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Strawberry Shortcake Cake
5 from 12 votes

Strawberry Shortcake Cake

The Strawberry Shortcake Cake is a delicate layered cake made with cake flour, eggs separated and whipped for volume, and a light batter baked in a tube pan. Filled with fresh sliced strawberries and whipped cream sweetened with sugar and vanilla, it combines a tender crumb with airy whipped cream and juicy berries for a classic dessert.

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 16 servings
Calories: 375 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • 2 ¼ cups cake flour
  • 1 ½ cups granulated sugar divided
  • 2 ¼ teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 egg large yolks
  • 9 egg large, whites
  • 3/4 cup milk
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons vanilla bean paste or vanilla extract
Filling
  • 2 pounds strawberry hulled and sliced, plus more for serving, fresh
  • 1 pint heavy cream cold
  • 1/3 cup granulated sugar

Instructions

    Cup of Yum
  1. Preheat oven to 325 F.
  2. In a medium bowl, whisk together flour, 3/4 c. sugar, baking powder, and salt.
  3. In a very large bowl, whisk together oil, egg yolks, and milk until well-combined.
  4. Whisk in flour mixture until just incorporated.
  5. In a separate bowl, whip egg whites with a mixer on high speed until frothy.
  6. Add cream of tartar and vanilla bean paste or extract; beat until soft peaks form.
  7. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes.
  8. Fold one-third of the egg whites into batter.
  9. Gently fold in remaining egg-white mixture with a rubber spatula.
  10. Carefully pour batter into tube pan.
  11. Bake for 45-55 minutes, or until top of cake springs back when touched.
  12. Remove from oven, and let cool upside down (on a glass bottle) 1 hour.
  13. To make the filling, beat cream, sugar, and vanilla together until medium peaks form.
  14. Slide a thin knife around edges of tube and side of pan.
  15. Cut cake horizontally into 3 layers with a serrated knife.
  16. Place bottom layer to a serving plate.
  17. Spread thin layer of whipped cream on cake.
  18. Add half strawberries over whipped cream.
  19. Top with another thin layer of whipped cream.
  20. Add middle layer, and repeat with remaining whipped cream and strawberries.
  21. Top with remaining cake layer.
  22. Chill cake at least 1 hour.
  23. Sprinkle with confectioners' sugar just before serving, if desired.

Notes

  • If cake flour is unavailable, a homemade cake flour substitute can be used.
  • Use whole milk or higher fat milk for a richer, softer crumb.
  • Vegetable oil can be replaced with any neutral cooking oil.
  • Nutrition facts are approximate and depend on specific ingredient brands.

Nutrition Information

Serving 1serving Calories 375kcal (19%) Carbohydrates 42g (14%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 13g (65%) Cholesterol 127mg (42%) Sodium 158mg (7%) Potassium 264mg (6%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 575IU (12%) Vitamin C 33.5mg (37%) Calcium 86mg (9%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 375

% Daily Value*

Serving 1serving
Calories 375kcal 19%
Carbohydrates 42g 14%
Protein 6g 12%
Fat 20g 31%
Saturated Fat 13g 65%
Cholesterol 127mg 42%
Sodium 158mg 7%
Potassium 264mg 6%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 575IU 12%
Vitamin C 33.5mg 37%
Calcium 86mg 9%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.