Strawberry Shortcake Cake is a rustic vanilla layer cake filled with a whipped cream cheese frosting and fresh strawberries. Easy, impressive, and SO good!
Click HERE to save recipe to Pinterest
Is saying Strawberry Shortcake Cake redundant? Possibly. But when I think of Strawberry Shortcake, I think of individual angel food cakes or shortcakes with whipped cream and diced strawberries. This isn’t those. This cake has been upgraded.
STRAWBERRY SHORTCAKE CAKE
I did take a shortcut with a boxed French Vanilla cake mix, but the whipped cream cheese frosting is from scratch and the strawberries are super fresh.
Let’s talk about the strawberries. This pregnancy has had me craving a bowl of fresh fruit every night. Namely raspberries, but the past couple weeks, the strawberries have been so good, I switched over.
Yesterday, we went to the new Busch’s Fresh Food Market that opened in Canton. Metro Detroiters, I’m sure you’re familiar with Busch’s. I live in between two of them and frequent them often, but this new one? It’s special. It’s fancy and beautiful and I’m a little jealous it’s 25 minutes from my house.
We grabbed fresh, local apples for the week and those strawberries caught my attention and inspired this cake.
Tons of fresh, local, organic choices in a pretty setting.
Plus, a Starbucks right in the market. An olive oil bar. Lots of baked goods made in-house (we grabbed some cookies).
More fruit options to tempt me, local cider, and some of the prettiest flowers I’ve ever seen.
Overall, it’s a gorgeous market. There’s also a BBQ restaurant inside and a full hot food bar and cold foods/salad bar. It would be great for grabbing lunch during the workday or grabbing dinner on the way home.
Back to my cake. I used those fresh strawberries I picked up and loaded them into this cake.
Tips for making this cake a success:
- I used a French Vanilla cake mix but you could use angel food, yellow, or even white. Whichever you prefer.
- To easily flip the cakes out of the pans, trace the pan onto a piece of parchment paper, cut out your circle, and lay it into the pans before greasing so they easily pop out.
- Before making your whipped cream, start with a really cold bowl. I like to pop my metal bowl into the freezer for about 10 minutes before I start so it’s fully chilled. Cream whips much better when cold.
- I piped the frosting on, just using a zip top bag, because it’s so easy and I think it looks nice, but you could also just spread it with a spatula.
TOOLS FOUND ON AMAZON TO HELP YOU
- Cake stand (I think this one is pretty)
- 9″ cake pans
- Metal mixing bowls
- You can BUY the parchment paper liners I mentioned above instead of DIYing – news to me!
NEED MORE STRAWBERRY RECIPES IN YOUR LIFE? TRY THESE:
Strawberry Pretzel Jello
Strawberry Pie (without Jello)
Strawberry Jello Poke Cupcakes
Fruit Pizza
CONNECT WITH PERSNICKETY PLATES!
Follow along on my social media so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
I made a fun group on Facebook for sharing recipes, asking questions, and talking about food. I’d love to have you! Request to join HERE.
Also, sign up to receive an email in your inbox for each new recipe:
FREE EMAIL SUBSCRIPTION & EBOOK
If you MAKE & LOVE this recipe, share it on Instagram and tag me @melissa_pplates and/or #persnicketyplates so I can see it. I LOVE seeing what you make & I’ll share it in my stories!
It is VERY HELPFUL to me and other readers if you leave a review after you make my recipe. Please come back & let me know how it turned out!
Strawberry Shortcake Cake
Ingredients
For the cake
- 15.25 ounce French Vanilla cake mix
- 3 large eggs
- 1 1/4 cups water
- 1/2 cup butter at room temp
For the frosting/filling
- 8 oz cream cheese at room temp
- 1/2 cup granulated white sugar
- 1/2 teaspoon vanilla extract
- 1 pint heavy whipping cream
- 1 quart fresh strawberries rinsed and sliced
Instructions
To make the cake
- Preheat your oven to 350 degrees. Grease two 9″ round cake pans (use my parchment paper trick from above) and sprinkle bottom and sides of pans with sugar and set aside.
- In a large bowl, add the cake mix, eggs, water, and softened butter. Use a hand mixer (or stand mixer) to beat on low until moistened and then on medium for two minutes, until fully combined.
- Pour evenly into prepared pans and bake for 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool in pans then flip onto cooling racks to cool completely.
- Trim the tops with a serrated knife, if necessary, to make the two cakes even.
To make the frosting/filling
- In a medium bowl, add the softened cream cheese, sugar, and vanilla and mix with a hand mixer until smooth.
- In a small mixing bowl that has been chilled (see my note above), add the heavy cream and beat on high until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Put the frosting into a large zip top bag and snip off the tip.
- Spread half of the frosting on top of the first layer of cake. Top with half of the sliced strawberries.
- Place the top layer of cake onto the strawberries and pipe on the remaining frosting. Arrange the remaining strawberries onto the top of the cake.
- Slice and enjoy!
Notes
- I used a French Vanilla cake mix but you could use angel food, yellow, or even white. Whichever you prefer.
- To easily flip the cakes out of the pans, trace the pan onto a piece of parchment paper, cut out your circle, and lay it into the pans before greasing so they easily pop out.
- Before making your whipped cream, start with a really cold bowl. I like to pop my metal bowl into the freezer for about 10 minutes before I start so it’s fully chilled. Cream whips much better when cold.
- I piped the frosting on, just using a zip top bag, because it’s so easy and I think it looks nice, but you could also just spread it with a spatula.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Strawberry shortcake is iconic for spring for me! It ushers in the best of the seasonal foods! Thanks for sharing!
Oh my gosh I love Strawberry Shortcake and THIS ONE looks SOOOO good!!!!
This is EXACTLY how I like to bake. A little help from a box and then some homemade additions. This might just be the star of my Easter dessert table this year!
I’ll never pass up a doctored up cake mix =)
This market sure looks like haven to me. I would spend hours there – and this shortcake looks divine. Love that you used a ziploc to pipe the frosting. I do that all the time.
Thank you! & ziploc is one of my favorite tricks – no tips to clean 😉
This looks divine! I am ready for strawberry season so that I can make it.
The strawberries on your cake look so fresh and sweet! Perfectly ripe, which is hard to find! This is a lovely cake to make for Easter!
They were – they’ve been so good the past week or so at the market (I go through a lot of berries lately 😉 )
This is one of my favourite classic combinations! Something about it reminds of summer and warm days. And your cake is stunning! This will be a hit at any BBQ or party for sure.
This is such a gorgeous dessert! I love this twist on strawberry shortcakes!
Thanks, Jamie!
This cake is so beautiful and perfect treat to kick off the Spring season with. I love cakes with fresh fruits and berries…pinned! xo
Thanks, Catherine!
This looks SO good! Always love a recipe with a good mix of bought and homemade. Will definitely give this a try!
Thanks, Laura. Definitely agree – a mix of homemade & from scratch is my favorite lately =)
I made your Strawberry Shortcake Cake a year ago for my daughter-in-law’s birthday. It was a huge hit. Everyone LOVED it. It’s delicious, light and fresh. Making it again for tomorrow’s Easter Dinner and for the same birthday girl. My family loves it. Thank you for sharing.
Thanks, Gail! I’m so glad you liked it. Happy birthday to your DIL & happy Easter 🙂 !
The picture looks so inviting. I would love to try this recipe.
Powdered or granulated sugar in the frosting?
Granulated – I just updated for clarity 🙂