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The Best Birthday Strawberry Shortcake

June 24, 2020
Shanika | Orchids + Sweet Tea
Sweeten your special day with The Best Birthday Strawberry Shortcake Cake recipe! Celebrate any special occasion with this delightful, kid-friendly, + adult-approved sweet treat! Vegan + Gluten-Free options.

The Best Birthday Strawberry Shortcake

Get ready for the ultimate birthday treat with this scrumptious Birthday Strawberry Shortcake Cake Recipe! Whether you're looking for an easy strawberry shortcake recipe or a kid-friendly cake recipe, this dessert is sure to please. With rich vanilla cake layers, velvety cream cheese buttercream, and a sweet strawberry jam filling, this birthday cake is the perfect way to celebrate. Not only is it completely soft + fluffy, but it also has Vegan + Gluten-Free options.

Strawberry shortcake birthday cake with sliced strawberries on top, birthday candles, on a cake stand on a white table.

Fool-Proof Birthday Strawberry Shortcake

Let me tell you, I've had my fair share of cake fails, but this Birthday Strawberry Shortcake Cake is the sweetest triumph I've ever achieved! As a self-proclaimed cake connoisseur, I can confidently say that this easy strawberry shortcake recipe is a must-have for any celebration, and I've learned from all my cake mistakes so you don't have to!

The layers of moist vanilla cake are perfectly complemented by the velvety cream cheese buttercream and sweet strawberry jam filling. And the best part? It's a kid-friendly cake recipe that even those with gluten sensitivities can enjoy with my gluten-free options. Try my Vegan Vanilla Dinosaur Birthday Cake or Best Strawberry Shortcake Ice Cream or this delicious Perfect One-Bowl Lemon Birthday Sheet Cake. But for a nice twist outside of cake, you're sure to love these Strawberry Shortcake Donuts!

Trust me, this strawberry shortcake cake is sure to become a new family tradition for any special occasion. Plus this happy birthday cake recipe is perfect to get everyone involved in the baking process and create some sweet memories together! Looking for more birthday cake inspiration?

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Ingredients for birthday including sugar, butter, milk, baking powder, eggs, flour, vanilla, and oil on a white wood table.

How to Make The Best Birthday Strawberry Shortcake

This happy birthday cake is super easy to whip together and doesn’t require anything special when it comes to ingredients. All you need to whip up this simple
The Cake batter is:

  • All-purpose flour. I use organic flour from Bob’s Red Mill. (Check Q + A's below for GF option)
  • Baking powder for leavening.
  • Cane sugar. I use organic sugar.
  • Butter. I recommend unsalted butter for baking.
  • Vegetable oil. Choose a nice high-quality oil because you will be able to taste it in the cake! You can also use canola oil which has healthier ingredients.
  • Eggs. These should be at room temperature so they mix evenly into the batter.
  • Buttermilk. You can use dairy-free or regular!
  • Vanilla. Gives it that rich vanilla flavor.
Strawberry shortcake birthday cake with sliced strawberries on top, birthday candles, on a cake stand on a white table.

The 3 Main Parts of this Birthday Cake Cake

Ready, Set, Go!

Vanilla Cake: This part of the cake is the soft, fluffy component that just melts in your mouth. Personally, I chose to substitute a few ingredients to limit the amount of dairy, however, you can feel free to create a full vegan version if that's your thing. See the Notes for how to do so!

Cream Cheese Buttercream: Normally with shortcake, you would have whipped cream instead, however, because I love to create a beautiful twist to most things, I chose to make a cream cheese frosting because who doesn't go crazy for a creamy cheese frosting, right? Haha. Plus, this buttercream is so velvety and pieces everything together so beautifully that you couldn't make this without out, to be honest.

Fresh Strawberries + Preserves: OK, so this is my other favorite part----the strawberries. It's almost Summer, therefore, you can't NOT have strawberries, right? Exactly. Point proven. Haha. That's why I chose to add fresh sliced strawberries atop this cake and spoonfuls of strawberry preserves in between the layers and a top frosting.

Strawberry shortcake birthday cake with a slice removed and sliced strawberries on top, birthday candles, on a cake stand on a white table.

Tips For Making The Perfect Strawberry Shortcake Cake

Tip #1:

Another thing that I’ve learned about baking a cake is having the right tools. As a basic—-you should have a cake stand (preferably one that has a turnstile table), spatulas (big + small), piping bags + tips, correct baking pans and parchment paper.

Tip #2:

One of the essential ingredient combos for a light, silky cake texture is baking soda/baking powder and acid ingredient (usually apple cider vinegar + plant-based milk for vegan cakes). When acid and baking soda/baking powder reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.

Tip #3:

One of my latest tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. Trust me, ya’ll—-this works! Making all the dry ingredients fully sifted makes things airy, as you’ve guessed it and allows everything to combine faster.

Tip #4:

Never Over-mix! When creating a cake, it’s so important to add the dry ingredients and wet ingredients alternately and as soon as everything is combined very well, THAT’S IT! Over-mixing creates a more dense cake.

Slice of cake on stacked white plates with sliced strawberries and the full cake on a cake stand in the background; all on a white table.

WHAT YOU’LL LOVE ABOUT THIS BIRTHDAY STRAWBERRY SHORTCAKE?

  • It’s super fluffy and moist.
  • Delicious and comforting in every bite.
  • Melt in your mouth goodness!
  • Can be made as a traditional 2 or 3-layer cakesheet cake, or cupcakes. Your choice!
  • Kid-friendly
  • Not too sweet, but perfectly sweet at the same time.

Addicted to Strawberries?

You might think you know everything about strawberries, especially if you've been munching on them since before you could walk. But hold on to your hats, folks, because I've got some juicy info to share with you! I spill the tea on all things Strawberry Season – from the tastiest varieties to the incredible health benefits that'll have you feeling like a superhero. 

So if you're ready to add a little sweetness to your life, head on over to my blog post Strawberry Season. Your taste buds (and your body) will thank you

Slice of cake on stacked white plates with sliced strawberries and the full cake on a cake stand in the background; all on a white table.

Best Birthday Strawberry Shortcake Q + A's

Cake Flour vs. All-Purpose Flour. Which is best?

When it comes to the main ingredient of this entire recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.

However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.

Can I Make This Kid-friendly Cake Recipe Gluten-Free?

If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.

Can I Make this Birthday Strawberry Shortcake Cake Vegan?

Yes! To make this cake dairy-free and egg-free, substitute the butter for vegan butter. Omit the eggs and use apple cider vinegar or ‘flax eggs’ as an alternative. To decorate your vegan Strawberry Shortcake Birthday Cake, use the vanilla buttercream recipe here instead of the cream cheese. 

Can I Make Strawberry Shortcake Birthday Cake Cupcakes?

Sure! To turn this kid-friendly cake recipe into individual cupcakes, simply divide the batter between about 30 cupcake wells. Bake for 18 to 20 minutes, until the centers are set. 

Why Didn't My Birthday Cake Come Out Of The Pan Clean?

This issue can occur for TWO reasons: the first being that you didn't allow the cake to cool enough before removing it. I always recommend letting it cool for at least 20-30 minutes before removing it and letting it cool completely on a cooling rack. Secondly, the issue could be that the pan wasn't greased well. I like to grease + add cake pan parchment paper to the bottom.

How to Store This Strawberry Shortcake Cake

Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.

Can I Make This Birthday Cake Ahead Of Time?

Absolutely! You can always bake this cake the night or the day before and let it cool, tightly wrap, and refrigerate until ready to use. The frosting/buttercream can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let the cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!

Why Are Room Temperature Ingredients Best?

When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even.

Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.

Slice of Strawberry Shortcake Birthday Cake on two small, stacked plates.

More Sweet Treat Cake Recipes

MADE OUR RECIPE(S)?

If you choose to make the Best Birthday Strawberry Shortcake recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Slice of Strawberry Shortcake Birthday Cake on two small, stacked plates.

Best Birthday Strawberry Shortcake

June 24, 2020
4.86 from 42 votes
Get ready for the ultimate birthday treat with this scrumptious Birthday Strawberry Shortcake Cake Recipe! Whether you're looking for an easy strawberry shortcake recipe or a kid-friendly cake recipe, this dessert is sure to please.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves: 8 servings

Ingredients

CAKE:

  • 4 cups organic all purpose flour
  • 2 ½ tsps baking powder
  • 1 ½ cups organic cane sugar
  • ½ teaspoon sea salt
  • 1 cup unsalted butter, softened at room temp.
  • 4 large eggs, at room temp.
  • 1 ½ cups "Buttermilk" (Almond milk + 1 tablespoon lemon juice; See Notes!)
  • cup vegetable oil, organic (See Notes for other subs!)
  • 2 Tbsps vanilla extract

FILLING:

  • 1 cup strawberry preserves or jam
  • 1 ½ Tbsps freshly-squeezed lemon juice

CREAM CHEESE BUTTERCREAM FROSTING:

  • 5 cups organic powdered sugar, sifted
  • 8 oz. organic cream cheese, softened at room temp.
  • ½ cup unsalted butter, softened at room temp.
  • 1 teaspoon vanilla extract
  • 3-4 Tbsps Almond milk (You can also use whole milk or heavy cream)

TOPPINGS:

  • Fresh strawberries, sliced
  • Strawberry preserves/jam

Instructions

MAKE THE CAKE:

  • Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 9-inch or THREE 6 or 8-inch cake pans.
  • In a bowl, whisk together the milk and lemon juice and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
  • In a large bowl, whisk together the flour, baking powder, and salt until combined.
  • In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
  • Add the eggs (one at a time) followed by the vanilla and oil, mixing until combined. On low-speed, add in the dry ingredients followed by the buttermilk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.
  • Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
  • Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

MAKE THE STRAWBERRY FILLING:

  • In a bowl, add the strawberry preserves/jam and lemon juice, mixing until combined and easily mixable. Set aside.

TO MAKE THE CREAM CHEESE BUTTERCREAM:

  • Simply beat the softened cream cheese and butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, vanilla, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

  • Place the first cake layer on your cake stand and evenly cover the top with buttercream and a few spoonfuls of strawberry filling. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
  • Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Feel free to add a spoonful of strawberry preserves/jam to the tops and side of cake and using a spatula, glide it across the cake for a nice "infuse" in buttercream and top with freshly sliced strawberries. Chill for 5 minutes to ensure that buttercream sets. NOTE: For a fancy moment or occasion, add florals atop cake for a Spring vibe!
  • When ready to serve, remove from the refrigerator. Slice and enjoy!
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
  • FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture. 
  • OIL: For a healthier option, you can use canola oil. I like La Tourangelle's Organic Canola Oil. You can also substitute with coconut oil, olive oil, or melted butter. 
  • STRAWBERRY SHORTCAKE CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
  • DAIRY BUTTERMILK: Add 1 cup of organic heavy cream + 1 tablespoon lemon juice and let sit for 10 minutes, until it thickens.
  • VEGAN OPTION: To make this cake entirely dairy-free + vegan, simply omit the cream cheese (in the frosting), unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to milk instead of lemon juice. Ensure that all ingredients are vegan-friendly, including strawberry preserves/jam.
  • GLUTEN-FREE OPTION: If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes these donuts just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.

Nutrition

Calories: 962kcal | Carbohydrates: 198g | Protein: 16g | Fat: 48g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 587mg | Potassium: 305mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1289IU | Vitamin C: 5mg | Calcium: 274mg | Iron: 4mg

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Signature of name, Shanika in a black/yellow font.

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  1. hi,

    for the cupcakes how do you go about the jam and frosting?

    do you put them in the middle (if so, how?) or simply put them on the top?

    thanks!

    • Hi Talia! Sure thing! For the jam, you can add it to the centers of the cupcakes by adding 1 Tbsp of jam in between the batter in each cavity OR you can create a strawberry-infused frosting by incorporating the jam to the frosting. It truly depends on your preference. I hope that this helps! 🙂

  2. Could you please enlighten me as to why a couple of other comments mention tripling the ingredients to make a 3 layer 8" cake. I was under the impression that the recipe as given is sufficient for either a 3 layer 8" or 2 layer 9" cake. Am I missing something?

    • Hi Marie! Yes, those comments were based on how I had the recipe prior to recently updating + improving it! The current measurements will suffice! 🙂

  3. Well, this is just the perfect cake for a summer birthday! It combines cake and one of the best summer desserts of all time. It looks incredible!

  4. Yum! Perfect summer cake! It turned out amazingly well. Very moist and airy texture - couldn't ask for anything more! Great recipe - thanks!

  5. This was absolutely wonderful. So moist and with so much strawberry flavor. Thank you so much for the recipe!

  6. Hi Shanika, thank you so much for sharing your recipe. I am planning on making it for my mom for her birthday! I was wondering, do you think I would be alright using whole milk rather then almond milk?

    • Hi Kristen! Awww, of course! That sounds like such an amazing idea---I really do hope that your mom enjoys! Happiest of birthdays to her---by the way! And yes, you definitely can use whole milk for this! I just use Almond milk to reduce the dairy! 🙂

    • Hi Heather! Absolutely! Just tightly seal the frosting when refrigerated and remove it to room temp the day of for about 15-20 minutes until soft enough to pipe. 🙂

  7. I made this for my daughter's 3rd birthday. I did a 3 tier - 8 inch cake, so tripled the ingredients. In place of vegetable oil i used avocado oil, but everything else I followed exactly. It came out so sooooo yummy! Everyone loved it!! Thanks for an amazing cake recipe! 🙂

    • OMG! I'm honestly so thrilled that this cake was such a hit with everyone! Thanks so much for choosing my recipe for such a special moment! 🙂

  8. This cake looks delicious! If making a three layer (8 inches) cake, do I need to also triple the icing ingredients?

    • Hi Michelle! Thanks so much! That's absolutely correct-----you can triple the ingredients! 🙂

  9. Happy Birthday! This cake looks delicious! I think my kids and I will make this for a special treat this weekend.

  10. This cake looks so delicious and so pretty! I can't wait to make this! My daughter loves anything strawberry!

  11. Omg! Happy Birthday! You deserve all of the deliciousness today and everyday. Such a beautiful soul and beautiful recipe creations to match! I can’t wait to make this with the kids. They will be happy to know I know the person who created it!

    • Awww, thanks so much babe! I truly appreciate that! And I can't wait to hear what the kids thought----it's SO GOOD! 🙂