Strawberry Shortcakes Two Ways

Why do it one way?

When you can make Strawberry Shortcakes Two Ways!?

This is an example of “I just can’t decide which way is best!”

But I think it’s not really a matter of “best” as much as it is a matter of which way suits your event better?

Strawberry Shortcakes 2 Ways

There is the classic birthday cake style which is the vanilla sponge cake layer cake filled with fresh strawberries and whipped cream and iced completely with more whipped cream.

And then there is the “naked cake” style with Vanilla Chiffon Cake piled with whipped cream and fresh strawberries.

You can now see my conundrum and why I had to show you both ways!

How can you really decide which is better!?

They are both gorgeous and delicious and packed with whipped cream and strawberries and after all~ that is what a strawberry shortcake IS!

So now that I have made it difficult for you to choose, go ahead and make both!

You can never have too much Strawberry Shortcake!

For those wanting the authentic Strawberry Shortcake in biscuit form~ I’ve got that too! Just click the link to go check it out!

Not to mention my spin on a childhood favorite ice cream bar the Strawberry Shortcake which I have transformed into an amazing adult version dessert with white chocolate mousse and strawberry chiffon cake!

My Strawberry Shortcake Towers are going to make it even harder to decide how you want to serve up your shortcakes!

Yep, the possibilities are endless with building on recipes and Gretchen’s Bakery!

4.0 from 1 reviews
Vanilla Chiffon Cake Recipe
Prep time
Cook time
Total time
Prepare a 12 Cup Bundt Pan very lightly with pan spray
Serves: 1- Bundt Cake
  • Cake Flour1 Cup (120g)
  • Granulated Sugar ½ cup +2 Tablespoons (125g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  • Vegetable Oil ¼ cup (60ml)
  • Egg Yolks Large 4 (72g)
  • Egg Whites Large 6 (180g)
  • Cream of Tartar ¼ teaspoon
  • Vanilla Extract 1 teaspoon
  • Vanilla Bean seed ½ pod scraped of it's seeds
  • Water ⅓ cup
  1. In a large bowl combine the oil, egg yolks,water, vanilla bean seeds and the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and whisk smooth.
  2. Sift in the dry ingredients (flour, salt, baking powder) and whisk vigorously to combine well to a smooth batter.
  3. In a mixer bowl with the whip attachment, whip the egg whites and cream of tartar on high speed until frothy.
  4. Once it starts to gain volume and strength (it will get whiter and thicker) add in the other measure of sugar- the 2 Tablespoons, very slowly and continue whipping to medium peaks.
  5. Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
  6. Pour into very lightly sprayed bundt pan and bake in preheated 325°F oven for approximately 50 minutes to an hour or when toothpick inserted into the center comes out with moist crumbs
  7. Invert onto a sheet pan or cooling rack to cool completely
Chiffon cake can be frozen wrapped well for up to 1 month




4.0 from 1 reviews
Strawberry Shortcake Layer Cake
You will notice in the video I baked the vanilla sponge cake into 3-7" pans. The recipe yields 2-8" layers or 3-7" Layers, it is your option which size you prefer.
  1. Bake the cake as per the instructions on that blog post / video.
  2. Cool completely before assembling the cake as shown in the video
Strawberry shortcakes must be kept refrigerated at all times due to the perishable of the whipped cream filling & icing.




4.0 from 1 reviews
Strawberry Shortcakes Chiffon Cake Style
  1. Prepare the chiffon cake as per the instructions on that video/ recipe
  2. Follow the video above for how to assemble cake
Strawberry shortcakes must be kept refrigerated at all times due to the perishable of the whipped cream filling & icing.


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  1. I made the Vanilla Chiffon Shortcake last week. Gretchen — it was soooooo good!! I have made chiffon before, but it always seemed a little dry to me. This was not at all. It was perfect!

  2. Hi Gretchen

    Should I double the vanilla chiffon cake recipe for 2 9 inch pans? If I want chocolate chiffon cake, what alterations I do to this recipe?


    1. the chocolate chiffon recipe is listed here (you just have to scroll to the bottom) 1 recipe is enough for 2-9″ pans however this recipe (all chiffon recipes) are not really meant to be baked in cake pans, however I am manipulating it to make it what I want it to be, chiffons are meant to be baked in bundt or tube pans.
      That being said, if you are going to bake the layers you have to bake each layer in its own pan. So just pour the batter half full for each layer you want to make

  3. Could I make this in two aluminum (not non-stick) circular pans instead of a bundt pan? Would that work? Will the cake not be good if I use two circular aluminum pans?

  4. Hello
    I made a chiffon style today and used 2-8inch pans. The batter was 6cups so 3cups each pans.
    I really liked the texture and so soft! But this cake is not stablized than other buttery cakes.. It looked ok when I took them out from oven but when it cools down it just shrinked a little so it looked like a 7inch size..
    Is that normal or I baked wrong?
    I didn’t open the oven while baking..
    I measured right amount.. maybe I didn’t use tartar into my white eggs?
    Please explain why…

    1. Chiffon cakes are typically supposed to be baked in bundt pans of chiffon pans (tube pans) they are to be cooled upside down in the pans to avoid shrinking, so to use cake layer pans it is not the best, they are not meant to be baked that way, however I have done it in the past, and yes they will shrink CLICK HERE FOR MORE

  5. A question.
    When I mix egg yolk part (chiffon style) Do I need to whip it until turn to light yellow? Or just mix gently and add egg whites?
    I may whipped alot..It was very sponge texture not too soft after baked.. please explain about yolk step..

  6. Is it possible to make that weird strawberry glaze stuff from scratch? You know, they sell it next to the strawberries and those awful little sponge cake cups. I actually LOVE that stuff but have had no luck in recreating it at home. I don’t want a sauce; I want that fluffy goo!

    Full disclosure, I actually used that goo a couple weeks ago coupled with your vanilla sponge cake and a mascarpone/heavy cream mix. It was the first time I’d tried freezing a sponge cake (I made the cake part a week before it was time for shortcake) and it thawed perfectly. I also actually baked it in a stoneware casserole (fully aware that the rise might be affected and it was, but not as much as I’d feared) and then assembled the shortcake in the same casserole. Made for a pretty presentation! Sprinkled on some sliced almonds (I always like sliced almonds with my strawberry/whipped cream things; I think it was the childhood bakery cakes!) and it was fantastic.

    ANYWAY, if there’s a way to make that goo, I sure would love that.

  7. Hi Gretchen,
    I am making a three tiered cake for my son’s Eagle Scout ceremony in the next few months and am having a hard time deciding what type of cake to make that would withstand fillings, frosting, fondant and decorations. Which type of cake would you suggest? Thank you and I love your website!

  8. I remember a while ago you had a cake named strawberry tower of love cake. At least that’s what I believe it was called. Can you please make that cake or tell me how to make it.

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