Strawberry Shortcake Cake is the perfect blend of fluffy vanilla cake, luscious strawberry cream cheese icing, and a delightful strawberry crumble coating. This recipe combines classic flavors with a modern twist, making it a must-try for any dessert lover. It’s straightforward and uses fresh ingredients to create a show-stopping cake that’s perfect for any occasion.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 85 minutes
- Servings: 12
- Difficulty: Intermediate
- Cuisine: American
Why You’ll Love This Strawberry Shortcake Cake
- The cake is light and fluffy, thanks to the use of cake flour and whipped egg whites.
- The strawberry cream cheese icing adds a creamy, tangy layer of flavor.
- It’s topped with a unique strawberry crumble that adds texture and a burst of berry flavor.
- Perfect for birthdays, holidays, or any celebration where you want to impress.
Ingredient Notes & Substitutions
- Freeze Dried Strawberries: These intensify the strawberry flavor in the icing and crumble. If unavailable, substitute with extra strawberry puree, but expect a softer texture.
- Coconut Oil: Used for its subtle flavor and moisture. Substitute with equal parts butter if needed.
- Vanilla Bean Paste: Provides a rich vanilla flavor. You can substitute with vanilla extract, but the paste gives a more intense taste.
How to Make It
Begin by preheating your oven to 350°F (180°C) and preparing three 8-inch cake pans. Mix the dry ingredients in a bowl, then cream the butter, coconut oil, and sugar until light and fluffy. Slowly introduce the egg whites, followed by the extracts. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry mix. Divide the batter evenly into the prepared pans and bake for 35-40 minutes until a toothpick comes out clean.
While the cakes cool, create a vibrant strawberry puree by simmering fresh strawberries with water, sugar, and salt, then reducing it to half its volume. For the icing, whip together cream cheese and butter, then incorporate the cooled puree and freeze-dried strawberries. Finally, prepare the crumble by combining crushed nilla wafers, strawberry powder, and melted butter.
Tips for Best Results
- Ensure all ingredients are at room temperature for the best mixing results.
- Whip the egg whites separately for extra fluffiness in the cake.
- Cool the strawberry puree completely before adding it to the icing to prevent melting.
- Press the crumble gently into the icing for a firm coating.
Common Mistakes to Avoid
- Skipping the cooling time for the puree: This can cause the icing to become too runny. Ensure it’s completely cool before use.
- Overmixing the batter: This can lead to a dense cake. Mix until just combined.
- Not leveling cake layers: Untrimmed layers can make the cake unstable. Trim tops for even layers.
How to Store & Make Ahead
- Room temperature: Store for up to 2 days, covered and in a cool, dry place.
- Fridge: Keep for up to 5 days. Cover to prevent drying out.
- Freezer: Wrap individual slices in plastic wrap and store for up to 2 months. Thaw in the fridge overnight.
Frequently Asked Questions
Can I use frozen strawberries for the puree?
Yes, but thaw them completely and drain any excess liquid before using to maintain the right consistency.
Is it necessary to use both types of vanilla extract?
No, but using both vanilla bean paste and extract adds depth to the flavor profile. Use what you have on hand.
Can I make the cake layers in advance?
Absolutely. Bake and cool the layers, then wrap them tightly in plastic wrap and store them in the fridge for up to 3 days.
What can I use instead of nilla wafers for the crumble?
You can substitute with graham crackers or shortbread cookies for a different flavor and texture.
This Strawberry Shortcake Cake is a delightful treat that combines classic flavors with a modern twist. It’s the perfect dessert to impress your guests or treat yourself. Give it a try and enjoy every bite!
PrintStrawberry Shortcake Cake
A delightful cake with layers of fluffy vanilla cake, tangy strawberry cream cheese icing, and a crunchy strawberry crumble.
- Prep Time: 45
- Cook Time: 40
- Total Time: 85
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 stick cream cheese 8 oz
- 1 ½ sticks butter 170 g
- 4 cups powdered sugar 480 g
- 2 teaspoons vanilla extract 10 ml
- ½ teaspoon almond extract 3 ml
- ½ teaspoon salt 3 ml
- 1/4 cup strawberry puree 60 ml below
- 20 g freeze dried strawberries ground into a powder in a food processor
- 1 pound of fresh hulled and sliced strawberries 16 oz
- 2 tablespoons water 30 ml
- 2 tablespoons sugar 25 g
- ⅛ teaspoon Diamond Kosher salt 1 ml
- Zest of 1 lemon
- 4 cups cake flour 480 g
- 2 teaspoons baking powder 10 ml
- 1 teaspoon baking soda 5 ml
- 1 teaspoon salt 5 ml
- 170 g coconut oil room temperature
- 170 g butter room temperature 1.5 sticks
- 2 ½ cups granulated sugar 500 g
- 8 egg whites
- 2 tablespoons vanilla bean paste
- 2 teaspoons vanilla extract
- 1 teaspoon imitation vanilla extract optional adds nostalgic box cake flavor
- 1 teaspoon almond extract optional adds almond flavor if you don't enjoy this leave it out
- 2 cups buttermilk 480 ml
- 50 nilla wafers
- 1 ounce freeze dried strawberries
- 6 tablespoons salted butter melted
Instructions
- Preheat the oven to 350°F (180°C). Grease three 8” cake pans and line with parchment
- Mix together the flour, baking powder, baking soda, and salt. Set aside
- Cream together the butter, coconut oil, and sugar until pale, light and fluffy. Scrape down the bowl halfway through
- Pour in the egg whites and whip for 1-2 minutes until well combined
- Add in the extracts and mix until well combined
- Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating
- Divide the batter evenly into 3 and place it evenly into the 3 prepared cake pans
- Bake for 35-40 minutes or until a toothpick comes out clean
- Add the sliced strawberries into a blender with the water, sugar, salt and blend until smooth
- Heat the strawberries over medium heat until the mixture is about half the volume
- Mix in the zest of 1 lemon and set aside until it is entirely cooled
- Beat the cream cheese and butter until fluffy
- Add salt, almond extract, vanilla, and strawberry puree. Whip until combined
- Add the freeze dried strawberries and powdered sugar ½ cup at a time
- Turn up the mixture and whip until light and fluffy
- Add all the nilla wafer into a ziploc and break them up with a rolling pin
- Pulse freeze dried strawberries in the food processor until they are primarily a fine powder
- Add the wafer crumbs, strawberry powder, and butter into a bowl. Stir to evenly combine
- Trim off the tops of the cakes to create even layers
- Coat the entire cake in strawberry icing
- Coat the cake in the strawberry crumble topping by pressing it into the top and sides
Notes
Ensure all ingredients are at room temperature for the best mixing results.
Whip the egg whites separately for extra fluffiness in the cake.
Cool the strawberry puree completely before adding it to the icing to prevent melting.
Press the crumble gently into the icing for a firm coating.
