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Strawberry Shortcake Cake

Prep Time25 mins
Cook Time30 mins
Total Time55 mins


For the cake:

  • ½ cup shortening or unsalted butter at room temperature
  • 1 ¼ cups white sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose unbleached flour
  • 4 teaspoons baking powder
  • 1 cup whole milk

For the whipped cream:

  • 1 pint heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla paste or vanilla extract
  • 16 ounces strawberries stems removed and diced


  • Preheat oven to 350 degrees F.
  • Grease a 9x13” baking dish well with cooking spray and dust with flour.
  • In a large bowl with an electric mixer, beat together the shortening and sugar until light and fluffy, about 2 minutes.
  • Add eggs, one at a time, beating until combined.
  • Add vanilla extract, beating until combined.
  • In a separate bowl, whisk together flour and baking powder, and whisk until combined.
  • Add ½ of the flour, beat until just combined, and then add ½ cup of the milk, beating until just combined. Repeat with the remaining flour mixture and milk until combined.
  • Pour batter into prepared pan.
  • Bake in preheated oven for 30-33 minutes, until lightly golden and baked through.
  • Let cool completely.
  • While cake is cooling, make the whipped cream. Place heavy whipping cream in a large bowl and beat with electric mixer until stiff peaks form.
  • Fold in powdered sugar and vanilla.
  • Once the cake is cool, remove the cake from the baking pan and place on a baking sheet. Slice cake in half so there is a top and a bottom. Carefully place the bottom layer back in the pan.
  • Spread 2 cups of the whipped topping on top of the bottom layer and sprinkle with ½ of the strawberries.
  • Place top layer on top of strawberries and spread with remaining whipped topping and strawberries.
  • Refrigerate until ready to serve.
  • Cut into slices.
  • Serve and enjoy!