Strawberry shortcake is the ultimate dessert for when you want something fresh, light, and absolutely irresistible. Imagine layers of soft vanilla cake, sweet juicy strawberries, and clouds of fluffy cream all coming together in one perfect bite. This recipe gives you a bakery-style cake that feels elegant yet simple enough to make at home. Whether you’re celebrating a birthday, hosting a dinner, or just craving something sweet, this strawberry shortcake will win hearts at the table.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Simple ingredients, big flavor – pantry staples transform into a show-stopping dessert.
- Fresh & fruity – ripe strawberries make every slice burst with flavor.
- Perfect for any occasion – birthdays, Mother’s Day, summer BBQs, or just because.
- Crowd-pleaser – a dessert that looks stunning and tastes even better.
- Special twist – a touch of almond extract in the cake enhances the flavor and makes it stand out from other versions.
This cake is all about comfort and joy—soft, creamy, and bursting with sweet strawberry goodness.
Ingredients Needed
For the Cake
- 2 ½ cups all-purpose flour (spooned and leveled)
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- ½ cup neutral oil (vegetable or canola)
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 2 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, but highly recommended for flavor depth)
- ⅔ cup sour cream
- ¾ cup milk (whole or 2%, room temperature)
For the Filling
- 3 cups fresh strawberries, sliced or diced (divided)
- 2 tablespoons strawberry jam
- Extra whole strawberries for garnish (optional)
For the Frosting
- 8 ounces cream cheese, softened to cool room temperature
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2 ¼ cups heavy whipping cream (very cold, straight from the fridge)
How to Make Strawberry Shortcake
Cake:
- Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans, line with parchment, and lightly grease again.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat wet ingredients: In a large bowl or stand mixer, beat sugar, oil, eggs, egg whites, vanilla, and almond extract until smooth. Mix in sour cream until combined.
- Combine batter: Add half of the flour mixture, then slowly mix in milk, followed by the rest of the flour. Scrape down the sides often. Don’t overmix—the cake will be fluffier this way.
- Bake: Divide the batter evenly into the pans. Tap the pans lightly on the counter to release air bubbles. Bake 18–22 minutes, or until a toothpick comes out clean. Rotate pans halfway through for even baking. Cool completely on wire racks.
Filling:
- Prepare strawberries: Mix sliced strawberries with strawberry jam. Use about 2 ½ cups for filling and ½ cup for topping.
Frosting:
- Whip the base: Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip it fluffy: With the mixer running, slowly drizzle in cold cream. Increase speed and whip until stiff peaks form (the cream should hold its shape). Keep cold so it stays fluffy.
Assembly:
- Place the first cake layer on a serving plate. Spread one-third of the frosting, then top with about 1 ¼ cups of strawberries.
- Repeat with the second layer.
- Finish with the third cake layer, spreading frosting all over the top. Pile the remaining strawberries in the center and decorate with whole berries if desired.
Serving and Storage Tips
- Serve chilled for the best texture and freshness. A sharp serrated knife makes clean slices.
- Leftovers can be covered and stored in the fridge for up to 3 days.
- For longer storage, keep the unfrosted cake layers wrapped and frozen for up to 2 months. Assemble fresh for best results.
Helpful Notes
- For extra flavor, macerate the strawberries with a tablespoon of sugar before layering.
- Swap the cream cheese frosting for classic whipped cream if you prefer a lighter finish.
- You can bake this cake a day ahead and assemble it just before serving.
- Try variations like blueberries or raspberries for a twist on the classic.
Conclusion
This strawberry shortcake is soft, creamy, and bursting with fresh strawberry flavor. With its simple ingredients, stunning layers, and dreamy frosting, it’s a dessert that never fails to impress. Whether you’re baking it for a family celebration or just to treat yourself, this recipe is sure to become a favorite.
If you try this strawberry shortcake, don’t forget to leave a comment and a star rating below. Share it with friends on Pinterest or Facebook so they can enjoy it too!
👉 What’s your favorite twist on strawberry shortcake? Tell us in the comments!
Frequently Asked Questions (FAQ)
Can I use frozen strawberries?
Yes, but fresh strawberries give the best texture. If using frozen, thaw completely and drain excess liquid before layering.
How do I make this recipe gluten-free?
Swap the all-purpose flour with a high-quality gluten-free 1:1 baking flour blend. Results may vary slightly in texture.
Can I use just whipped cream instead of cream cheese frosting?
Absolutely! It will be lighter and more traditional, but the cream cheese adds richness and stability.
Is this recipe freezer-friendly?
The baked cake layers freeze beautifully (up to 2 months). Assemble with fresh strawberries and frosting after thawing.
Why did my cake turn out dense?
Most often it’s from overmixing the batter. Mix just until combined, and make sure your baking powder is fresh.