High Altitude Strawberry Shortcake Layer Cake

This high altitude strawberry shortcake cake has three layers of soft and fluffy vanilla cake, filled with fresh strawberry compote, and frosted with cream cheese whipped cream frosting. It’s really the perfect cake to make in the spring and summer, for a light and refreshing dessert that everyone will love.

Looking for more high altitude strawberry recipes? Don’t miss this fresh strawberry pretzel pie, strawberry orange creamsicles, no bake strawberry orange cheesecake, and brown butter strawberry crumb bars.

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Why You’ll Love This Cake

Easy but Impressive. Each component of this strawberry shortcake cake is quick and easy to make, and when it’s all assembled, it makes such an inviting dessert.

Light and Refreshing. I love the combination of the soft vanilla cake with fresh strawberries and lightly sweetened whipped cream. This cake is perfectly light on a warm spring or summer day.

Stays Soft and Moist. You’re guaranteed of a cake that stays moist for days as it soaks up the strawberry compote and the whipped cream.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Strawberry Filling

• Strawberries. You can use either fresh or frozen strawberries for the filling, which you’ll be cooking down into a thick, jammy compote. I used frozen berries for the filling, and fresh berries for decorating the top of my cake.
• Sugar. Sweetens the fruit and adds more moisture.

Cake

• Vanilla Cake. My high altitude vanilla cake is so soft, light and fluffy, with a delicious flavor from real vanilla beans and butter. The cake crumb is just beautiful and moist, even days after baking. This is also an incredibly easy cake to make, requiring nothing more than just whisking the ingredients together in a bowl before baking.

Frosting

• Cream Cheese or Mascarpone Cheese. You can use either, and they both work well in the whipped cream frosting recipe. You’ll find that the mascarpone has a more delicate, sweet flavor, but the cream cheese has a smoother texture. Be sure to use full-fat cream cheese, as the fat-free versions will taste more watery.
• Powdered Sugar. Sweetens and stabilizes the frosting.
• Vanilla Extract. Flavor.
• Heavy Whipping Cream. It’s important to use heavy whipping cream, not light cream or half and half, for thick, fluffy clouds of whipped cream that are just fantastic on this strawberry shortcake cake.

Instructions

Strawberry Filling

• Wash, hull and dice the strawberries, then combine with the sugar in a saucepan. Let sit for 20-30 minutes until juicy.
• Bring the strawberries to a boil over medium heat, then continue to cook, stirring frequently, until the strawberries are thick and jammy. If the fruit starts to stick to the bottom of the pan, reduce the heat to medium low and continue simmering, stirring frequently, until the filling is reduced to about 1 cup.
• Refrigerate the strawberry compote until well chilled.

Cake

• Preheat the oven to 350 F and spray the bottoms of three 8-inch cake pans with non-stick spray.
• Prepare 1 recipe Vanilla Cake batter, and bake as instructed.
• Cool the cakes completely before assembling your cake.

TIP: Don’t fully soften your cream cheese, or it will be too soft for a stable frosting. You only need to let it sit out for 1-2 hours to slightly soften before making the frosting.

Frosting

• In a bowl, use an electric mixer to beat the cream cheese or mascarpone cheese for 2 minutes until smooth. Scrape the bowl down, and add the powdered sugar and vanilla; beat for 1 minute until smooth.
• Gradually stream in the heavy whipping cream, scrape the bowl down again, then whip on medium speed (#6 on a Kitchen Aid stand mixer) until the frosting is soft and fluffy, but thick enough to hold its shape. Be careful not to over-whip, or the frosting could break or separate.

Assembly

• Use a sharp knife to slice off the domed portion of the cakes. You don’t need to cut off much, just a thin slice to level and flatten the cake layers for stacking, and to open up the cake crumb to soak up the strawberry filling. Place one of the cake layers on a cake board or serving plate.
• Take the chilled strawberry filling and set aside 1 tablespoon of the filling. Spread half of the remaining filling on top of the first layer of cake, stopping 1/2 inch from the edge. Place a second layer of cake on top, and spread with the remaining half of the strawberry filling. Place the third cake layer on top, bottom side up.

• Frost all over with the whipped cream frosting, generously covering the top and sides of the cake.

• Take the reserved 1 tablespoon of strawberry filling and randomly dab it all over the whipped cream. Use a small offset icing spatula to swirl and spread the strawberry filling into the whipped cream, but leave it streaky since the contrast of the red and white looks so pretty.
• Top the cake with fresh strawberries and serve.

Recipe Variations

Naked Strawberry Shortcake Cake

If you like the look of a naked cake, layer the whipped cream frosting with the strawberry compote between each layer of cake, but leave the sides bare. This assembly tends to be more unstable, and the layers can slip and slide more easily. I suggest assembling a naked strawberry shortcake cake immediately before serving.

Strawberry Shortcake Trifle

For a trifle, prepare the cake, strawberry filling and whipped cream frosting as instructed, although you don’t need to reduce the filling down so thick. A slightly looser strawberry filling is just fine for a trifle. Crumble the cake, and layer everything in a large trifle dish.

6-Inch Cake

For a smaller layer cake, cut the cake recipe in half, and bake the batter in three 6-inch cake pans. For the filling and frosting, scale the recipes down to 2/3.

One-Layer Cake

A one-layer cake can be so appealing in its simplicity, and looks just as beautiful. Cut the cake recipe in half, and bake the batter in one 8 or 9 inch cake pan. Pile the cake high with the whipped cream frosting (1/2 the frosting recipe), and top with fresh strawberries and the strawberry compote.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

What’s the difference between strawberry cake and strawberry shortcake?

A strawberry cake will usually have strawberries baked into the cake, which is then frosted with strawberry buttercream. Strawberry shortcake features biscuits or layers of vanilla cake or sponge cake that are filled or served with whipped cream and fresh strawberries. Strawberry shortcake cakes are often assembled as naked cakes, to show all the layers of cake, fruit and cream.

Can I make this cake in advance?

You can make this cake one day in advance, keeping it refrigerated until you’re ready to serve.

Does strawberry shortcake need to be refrigerated?

Yes, with the fresh strawberries and the whipped cream frosting, this is a cake that needs to be kept refrigerated so it doesn’t spoil. Keep the cake stored in an airtight container in the refrigerator, and serve cold, or let come to room temperature for 1-2 hours before serving.

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