This Strawberry Shortcake Cake tastes as impressive as it looks, made with soft, airy chiffon cake, layered with juicy strawberries and a rich yet refreshing cream cheese whipped cream that has readers repeatedly raving: โFlipping fantastic recipe! Just made it for friends 60th and it was a BIG hitโ and โThis strawberry shortcake was the prettiest cake that Iโve ever made. This recipe was very easy to followโฆThank you so much!โ and on and on!
With years of experience creating and refining crowd-favorite desserts, the recipe walks you through step-by-step photos, trusted tips, make-ahead instructions, and freezing optionsโso you can bake with confidence and enjoy flawless, bakery-worthy results every time.
PIN THIS RECIPEย TO SAVE FOR LATER
Strawberry Shortcake Cake Recipe
This Strawberry Shortcake Cake was labeled โinsaneโ by my foodie critic sweetheart. And if you arenโt familiar with this ultimate compliment, โinsaneโ is reserved for only the most crazy delicious, indescribably delectable, unbelievably palate-pleasing foods.ย Itโs a rare honor, even at my house. ย And he said it repeatedly.ย
My other friends, whom I dropped off the leftover cake at, said they were โobsessed,โ and another said, โWe all loved it!!!โย So, I think itโs pretty safe to say this Strawberry Shortcake Cake will not disappoint and might even be labeled with the prestigious title of โinsane.โ
This cake might look extravagant, but its impressive stature goes down scarily easily due to the light chiffon cake and whipped cream โ thus the towering layers.ย Because two layers just werenโt enough. So, letโs get into those layers and what makes this recipe the best in my humble opinion:
Cake Layer
Strawberry Shortcake Cake needs a light, tender cake but one that is sturdy enough to hold up to the strawberry filling โ the answer a butter chiffon cake!ย I created a cross between a chiffon cake which has the structure and moistness of a sponge cake but used butter instead of oil to achieve buttery bliss flavor.
The cake is made extra moist and fluffy by beating the egg whites separately and then folding them into the batter. This might seem like a hassle but you will be blown away at the results as whipped egg whites can build to eight times their initial volume! The resulting cake is SO tender but still firm enough to pile on those strawberries.
What ultimately makes this buttery cake layer the most delicious in my opinion, and stand out from the rest, is the addition of cornmeal.ย I swapped ยฝ cup flour for ยฝ cup cornmeal to offer a delightful texture reminiscent of the soft biscuits used in traditional strawberry shortcakes โ it is both enticing and heavenly. The cake will not taste like cornbread, but it adds just the right hint of texture and flavor and is my favorite part of the cake.
So, pretty much I am obsessed with this cake layer and am already planning ways to make a recipe around it. But just when you didnโt think it could get any better, here comes the strawberry layerโฆ
Strawberry Filling
Most Strawberry Shortcake Cake recipes only use one pound of strawberries which will leave you wanting more strawberry flavor.ย This cake, however uses 3 pounds of strawberries in various forms and is the perfect use of all those fresh strawberries!ย
We pack in the strawberries by: 1) halved strawberries are line around the perimeter of the cake; 2) chopped strawberries are macerated then coarsely processed; 3) the remaining strawberry juices are simmered to a reduced strawberry syrup then added back to the processed strawberries for layer up on layer of concentrated strawberry flavor and delightful texture, because, after all, this is Strawberry Shortcake Cake!
Whipped Cream
Whipped cream is signature layer in Strawberry Shortcake Cake, but this whipped cream topping isnโt just whipped cream, itโs CREAM CHEESE whipped cream and it will make you drool.
It is essentially the best of both cream cheese and whipped cream. The cream cheese makes it thick enough to support the cake and the heavy cream makes it light and airy at the same time. It is also more flavorful than whipped cream due to the cream cheese, sugar and lemon juice and so good you will be licking it plain.
Strawberry Shortcake Cake Ingredients:
Letโs take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
The Cake Ingredients:
Strawberry Filling Ingredients:
Cream Cheese Whipped Cream Ingredients:
How to Make a Strawberry Shortcake Cake
Strawberry Shortcake Cake has more steps than your traditional cake but it is actually very simple and straightforward, so please donโt be intimidated!ย Iโve made this a very detailed recipe and included tips and tricks below so your Strawberry Shortcake Cake will be a runaway success AKA insanely delicious.ย
MAKE CAKE
- Grease and flour pans Line two 9-inch round by at least 2-inch deep cake pans with parchment paper and spray with nonstick cooking spray with FLOUR, or grease and flour pans. I always use nonstick cooking spray with flour and have never had a problem with any of my cakes sticking. If you would like to grease and flour your pans, that works too!
- Sugar pans. Once you have greased your pans, sprinkle in 1 tablespoons of granulated sugar (per pan)โ starting with the top edges of the pan so it trickles down the pan and tap and turn the pan to evenly coat the pan. This not only adds an extra barrier to ensure our cake doesnโt stick, but it adds a delightful sugar coating reminiscent of strawberry shortcake biscuits.
- Mix dry ingredients. In a large bowl, whisk flour, cornmeal, TWO cups sugar, baking powder, and salt together.ย
- Separate eggs. Add 4 whole eggs to the flour mixture.ย Separate remaining 6 eggs, and add egg YOLKS to flour mixture and egg whites to a mixing bowl. Add butter, water, and vanilla to the flour mixture and whisk just until combined.
- Beat egg whites. Beat egg whites and cream of tartar with a handheld mixer at medium-high speed to soft frothy mounds (left photo).ย With the beaters running, gradually add remaining โ cup sugar, and beat until soft peaks form, 1-2 minutes (right photo). โSoft peaksโ means the egg whites will beat into a peak but the peak barely holds its shape and will flop over immediately when the beaters are removed.
- Combine whipped egg whites and batter. Stir half of egg whites into the batter to lighten, then gently fold remaining whites into batter until no white streaks remain.
- Bake. Pour batter into prepared pans and bake until toothpick inserted into the center of the cakes comes out clean, 30 to 40 minutes (mine took 38 minutes).
- Cool cakes. Cool cakes in pans on a wire rack for 10 minutes, then invert cakes onto greased wire rack; peel off parchment and allow to cool completely, about 2 hours.
- Drain strawberries well. After the berries have sat in sugar for 1 hour, drain them well. It is important that the berries not be wet because this can make the cake soggy. Instead, we want to use their moisture to transform into a sticky syrup.
- Thicken syrup. Make sure the strawberry syrup is thick and not be runny at all, otherwise your filling will be runny.
MAKE STRAWBERRY FILLING
While cake is baking/cooling, make Strawberry Filling:
- Wash and dry strawberries. Wash and dry strawberries well โ you donโt want any excess moisture or your strawberry filling will be runny. When washing, never soak the berries or theyโll lose some flavor and nutrients and become water logged.
- Halve strawberries. Halve 32 of the most uniform/best-looking strawberries and reserve. These will become the strawberries on the perimeter of the cake, so try and pick ones similar in size so the cake doesnโt become uneven.
Macerate strawberries. Macerating is the process in which the sugar draws moisture out of the strawberries and dissolves to make a syrupy strawberry sauce, while the strawberries soften. To do this, quarter remaining berries โ they can be uneven, because we are processing them later, so donโt spend time making them uniform. Add chopped berries to a bowl and stir in 8 tablespoons sugar. ย Let sit 1 hour, stirring occasionally.
Drain berries. Add berries to a fine mesh strainer placed over a bowl and let berries drain for 10-30 minutes up to overnight in the refrigerator, pressing down with a spatula to get rid of excess moisture. Add drained berries to your food processor and pulse 4-5 times to roughly chop. If you donโt have a food processor, you can chop by hand. The exact size of the berries isnโt too important โ you just donโt want them purred, we want to taste their texture.
Make Syrup. Transfer berry juices to a small saucepan and simmer over medium-high heat until thick, about 6-8 minutes, stirring occasionally. You want to thicken until the juices are about the consistency of thick syrup. I have found the syrup will bubble quite a bit towards the end and then subside when itโs close to being done. To check the consistency, dip a spoon into the sauce โ you want it to cling to the back of the spoon and not be runny at all, otherwise your filling will be runny.
Combine syrup and berries. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Refrigerate until cake is cooled or until ready to use.
Make WHIPPED CREAM
- Beat cream cheese until fluffy. Once the cake has cooled, add cream cheese, sugar, lemon juice, vanilla, and salt to a large bowl.ย Beat with a handheld mixer at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down sides as needed. Only begin to add the heavy cream once the cream cheese mixture is very light.
- Add heavy cream. Reduce speed to low and add heavy cream in slow stream, then increase speed to medium-high and beat until stiff peaks form, about 2 -3 minutes more. โStiff peaksโ simply means the whipped cream will stand straight up when the beaters are removed and not curl at the tips.
ASSEMBLE
- Cool cakes completely. Take care that your cakes are completely cool before cutting in half otherwise they will fall apart.
- Cut cakes in half. First, place cakes on sturdy surface like a cutting board (not a cooling rack like pictured โ my bad). Use a long serrated knife to score the cakes in half all the way around before cutting. This way, you are not slicing straight through the cake and coming up uneven on the other side.
- Glue cake. Add a dab of frosting to the center of a cake stand or platter โto glueโ bottom layer down.ย
- Layer perimeter of cake with strawberries. Add bottom layer of cake, cut side down, and arrange a ring of 18-20 strawberry halves (whatever fits), cut sides down and stem ends facing out, around perimeter of cake layer.
- Add strawberry filling. Add one third of processed berry mixture (about ยพ cup) in center, then spread up to strawberries, it will continue to spread outward when you frost with whipped cream layer.
- Add whipped cream. Add 1 ยฝ cups whipped cream over berry layer and spread to within ยผโ of the edge.
- Repeat. Place second layer of cake on top, cut side down and press down gently so the whipped cream layer comes flush with cake edge.ย Repeat layers until you place the final cake layer, cut side down.ย
- Top with whipped cream and berries. Spread remaining whipped cream over top and decorate with remaining strawberries.
- Chill. Chill at least 1 hour before serving.ย You can chill up to 8 hours, but Strawberry Shortcake Cake is best within the first 4 hours.ย
Shortcake Cake Tips
For the Cake
For the Strawberries & Cream
Strawberry Shortcake Cake Recipe Variations
How to Make Shortcake Cake Ahead of Time
You can prepare the different components of the Strawberry Shortcake Cake ahead of time, but do not assemble the cake until the day of serving, preferably just 4 hours before serving. If you assemble the cake too early, it will become soggy as the strawberry juice permeates the cake.
โขStrawberries: Cut the strawberries in half and store on a paper towel-lined plate with paper towels in between the layers of strawberries 24 hours ahead of time.
โขStrawberry Filling: Make ahead and store in an airtight container for up to 24 hours.
โขWhipped Cream: Beat the cream cheese with all the ingredients except the whipped cream, cover the mixing bowl, and refrigerate. When ready to assemble, proceed to beat in the whipped cream according to the recipe instructions.
โขCake: Once cakes have cooled, wrap them tightly in plastic wrap and store at room temperature for up to 24 hours.
How to Store Strawberry Shortcake Cake
How to Refrigerate
Store the fully assembled Strawberry Shortcake Cake covered in the refrigerator for up to 3 days. Because itโs made with whipped cream and fresh strawberries, itโs best enjoyed within the first 24โ48 hours for peak freshness and texture. If possible, wait to garnish the top with strawberries until just before serving to prevent excess moisture.
How to FREEZE
You can freeze the cake portion, but not the strawberry filling or whipped cream. Frozen strawberry filling will change in texture and become too runny for the cake. To freeze the cake layers:
โขTightly double wrap each cake layer separately in plastic wrap.
โขFreeze cake for up to 3 months.ย ย ย
โขAllow the cakes to thaw overnight in the refrigerator then unwrap and come to room temperature on the counter before assembling.
Looking for more Summer Dessert Recipes?
Mini Strawberry Pies
Strawberry Cheesecake
Coconut Cake (Triple Coconut!)
Cream Cheese Stuffed Carrot Cake
Lemon Poke Cake
Chocolate Covered Strawberry Pound Cake
Blueberry Coffee Cake
Strawberry Shortcakes
Carrot Cake with Pineapple Cream Cheese Frosting
Lemon Blueberry Cake
Chocolate Eclair Cake
Chocolate Raspberry Cake
Kentucky Butter Cake
WANT TO TRY THIS RECIPE?
PIN ITย to your recipe BOARD TO SAVE FOR LATER!
FIND ME ON PINTERESTย FOR MORE GREAT RECIPES!ย I AM ALWAYS PINNING :)!
ยฉCarlsbad Cravingsย by CarlsbadCravings.com
Cake Strawberry Shortcake
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
Ingredients
CAKE
- 2 cups cake flour
- 1/2 cup cornmeal
- 2 1/3 cups granulated sugar separated
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 10 large eggs at room temperature
- 12 tablespoons unsalted butter melted and cooled slightly
- 1/4 cup water
- 1 tablespoon vanilla extract
- 1/8 teaspoon cream of tartar
STRAWBERRY FILLING
- 3 pounds fresh strawberries washed, dried, stemmed (see note)*
- 8 tablespoons sugar
- pinch salt
CREAM CHEESE WHIPPED CREAM
- 12 ounces Cream Cheese room temperature
- 3/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups heavy cream
Instructions
CAKE
- Preheat oven to 325 degrees F. Line two 9-inch round by at least 2-inch deep cake pans with parchment paper and spray with nonstick cooking spray with FLOUR, or grease and flour pans. Sprinkle in 1 tablespoons of granulated sugar (per pan)โ starting with the top edges of the pan so it trickles down the pan and tap and turn the pan to evenly coat the pan.
- In a large bowl, whisk flour, cornmeal, TWO cups sugar, baking powder, and salt together. Add 4 whole eggs. Separate remaining 6 eggs, and add egg YOLKS to flour mixture and egg whites to a mixing bowl. Add butter, water, and vanilla to the flour mixture and whisk just until combined.
- Beat egg whites and cream of tartar with a handheld mixer at medium-high speed to soft frothy mounds (see photos). With the beaters running, gradually add remaining โ cup sugar, and beat until soft peaks form, 1-2 minutes.
- Stir half of egg whites into the batter to lighten, then gently fold remaining whites into batter until no white streaks remain.
- Pour batter into prepared pans and drop a few times on the counter to get rid of any air bubbles. Bake at 325 degrees F until toothpick inserted into the center of the cakes comes out clean, 30 to 40 minutes (mine took 38 minutes).
- Cool cakes in pans on a wire rack for 10 minutes, then invert cakes onto greased wire rack; peel off parchment and allow to cool completely, about 2 hours.
STRAWBERRY FILLING
- While cake is baking/cooling, make Strawberry Filling.
- Halve 32 of the most uniform/best-looking strawberries and reserve.
- Quarter remaining berries (they can be rough; we are processing later). Add chopped berries to a bowl and stir in 8 tablespoons sugar. Let sit 1 hour, stirring occasionally.
- Add berries to a fine mesh strainer placed over a bowl and let berries drain for 10-30 minutes up to overnight in the refrigerator, pressing down with a spatula to get rid of excess moisture. Add drained berries to your food processor and pulse 4-5 times to roughly chop (or chop by hand). Set aside.
- Transfer berry juices to a small saucepan and simmer over medium-high heat until thick and syrupy, about 6-8 minutes, stirring occasionally. Pour reduced syrup over macerated berries, add a pinch of salt, and toss to combine. Refrigerate until cake is cooled or until ready to use.
WHIPPED CREAM
- Once the cake has cooled, add cream cheese, sugar, lemon juice, vanilla, and salt to a large bowl. Beat with a handheld mixer at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down sides as needed.
- Reduce speed to low and add heavy cream in slow stream, then increase speed to medium-high and beat until stiff peaks form, about 2 -3 minutes more.
ASSEMBLE
- Cut cakes in half horizontally using a long-serrated knife to create 4 even layers (I score them first then cut along score lines). Add a dab of frosting to the center of a cake stand or platter โto glueโ bottom layer down. Add bottom layer of cake, cut side down, and arrange a ring of 18-20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
- Pour one third of processed berry mixture (about ยพ cup) in center, then spread up to strawberries. Add 1 ยฝ cups whipped cream over berry layer and spread to within ยผโ of the edge. Place second layer of cake on top, cut side down and press down gently so the whipped cream layer comes flush with cake edge. Repeat layers until you place the final cake layer, cut side down. Spread remaining whipped cream over top and decorate with remaining strawberries.
- Chill at least 1 hour before serving. You can chill up to 8 hours, but it is best within the first 4.
Notes
Helpful Tips and Tricksย
- Use correct pan size. It is important that your pans are deep otherwise the cake will overflow when it rises and not bake properly. The cake batter should reach about half way up the sides of the cake pan.
- Use parchment paper: You MUST line your cake pans with parchment paper as this is a chiffon cake and more likely to stick. It will definitely fall apart if you donโt use parchment paper because it is more tender.
- Use room temperature eggs. As in all my cake recipes, you will need room temperature eggs for this Strawberry Shortcake Cake. Room temperature eggs mix much easier โ you can literally feel the difference. This makes it hard to overmix your batter which results in a softer, fluffier, more tender cake. Cold eggs result in a dry, denser cake.
- To quickly bring eggs to room temperature: add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes.ย
Donโt overmix. Once you fold the egg whites into the flour mixture, take care not to overmix. You never want to overbeat eggs as this will cause the batter to be runny and may cause the batter to overflow when baking.
Donโt overmix. Once you fold the egg whites into the flour mixture, take care not to overmix. You never want to overbeat eggs as this will cause the batter to be runny and may cause the batter to overflow when baking. - Donโt open oven door early. It is important to not even crack the oven door until itโs time to check your cakes for doneness. Opening the doors can cause your cake to cook unevenly and to fall in the center.ย
- Drain strawberries well. After the berries have sat in sugar for 1 hour, drain them well. It is important that the berries not be wet because this can make the cake soggy. Instead, we want to use their moisture to transform into a sticky syrup.
- Chop, donโt puree berries. When you chop the berries, make sure you donโt over process. We want to be able to taste their texture. Pureed berries will loose their texture and be too moist when combined with the strawberry syrup.
- Thicken syrup. Make sure the strawberry syrup is thick and not be runny at all, otherwise your filling will be runny.
- Donโt microwave cream cheese. NEVER MICROWAVE cream cheese for frosting, or in this case, whipped cream.ย This will ensure your cream cheese whipped cream is the perfect consistency and not runny.
- Whip to stiff peaks. It is important that you whip the cream cheese whipped cream to stiff peaks because we want it to be thick and firm enough to hold its shape in between the layers.
- Donโt over-beat whipped cream. That being said, stop beating as soon as stiff peaks form because over-beating can cause the cream to separate.
- Extra strawberries. This recipe calls for 3 pounds strawberries which will leave you with a few berries to garnish the cake on top. I like to use a full 4 pounds of berries and use all the extra berries on the top layer so every bite is bursting with berries!
MAKE-AHEAD INSTRUCTIONS:ย
You can make the different components of the Strawberry Shortcake Cake ahead of time but do not assemble the cake until the day of serving โ preferable just 4 hours ahead of time. If you assemble too early, the cake will become soggy as the strawberry juices permeate the cake.- Sliced Strawberries; You can slice the strawberries in half and store on paper towel lined plate with paper towels in between the layers of strawberries 24 hours ahead of time.
- Strawberry Filling: You can completely make the strawberry filling and store in an airtight container 24 hours ahead of time.
- Whipped Cream: You can beat the cream cheese with all of the ingredients EXCEPT The whipped cream and cover the mixing bowl and refrigerate. When ready to assemble, proceed to beat in the whipped cream per recipe instructions.
- Cake: Once cakes have cooled, wrap them tightly in plastic wrap and store at room temperature for up to 24 hours.
Want To Make This Recipe?
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
Carlsbad Cravings Original, inspired by Americaโs Test Kitchen
Sahar says
Dear Jen,
Hats off to youโฆ for how much time you must spend to put together each and every recipe, with every single step and important tips to make it taste absolutely amazing!
I canโt thank you enough.. for bringing delicious dinners to my table. All I can think of is I wish I could share one of my own recipe with you someday that you would love ๐
Your Mexican chicken and corn chowder was a hit in my house. I canโt wait to try your Greek pasta salad next.. please keep โem coming!
Jen says
Thank you so much for such a thoughtful comment Sahar! I so appreciate you following along and making my recipes! Iโm honored your family is enjoying them and Iโm excited for you to try the Greek Pasta Salad โ one of my favs! And yes, I would love if you emailed me one of your recipes โ my email is [emailย protected] Thank you!
b says
Looks amazing! Is there any substitute for cornmeal (because of an allergy)? Also, looking to make it much smaller because our small family canโt โ and shouldnโt โ eat that large cake! Does changing the number of servings accurately change the layers? Could it be made with even just one layer? Again, looks wonderful!
Jen says
You can definitely substitute the cornmeal with 1/2 cup cake flour. As far as making a smaller cake, you can just make one cake, cut in in half and half all of the ingredients. Enjoy!
Christine says
I ended up using boxed angel food cake mix because I realized last minute that I was out of both cake flour and cornmeal, and I was in quite a time crunch! But it was fantastic, what an awesome recipe!
Jen says
Iโm so glad you could make this recipe work with cake mix! Bravo!
Heather Seibel says
I have read through this recipe a few times and for the life of me, I canโt find what temperature to cook the cakes at. Please help!
Jen says
325 degrees. Enjoy!
Spencer says
MMMM, stunning photos, looks delicious!!
Jen says
Thanks so much Spencer! I hope you can try it soon!
DC says
Well, in case anyone is wondering, I made these in a jumbo (6 muffin) muffin pan. Baked them for 23 minutes at 325 and they were perfect. Didnโt use parchment on the second batch, only Bakers Joy spray and sprinkled sugar and they came out of the pan very easily.
Jen says
I LOVE this idea, thank you so much for sharing! I bet they were adorable!
Wendy McMayon says
Which technique is best? The oil spray, flour and sugar on the pans or the parchment on the bottom? Or do I do all of that?
Jen says
For this type of pan I always add parchment and use a spray WITH flour โ works every time!
Britany says
Can this cake recipe be turned into cupcakes? It looks so delicious, but cupcakes may be easier for a large crowd.
Jen says
Absolutely!
sam says
im sorry but im a bit confused about the strawberry part. do i put sugar on the strawberry so that it wont become soggy in the cake or do i juz lined them in paper towels for 24 hours?
Jen says
Hi Sam, the sugar macerates the chopped strawberries so they become soft and sweet and release their juices. We then drain them in a fine mesh sieve and use the juices to create the syrup.
Julie says
I made this cake and it was outstanding. The butter chiffon was perfect and the decoration was very impressive. I made a different frosting because my family is not into cream cheese and i mascerated my strawberries differently, but this cake drew high praise from the birthday boy, my toughest critic :-). Thank you.
Jen says
Youโre so welcome Julie, Iโm so happy it was a winner! Happy birthday to the birthday boy!
Katie says
Made this delicious cake this weekend for my in-laws! It was easy to make and absolutely delicious. I topped it off with some sugar sprinkles and it was a total hit! Canโt wait to make it again. THANK YOU!!
Jen says
Youโre so welcome Katie, thank YOU for the awesome review! Iโm thrilled it was such a hit!
Rose says
I made this cake twice and each time the cake came out doughy, can you comment on that please?
However I love the cornmeal flavour in it.
Jen says
Iโm not exactly sure what you mean by doughy โ Iโm guessing the cakes werenโt cooked long enough or the egg whites werenโt beaten long enough.
Sandie Ward says
Flipping fantastic recipe! Just made it for friends 60th in Austin and it was a BIG hit.
Posting on Instagram: Sandie Ward Photography
* I used fine corn meal that worked perfectly.
Thanks for sharing and keep the good stuff coming our way.
PS: I used to have a food blog years ago called โThe Food Stalkerโ. Fun times!
Stay safe and be well. With appreciation!
Jen says
Thank you so much for your review Sandie! It was fun to see your cake on IG โ it turned out gorgeous! Thatโs awesome you used to have a food blog โ youโre a true foodie kindred spirit!
Amy says
Hi! I love your recipes I got everything to make this today but I cant find a 9 inche pan that is deeper than 2 inches. Is there anyway I could you another dimension pan and still get the right consistancy of cake?
Jen says
Hi Amy, Iโm sorry for the hassle! You could divide half of the batter between two cake pans and bake (adjusting the time of course) and then repeat with remaining batter so your pans wonโt overflow. Now just use those four cake rounds instead of slicing the cakes in half. I hope that helps!
Nancy says
I have eaten a very similar dessert made gluten free at our favorite restaurant. Iโd love to make this at home but wondering if it could successfully be made gluten free?
Jen says
Hi Nancy, I havenโt personally tried it but I think if you use a 1 to 1 baking flour such as Bobโs Red Mill 1 to 1 it should work great.
Amy Evans says
Hi. I have made this and the tres leches cake! I was wondering if i could you the Karo syrup in the cream cheese whipped cream so it stays hard like the one in the tres leches cake? I love these two cakes so much
Jen says
Absolutely!
Debbie says
I made this for my motherโs 75th birthday today and it was a huge hit. So delicious. Iโll definitely make it again.
Jen says
Happy birthday to your Mother! What a perfect epic cake to celebrate! Iโm so pleased it was a hit, thanks Debbie!
Laura Staples says
This was perfect. Thanks for the recipe.
Jen says
Youโre so welcome Laura, Iโm so pleased it was a winner!
Shani Plummer says
This strawberry shortcake was the prettiest cake that Iโve ever made. This recipe was a very easier to follow. I love the visual aids and the tips embedded in the recipe. This was my first time making this cake and I didnโt make this cake for myself, but it will definitely not be my last. This cake was so delicious and beautifully constructed. I wish that I could show you a picture of the outcome. Thank you so much!
Jen says
Thanks so much for taking the time to comment Shani, Iโm so pleased this cake was such a pretty and tasty hit! You can always tag me on Instagram with your photo!
Nikki says
I made this for my daughterโs 3rd birthday and it was a huge hit! It looked as wonderful as it tasted. The only change I made was to cut the amount of cream cheese in the frosting in half and I also cut the sugar in the frosting to 1/2 c. to offset the sweetness in the rest of the cake. Next time I will definitely do 4 lbs. strawberries so I have some left over to decorate the top of the cake as the recipe mentions. We will definitely make this again!
Jen says
Happy Birthday to your daughter! Iโm so pleased everyone loved it and that it will be on repeat!
Marie-Elaine Geismar says
Hi Jen, I would like to make this cake for a graduation party (30 to 40 servings). Will it do well in half sheet cake pans? I am only making 2 layers no more than one to one and half inches high per each and think that triple or quadruple should be enough, but not sure.
Also, the corn meal that you used. Is it fine ground, white? The recipe does not state that.
Thanks for any insight you can give me. I have made many sheet cake pan recipes before, just not this one and my granddaughter requested Strawberry Shortcake.
Jen says
Yes, it should work great in half sheet pans! I would only double the recipe if you donโt want it too high โ most 10ร15 sheet cake sheet pan recipes have similar ingredients (2 cups flour/2 cups sugar like this one https://www.tasteofhome.com/recipes/carrot-sheet-cake/).
I used fine ground yellow cornmeal but white would also work great.
I hope this helps. Congrats to your daughter!
Marie-Elaine Geismar says
Thank you so much. I am excited to make this cake after seeing all the reviews and plan on doing a small version as a test run.
Jen says
Great idea! Enjoy!
Marie-Elaine Geismar says
Thanks Jen, This cake was excellent. Because I had to serve between 50 and 60 people, I quadrupled the recipe making 3 layers for a half sheet cake. Everyone loved it and got compliments from all, especially my granddaughter,.
Jen says
What a big job to make that much cake, Iโm so glad it everyone loved it!!!
Jordan P says
Do you have measurements for the cake in grams?
Jen says
Iโm sorry I donโt.