Strawberry Shortcake Cake Infused with Thyme, Rum and Coconut
This elegant, summery cake is a fresh twist on the classic strawberry shortcake. Layers of coconut-infused vanilla sponge are filled with tangy whipped cream and Greek yoghurt, and crowned with strawberries steeped in jam, rum, lemon, and thyme. It's light, flavourful, and just indulgent enough—perfect for Mother's Day or any sunny celebration.
Whether you're serving a crowd or just want a seasonal centrepiece for your table, this cake delivers big flavour with minimal fuss. The herbal notes of thyme, subtle rum warmth, and tropical coconut make this a shortcake you won’t forget.
Is your mouth watering yet? This cake shouldn't take you long at all—you're basically just putting together easy-to-make sponges, whipped cream, and strawberries, and you're done.
I love cooking with fruit and vegetables that are in season; it makes the finished product taste so much better. Since I made this cake in the spirit of Mother’s Day, I added rum to the strawberries because, well… it works! But also because my mother loves strawberry daiquiris. Coconut pairs beautifully with rum, and the fresh thyme and lemon juice help brighten and enhance the flavour of the berries.
Now that you know some of the behind the scenes of this recipe let's get baking!
Ingredients
Cake
2½ cups all-purpose flour
1½ cups granulated sugar
3 tsp baking powder
½ tsp salt
½ cup coconut or vegetable oil
2 eggs, room temperature
2 egg whites, room temperature
1 (5 oz) can full-fat coconut cream
¾ cup oat milk (or any milk), room temperature
1 tbsp vanilla extract
1 tsp almond extract
Cream Filling
2¼ cups whipped cream (coconut or regular)
1 (8 oz) package Greek yogurt cream cheese, softened
1 tbsp sour cream
1 cup icing sugar
1 tbsp lemon juice
1 tsp vanilla extract
Strawberry Topping
3 cups strawberries, sliced or quartered
2 tbsp strawberry and raspberry jam
1 tsp rum or rum extract
1 tbsp fresh thyme leaves
1 tsp lemon juice
Optional: ½ cup whole strawberries for garnish
Instructions
1. Prep the Oven & Cake Pans
Preheat oven to 350°F (175°C).
Line 3 (or 2) round cake pans with parchment paper or grease and flour them.
2. Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
3. Mix the Wet Ingredients
In another large bowl, beat together oil, sugar, eggs, egg whites, vanilla, and almond extract until smooth and creamy.
4. Combine the Batter
Gradually add the dry ingredients in 2–3 parts, mixing just until combined.
Slowly mix in the milk, again just until incorporated—don’t overmix.
Fold in the coconut cream until the batter is smooth and thick.
5. Bake the Cakes
Divide the batter evenly between the prepared pans. Tap them gently on the counter to release air bubbles.
Bake for 25-30 minutes or until a toothpick comes out clean and tops are lightly golden.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. Macerate the Strawberries
In a bowl, combine the strawberries with jam, thyme, lemon juice, and rum or rum extract.
Let them marinate while the cakes cool—about 30 minutes. Then drain (reserve syrup if desired).
7. Make the Cream Filling
In a large bowl, whisk together the cream cheese, sour cream, icing sugar, vanilla, and lemon juice until smooth.
Gradually add the whipped cream and beat until stiff peaks form. Avoid over-whipping to prevent curdling.
8. Assemble the Cake
Level the tops of the cakes if needed.
Place one cake layer on a stand. Spread ⅓ of the cream mixture evenly, then add ⅓ of the strawberries.
Repeat with the next layer(s), finishing with cream and a final topping of berries and whole strawberries if using.
Storage and Pro Tips
Storage
Best served fresh, but can be chilled for up to 3 days.
To freeze, wrap slices tightly in plastic wrap and store in an airtight container for up to 3 weeks.
Optional: Brush cake layers with reserved strawberry syrup before assembly to boost flavour and moisture.
Tips for Flat, Even Cake Layers
Lower oven temp to 325°F (160°C) for a slower, more even rise. Extend bake time slightly as needed.
Use cake strips: Wrap wet cake strips (or DIY with damp towel strips and foil) around your pans to help layers bake flat.
Don’t overfill pans: Fill each pan about ⅔ full to avoid excessive doming.
Weigh your batter: Use a scale to evenly divide batter across pans for uniform height.
Level if needed: Once cooled, trim domes with a serrated knife or cake leveler. For best results, chill layers first.
Avoid overmixing the batter once flour is added—this helps maintain a tender, even crumb.
