strawberry cake recipe

This Strawberry Shortcake Cake is an easy twist on the classic dessert with layers of moist vanilla cake, juicy strawberries and fluffy whipped cream!

Strawberry Shortcake Cake

(325 grams) all-purpose flour

tsp baking powder

tsp salt

(112 grams) unsalted Challenge butter, room temperature

(120 milliliters) vegetable oil

(310 grams) sugar

tbsp vanilla extract

eggs

(300 milliliters) milk

strawberries

tbsp (39 grams) sugar

(144 grams) powdered sugar

tsp vanilla extract

Prepare three 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

. Add the butter, oil, sugar and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 2 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.

. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Add half of the dry ingredients to the batter and mix until mostly combined.

. Slowly add the milk and mix until well combined.

. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

. Divide the batter evenly between the cakes pans and bake for 18-20 minutes, or until a toothpick comes out with a few crumbs.

. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

0. To make the strawberries, wash them and cut the stems off, then slice them.

1. Add the sliced strawberries and sugar to a large bowl and toss together. Set in the fridge for at least 1-2 hours to let the sugar bring out the juices from the berries. The longer it sits, the more juices you&#8217;ll have.

2. When you&#8217;re ready to put the cake together, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until medium to stiff peaks form.

3. To build the cake, place the first cake layer on a cake plate or other serving platter. Add a layer of whipped cream. I used Ateco tip 808 to pipe dallops around the outer edge of the cake, then filled it in. You could also just spread a layer of whipped cream.

4. Add about half of the strawberries on top of the whipped cream.

5. Add the second layer of cake, another layer of whipped cream and another layer of strawberries.

6. Add the final layer of cake, then finish it off with some whipped cream swirls and fresh strawberries. If you have any leftover juices from the sliced strawberries, you could also drizzle that on top or serve it with the cake slices.

7. Refrigerate the cake until ready to serve. The cake layers and strawberries can be made up to a day ahead, but the cake is best if layered together the day it&#8217;ll be served.

OMG, this cake looks scrumptious......I'm going to try to make it for Mother's Day, I guarantee it will be a hit!

Wow love, 
you are incredible 
i made this yesterday and took it to my Gran's it reminded her of summer holidays in her childhood!
Thanx your twins are gorgeous😍

I only have two 9 inch pans, how should I save the batter while I wait? Any tips or thoughts? 😃

I just made this cake a couple days ago. And needless to say after 2 days it was completely gone. Now, my family and friends are asking me to make it again. It was a easy recipe to follow. And it came out beautifully. Thank you so much for sharing your recipe. It's now a regular part of my baking recipes. I luv it😍

My great nephew requested Strawberry Shortcake for his birthday. I found this recipe by searching on Pinterest. Everyone loved the cake. Even my other great nephew who doesn’t even like whipped cream. I have never made this before. The instructions were very easy to follow.

I made this for my teenage daughters birthday, and our family went crazy over it!!! My mom told me this recipe is definitely a keeper, and I agree!!! Thank you! 

Made this for Easter this year and came out fantastic.  I split it up dropped it off at my families’ front door and it was a huge hit.  I didn’t have the piping bags so just kind of put on the whip cream with a knife.  It made a two layer 8 inch cake for me but the layers were thicker. 

I had some butter chunks In the batter but that was baking error in my part and now I know the benefit of creaming the butter generously.   Thanks for a great recipe. 

This recipe is fabulous!  My cake is a bit dense as I missed your tip on how long to beat so will fix that next time. Even so the overall taste is phenomenal.  Thanks for the best recipe for my favorite kind of cake.

This was a really great recipe. It was easy to follow and you wrote the steps incredibly well to where I didn't have to really look anything else up. 
I measured all the ingredients by weight in grams. The only change I made was using 3 tablespoons of sugar for the strawberries instead of 4 (I don't like it too sweet) and I substituted the milk and cream for lactose free. I also didnt have 3 pans so I divided the batter into two pans and baked it for a little longer (about 6-7 extra minutes). Maybe a higher temperature would have worked that way for two pans but the cake turned out delicious and everything melded together well. I am honestly not a fan of cake but this one was REALLY good. Perfect level of sweetness. I wouldn't change a thing (other than what I did above for my own personal taste and my family being lactose intolerant and me only have 2 pans!) Great recipe. Here's a pic of how it turned out: https://imgur.com/a/VBnA4We

I loved this recipe! it's so simple yet delicious. The cake is so moist and fluffy!

Thank you so much! This was amazing!! No one eats fruit desserts in our house but the kids gobbled this up!!

Is the heavy cream at room temperature or cold when making the frosting? 

I made this cake, and it was delicious! I love the texture of the cake layers. This was my first time making strawberry shortcake and it was simple to follow, and came out better than I could have expected. Thank you so much for this recipe. I have a sweet tooth so I decided to add homemade strawberry topping into the layers. I would definitely recommend this recipe to others.

loved the cake, i just found the cake to be a tad dense. is that how its supposed to be ? everything else was phenomenal.

Hi there! I so love all your recipes but I for some reason every time make the your vanilla raspberry cake with the reverse creaming method) or this cake - I follow the recipes exactly and immediately they shrink in on the sides and kind of shrivel up. They still taste wonderful but they fail me more than they are a success looks wise. Do you have any idea why this is happening? 

I made this recipe and its so good! But instead of oil, I used melted butter and it still turned out great!! This is my go to recipe now. 

This is a great summer dessert! The vanilla cake is absolutely delicious. I made it as our Fourth of July dessert, so I added some blueberries. I only made two layers - the extra batter made 8 cupcakes, which I froze.

Gorgeous cake. Made this for my daughter's 17th birthday today. It was so delicious. Thank you!

Hi can you use vegetable shortening instead of veg oil ? 

This cake was amazing! My husband wanted strawberry shortcake for his Birthday. I was nervous as i had never made this before! The recipe, directions and hints were perfect! It came out wonderful and my husband and  family loved it! Thank you!!

This was absolutely delicious. It was my first attempt at a homemade strawberry shortcake and I will likely make it again. My only regret is that it isn't strawberry season but next strawberry season, I definitely see me making this again. And it was so beautiful!! I wish I could upload a picture!

How would you recommend transporting the cake. I wanna make it for a family function but I’m unsure how he will hold on a 40 min drive 

Hi Lindsay,

I use the metric system (I live in Europe) and noticed that in your recipe it says to use 1/2 cup of butter and then behind it it says 168 grams. But 1/2 cup of butter weighs 113 grams. I noticed someone named Marcia asked in a comment on June 21, 2020 @ 11:30 am if it was a typo but she never got a reply.

Hey there! I made your cake for a graduation and my family loved it! However, three layers was a lot for me to manage. Could I split the batter into two cake pans for a 2 layer cake instead of 3? Thanks!

Ive made this cake multiple times throughout these few months, and it just tastes so amazing! It turns out well everytime. I was wondering if i would be able to halve this recipe to make a 6 inch cake?

https://www.youtube.com/watch?v=1ljrZgoeBEc

This Strawberry Shortcake Cake is an easy twist on the classic dessert with layers of moist vanilla cake, juicy strawberries and fluffy whipped cream! The perfect dessert for fresh summer strawberries! Recipe: https://www.lifeloveandsugar.com/strawberry-shortcake-cake/

This delicious marbled bundt cake is so easy to make. Enjoy this strawberry bundt cake for your next Valentine&#x27;s day

Marbled Chocolate Strawberry Bundt Cake

butter

sugar

vanilla

flour

milk

strawberry instant pudding

Pink gel coloring (optional)

cocoa powder

Pink gel coloring

https://www.youtube.com/watch?v=nPrFap50qQU

This delightful chocolate strawberry marbled bundt cake is so easy and delicious! Enjoy this strawberry bundt cake as your Valentine’s dessert or for your next special occasion.

INGREDIENTS

BUNDT CAKE
2 sticks butter
1 ½ cup sugar
4 eggs
1 tsp vanilla
3 cups flour
2 tsp baking powder
1 cup milk
⅓ cup strawberry instant pudding
Pink gel coloring (optional)
½ cup cocoa powder
½ cup milk

ICING:
1 cup powdered sugar
2-3 tsp milk
Pink gel coloring

-- Full Recipe --
https://www.lifebeginswithdessert.com/marble-strawberry-bundt-cake/

Chocolate Strawberry Bundt Cake

This Strawberry Upside Down Cake from Delish.com is the official dessert of summer.

Strawberry Upside Down Cake

strawberries,

c. brown sugar

cornstarch

c. all-purpose flour

baking powder

salt

c. sugar

sour cream

c. (1 stick) unsalted butter, melted

pure vanilla extract

Vanilla ice cream,

Very good and easy to make.  I used a cast iron skillet and it turned out nice and crispy on the edges

The topping was good, but the cake itself was way too dry.  It needs much more moisture, perhaps some milk and/or more sour cream.  After one piece that neither of us finished, we scraped off the topping to use for ice cream, then put the rest of the cake down the garbage disposal.

We love strawberries so will try again using a cake mix for the cake part.

This was out of this world delicious and easy. I served it with whipped cream. Made it 2 hours before company. It was gone in a minute.:)))

I just made this in my skillet, and it turned out great, going to make it a lot this summer, maybe try different fruit,

Easy and so yummy! I have been preparing the strawberries the day before and removing a bit of the liquid thinking the berries had extra time to soak in the sugar. Is removing the liquid necessary?

https://streaming.hearstdigitalstudios.com/manual_upload/5963fca7e694aa080608ef95/mp4/Upsidown_Strawberry_FRONT_v2_1499724982_4000_hd_v3.mp4

Strawberry Upside Down Cake Is The New Pineapple Upside Down Cake

This Strawberries and Cream Cheesecake Cake is perfect in every way! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is no joke.

Strawberries and Cream Cheesecake Cake

oz (678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream

eggs, room temperature

(168 grams) unsalted butter, room temperature

(173 grams) sour cream

tbsp strawberry extract

(325 grams) all purpose flour

tsp (18 grams) baking powder

(120 milliliters) milk

(120 milliliters) strawberry puree

pink food color

(452 grams) cream cheese, room temperature

6-10 strawberries, sliced

Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
2. In

a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
3. A

d the sour cream, and vanilla extract and mix on low speed until well combined.
4. A

d the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
5. P

ur the cheesecake batter into the lined cake pan.
6. P

ace the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 1 hour.
7. T

rn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
8. Cra

k oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
9. Rem

ve cheesecake from oven and chill until firm, 5-6 hours.
10. 

rong>To make the cake layers, preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides.
11. In a l

rge mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, about 3-4 minutes.
12. Add th

sour cream and strawberry extract and mix until combined.
13. Add th

egg whites in two batches, mixing until well combined after each addition. Scrape down the sides of the bowl as needed to make sure everything is combined.
14. Combin

the flour, baking powder and salt in a medium bowl. Combine the milk and strawberry puree in a measuring cup.
15. Add ha

f of the flour mixture to the batter and mix until combined.
16. Add th

milk mixture to the batter and mix until combined.
17. Add th

remaining flour mixture and mix until smooth. Scrape down the sides of the bowl as needed to ensure everything is being combined. Stir in the food coloring.
18. Divide

the batter evenly between the prepared cake pans. Bake for 27-30 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
19. Remove

the cakes from the oven and allow to cool for 2-3 minutes, then remove from pans to a cooling rack to finish cooling.
20. 

>To build the cake, make the frosting. Add the cream cheese to a large mixer bowl and beat until smooth, then set aside.
21. Add the

heavy whipping cream, powdered sugar and vanilla extract to another bowl and whip until soft peaks form.
22. Add the

cream cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
23. Use a l

rge serrated knife to remove the domes from the top of the cakes.
24. Place t

e first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
25. Use the

aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake.
26. Spread

nother cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.
27. Frost the

s of the whipped frosting around the top edge of the cake. I used the Ateco 844 icing tip.
29. Place slic

d strawberries around the bottom edge of the cake. Place strawberry halves on top of the cake around the inside of the swirls.
30. Pip a smal

shell border around the bottom edge of the cake.
31. Store the

ake (in an airtight containter, if possible) in the refrigerator until ready to serve. Cake is best for 2-3 days.

Made this but substituted raspberry for strawberry. It was so good!

I was a tad nervous to try this cheesecake layer but it was awesome.  Came out beautiful.  Definitely going to make again

Recipe looks really good. I have a question though. Can I colour the icing ? If yes then at what stage can I add the colour?

https://www.youtube.com/watch?v=RLGfLne_k5o

This Strawberries and Cream Cheesecake Cake is the stuff cake dreams are made of! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is delicious and hardcore! Recipe: https://www.lifeloveandsugar.com/strawberries-cream-cheesecake-cake/

Strawberries And Cream Cheesecake Cake

Strawberry Cheesecake Coffee Cake - one cake with seven irresistible layers: buttery and moist vanilla crumb cake, creamy cheesecake filling, juicy strawberries, another cake layer topped with sliced strawberries, crumb topping and sweet vanilla glaze. This decadent multi-layer cake recipe will blow your mind!

Strawberry Cheesecake Coffee Cake

cream cheese-softened

Tablespoons sugar

strawberries-sliced

all-purpose flour

5.5 Tablespoons unsalted butter- softened

egg egg

vanilla extract

Tablespoons cream (or milk)

Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly( make sure the streusel is in pea-sized crumbs). Set in the fridge until ready to use.

Preheat oven to 350F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside.

To make the crumb topping:

Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white end mix on low just to combine. Set aside.

To make the filling:

In a bowl stir together flour, baking powder and salt, set aside.

With an electric mixer cream the butter for a minute, then add sugars and mix until light and fluffy. Add egg and egg yolk and vanilla, mix to combine. Slowly mix in the flour mixture alternating with the sour cream.

Spread almost 2/3 of the batter onto the bottom of prepared pan, smooth with a spatula. Spoon the cream cheese filling on top. Arrange the strawberries onto the cream cheese filling (don’t go all the way to the edges).Save about 10 slices of strawberries for the next layer.

Using a spoon drizzle the remaining batter over the strawberries and spread as much as you can. You won’t have enough batter to cover the whole layer completely, but it’s OK. Scatered the remaining strawberry slices, then sprinkle with the crumb topping and bake 60-70 minutes, until the cake is no longer jiggly in the center. If the top browns to quickly, you can tent it with aluminum foil after 35-40 minutes of baking time.

Cool on a rack, run a thin knife around the cake and loose ring from springform pan.

For cake batter:

Whisk together the cream, sugar and vanilla. Drizzle over the cake and serve.

To make the glaze:

Love it , Strawberry season on the California Central coast, perfect dessert to prepare for the season.

Easy to follow recipe and tastes great!  Prep time is a bit long but totally worth it!!

I made this today and it turned out great! I don’t bake a lot and I found the recipe really easy to follow. I used a 9.5 inch glass pie plate lined with parchment paper for baking. It did rise above the pan a tiny bit, but it turned out beautifully and it was super easy to transfer to a plate for serving.  Don’t skimp on the crumble topping! I only used half at first and as it started to rise I added almost the rest of it. Turned out so yummy!

Made this for an after breakfast treat and we loved it! I read a lot of reviews and was prepared for the dry batter (but it works and is delicious)  and the baking soda/ baking party mishap. But my problem was the undercooking. Though you were very clear with extending baking time with gooey centers, I undercooked it. So the next time I make this (and I will) I will add more strawberries, mine didn’t have a good showing. I will cut back in the flour for the crumb topping, mine also looked like a thick flour dusting, and check for doneness. Thank you for shaing!

Hi! This is my second time making this ultra delicious strawberry cheesecake coffee cake. I am no professional baker but I do know how to read a recipe.  If you can read you can definitely make this cake, so I dont know where people confusion stem from.  Absolutely, fantastic recipe! I made mine in a 9" glass pie dish and it toppled a little but settled down once cooled. Thanks for sharing!

This homemade Strawberry Cake recipe is the perfect creamy dessert for summer! Light, refreshing, and sweet enough to satisfy any craving!

Homemade Strawberry Cake Recipe

Vanilla

heavy cream

strawberries (+ more for garnish)

Make vanilla dream cake according to recipe. Cool completely. Slice cakes in half lengthwise to create 4 layers.

Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Remove half of the cream and set aside. Stir diced strawberries into the remaining cream.

Place one layer of cake onto a serving platter. Spread 1/3 of the strawberries and cream filling overtop. Add another layer of cake and continue layering until all 4 layers are in tact. If filling looks like it's being pushed out from the sides of the cake, simply scrape the edges to even everything out. Frost the entire cake with remaining plain whipped cream. Top with sliced strawberries as a garnish.

Refrigerate 4 hours to overnight to set completely {so it will cut nicely}. Slice and serve.

This strawberry crunch cake is gorgeous and bursting with flavor. And wanna know a secret? It's crazy-easy to make thanks to the boxed cake mix. Shh!

Strawberry Crunch Cake (Easy Recipe)

vanilla cake mix,

strawberry cake mix,

butter, softened

sugar, divided

heavy cream, divided

box Nilla wafers, crushed

Preheat the oven to 350 degrees Fahrenheit. Line 4 (8-inch) round cake pans with parchment paper and grease with oil, butter, or cooking spray.

Prepare the vanilla and strawberry cake batters according to package instructions. Pour batters evenly into the cake pans, making 2 vanilla cakes and 2 strawberry cakes.

Bake the cakes according to package instructions. Let them cool in the pans for 10 minutes, then flip them over onto wire racks to cool completely.

While the cakes are cooling, prepare the frosting. In a large bowl, beat together softened butter and half of the powdered sugar with an electric mixer at medium speed until smooth and lump-free.

Pour the remaining powdered sugar, vanilla, and 4 tablespoons of heavy cream. Continue to beat until fluffy and spreadable. Beat in the remaining 2 tablespoons of cream if the frosting is too stiff.

Prepare the strawberry crunch: place freeze-dried strawberries and Nilla wafers in a large Ziploc bag. Squeeze out excess air and seal. Crush the mixture with a rolling pin. Add the melted butter to the bag and massage to coat the crushed mixture.

Once the cakes are cool, assemble the layers. Dab a bit of frosting onto the middle of a cake plate. Place the first layer of strawberry cake on the cake plate - the frosting should secure it in place.

Spread frosting evenly on top of the cake. Top with the first vanilla cake layer and frost. Repeat with the remaining strawberry and vanilla cakes. Frost the tops and sides of the cake.

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