Easy Strawberry Shortcake Cake Recipe

Published Jun 17, 2024 By Elle Ann

Image credit: Sugar Spun Run via YouTube

Strawberry shortcake is a very delicious dessert that I can eat any time of the day, but a cake version? Even better! This recipe by Sugar Spun Run on YouTube is one of the best desserts ever, and I’m sure that you would think so, too.

You can serve this cake at parties or special occasions and even on an ordinary day, this dessert is just so good that you can eat it anytime you want. Learn how to make this now by reading the instructions and watching the video tutorial down below.

Ingredients for Strawberry Shortcake Cake:

Cake

½ cup of unsalted butter, softened
½ cup of neutral cooking oil
1½ cups of granulated sugar
4 large eggs, at room temperature
1 tbsp of vanilla extract
3 cups of all-purpose flour
1 tbsp of baking powder
½ tsp of table salt
1¼ cup of buttermilk, at room temperature

Strawberries

2 pounds of strawberries, divided
3 tbsp of granulated sugar

Whipped Cream Frosting

1½ tsp of unflavored gelatin
2 tbsp of cold water
2¼ cups of heavy whipping cream
¾ cup of powdered sugar
1½ tsp of vanilla extract

How to Make Strawberry Shortcake Cake:

Step 1: The Cake

Preheat your oven to 350°F, then grease three 8-inch round cake pans line them with parchment paper, and set them aside. Beat the butter, oil, and sugar in a large mixing bowl until creamy and combined, then add the eggs one at a time, and beat well in between each addition. Add the vanilla extract, then give them a good stir, and set the mixture aside.
In a separate bowl, whisk together the flour, baking powder, and salt, then add 1/4 of this mixture to the butter mixture, and fold them using a spatula until combined. Gently stir in 1/3 of the buttermilk, then continue adding the flour mixture alternately with the buttermilk until fully combined, and make sure not to overmix.
Divide the batter in the prepared cake pans evenly, then place them on the center rack of the preheated oven, and allow them to bake for about 24 to 26 minutes or until a toothpick inserted at the center comes out clean. Let them cool for about 10 to 15 minutes, then loosen the sides with a knife, and invert them on a wire rack to cool completely.

Step 2: The Filling

Slice about ½ pound of strawberries in half lengthwise and reserve them for topping later, then chop the remaining strawberries into small pieces, toss them with sugar until well coated, and set them aside for later.
Whisk together the gelatin and cold water in a small microwave-safe bowl until combined, then set it aside. Get a large mixing bowl, then add the heavy cream, powdered sugar, and vanilla extract, and beat them until thickened and before reaching soft peaks.
Heat the gelatin in the microwave for about 5 to 10 seconds and then whisk until smooth, then drizzle it over the cream mixture while beating over low speed, and then gradually increase the speed to high until stiff peaks form.

Step 3: Assembly

Transfer the frosting to a piping bag, then place one layer of cake on a plate, and spread a thin layer of frosting on top evenly. Pipe a border of frosting around the edge, then put half of the strawberries in the center making sure to drain the juices first, and place the next layer of cake on top.
Repeat the frosting and add the strawberries, then place the remaining layer of cake, and use the frosting to coat the whole cake semi-naked as demonstrated in the video. Use the remaining frosting to decorate the top of the cake with swirls, arrange the reserved strawberries, and then let the cake chill for at least 30 minutes. Serve and enjoy!