Best 8 Strawberry Shortcake Cake Recipes

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Indulge in the delightful symphony of flavors with our tantalizing Strawberry Shortcake Cake. This delectable dessert is a harmonious blend of sweet strawberries, fluffy cake layers, and creamy whipped cream, creating an irresistible treat that will tantalize your taste buds. Our collection of recipes offers a variety of options to suit your preferences, whether you desire a classic strawberry shortcake with homemade biscuits or a unique twist with a pound cake base. Each recipe is carefully crafted with step-by-step instructions, ensuring that bakers of all skill levels can recreate this summertime favorite. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Here are our top 8 tried and tested recipes!

STRAWBERRY SHORTCAKE CAKE



Strawberry Shortcake Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h40m

Yield 10 servings

Number Of Ingredients 15

9 tablespoons unsalted butter, softened, plus more for greasing
1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups plus 2 tablespoons granulated sugar
3 large eggs
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
1 pound strawberries, plus more to garnish, optional
1 1/2 pounds powdered sugar, sifted
8 ounces cream cheese, at room temperature
2 sticks unsalted butter, softened
1 teaspoon vanilla extract
Dash salt

Steps:

  • For the strawberry shortcake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.
  • Sift together the flour, cornstarch, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
  • Pour the batter into the prepared cake pan. Bake until no longer jiggly like my bottom, 45 to 50 minutes. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake on a cooling rack and allow it to cool completely.
  • Stem and halve the strawberries, and mash then them. Sprinkle the strawberries with the remaining 2 tablespoons granulated sugar and allow to sit for 30 minutes.
  • For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy.
  • Slice the cake in half to make 2 smaller cakes. Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well. Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier.
  • Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second cake layer on top. Add half of the remaining icing to the top, spreading it evenly. Spread the remaining icing around the sides of the cake.
  • Leave plain or garnish with strawberry halves. Serve slightly cool.

STRAWBERRY SHORTCAKE POKE BUNDT CAKE



Strawberry Shortcake Poke Bundt Cake image

This fun poke bundt cake puts a whole new spin on strawberry shortcake!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 12

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
4 oz cream cheese, softened
3 eggs
1 1/2 cups sliced fresh strawberries
1/4 cup granulated sugar
2 teaspoons lemon juice
3/4 cups powdered sugar
2 tablespoons butter, softened
1 oz cream cheese, softened
1 to 2 tablespoons milk
1/4 teaspoon vanilla
1 cup sliced fresh strawberries

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup bundt cake pan with cooking spray with flour.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
  • Meanwhile, in food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to 4-cup glass measuring cup, and set aside. While still in pan, poke holes in cake with end of wooden spoon at 1/2-inch intervals going almost to bottom. Use wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in cake, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.
  • Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter.
  • In medium bowl, mix Cream Cheese Glaze ingredients with electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.

Nutrition Facts : Calories 280, Carbohydrate 46 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 31 g, TransFat 0 g

STRAWBERRY SHORTCAKE ICE CREAM CAKE



Strawberry Shortcake Ice Cream Cake image

This recipe is fast to assemble and while you can absolutely buy the ingredients pre-made, I prefer to make the cake part myself. You can also use angel food cake (loaf shape) or your favorite pound cake.

Provided by thedailygourmet

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 4h50m

Yield 10

Number Of Ingredients 5

1 prepared pound cake
2 cups sliced fresh strawberries, divided
1 tablespoon sugar
1 pint strawberry ice cream (such as Breyer's®)
1 (13 ounce) can whipped cream (such as Reddi Wip®)

Steps:

  • Slice cake horizontally into 3 layers and freeze for 30 to 45 minutes.
  • Meanwhile, combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Once macerated, remove 1 cup of strawberries to a separate bowl for topping; set aside.
  • Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan. Spread the bottom cake layer with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.
  • Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 29.6 g, Cholesterol 112.9 mg, Fat 16.6 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 10 g, Sodium 202 mg, Sugar 18.3 g

STRAWBERRY SHORTCAKE COFFEE CAKE



Strawberry Shortcake Coffee Cake image

Enjoy this delicious coffee cake dessert made with Gold Medal® all-purpose flour and topped with strawberries.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 12

Number Of Ingredients 12

2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup cold butter or margarine
1/2 cup milk
1 teaspoon almond extract
1 egg, slightly beaten
1 cup whipping cream
2 packages (3 oz each) cream cheese, softened
1/3 cup powdered sugar
1 lb fresh strawberries, sliced (3 cups)

Steps:

  • Heat oven to 450°F. In medium bowl, mix flour, granulated sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in milk, almond extract and egg just until blended. Spread in ungreased 13x9-inch pan.
  • Bake 11 to 13 minutes or until golden brown. Cool completely, about 1 hour.
  • In small bowl, beat whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese and powdered sugar on medium speed until well blended. Fold in whipped cream. Frost top of cooled cake with whipped cream mixture. (Frosted cake can be refrigerated up to 6 hours.)
  • Just before serving, top cake with strawberries. (Cake topped with strawberries can be refrigerated up to 2 hours.)

Nutrition Facts : Calories 400, Carbohydrate 32 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 15 g, TransFat 1 1/2 g

STRAWBERRY SHORTCAKE (POUND-CAKE WAY)



Strawberry Shortcake (Pound-Cake Way) image

The cake part of the recipe comes from Better Homes and Garden cookbook and is listed as Hot Milk Sponge Cake. It's light and fluffy and tastes so much better than store-bought pound cake, and it's also incredibly easy to put together in just minutes! You can use Splend instead of the sugar for a sugar-free version. What I also love about this is that it's made with ingredients that I always have on hand so if I need to make a dessert quickly, this is one I usually do!

Provided by LDSMom128

Categories     Dessert

Time 40m

Yield 1 pound cake loaf, 8 serving(s)

Number Of Ingredients 11

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
3 tablespoons butter
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice (bottled is fine)
3 cups fresh strawberries
1/2-1 cup sugar

Steps:

  • In a small bowl, combine the flour, baking powder, and salt. stir to combine and set aside.
  • Using a glass measuring cup or small glass bowl, add the milk and butter and heat in the microwave for about 1 minute and the milk is heated and the butter is melted.
  • Meanwhile, crack the eggs in a large bowl and using a hand-held mixer mix for about 3 minutes and the eggs double in volume and are fluffy. Add the sugar and mix for 3 more minutes. Add the vanilla and lemon juice and mix for a few seconds.
  • Add 1/3 of the flour and mix well. Add half of the hot milk and continue to mix until combined. Add another 1/3 of the flour and mix well. Add the rest of the rest of the milk to combine. End with the flour. You may want to scrape down the bowl to make sure it's all combined well.
  • Pour the batter in to a loaf pan that's been sprayed with the Pam for Baking spray or greased and floured. Bake at 350* for 20-25 minutes and the cake is golden brown and a toothpick inserted comes out clean. Allow the cake to cool completely.
  • Wash and slice the strawberries and add them to a medium sized bowl. Add the sugar. Start out with the 1/2 cup and add more for taste. Refridgerate the berries for at least 20 minutes before serving. While it's sitting the sugar will soften the berries and create a sauce too.
  • Serve with the slice of cake, topped with berries and a dollop of whipped cream or a scoop of vanilla ice cream!

STRAWBERRY SHORTCAKE CAKE



Strawberry Shortcake Cake image

This recipe comes from The Pioneer Woman. This is a pretty sweet, rich cake that is strawberry shortcake in the form of a cake, with cream cheese icing. The cake has a dense crumb and reminds me of a pound cake. Oh - my picture is a 9-inch cake from a springform pan...the picture just got stretched a bit! I recommend using an 8-inch springform pan though, so the cake layers will be a perfect size. NOTE: The recipe is as PW wrote it. However, I recommend cutting the butter in the frosting by half, and just using 1/2 cup (or one stick). It will be more like a regular cream cheese frosting that way.

Provided by Greeny4444

Categories     Dessert

Time 1h20m

Yield 1 8-inch cake, 10 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
3 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
9 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla
1 lb strawberry
1 (8 ounce) package cream cheese, room temperature
1 cup unsalted butter
1 1/2 lbs powdered sugar, sifted (about 4 1/2 cups)
1 teaspoon vanilla

Steps:

  • Stem strawberries and slice them in half from bottom to top. Place them in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. We'll come back to these. In the meantime, make the cake.
  • Sift together flour, salt, baking soda, and cornstarch in a medium bowl; set aside.
  • Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time.
  • Add sour cream and vanilla and mix until combined.
  • Add sifted dry ingredients and mix on low speed until just barely combined.
  • Pour into greased and floured 8-inch cake pan that is at least 2 inches deep (a springform pan works great).
  • Bake at 350 degrees for about 50 minutes. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
  • After they have sat for 30 minutes (or more), mash the strawberries with a fork in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes.
  • To make the icing: combine cream cheese, butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
  • Slice cake in half through the middle. Spread strawberries evenly over each half (cake halves cut-side up), pouring on all the juices. Place cake halves into the freezer for five minutes, to make icing easier.
  • Remove from freezer. Spread icing over the top of the strawberries on the bottom layer. Place the second layer on top.
  • Add the remaining icing to the top and around the sides, spreading evenly.
  • Leave plain or garnish with strawberry halves.
  • Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature (this is if you use two sticks).
  • Store in the fridge!

Nutrition Facts : Calories 855.4, Fat 41, SaturatedFat 25.2, Cholesterol 169.7, Sodium 342.1, Carbohydrate 119.1, Fiber 1.4, Sugar 99.1, Protein 6.5

STRAWBERRY SHORTCAKE-CAKE



Strawberry Shortcake-Cake image

My best friend loves strawberry shortcake. I love cake and love to make special cakes. I developed this combination just for her and now everyone at work loves it and I've even been "hired" to make it for a few people over the years.

Provided by Angelina Potter

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 6

1 box french vanilla cake mix
1 qt fresh strawberries (hulled and cut)
3-4 Tbsp sugar
1 c strawberry preserves (or jam)
8 oz cool whip, thawed (regular, light or fat free)
1 can(s) whipped vanilla frosting (duncan hines)

Steps:

  • 1. Bake cake according to directions. Using two round cake pans. Cool completely.
  • 2. While cake is baking, add sugar to fresh strawberries, mash, cover and refrigerate until ready to use.
  • 3. Combine cool whip and frosting, mix well and refrigerate until ready to use.
  • 4. Once cooled, cut the top of one cake layer to level it, slice second cake in half and level top if needed. (you should have three layers of cake now)
  • 5. Place first thicker cake layer on cake plate and top with thin layer of frosting mixture.
  • 6. Layer mashed strawberries over frosting (reserve 3 Tbsp)
  • 7. Add next layer of cake, spread evenly with strawberry preserves.
  • 8. Top with last layer of cake, frost completely (you may have frosting left over--there is a lot)
  • 9. Add remaining mashed strawberries in the center on the top. May want to garnish with whole strawberries.

STRAWBERRY SHORTCAKE CAKE RECIPE - (4.4/5)



Strawberry Shortcake Cake Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 10

9 tablespoons unsalted butter, softened, plus more for greasing
1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups plus 2 tablespoons granulated sugar
3 large eggs
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
1 pound strawberries, plus more to garnish, optional

Steps:

  • Preheat oven to 340°F. Sift together flour, salt, baking soda, and corn starch. In the bowl of an electric mixer, cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix well until combined. Pour into greased and floured 8-inch cake pan. Bake at 350°F for about 45 minutes, or until no longer jiggly. NOTE: The cake does bake to a very dark golden brown. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack. Allow it to cool completely. Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes. ICING: Combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla and a dash of salt in a mixing bowl. Mix until light and fluffy. Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place the cake halves into the freezer for five minutes, just to make icing easier. Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top, spreading evenly, then spread the remaining 1/3 cup around the sides. Leave plain or garnish with strawberry haves. IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge.

Tips:

  • For the best results, use fresh, ripe strawberries. If you can't find fresh strawberries, you can use frozen strawberries that have been thawed and drained.
  • Make sure the butter and cream cheese are softened to room temperature before you start baking. This will help them cream together smoothly.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. Don't overbake the cake, or it will be dry.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to pipe the frosting.
  • Decorate the cake with additional strawberries, whipped cream, or sprinkles, if desired.

Conclusion:

Strawberry shortcake cake is a delicious and classic summer dessert. It's perfect for potlucks, picnics, and birthday parties. With its moist cake, creamy frosting, and fresh strawberries, it's sure to be a hit with everyone. So next time you're looking for a special dessert, give this strawberry shortcake cake a try.

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