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–+ servings
Strawberry Shortcake Cake sits on a white cake pedestal topped with strawberries, whipped cream and flowers
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Strawberry Shortcake Cake

This Strawberry Shortcake Cake is a light, fresh, and easy summer dessert layered with whipped cream and juicy berries—perfect for any celebration!

Course Baking, Dessert
Keyword Cake, Dessert, Shortcake, Strawberry, Summer, vanilla
Servings 2 8-inch rounds or 1 9x13 inch rectangle
Author Fraîche

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 2 ½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup neutral oil (like canola or grapeseed)
  • 1 ¾ cups granulated sugar
  • 2 large eggs room temperature
  • 3 large egg whites room temperature
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 tablespoon vanilla extract
  • zest of 1 lemon (optional)
  • juice of 1/2 lemon (optional)
  • 1 cup buttermilk (To make your own: 1 cup milk + 1 tbsp vinegar or lemon juice)

Chantilly Cream

  • 2 cups whipping cream
  • 1/4 cup powdered sugar or granulated sugar
  • 1 teaspoon vanilla

Strawberries

  • 4 cups sliced strawberries
  • 2 tablespoons granulated sugar (optional)
  • juice of 1/2 lemon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and lightly flour two 8" or 9" cake pans. You can alternately bake this in a 9x13" baking pan.

  2. In a medium bowl, whisk together the flour, corn starch, baking powder, baking soda, and salt. Set aside.

  3. In a large bowl with an electric mixer on medium-high, beat the butter, oil, and sugar for 3–4 minutes until light and fluffy. Add the eggs, one at a time until combined while beating. Add the egg whites and beat until fluffy. Add the sour cream, vanilla, and lemon zest and juice (if using) and beat to combine.

  4. Add the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beating on low just to combine. Start and end with the dry ingredients. Mix until just combined—don’t overmix.

  5. Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top springs back when gently pressed.

  6. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely before layering with strawberries and Chantilly Cream.

Prepare the Chantilly Cream

  1. In a large tall bowl with an electric mixer, combine the whipping cream, sugar, and vanilla and beat on medium high speed until fluffy and stiff peaks form. Refrigerate until ready to assemble.

Prepare the Strawberries

  1. While the cake bakes, slice the strawberries. To macerate the strawberries (optional step), 15 minutes before serving mix the strawberries with the sugar and lemon juice. Set aside until ready to serve. Note that macerating the strawberries will make them very juicy and a less 'clean' looking cake.

Assemble the Cake

  1. To assemble the cake, place one layer on a plate or cake pedestal and spread with half of the Chantilly Cream. Add half of the strawberries followed by the other layer of cake. Top with the remaining Chantilly Cream and remaining strawberries and serve.