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5 from 1 vote

Strawberry Shortcake Cake

This strawberry shortcake cake recipe is made with a yellow cake mix stuffed with golden oreos, frosted with a pink strawberry frosting, and coated with freeze dried strawberries and golden oreos. It's so delicious and so EASY to make!
Course Dessert
Cuisine American
Keyword Strawberry Shortcake Cake
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8 inch cake
Calories 1442kcal
Author Miranda Couse



  • 2 boxes (15.25 oz. each) yellow cake mix
  • 2 cups water
  • 1 cup vegetable oil
  • 6 large eggs
  • 3 teaspoons strawberry extract
  • 2 teaspoons vanilla extract
  • 20 golden Oreos chopped

Strawberry Frosting

  • 1 cup butter room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon strawberry extract
  • 3 tablespoons milk
  • 1 - 3 drops pink or red gel paste color

Vanilla Frosting

  • 1/2 cup butter room temperature
  • 1 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk


  • 25 golden Oreos
  • .8 ounce freeze-dried¬†strawberries


  • Preheat oven to 350 degrees. Grease 4 8-inch round cake pan. Dust with flour and tap out any excess.
  • In a large bowl, add in the cake mix, water, oil, eggs, strawberry extract, and vanilla extract. Beat on medium with a hand mixer until incorporated. 
  • Add in the chopped Oreos and stir until evenly distributed. 
  • Divide the batter into the 4 prepared pans. 
  • Place into the preheated oven and bake for 28 to 30 minutes or until done. Insert a toothpick. If it comes out clean or with moist crumbs, it's done. If it comes out with batter, let it bake longer and test again. 
  • Let cool for 10 minutes in the pan and turn out onto a cooling rack to cool completely. The top of the cake mix cake will probably stick to the cooling rack.


  • In a large mixing bowl, add in the butter. Beat with a hand mixer until creamy.
  • Add the powdered sugar, extract, and milk. Beat until incorporated. 
  • For the strawberry frosting, add in the pink/red food coloring now. 
  • Beat the frosting on high for another 1 - 2 minutes until the frosting is light and fluffy. 


  • In a food processor, add the Oreos and freeze-dried strawberries. Pulse until a coarse crumb forms. Pick out any large pieces. Set aside.


  • Add a little dab of frosting to the bottom of an 8-inch round cake board. 
  • Add the first cake on top of the cake board. 
  • Add an even layer of the pink strawberry frosting on to of the cake. Repeat with the next two cake layers. 
  • Add the last cake on top.
  • Add the rest of the pink strawberry frosting to the outside of the cake. Use some of the white frosting if needed to make sure all of the cake is coated with frosting. 
  • Before the frosting can crust, add the crumbs to the outside of the cake. Do this by adding the crumbs to a bowl. Hold the cake over a large sheet pan with sides to help keep the crumbs contained. Start grabbing handfuls of crumbs and pressing into the cake. Make sure all of the cake is thoroughly coated. 
  • Place the cake on a cake plate. 
  • Add the remaining white frosting to a piping bag fitted with the 1M tip. Pipe a shell border at the bottom of the cake and stars on top of the cake. The stars won't want to stick because of the crumbs. I just stopped piping and picked up. They would drop back down onto the cake after a second. 


If you only have 2 8-inch pans, I would recommend dividing the recipe in half and doing one box at a time so the batter isn't setting out waiting while the first set of cakes bake. 


Calories: 1442kcal | Carbohydrates: 221g | Protein: 12g | Fat: 57g | Saturated Fat: 29g | Cholesterol: 214mg | Sodium: 1532mg | Potassium: 212mg | Fiber: 2g | Sugar: 147g | Vitamin A: 1240IU | Vitamin C: 34.7mg | Calcium: 321mg | Iron: 5.4mg