Strawberry Shortcake Cake

5 from 6 votes

When it's summertime make this homemade strawberry shortcake cake! A moist vanilla cake gets topped with fresh strawberries and sweet whipped cream. This is the perfect special occasion cake for the summer!

Prep Time30

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 460kcal

Author: Heather Perine

Ingredients

For the cake

1 ½ cups + 2 tablespoons (195 g) cake flour spooned and leveled
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup (½ stick, 57 g) unsalted butter softened to room temperature
¼ cup (60 mL) neutral-tasting oil (I used canola oil)
1 cup (100 g) granulated white sugar
2 large eggs room temperature
1 ½ teaspoons vanilla extract
¾ cups (180 mL) buttermilk room temperature

Strawberries

2 cups strawberries sliced
2-3 tablespoons granulated sugar or more to taste

Whipped cream

1 cup (240 mL) cold heavy cream
2 Tablespoons powdered sugar
1 teaspoon pure vanilla extract

Instructions

For the yellow cake

Preheat and prepare pan. Preheat oven to 350°F (180°C). Grease and flour one 8 or 9-inch round cake pan. Set aside. I like to line the bottom of the cake pan with parchment paper for easy release then grease and flour again.
Combine dry ingredients. In a mixing bowl, whisk together cake flour, baking powder, and salt. Set aside. 1 ½ cups + 2 tablespoons (195 g) cake flour 1 ½ teaspoons baking powder ½ teaspoon salt
Cream butter oil and sugar. In a second mixing bowl with an electric mixer on medium speed, cream butter, oil and sugar together until smooth and combined for about 2 to 3 minutes. ¼ cup (½ stick, 57 g) unsalted butter ¼ cup (60 mL) neutral-tasting oil (I used canola oil) 1 cup (100 g) granulated white sugar
Add eggs, vanilla. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each addition. Add vanilla extract. Beat to combine. 2 large eggs 1 ½ teaspoons vanilla extract
Alternate dry ingredients with buttermilk. Alternate adding the flour mixture with the buttermilk, beginning and ending with the flour mixture. Do not overmix. Stop mixing once the last of the flour has been mixed in. I like to give the last few stirs with a spatula to ensure it's not overmixed. ¾ cups (180 mL) buttermilk
Bake. Spoon cake batter into the prepared cake pan, smooth the top. Bake for about 30-35 minutes. The cake is done when it's golden brown on top and toothpick inserted into the center comes out clean or with a few moist crumbs. Remove cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely, removing the cake pan and parchment paper.

Make the strawberries:

In a small bowl stir together the sliced strawberries and sugar. Depending on the sweetness of the strawberries, you can adjust the amount of sugar needed. 2 cups strawberries 2-3 tablespoons granulated sugar
Allow to sit for at least 10 minutes, so the berries release some of their juices. If making ahead, store covered in the refrigerator.

Make the whipped cream:

Chill beaters and bowl for 10 minutes before starting the recipe.
With an electric mixer, whip cream, sugar and vanilla on low then increase to medium-high until stiff peaks form, about 5 minutes. Make sure not to over-beat, cream will then become lumpy and curdled looking. 1 cup (240 mL) cold heavy cream 2 Tablespoons powdered sugar 1 teaspoon pure vanilla extract
Can be made up to 1 day ahead, just cover and refrigerate for 24 hours.

Assemble the cake:

Once the cake has cooled, spread the whipped cream on top. Layer on top with the strawberries. Slice and serve.

Notes

Make ahead and storage: You can bake the cake layers the day before and wrap well in plastic wrap once they are cooled and keep at room temperature and top with strawberries and whipped cream before serving. You can store any leftover cake covered in your fridge for up to 2 days. Any longer and I would freeze this cake.
Freezing: You can freeze this cake for up to 3 months in your fridge. Just make sure to wrap well (I like to wrap in a few layers of plastic wrap and then place in a zip loc bag or a final layer of tin-foil. Then thaw overnight in the fridge and bring to room temperature before serving.
Cake flour: You can always make your own homemade cake flour. If you use regular AP flour your cake will not come out as fluffy.
Buttermilk: If you don't have any, make your own homemade buttermilk.

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