Strawberry Shortcake Cake Recipe

Taste the Sweetness of Strawberry Bliss

Imagine a slice of fluffy, soft cake topped with luscious strawberries and a dollop of whipped cream melting in your mouth. That’s the magic of this Strawberry Shortcake Cake Recipe! This delightful dessert layers berry goodness with fluffy cake in the simplest way possible. Whether it’s a warm sunny day or a cozy family dinner, this cake is your go-to treat.

Why Make This Recipe

Why should this cake be the star of your dessert table? Well, first off, it’s a cinch to whip up! With just one bowl and a few ingredients, you’re in for an easy cleanup. 🎉 Plus, the fresh strawberries paired with airy whipped topping make it feel fancy enough for special occasions but simple enough for a Tuesday night. Who doesn’t love dessert that’s easy AND impressive?

Ingredients

You don’t need fancy stuff — just these basics!

• 1 box white cake mix (15.25 ounces)
• 1 cup milk
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 container frozen whipped topping (16 ounces, thawed)
• 1 pound fresh strawberries (hulled and sliced)
• 1/4 cup granulated sugar

Directions

Time to gather your ingredients and let the magic happen! Follow these steps:

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
2. In a large bowl, combine the cake mix, milk, oil, eggs, and vanilla. Beat on medium for 2 minutes.
3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
4. Let the cake cool completely in the pan.
5. While it’s cooling, mix the sliced strawberries with sugar. Let them sit for 15 minutes to macerate — hello, natural syrup!
6. Spread the whipped topping evenly over the cooled cake.
7. Arrange the sugared strawberries over the whipped topping.
8. Slice and serve immediately, or chill for later.

How to Make Strawberry Shortcake Cake Recipe (Overview)

Making this cake is as easy as pie—wait, I mean cake! Start by mixing your ingredients until smooth, then let the oven do its magic. While the cake cools, macerate those berries to bring out their sweet juices. Pro tip: If you give those strawberries time to mingle with the sugar, they’ll get juicier and more flavorful—trust me, it makes a difference! 😉

How to Serve Strawberry Shortcake Cake Recipe

Serving this cake is all about presentation and flair. Imagine cutting into that fluffy cake, revealing vibrant red strawberries glistening on top. For an added pop, pair it with a sprig of fresh mint or a drizzle of chocolate. The vibrant colors and sweet aromas will have your guests swooning and asking for seconds!

How to Store Strawberry Shortcake Cake Recipe

Got leftovers? Lucky you! You can keep this beauty in the fridge for about 3-5 days. Just cover it well to maintain its moisture. If you’re thinking about making it in advance, it holds up surprisingly well in the freezer—just be sure to slice it first. Thaw in the fridge before serving for the best experience!

Tips to Make Strawberry Shortcake Cake Recipe

1. Use room temperature ingredients for a fluffier cake.
2. Don’t skip the whipped topping—it adds creaminess that perfectly balances the juicy strawberries.
3. If you want a firmer cake, let it chill in the fridge for a few hours before serving.
4. Try adding a splash of lemon juice to your strawberries for a zesty kick!
5. If you’re feeling adventurous, swap out the strawberries for mixed berries!

Variation

Feel like switching things up? You can easily switch out the strawberries for other berries, like blueberries or raspberries, for a mixed berry shortcake. Want to keep it vegan? Trade the eggs for a flaxseed mix and go for dairy-free whipped topping!

FAQs

Can I make this cake ahead of time?
Absolutely! You can bake the cake a day ahead and add the strawberries and topping just before serving.

What if I don’t have whipped topping?
You can make your own by whipping heavy cream with a bit of sugar and vanilla extract. It’s super easy!

Can I freeze the cake?
Yes! Just slice it, wrap it tightly, and freeze. Thaw in the fridge before enjoying!

📌 Pin this recipe for your next cozy dinner night!

Strawberry Shortcake Cake

A delightful dessert featuring fluffy cake layers topped with fresh strawberries and whipped cream, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the cake

• 1 box white cake mix (15.25 ounces)
• 1 cup milk Room temperature for better mixing
• 1/2 cup vegetable oil
• 3 large eggs Room temperature
• 1 teaspoon vanilla extract

For the topping

• 1 container frozen whipped topping (16 ounces, thawed) Alternatively, homemade whipped cream can be used
• 1 pound fresh strawberries (hulled and sliced) Can be substituted with other berries
• 1/4 cup granulated sugar For macerating strawberries

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
2. In a large bowl, combine the cake mix, milk, oil, eggs, and vanilla. Beat on medium for 2 minutes.
3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
4. Let the cake cool completely in the pan.

Topping Preparation

1. While it’s cooling, mix the sliced strawberries with sugar. Let them sit for 15 minutes to macerate.
2. Spread the whipped topping evenly over the cooled cake.
3. Arrange the sugared strawberries over the whipped topping.
4. Slice and serve immediately, or chill for later.

Notes

For a firmer cake, let it chill in the fridge for a few hours before serving. You can also add a splash of lemon juice to your strawberries for a zesty kick. If you're feeling adventurous, swap out the strawberries for mixed berries.