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.

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?

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.

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.

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.

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 cake, sheet 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

Best Birthday Strawberry Shortcake Q + A's

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!

Best Birthday Strawberry Shortcake

June 24, 2020 •

By Shanika

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 mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Serves: 8 servings

Units:

US Customary|Metric

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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!)
• ⅓ 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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