I absolutely love this Strawberry Shortcake Cake Recipe because it’s a perfect blend of classic flavors with a fresh, modern twist. When I first tried this, the creamy, fluffy layers paired with juicy strawberries just blew me away—it’s like the best of strawberry shortcake in an easy, sliceable cake form. Whether you’re making it for a family gathering or a special dessert for yourself, it feels fancy but is actually quite straightforward.
You’ll find that this strawberry shortcake cake recipe is versatile enough for birthdays, summer barbecues, or just because you’re craving something a little sweet and bright. I’ve come to rely on this recipe because it doesn’t just taste amazing; it’s forgiving, so you don’t have to be a baking pro to nail it. Let me share how you can make it exactly right in your own kitchen.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples and one surprise ingredient for that strawberry magic.
- Moist and Fluffy: The combo of sour cream, pudding, and oil makes the cake irresistibly tender.
- Show-stopping Presentation: Layers of fresh strawberries and cream take it from everyday to celebration-ready.
- Flexible and Friendly: Great for beginners but impressive enough to serve to guests with confidence.
Ingredients You’ll Need
The ingredients in this Strawberry Shortcake Cake Recipe come together to create that perfect balance of light cake, creamy frosting, and juicy strawberries. Choosing ripe, fresh berries and room-temperature cream cheese really makes a difference – trust me, that’s part of what I learned after a few tries!
- White Cake Mix: Makes it super easy and consistent without needing to make cake from scratch.
- Jello Instant Vanilla Pudding: Adds moisture and extra depth of flavor to the cake.
- Sour Cream: Keeps the cake tender and adds a slight tang for balance.
- Canola Oil: Helps keep the cake moist longer than butter would.
- Eggs: For structure and richness; beaten well is key.
- Milk: Added for moisture and to loosen the batter slightly.
- Vanilla Extract: Boosts the sweetness naturally with warm flavor notes.
- Strawberry Junket: This is the secret ingredient for strawberry flavor and luscious texture in the glaze.
- Heavy Cream: Whipped for that light, fluffy frosting texture.
- Powdered Sugar: Divided between whipped cream and cream cheese for balanced sweetness.
- Cream Cheese: Softened for creamy frosting with just the right tanginess.
- Strawberries: Fresh, sliced generously for sweetness and beautiful topping.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I like to switch things up depending on the season or who I’m serving this cake to. Feel free to get creative with the berries, or skip the junket if you want a straightforward strawberry glaze. This cake is forgiving and welcomes your personal touch!
- Add Mixed Berries: I once added blueberries and raspberries with the strawberries – it gave the cake a nice burst of different textures and colors.
- Use Greek Yogurt: As a substitute for sour cream if you’re after a slight tang and a bit lighter option.
- Gluten-Free Mix: Swap cake mix for a gluten-free version; you’ll still get great results.
- Mini Cupcakes: This batter works great in cupcake tins for parties or portion control.
How to Make Strawberry Shortcake Cake Recipe
Step 1: Whip Up the Cake Batter with Love
Start by combining the white cake mix, instant vanilla pudding, sour cream, canola oil, beaten eggs, milk, and vanilla extract in a large bowl. Mix everything until just combined—you want the batter smooth but don’t overmix or the cake might turn out dense. Greasing your pan well will ensure your cake comes out cleanly.
Step 2: Bake Your Base to Golden Perfection
Pour the batter into your prepared 9×13 pan (or your preferred pan shape) and bake according to the cake mix instructions, usually around 35-40 minutes. When a toothpick or cake tester comes out clean, it’s ready. Let the cake cool completely—this is key so your frosting and berries don’t get soggy.
Step 3: Make the Strawberry Junket Glaze
While the cake cools, bring the water to a boil and stir in the strawberry junket powder. Keep stirring until it dissolves and thickens nicely. Then, cool it in the fridge until it’s chilled but still spreadable. This strawberry glaze adds that fresh fruit flavor and glossy finish that knocks it out of the park.
Step 4: Prepare the Cream Cheese Whipped Frosting
In a bowl, beat the cream cheese until super smooth. Slowly add powdered sugar and beat until creamy. In another bowl, whip the heavy cream with half the powdered sugar until soft peaks form. Folding the whipped cream into the cream cheese mixture gently gives you a light but rich frosting that’s not too sweet.
Step 5: Assemble Your Stunning Strawberry Shortcake Cake
Spread the frostings evenly over the cooled cake. Then, toss your sliced strawberries with the cooled junket glaze and spread them generously over the cream layer. Pop the whole cake into the fridge for at least 3 hours so the flavors marry and the cake firms up beautifully.
Pro Tips for Making Strawberry Shortcake Cake Recipe
- Don’t Skip Cooling: The cake must be completely cool before frosting; else, you’ll end up with a mess instead of a smooth finish.
- Use Fresh, Sweet Strawberries: I learned that using underripe berries makes the whole cake less flavorful.
- Fold Gently: When mixing the whipped cream into the cream cheese, gentle folding keeps it light and airy.
- Don’t Overbake: Keep close tabs on your cake to avoid drying it out—start checking 5 minutes before the timer!
How to Serve Strawberry Shortcake Cake Recipe
Garnishes
I love finishing off this cake with a few whole strawberries on top for a pretty touch and a little sprinkle of powdered sugar for that delicate wow factor. If you’re feeling fancy, fresh mint leaves add a refreshing pop of color and a subtle herbal note that meshes nicely.
Side Dishes
Since this cake is quite decadent, I often serve it with simple vanilla ice cream or a scoop of whipped cream on the side. Fresh fruit salad pairs wonderfully too, making it feel like a light finish rather than a heavy dessert.
Creative Ways to Present
For birthdays, I’ve swapped out the rectangular pan for layered rounds, decorating the sides with piped frosting rosettes and using strawberry slices around the edge. For summer potlucks, making mini versions in a muffin tin really wows the crowd and makes serving easier.
Make Ahead and Storage
Storing Leftovers
I always store leftover strawberry shortcake cake recipe in an airtight container in the fridge—this keeps it fresh and creamy for up to 3 days. The cake and frosting stay perfectly moist without drying out or turning soggy.
Freezing
I’ve frozen this cake once, wrapped tightly in plastic wrap and foil to avoid freezer burn. While the texture is still good after defrosting overnight in the fridge, fresh strawberries on top are best added after thawing to keep them vibrant.
Reheating
This cake really shines cold, so reheating isn’t necessary. If you prefer room temperature, just take it out of the fridge 20-30 minutes before serving so everything softens slightly and flavors bloom.
FAQs
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Can I substitute fresh strawberry junket with something else?
Absolutely! If you can’t find strawberry junket, you can try using strawberry gelatin or a homemade strawberry glaze. Just note the texture and firmness may vary, but the strawberry flavor will still be lovely.
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Is it possible to make this cake without a boxed mix?
You can use a homemade white cake recipe if you prefer, but expect a slightly different texture since the pudding and mix in this recipe help make it extra moist and tender. If baking from scratch, consider adding a bit of pudding mix or sour cream for moisture.
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How long can I keep the cake refrigerated?
Once frosted and topped with strawberries, the cake stays fresh about 3 days in the fridge when covered tightly. Beyond that, the fruit and cream can start breaking down and the cake might lose its texture.
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Can I make this naturally sweeter or healthier?
You can reduce powdered sugar slightly or swap sour cream for Greek yogurt to make it a bit lighter. Using fresh maple syrup or honey in the frosting isn’t traditional, but you can experiment if you want to avoid refined sugars.
Final Thoughts
One of the things I cherish about this Strawberry Shortcake Cake Recipe is how it brings people together—every time I serve it, there’s that lighthearted joy and appreciative “mmm” from my family and friends. It combines my love for easy baking with fresh flavors in such a heartfelt way. I really encourage you to try it soon; I think you’ll find it as comforting and festive as I do!
PrintStrawberry Shortcake Cake Recipe
This Strawberry Shortcake Cake is a delightful twist on the classic dessert, featuring a moist vanilla-flavored white cake layered with a rich and creamy mixture of cream cheese frosting and whipped cream, topped with fresh strawberries mixed into a smooth strawberry-flavored junket. Perfect for celebrations or a refreshing summer treat, this cake combines soft, fluffy textures with the natural sweetness and slight tartness of fresh strawberries.
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Ingredients
- 1 White Cake Mix
- 1 Box Jello Instant Vanilla Pudding (3.4 oz)
- 1 cup Sour Cream
- 1 cup Canola Oil
- 4 Eggs, beaten
- 1/2 cup Milk
- 3/4 teaspoon Vanilla Extract
Strawberry Junket
- 1 3/4 cups Water
- 4 ounce Packet Strawberry Junket (found by the Jell-o)
Whipped Cream Frosting
- 1 1/2 cups Heavy Cream
- 1 1/2 cups Powdered Sugar (divided)
- 1 Package Cream Cheese (8 oz, room temperature)
Topping
- 4 cups Fresh Strawberries, sliced (about 1 clamshell)
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the white cake mix, instant vanilla pudding, sour cream, canola oil, beaten eggs, milk, and vanilla extract. Stir or mix until all ingredients are well combined and smooth.
- Bake the Cake: Grease a 9×13-inch pan or your preferred cake pans (bundt, round, or muffin tin). Pour the batter evenly into the prepared pan(s). Bake according to the cake mix instructions, typically at 350°F (175°C) for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- Make the Strawberry Junket: Bring 1 ¾ cups of water to a boil in a saucepan on the stovetop. Add the strawberry junket powder gradually, stirring continuously until fully dissolved and the mixture thickens. Transfer to a bowl and refrigerate until thoroughly chilled and set, about 1-2 hours.
- Whip the Cream: In a large bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Gradually beat in ½ cup of powdered sugar and continue whipping until stiff peaks form. Set aside.
- Prepare the Cream Cheese Mixture: In another large bowl, beat the cream cheese until smooth. Add the remaining 1 cup of powdered sugar and beat until creamy and well combined.
- Combine Cream Cheese and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until evenly incorporated, creating a light and fluffy frosting.
- Assemble the Cake: Spread the cream cheese and whipped cream frosting evenly over the cooled cake surface.
- Prepare the Strawberry Topping: Remove the chilled strawberry junket from the refrigerator and gently stir in the sliced fresh strawberries.
- Top the Cake: Spread the strawberry and junket mixture evenly over the cream frosting on the cake.
- Chill the Cake: Refrigerate the assembled cake for at least 3 hours to allow flavors to meld and the cake to set.
- Serve: Slice into 12 portions and serve chilled for a refreshing and delicious dessert.
Notes
- You can customize the cake shape by using bundt pans, round pans, or even cupcakes instead of a 9×13 pan; just adjust baking time accordingly.
- Make sure the cake is completely cooled before frosting to prevent the cream mixture from melting.
- Use fresh, ripe strawberries for the best flavor and texture in the topping.
- The strawberry junket provides a unique, gelatinous fruit layer that pairs well with the creamy frosting.
- This dessert tastes best after chilling for the full 3 hours for optimal texture and flavor melding.
- Store the cake covered in the refrigerator and consume within 3 days for freshness.
