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Strawberry Shortcake Cake

Strawberry Shortcake Cake Recipe - The Best Summer Dessert!

This Strawberry Shortcake Cake is the ultimate summer dessert, featuring layers of perfect vanilla cake, fresh whipped cream, juicy strawberries, and a surprising touch of balsamic glaze for added depth and flavor. Light, refreshing, and visually stunning, this cake is ideal for spring and summer gatherings.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16
Calories 503 kcal

Ingredients
  

For the Cake:

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ cup unsalted butter room temp
  • cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • ¼ cup oil vegetable, canola, or light olive oil works great
  • ¼ cup sour cream full fat, please!
  • 1 cup whole milk

For the Strawberries:

  • 2 pints fresh strawberries
  • 1 tablespoon Sprouts Organic Balsamic Glaze optional but highly recommended
  • 2 tablespoons sugar

For the Whipped Cream:

  • 2 cups heavy whipping cream
  • ¾ cup powdered sugar divided
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese again, full fat!
  • ¼ cup diced strawberries from the glazed batch

Instructions
 

  • Step: Bake the Cake: Preheat your oven to 350°F. Grease three 8-inch cake pans, dust them with flour, and line the bottoms with parchment paper.
    1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    2. In a stand mixer, beat the butter until smooth. Slowly add the sugar while mixing, and keep going until the mixture is light and fluffy. Take your time here—it’s worth it!
    3. Add the eggs one at a time, blending well after each addition. Mix in the vanilla and oil.
    4. Reduce the mixer speed to low. Alternate adding the milk and flour mixture, starting and ending with the flour. Blend just until combined.
    5. Divide the batter evenly among the prepared pans and bake for 22–30 minutes, or until a toothpick comes out clean. Let the cakes cool before freezing them briefly to lock in moisture.
    Bake theStrawberry Shortcake Cake.webp
  • Step: Prep the Strawberries: Dice the strawberries and toss them in a bowl with the balsamic glaze and sugar. Cover and pop them in the fridge while you whip up the cream.
  • Step: Whip That Cream: Chill your mixing bowl and beaters in the freezer for 5 minutes.
    1. Pour in the heavy cream and start beating. Add ¼ cup of powdered sugar and the vanilla as it thickens.
    2. Clean the mixing bowl, then blend the cream cheese until silky smooth. Add the remaining ½ cup of powdered sugar and mix again.
    3. Fold in the reserved whipped cream gently—don’t overmix!
    Strawberry-Vanilla-Cake-Recipe
  • Step: Assemble Your Masterpiece: Layer the cooled cakes with whipped cream and strawberries. Repeat until you’ve stacked all three layers.
    1. Garnish with whole strawberries if you’re feeling fancy.
    2.Serve immediately or chill until ready to serve. Pro tip: This cake tastes best within 1–2 hours of assembly.
    Assemble Your Masterpiece to serve

Notes

  • Make Ahead Tip: You can bake and freeze the cake layers a day or two in advance to save time.
  • Storage: Best served within 1-2 hours of assembly. Store leftovers in the refrigerator.
  • Flavor Boost: The optional Sprouts Organic Balsamic Glaze adds a unique depth to the strawberries without overpowering their natural sweetness.
Keyword Balsamic Strawberry Dessert, Strawberry Shortcake Cake, Summer Dessert Recipe, Vanilla Cake with Strawberries, Whipped Cream Cake