Let me tell you, Strawberry Shortcake Cake is pure magic! If you’re looking for something that’s both nostalgic and show-stopping, this dessert has it all: delicate cake layers infused with the essence of vanilla and almond, billows of the dreamiest cream cheese whipped frosting, and generous heaps of juicy strawberries swirled with a shimmer of jam. Every bite takes you right into the heart of summer, making it a cake that feels like a celebration from the very first forkful.

Ingredients You’ll Need

What I love most about this Strawberry Shortcake Cake is how it transforms simple pantry staples and a handful of fresh ingredients into pure bliss. Each ingredient plays its own subtle, delicious part, from the richness of sour cream to the freshness of strawberries.

All-purpose flour: The foundation that gives your cake tender crumb and just the right structure for stacking those lovely layers.
Baking powder: Lifts the cake to a lighter, lovely height—don’t skip it for a perfectly soft bite.
Salt: Just a touch sharpens the flavors and balances the cake’s sweetness.
Granulated sugar: Sweetens the cake and helps the crumb stay moist; measure with a light hand for the perfect balance.
Vegetable or canola oil: Oil delivers unbeatable moistness that stays even days after baking.
Large eggs and egg whites: A mix of whole eggs and extra whites gives tender structure plus a fluffy, cloud-like crumb.
Pure vanilla extract: Don’t hold back—vanilla is the soul of this cake.
Almond extract (optional): Totally optional, highly recommended; it adds a delicious, mysterious note that makes the cake extra special.
Sour cream: This secret ingredient seriously amps up moisture and richness—your cake will not dry out.
Milk (whole or 2%): Room-temperature milk keeps the batter smooth and supple, creating even texture.
Fresh strawberries: Use peak-season berries if possible—fresh strawberries bring sweetness and that sunny color to every bite.
Strawberry jam: A couple spoonfuls mixed with fresh strawberries intensifies their flavor and gives a hint of glossy shine.
Cream cheese: For the frosting, cream cheese adds tang, balancing out the sweetness wonderfully.
Powdered sugar: Whips into the frosting for smooth sweetness and that signature silky finish.
Heavy whipping cream: Must be straight-from-the-fridge cold—this is key for a thick, luscious whipped frosting you’ll want to eat by the spoonful.
Vanilla extract (for frosting): Just a touch brings everything together, echoing the vanilla notes in the cake itself.
Whole strawberries (for garnish): Optional, but highly recommended if you want your Strawberry Shortcake Cake looking straight out of a bakery window.

How to Make Strawberry Shortcake Cake

Step 1: Prep the Cake Pans and Preheat Your Oven

Start by heating your oven to 350°F (175°C) and line three 8-inch cake pans with parchment paper. Give the pans a good greasing—this guarantees your tender cake layers pop right out without sticking, making assembly a breeze later on.

Step 2: Mix Up the Dry Ingredients

Grab a medium bowl and whisk together your all-purpose flour, baking powder, and salt. This pre-blending step ensures even rising and flavor throughout the cake, freeing you from any pockets of flour or bitterness.

Step 3: Create the Wet Batter Base

In a stand mixer bowl (or a big mixing bowl and hand mixer), combine the granulated sugar, oil, whole eggs, egg whites, vanilla, and almond extract. Beat together until smooth and glossy. This blend is the secret to a velvety crumb—it encourages air into the batter and helps set the flavor base.

Step 4: Add the Sour Cream and Mix

Add your sour cream and beat until completely combined. This step is where the batter takes on moisture and a creamy texture—don’t be afraid to scrape down the bowl to make sure everything’s fully incorporated.

Step 5: Finish Mixing the Batter

Add half of the flour mixture to the wet ingredients, beating only until just combined. With the mixer running, slowly pour in your milk, then follow with the rest of the flour mixture. Be careful not to overmix—it’ll keep your Strawberry Shortcake Cake layers soft and tender.

Step 6: Bake the Cake Layers

Evenly divide your cake batter among the three prepared pans. Gently tap the pans on your countertop to pop any air bubbles that want to sneak in. Slide the pans into the oven and bake for 18–22 minutes, until a toothpick comes out clean from the center. Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to finish cooling completely.

Step 7: Prep the Strawberry Filling

While your cakes are cooling, toss together 3 cups of sliced or diced fresh strawberries with 2 tablespoons of strawberry jam. This not only amps up the strawberry flavor, but also gives the fresh berries a gorgeous glossy finish. Reserve about 2 ½ cups for the filling and ½ cup for piling on top.

Step 8: Make the Whipped Cream Cheese Frosting

Combine softened cream cheese, powdered sugar, and vanilla in a large mixing bowl. Beat until smooth and creamy. With the mixer running, pour the very cold heavy cream down the side of the bowl. Continue whipping until the frosting is thick and holds stiff peaks—this is what will give that cloud-like finish everyone swoons over.

Step 9: Assemble the Strawberry Shortcake Cake

Place your first cake layer onto the serving platter. Spread over a third of your whipped frosting, then spoon 1 ¼ cups of the strawberry jam mixture evenly on top. Layer on the second cake, repeat with frosting and berries, and finish with the third layer. Top with the final swirl of frosting and scatter the last of your jammy strawberries in the center. Add whole strawberries on the outside if you like—a truly breathtaking finish!

How to Serve Strawberry Shortcake Cake

Garnishes

A flourish of whole strawberries around the edge gives your Strawberry Shortcake Cake instant bakery vibes. You can also sprinkle on a bit of powdered sugar or add a few tiny mint leaves for a pop of color. If you’re feeling festive, a little lemon zest or a scatter of edible flowers just before serving can truly make it a centerpiece.

Side Dishes

For the ultimate summer dessert spread, serve Strawberry Shortcake Cake with a scoop of vanilla bean ice cream or a bowl of softly whipped cream on the side. A chilled glass of sparkling rosé or homemade lemonade pairs beautifully too, balancing the sweetness with a bit of zing. Simple berries or a fruit salad also make fresh, vibrant companions.

Creative Ways to Present

You can use extra strawberries to create a pretty rosette pattern on top, or cut the cake into small squares for a playful, picnic-ready treat. For showers and birthdays, consider making mini Strawberry Shortcake Cake “petits fours” by stacking bite-size rounds with a little frosting and berry filling. Each slice or serving is its own celebration!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Strawberry Shortcake Cake covered in the fridge—plastic wrap or an airtight container both work well. The cream cheese whipped frosting actually helps keep the cake super moist, and the flavors just get better after a few hours. Enjoy within 2–3 days for the freshest taste and texture.

Freezing

Yes, you can freeze Strawberry Shortcake Cake! For best results, wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months; just thaw overnight, then decorate. Fully assembled cake can be frozen in slices, but the whipped topping may lose a bit of its airy texture once thawed, so it’s best enjoyed fresh if possible.

Reheating

There’s really no need to reheat Strawberry Shortcake Cake, as it’s meant to be served cool and creamy! If you’d like to bring out a bit more flavor, you can let slices sit at room temperature for 20–30 minutes before serving—but trust me, even straight from the fridge, it’s irresistible.

FAQs

Can I use frozen strawberries instead of fresh?

You can, but fresh strawberries truly shine in this Strawberry Shortcake Cake. If you do use frozen, thaw and drain them thoroughly to avoid extra liquid making the filling soggy.

What if I don’t have cream cheese? Can I just use whipped cream?

Absolutely! The cream cheese adds stability and a tangy depth, but if you prefer a traditional whipped cream topping, just whip the cream (with a little sugar and vanilla) to stiff peaks and use as directed.

How do I keep my cake layers even and flat?

A small offset spatula and leveling your batter before baking will do the trick. For ultra-flat layers, you can use cake strips around your pans—these help the layers bake up evenly every time.

Can I make Strawberry Shortcake Cake in advance?

Yes! You can bake the cake layers a day ahead, cover them tightly, and keep them at room temperature. Assemble with the frosting and strawberries just before serving for the freshest result.

What’s the best way to cut neat slices?

For picture-perfect slices, use a long, sharp knife dipped in hot water and wiped dry between cuts. The cooled, slightly chilled cake is easier to slice cleanly.

Final Thoughts

Trust me, if there’s one recipe you save for a special gathering or whenever you need a taste of summer, let it be this Strawberry Shortcake Cake. It’s cheerful, gorgeous, and guaranteed to make any table a little happier. Ready to bake? Your new favorite cake awaits!