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Strawberry Shortcake Cake

Strawberry Shortcake Cake

This Strawberry Shortcake Cake is a moist, creamy, and flavorful twist on a classic dessert. Infused with a luscious strawberry tres leches soak and topped with fluffy whipped cream and fresh berries, it's the ultimate crowd-pleasing treat for any celebration or gathering.
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Prep Time 25 minutes
Cook Time 34 minutes
Total Time 59 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 1 box vanilla or French vanilla cake mix (15.25 oz)
  • 0.5 cup whole milk
  • 0.5 cup vegetable oil
  • 4 large eggs room temperature
  • 1 cup sour cream
For the Tres Leches Strawberry Soak
  • 0.75 cup sweetened condensed milk
  • 0.75 cup evaporated milk
  • 0.75 cup half and half
  • 0.5 lb fresh strawberries hulled
  • 1 tbsp granulated sugar
For the Whipped Cream Topping
  • 3 cups heavy whipping cream very cold
  • 1 cup powdered sugar
  • 1.5 tsp pure vanilla extract
  • 0.5 lb fresh strawberries chopped, for garnish

Method
 

  1. Preheat oven to 350℉ (175℃) and grease a 13x9” baking dish.
  2. In a large bowl, mix cake mix, milk, oil, eggs, and sour cream until smooth (about 2 minutes on medium speed).
  3. Pour batter into prepared dish and smooth the top. Bake for 30–34 minutes or until a toothpick comes out clean.
  4. While still warm, poke holes all over the cake using a skewer or spoon handle to help it absorb the soak.
  5. Mash strawberries and sugar together in a bowl until mostly smooth. Add sweetened condensed milk, then stir in evaporated milk and half and half.
  6. Slowly pour the strawberry tres leches mixture over the warm cake, letting it absorb evenly.
  7. In a chilled bowl, whip cold heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form (about 3–5 minutes).
  8. Once the cake is completely cooled and soaked, spread whipped cream on top and garnish with chopped strawberries.
  9. Refrigerate the cake for at least 2 hours before serving—overnight for best results. Slice and serve cold.

Notes

Use room temperature eggs and sour cream for the best batter texture. Chill thoroughly for a fully absorbed, creamy result. Try lemon zest or almond extract in the whipped cream for a flavor twist. Substitute with blueberries or peaches if strawberries are unavailable.