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The Best Strawberry Shortcake Cake

The Best Strawberry Shortcake Cake

This strawberry shortcake cake combines sweet strawberries, fluffy whipped cream, and tender vanilla cake to create the perfect summer dessert. It features moist vanilla cake layers, fresh macerated strawberries enhanced with optional balsamic glaze, and a stabilized whipped cream with cream cheese for better texture. The cake is ideal for summer gatherings, celebrations, and showcases a wonderful balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter (at room temperature)
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup oil (vegetable, canola or light olive oil)
  • 1/4 cup sour cream (regular, full fat)
  • 1 cup whole milk (or 2%, but avoid lower fat)
  • 2 pints fresh ripe strawberries
  • 1 tablespoon Sprouts Organic Balsamic Glaze (optional)
  • 2 tablespoons sugar
  • 2 cups heavy whipping cream
  • 3/4 cup powdered sugar (divided)
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese (regular, full fat)
  • 1/4 cup diced strawberries with glaze

Equipment

  • mixing bowls
  • Cake pans
  • electric mixer
  • Whisk
  • Cake stand

Method
 

Instructions
  1. Bake the cake
  2. Prepare strawberries
  3. Whipped cream
  4. Assemble the cake

Notes

Best served chilled but not ice-cold. Remove from refrigerator 15-20 minutes before serving. Can be stored in refrigerator for up to 3 days. All ingredients should be at room temperature for best results. Chill bowl and beaters before whipping cream.