Strawberry Shortcake Cake

The funny thing about this “shortcake” is that it’s actually a really tall cake, hehe. Not only is this strawberry shortcake cake gorgeous it’s also delicious. It’s the perfect cake to enjoy during this strawberry season.

Strawberry Shortcake Cake via Sweet as a Cookie

My favorite cake combination is the classic angel food with whipped topping and strawberries. Although it’s simple, it doesn’t disappoint. I also love how light it feels versus a chocolate cake with heavy chocolate frosting. This strawberry shortcake cake takes an angel food cake to a whole new level. The cake tastes like an angel food cake but it’s more dense. With this recipe you don’t have to worry about turning your cake upside down when it comes out of the oven. It’s also dense enough to handle all of the toppings.

Strawberry Shortcake Cake via Sweet as a Cookie

I just love how visually appealing this cake is. I wish we were throwing a party or having a get-together, because this cake would be a great centerpiece. If you don’t like strawberries or are allergic you could easily replace them with blueberries or raspberries, heck you could even combine the two. Anything colorful really makes this cake sparkle. If you’re not into fruit at all you could also top with shaved chocolate.

Strawberry Shortcake Cake via Sweet as a Cookie

Although this cake looks complex it was actually easy to make. Isn’t that the kind of recipe we all want? I love creating recipes that look like I slaved all day over it to make, but in reality I actually made a 3-layer cake, did the laundry, cleaned the house, took out the trash showered, etc. I think you get my point, but when people ask don’t bother to tell them any different. This cake will make you look like a total superwoman (or superman). I’m a strawberry snob so if you want the best tasting cake I would go with Driscoll’s strawberries. I must warn you though, once you eat a Driscoll berry you’ll never want another brand again.

Strawberry Shortcake Cake
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  1. 2 cups all purpose flour
  2. 1/4 cup + 2 tbs. cornstarch
  3. 2 cups granulated sugar
  4. 1 tsp. salt
  5. 1 cup boiling water
  6. 8 egg whites
  7. 1 tbs. baking powder
  8. 1 tsp. cream of tartar
  9. 2 tsp. vanilla extract
Whipped Topping
  1. 1 1/2 cups heavy whipping cream
  2. 3 tbs. powdered sugar
  3. 1 tsp. vanilla extract
Strawberry Filling
  1. 3 cups diced strawberries
  1. For the cake; preheat the oven to 350°F.
  2. In a large bowl sift together flour, cornstarch, sugar, and salt.
  3. Once sifted slowly stir in the boiling water.
  4. Allow batter to cool.
  5. In the bowl of your stand mixer whip together egg whites, baking powder, cream of tartar, and vanilla until stiff peaks are formed.
  6. Carefully fold the whipped egg whites into the cooled batter until combined.
  7. Pour batter into three 8 inch cake pans.
  8. Bake for approximately 30 minutes.
  9. Allow to cool.
  10. For the whipped topping; allow stainless steel bowl and wire whip to chill in the freezer for 10 minutes.
  11. Once chilled, on high combine heavy whipping cream, powdered sugar, and vanilla in the bowl of your stand mixer. (I recommend covering your bowl/mixer with a towel while it's whipping.
  12. After a couple minutes check to see if your cream has turned into a stiff whipped topping.
  13. Place in refrigerator until needed.
  1. To assemble; top first cooled cake 1/3 of the whipped topping.
  2. Then top with 1 cup of the diced strawberries.
  3. Repeat until 3rd cake is topped off with the remaining whipped topping and strawberries.
  4. Enjoy!
  5. *Keep chilled or enjoy immediately.
Sweet as a Cookie
Strawberry Shortcake Cake via Sweet as a Cookie

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  • Reply
    Lissa Cole
    April 18, 2014 at 1:37 AM

    This shortcake looks so delicious! The recipe seems pretty easy to follow which is always a plus in my book. This will be perfect for summer parties. Your photos are great by the way!

    • Reply
      Karissa Krishart
      April 18, 2014 at 1:16 PM

      This cake will make you the hit of all the summer parties! Thank you so much Lissa! Stop by again 🙂

  • Reply
    April 18, 2014 at 9:08 PM

    Can’t wait to try this! This one I’ll make for the 4th of July. Found you on Whipperberry and had to pin the recipe. Thanks for sharing!

    • Reply
      Karissa Krishart
      April 18, 2014 at 9:10 PM

      This recipe is perfect for the 4th of july. Try adding in blueberries for that red, white and blue look 🙂
      Thanks for the pin!
      Stop by again 🙂

  • Reply
    February 6, 2015 at 1:05 AM

    What size pans did you use? And how many would you say this size serves?

    • Reply
      Karissa Krishart
      February 6, 2015 at 1:50 AM

      I used 3 8 inch cake pans. This cake would probably serve 20 + since it is so large. (Obviously depending on how large you cut the slices) 🙂 I hope this helps!
      Karissa Krishart recently posted…Creamy Potato SoupMy Profile

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  • Reply
    March 29, 2015 at 8:05 PM

    can I make this cake in a rectangle pan and just top it with the whipped topping and strawberries? Or is this recipe only good for a round cake? Thanks 🙂

    • Reply
      Karissa Krishart
      March 30, 2015 at 4:00 PM

      Yes any shape will work 🙂

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  • Reply
    April 7, 2015 at 11:40 PM

    Looks amazing!! Are there any adjustments for high altitude?

  • Reply
    April 22, 2015 at 9:30 PM

    can this cake be made using a substitute for the cream of tartar or would you recommend cream of tartar only? i dont have any right now but if its better to use the CoT then ill go and buy that…otherwise i can make it asap 🙂

    • Reply
      Karissa Krishart
      April 22, 2015 at 9:58 PM

      The cream of tartar is used to help stabilize the egg whites so they whip up nice and fluffy. I’ve read that you can substitute lemon juice however I have never tried it. To be safe I would get the cream of tartar but if you’re willing to experiment it may turn out okay. (1/4 teaspoon of lemon juice for each egg white.) Hope this helps! Happy baking! 🙂
      Karissa Krishart recently posted…Funfetti Rice Krispies TreatsMy Profile

  • Reply
    June 15, 2015 at 1:03 AM

    I made just a single layer of this gorgeous cake and it was spectacular! Love the texture of cake, it really is a cross between angel food cake and and a shortcake. I reduced the sugar a little. Will definitely make again!

  • Reply
    June 29, 2015 at 12:09 PM

    This recipe is the favorite of my family which is why I have made it so many times. I have tries this before and the whipped topping did come out as fluffy as it looked in picture. Is there anything I can do to help it since I will be making a sheet cake with recipe? Thanks!
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    November 10, 2015 at 3:57 PM

    Any tips on turning this into a tiered wedding cake? Different baking times/temps or tricks?

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