Moist Strawberry Shortcake Cake with Whipped Cream Frosting Recipe

Imagine the peak of strawberry season: sweet, ruby-red berries bursting with flavor, nestled atop layers of tender vanilla cake and enveloped in clouds of creamy frosting. That’s exactly what you get with Moist Strawberry Shortcake Cake with Whipped Cream Frosting. This show-stopping dessert combines the irresistible charm of classic strawberry shortcake with the sophistication of a fluffy layer cake, finished with a rich yet airy whipped cream cheese frosting that makes every bite absolutely unforgettable. It’s the perfect centerpiece for a summertime celebration or whenever you want to wow your favorite people with a dessert that tastes as stunning as it looks.

Ingredients You’ll Need

All the magic of this Moist Strawberry Shortcake Cake with Whipped Cream Frosting comes from a handful of simple, well-chosen ingredients. Every element plays a crucial role, whether adding flavor, providing structure, or creating that dreamy, nostalgic cake texture we all crave.

• All-purpose flour: The sturdy-yet-tender foundation for the cake, providing structure without heaviness.
• Baking powder: Essential for a lofty, soft crumb in every layer.
• Salt: A small amount that magically enhances the sweetness and intensifies flavors.
• Granulated sugar: For sweetness and extra moistness in the cake layers.
• Vegetable or canola oil: Keeps the cake extra moist and tender—much better than butter for this recipe!
• Large eggs: Create structure and richness while binding everything together.
• Large egg whites: Add lightness and help the cake rise beautifully.
• Pure vanilla extract: Deepens the cake’s flavor with warm, floral notes.
• Almond extract (optional but highly recommended): Gives an aromatic complexity that makes the berries shine.
• Sour cream: Guarantees a moist, tender crumb and just the right hint of tang.
• Milk (preferably whole or 2%): Adds richness and ensures the batter stays perfectly smooth.
• Fresh strawberries: The true stars—juicy, fragrant, and bursting with summery freshness.
• Strawberry jam: Amplifies the natural berry flavor in the filling and binds everything together.
• Cream cheese: Softened and whisked into the frosting for tang and creaminess.
• Powdered sugar: Blends smoothly into the frosting for sweetness and stability.
• Vanilla extract (for frosting): Delicate flavor that rounds out the richness of the cream cheese and cream.
• Heavy whipping cream: Whipped until fluffy for frosting that is both luscious and sliceable.

How to Make Moist Strawberry Shortcake Cake with Whipped Cream Frosting

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt until homogenous; set aside. In a large mixing bowl fitted to a stand mixer (a hand mixer works fine, too), beat the granulated sugar, vegetable oil, eggs, egg whites, vanilla, and almond extract until the mixture is thick, smooth, and pale—about 2 minutes. Add the sour cream and beat briefly just to blend. Gradually mix in half of your flour mixture, then pour in the milk slowly, and finally add the rest of the flour. Mix until just combined, scraping the bowl now and then, and be careful not to overmix. The result will be a silky, pale batter begging to be baked!

Step 2: Bake and Cool the Cake Layers

Line three 8-inch cake pans with parchment paper and generously grease them. Divide the cake batter evenly among the prepared pans, smoothing tops gently. Give each pan a trivial tap on the counter to pop any large air bubbles. Bake on the center rack for 18–22 minutes, rotating pans once halfway through for the most even browning. The cakes are ready when a toothpick inserted in the center of each comes out clean. Once baked, place the pans on a wire rack, and let the cakes cool completely in the pan—this ensures they’re firm enough to handle when assembling your Moist Strawberry Shortcake Cake with Whipped Cream Frosting.

Step 3: Make the Strawberry Filling

While the cakes are cooling, slice or dice your fresh strawberries. In a bowl, toss about 2.5 cups of the strawberries with the strawberry jam until every berry glistens—this helps intensify the flavor and juiciness. Reserve about half a cup of diced strawberries for decorating the top of your cake. This step alone will make your kitchen smell like a strawberry patch in summer!

Step 4: Whip Up the Cream Cheese Whipped Cream Frosting

In a large chilled mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until ultra-smooth and creamy. With the mixer running on medium, slowly pour in the cold heavy whipping cream. Pause and scrape the bowl often to keep things silky. Once all the cream is in, increase the speed to high and whip until the frosting holds stiff peaks—it should be thick but feather-light. Keep the cream cold throughout for the fluffiest, most stable topping.

Step 5: Assemble Your Moist Strawberry Shortcake Cake with Whipped Cream Frosting

Place the first cake layer on a serving platter. Spread roughly one-third of the whipped cream frosting over the top, then gently scatter about half of the strawberry filling across the frosting. Add the next cake layer, and repeat: frosting, then the rest of the strawberry filling. Top with the final cake round and blanket it in the remaining whipped cream frosting, smoothing it from edge to edge. Pile the reserved strawberries (and any whole berries you fancy) right in the center and around the edges for a bakery-worthy finish. It’ll look irresistible, but chilling it for at least 30 minutes will set the frosting and make slicing a breeze!

How to Serve Moist Strawberry Shortcake Cake with Whipped Cream Frosting

Garnishes

The crowning touch for this cake is a flourish of vibrant, fresh strawberries. Try halved berries, fans, or even a handful of diced fruit scattered across the top. A few sprigs of fresh mint look beautiful, while a dusting of powdered sugar adds delicate, old-fashioned charm. If you’re feeling playful, a few white chocolate curls or a drizzle of warm strawberry jam will make your cake truly party worthy.

Side Dishes

This cake is the star of the show, but you can enhance it with simple sides like a bowl of lightly sweetened whipped cream or a small scoop of vanilla bean ice cream. A pitcher of fresh-brewed iced tea or sparkling lemonade provides a refreshing counterpoint that’s exactly what you want alongside something so wonderfully rich and fruity.

Creative Ways to Present

For birthdays or picnics, slice your Moist Strawberry Shortcake Cake with Whipped Cream Frosting high and wide, then layer into mason jars for an adorable, transportable treat. Or, cut small square pieces and serve them in cupcake liners for a playful dessert buffet. For a rustic, farmhouse look, leave the sides unfrosted to showcase all those colorful layers—your guests will swoon at first glance!

Make Ahead and Storage

Storing Leftovers

After your party (if there’s any left!), cover the cake well with plastic wrap or store slices in an airtight container in the refrigerator. The cream cheese and fresh berries mean this beauty needs to stay chilled. It’ll taste delicious for up to 2 days, with the cake staying moist and the whipped cream frosting maintaining its dreamy texture.

Freezing

If you want to make Moist Strawberry Shortcake Cake with Whipped Cream Frosting ahead, bake the cake layers and wrap them tightly in plastic wrap before freezing—just don’t freeze the strawberries! Thaw cake layers at room temperature before assembling. While you can try freezing leftovers, the fresh strawberries and whipped cream might weep a bit on thawing, so it’s best enjoyed fresh whenever possible.

Reheating

This cake doesn’t need reheating, but if you want the slices to be a little less chilly, simply let them sit at room temperature for about 20 minutes before serving. The flavors will blossom, and the whipped cream frosting becomes extra silky for a truly decadent bite.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries absolutely deliver the most flavor and bright color, but in a pinch, you can use high-quality frozen berries. Be sure to thaw, drain, and pat them dry thoroughly to avoid excess moisture in your filling and topping.

What if I don’t have three cake pans?

No worries! If you only have two pans, simply bake the layers in batches; the batter will hold at room temperature. You can also bake in a 9×13-inch pan for a sheet cake approach (just bake a little longer and keep an eye on doneness).

Is the almond extract necessary?

It’s optional, but it really adds a magical bakery-style aroma and enhances the strawberry flavor. If you love classic old-fashioned cakes, definitely include it. Otherwise, leave it out and your cake will still taste wonderful.

How can I prevent the whipped cream frosting from getting runny?

Always start with very cold heavy cream and beat it with the cream cheese and sugar until very stiff peaks form. If the room is warm, chill the bowl and beaters before you start. Don’t overbeat, or it may turn grainy—stop as soon as you see distinct peaks.

Can I make Moist Strawberry Shortcake Cake with Whipped Cream Frosting gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the all-purpose flour. Be sure your baking powder is gluten-free as well, and keep an eye on bake time—you may need just a minute less or more depending on your blend.

Final Thoughts

If you’re dreaming up a special dessert that delights every sense, Moist Strawberry Shortcake Cake with Whipped Cream Frosting is a forever favorite. With its pillowy layers, sweet berries, and cloud-like frosting, it’s simply happiness on a plate. Invite your family or friends to share a slice, and you’ll see just how quickly this gorgeous cake becomes a beloved tradition in your home!

Print