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Strawberry shortcake
Isabella

Strawberry Shortcake Layer Cake

This strawberry shortcake layer cake is soft, creamy, and bursting with fresh strawberry flavor. With tender vanilla-almond cake layers, juicy strawberries, and fluffy cream cheese whipped frosting, it’s an elegant yet approachable dessert perfect for celebrations or everyday treats.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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 vanilla extract pure
  • ½ teaspoon almond extract optional but recommended
  • ⅔ cup sour cream
  • ¾ cup milk whole or 2%, room temperature
Filling
  • 3 cups fresh strawberries sliced or diced, divided
  • 2 tablespoons strawberry jam
Frosting
  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • ¾ teaspoon vanilla extract
  • 2 ¼ cups heavy whipping cream very cold

Method
 

  1. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line with parchment paper, and lightly grease again.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl or stand mixer, beat the sugar, oil, eggs, egg whites, vanilla extract, and almond extract until smooth. Mix in the sour cream until fully combined.
  4. Add half of the dry ingredients to the batter. Slowly mix in the milk, then add the remaining dry ingredients. Scrape down the sides of the bowl and mix just until combined.
  5. Divide the batter evenly between the prepared pans. Tap the pans lightly on the counter to release air bubbles.
  6. Bake for 18–22 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
  7. For the filling, mix the sliced strawberries with the strawberry jam. Set aside.
  8. To make the frosting, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  9. With the mixer running on low, slowly drizzle in the cold heavy cream. Increase speed and whip until stiff peaks form.
  10. Assemble the cake by placing one cake layer on a serving plate. Spread one-third of the frosting on top and add about one-third of the strawberries.
  11. Repeat with the second layer. Top with the final cake layer and spread the remaining frosting over the top. Garnish with remaining strawberries if desired.

Notes

For extra flavor, macerate the strawberries with a tablespoon of sugar before assembling. The cake layers can be baked a day ahead and stored wrapped at room temperature. Unfrosted layers also freeze well for up to 2 months.