Each swirl holds a halved strawberry with bright red flesh and green leaves, placed cut side up. In the center of the cake, two halved strawberries lie next to each other, also showing their red inside and green tops. The cake sits on a round white marble board on a white marbled surface. Around the cake, whole strawberries with leafy tops are scattered. Nearby are two gold forks and a teal cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

When I serve this cake, I like to let it sit at room temperature for about 10-15 minutes so the cake layers soften just enough to melt in your mouth. It’s best enjoyed slightly chilled but not cold—this way the whipped cream frosting holds its shape but is smooth and silky on the palate.

Pairing suggestions? I love serving this with a light, sparkling rosé or a crisp, chilled white wine such as Sauvignon Blanc. For a non-alcoholic option, a refreshing iced mint lemonade or berry-infused sparkling water feels just right to complement the sweet strawberry and creamy flavors in the cake.

For presentation, piping swirls of frosting and carefully arranging the strawberry halves on top gives the cake a professional yet inviting look. Consider garnishing with fresh mint leaves or a dusting of powdered sugar for an extra pop of color. This cake shines at birthdays, brunches, summer parties, or even a cozy dessert to wind down a weeknight dinner. I usually slice slightly generous pieces to ensure every bite captures that perfect balance of cake, cream, and fruit.

Variations

If you want to put your own twist on this Strawberry Shortcake Cake Recipe, there are plenty of options. For example, you could swap out all-purpose flour for a gluten-free blend to accommodate dietary needs without sacrificing texture. I’ve also experimented with coconut oil instead of neutral oil for a subtle tropical note that pairs beautifully with strawberries.

You can easily make this vegan by using a plant-based butter substitute, a flaxseed “egg” mixture, and coconut cream for the frosting. Just keep in mind vegan gelatin alternatives like agar agar might require a slightly different technique to stabilize the whipped cream successfully. One of my favorite flavor variations is adding a hint of lemon zest to the cake batter and frosting—this brightens the whole cake and enhances the strawberry freshness.

While the recipe calls for baking three 8-inch cake layers, you can try using two larger pans to create a deeper layer cake or even bake in cupcake tins for adorable individual servings. Each approach delivers a delicious take on the classic, letting you customize according to your occasion.

Storage and Reheating

Storing Leftovers

Leftover cake should be stored in an airtight container or covered tightly with plastic wrap to keep moisture in and prevent the cake from drying out. I recommend refrigerating the cake because of the fresh strawberries and whipped cream frosting. It will keep nicely for up to 3 days, but be sure to consume it within that window for best freshness.

Freezing

This cake freezes well if you want to save some for later! To freeze, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn. Alternatively, freeze individual cake layers without frosting and assemble when ready to serve. Frozen properly, the cake can last up to one month. When ready to enjoy, thaw overnight in the fridge for the best texture.

Reheating

Because this is a cream-based cake with fresh fruit, I don’t recommend reheating in a microwave or oven as the texture will suffer and the cream may separate. Instead, serve this cake chilled or slightly warmed to room temperature. If you want to soften the cake a bit, just leave slices out for 10–15 minutes before eating—this brings back that fresh-baked softness perfectly.

FAQs

Can I use frozen strawberries instead of fresh?

While you technically can, I highly recommend using fresh strawberries for this recipe. Frozen strawberries tend to release too much water when thawed and can make the cake soggy. If you must use frozen, drain them thoroughly and possibly toss with a bit more sugar to absorb excess moisture before adding to the cake.

What’s the purpose of gelatin in the whipped cream frosting?

Gelatin stabilizes the whipped cream so it holds its shape longer and doesn’t weep or collapse, especially important for a layered cake like this. Without gelatin, your frosting might soften too quickly and lose that fluffy texture.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers up to two days in advance and keep them wrapped tightly at room temperature or refrigerated. Assemble and frost the cake on the day you plan to serve for the freshest taste and texture.

Is it necessary to use buttermilk in the batter?

Buttermilk adds tenderness and a subtle tang that balances the sweetness in the cake. If you don’t have buttermilk on hand, you can make a substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes before using.

How do I achieve those pretty frosting swirls on top?

Using a piping bag fitted with a large round or closed star tip makes creating professional-looking swirls easy. Practice a few swirls on parchment paper before decorating your cake to get comfortable with the pressure and flow, and remember to chill your frosting beforehand for best results.

Conclusion

I can’t recommend this Strawberry Shortcake Cake Recipe enough if you’re looking to wow your friends and family with something truly special. It’s perfectly balanced, easy to make, and bursting with fresh strawberry flavor that feels like a summer party in every bite. Give it a try, and I promise it will become a beloved favorite in your baking repertoire just like it is in mine!