Strawberry shortcake cake

This strawberry shortcake cake is a lovely change from the traditional strawberry shortcake. Layers of rich buttery cake filled with smooth cheesecake and chopped fresh strawberries.This strawberry shortcake cake is a lovely change from the traditional strawberry shortcake. Layers of rich buttery cake filled with smooth cheesecake and chopped fresh strawberries.

I’ve had strawberries on my mind lately. This time of the year the local farms open their gates for everyone to pick their own berries, the stores have the strawberries on sale and you can sniff the sweet smell of ripe berries at almost every corner. Although we buy strawberries year round, in summer I find myself using them more often in my desserts rather than just eating them straight from the  container while watching TV on the sofa (don’t tell me I’m the only one!)

So far this year I’ve made classic strawberry shortcakes, strawberry ice-cream, lots of strawberry smoothies and made a few times these chocolate strawberry cookie bars.

The idea of combining a buttery cake with a strawberry cheesecake filling came to me recently. Now this cake may look a little intimidating, but trust me, it’s not. If you think it’s too much work to do the three layers, just go with two. Either way, if you love strawberry shortcake, you’ll love this cake! 

Strawberry shortcake cake recipe from

To make this cake I started with my favorite pound cake recipe. This pound cake saved me so many times and used it countless time for various occasions.

I’ve baked the cake in two round 8 inch pans, in a 13X9 inch pan and this time in an 17X11 inch sheet pan.

Like other pound cake recipes, you start creaming the butter with the sugar. Lots of butter. 3 sticks to be exact. Yes, this cake is buttery and oh so good!! Half dozen of eggs are gently beat in before the flour is added.

The batter is quite thick, you’ll need a spatula to spread it in the prepared baking pan.

While the cake is baking, it’s time to do the best no-bake strawberry cheesecake! Of course you can use whatever filling you like. Chocolate, mint, caramel, vanilla – go crazy!

Strawberry shortcake cake

To make the strawberry cheesecake filling you must start with bright red, plump, and firm, with little or no white “flesh”. I usually check the underside of the container to make sure there are no squashed berries. I get so frustrated when I get home and find a soft, squashed berry in the center of the container <- one of the reason I almost never buy berries in a 2 pound container. I can’t see all the berries inside.

You’ll also need cream cheese, sugar, strawberry preserve and cool whip. No baking required, just mix, chill and fill the cake.

Told you it was easy!

Strawberry shortcake cake recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

2 hours

Yield: 10-12 slices

Strawberry shortcake cake recipe

This strawberry shortcake cake is a lovely change from the traditional strawberry shortcake. Layers of rich buttery cake filled with smooth cheesecake and chopped fresh strawberries.


    Pound cake
  • 1 1/2 cups (3 sticks) butter, room temperature
  • 1 1/2 cups (300 grams) sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 3 cups (360 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup (60 ml) milk
  • Strawberry cheesecake
  • 3/4 cup sugar
  • 3 X 8 oz (670 grams) packages cream cheese, room temperature
  • 1/2 cup strawberry preserve
  • 4 oz cool whip, thawed
  • 2 cups small diced fresh strawberries
  • icing
  • 2 cups powder sugar
  • few drops of water


    Pound cake
  1. Preheat the oven to 350F. Line a 17X11" baking pan with parchment paper. Set aside.
  2. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 5 minutes.
  3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Alternately, add the flour, baking powder and milk, stirring until just combined.
  5. With a spatula, spread the cake batter evenly in the prepared pan and bake in preheated oven for 23 to 25 minutes.
  6. Remove from the oven and let the cake cool in the pan for 10-15 minutes before inverting on a wire rack and cool completely.
  7. While the cake is baking, make the cheesecake filling.
  8. In a mixing bowl add the cream cheese, sugar and strawberry preserve. Beat on low speed until well blended. With a spatula, fold in the cool whip and diced strawberries.
  9. Place the cheesecake in the fridge and cool for about 1 hour.
  10. To assemble the cake, cut the cake on the short side in 3 equal slices.
  11. Place half of the strawberry cheesecake over the first layer and spread it evenly.
  12. Arrange the second cake layer over the cheesecake filling and top with the remaining filling.
  13. Top the cake with the third cake layer and press gently to level it.
  14. Refrigerate for about 1 hour before cutting into slices.
  15. Optional, decorate the cake with icing (powder sugar mixed with few drops of water) and fresh strawberries.


Happy baking,


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Kim Miller says

    Hi Roxana! The cake looks wonderful and I can’t wait to try it out…I have strawberries in the fridge just waiting to be used! Would you mind to tell me what kind of icing you used on top of the cake? Thanks!

  2. Catherine says

    Hi Roxana:
    Absolutely beautiful looking recipe but I need some clarification please.

    When you say strawberry preserve, do you mean a jam, or a type of preservative.

    Looking closely at the pictures the filling is so white I can’t imagine a jam type
    ingredient being in there but that is what seems to make sense.

    I really want to make this next weekend, thanks so much for posting!!

    • says

      Hi Catherine,

      It’s strawberry jam. I don’t know why the filling is not as red/pink, maybe it depends on the quality of jam. I use store-bough jam.

  3. says

    Roxana, this looks so yummy! Growing up, we’d head to the strawberry festival each year and gorge ourselves on all kinds of strawberry foods. If this had been there, I think it would definitely be the first choice on the list. Looks fab!

  4. says

    This looks amazing!! Can’t wait to try it. Thanks for sharing. I found your link over at wine and glues wake up Wednesday link party.

  5. says

    Why did I have to start this diet before I saw this?! I promise you this is one of the first treats I am going to make for myself, when my diet is ready for a break! This looks so very delicious, and I love strawberries. Thank you so much for this fantastic recipe!

  6. Kim says

    Im making this for today! cake is in the oven as I type the filling is AMAZING!! cant wait to see the finished product!!
    Thank you so much for posting!!!

  7. Jenene Heyer says

    Do you have any idea how far ahead can you make this? One day? Same day? I know the fresh strawberries make it a bit tricky. Same day would be tough if you are doing a big dinner party. Thanks for any suggestions! It is a nice twist on an old standby!

    • says

      Hi Jenene,

      You can bake the cake (the pound cake) up to 3-4 days in advance, but the strawberry filling must be made the day it’s served or the night before the dinner. Your strawberries will soften and lose their bright red color if you let it sit longer.

  8. says

    This looks delish! My question is about the assembly instructions. You say to cut the cake on the short side in 3 equal slices. Can I assume this means cutting it from front to back? Or can I lay it down on the long side and slice it that way?

  9. Celine says

    i was wondering if I could use 2 loaf pans instead because I don’t have a 7×11 pan. If yes do I need to change the time
    Of baking

    • says

      Hi Celine,
      Yes, you can divide the cake batter between 2 loaf pans and most likely you’ll have to bake the cake few minutes more. Just check with a wooden toothpick until it comes out clean

    • says

      Hi Maddie,
      I have not baked this cake in two 9 inch round pans, but I have tried other cake recipes in both pans and they turn out just as good.
      As for the baking time, it takes a few few more minutes longer than a jelly roll pan. I would suggest checking for doneness around 18-20 minutes and go from there.

  10. Sherry Robinson says

    This looks wonderful! I do have a few questions about the cheesecake icing please. Is the 3/4 sugar POWDERED / CONFECTIONERS or just regular Sugar? And, what does 3×8 oz cream cheese mean? 3 blocks of cream cheese? Can’t be! Thanks for helping me! I can’t wait to make this for my co-workers.

    • says

      Hi Sherry,

      The 3/4 cup required for the frosting is white granulated sugar. And yes, you will need 3 packages, 8 ounce each, cream cheese for the cake filling.
      For the icing on top of the cake, you’ll need powdered sugar and few drops of water.


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