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

Strawberry Shortcake Cake

Katerina | Diethood
Layers of moist, buttery cake filled with strawberry pie filling and whipped cream frosting.
Servings : 12 to 14 servings
Prep Time 20 mins
Cook Time 20 mins
Cooling Time 1 hr 20 mins
Total Time 40 mins


For the Cake
  • 1-1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 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
  • 1/2 cup powdered sugar
  • 1 tablespoon pure vanilla extract


  • Preheat oven to 350.
  • Set oven rack in the middle.
  • Lightly grease 2 (9-inch) springform cake pans with baking spray and set aside.
  • In a mixing bowl, whisk cake flour, baking powder and salt; whisk until combined.
  • Set a small saucepan over medium-high heat and add milk and butter; bring to a boil.
  • Remove from heat and stir in vanilla and lemon juice. Set aside to cool.
  • In your mixer's bowl, combine eggs and sugar; beat until pale yellow, fluffy, and doubled in size.
  • With the mixer on, slowly pour in the cooled milk mixture (I suggest stirring the milk mixture before adding to the mixer); mix until well incorporated.
  • Turn off mixer and gently fold in the flour mixture.
  • 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.
  • Remove from oven and set pans on a cooling rack.
  • Snap open the springform pans and turn our the cakes; let completely cool.
  • In the meantime, prepare the frosting.
  • In a mixing bowl, combine the whipping cream, powdered sugar and vanilla.
  • Cover and chill in the refrigerator for 30 minutes.
  • When chilled, beat the mixture until stiff peaks form.
  • 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.
  • Spread half of the whipped frosting over 1 of the thinner cake layers.
  • Add the thin cake layer over the whipped frosting.
  • Spread the strawberry pie filling over the cake.
  • Top with the last cake layer.
  • Spread the rest of the whipped frosting over the cake.
  • Top with fresh strawberries.
  • Chill cake for 1 hour.
  • Serve.


Cake Recipe heavily adapted from [Food Network


Serving: 1 slice | Calories: 248 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 19 g | Saturated Fat: 11 g | Cholesterol: 104 mg | Sodium: 159 mg | Potassium: 87 mg | Fiber: 0 g | Sugar: 10 g | Vitamin A: 755 IU | Vitamin C: 1.3 mg | Calcium: 57 mg | Iron: 0.2 mg | Net Carbs: 15 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Cake, Dessert
Cuisine: American
Keyword: cake recipes, easter recipes, shortcakes, strawberries