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Best-Ever Strawberry Shortcake Cake Recipe – Easy & Homemade
Strawberry Shortcake Cake is a bright, comforting dessert that brings together tender vanilla cake, creamy cheesecake-style topping, and juicy fresh strawberries. It is simple enough for a relaxed weekend bake yet beautiful enough to serve at birthdays, picnics, and family celebrations.
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Why Make This Recipe
- Simple ingredients: This strawberry shortcake cake uses familiar pantry and refrigerator staples.
- Perfectly balanced flavor: The soft cake, tangy cream cheese, lightly sweet whipped cream, and fresh berries complement one another beautifully.
- Easy to serve: Because it bakes in a 9×13 inch pan, it is ideal for sharing with a crowd.
- Fresh and festive: Sliced strawberries add vibrant color and a naturally sweet finish without requiring complicated decoration.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 2 cups strawberries, hulled and sliced
- 1 tablespoon powdered sugar (optional)
How to Make It
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy. This creates a smooth, airy base for the cake batter.
Add the milk and vanilla extract, mixing well. Continue mixing until the wet ingredients are evenly combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing, as this can make the cake less tender.
Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, whip the heavy cream with powdered sugar (if using) until stiff peaks form. The whipped cream should hold its shape when the beaters are lifted.
In a separate bowl, beat the cream cheese until smooth. Gradually fold the whipped cream into the cream cheese until combined. Fold gently to keep the mixture light and fluffy.
Once the cake has cooled, spread the cream cheese and whipped cream mixture over the top. Make sure the cake is fully cool so the topping stays thick and smooth.
Top with the sliced strawberries, and serve. Arrange the strawberries evenly for an attractive finish and easy serving.
How to Serve It
- Serve chilled or at cool room temperature for the best contrast between the creamy topping and fresh strawberries.
- Add a light dusting of powdered sugar just before serving for an elegant finish.
- Pair each slice with extra fresh strawberries or a spoonful of whipped cream.
How to Store It
Cover the cake and store it in the refrigerator because the cream cheese topping and strawberries are perishable. Enjoy refrigerated leftovers while the topping and fruit are fresh.
For freezing, freeze the unfrosted cake rather than the fully assembled dessert when possible. Wrap the cooled cake securely and thaw it in the refrigerator before adding the cream cheese and whipped cream topping and strawberries.
This cake is best served cold or at room temperature. Reheating is not recommended because heat can soften the topping, affect the strawberries, and reduce the cake’s fresh texture.
Helpful Tips
- Bring the butter and cream cheese to the proper softened consistency so they blend smoothly without lumps.
- Mix the batter only until the ingredients are combined to help keep the cake tender.
- Cool the cake completely before spreading on the topping; otherwise, the cream mixture may soften or slide.
- Slice the strawberries shortly before serving when possible for the freshest appearance and texture.
Optional Variations
- Add a little extra vanilla flavor to the cake or topping if desired.
- Replace some or all of the strawberries with another fresh berry, such as blueberries or raspberries.
- Add a thin layer of strawberry preserves between the cooled cake and the cream cheese topping for a more intense strawberry flavor.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. Bake the cake ahead and let it cool completely. Add the cream cheese and whipped cream topping and strawberries closer to serving for the best texture.
How do I know when the cake is done?
The cake is ready when a toothpick inserted in the center comes out clean after baking for 25-30 minutes.
Why does the cake need to cool before adding the topping?
A warm cake can soften the cream cheese and whipped cream mixture, causing it to lose its structure or slide from the surface.
Can I use frozen strawberries?
Fresh strawberries are recommended because they provide the best texture and appearance. Frozen strawberries may release extra liquid as they thaw and can make the topping watery.
Does this dessert need to be refrigerated?
Yes. Store the finished cake in the refrigerator because it contains heavy cream, cream cheese, and fresh strawberries.
Strawberry Shortcake Cake
A bright, comforting dessert that features tender vanilla cake topped with a creamy cheesecake-style mixture and fresh strawberries, perfect for any celebration.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter, softened Bring to room temperature.
- 1 cup milk
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Topping Ingredients
- 1 cup heavy cream Use chilled for best results.
- 8 ounces cream cheese, softened Bring to room temperature.
- 2 cups strawberries, hulled and sliced Slice shortly before serving.
- 1 tablespoon powdered sugar (optional) For sweetening the whipped cream.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the milk and vanilla extract, mixing well until evenly combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Topping Preparation
- While the cake is baking, whip the heavy cream with powdered sugar until stiff peaks form.
- In a separate bowl, beat the cream cheese until smooth. Fold the whipped cream into the cream cheese until combined.
Assembly
- Once the cake has cooled, spread the cream cheese and whipped cream mixture over the top.
- Top with the sliced strawberries, arranging them evenly.
Notes
Store covered in the refrigerator. Best served cold or at room temperature.
