This Strawberry Shortcake Cake is so light and delicious and perfect for summertime! With fresh strawberries and a whipped cream frosting - not to mention the sweetened mascarpone filling, every bite of this from-scratch cake is heavenly!
When my best friend Kathy shared this Strawberry Shortcake Cake with me a couple of years ago, I immediately knew I had to make it! I absolutely love strawberries! 🍓🍓🍓
Strawberries with chocolate. Strawberries and cheesecake (as a pie!!). Even Strawberries in salad. Strawberries just about any way you can think of... sign me up!
So when she told me about this cake ... I was dying to make it! And with it being summertime and strawberries are in season - now seemed like a perfect time to make it again!
Now before you get started, I have to tell you some bad news. This Strawberry Shortcake Cake is a lot of work. A LOT. It actually seems like it takes about 147 hours of work and 17 bowls before you finally get to take a bite.
Okay - so maybe not that long or quite that many bowls, but it does take hours to prepare and I'm not. even. kidding.
You have to macerate the strawberries (soak them in sugar - I had to look it up 😉 ). You have to bake the cakes - then let them cool. And they're from scratch... with all the ingredients 😉
You have to make the frosting and filling. Then let it chill for an hour. An HOUR. And then there's the filling and the stacking and on and on and on with all the work.
I don't say all of that to discourage you - I just want to warn you so that you plan ahead, leave yourself enough time, and can prepare everything you need to do it. Because it's WORTH it!
But finally, when you get to actually eat this cake, I'll say it again... it's sooo worth it! And the second time you make it goes faster than the first. Which sounds like a perfect reason to make it at least twice - so there's that! 😉
Strawberry Shortcake Cake Recipe
This original recipe came from Chow. I read through all the comments and made a few recommended changes - like making more of the filling and frosting (the frosting wasn't doubled in these pics I took - I didn't make that mistake again!), and adding a little more lemon and vanilla here and there.
Oh - and changing the name. Because it tastes so much like Strawberry Shortcake - I had to change the name to Strawberry Shortcake Cake!
One last thing... you may not have ever used mascarpone cheese. Don't be afraid of it. It gives a very unique flavor that is just to die for. I think most grocery stores carry it these days and I bought it at good ole Walmart. Speaking of, while you're buying some, get enough to make Tiramisu:
You can thank me later 😀
Alrighty... so are you ready? Because strawberries are in season right now - so don't waste any time... go make this Strawberry Shortcake Cake now!!
More Strawberry Recipes
- Strawberry Shortcake Cake
- Red Velvet Strawberry Shortcake Cake with Cream Cheese Frosting
- Strawberry Rhubarb Pie Recipe
- Fresh Strawberry Tart
- Salted Dark Chocolate Strawberry & Almonds Bark
Strawberry Shortcake Cake
- Total Time: 2 hours
- Yield: 20 servings 1x
This Strawberry Shortcake Cake is so light and delicious and perfect for summertime! With fresh strawberries and a whipped cream frosting - not to mention the sweetened mascarpone filling, every bite of this from-scratch cake is heavenly! #strawberry #cake #summer #fresh #scratch #dessert #strawberryshortcake #shortcake #strawberrycake
For the strawberries:
- 3 pints fresh strawberries, rinsed and hulled (about 5 cups)
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 teaspoon finely grated lemon zest
For the cake:
- 2 cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- ½ cup vegetable oil
- ¼ cup water
- 1 teaspoon grated lemon zest
- 1 tablespoon vanilla extract
- 6 large eggs, separated
- 1 ½ cups granulated sugar
For the filling:
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the frosting:
- 1 tablespoon vanilla extract
- ½ cup granulated sugar
- 5 cups heavy cream
- To prepare the strawberries, combine all of the ingredients (for the strawberries: sugar, lemon juice, vanilla, lemon zest) in a medium mixing bowl and toss to thoroughly cover the strawberries. Let them sit at room temperature for at least 20 minutes. Then drain the berries but reserve the syrup!
- For the cake, preheat the oven to 350°F. Prepared two 8" round cake pans (I spray with Baker's Joy), but you could also grease and flour them. In a mixing bowl, sift together the flour, baking powder, and salt; set aside.
- In a separate mixing bowl (you could also do this in a stand mixer with the whisk attachment), combine the oil, water, lemon zest, vanilla extract, egg yolks, and 1 ¼ cups of the sugar. Mix (or whisk) on medium speed until the batter is airy and light in color, about 5 to 7 minutes. Scrape down the sides of the bowl, then add the dry ingredients and whip for about one minute more - or until smooth.
- In another clean bowl, whip the separated egg whites to medium peaks. Gently add in the remaining ¼ cup sugar and continue whipping until stiff peaks form, about 1 minute more. Now gently fold in about ⅓ of the egg white mixture into the cake batter until it's evenly distributed, then add the remaining egg whites just until combined (don't over mix!).
- Pour the batter into the cake pans (dividing it equally), then bake for 30-35 minutes, or until a toothpick comes out clean. Let them cool on a cooling rack in the pans for 15 minutes, then run a knife around the edges before flipping them out to cool completely.
- While they're cooling... you can make the filling and frosting!
- For the filling, using a mixer (preferably a stand mixer with a whisk attachment or a a whisk attachment to a hand mixer) mix together the mascarpone cheese, vanilla, and heavy cream. Whip until stiff peaks form, about 2 minutes. Immediately cover and refrigerate.
- To make the frosting, start again with a clean bowl - preferably a chilled metal or glass mixing bowl. The original recipe recommends the bowl of the stand mixer and the whip attachment, but I can confirm that it's not absolutely necessary. In the chilled bowl, add in the vanilla extract, sugar, and heavy cream and mix at medium speed for about 2 minutes or until medium peaks form.
- Now's the not-so-fun part... waiting. You'll need to cover and refrigerate the frosting until well chilled, at least one hour. The good news is that you can make the frosting ahead of time - up to 12 hours, if need be.
- Now it's time to put it together! Using a serrated knife, gently take off a tiny sliver of the domed top of the cake. This give you fresh, exposed cake to absorb the syrup! Now grab that reserved strawberry syrup and divide it in half, then using a pastry brush, brush half of it on the cut side of each cut cake.
- Put the first cake down on a cake plate (syrup side up), then evenly spread ¼ of the filling over the bottom cake layer. Arrange the strawberries standing up with the stem end down and trim them as necessary to create an even layer. Cover the strawberries with the remaining filling, being sure to fill in all the empty space. You want all that yummy filling packed in there!
- Stack the second cake layer over the mascarpone filling and thestrawberries, cut side down, pressing it down gently to secure it.
- Using an offset spatula (or a butter knife if necessary), spread a thin layer of frosting over the top and sides of the cake. Stick it back in the frig and let it set for about 15 minutes. Then generously spread the remaining frosting all over the top and sides of the cake.
- Place it back in the frig for at least 15 minutes before serving so the frosting can set.
- Prep Time: 1 hour 25 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Serving Size: 1/20th
Keywords: strawberry, shortcake, cake, mascarpone, scratch, summer,
Visiting form Rattlebridge Farm today. This looks so delicious! This would be an extra special dessert for family and guests.
Do you have a recipe for stabilized whipped cream?
I don't, sorry!
Silly question can I place fondant over this?
I wouldn't - the filling is just way too thick.
Made this cake for my dad's birthday today. Everyone raved about it. Strawberry Shortcake is my dad's favorite and this one knocked his socks off. My mom couldn't get over the height of the cake and how it cut so nicely. My husband and kids enjoyed it as well.
The filling and frosting were perfect, not too sweet. The macerated strawberries were delicious and a very nice touch. Your instructions were very clear. Thank you for sharing this wonderful cake.
I was looking for a strawberry shortcake recipe for father's day weekend (which just passed). I wish I had stumbled upon your website earlier. This cake look uh-mazing! I might just have to try it out this weekend!
Is it possible to make this ahead of time for a party or to maybe bring it to a potluck?
It's held up well for me for a full day in the frig but I haven't made it any more ahead than that... good luck!
Just a quick question I would like to use your recipe and make cupcakes how long would you bake them for ?
Hi Danielle, thanks for stopping by the blog. I would give cupcakes 18-20 minutes.
Can I use regular cake mix out of a box if I don't have the money to get all of the items? Cake flour isn't in any of the stores where I live. And what can I use to substitute mascarpone cheese? The store owner hasn't even heard of that.
Tatyana..I would think you could use a regular cake mix..only replace water with buttermilk. It makes it dense and like homemade. I would replace mascarpone cheese with regular cream cheese. Hope that helps.
ok what in the world this is the last thing I am seeing before bed and now I am hungry! Wow looks fabulous and I am pinning this to try my hand at your recipe! Glad to find you at the motivation monday! YAY now you have a new fan!
kid can doodle
The sliced strawberries look like hearts. If you turn them the other way, it's perfect for Valentine's Day.
Great idea! Thanks 🙂
This cake is gorgeous! And I can only imagine how good it tastes! Thanks for linking up with Merry Monday this week.
Thank you Emily!
Oo this looks and sounds delicious. Thanks for sharing this recipe.
Yummy. I made this today; didn't have any marscapone cheese so I used the frosting as my filling. It tasted great but I think the density of the marscapone might have helped the cake stand up a little better. Will definitely try that next time, but even as is, this was delicious. The cake was very light and airy; and the lemon zest added a brightness. I will be adding this recipe to my stash. Thanks so much!!
Hi Rose -
Yum, yum, yum is all I have to say! I can hardly wait for the next occasion when I need to bake a cake. Would a bundt cake work with this recipe?
Hmmm - it might!
Thanks - I think I will try it and will let you know how it works
The marscapone filling clotted as I whipped it. All ingredients are fresh. It started clotting immediately, so I didn't get to whip for 2 minutes as it says. I've refrigerated it to see if that will help. Is the problem that I used "heavy whipping cream"? I now see that the recipe calls for "heavy cream".
Hi Susan, thanks for stopping by the blog. The heavy cream referred to in the recipe is the heavy whipping cream. Usually if you keep beating it it will all come together. Hopefully it worked out for you after you brought it out of the fridge.
I'd like to make a BIG cake and wondering if I could bake it in a 13x 9 pan - doubling the cake recipe to make two "layers".
Also, I have individual whole frozen strawberries. Will that sub work?
I've never tried to multiply this recipe so I can't say if it'll work or not. The frozen strawberries will NOT work. They are soggy and soft when thawed.
Hi!this cake looks utterly amazing and sounds very yummy!my daughter loves strawberries and I intend to bake this for her forthcoming 1st birthday,well,she is not having the cake unfortunately,but she can one of the strawberries on top of the cake!
Anyway,I am from the UK and I am always confused by the US metric measures,in order to get this right,can you please kindly advise how many ml or grams are the sugar,butter,flour etc please?
And can I use a normal all purpose white flour in this recipe?
Thank you very much in advance!
I'm sorry - likewise, I'm not familiar with the metric measurements used in the UK so I can't convert it for you, but maybe try Google?!
Do I cut the strawberries? If so, when?
I added them to the cake whole.
Hello - This recipe looks amazing, and I can't wait to try it. Is it possible to use butter or coconut oil in place of the vegetable oil in the cake batter?
I've never tried either so I have no idea if it would bake the same.
I'm totally ok with a cake taking a long time to make, so long as it is TDF and this one looks like it is. Thanks again for sharing it on Merry Monday.
Well, I've never made a cake that has risen quite so much, but then I normally make cakes that call of creaming together butter and sugar, yada yada yada. My sponges were 4 inches high made in 8in pans! Gorgeously fluffy, but I had to trim off 1/3 of each sponge otherwise there was just too much cake to filling ratio. And you're right, the number of bowls required WAS annoying (I normally manage just the one!), but I think it was worth it. We're having it tonight for my husband's birthday, but having bunged together the cake trimmings cubed, the dregs of the mascarpone cream, and macerated strawberries for dessert last night I can confirm it does taste delicious.
So, so happy to hear it! =)
very bland for how long it took to complete the cake 🙁 disappointing because the picture and ingredients looked so good!
Hi! Thank you for the recipe... it was delicious! One question though! I made another strawberry shortcake recipe before this one twice and with the other recipe and yours I had the same problem... when I took the cakes out of the oven they started to shrink and after two minutes they were flat. Why is this? My cakes were no way near as tall as yours.
Hi, I want to make this cake for a friend but I need to make it a day early but I was wondering how long would it hold up chilled for about 2 days and what would I need to do to prevent it from being dried out/ what should I cover it with
I was not successful with this recipe. I am a cake baker but I thought the cake was too coarse in texture. I used the filling for both the filling and icing but all recipes I have since viewed had sugar added to the whipped cream/marscarpone and it needed it! I suspect this may be a printing error on the recipe. The 'For the Stawberries' ingrediences were spot on and I would use it again.
This recipe I think should have had a strawberry preserve spread in the middle of it.
Also how would I make the cake less dense. And I did sift it
Hi. The recipe looks really good. In the ingredient list for the filling, you mention vanilla. But in the mixing section it only says marscapone and heavy cream. Should there be vanilla in the filling?
It wasn't in the original recipe but I did mix it in. I'll update the recipe.
Thanks!! You must have updated by the time I went back and liked. I thought I must have missed it the first time. I made the cake today - just finished putting the whipped cream on. I used skewers to hold it in place. It’s for my dad’s bd tomorrow. I’m bringing it to the restaurant so hopefully it travels well.
I would like to just verify a step in the recipe. When mixing the oil, water, lemon zest, vanilla extract, egg yolks and 1¼ cups sugar, basically what are the liquid ingredients, it says to "whisk". To actually use the whisk attachment on the mixer. I actually can't remember when I've seen the liquid ingredients whisked for a cake before. Usually everyone wants to keep out all that air, not put it in. However I do know this is a somewhat different type of cake. But I wanted to doublecheck these are to be whisked and not just beaten with the paddle as we most often do. I know the egg whites are whisked and then folded in the cake batter. Just doublechecking myself here. Thanks.
Yes, I do use the whisk attachment for this step.