If you’re looking for a light summer dessert for a dinner or party, then this Strawberry Shortcake Cake is perfect to make. All around, the cake, cream cheese whipped cream, and the strawberry topping is so refreshing and a great option when strawberries are in season!
Looking for more fruity desserts? Check out my Strawberry Crumb Bars, Triple Berry Pie Bars, and Blueberry Raspberry Buckle.
Start by whisking together the flour, baking powder, salt, and sugar. Add the cold diced butter and cut it into the mixture using a pastry cutter. Then add the milk and vanilla extract and mix until combined. Pour the batter into an 8″ baking pan that is greased, lined with parchment paper, and dusted with flour. Bake for 35 minutes. Then let it completely cool.
While the cake is cooling, toss the sliced strawberries with the granulated sugar and set aside. To prepare the cream cheese whipped cream frosting, combine the cream cheese and 1/2 cup of powdered sugar until combined and smooth. In the bowl of a stand mixer with the whisk attachment, add the heavy whipping cream, vanilla extract, and 1/2 cup of powdered sugar. Mix on high until stiff peaks form. Then fold in the cream cheese mixture until combined.
Once the Strawberry Shortcake Cake is completely cool, top with the cream cheese whipped cream and strawberries!
Some ingredients notes
Strawberries – For the best strawberry shortcake, I think that using fresh strawberries is an absolute must!
Heavy Whipping Cream – A necessity for making fresh whipped cream.
Cream Cheese – Using cream cheese in our whipped cream makes allows it to stabilize and hold its whip longer than regular whipped cream.
Tips
- Making a cream cheese whipped cream instead of a regular whipped cream allows it to stabilize for longer. I would still recommend making the cream cheese whipped cream and topping the cake with it right before serving.
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Strawberry Shortcake Cake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
Ingredients
The Shortcake
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cold and diced
- 1 cup whole milk
- 2 teaspoons vanilla extract
The Topping
- ~2 cups sliced strawberries
- 1 tablespoon granulated sugar
- 1 cup powdered sugar, divided in half
- 4 oz cream cheese, room temperature
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350° F. Grease an 8″ round baking pan, line the bottom with parchment paper, and dust with flour.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add in the cold diced butter. Use a pastry cutting to cut the butter into the flour mixture.
- Add the milk and vanilla extract to the dry ingredients and mix until combined.
- Pour the batter into the prepared baking pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to completely cool before topping.
- In a small bowl, toss the sliced strawberries with sugar and set aside.
- In a small bowl, mix together the cream cheese and 1/2 cup powdered sugar until completely combined and smooth.
- In the bowl of a stand mixer with the whisk attachment, mix 1/2 cup powdered sugar, heavy whipping cream, and vanilla extract on high until still peaks form.
- Add the cream cheese mixture to the whipped cream and fold in with a spatula until combined.
- Once the cake is cooled, top it with the cream cheese whipped cream. Then top with strawberries