So guys... I've got news!

I've finally hit a huge milestone in my baking career. I am getting paid to make cakes!

Realistically, it's only a few cakes here and there... but progress nonetheless! I got a lot of requests on how this cake was made so figured I'd share!

( wink wink nudge nudge - If you're in the San Francisco area and would like to order a cake definitely reach out via our instagram [@cookinginpjs](!)

Strawberry Shortcake Cake

Yields: Three 8" cakes

(I made two 6" cakes + 12 cupcakes)



  1. Preheat the oven to 350°F. Grease and line your cake pans. I line my pans with parchment paper. I
  2. In a mixing bowl, cream butter and sugar together until light and fluffy. Scrape down the sides of the bowl.
  3. Add egg whites and vanilla and beat for 1 minute.
  4. In a separate bowl, sift together the flour, baking soda, and baking powder.
  5. Mix the milk and strawberry puree.
  6. Alternate adding the flour mixture and the strawberry milk to the batter. Each time beat the batter until incorporated and scrape down the bowl before adding more.
  7. Divide the batter amongst the pans and bake for 20-30 minutes or until lightly browned and the toothpick comes out clean.
  8. Cool in the pans for 10 minutes and then on a cooling rack until completely cooled.
  9. Frost with cream cheese frosting.
  10. Crumble some wafers or graham crackers and slice some strawberries as a garnish.