I honestly didn’t think anything could beat classic strawberry shortcake until I made this Strawberry Shortcake Cream Cake for my sister’s birthday last month. The combination of fluffy vanilla cake layers, fresh strawberries, and billowy whipped cream creates something truly magical that had everyone asking for seconds.
What Makes This Strawberry Shortcake Cream Cake Special?
This Strawberry Shortcake Cream Cake takes all the beloved flavors of traditional strawberry shortcake and transforms them into an elegant layered dessert. Instead of individual biscuits, you get tender vanilla cake layers that soak up the sweet strawberry juices beautifully. The fresh whipped cream adds that perfect cloud-like texture that makes each bite absolutely divine.
Recipe
Ingredients
Vanilla sponge cake
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
¾ cup milk
Strawberry filling
2 ½ cups fresh strawberries, diced
¼ cup granulated sugar
1 tablespoon lemon juice
Cream frosting
2 ½ cups cold heavy whipping cream
¾ cup powdered sugar
1 teaspoon vanilla extract
8 oz cream cheese, softened
Topping
2 cups fresh strawberries, halved or sliced
Method
I started by baking the sponge cake. The oven was preheated to 350°F (175°C), and an 8-inch round pan was greased and lined. The flour, baking powder, and salt were mixed together. In another bowl, butter and sugar were creamed until pale and fluffy, then eggs were added one at a time followed by vanilla. The dry ingredients and milk were added gently until smooth. The batter was poured into the pan and baked for 25–28 minutes until golden. The cake was cooled completely before assembling.
For the strawberry filling, I tossed the diced strawberries with sugar and lemon juice and let them sit until juicy. The frosting was made by whipping the cream with powdered sugar and vanilla until soft peaks formed, then gently folding it into smooth cream cheese.
To assemble, I sliced the cake horizontally. A layer of cream was spread over the base, followed by strawberries and their juices. The second layer was added and covered with more cream. The entire cake was frosted with rustic swirls, then topped generously with fresh strawberries. A short chill helped everything set before slicing.
Cooking Time: 55 minutes
Calories: approx. 410 per slice
Servings: 8–10