A rich, moist vanilla pound cake is divided into three layers, and slathered with the most light and fluffy whipped cream and cream cheese frosting, overflowing with fresh strawberries. It’s a light yet filling treat that’s perfect for summer. It’s the best Strawberry Shortcake you’ve ever had!
Out of the blue the other day, my son said to me from the backseat of our truck, “Mom, I want us to bake a cake.” Never one to shy away from baked goods, I replied, “Sure, what kind of cake do you want to make?” “A fancy one. You, know the one with lots of levels that looks like a triangle?” If you’re as confused as I was, let me clarify. It took me until the next day to figure out that he was talking about a tiered cake – like a wedding cake – with eight layers (at least that’s how many he thought it should have).
Obviously I wasn’t about to run to the store and pick up a bunch of cake tiers, so I started showing him photos of cakes on Pinterest. As I scrolled him hemmed and hawed, but was so excited when he saw this strawberry cake from Spiced. It looked gorgeous, so I was almost as excited as he was to test out the recipe.
The cake is dense, almost like a shortcake or pound cake, which is of course perfect for this Strawberry Shortcake type dessert. In his recipe, the author gives instructions for making a two layer cake, but if this cake was going to be fancy enough to satisfy my boy, it had to have three layers. I increased the recipe by 1.5, and made a couple of minor adjustments, which I’ll share in the recipe below. The frosting, oh Lordy the frosting was positively glorious! With fresh, homemade whipped cream and fresh strawberries, it’s light and fresh and creamy, and the perfect way to balance out the heaviness of the cake.
Fresh Strawberry Cake
Ingredients
Cake
- 4 1/2 cups cake flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1 cup + 2 tablespoons butter, room temperature
- 2 cups granulated sugar
- 4 eggs + 1 egg white
- 3/4 cup sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon orange extract (optional)
- 3/4 cup + 6 tablespoons milk
Strawberry Frosting
- 3 cups heavy cream
- 1 (8 ounce) package cream cheese, softened
- 2 teaspoons vanilla extract
- 3/4 cup granulated sugar
- 2-3 pints strawberries, finely chopped (= about 2 cups chopped strawberries)
Instructions
Cake
- Preheat oven to 325 degrees. Prepare 3 round cake pans by spraying liberally with non-stick cooking spray.
- Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
- In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined.
- Stir in sour cream, vanilla and optional orange extract, and mix well until combined.
- Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk.
- Add the remaining flour, and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.
- Divide the batter into 3 prepared, round baking pans.
- Bake in 325 degree oven for about 35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.
Frosting
- In your stand mixer with the whisk attachment, (or with a hand held mixer) beat the heavy cream until stiff peaks are formed. Set aside, preferably in the fridge. (If you have two bowls for your stand mixer, leave it in the bowl, if not, transfer to another bowl before placing in the fridge).
- Fit the paddle attachment on your mixer and beat cream cheese on high until light and fluffy, scraping the sides a couple of times. Add the vanilla and sugar and beat on medium until fully incorporated.
- Stir in chopped strawberries on low speed. Remove the bowl from the mixer. Gently fold in the whipped cream with a spatula until well combined.
Assembly
- Place the first cake layer on your serving platter and frost just the top with the strawberry frosting (about 1/2" or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced strawberries for garnish, if desired.
For more delicious cake recipes, try these:
Chocolate Cupcakes with Toasted Coconut Whipped Cream
And for more strawberry recipes, try these:
Strawberry Lemonade Ice Box Cake
Berry Parfait with Lemon Whipped Cream
For all desserts, go HERE and for all recipes go HERE.
I love that cake on Spiced- I make it all the time. Did you actually adapt the recipe at all?
The ingredients are pretty much the same, I did add orange extract to mine to give the hint orange flavor that I love. I also updated the amounts for a three layer cake.
Can i ask what size round baking pans are best to use?
Mine are 9″, but 8″ will also work.
Hi! How would I adapt this recipe for a half-sheet 2 layer?
Looks soooo good! I keep seeing strawberries at the store and I was looking for something to make with them. I don’t see directions for the frosting though, am I just too distracted by the great pictures? 😀
Ack! You’re right, Jennifer! I forgot the frosting instructions. I must have been the one distracted by the picture!! 😉 They are updated now.
Hi, what size cake pans did you use ? Thank you !
They were regular 9″ round pans.
Just made this for a cookout today, turned out well. Only two issues, in the recipe, it states preheat to 325 but then says bake in 300 degree oven. Did you lower the oven down for some reason? In the frosting recipe, there is no vanilla listed in the ingredients list, but in the directions it says to add vanilla. How much did you use? I used almost a full tablespoon (I LOVE vanilla 🙂 and it turned out great. Thanks!!!
Oh, thanks for pointing that out! I’ve updated the recipe. So glad you enjoyed it!!
My daughter and I just finished making this delightful cake! It’s delicious and so worth the work and time!!! I would bake this again for a family gathering. Thank you for sharing!
Do you have to keep it refrigerated?
Because of the whipped cream, yes, it should remain in the fridge.
Can you stabilize the whipped cream somehow?
Sometimes you can add plain gelatin to help stabilize it, but I haven’t tried that.
I often stabilize whipping cream with instant vanilla pudding mix.
I just read another comment about this cake. The reader says this cake is worth the work and time. How time consuming is it, and how can my 8 year old help?
Hi Kristine, There are a lot of steps, from making the cake and baking it, to making the frosting, which is probably the more difficult. I would let my 8 year old help by cutting the strawberries and making mixing them into the frosting. He could probably handle frosting the cake, although it might not look as pretty. 😉 Love that you’re including your kids in your baking!
Loved It! 1 think I will advise is pay attention to the frosting recipe ! It’s vital to it staying erect! For a visual watch Sleeping Beauty ,when the fairy god mothers made the cake. Yep that’s what happened but everyone had seconds🍰 . Thanks for sharing this!
We made this today (my five year old wanted strawberry cake after our strawberry picking day and she’s my baker!) It was delicious but I must have done something a big wrong, the icing was not near as pretty as yours, but it did all taste delicious and that’s what matters, right? 🙂
Absolutely! The whipped cream can be difficult to get just right; it can depend on so many variables, like temperature or humidity. But it sounds like you had fun!
Just to reconfirm, the sugar for the icing is also granulated?
Yes, it is.
How butter for the frosting?
There is no butter in the frosting.
I am currently making this cake now so I will update you when it’s finished…but I was concerned about one thing. I didn’t have 3 of one size cake pans so I used 2 – 8 inch pans. I noticed how thick/dense the batter was so I hope it comes out okay. What would you suggest for future notice? The pans weren’t filled too high or anything but I am concerned about them baking all the way through
It might take longer, so you’ll just want to bake them until a toothpick or cake tester comes out clean. The cake itself is dense, like a poundcake.
Hi Kristin,
This cake was amazing! I actually wish I took it out a few minutes earlier but my family loved this cake. I made it for my dad’s birthday and he is such a plain guy but he adored every bite and said it tasted just like a strawberry shortcake (his favorite dessert). The best part in my opinion is the beautiful and tasty frosting. It really makes the cake. I had not trouble with any parts of the cake and the directions were easy to follow. Wasn’t too sweet for my older dad but still so, so tasty. I have to try some of your other recipes. Would love to send you a photo of it as well.
Drool! this sounds so good! wondering how far in advance I can make this cake – how long will the filling last? I need to make something about 2 days ahead. Will it last without getting too soggy or the strawberries going bad? thank you!!
The best thing is to make it shortly before you want to serve it. However, it will last a couple of days in the fridge. It just won’t be as fresh and it’s possible the whipped cream could melt a little.
How many people would this cake serve?
At least 8-12, depending on the size of the slices.
Can u use unsalted butter for this recipe or is regular butter prefferred?
It’s up to you, but generally in baking especially,unsalted butter is preferred. But I use whatever I have on hand.
I just made this cake. Next time will eliminate the cream cheese (don’t feel it’s needed).
I am making this today in between all my errands. Should I make the icing right before I serve the cake? Or can it sit in the refrigerator for a couple of hours?
As long as it’s in the fridge it should be fine.
I made this cake and only disappointment I had was doing the frosting .I whipped the cream thick put it in drive did the cream cheese and sugar exc.put cream in and folded it and it went runny..it was a disaster…now cud it be cos I used cheap cream cheese that’s all I can think.all that time I spent doing it feel disappointed now.
I’m so sorry that happened! I actually just made a cake the other day with this same frosting recipe and it turned out great. There are so many factors that could be a part of it and it’s hard to say since I wasn’t there. Could it have been too hot? I know we are having a heat wave in California.
Sorry lol sent in the fridge.not drive lol that’s predictive text
Hi! Does it have to be cake flour. I read that cake flour is made out of bleached flour. Is it ok to use all purpose unbleached flour? Thank you!
Cake flour is much lighter than regular all-purpose flour so I prefer in this cake. However, here is a guideline for swapping: http://bakingbites.com/2010/11/what-is-cake-flour/
Seems delicious! I’m planning to making this cake this weekend for my sons birthday, do you think its a good idea to cover it with fondant for decoration? any tips on that?
I don’t work with fondant so I couldn’t give any tips on that. Sorry!
I really want to make this for my husbands birthday, but it is very hot and we don’t have AC, am I setting myself up for failure with the icing? Also the recipe says 4 eggs + 1 egg white do you add in the egg white at the same time as the other eggs?
Yes you add the egg white at the same time. With those conditions, it would be difficult. However you could try Cool Whip as it tends to set up better. And if you have room in the freezer, freeze it for a bit to help it set quickly.
That was my question Can you use cool whip
Yes you can substitute 1-2 containers of Cool Whip or another non-dairy whipped topping.
So just substitute the 3 cups of heavy whipping cream for 1-2 containers of cool whip? Do you still add the sugar?
I want to make this cake but don’t have a stand mixer. Will the hand mixer alone work?
Yes! You can definitely use the hand mixer. Just be prepared to put a little elbow grease into it.
I am going to make this cake – saw photo of same last year but could never find the right recipe. I make this whipped cream frosting all the time, and have never had a problem with it being runny. I do, however, add a dash of cream of tartar to the cream as it is being whipped into really stiff peaks. The frosting remains stable for several hours without being refrigerated.
Hi Kristin,
I’d like to make this for my partner’s birthday. I don’t have any cake pans, just one glass pie dish, or a square casserole dish. How would you recommend I proceed? I was thinking about halving the cake and frosting recipe to make just a single layer in the pie dish. I’m curious to hear your thoughts…
Thanks!
Jamie
Hi Jamie, I wold recommend picking up some cake pans, You can find them at Target or Walmart, even at the grocery store. They are relatively inexpensive. While you could use a square casserole dish, you’d have to divide the cake into thirds since it’s made in 3 pans. A pie plate definitely wouldn’t work though.
Looks yuum, if I want to do it on a sheet pan how can i double the recipe without it fails?
If I make this whipped cream icing without the strawberries, is it thick enough to pipe on to cupcakes? What would you recommend to do differently to make it thicker? Thanks
Hi Karen, I make a similar icing without fruit and it works great.
Looks delicious. I’m wondering if you could half the recipe and use a 13×9 pan. Then just frost the top?
I haven’t tried that, but several people have asked so I’m thinking I may need to give it a try!
Can this cake be made as a sheet cake?
I made this cake today for my birthday but I am really unhappy with the frosting. I made it ahead yesterday and waited to frost the cake until today because I was afraid of the frosting melting. It didn’t matter either way- the frosting melted in the fridge overnight and my cake is now a wet, soggy mess. I assume the same thing would happen with the strawberries and that if you were to leave the strawberries on the cake they would get mushy and seep through. Even when I first made the frosting yesterday it looked nothing like the video. You should really put a disclaimer on this recipe that the cake has to be made and eaten within an hour or two. I looked for one when I first decided to make it and since there was none I assumed I was safe. Whipped cream is not a good choice for frosting. I am so disappointed and now will have no cake for my birthday. I am very unhappy with this recipe.
Hi Caitie, The frosting just left in a bowl over night will certainly not turn out the same. Had you frosted the cake, it would have be spread out and not left in a big blob in a bowl. The cake is amazing, if made as directed, and will stay fresh and delicious for several days. The strawberries do weep a little, but not enough to ruin the cake. The recipe is great, unfortunately if you don’t follow the directions it’s not going to turn out the way it should.
I made the frosting the next day and everything is just like the video. Love the hint of orange 😊
That’s great to hear – I love the hint of orange too!
Could this be made using a 13×9 inch pan
I just make this cake
The cake is thin, I pinched a piece off it taste good. It just doesn’t look right. I used 9 in round pans. Any tips???
What other kind of cake pans can be used. I would like to make a sheet cake, or may in a bunt cake pan. Any directions for that?
the recipe would need to be adjusted according for a small pan.
Just wondering, have you or anyone else tried this with lemon extract instead of orange?
I think that would be great -it’s so subtle that you can hardly tell it’s there, but it definitely adds that little something to the cake!
My cake came out dense, is it supposed to be a pound cake consistency?
Yes, it’s a little more on the dense side, like a pound cake.
I could not believe how creamy the cake was when putting into the pans. Frosting it today for Mothers Day Thank You for this Delicious recipe
Whipped cream can be stabilized by incorporating about 10% (w/w of your whipping cream) Mascarpone cheese into the mix by gradually adding enough of the whipping cream to the cheese in a small bowl and stirring until it is the consistency of, say, Eagle Brand SCM. Pour that mixture back into the remaining whipping cream, sweeten and whip as usual. The whipped cream will last a few days covered and refrigerated. Mascarpone cheese is a VERY mild white cheese a little softer than cream cheese so the taste is not impacted at all. This is from my pastry chef son-in-law. Hope this helps…
I made this today for my sister’s birthday. My family loved it, even my oldest daughter who doesn’t like strawberries. I agree 100% that the frosting is amazing!! I really liked the pound cake texture of the layers. I was a little short on baking powder so I’m going to HAVE to try it again and see if that makes any difference 😉 Thanks for sharing.
Can this recipe be used to make cupcakes as well?
It’s difficult to say the exact measurements and how many it would make with cupcakes.
Can this recipe be adapted to a 5 inch cake? I would like to make it for my daughter’s 3yr birthday party with just a few little ones. I don’t need lots of cake!! What would the temp and timing be? Thanks!!
Hi Michelle, This would involve a complete re-working of the recipe, so I’m recommend sticking with the recipe as is.
Hello,
I’ve just seen the video on facebook & came here to print it off. What purpose does the 1 egg white serve?…just wondering
Your fresh strawberry cake looks amazing and I plan on making it this weekend! Do you use 2% milk in the batter? I also wanted to verify the amount — 3/4 c. plus 6 Tablespoons, as the recipe reads? I’d watched your video and it doesn’t show the addition of milk.
Thank you so much!!
Yes it is, I think that step was cut out of the video for time. You always want to read the full recipe, especially when baking. Good luck!
I have a question. Is there a special way to stack the layers of the cake so it is even?
You can cut across the top of the cake layers if they are domed to make them flatter. Is that what you mean?
I was actually curious about placing the middle layer with top facing down and top layer with top facing up?
I’ve seen it done, I’m sure it would be fine.