Strawberry Shortcake Cake

Strawberry Shortcake Cake – Layers of moist, buttery cake filled with strawberry pie filling and whipped cream frosting.

Strawberry Shortcake Cake | | Layers of moist, buttery cake filled with strawberry pie filling and whipped cream frosting. | #recipes #cake #strawberries

Hi, you guys! It’s Monday!! YAY! Hope you are having a great start to the week!

For some of you, this should be a short week since the holiday is only few days away. For that reason, I was thinking about doing something red white and blue for today, and I seem to have covered the red and white, however the blue remains unseen… Pretend that it’s there… in the forks, or somethin’…

You know, I’ve said this many-a-times before; I can’t decorate/frost/pretty-up a cake. Not only can I not decorate it, I also can’t cut it. I tried every trick in the book; I froze the cake, I used a hot knife, I set it at eye-level, and still, I got this. BUT, as they say, beauty is skin deep and don’t judge a book by its cover. That applies to mah cake, too.

Strawberry Shortcake Cake | | Layers of moist, buttery cake filled with strawberry pie filling and whipped cream frosting. | #recipes #cake #strawberries

This Strawberry Shortcake Cake is so, so, SOOOO GOOD! Swear, I fought with every inch of me not to go for a third slice. Two slices were demolished in less than 5 minutes. I’m not kidding. I can do cake. I eat it better than I bake it.

Also? I think I figured out the trick to cakes. Cake Flour. Yep. I know it looks obvious, I know, but it’s so much easier to just reach over for the all-purpose stuff. I mean, it’s called ALL-PURPOSE!! That means something, right?! See! Thanks for understanding.

Strawberry Shortcake Cake | | Layers of moist, buttery cake filled with strawberry pie filling and whipped cream frosting. | #recipes #cake #strawberries

I wasn’t sure about the filling, though… I thought about going down my old route and use macerated strawberries, just as I did here with the classic Strawberry Shortcakes, but something told me to just go for it and use-up a can of my guilty pleasure… Strawberry.Pie.Filling.
OH MY! Girls, boys… I CAN aaaaand I HAVE spooned an entire can of it straight into my mouth.
Side note: Thank you, treadmill, for being there for me. I ♥ U!

As daunting of a task as it seems to make your own cake, you really should. It’s super easy. Honestly. I mean, just turn on the mixer and throw things in the mixing bowl… it’s not complicated. Besides, I’m asking you to use a prepared filling… that’s big! But, it’s a holiday, so it’s okay to splurge a bit.

Strawberry Shortcake Cake | | Layers of moist, buttery cake filled with strawberry pie filling and whipped cream frosting. | #recipes #cake #strawberries

I also find that by throwing a ton of strawberries on top of the cake will take away from noticing the rest of the imperfections. :)


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5.0 from 1 reviews
Strawberry Shortcake Cake
Prep time
Cook time
Total time
Layers of moist, buttery cake filled with strawberry pie filling and whipped cream frosting.
Serves: Serves 12 to 16
For the Cake
  • 1-1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • 3 tablespoons butter
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 3 large eggs at room temperature <---- very important
  • 1-1/4 cups sugar
  • 1 clamshell fresh strawberries, halved
For the Filling
  • 1 can (21-oz.) Strawberry Pie Filling (I used Lucky Leaf)
For the Whipped Frosting
  • 2 cups cold heavy cream
  • ½ cup powdered sugar
  • 1 tablespoon pure vanilla extract
  1. Preheat oven to 350.
  2. Set oven rack in the middle.
  3. Lightly grease 2 (9-inch) springform cake pans with baking spray and set aside.
  4. In a mixing bowl, whisk cake flour, baking powder and salt; whisk until combined.
  5. Set a small saucepan over medium-high heat and add milk and butter; bring to a boil.
  6. Remove from heat and stir in vanilla and lemon juice.
  7. In your mixer's bowl, combine eggs and sugar; beat until pale yellow, fluffy, and doubled in size.
  8. With the mixer on, slowly pour in the milk mixture; mix until well incorporated.
  9. Turn off mixer and gently fold in the flour mixture.
  10. Spread the batter in the prepared pans and bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  11. Remove from oven and set pans on a cooling rack.
  12. Snap open the springform pans and turn our the cakes; let completely cool.
  13. In the meantime, prepare the frosting.
  14. In a mixing bowl, combine the whipping cream, powdered sugar and vanilla.
  15. Cover and chill in the refrigerator for 30 minutes.
  16. When chilled, beat the mixture until stiff peaks form.
  17. When cakes are completely cooled, cut one of the cakes crosswise so you end up with 3 round layers. One will be bigger than the other two.
  18. Spread half of the whipped frosting over 1 of the thinner cake layers.
  19. Add the thin cake layer over the whipped frosting.
  20. Spread the strawberry pie filling over the cake.
  21. Top with the last cake layer.
  22. Spread the rest of the whipped frosting over the cake.
  23. Top with fresh strawberries.
  24. Chill cake for 1 hour.
  25. Serve.

Cake Recipe heavily adapted from Food Network


  1. Megan says

    I am having a rough time with this recipe. No matter how I do it, the lemon juice is curdling the milk mixture. What is the secret trick I am missing here!?

    • says

      Hi Megan!!

      A bit of curdling will happen and that’s nothing to worry about. It won’t hurt the cake, either. I would suggest maybe taking a whisk and whisking it a bit faster.
      I hope the cake works out for you! It’s really, really good! My suggestions? Have the eggs at room temperature and use cake flour and take your time. Please let me know how it goes.
      Have a great 4th of July!

      • Megan says

        Oh! Thank you so much for replying! I made it last night and just put a tiny bit of lemon juice in it because the curdling was weirding me out. Lol. But, we had it today and it was delicious!! Perfect 4th of July dessert!

  2. sue says

    I have tried this cake twice now. Both times it has not risen & is about 3/4 inch thick. Never had that problem with a cake before. Any ideas? It doesn’t seem like enough batter when poured into 9 inch springform pans…..:(

    • says

      Hi Sue! I’ve been trying to figure out why the recipe isn’t behaving for you and I honestly have no idea. This recipe is from Food Network and I have not had any issues with it. Are you using fresh baking powder? As in not expired? And, are you using cake flour?
      In any case, here’s the link to the original recipe: You can also find it at the bottom of my recipe.

    • Amanda says

      Did you use cold eggs?

      The first time i tried the recipe the cake was very thin, I remembered reading something about how room temperature egg whites whip better so I took some time to let my eggs warm closer to room temperature and this time the cake rose double the size than it was the first time, I had been in a rush and wasnt able to let the eggs completely get to room temperature I think that If I had that it would have worked even better.

  3. Elaine says

    When I read the directions when taking pans out of oven to cool it says snap open and to turn our? We turn them upside down to cool, is that what you mean?

  4. Rhonda says

    I can’t cut a cake without looking like I used a saw. LOL
    This looks amazing and I can’t wait to bake this for my hubby’s bday.
    Thanks for sharing!

  5. says

    Imperfections aren’t a bad thing. They tell everyone of the love you put into your baked goods. As long as it tastes good, no one will ever care. And I know this tastes good.

  6. says

    Yay I’m not the only one who can’t cut a cake, although you’d never know from your pictures! I’m totally in love with this cake! Strawberries, light, fluffy, moist cake, and whipped cream…dreamy!! Pinned.

  7. says

    This definitely looks so mouthwatering and that’s the point right? Who cares how imperfect it looks? I feel relieved when I learnt that I’m not the only food blogger who has preblems with cake decorating and slicing. Pinning this beauty!

  8. says

    It’s a pretty cake even if the cake layers are uneven. I can relate to that problem. I’ve tried sticking toothpicks all around the cake at the right level and then cutting with a sharp knife above them. NOT easy when you’ve made a mudcake and end up sawing through the cake while resting the edge on your chest. :)

    As to the blue layer … no blueberries?

  9. Bill says

    It looks delicious, and your slice looks better than my cake slices usually do. I’m not much on presentation, as why make it pretty if you’re going to eat it? It’s not like you’re going to wear it, or hang it on the wall…


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