Strawberry Shortcake Cake
Strawberry Shortcake Cake: moist & velvety pound cake layered with fresh strawberries & fluffy whipped cream. So perfect for a warm-weather party!
Welcome to a brand new week, my friend!
We are starting it off right with a gorgeous strawberry shortcake cake. What could be better??
It’s been a while since I made you a layer cake! Probably close to a month, since I shared my favorite white almond sour cream cake. And before that, it was hummingbird cake. Definitely a favorite! As is this German chocolate cake that tastes like a candy bar…
But I digress! My kids finish up the school year TOMORROW (!), so I’ve got my mind on summer right now. All I can think about are recipes that are fresh and light and seasonal. And a strawberry shortcake cake definitely fits the bill.
It’s got 3 glorious layers of moist, buttery pound cake, with clouds of whipped cream and chopped strawberries within. Truly glorious and definitely a special treat!
WHAT IS STRAWBERRY SHORTCAKE CAKE?
So strawberry shortcake cake is definitely its own thing.
There is strawberry shortcake, and then there is a strawberry shortcake cake.
Strawberry shortcake is usually an individual serving. The “cake” is actually more of a biscuit, and then it’s split and layered with whipped cream and syrup-y strawberries. If you are looking for a traditional strawberry shortcake recipe, you can find that here: Strawberry Shortcake Recipe.
This is a little bit of a twist. It’s a layer cake, which just can’t be beat when it comes to feeding a larger group. Or for beautiful presentation.
You start with a moist, buttery pound cake. I’ve used my favorite traditional pound cake recipe. It’s only got 6 simple ingredients, but the result will blow you away. Perfectly sweet, rich, and so velvet-y. It’s a perfect base for a cake like this.
But if you’re looking for another option, try angel food cake! Also very simple and straightforward, but with a lighter, springier texture.
The cake is baked into layers, then filled with fresh strawberries and whipped cream. Then the whole thing frosted with more whipped cream, and garnished with fresh berries. I’ve also added a couple of cute daisies and a few sprigs of baby’s breath, but that’s totally optional!
HOW TO MAKE STRAWBERRY SHORTCAKE CAKE
This is a big cake, but there are surprisingly few ingredients!
- and salt for the cake…
- Cream Cheese
- Powdered Sugar
- and cream for the topping…
And plenty of fresh strawberries for the filling. That’s it!
THE CAKE LAYERS
The base of this cake is pound cake. It’s got the most amazing velvet-y texture, so it contrasts beautifully with the fluffy whipped cream and fresh berries.
Start by creaming the butter and sugar. You’ll want to use softened butter, and beat it on high speed (along with the sugar) for AT LEAST 5 minutes. You’ll see it turn pale white and get really fluffy.
*Do a really good job on this step, because there is no baking soda or baking powder in this recipe. The cake gets all its “lift” from the air incorporated in this step!*
Once the batter looks really white and really airy, add in the eggs, one at a time. Be sure to scrape the bottom and sides of the bowl with a silicone spatula after each addition, so you know everything is well-incorporated.
Next, add the flour, about a cup at a time. Once the flour starts going in, you’ll want to be really careful not to overmix, or you could lose a lot of the air you worked in in that first step. Just as soon as it’s blended in, stop mixing!
Once all the flour is incorporated, fold in the vanilla and salt.
Then just transfer the batter to the prepared pans, and bake!
Once your cake layers are completely cool, you can start working on the filling.
Just chop the berries roughly.
I like to use fresh strawberries for this recipe. You could probably use frozen berries, but just be aware that they will give off a lot of liquid.
This frosting recipe is a total winner. I use it on so many things! It’s whipped cream, but with a few special ingredients added to make it really stable. Because of these ingredients, it’s possible to make whipped cream ahead, without it deflating or weeping. You can learn more about it here: Whipped Cream Frosting.
Start by whipping cream cheese and powdered sugar together, until silky-smooth and lump-free. This usually takes about a minute or two.
The cream cheese helps to keep the whipped cream thick and stable. Since there is a lot more cream than cream cheese, the frosting does not taste overly tangy or cream cheese-y. It’s very subtle, and tastes more like whipped cream than anything else.
Then, with the mixer going at medium-low speed, drizzle cold heavy cream in, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.
When all the cream has been incorporated, turn the mixer up to medium-high and whip until the cream holds stiff peaks. This should take no more than 2 or 3 minutes. If you over whip it, it might break down and become runny, so switch that mixer off just as soon as you see things stiffening up!
HOW TO DECORATE A STRAWBERRY SHORTCAKE CAKE
You can go as simple or as fancy as you like with this cake. I generally try to avoid a lot of intricate piping, because I just feel like things look so much more approachable when they’re natural, but if you’re a pro then by all means show off your skills!
For what you see here, I just grabbed a few of my prettiest fresh strawberries, and arranged them in a rough arc-shape. Then I filled in with a few fresh daisies and some baby’s breath. I picked up the flowers at my local flower shop for less than 5 dollars, and I had lots left over.
You can also add in a few puffs of whipped cream. I used a jumbo French star tip to pipe a few rosettes here and there.
CAN STRAWBERRY SHORTCAKE CAKE BE MADE AHEAD?
Making a layer cake can be a big job! So I like to break it up into manageable steps:
- The cake layers can be made up to a week ahead, wrapped tightly, and refrigerated until 2 days before you plan to serve the cake.
- The whipped cream can be made 24 hours ahead, and the cake can be assembled at that time.
- Save the decoration for the day of! Strawberries tend to change really quickly, so you want them to look their absolute freshest!
Once your cake is made, filled and frosted, keep it in the fridge until you’re ready to serve it.
CAN THIS CAKE BE MADE IN A DIFFERENT SIZED PAN?
The cake you see in these pics was baked in 3 8-inch diameter cake pans, but you could also make it in 2 9-inch pans. The layers will just come out a little thinner.
I’ve also made this recipe in a rectangular 9×13-inch pan. Once it was completely cool, I torted (cut it horizontally) into 2 layers and sandwiched the filling in between, then decorated it like an American flag for our Memorial Day party. It was a big hit!
Whatever size pan you decide on, just be aware that the bake time could vary. You’ll know your cake is done when a toothpick inserted in the center comes out clean.
HOW LONG DOES STRAWBERRY SHORTCAKE CAKE KEEP?
Once the cake is filled and frosted, it can keep for a day or two in the fridge before serving.
It’s fine to leave out on the dessert table for a few hours while your party is going on.
If you have any leftovers, they should keep for at least several days in the fridge.
I’m not sure I’d recommend freezing this cake, as the whipped cream and fresh berries could become kinda watery as they thaw.
This strawberry shortcake cake has summer written all over it! It’s perfect for your next get-together. I hope you’ll give this recipe a try!
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Strawberry Shortcake Cake
For the Pound Cake Layers
- 2 1/2 cups (567.5 g) unsalted butter, softened, (5 sticks)
- 3 cups (600 g) granulated sugar
- 6 eggs,, large
- 3 cups (375 g) cake flour
- 2 teaspoons vanilla extract
- 2 teaspoons kosher salt
For the Whipped Cream Frosting
- 12 ounces (340.2 g) cream cheese, (1 1/2 blocks)
- 1 1/2 cups (180 g) powdered sugar
- 5 1/2 cups (1301.23 ml) heavy cream, , cold
For the Filling
- 16 ounces (453.59 g) fresh strawberries, , roughly chopped
To make the Pound Cake Layers
- Preheat the oven to 325 degrees F, mist 3 8-inch diameter cake pans with non-stick spray, and line with circles cut from parchment.
- Place the butter and sugar in a large mixing bowl, and cream together on medium-high speed until very pale and fluffy (at least 5 minutes).
- Add the eggs, one at a time, allowing each one to incorporate before adding the next.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, a cup at a time, mixing until just barely combined.
- Fold in the vanilla and salt, and transfer the batter to the prepared pans.
- Bake for 50 to 60 minutes, or until a skewer inserted in the center of the cake comes out clean.
- Cool completely before filling and frosting.
To Make the Whipped Cream Frosting
- Place the cream cheese and powdered sugar in a large bowl and beat on medium-low speed until smooth.
- Continue to mix on medium-low speed while pouring the heavy cream down the side of the bowl in a very slow and steady stream, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.
- When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
To Assemble the Strawberry Shortcake Cake
- Place one layer of cake on a cake plate, and top with whipped cream and chopped strawberries.
- Top with another layer of cake, and repeat.
- Top with the last layer of cake, frost the top and sides with whipped cream, and garnish with fresh flowers and strawberries.
Hola muy buenas tardes una pregunta a que se refiere harina para pastel ?? Por que no lleva royal , me puedes ayudar saludos
¡Hola! Puedes encontrar más información sobre la harina para pasteles aquí: https://bakingamoment.com/why-use-cake-flour/.
What do you call cake flour? I’m from Mexico and I’m your fan
Thank you! Cake flour can be purchased in the baking aisle of most supermarkets here in the US. Here’s more info: https://bakingamoment.com/why-use-cake-flour/.
I have never made whipped cream frosting before. Would it hold up under fondant?
It’s definitely softer and lighter than say a Swiss meringue buttercream, but I think it’s worth a try!
Super delicious recipe!!
Hi I am going to make this for fathers day and I am super excited and a little nervous!Two questions. Question do you need cake flour or can you use regular flour? If its a biggie then I will make sure to go find some before then. Also, my Dad loves strawberry jelly mixed with fresh strawberries in the middle do you think that would be okay in the middle layer still mixed with the whip cream? Please let me know and I am so excited to make this!
Hi, I will be attempting a birthday cake for my son as we are on quarantine at our place. I was wondering, this is a huge cake for us, there’s just 2 adults and 2 children. Would it be ok to cut all measurements in half to make a smaller amount?sorry if this question is obvious. I’m not much of a baker.
Thank you in advance!
This recipe makes a very large cake: a triple-layer, 8-inch diameter cake. If you’re looking for something smaller, definitely think about halving the recipe. Just keep in mind that the bake time will likely need to be adjusted. Good luck and I hope you enjoy!
I REALLY want to give this a try soon but have one question. I would like to verify the measurement of FIVE and a half cups of heavy cream is the correct amount for the Whipped Cream Frosting when it only has 12 ounces of cream cheese and 1 1/2 cups of powdered sugar. It just seems like SO much liquid. I just want to make sure this is right before I make a mess all over the kitchen. After all, I’ve NEVER done that before when baking anything, no baker EVER does that. (I hope you know that’s sarcasm).
Lol I gotcha Pamela! And yes that is correct. This frosting is more of a whipped cream than a regular buttercream frosting. And it’s a big cake so I’m recommending 1.5x batch. You can read up more on the frosting by clicking the link within the post where it says “Whipped Cream Frosting.” Good luck!
Can I substitute margarine for butter?
So sorry, I have not tried that so I can’t say for sure.
Even if you could, why would you want to???? Butter rules! 🙂
Can you substitute maragine for butter as butter is very expensive where I live. Also can all purpose flour be used instead?
I’m afraid I have never made it with margarine, so I really can’t say for sure how that would turn out. But all-purpose flour should work just fine. Good luck!
Yay for Allie! Seriously, I have made several of your cakes and you know what? They always turn out delicious. Your recipes are always SUCCESS and DELICIOUS and incredibly EASY despite the IMPRESSIVE look. I made this for my friends ‘bon Voyage” to her new job. The cake is sweet and delicious. The frosting is just right. The way the berries, cake and frosting come together in your mouth … sublime. Thank you. I took some pics but can’t figure out how to post one here.
I’m so happy to hear that Anne! Thank you so much for the sweet compliments and for the 5-star review. Much appreciated!