Print

Strawberry Shortcake Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 83 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Assemble the Cake: Spread the cream cheese and whipped cream frosting evenly over the cooled cake surface.
  8. Prepare the Strawberry Topping: Remove the chilled strawberry junket from the refrigerator and gently stir in the sliced fresh strawberries.
  9. Top the Cake: Spread the strawberry and junket mixture evenly over the cream frosting on the cake.
  10. Chill the Cake: Refrigerate the assembled cake for at least 3 hours to allow flavors to meld and the cake to set.
  11. 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.

Find it online: https://cookedbyclara.com/strawberry-shortcake-cake-recipe/