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Strawberry season is upon us: that glorious time of year when fresh strawberries actually taste like… well, strawberries. I hope you can find locally-grown berries near you because the flavor and color of berries not shipped around the world or across the country is worth the higher price! And with strawberries in hand, what’s better to make than (naked) strawberry shortcake cake!
This is a variation on a cake my family had almost every day during strawberry season while I was growing up. Mom would make at least one of these a week and usually, late at night when we got in from work outside, we would all enjoy a piece with fresh strawberries and whipped cream.
I know you will love this cake for a special occasion or just a weeknight! Cut and serve! Need I say more? This is truly a perfect start to summer!
More Strawberry Desserts
Watch how to make this strawberry shortcake cake:
If this is your jam (oh, jam WOULD be good in this as an additional layer!), you may also love my strawberry and rhubarb shortcakes. They’re deconstructed and just a little bit tart.
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I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Strawberry Shortcake Cake
Ingredients
For the shortcake
- ⅔ cup granulated sugar
- 2 cups all-purpose flour
- 3 tsp baking powder
- ⅓ cup unsalted butter room temperature
- 1 large egg
- 1 cup whole milk
- 1 tsp vanilla extract
For the whipped cream
- 1 ½ cups heavy cream
- 4 oz cream cheese room temperature
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tbsp orange zest
- 2 cups strawberries cleaned, hulled, and sliced
Instructions
For the shortcake
- Preheat oven to 350°F.
- In the bowl of an electric mixer, combine sugar, flour, and baking powder.⅔ cup granulated sugar, 2 cups all-purpose flour, 3 tsp baking powder
- With the mixer running on medium-low, add butter 1 tablespoon at a time. Mix until the ingredients are a sandy texture.⅓ cup unsalted butter
- In a measuring cup or bowl, mix the egg, milk, and vanilla extract.1 large egg, 1 cup whole milk, 1 tsp vanilla extract
- With the mixer running, add milk mixture to the dry ingredients and mix until no dry streaks remain.
- Grease two 8-inch round cake pans and evenly distribute the batter between pans. Bake in preheated oven for 20-30 minutes until just slightly golden and a wooden skewer inserted comes out clean.
- Remove from oven and cool in pans for 10 minutes. Then invert onto a cooling rack and cool until completely cooled.
- While cooling, prepare the whipped cream.
For the whipped cream
- Whip cream cheese until light and fluffy.4 oz cream cheese
- Add heavy cream, sugar, vanilla extract, and orange zest.1 tsp vanilla extract, 1 ½ cups heavy cream, 3 tbsp granulated sugar, 1 tsp vanilla extract, 2 tbsp orange zest
- Whip until the cream reaches stiff peaks.
To assemble the cake
- Place one cooled cake on plate. Top with approximately one cup of whipped cream mixture. Spread evenly and top with one layer of sliced strawberries.2 cups strawberries
- Top with second cake round, pressing slightly to adhere. Then add another cup of cream mixture.
- Finish with more berries. On this final layer, take more time to assemble as this is the final presentation.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Can I make the cake a day ahead?
This is my first strawberry shortcake. I am following the recipe and video exactly, but my cake batter is thin, not nearly as thick as the video. What could I have done wrong?
Love this recipe! Made it for my friends bday and it was a huge hit. Easy to follow and fun for my son to help throughout the process.
I dont have 8 inch cake pans, just 9 inch. This size I use the most. How can I make this recipe in a 9 inch cake pan? Thank you. Love all you do and share!!
Can I make this a night in advance and store it in the fridge?
Made this for the 4th of July (I added some blueberries for a red, white and blue theme). It looked gorgeous and tasted even better. Everyone raved! I’ll be making this one again. It’s so easy, too. Thanks for this fantastic recipe.