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Strawberry Shortcake Cake – Easy, Fluffy & Packed with Flavor

Strawberry Shortcake Cake with whipped cream and fresh strawberries on rustic cake stand
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This Strawberry Shortcake Cake is an easy twist on the classic dessert with layers of moist vanilla cake, juicy strawberries, and fluffy whipped cream — perfect for spring and summer gatherings.

Ingredients

Scale

Cake Layers:

  • 2 1/2 cups (325g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 cups (310g) sugar
  • 1 tbsp vanilla extract
  • 4 large eggs
  • 1 1/4 cups (300ml) milk

Strawberries:

  • 1 pound fresh strawberries
  • 3 tbsp (39g) sugar

Whipped Cream:

  • 2 1/2 cups (600ml) heavy whipping cream, cold
  • 1 1/4 cups (144g) powdered sugar
  • 2 tsp vanilla extract

Instructions

1. Prepare three 9-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

2. In a medium bowl, combine the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, beat butter, oil, sugar, and vanilla extract together for about 2 minutes until light and fluffy.

4. Add the eggs one at a time, mixing until mostly combined after each addition. Scrape down the bowl as needed.

5. Add half of the dry ingredients and mix until just combined. Slowly add the milk and mix until incorporated. Add the remaining dry ingredients and mix until smooth. Do not over mix.

6. Divide the batter evenly between the pans and bake for 18–20 minutes, or until a toothpick comes out with a few moist crumbs.

7. Remove from the oven and cool for 2–3 minutes before transferring to cooling racks. Let cool completely.

8. Wash and slice strawberries, removing stems. Toss with sugar and refrigerate for 1–2 hours to release juices.

9. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until medium to stiff peaks form.

10. Place the first cake layer on a serving plate. Add a layer of whipped cream, then half the macerated strawberries.

11. Repeat with the second cake layer, more whipped cream, and remaining strawberries.

12. Top with the final cake layer. Decorate with whipped cream swirls and fresh strawberries. Drizzle with strawberry juice if desired.

13. Refrigerate until ready to serve. Cake layers and berries can be made ahead, but assemble the cake the day of serving.

Notes

For best results, make the cake layers and macerate the strawberries a day in advance. Assemble on the day of serving for the freshest texture. Use a large piping tip or simply spread whipped cream for a rustic look.

Find it online: https://cookingwithramsay.com/strawberry-shortcake-cake/