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    Home » Cakes » Strawberry Shortcake Cake

    Strawberry Shortcake Cake

    Published: May 27, 2016 · Modified: Mar 29, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Light and tender vanilla chiffon cake filled with sweet whipped cream and juicy fresh strawberries. Strawberry Shortcake Cake is the perfect dessert!

    A piece of strawberry shortcake cake on a plate with strawberries and a fork.

    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

    Ingredients for strawberry shortcake in dishes.
    • 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.

    Sugar oil and other ingredients for sponge cake in a white mixing bowl.

    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.

    Whipped egg whites in a bowl.

    Gradually add remaining ¾ cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes on medium high speed.

    Folding egg whites into cake batter.

    Fold one-third of the egg whites into batter. Gently fold in remaining egg-white mixture with a rubber spatula.

    Sponge cake batter in a tube cake pan.

    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.

    Baked sponge cake in a 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. 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.

    Strawberry shortcake cake on a cake stand.

    Chill cake at least 1 hour. Sprinkle with confectioners' sugar just before serving, if desired.

    Two plates of strawberry shortcake cake next to a full cake.

    How to serve

    Serve the slice of cake dusted with powdered sugar and additional strawberries and whipped cream.

    A fork taking a bite of strawberry shortcake cake.

    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!

    • Strawberries and Cream Chocolate Cake
    • Homemade Strawberry Sauce (Strawberry Topping)
    • Strawberry Oatmeal Bars
    • Strawberry Shortcake Bars

    If you’ve tried this strawberry shortcake cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    A piece of strawberry shortcake cake on a plate with strawberries and a fork.

    Strawberry Shortcake Cake

    Vanilla sponge cake with layers of whipped cream and strawberries in the middle.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 15 minutes
    Servings: 16 servings
    Calories: 375kcal
    Author: Kate @ I Heart Eating

    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
    • â…“ cup granulated sugar
    US Customary - Metric

    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

    Serving: 1serving | Calories: 375kcal | Carbohydrates: 42g | Protein: 6g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 127mg | Sodium: 158mg | Potassium: 264mg | Fiber: 1g | Sugar: 26g | Vitamin A: 575IU | Vitamin C: 33.5mg | Calcium: 86mg | Iron: 0.7mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Adapted from Martha Stewart.

    « Roasted Summer Vegetables
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Holly

      April 06, 2022 at 6:13 pm

      5 stars
      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.

      Reply
      • Kate

        April 07, 2022 at 9:35 pm

        Thank you so much!

        Reply
    2. Kelsey

      December 31, 2018 at 9:47 pm

      5 stars
      Delicious cake recipe. Thank you for sharing!

      Reply
      • Kate

        December 31, 2018 at 10:26 pm

        Thanks! I'm glad you liked the cake. =) Thank you for commenting!

        Reply
    3. Carl Wright

      May 28, 2016 at 1:08 pm

      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! :)

      Reply
      • Kate

        May 29, 2016 at 12:52 pm

        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! =)

        Reply
        • Carl Wright

          May 29, 2016 at 1:21 pm

          Thank you! :)

          Reply

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