Description
This Easy Strawberry Shortcake Cake is a simple yet impressive dessert that combines layers of moist French vanilla cake, creamy whipped cream cheese frosting, and fresh strawberries. Made with a cake mix, it’s perfect for birthdays, potlucks, or any occasion where you want a delicious, homemade-tasting treat without spending hours in the kitchen.
Ingredients
For the Cake
- 15.25 ounce French Vanilla cake mix
- 3 large eggs
- 1 ¼ cups water
- ½ cup unsalted butter, at room temperature
For the Frosting/Filling
- 8 ounces cream cheese, at room temperature
- ½ cup granulated white sugar
- ½ teaspoon vanilla extract
- 1 pint heavy whipping cream
- 1 quart fresh strawberries, rinsed and sliced
Instructions
To Make the Cake
- Preheat oven to 350°F.
- Grease two 9-inch round cake pans, line with parchment paper, and sprinkle the bottom and sides with sugar.
- In a large bowl, combine cake mix, eggs, water, and softened butter.
- Beat on low until moistened, then on medium for 2 minutes until fully combined.
- Pour batter evenly into prepared pans.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans, then flip onto cooling racks to cool completely.
- Trim tops with a serrated knife if needed to level the cakes.
To Make the Frosting/Filling
- Beat softened cream cheese, sugar, and vanilla until smooth.
- In a separate chilled bowl, whip heavy cream on high until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture.
- Transfer frosting to a large zip-top bag and snip the tip for piping.
To Assemble the Cake
- Spread half of the frosting on top of the first cake layer.
- Add half of the sliced strawberries on top.
- Place the second cake layer on top.
- Pipe the remaining frosting over the top layer.
- Arrange remaining strawberries on top.
- Slice and serve.
Notes
- Serve the cake immediately after assembling for the best freshness and texture.
- Refrigerate the cake if not serving right away, especially due to the whipped cream frosting.
- Store in an airtight container in the refrigerator for up to 3 days.
- For longer storage, you can freeze the cake (unfrosted layers or fully assembled) for up to 1 month; thaw in the fridge before serving.
- Add strawberries just before serving if you want to keep them from releasing extra moisture.