How to Make Strawberry Shortcake Cake in 6 Steps

Looking for the ultimate summer dessert? This easy 6-step Strawberry Shortcake Cake recipe is bursting with fresh berry flavor. Discover how.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 44 people

Course: Breakfast, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

2 1/2 Cups (265g) sifted cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 Cups (300g) granulated sugar
1/2 Cup (113g) unsalted butter, room temperature
4 large egg whites, room temperature
1/2 Cup (120ml) vegetable oil
1 Tbsp pure vanilla extract
1 1/4 Cups (300ml) full-fat buttermilk, room temperature

Method

Step 1: Prep and Mix the Batter
Begin by preheating your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them generously and lining the bottoms with parchment paper. In the bowl of a stand mixer, cream your room-temperature butter and granulated sugar together on medium-high speed for 3 to 4 minutes until pale and incredibly fluffy. This step incorporates microscopic air bubbles, which expand in the oven. Reduce the speed and add your eggs and egg whites one at a time, followed by the vanilla. Finally, alternate adding your sifted dry ingredients and milk in three batches, mixing until just combined.
Step 2: Bake the Vanilla Sponge
Divide the batter evenly between your two prepared cake pans. Use a kitchen scale for perfect accuracy if you have one. Bake in the center of your preheated oven for 30 to 35 minutes. You will know they are done when the edges pull slightly away from the pan and a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before inverting them onto wire racks to cool completely.
Step 3: Macerate the Fresh Strawberries
While the cake layers are cooling, prepare your sweet macerated strawberries. Wash, hull, and slice about 1 ½ pounds of your fresh strawberries. Place them in a medium bowl and toss them with the ¼ cup of granulated sugar. Let them sit at room temperature for at least 30 minutes. The sugar will draw out the fruit's natural moisture, creating a gorgeous, ruby-red strawberry syrup.
Step 4: Whip the Stabilized Cream Frosting
To create a whipped cream frosting that won't melt the second it hits the table, we use a stabilizing trick. In a chilled metal bowl, beat the softened mascarpone cheese and powdered sugar until smooth. Slowly pour in the cold heavy whipping cream while mixing on low. Once combined, increase the speed to medium-high and whip until stiff, billowy peaks form. Do not overwhip, or it will turn into butter!
Step 5: Assemble and Fill the Cake Layers
Once your cakes are completely cool, level the tops with a serrated knife if they are domed. Place the first layer on your cake stand. Actionable Tip: Drain your macerated strawberries, reserving the syrup. Use a pastry brush to soak the bottom cake layer with that sweet strawberry syrup! Next, pipe a thick "dam" or ring of whipped cream frosting around the outer edge of the cake layer. Fill the center with your drained, macerated strawberries.
Step 6: Frosting and Final Decoration
Gently place the second cake layer on top. Scoop a generous amount of the stabilized whipped cream frosting onto the top of the cake. Using an offset spatula, spread the frosting over the top and down the sides. For a rustic, summery aesthetic, don't worry about getting the sides perfectly smooth; elegant swoops and swirls look beautiful. Finally, garnish the top with your remaining ½ pound of fresh, whole, or halved strawberries to create a stunning berry crown.