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.
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 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?
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:
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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!
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.
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!
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
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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! 🙂
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!
Yum! Perfect summer cake! It turned out amazingly well. Very moist and airy texture - couldn't ask for anything more! Great recipe - thanks!
I love this twist on a classic favorite recipe!
I love the idea of making strawberry shortcake in layer cake form! What a perfect summer dessert.
This was absolutely wonderful. So moist and with so much strawberry flavor. Thank you so much for the recipe!
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! 🙂
Can the frosting be made the night before in order to frost cake the next morning?
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. 🙂
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! 🙂
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! 🙂
Gorgeous photos! And happy belated birthday!
Thanks so much, Ashley! I truly appreciate that! 🙂
Omg yum!! Happy Birthday! I need to make this for my birthday in Sept!
Happy Birthday! This cake looks delicious! I think my kids and I will make this for a special treat this weekend.
This cake looks so delicious and so pretty! I can't wait to make this! My daughter loves anything strawberry!
Happy Birthday Shanika! Gorgeous cake, it looks absolutely divine!
Thanks for this gorgeous cake recipe! It was so delicious
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! 🙂