I promise you, this will be the Best Strawberry Shortcake Cake Recipe you’ll ever make!
This Strawberry Shortcake Cake recipe is made using two layers of moist yellow cake, strawberry topping, fresh strawberries, and delicious whipped cream!
Okay, I know what you’re thinking. You’re so happy I made this recipe for you just in time for the Fourth of July, right? I mean this is an incredibly festive and perfect dessert for the 4th and the rest of your summer cookouts. I had to make this cake recipe three times just to get it right for you guys to give it a try. When you go through the ingredients you will find that what you need to make this recipe is very common and affordable. Just the way I try to keep it for ya!
Common and affordable ingredients are what great food is made of!
If you are new to my food blog, first of all, “Hey boo!” Secondly, the recipes I create on my blog are simply using common and affordable ingredients. There is nothing worse than finding a recipe you want to try only to find that you have never heard of or can’t find any of the ingredients it requires. I don’t know about you, but I can’t stand that. On my food blog, my goal is to help you create delicious food to share with your family and friends but with very easy instructions and ingredients that you have heard of before.
- Vanilla Extract
- Whipped Cream
- Cream Cheese
- Sliced Strawberries
- Strawberry Topping
See! That doesn’t sound too bad, right?!
Making this cake recipe is incredibly easy. You are going to follow the instructions and go through making a cake as you normally would, the best part of making this cake is adding warm milk. That’s a new technique for me! I promise I will be adding warm milk to my cakes from now on. I feel that it makes the cake extra moist and buttery. Out of the three times, I have made this cake, it has come out the same way each and every time. I’m anxious to hear what you guys think about it.
You can make this cake in a 9X13 sheet pan as well!
What I love about this Strawberry Shortcake Cake recipe is how you get an even serving of all the ingredients in this recipe. Unlike traditional Strawberry Shortcake, sometimes I run out of strawberries before I’m done with the cream and sometimes I’m out of the cream before I’m out of the biscuit. Making this Strawberry Shortcake Cake recipe gives me the satisfaction of not running out of any of the important elements of a Strawberry Shortcake.
This Strawberry Shortcake Cake recipe is a lot like my Peach and Strawberry Shortcake Cake!
You will love this recipe. I promise you. Especially if you are planning on or have picked strawberries this season. You’re going to need a recipe to use those strawberries. If this doesn’t cut it for you, you can also check out my Easy Strawberry Crumble recipe or Strawberry and White Chocolate Scones.
Another thing I love about this cake recipe is that it doesn’t have to look incredibly pretty because it isn’t going to last that long anyway. I love the look of this cake as is. It looks pretty enough to eat but it also has a rustic look as well. The look of this cake is the perfect look of summer desserts!
This recipe is partially adapted from “A Passion for Baking” by Marcy Goldman
Kitchen Aid Mixer
Round Cake Pan
- 1 c. unsalted butter, softened
- 2 c. sugar, finely pulverized
- 2 large eggs, room temperature
- 3 tsp. Pure vanilla extract
- 3 c. all-purpose flour
- 4 tsp. Baking powder
- ½ tsp. Salt
- 2 c. warm milk
- 8 oz. cream cheese, softened
- 2 ½ cups. Heavy whipping cream
- ½ tbsp. Vanilla extract
- ¾ c. powdered sugar
- 1-pint strawberries, sliced
- 11.75 oz. Strawberry Topping, jar
- Preheat oven to 350 Degrees. Spray two 9-inch round cake pans and line the bottom of the pans with parchment paper. Set aside.
- Using a food processor, add the sugar, and pulse for 1-2 minutes. Set Aside.
- Using a handheld mixer or standing mixer, add the butter and sugar until light and fluffy in a mixing bowl. Add the eggs and add vanilla extract and blend well. In a separate medium bowl, whisk the flour, baking powder, and salt. Begin to add the dry ingredients to the butter mixture while interchangeably adding the warm milk until all ingredients are combined. Use a rubber spatula to scrape the sides of the bowl to continue mixing.
- Pour the batter evenly into the two separate round cake prepared pans. Smooth the tops of the cake with a rubber spatula. Bake in the oven on middle rack for 20-25 minutes or until toothpick inserted and comes out clean. Once the cakes are finished baking allow to cool completely.
- In a separate large bowl, mix the cream cheese until creamy with a standing mixer on slow to medium speed. Slowly add the heavy whipping ensuring lumps are being worked out. Increase the speed to medium and add the vanilla extract. Add the powdered sugar slowly ½ cups at a time. Once all the powdered sugar and heavy cream has been added, increase speed and beat the whipping cream until stiff peaks form.
- Place one of the cool cakes on the serving plate for the cake. Spread half of the strawberry topping on the cake and spread evening using a spoon. Sprinkle half of the sliced strawberries on top of the cake as well. Carefully spread half of the whipped topping on the cake. Repeat the process using the other round cake layer. Top the cake with extra fresh sliced strawberries if you have them. Keep in cool location until ready to serve.
- NOTE: You can use a 9X13 rectangular baking dish and bake for 25-30 minutes. Once the cake has cooled, pour the entire jar of strawberry topping on the cake, add some strawberry slices, spread the whipped cream on top, and add more strawberry slices.