Light and tender vanilla chiffon cake filled with sweet whipped cream and juicy fresh strawberries. Strawberry Shortcake Cake is the perfect dessert!
Strawberry Shortcake Cake is different than a traditional strawberry shortcake that's made with biscuits. This strawberry shortcake is the type that's made sponge cake.
The cake is a great way to showcase juicy summer strawberries. It has a soft and tender texture, and it pairs perfectly with the sweetened whipped cream and yummy strawberries.
It's the perfect summer dessert!
Ingredient notes
- Cake flour: If you don't have cake flour, you can make your own cake flour substitute.
- Vegetable oil: Or another neutral oil.
- Milk: Using milk with more fat, like whole milk, will give you a softer, richer cake.
How to make strawberry shortcake cake
In a medium bowl, whisk together the dry ingredients - flour, ¾ cup sugar, baking powder, and salt.
In a very large bowl, whisk together oil, egg yolks, and milk until well-combined. Whisk in flour mixture until just incorporated.
In a separate bowl, whip egg whites with a hand mixer or a stand mixer on high speed until frothy. Add cream of tartar and vanilla bean paste or extract; beat until soft peaks form.
Gradually add remaining ¾ cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes on medium high speed.
Fold one-third of the egg whites into batter. Gently fold in remaining egg-white mixture with a rubber spatula.
Carefully pour batter into tube pan.
Top tip >> Pour the batter into the pan as close to the pan as possible. Dropping the batter in from farther up can cause the batter to deflate.
Bake for 45-55 minutes, or until top of cake springs back when touched. Remove from oven, and let cool upside down (on a glass bottle) 1 hour.
To make the filling, beat cream, sugar, and vanilla together until medium peaks form. If you'd like more information, you can find additional tips on how to make whipped cream.
Slide a thin knife around edges of tube and side of pan. Cut cake horizontally into 3 layers with a serrated knife.
Place bottom layer to a serving plate. Spread thin layer of whipped cream on cake.
Add half strawberries over whipped cream. Top with another thin layer of whipped cream.
Add middle layer, and repeat with remaining whipped cream and sliced strawberries. Top with remaining cake layer.
Chill cake at least 1 hour. Sprinkle with confectioners' sugar just before serving, if desired.
How to serve
Serve the slice of cake dusted with powdered sugar and additional strawberries and whipped cream.
Storage
Cover any leftover cake with plastic wrap and store in the refrigerator. The cake will keep for 2-3 days when properly stored in the fridge.
More strawberry recipes!
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Strawberry Shortcake Cake
Ingredients
Cake
- 2 ¼ cups cake flour
- 1 ½ cups granulated sugar divided
- 2 ¼ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup vegetable oil
- 7 large egg yolks
- 9 large egg whites
- ¾ cup milk
- ½ teaspoon cream of tartar
- 2 teaspoons vanilla bean paste or vanilla extract
Filling
- 2 pounds fresh strawberries hulled and sliced, plus more for serving
- 1 pint cold heavy cream
- ⅓ cup granulated sugar
Instructions
- Preheat oven to 325 F.
- In a medium bowl, whisk together flour, ¾ c. sugar, baking powder, and salt.
- In a very large bowl, whisk together oil, egg yolks, and milk until well-combined.
- Whisk in flour mixture until just incorporated.
- In a separate bowl, whip egg whites with a mixer on high speed until frothy.
- Add cream of tartar and vanilla bean paste or extract; beat until soft peaks form.
- Gradually add remaining ¾ cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes.
- Fold one-third of the egg whites into batter.
- Gently fold in remaining egg-white mixture with a rubber spatula.
- Carefully pour batter into tube pan.
- Bake for 45-55 minutes, or until top of cake springs back when touched.
- Remove from oven, and let cool upside down (on a glass bottle) 1 hour.
- To make the filling, beat cream, sugar, and vanilla together until medium peaks form.
- Slide a thin knife around edges of tube and side of pan.
- Cut cake horizontally into 3 layers with a serrated knife.
- Place bottom layer to a serving plate.
- Spread thin layer of whipped cream on cake.
- Add half strawberries over whipped cream.
- Top with another thin layer of whipped cream.
- Add middle layer, and repeat with remaining whipped cream and strawberries.
- Top with remaining cake layer.
- Chill cake at least 1 hour.
- Sprinkle with confectioners' sugar just before serving, if desired.
Video
Notes
- Cake flour: If you don't have cake flour, you can make your own cake flour substitute.
- Vegetable oil: Or another neutral oil.
- Milk: Using milk with more fat, like whole milk, will give you a softer, richer cake
- .Nutrition facts have been estimated.
Nutrition
Adapted from Martha Stewart.
Mykala
We enjoyed every bite and it made a beautiful cake.
Kate
Thank you!
Holly
Thank you for using heavy cream! The flavor beats frozen topping with fresh strawberries. The cake was amazing and the cream and strawberries made it perfect.
Kate
Thank you so much!
Kelsey
Delicious cake recipe. Thank you for sharing!
Kate
Thanks! I'm glad you liked the cake. =) Thank you for commenting!
Carl Wright
Thank you for sharing this recipe Kate. One of my favourite desserts in season is the strawberry shortcake. Strawberry picking season is still a few weeks away in Canada. Really looking forward to it! :)
Kate
I bet! It's really hard to beat fresh strawberries when they come in! Strawberry shortcake made with sponge cake is one of my favorites, too. I hope you enjoy this as much as I do! =)
Carl Wright
Thank you! :)