Strawberry shortcake cake inspired by the nostalgic strawberry shortcake ice cream bars. This cake starts with our classic vanilla buttermilk cake layers. We then top it with strawberry cream cheese icing. And lastly we make a sweet crumble with freeze dried strawberries and nilla wafers to mimic the incredible coating on the nostalgic Strawberry Shortcake Ice Cream Bars we grew up having.

To make this cake there are 3 main components:

Strawberry cream cheese icing: We are of the belief just about everything is better with cream cheese icing and this strawberry version is no exception. We flavor it with both strawberry puree and freeze dried strawberries
Vanilla cake layers: These buttermilk vanilla cake layers are our favorite vanilla cake. They are made with 3 types of vanilla and buttermilk which adds tons of flavor and keys them tender.
Strawberry crumb: Just like the nostalgic strawberry shortcake ice cream bars, this cake gets coated in a crumb with nilla wafers and freeze dried strawberries. We then add in melted butter and mix until it becomes crumbly

Strawberry Shortcake Cake

Prep Time 1 30

Cook Time 1

Cooling 1

Total Time 3 30

Ingredients

Strawberry Icing:

1 stick cream cheese 8 oz
1 ½ sticks butter 170 g
4 cups powdered sugar 480 g
2 teaspoons vanilla extract 10 ml
½ teaspoon almond extract 3 ml
½ teaspoon salt 3 ml
1/4 cup strawberry puree 60 ml below
20 g freeze dried strawberries ground into a powder in a food processor

Strawberry Puree:

1 pound of fresh hulled and sliced strawberries 16 oz
2 tablespoons water 30 ml
2 tablespoons sugar 25 g
⅛ teaspoon Diamond Kosher salt 1 ml
Zest of 1 lemon
Total Yield = 1 cup

Cake:

4 cups cake flour 480 g
2 teaspoons baking powder 10 ml
1 teaspoon baking soda 5 ml
1 teaspoon salt 5 ml
170 g coconut oil room temperature
170 g butter room temperature 1.5 sticks
2 ½ cups granulated sugar 500 g
8 egg whites
2 tablespoons vanilla bean paste
2 teaspoons vanilla extract
1 teaspoon imitation vanilla extract optional adds nostalgic box cake flavor
1 teaspoon almond extract optional adds almond flavor if you don’t enjoy this leave it out
2 cups buttermilk 480 ml

Strawberry Crumble Coating:

50 nilla wafers
1 ounce freeze dried strawberries
6 tablespoons salted butter melted

Instructions

Vanilla Cake:

Preheat the oven to 350°F (180°C). Grease three 8” cake pans and line with parchment
In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside
In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through
With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined
Add in the extracts and mix until well combined
Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry
Divide the batter evenly into 3 and place it evenly into the 3 prepared cake pans
Bake for 35-40 minutes or until a toothpick comes out clean

Strawberry Puree:

Add the sliced strawberries into a blender with the water, sugar, salt and blend until smooth
In a medium saucepan, heat the strawberries over medium heat until the mixture is about half the volume (it should come out to 1 cup). This will take around 20 minutes. After cooking, mix in the zest of 1 lemon.
Set aside the mixture until it is entirely cooled throughout before using

Strawberry Cream Cheese Icing:

In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
Add salt, almond extract, vanilla and strawberry puree. Whip until combined
On low speed, add the freeze dried strawberries and powdered sugar ½ cup at a time
Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)

Strawberry Crumble Coating:

Add all the nilla wafer into a ziploc and break them up with a rolling pin until most pieces are small (around the size of a dime)
Pulse freeze dried strawberries in the food processor until they are primarily a fine powder
Add the wafer crumbs, strawberry powder, and butter into a bowl. Stir to evenly combine. Set aside

Assembly:

Trim off the tops of the cakes to create even layers
Coat the entire cake in strawberry icing
After icing the cake even coat the cake in the strawberry crumble topping by pressing it into the top and sides of the cake