Strawberry Shortcake Cake
This strawberry shortcake cake completely removes the need for individually assembled shortcakes. By baking it as one big batch – layering soft vanilla cake, sweet whipped cream cheese, and tender strawberries – just scoop in and serve! It’s perfect for travel and is always an absolute crowd pleaser.
Why make a strawberry shortcake cake?
I love strawberry shortcakes just as much as the next person, but I think it’s a dessert that needs a little refresh! The tricky part is not straying too far from the classic combination of vanilla cake, whipped cream, and strawberries.
So instead, this recipe alters the way in which strawberry shortcake can be dished out. Rather than keeping all of the components separate and assembling per serving, this shortcake is baked and assembled as one big batch that can easily be spooned and served!
It’s easier, as you just bake one vanilla cake layer and spread the cream and strawberries on top. It’s also much more suited for parties as it’s quick and easy to scoop out a serving. Transporting it is much more efficient as well – just cover and bring it with!
Not to mention, how impressive it looks. The glossy strawberries on top are so mouth-watering and the entire dish looks the part, but is actually so simple. Just wait for the “wows” when the first scoop reveals all the delicious layers!
Strawberry Shortcake Cake Recipe Tips
There are three components to this cake: vanilla cake base, cream cheese whip, and tender strawberries on top. All are very quick and easy, but here are a few tips to ensure it turns out just right!
- Strawberries – This likely goes without saying, but choose the reddest strawberries you can find! And don’t overheat the strawberries, unless you like really soft berries. By heating for only a few minutes, the berries release their sweet juices while still staying nice and toothsome.
- Vanilla Cake Base – There’s not much to say about this vanilla cake base as it’s super simple to make, but keep an eye on it as it bakes! Since it’s such a thin layer, it can very easily over bake. It’s ready when the center bounces back when lightly tapped.
- Whipped Cream Cheese – Since a mound of strawberries are going on top, traditional whipped cream struggles to hold the weight. By adding cream cheese to the mix, it becomes nice and stable. Just make sure to slowly trickle in the heavy cream while mixing as we want to gradually thin out the cream cheese. If it’s poured in too fast, the cream cheese can drown in the liquid and become chunky.
- Baking Dish – I love the look and size of an oval Au Gratin dish, although I know that’s not an incredibly common baking dish for some kitchens. However, anything that holds 2.5 quarts also works here! A 9×9 square dish is your next best option.
Strawberry Shortcake Cake FAQs:
Absolutely! Just swap in a cup for cup gluten-free baking flour. I like Bob’s Red Mill (the blue bag) or King Arthur measure for measure.
You can, but they won’t be AS visually appealing as they turn very soft once thawed. If you’d like to go the frozen route, don’t thaw before heating and add a couple extra minutes to the saucepan time.
Anything that holds 2.5 quarts also works! A 9×9 baking dish is your next best option. A 9″ springform also works, but will be assembled like a traditional cake rather than a spoon-and-serve cake.
This can happen if the heavy cream is added too quickly to the cream cheese. When mixing the two together, slowly pour in the heavy cream as the mixer is running. Once the cream cheese starts to thin out into a creamy consistency, you can then increase the speed at which you add the heavy cream. Once the cream cheese is thin enough, all the heavy cream can be poured in. Now crank up the speed and whip into the most luxurious whipped cream!
For the most visually-appealing experience, serve the day of or the next day. It stays nice and tasty for a good 5 days, but the strawberries start to lose their vibrance after about 2 days.
Cover the dish and keep it in the refrigerator! Serve chilled.
For more strawberry dessert recipes, check out my:
- Strawberry Shortcake Cheesecake Bars
- Strawberry Pizza
- Strawberry Sheet Cake
- Strawberry Pop Tart Shortbread
- Strawberry Cheesecake Cookies
- Roasted Strawberry Cheesecake
- Strawberry Jam Sugar Cookies
Make sure to tag me @butternutbakery on Instagram or leave a comment below if you make this strawberry shortcake cake. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make this strawberry shortcake cake!
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Strawberry Shortcake Cake
- Total Time: 2 hours 50 minutes
- Yield: 8 servings
Description
Say hello to an entirely new way of enjoying strawberry shortcake! This strawberry shortcake cake is baked with a layer of soft vanilla cake, topped with whipped cream cheese, and piled with sweet tender strawberries – all in one dish! It eliminates the need to assemble individual servings. Just scoop in and enjoy!
Ingredients
Sweet Strawberries
- 2 lb container of strawberries, hulled and quartered
- 2 tbsp sugar
- 1 tsp cornstarch
- 1 tsp corn syrup (optional, helps with shine)
Vanilla Cake
- 1/2 cup (120g) milk
- 1 tbsp lemon juice
- 1/4 cup (56g) unsalted butter, softened
- 1/2 cup + 2 tbsp (125g) sugar
- 1 large egg + 1 egg white
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup (96g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
Whipped Cream
- 6 oz full fat cream cheese, softened
- 1/2 cup (55g) powdered sugar
- 1 1/2 cups (360g) heavy whipping cream
Instructions
Sweet Strawberries
- Add 1 pound of the quartered strawberries to a medium saucepan along with the sugar. Place over medium heat and stir until the sugar is dissolved, about 2 minutes.
- In a small dish, mix together the cornstarch and 1 tablespoon of water. Pour into the pot and stir until the sauce starts to glaze the strawberries, about 1 minute. Also mix in the corn syrup at this step if using.
- Remove from heat and stir in the remaining 1 pound of quartered strawberries. Set aside.
Vanilla Cake
- Preheat the oven to 350F and grease an oval Au Gratin dish or anything that holds 2.5 quarts – see notes for different pan options.
- In a measuring glass, mix together the milk and lemon juice and set off to the side.
- In a large bowl, mix together the butter and sugar until smooth and creamy. This can be done by hand or with an electric mixer. Then whisk in the egg, egg white, and vanilla until combined and frothy. Whisk in the baking powder and salt to distribute, then whisk in the flour. Just before it’s fully combined, pour in the milk and lemon mixture and whisk to fully bring the batter together.
- Pour into your dish and bake for 18 to 20 minutes or until the center bounces back when lightly tapped. Place in the refrigerator to cool for about 30 minutes.
Whipped Cream
- Then make the whipped cream. In a large bowl using a hand or stand mixer with the whisk attachment, mix together the cream cheese and powdered sugar until smooth.
- With the mixer running on medium speed, slowly trickle in the heavy cream. Once it starts to smooth and thin out the cream cheese, stop and scrape down the bowl. Mix again and then begin to increase the rate at which you pour in the cream until it’s all in. Crank the speed up to high and whip until you reach firm peaks – the mixture should hold its shape but still appear soft and smooth so be careful not to over whip!
- Spread the cream over the cooled cake all the way to the edges (it’s ok if it’s still slightly warm). Then use a slotted spoon to scoop the strawberries over top, leaving behind any excess juices.
- Refrigerate for at least two hours or overnight. Then use a serving spoon to dig in!
Notes
BAKING PANS – 9×9 also works here! As well as a 9” springform but in that case, you would have a more traditional cake where you remove the baked cake from the pan, cool completely, and top with the whipped cream and strawberries. Serve by the slice rather than scooping with a spoon.
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
Haven’t made it yet but looks yummy! Question – is this moving away from shortcake and more like “birthday” cake?
No it’s definitely still shortcake!
Could I use buttermilk instead of milk and lemon juice? I have some to use up and this cake is calling my name