There’s something magical about a Strawberry Shortcake Cake that takes me back to summer picnics as a kid. The sweet aroma of fresh strawberries and whipped cream wafting through the air always made my heart skip a beat. This delightful dessert is not just a treat; it’s a quick solution for a busy day or a showstopper for gatherings with friends and family. With fluffy layers of cake, juicy strawberries, and light whipped cream, it’s a recipe that brings joy to any occasion. Trust me, once you try it, you’ll want to make it again and again!
Why You’ll Love This Strawberry Shortcake Cake
This Strawberry Shortcake Cake is a dream come true for anyone who loves dessert but craves simplicity. It’s quick to whip up, taking just an hour from start to finish. The taste? Absolutely divine! Fluffy cake layers paired with fresh strawberries and creamy whipped topping create a symphony of flavors. Plus, it’s versatile enough for any occasion, whether it’s a casual family dinner or a fancy celebration. You’ll impress everyone with minimal effort!
Ingredients for Strawberry Shortcake Cake
Gathering the right ingredients is the first step to creating your Strawberry Shortcake Cake masterpiece. Here’s what you’ll need:
All-purpose flour: The backbone of your cake, providing structure and fluffiness.
Granulated sugar: Sweetens the cake and enhances the strawberries’ natural flavors.
Baking powder: This leavening agent helps the cake rise, making it light and airy.
Salt: Just a pinch enhances the sweetness and balances flavors.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
Whole milk: Contributes to the cake’s tenderness and adds a creamy texture.
Large eggs: They bind the ingredients together and help the cake rise.
Vanilla extract: A splash of this aromatic essence elevates the flavor profile.
Fresh strawberries: The star of the show! Use ripe, juicy berries for the best taste.
Granulated sugar (for strawberries): Helps macerate the berries, releasing their sweet juices.
Heavy whipping cream: Essential for that luscious whipped topping that brings it all together.
Powdered sugar: Sweetens the whipped cream and gives it a smooth texture.
Vanilla extract (for whipped cream): A touch of this adds depth to your creamy topping.
For those looking to mix things up, consider adding a tablespoon of lemon juice or zest to the strawberries for a zesty kick. You can also swap strawberries for other berries like blueberries or raspberries for a delightful twist. Exact measurements for these ingredients can be found at the bottom of the article, ready for printing!
How to Make Strawberry Shortcake Cake
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures your Strawberry Shortcake Cake bakes evenly. While the oven warms up, grab two 9-inch round cake pans. Grease them with butter or cooking spray, then dust with flour. This step is crucial to prevent sticking. Trust me, there’s nothing worse than a cake that won’t come out of the pan!
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until they’re well mixed. This step is important because it ensures that the leavening agent is evenly distributed. A well-mixed dry blend sets the stage for a fluffy cake. You want every bite to be light and airy!
Step 3: Combine Wet Ingredients
Now, it’s time to add the wet ingredients. Toss in the softened butter, whole milk, large eggs, and vanilla extract into the dry mix. Using an electric mixer, beat everything together on medium speed for about 2 minutes. You’re aiming for a smooth, creamy batter. The aroma of vanilla will fill your kitchen, making it hard to resist sneaking a taste!
Step 4: Bake the Cakes
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking. Place them in the preheated oven and bake for 25-30 minutes. Keep an eye on them! You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to wire racks.
Step 5: Prepare the Strawberries
While the cakes cool, it’s time to prepare the strawberries. In a medium bowl, toss the hulled and sliced strawberries with 1/4 cup of granulated sugar. Let them sit for about 15-20 minutes. This process, called maceration, allows the strawberries to release their sweet juices. The result? Juicy, flavorful berries that will elevate your cake!
Step 6: Whip the Cream
In another bowl, pour in the heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract. Using a hand mixer, whip the cream until soft peaks form. This should take just a few minutes. The whipped cream should be light and fluffy, perfect for layering. It’s the crowning glory of your Strawberry Shortcake Cake!
Step 7: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of whipped cream over the top, followed by half of the macerated strawberries. Place the second cake layer on top and repeat the process with the remaining whipped cream and strawberries. Slice and serve immediately, or refrigerate for up to 2 hours for a chilled treat. Enjoy every delicious bite!
Tips for Success
Use room temperature ingredients for a smoother batter.
Don’t overmix the batter; mix just until combined for a light cake.
Let the cakes cool completely before assembling to prevent melting the whipped cream.
For extra flavor, add a splash of almond extract to the whipped cream.
Keep the assembled cake refrigerated if not serving immediately to maintain freshness.
Equipment Needed
Mixing bowls: A set of various sizes is ideal; you can use any large bowl if needed.
Electric mixer: A hand mixer works great, but a stand mixer can save time.
Measuring cups and spoons: Essential for accuracy; you can use a kitchen scale as an alternative.
Spatula: A rubber spatula is perfect for scraping down the sides of the bowl.
9-inch round cake pans: If you don’t have these, any similar-sized pans will do.
Variations
Mixed Berry Shortcake: Swap out strawberries for a mix of berries like blueberries, raspberries, and blackberries for a colorful twist.
Chocolate Strawberry Shortcake: Add cocoa powder to the cake batter for a chocolatey base that pairs beautifully with strawberries.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this cake suitable for those with gluten sensitivities.
Vegan Version: Substitute eggs with flaxseed meal and use plant-based milk and butter for a delicious vegan treat.
Lemon Zest Addition: Incorporate lemon zest into the cake batter for a refreshing citrus flavor that complements the strawberries.
Serving Suggestions
Pair your Strawberry Shortcake Cake with a scoop of vanilla ice cream for an indulgent treat.
Serve with a side of fresh mint leaves to add a pop of color and freshness.
A drizzle of chocolate sauce can elevate the dessert to a whole new level.
For drinks, consider a chilled glass of lemonade or sweet iced tea to complement the sweetness.
FAQs about Strawberry Shortcake Cake
Can I make Strawberry Shortcake Cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just store them in an airtight container at room temperature. Assemble the cake with whipped cream and strawberries on the day you plan to serve it for the best texture and flavor.
What can I substitute for heavy whipping cream?
If you’re looking for a lighter option, you can use whipped topping or a dairy-free alternative like coconut cream. Just keep in mind that the flavor and texture may vary slightly.
How do I store leftover Strawberry Shortcake Cake?
Store any leftover cake in the refrigerator, covered with plastic wrap or in an airtight container. It’s best enjoyed within 2-3 days, as the whipped cream may start to weep over time.
Can I freeze Strawberry Shortcake Cake?
Yes, you can freeze the cake layers! Wrap them tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy, thaw them in the refrigerator overnight. However, it’s best to freeze the layers without the whipped cream and strawberries.
What other fruits can I use in this cake?
While strawberries are the star, you can easily swap them for other fruits like peaches, raspberries, or even a mix of berries. Each fruit brings its own unique flavor, making this cake versatile and fun!
Final Thoughts
Creating a Strawberry Shortcake Cake is more than just baking; it’s about crafting memories. Each slice is a celebration of flavors, from the fluffy cake to the juicy strawberries and airy whipped cream. This dessert has a way of bringing people together, whether it’s a family gathering or a casual get-together with friends. The joy of sharing this delightful treat is unmatched. So, roll up your sleeves, embrace the process, and let the sweet aroma fill your kitchen. Trust me, every bite will remind you why this cake is a timeless favorite!
A delightful Strawberry Shortcake Cake that combines fluffy layers of cake with fresh strawberries and whipped cream.
Ingredients
Scale
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup whole milk
3 large eggs
1 teaspoon vanilla extract
1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for strawberries)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.
Add the softened butter, whole milk, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
While the cakes are cooling, prepare the strawberries. In a medium bowl, toss the sliced strawberries with 1/4 cup of granulated sugar. Let them sit for about 15-20 minutes to release their juices.
In another bowl, whip the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream over the top, followed by half of the macerated strawberries.
Place the second cake layer on top and repeat the process with the remaining whipped cream and strawberries.
Slice and serve immediately, or refrigerate for up to 2 hours before serving for a chilled dessert.
Notes
For added flavor, consider adding a tablespoon of lemon juice or zest to the strawberries.
You can substitute the strawberries with other berries like blueberries or raspberries for a mixed berry shortcake.
