Easy Strawberry Shortcake Cake Recipe (video)

a close up of a strawberry shortcake cake, on a cake stand

Simple, easy, elegant and delicious! You’ll fall in love with this easy strawberry shortcake cake from the very first bite! It’s made with moist vanilla cake layers, frosted with a cream cheese whipped cream frosting, and filled with sweet, diced strawberries. Each cake layer is soaked with strawberry puree to add even more berry flavor. This strawberry cake will be perfect for any spring and summertime occasion! Plus, it’s super easy to make!

Watch My Strawberry Shortcake Video Tutorial

Watch my YouTube strawberry shortcake video tutorial for step-by-step instructions and watch me assemble the cake! Plus, I share lots of great tips you won’t want to miss. Want to stay up to date on the latest recipes and news? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications!

Ingredients for Easy Strawberry Cake

Nothing fancy needed for this simple and easy strawberry shortcake! You’re sure to have these ingredients in your pantry and fridge already. Here’s what you’ll need for the recipe. You can find the full list of ingredients and measurements in the recipe card at the bottom of this post.

  • Strawberries: for best results, use fresh strawberries. Organic berries from a local farmstand are the best! If you have to use frozen ones, just thaw them first.
  • Heavy Cream: well chilled heavy cream is key to a great whipped cream.
  • Cream Cheese: this helps stabilize the whipped cream and gives it lots of great flavor. You can also use mascarpone for this recipe, just don’t soften it beforehand; use it straight out of the refrigerator.
  • Eggs: I recommend having the eggs at room temperature. This will allow the cake batter to bake more evenly.
  • Canola Oil: use this light cooking oil for the best results. Melted, unsalted butter will work great, too.
  • Buttermilk: this soured milk reacts with baking soda, making the cake fluffy and more moist. Make your own by combining 1 tablespoon of white vinegar per 1 cup of whole milk.
  • All-Purpose Flour: plain old flour works great for this strawberry cake recipe.
a close up of a slice of strawberry shortcake, on a plate

Supplies & Tools for the Recipe

Need some supplies or tools to make this recipe at home? You can get them online on Amazon using my affiliate links! Using these links won’t cost you extra and I’ll earn a small commission.

a close up of a strawberry cake with whipped cream, on a table

Making the Vanilla Cake Layers

I make this easy strawberry shortcake cake with simple, delicious, moist and fluffy vanilla cake layers. These are super easy to make! You can also make this cake with my ‘Vanilla Sponge Cake’ recipe.

  1. Start by preheating your oven to 350F. Line three, 8-inch cake pans with parchment paper and spray the sides with a baking spray.
  2. In a large mixing bowl, combine the oil, buttermilk, vanilla, eggs and sugar. Beat on medium speed for a few minutes, until the eggs are well beaten.
  3. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter, then mix on low speed for about a minute, just until the flour is incorporated.
  4. Divide the cake batter evenly between the three pans. I like to use a kitchen scale of accuracy.

Baking & Cooling the Cake

Bake the cake layers in the preheated oven at 350F for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. The cake tops will be a golden color.

Allow the cakes to cool in the pans for a few minutes, then gently invert the pans to release the cakes, remove the parchment paper, and set right side up onto a wire rack to cool. I also like to place the layers into the refrigerator to chill completely.

an overhead shot of a strawberry cake on a table

Easy, Whipped Cream Frosting

You’ll love this easy and fluffy whipped cream frosting with cream cheese. It’s the perfect addition to this strawberry shortcake recipe! Here’s how to make it:

  1. Soften the cream cheese for about 15 minutes, then place into a mixer bowl with a flat beater attached. Cream the cheese for a few minutes, scrapping down the sides of the mixing bowl occasionally, until the cheese is smooth.
  2. Next, add in the chilled cream, vanilla, and sugar. Switch the beater to a whisk attachment. Whisk the frosting for about a minute on low speed, then stop and scrape down the sides of the mixing bowl.
  3. Continue whisking, increasing the speed gradually, until stiff peaks form; about 3 to 4 minutes.
  4. Transfer about 1 ½ cups of the frosting into a pastry bag tipped with a star tip; I used Ateco #847.
  5. Keep the frosted refrigerated if you’re not using it right away!

Strawberries – Prepared 2 Ways!

A strawberry shortcake cake needs loads of strawberries, and I add them two different ways in this recipe: pureed and diced. Use sweet, farmstand strawberries for the best results.

  1. For the strawberry filling: finely dice several cups of strawberries. You’ll need approximately 2 to 2 ½ cups of diced berries.
  2. For the syrup: place about 1 cup of strawberries into a food processor. Pulse the berries into a fine puree, then pour into a measuring cup. Alternatively, you can mash the berries very well with a potato masher.
an image of a sliced strawberry cake, with several slices on plates

How to Make Strawberry Shortcake Cake

Once your cake layers have cooled completely, you can assemble the strawberry cake! It’s super quick and easy to do!

  1. Using a long, serrated knife, level off the tops of the cake layers. Make sure they are completely cooled first.
  2. Place the first cake layer onto a cake stand and pour a few tablespoons of strawberry syrup onto the cake, allowing it to sink into the layer. Next, top with a generous amount of whipped cream frosting and spread it evenly to the edges.
  3. If desired, pipe a few dollops of whipped cream along the edges. Fill the inside of the cake with a generous amount of diced strawberries. Top with the next cake layer and repeat.
  4. Top the cake with more whipped cream. You can frost the sides of the cake if you wish to, or leave them open. Add dollops of cream on top and garnish with whole strawberries and more diced strawberries.

Storing & Serving Suggestions

This strawberry cake can be enjoyed right away, or you can place it into the refrigerator to allow the frosting to set up a bit. You can also set it into the refrigerator overnight.

Serve each generous slice with extra whipped cream and additional strawberry puree, if you have any leftovers. Keep the cake refrigerated.

More Recipes!

Enjoyed this delicious and easy strawberry shortcake recipe? Check out some of my other recipes you’re sure to enjoy!

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a close up of a cake, with text overlay - 'Strawberry Shortcake'

Easy Strawberry Shortcake Cake Recipe

1 hr 30 mins prep + 23 mins cook
12 slices/servings
Simple, elegant and easy strawberry shortcake cake recipe with vanilla cake layers, whipped cream frosting and sweet strawberries!

Ingredients 

For Vanilla Cake:

  • 1 cup light cooking oil, such as canola
  • 1 cup buttermilk
  • 4 large eggs, at room temp
  • 2 tsp vanilla extract
  • 1 cup white granulated sugar
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/4 tsp salt

For Filling:

  • 4 cups strawberries, divided

For Whipped Cream Frosting:

  • 16 oz cream cheese, softened
  • 3 cups heavy cream, well chilled
  • 2 tsp vanilla extract
  • 2 cups confectioner's sugar

Instructions

Making the Cake Layers:

  • Start by preheating your oven to 350F/177C. Line three, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray.
  • In a large mixing bowl, combine the oil, buttermilk, vanilla, eggs and sugar. Beat on medium speed for a few minutes, until the eggs are well beaten.
  • In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter, then mix on low speed for about a minute, just until the flour is incorporated.
  • Divide the cake batter evenly between the three pans. I like to use a kitchen scale of accuracy.
  • Bake the cake layers in the preheated oven at 350F/177C for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. The cake tops will be a golden color.
  • Allow the cakes to cool in the pans for a few minutes, then gently invert the pans to release the cakes, remove the parchment paper, and set right side up onto a wire rack to cool. I also like to place the layers into the refrigerator to chill completely.

Making the Frosting:

  • Soften the cream cheese for about 15 minutes, then place into a mixer bowl with a flat beater attached. Cream the cheese for a few minutes, scrapping down the sides of the mixing bowl occasionally, until the cheese is smooth.
  • Next, add in the chilled cream, vanilla, and sugar. Switch the beater to a whisk attachment. Whisk the frosting for about a minute on low speed, then stop and scrape down the sides of the mixing bowl.
  • Continue whisking, increasing the speed gradually, until stiff peaks form; about 3 to 4 minutes.
  • Transfer about 1 ½ cups of the frosting into apastry bag tipped with a star tip; I used Ateco #847.
  • Keep the frosted refrigerated if you’re notusing it right away!

Preparing the Filling:

  • For the strawberry filling: finely dice several cups of strawberries. You’ll need approximately 2 to 2 ½ cups of diced berries.
  • For the syrup: place about 1 cup of strawberries into a food processor. Pulse the berries into a fine puree, then pour into a measuring cup. Alternatively, you can mash the berries very well with a potato masher.

Assembling the Cake:

  • Using a long, serrated knife, level off the tops of the cake layers. Make sure they are completely cooled first.
  • Watch my YouTube video tutorial to see how I put this cake together, embedded in the post above!
  • Place the first cake layer onto a cake stand and pour a few tablespoons of strawberry syrup onto the cake, allowing it to sink into the layer. Next, top with a generous amount of whipped cream frosting and spread it evenly to the edges.
  • If desired, pipe a few dollops of whipped cream along the edges. Fill the inside of the cake with a generous amount of diced strawberries. Top with the next cake layer and repeat.
  • Top the cake with more whipped cream. You can frost the sides of the cake if you wish to, or leave them open. Add dollops of cream on top and garnish with whole strawberries and more diced strawberries.

Serving & Storing:

  • This strawberry cake can be enjoyed right away, or you can place it into the refrigerator to allow the frosting to set up a bit. You can also set it into the refrigerator overnight.
  • Serve each generous slice with extra whipped cream and additional strawberry puree, if you have any leftovers. Keep the cake refrigerated.

Nutrition

Calories: 773kcal | Carbohydrates: 61g | Protein: 9g | Fat: 56g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 483mg | Potassium: 255mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1511IU | Vitamin C: 29mg | Calcium: 159mg | Iron: 2mg