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Strawberry Shortcake Cake, summer dessert, home made cake

Savannah
Moist vanilla cake layered with fresh whipped cream and glazed strawberries this Strawberry Shortcake Cake is a bright, balanced dessert perfect for summer gatherings or special occasions.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16
Calories 503 kcal

Ingredients
  

  • Cake Layers
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • ¾ cup unsalted butter room temp
  • 1½ cups granulated sugar
  • 4 eggs
  • 1 tbsp vanilla extract
  • ¼ cup vegetable or light olive oil
  • ¼ cup sour cream full-fat
  • 1 cup whole or 2% milk
  • Strawberry Filling
  • 2 pints fresh strawberries diced
  • 1 tbsp balsamic glaze optional
  • 2 tbsp granulated sugar
  • Whipped Cream
  • 2 cups heavy whipping cream
  • ¾ cup powdered sugar divided
  • 1 tsp vanilla extract
  • 4 oz cream cheese optional, soft
  • ¼ cup diced strawberries from above mix

Instructions
 

  • Bake the Cake Layers
    Preheat oven to 350°F. Prepare 3 cake pans with parchment and grease.Mix dry ingredients separately. Beat butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla, oil, sour cream, then alternate adding milk and flour.Divide into pans and bake for 22–30 minutes. Cool completely and freeze if making ahead.
  • Prep the Strawberries
    Toss diced strawberries with sugar and optional balsamic glaze. Chill while preparing cream.
  • Make the Whipped Cream
    Whip chilled cream with ¼ cup powdered sugar and vanilla. In another bowl, blend cream cheese with ½ cup powdered sugar, then fold in whipped cream and strawberries.
  • Assemble the Cake
    Layer cake, cream, and berries twice, topping with final cake layer and more cream. Decorate with whole or sliced strawberries.

Notes

This Strawberry Shortcake Cake is best enjoyed the day it’s assembled for the freshest texture and flavor. To save time, you can bake the cake layers a day ahead and store them wrapped in the fridge or freezer. For the whipped cream, always chill your bowl and beaters first it makes a noticeable difference. Don’t skip the balsamic glaze unless you have to. It doesn’t taste like vinegar; it simply deepens the strawberry flavor in a way that surprises people in the best way.
Feel free to make it your own. Add lemon zest, swap in cherries, or build individual jars for a kid-friendly twist. However you serve it, this cake is all about bringing a little joy to the table.