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Strawberry Shortcake
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9 tablespoons Demerara or Turbinado sugar, divided

1 1/2 cups Land O Lakes® Extra Creamy Butter, softened

1 (8-ounce) package cream cheese, softened

2 1/4 cups granulated sugar

6 large Land O Lakes® Eggs

1 tablespoon vanilla extract

1/2 teaspoon almond extract

3 cups cake flour

1 teaspoon salt


5 cups sliced strawberries

3 tablespoons granulated sugar


6 ounces cream cheese, softened

1/2 cup powdered sugar

1 1/2 teaspoons vanilla extract

1 vanilla bean,   seeds scraped from inside bean

2 cups Land O Lakes® Heavy Whipping Cream

 *Substitute an additional 1 1/2 teaspoons vanilla extract.

How to make

  1. STEP 1

    Heat oven to 325°F. Butter 2 (9-inch) cake pans; sprinkle with 3 tablespoons Demerara sugar each. Shake to coat evenly. Set aside.

  2. STEP 2

    Combine butter, 8 ounces cream cheese and 2 1/4 cups granulated sugar in large bowl; beat 3 minutes or until light and creamy. Add eggs, 1 at a time, scraping bowl often, until thoroughly mixed. Mix in 1 tablespoon vanilla and almond extract. 

  3. STEP 3

    Combine cake flour and salt in another bowl. Slowly add to butter mixture; mix until fully combined. Divide batter into thirds, pouring one-third into each prepared pan, smoothing tops evenly. Place remaining batter into refrigerator until ready to use. Bake 28-30 minutes or until lightly browned and toothpick inserted in center comes out clean (top may not look completely done). Cool 10 minutes; remove from pans to cooling rack. Cool completely. Clean one pan; butter and sugar pan. Bake and cool final cake layer as directed above.

  4. STEP 4

    Combine strawberries and 3 tablespoons granulated sugar in bowl; toss to coat. Let stand 30 minutes or until juices form.

  5. STEP 5

    Meanwhile, combine 6 ounces cream cheese, powdered sugar, 1 1/2 teaspoons vanilla and vanilla bean seeds in large bowl until creamy. Slowly add whipping cream; beat until stiff peaks form. 

  6. STEP 6

    Place cake layer onto cake plate or pedestal. Prick top with fork all over. Place about 1 1/2 cups strawberries on top, using slotted spoon, spreading to cover top surface. Dollop about 3/4 cup frosting on top of berries; spread evenly to cover berries. Place second cake layer on top, repeating process of berries and frosting. Place final layer on top; spread remaining frosting on top of cake and top with remaining berries and juice.

Tip #1

Make and store cake no more than 2 hours in advance of serving. The sugar edges lose their crunch over time. Store any leftover cake, covered, in refrigerator for up to 3 days.

Tip #2

Serving this cake can be a little challenging. We suggest using a long, serrated knife to cut the cake. 

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