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A close-up shot of the fresh strawberry filling being layered onto the moist vanilla cake with stabilized whipped cream during the assembly of the strawberry shortcake cake.
FL Recipes

Strawberry Shortcake Cake: The Easiest From-Scratch Recipe

The ultimate strawberry shortcake cake recipe! This guide shows you how to make a stunning layer cake with moist vanilla cake, fresh strawberry filling, and stabilized whipped cream frosting. Perfect for any celebration and surprisingly easy to make!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Moist Vanilla Cake
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 3 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 tsp vanilla extract
For the Fresh Strawberry Filling
  • 1 lb fresh strawberries hulled and sliced
  • 0.25 cup granulated sugar
  • 1 tbsp fresh lemon juice
For the Stabilized Whipped Cream Frosting
  • 3 cups heavy whipping cream very cold
  • 1 cup powdered sugar
  • 1.5 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1 tsp vanilla extract

Equipment

  • 2 8-inch round cake pans
  • 1 Electric Mixer
  • Mixing Bowls

Method
 

Prepare the Strawberry Filling
  1. In a medium bowl, gently stir together the sliced strawberries, granulated sugar, and lemon juice.
  2. Cover and refrigerate for at least 30 minutes to allow the berries to macerate and release their juices.
Bake the Vanilla Cakes
  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.
  3. In a separate bowl, whisk together the eggs, buttermilk, and vanilla. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix.
  4. Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Make the Stabilized Whipped Cream
  1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
  2. Microwave the gelatin mixture for 5-10 seconds, until the gelatin is fully dissolved. Let it cool slightly but do not let it set.
  3. In a large, chilled bowl, beat the cold heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla.
  4. While beating on low speed, slowly stream in the cooled gelatin mixture. Increase speed and beat until stiff peaks form.
Assemble the Cake
  1. Place one cooled cake layer on a serving platter. Top with one-third of the whipped cream.
  2. Using a slotted spoon, arrange half of the macerated strawberries over the cream. Drizzle with a little of the syrup.
  3. Place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream. Garnish with fresh strawberries.

Nutrition

Calories: 450kcalProtein: 5gFat: 25gFiber: 2g

Notes

Ensure your heavy cream, mixing bowl, and beaters are very cold for the best results when making the frosting.
Let the cakes cool completely before assembling to prevent the whipped cream from melting.
The cake is best served chilled and can be stored in the refrigerator for up to 3 days.
Keyword layer cake,strawberry cake,strawberry shortcake cake

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