Strawberry Shortcake Cake
This Strawberry Shortcake Cake is an elegant layered dessert made with a sturdy vanilla cake, balsamic-glazed fresh strawberries, and stabilized whipped cream frosting. It delivers classic shortcake flavor in a beautiful, celebration-ready cake.
Equipment
- Stand Mixer or Hand Mixer
- 8-inch round cake pans
- Mixing bowls
Ingredients
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 Tbsp vanilla extract
- 1/4 cup vegetable or canola oil
- 1/4 cup full-fat sour cream
- 1 cup whole milk
- 2 pints fresh strawberries, diced
- 2 Tbsp sugar
- 1 Tbsp balsamic glaze
- 4 oz cream cheese, softened
- 3/4 cup powdered sugar
- 2 cups heavy whipping cream, cold
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F. Grease and line three 8-inch round cake pans. Whisk flour, baking powder, and salt. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla, oil, and sour cream. Alternate adding milk and dry ingredients. Divide batter evenly and bake 25–30 minutes. Cool completely.
- Toss diced strawberries with sugar and balsamic glaze. Refrigerate for at least 30 minutes until syrupy.
- Beat cream cheese with 1/2 cup powdered sugar until smooth. In a separate cold bowl, whip heavy cream with remaining powdered sugar and vanilla to stiff peaks. Gently fold together.
- Place one cake layer on a stand. Spread frosting and top with 1/3 of strawberries and juice. Repeat with second layer.
- Add final cake layer. Frost top and sides if desired. Spoon remaining strawberries on top. Refrigerate 1 hour before serving.
Notes
Assemble no more than a few hours before serving for best texture. Use fresh strawberries only—frozen berries release too much liquid.