Strawberry Shortcake Cake

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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