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White Velvet Strawberry Shortcake

White Velvet Strawberry Shortcake

White Velvet Strawberry Shortcake - an incredibly simple but delicious version of strawberry shortcake on the lightest, most moist homemade white cake you've ever tried.
Course Cake/Dessert
Cuisine North American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16 servings
Calories 424 kcal
Author Barry C. Parsons


For the White Velvet Cake

  • 1 1/4 cups sifted all purpose flour
  • 1 1/2 cups sifted cake flour
  • 1/2 teaspoon baking soda
  • 1 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 1/3 cup vegetable shortening at room temperature
  • 3 tablespoons vanilla extract if you want pure white use clear vanilla extract (See link above)
  • 3 large eggs ( or 4 egg whites for a purely white cake)
  • 1 1/2 cups buttermilk (or 1 cup whole milk mixed with 1 tbsp lemon juice)

For the Macerated Strawberries

  • 2 quarts fresh strawberries , sliced
  • 1 /2 to 3/4 cup sugar

For the Vanilla Whipped Cream

  • 1 1/2 cups whipping cream
  • 4 tbsp icing sugar (powdered sugar)
  • 1 1/2 tsp pure vanilla extract


To prepare the White Velvet Cake

  1. Sift together both flours, baking soda, baking powder, salt and sugar. Set aside.
  2. Grease and flour a 9 x 13 inch baking pan.
  3. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy.
  4. Beat the eggs in one at a time.
  5. Fold in the dry ingredients alternately with the buttermilk.
  6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the  prepared 9 x13 inch pan.
  7. Bake at 325 degrees F for 40-4 minutes or until a wooden toothpick inserted in the centre comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
  8. I've frosted this cake with Marshmallow Frosting but any good vanilla frosting is great on this cake. Find the frosting recipe with our Black and White Cake.

To prepare the strawberries

  1. Wash and hull the strawberries and place them in a glass bowl.
  2. Sprinkle the sugar onto the berries and toss well.
  3. Leave to macerate together for about an hour. tossing the berries in the sugar/syrup occasionally. This step draws some of the juice from the berries to form a sweet strawberry syrup.

To prepare the Vanilla Whipped Cream

  1. Whip the cream, icing sugar and vanilla extract together to firm peaks.
  2. When ready to serve, cut the cake into 12 or more portions/
  3. Spoon some of the macerated berries onto each cake portion, as well as some of the strawberry syrup, followed by some of the whipped cream.
  4. Garnish with a whole fresh berry.
Nutrition Facts
White Velvet Strawberry Shortcake
Amount Per Serving
Calories 424 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 64mg21%
Sodium 226mg10%
Potassium 313mg9%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 28g31%
Protein 5g10%
Vitamin A 424IU8%
Vitamin C 70mg85%
Calcium 87mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.