Easy, semi-homemade strawberry shortcake cake with white cake, white buttercream and strawberry buttercream accents. This simply flavored cake is beautifully decorated with strawberry shortcake roll snacks.
If you’re like me, you probably are in love with Strawberry Swiss Cake Rolls. You might think that these look like Twinkies, but trust me, they’re not. Once, I tried a twinkie, and you might think I’m crazy on saying this, but it was the worst thing I had ever tasted, other than a doughnut. As you might tell, I am a little picky about my treats, so of course I was hesitant to try this strawberry shortcake layer cake. But I did and I wasn’t disappointed.
Now that I have tried this cake and am writing this post, I think it would be great for Mother’s Day and any other special occasion. One thing I like about this cake is that it is super easy. You use a box mix and have this rich creamy buttercream icing that goes wonderfully with the Swiss Cake Rolls. And not only do we have one buttercream but two! We have our Easy Vanilla Buttercream and Strawberry buttercream made quickly and easily with strawberry jam!
You’ll love this fun strawberry cake!
Strawberry Shortcake Layer Cake
- Preheat the oven to 325 degrees.
- Grease and flour two 8" cake pans.
- Add the cake mix, flour, sugar and salt to the bowl of a stand mixer. Whisk to combine.
- Add the water, oil, vanilla, sour cream and egg whites to the flour mixture. Beat for 2-3 minutes, scraping down the sides of the bowl as needed.
- Divide the cake batter evenly between the two cake pans.
- Bake for 27-32 minutes or until the center of the cake bounces back when you touch it.
- Allow the cakes to cool for 10 minutes, then turn them onto a wire rack to cool completely
- Prepare the vanilla buttercream and the strawberry buttercream while the cakes are cooling.
- Place one cake on a cake plate or serving tray. Frost the top of the cake with strawberry buttercream.
- Place the second cake on top of the first layer.
- Frost the outside and top of the cake with vanilla buttercream.
- While the frosting is still sticky, press a strawberry shortcake roll into the sides vertically, side by side. We used 19 cakes. The exact amount you use will depend on the size of the cake pan and how close you press the cakes in.
- Place Wilton tip 1M or 2D into a disposable frosting bag. Fill the bag with the remaining strawberry buttercream. Hold the bag perpendicular to the cake and gently squeeze swirls onto the outer edge of the cake, next to the cake rolls.
- Pipe a frosting swirl in the middle of the cake and press a piece of strawberry shortcake roll into it.
- Cover the cake until serving.
Cake Recipe by Recipe Girl