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Simple Strawberry Shortcake Cake

  • Author: Joscelyn | Wife Mama Foodie
  • Cook Time: 35 mins
  • Total Time: 35 mins
  • Yield: 810 servings 1x


Moist vanilla cake is topped with whipped cream and fresh strawberries. Can be made vegan and includes a gluten free option.



Vanilla Butter Cake: (gf recipe below)

1 1/4 cup milk of choice

2 teaspoons vinegar or lemon juice

1 3/4 cups unbleached all-purpose flour

2 teaspoons baking powder

1/4 teaspoons salt

2/3 cup unsalted butter or dairy-free butter, softened

2 tablespoons vegetable oil or other oil of choice

3/4 cups sugar

1 1/2 teaspoon vanilla extract

Strawberries and Cream:

1 (8 oz) container dairy-free frozen whipped topping, thawed (or 2 cups homemade whipped cream)

1 (8 oz) container strawberries, hulled and sliced

23 tablespoons sugar or other sweetener of choice

Gluten-Free Vanilla Butter Cake:

1 cup + 2 tablespoons milk of choice

2 teaspoons vinegar or lemon juice

1 cup gluten-free flour blend I used King Arthur Measure for Measure GF Flour Blend

1/2 cup blanched almond flour

1/3 cup coconut flour

2 1/2 teaspoons baking powder

1/4 teaspoons salt

1/2 cup unsalted butter or dairy-free butter, softened (For dairy-free, I like Miyoko’s European Style Butter)

3/4 cups sugar

1 1/2 teaspoons vanilla extract


Vanilla Cake:

Preheat the oven to 350ºF. Grease and line an 8-inch or 9-inch pans with parchment paper; set aside.

Mix together milk and vinegar in a small glass container to sour. In a separate bowl, combine flour, baking powder, and salt, whisking until blended. Set aside.

In a large mixing bowl, beat butter until creamy. Add oil and sugar and continue to beat until light and fluffy.

Add a third of the flour mixture to the creamed butter, beating until mostly incorporated. Pour in half of the milk, continuing to beat until well blended. Repeat with half of the remaining flour, then the rest of the milk. Finish with the rest of the flour, beating until well combined and batter is smooth. Stir in vanilla. (If making gluten-free cake, let batter rest 15 minutes before transferring to pans.)

Pour batter into prepared pan and place into the oven on the middle rack. Bake for 30–40 minutes, just until a toothpick inserted near the center comes out clean. Gluten-free cake may take up to 5–10 minutes longer. Bake time will depend on your oven and the size pan used.

Let cake cool in the pans for 5-10 minutes, then invert onto a wire rack to cool completely. Cake must be fully cooled before assembling.

Combine sliced strawberries and sugar in a bowl and let sit to macerate.

Once cake is cooled, top with whipped cream and strawberries. Makes 8–10 servings.