Layer Cakes
Strawberry Shortcake Cake Batter Cake
Soft sprinkle-filled cake batter layers, barely cooked strawberries, and cloud-like vanilla buttercream in one bright, nostalgic cake.
Recipe by Angela Heckler
Prep
55 min
Bake
22-24 min
Total
About 3 hr, including cooling and assembly
Yield
One 8-inch three-layer cake
I wanted strawberry shortcake and birthday cake in the same slice without either one getting lost. This cake is colorful and nostalgic, but the barely cooked strawberries keep it tasting bright and fresh.
The strawberries stay bright and recognizable instead of becoming jammy, while vanilla bean paste, almond extract, and cake batter extract give the cake that unmistakable birthday-cake aroma. Together, they make the whole house smell like a birthday party in peak strawberry season.
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Read this first
The quick notes.
Flavor
Fresh strawberry shortcake with nostalgic vanilla cake batter.
Texture
Soft sprinkle cake, juicy berries, and light, silky buttercream.
Best moment
Cutting the first slice and seeing the strawberries tucked between all three layers.
Thinking out loud
Bravo, Popcorn, and a Very Good Cake Idea
The cravings, questions, and running commentary behind this bake.
I think of my flavor combinations at night, when the kids are asleep and I am in bed watching Bravo with Lesser Evil Himalayan Gold popcorn. I consider this routine part of my job.
I was thinking about what else could pair with cake batter because I love that nostalgic flavor so much, but I never want it to compete with another flavor, muddy it, or just straight-up taste gross. I wasn’t completely sold on strawberry at first - but the second I thought of strawberry shortcake, I knew exactly what I wanted this cake to be. I got a little less sleep that night figuring out how to bring it to life.
The finished cake looked exactly as fun as I had pictured it. More importantly, the strawberries stayed recognizable beside all that cake-batter flavor instead of disappearing into it.
Ingredient notes
Key ingredients
Cake flour
Cake flour gives the three layers a soft, fine crumb that stays tender after chilling.
Vanilla bean paste
Vanilla bean paste brings a round, bakery-style vanilla aroma to both the cake and buttercream.
Cake batter extract
A small amount creates the nostalgic birthday-cake flavor without overwhelming the fresh strawberries.
Almond extract
Just 1/8 teaspoon sharpens the vanilla and helps the cake read as cake batter rather than plain vanilla.
Fresh strawberries
The berries cook only briefly, so they soften slightly while keeping their fresh flavor and shape.
Freeze-dried raspberry powder
Three grams act like a highlighter for the strawberries, intensifying their brightness without making the filling taste like raspberry.
Rainbow sprinkles
Fold them in last and mix only until distributed so the colors stay distinct in the tender cake layers.
Brands I used for this recipe
Curious what I used? These are the exact products I reached for while developing this recipe.
Yogurt
Plain unsweetened yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
Milk
Milk
Milk affects how smoothly a batter, filling, or frosting comes together. Soy milk and Ripple tend to emulsify well because their protein and fat help create a creamy, cohesive finish.
Butter sticks
Butter sticks
Use butter sticks for buttercream and fillings that need to hold their shape.
Heavy cream
Heavy cream
Heavy cream affects silkiness, looseness, and how buttercream or filling sets after chilling.
Freeze-dried powders
Freeze-dried powders
Use Jungle Powders for freeze-dried powders.
Cake flour
Cake flour
I use King Arthur Unbleached Cake Flour for this recipe.
Vanilla bean paste
Vanilla bean paste
I use Rising Star Baking Supply Vanilla Bean Paste for this recipe.
Testing notes
Why this works
Why the strawberry filling is barely cooked
Two to three minutes over medium-low heat softens the berries and creates a light syrup without turning the filling into jam. The finished cake should still taste like fresh strawberries.
Why the raspberry powder works
Raspberry is naturally more assertive than strawberry, so a very small amount lifts the strawberry flavor. At this quantity it enhances the berries without announcing itself as raspberry.
Why the juice is strained and saved
Draining the filling prevents extra liquid from weakening the buttercream dam. A light brush of the reserved juice brings strawberry flavor directly into each cake layer without making it soggy.
How to keep the filling in place
Spread a thin buttercream layer first, then pipe a complete dam around the edge. Keep the strawberries in a single, even layer and chill them completely before assembly.
Why the final layer goes on upside down
The flat bottom of the cake layer becomes the top of the assembled cake, making the final buttercream coat easier to smooth.
Inside the recipe
A closer look at Strawberry Shortcake Cake Batter Cake
From Instagram
Watch the reel
Watch sprinkle-filled cake batter layers meet fresh strawberries and cloud-like vanilla buttercream.
Open the reelSmall things that matter
Tips for the best cake
Use three matching 8-inch pans and divide the batter by weight for evenly sized layers.
Fold in the sprinkles at the very end and stop as soon as they are distributed to limit color bleeding.
Brush on only a thin layer of reserved strawberry juice; the cake should be flavored, not soaked.
Do not press the strawberries while straining them. Let gravity remove the excess syrup so the filling stays intact.
Keep the strawberry filling below the top of the buttercream dam and use a single even layer for the most stable cake.
Chill the stacked cake briefly before applying the final buttercream coat.
Troubleshooting
If This Happens
If something looks off, start here. These are the most common trouble spots I watch for with this recipe and how I handle each one.
The strawberry filling is too loose
Strain the berries without pressing on them and chill them completely before assembly. Keep the filling in one thin layer below the top of a complete buttercream dam.
The sprinkles are streaking through the batter
Fold them in at the very end and stop as soon as they are distributed. Continued mixing pulls more color from the sprinkles into the vanilla batter.
The buttercream dam feels too soft
Chill the buttercream briefly before stacking. The cake layers and strawberry filling must also be completely cool so they do not soften the dam.
The cake is sliding after assembly
Chill the stacked cake until stable before adding the final buttercream coat. A thick or overfilled strawberry layer can also make the cake shift, so keep the berries in one even layer.
Before you slice
Texture and serving notes
For the cleanest slices, cut the cake while it is cool with a sharp knife wiped between cuts.
Let each slice sit for 15-20 minutes before eating so the buttercream softens while the filling stays cool and fresh.
Add fresh strawberries and rainbow sprinkles shortly before serving for the brightest finish.
Keep it good
Storage
Fridge
Keep the assembled cake covered in the refrigerator because the filling contains fresh strawberries.
Note 2
Store for up to 3 days for the best berry texture and cake crumb.
Note 3
The cake layers and strawberry filling may be prepared one day ahead and refrigerated separately before assembly.
Recipe FAQ
Questions that come up
Can I substitute the freeze-dried raspberry powder?
Yes. Use the same amount of freeze-dried strawberry powder, or omit it if you do not have either one. The raspberry powder simply intensifies and lifts the strawberry flavor; you will not taste raspberry in the finished filling.
Can I leave out the cake batter extract?
Yes, but the cake will taste more like a vanilla sprinkle cake. The cake batter extract is what gives this strawberry shortcake its distinct nostalgic birthday-cake flavor.
Can I make this cake ahead?
Yes. Bake the layers and prepare the filling one day ahead. Wrap the cooled layers well, refrigerate the filling in an airtight container, and assemble the cake the following day. The buttercream can also be made ahead; bring it toward room temperature and rewhip before using.
Can I use frozen strawberries?
Fresh strawberries are strongly recommended. Frozen berries release much more liquid as they thaw and cook, which can make the filling too loose for a tall layer cake.
How do I keep the strawberry filling from leaking?
Chill the filling completely, strain it without pressing, spread a thin buttercream base, and pipe an unbroken buttercream dam around the layer. Add only a single layer of strawberries and do not fill above the dam.
Can I use dairy ingredients?
Yes. I develop my recipes with non-dairy milk, yogurt, cream, and butter, but dairy equivalents may be used in the same listed amounts. Choose plain unsweetened yogurt and butter sticks rather than a soft spread.
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
Can I use all-purpose flour instead of cake flour?
Yes, but the cake will have a slightly sturdier, less fine crumb. You can replace the cake flour with the same amount of all-purpose flour by weight. For a closer substitute, use 105 g all-purpose flour plus 15 g cornstarch for every 120 g cake flour called for, whisking or sifting them together well. If the recipe separately lists additional cornstarch, keep that amount in the recipe too; this mixture replaces only the cake flour.
More layer cakes to try
Recipe card
Strawberry Shortcake Cake Batter Cake
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Tap each ingredient as you use it.
Vanilla Cake Batter Cake Layers
- 300 g cake flour
- 20 g cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 285 g granulated sugar
- 120 g neutral oil
- 200 g plain unsweetened yogurt
- 240 g milk
- 15 g apple cider vinegar
- 2 tablespoons vanilla bean paste
- 1/8 teaspoon almond extract
- 1/2 teaspoon cake batter extract
- 70-80 g rainbow sprinkles, plus more for topping
Fresh Strawberry Filling
- 350 g fresh strawberries, finely diced
- 20-25 g granulated sugar
- 10 g lemon juice
- Pinch of fine sea salt
- 3 g freeze-dried raspberry powder
Whipped Cake Batter Buttercream
- 340 g butter, room temperature
- 490 g powdered sugar, sifted
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon cake batter extract
- 3/4 teaspoon fine sea salt
- 50-60 g heavy cream, room temperature
For Assembly
- Reserved strawberry juice
- Fresh strawberries
- Rainbow sprinkles
Pan used
I use Fat Daddio's 8-inch anodized aluminum round cake pans for this recipe.
Instructions
- 1Prepare the pans and oven. Heat the oven to 350°F. Grease three 8-inch cake pans and line the bottoms with parchment.
- 2Mix the wet ingredients. In a large bowl, whisk the sugar, oil, yogurt, milk, apple cider vinegar, vanilla bean paste, almond extract, and cake batter extract until smooth and emulsified.
- 3Mix the dry ingredients. In a separate bowl, whisk the cake flour, cornstarch, baking powder, baking soda, and salt.
- 4Finish the batter. Add the dry ingredients to the wet ingredients in two additions, whisking gently just until the batter is smooth. Fold in the sprinkles with a spatula at the very end, reserving some for the tops.
- 5Divide and bake. Divide the batter evenly among the prepared pans and tap them lightly to release excess air bubbles. Sprinkle a few additional sprinkles over each top. Bake for 22-24 minutes, until the tops spring back lightly and a tester comes out with a few moist crumbs.
- 6Cool the layers. Let the cakes cool in their pans for 15 minutes, then turn them out onto racks and cool completely.
- 7Macerate the strawberries. Combine the diced strawberries, sugar, lemon juice, and salt in a saucepan. Let the mixture stand for 10-15 minutes to release its juices.
- 8Cook the filling gently. Cook over medium-low heat for 2-3 minutes, stirring gently, just until the berries soften slightly and form a light, glossy syrup. Do not reduce the mixture heavily or cook it into jam.
- 9Finish and chill the filling. Remove the pan from the heat and stir in the freeze-dried raspberry powder. Strain the juice from the strawberries without pressing on them and reserve the juice for the cake layers. Chill the strawberries completely.
- 10Make the buttercream. Beat the room-temperature butter until smooth and fluffy. Gradually add the powdered sugar and continue beating until lightened. Add the vanilla bean paste, cake batter extract, and salt, then beat until fully smooth and creamy.
- 11Whip in the cream. With the mixer running on low speed, slowly stream in the room-temperature cream until the buttercream is light, silky, and cloud-like. Chill it briefly if it becomes too soft for assembly.
- 12Build the first layer. Place one cake layer on a cake board and lightly brush the top with reserved strawberry juice. Spread on a thin layer of buttercream, then pipe a complete buttercream dam around the edge. Add enough strawberry filling to cover the cake in a single layer.
- 13Repeat the filling. Add the second cake layer and repeat the strawberry juice, thin buttercream layer, buttercream dam, and single layer of strawberries.
- 14Finish the cake. Place the final cake layer upside down for a flat top. Frost the cake with the remaining buttercream, then decorate with fresh strawberries and rainbow sprinkles.
- 15Chill and serve. Keep the assembled cake refrigerated. Chill until stable before slicing, then let individual slices soften briefly before serving.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
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