Every bite of this Strawberry Shortcake Cake brings the sheer joy of classic strawberry shortcake in a simple, crowd-pleasing form. Dreamy vanilla cake is blanketed with fluffy, tangy cream, and topped with glistening strawberries in a sweet glaze, making this showstopper the absolute highlight of any summer table or celebration—no fuss required. You’ll find yourself craving this irresistible blend of moist cake, luscious filling, and juicy strawberries again and again!

Strawberry Shortcake Cake Recipe - Recipe Image

Ingredients You’ll Need

Strawberry Shortcake Cake comes together with ten minutes of prep and just a handful of pantry and fridge basics. Each ingredient here is essential—not just for flavor, but for achieving that gorgeous three-layer contrast of cake, creamy filling, and juicy berry topping. Here’s why you don’t want to swap or skip a thing:

White cake mix: The perfect fluffy base that soaks up all the creamy and fruity toppings.
Eggs, oil, and water: These are the simple additions that bring your cake mix to life and add moisture.
Cream cheese (8 ounces, softened): Offers a slight tang and creamy richness to balance the sweetness.
Powdered sugar (1/2 cup): Sweetens the filling without any grittiness.
Whipped topping (8 ounces, thawed): Makes the middle layer fabulously light and airy, for that signature shortcake creaminess.
Premade strawberry glaze (13.5 ounces): Coats every berry in sweet, irresistible gloss, ensuring the topping doesn’t soak into the cake.
Fresh strawberries (3 cups, hulled and sliced): Nothing beats the juicy burst of real strawberries—go for ripe and fragrant berries for the best flavor.

How to Make Strawberry Shortcake Cake

Step 1: Bake the Cake

Begin by preheating your oven and preparing the white cake mix according to the instructions on the back of the box, adding eggs, oil, and water as needed. Pour the batter into a 9×13-inch baking dish and bake as directed. Once baked, let your cake cool completely—this ensures the creamy layer will spread smoothly and doesn’t melt away.

Step 2: Make the Creamy Filling

While the cake cools, beat together the softened cream cheese and powdered sugar in a mixing bowl until it’s smooth and luscious. This forms that dreamy, tangy-sweet base that sets Strawberry Shortcake Cake apart from ordinary cakes.

Step 3: Fold in the Whipped Topping

Gently fold in the thawed whipped topping with the cream cheese mixture until everything is nicely combined. This step is the secret to a cloud-like, melt-in-your-mouth middle layer—don’t over-mix; just gently blend until even and fluffy.

Step 4: Spread the Creamy Filling

Once the cake is fully cooled, smooth the creamy filling evenly over the top. Take an extra minute to make sure it reaches right to every corner for a perfect bite every time.

Step 5: Prep the Strawberries and Glaze

In a separate bowl, combine the premade strawberry glaze with your sliced, hulled fresh strawberries. Toss until every slice is lavishly coated—this keeps the topping fresh and vibrant, and locks in all that juicy berry flavor.

Step 6: Top the Cake

Spread the glistening glazed strawberry mixture evenly over the creamy layer on the cake. The brilliant ruby color is a feast for the eyes as well as the palate, promising the ultimate strawberry shortcake experience in every forkful.

Step 7: Slice & Serve

All that’s left to do is slice generous squares and serve. For best results, refrigerate the Strawberry Shortcake Cake until you’re ready to wow your guests. Don’t forget—a little chill makes those layers even better!

How to Serve Strawberry Shortcake Cake

Garnishes

A light dusting of powdered sugar, a sprig of fresh mint, or a few extra strawberry slices can really elevate the look. Whipped cream piped along the edges adds extra flair if you want to make your Strawberry Shortcake Cake holiday or party-ready.

Side Dishes

This cake’s sweet, fruity goodness is perfectly complemented by a scoop of vanilla ice cream or a chilled glass of sparkling lemonade. For a more grown-up pairing, try serving with a strawberry basil cocktail or a cup of hot coffee to balance the sweetness.

Creative Ways to Present

If you’re serving a crowd, cut the cake into dainty squares and nestle them into cupcake liners for a buffet-friendly treat. Layer cubes of Strawberry Shortcake Cake in pretty glasses for a parfait-style dessert, or assemble in mason jars for a delightful picnic-ready spin.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Strawberry Shortcake Cake tightly with plastic wrap or a fitted lid, and store in the fridge for up to three days. The layers actually meld together even more over time for ultra-moist, flavorful results.

Freezing

For longer storage, freeze individual slices wrapped in cling film and placed in an airtight container. Thaw overnight in the fridge; the cake and strawberry glaze hold up beautifully, so you can enjoy a taste of summer whenever the craving hits.

Reheating

This dessert is best enjoyed chilled, not reheated. If you’ve stored it in the fridge or thawed from the freezer, just let it sit out for about 10 minutes before serving to take off the chill and let the flavors shine.

FAQs

Can I use homemade whipped cream instead of whipped topping?

Absolutely! If you prefer homemade whipped cream, beat about one cup of cold heavy cream with a tablespoon of powdered sugar until soft peaks form. It adds a fresh, light touch to the Strawberry Shortcake Cake, just be aware it won’t be quite as stable as store-bought whipped topping for make-ahead storage.

Do I have to use white cake mix, or can I switch up the flavor?

Feel free to use yellow or French vanilla cake mix for a slightly richer, golden cake base—the cake will still pair beautifully with the strawberry and cream layers. Chocolate cake can work for a fun twist, though it won’t have that classic Strawberry Shortcake Cake flavor.

Can I make the cake ahead of time?

Yes! You can bake the cake up to a day in advance (just let it cool and cover tightly), then assemble with the cream and strawberry layers a few hours before serving. This keeps everything fresh and delicious.

Is there an alternative to premade strawberry glaze?

If you prefer homemade, just simmer 2 cups sliced strawberries with 1/4 cup sugar and 1 tablespoon cornstarch in a saucepan until thick and glossy. Cool before tossing with the remaining strawberries for a fantastic homemade glaze.

What’s the best way to slice and serve without making a mess?

For neat squares, chill the cake thoroughly, then use a knife dipped in hot water and wiped dry between cuts. This helps the creamy layer spread less and keeps the strawberry topping in place for picture-perfect slices.

Final Thoughts

If you’re after that nostalgic burst of strawberry shortcake flavor, but with zero fuss, this Strawberry Shortcake Cake is the sweet, sunny treat you’ll return to all season long. Give it a try—you’ll seriously impress anyone lucky enough to grab a slice!

Strawberry Shortcake Cake Recipe

★★★★★

4.8 from 9 reviews

Author: Mariam
Total Time: 45-50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of this Strawberry Shortcake Cake, a luscious dessert that combines moist white cake with a creamy, sweet, and fruity strawberry topping. Perfect for any occasion!

Ingredients

Scale

Cake:

1 box white cake mix (yellow or French Vanilla also work)
Additional ingredients to make cake; eggs, oil, and water (use amounts on the back of the box)

Cream Cheese Layer:

8 ounce package cream cheese, softened to room temperature
1/2 cup powdered sugar
8 ounce tub whipped topping, thawed (Cool Whip)

Strawberry Topping:

13.5 ounce container premade strawberry glaze
3 cups fresh strawberries, hulled and sliced

Instructions

Cake: Prepare 1 box white cake mix according to package directions using the additional ingredients to make cake; eggs, oil, and water for a 9×13-inch baking dish. Bake using times on the back of the box. Allow the cake to cool.
Cream Cheese Layer: In a mixing bowl, combine 8 ounce package cream cheese, softened to room temperature with 1/2 cup powdered sugar until smooth.
Gently stir in 8 ounce tub whipped topping, thawed and combine well.
Smooth over the cooled cake.
Strawberry Topping: In a bowl combine 13.5 ounce container premade strawberry glaze with 3 cups fresh strawberries, hulled and sliced.
Spread this mixture evenly on top of the cake.
Slice and serve. Keep refrigerated.

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American