Strawberry Shortcake Cake
Strawberry Shortcake Cake is a rustic vanilla layer cake filled with a whipped cream cheese frosting and fresh strawberries. Easy, impressive, and SO good!
strawberry shortcake cake
Melissa | Persnickety Plates
For the cake
box French Vanilla cake mix
at room temp
For the frosting/filling
8 oz cream cheese, at room temp
heavy whipping cream
rinsed and sliced
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!
Recipe adapted from an old Duncan Hines cookbook
Store any leftover cake in the fridge.
Tried this recipe?
Strawberry Shortcake Cake https://www.persnicketyplates.com/strawberry-shortcake-cake/