Strawberry Shortcake Cake Recipe
This is seriously the BEST Strawberry Shortcake I have ever had!!! So easy too. I like it better than pound cake, angel food cake, and biscuit strawberry shortcake.
Make sure to line the pan with parchment paper that hangs over 2 sides so that you can lift the cake out of the pan. You should spray the sides with cooking oil and if they do stick, just run a knife down the sides. Pull the cake out, slice it in half lengthwise, add half the whipped cream and strawberries, put the top on and repeat!
If you don’t serve right away it will get soggy. If you don’t want to eat it all at once you can cut the cake into individual squares and add the strawberries and cream when your ready to eat them, that way the cake won’t get mushy. This is what I usually do, the cake will keep for a few days (with out the filling) as long as it’s covered well.
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2-1/4 cups flour
- 2-1/4 teaspoons baking powder
- 1-1/4 cups milk
- 10 tablespoons butter, cubed
- Strawberry Filling:
- 2 pounds of washed strawberries cut up
- 2 tablespoons sugar
- Whipped topping:
- 16 oz cool whip or (homemade whipped cream)
- Cake: Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper, so that it's hanging over 2 of the edges (so you can pull the cake out). Grease the sides of the pan.
- In a large bowl mix eggs on high speed for about 5 minutes or until thick and lemon colored. Slowly add sugar, beating until mixture is light and fluffy. Mix in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
- In a medium saucepan, heat milk and butter until butter is melted. Slowly add to batter and beat just until combined. Pour into a greased 13-in. x 9-in. pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool.
- Add the 2 tablespoons of sugar to the strawberries and place in pan on the stove and heat for 2-3 mins. on medium heat, just until the sugar is dissolved, don't cook them. Let cool.
- Once the cake is cooled, lift out of the pan and cut lengthwise. Set top aside. Take half of the whipped topping and spread on the bottom layer of the cake, then top with half the strawberries. Place the top of the cake on and repeat with the whipped topping and strawberries. Serve immediately.
Megan - The Emotional Baker says
I love strawberry shortcake!! This version looks perfect and I can’t wait to eat and make lots this spring ;)
Thanks Megan! :)
This cake looks gorgeous, so delicious and tempting….
This looks gorgeous and amazingly delicious!
Agness of Run Agness Run says
This is an amazing treat, especially for people with a sweet tooth like me! Love it, Holly!
Can you double or tripple this recipe?
Hi, Yes it should be fine, not sure what your pan plans are, but you maybe have to adjust baking times.
dcallejon ✌? (@dcallejon) says
I made this and used only 1.25 cups of sugar and it was really good. Great cake texture. Thanks!
So glad you liked it!
Dr. Joel says
Can you use buttercream instead of whipped icing?
Sure, that would be fine. I like buttercream better than whipped cream, but whipped cream is more traditional for strawberry shortcake.
My family goes nuts for this cake. My husband even eats it plain (without the strawberries and whip cream). I’m Celiac so I haven’t been able to try this, but I can say for everyone else I’m making this weekly during strawberry season.
I’m so glad glad your family likes it! Thanks!
Kathleen Cole says
I have been looking for a recipe like this and think I have found it but I wondered how to layer a 13×9 cake. I’m concerned that the top layer will fall apart even once I let it cool before putting the whipped cream and strawberries/filling in between the layers.
Kathleen Cole says
I reread the recipe and your directions says to cut the cake in half. I think my question was answered.
Hi, I hope it worked out for you.
Over the top, Delicious!💗 Thank you so much for sharing!
Hi Linda, So glad you liked it. Thanks for commenting, we appreciate it.
Hello is this cake made with all purpose or self rising flour?
Hi. All purpose flour.