Strawberry Shortcake Cake


Sweet strawberries are nestled between layers of sponge cake and a cream filling in this easy cake. We add nonfat vanilla Greek yogurt to whipped cream to lighten up the filling and give it a little tang.

Prep Time:
50 mins
Additional Time:
55 mins
Total Time:
1 hr 45 mins
1 cake
Nutrition Profile:



  • ½ cup reduced-fat milk

  • 4 tablespoons butter, plus more for pans

  • 1 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • 3 large eggs, at room temperature (see Tip)

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • 1 cup sugar


  • 1 pound strawberries, quartered

  • ¼ cup sugar

  • ¼ teaspoon vanilla extract

Vanilla Cream

  • ½ cup heavy cream

  • 2 tablespoons confectioners' sugar

  • 1 cup nonfat vanilla Greek yogurt


  1. To prepare cake: Butter the bottom and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Preheat oven to 350 degrees F.

  2. Combine milk and 4 tablespoons butter in a small saucepan. Heat over low heat until the butter is just melted. Set aside.

  3. Stir flour and baking powder together, then sift onto a piece of parchment paper.

  4. Whisk eggs, 1 teaspoon vanilla and salt in a mixing bowl by hand to combine. Whisk in 1 cup sugar in a stream. Then, using a stand mixer fitted with the whisk attachment (or a hand-held electric mixer), whip the egg mixture at medium-high speed until lighter in color and very light and fluffy in texture, 3 to 5 minutes in a stand mixer or 5 minutes with a hand mixer.

  5. Gently whisk in the warm milk mixture by hand. Add the flour mixture in 4 additions, lifting the parchment to help sprinkle it in. Use the whisk as you would a rubber spatula to fold the flour into the liquid, gently whisking to incorporate each time. Divide the batter between the prepared pans and smooth the tops.

  6. Bake in the center of the oven until golden and firm when touched in the center, 20 to 24 minutes. Let cool in the pans on wire racks for 10 minutes.

  7. Run a sharp paring knife around the layers to loosen, then invert the layers onto the racks. Immediately turn the layers over so they cool with the paper on the bottom. Let cool completely.

  8. Meanwhile, prepare filling: Combine strawberries, 1/4 cup sugar and vanilla in a medium bowl. Let stand at room temperature until the strawberries start to give off juice, 20 to 30 minutes.

  9. To prepare vanilla cream and assemble cake: Whip cream in a large bowl until soft peaks form. Add confectioners' sugar and continue whipping until firm peaks form. Fold in yogurt. Set aside.

  10. Remove the parchment paper from the cake layers. Place one layer on a cake stand or plate. Drizzle any liquid from the strawberries over the cake. Spread half of the cream mixture evenly over the top and spread half of the strawberries over the cream. Place the remaining layer on top. Spread the remaining cream over the cake and top with the remaining strawberries.



Tip: To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes; the eggs will beat to a greater volume.

To make ahead: Wrap cooled cake airtight and refrigerate for up to 5 days or freeze for up to 3 months. Defrost at room temperature.

Nutrition Facts (per serving)

263 Calories
9g Fat
40g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 263
% Daily Value *
Total Carbohydrate 40g 15%
Dietary Fiber 1g 5%
Total Sugars 27g
Added Sugars 23g 46%
Protein 6g 11%
Total Fat 9g 12%
Saturated Fat 5g 27%
Cholesterol 69mg 23%
Vitamin A 357IU 7%
Vitamin C 22mg 25%
Folate 45mcg 11%
Sodium 194mg 8%
Calcium 100mg 8%
Iron 1mg 7%
Magnesium 12mg 3%
Potassium 148mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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