Strawberry Shortcake Cake

Introduction

There’s something magical about a dessert that captures the freshness of summer in every bite. Strawberry Shortcake Cake is a beautiful blend of fluffy cake, sweet strawberries, and light whipped cream. If you’re looking for a dessert that’s not too heavy but still satisfies your sweet tooth, you’ve come to the right place.

Why Strawberry Shortcake Cake is Perfect for You

Whether you’re hosting a summer barbecue or looking to treat yourself, Strawberry Shortcake Cake is the ultimate crowd-pleaser. The delicate balance of fresh fruit and creamy texture makes this dessert ideal for those who love a treat that’s light yet indulgent.

What Makes Strawberry Shortcake Cake Special?

This cake is a wonderful twist on the classic strawberry shortcake dessert. Instead of serving the components separately, the cake layers, whipped cream, and strawberries are all stacked together to create a show-stopping cake that’s perfect for any occasion. The best part? It’s simple enough for beginners to master, but impressive enough to serve at a special event.

Ingredients You’ll Need

Fresh Ingredients

• 1 lb fresh strawberries (sliced)
• 2 cups heavy whipping cream
• 1 tsp vanilla extract

Pantry Staples

• 2 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter (cold and cubed)
• 2 large eggs
• 1 cup milk

Essential Kitchen Equipment

• Mixing bowls
• Electric mixer or whisk
• 9-inch round cake pans (2)
• Cooling rack
• Rubber spatula
• Cake stand or serving plate

Step-by-Step Instructions for Strawberry Shortcake Cake

1. Preparing the Shortcake Layers

Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and dusting them with flour. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter, cutting it in until the mixture forms a crumbly texture. In another bowl, beat the eggs and milk, then slowly add this to the flour mixture. Stir just until combined.

Evenly distribute the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool on a rack for 10 minutes, then remove them from the pans and allow them to cool completely

2. Making the Whipped Cream

While the cakes are cooling, prepare the whipped cream. In a chilled mixing bowl, combine heavy cream, sugar, and vanilla extract. Beat on medium-high speed until soft peaks form. Take care not to over-whip the cream, as you want it to stay light and fluffy.

3. Assembling the Cake

After the cakes have fully cooled, set one layer on a serving plate. Spread a generous amount of whipped cream over the top, then layer on half of the sliced strawberries. Position the second cake layer on top, then add more whipped cream and strawberries in the same way. For a more polished look, add a light layer of whipped cream around the sides of the cake and decorate with extra strawberries on top.

Tips for Success

Choosing the Best Strawberries

For the best flavor, choose fresh, ripe strawberries. Strawberries that are too firm may lack sweetness, while overripe strawberries can be mushy.

Whipping the Cream to Perfection

To get perfectly whipped cream, make sure both your bowl and beaters are chilled. It will help the cream whip up faster and hold its shape longer.

Recipe Variations and Swaps

Gluten-Free Option

You can make this cake gluten-free by using a 1:1 gluten-free flour blend. The outcome will be equally tasty, though the texture may vary a bit.

Dairy-Free Alternative

For a dairy-free version, substitute the butter with a plant-based butter alternative and use coconut milk to make the whipped cream. It will give the cake a subtle coconut flavor that pairs wonderfully with strawberries.

How to Store Leftovers

Strawberry Shortcake Cake can be stored in an airtight container in the refrigerator for up to 3 days. The whipped cream may start to lose its texture after the second day, so it’s best enjoyed fresh.

Best Pairings for Strawberry Shortcake Cake

Drink Suggestions

Pair this cake with a light, bubbly drink like sparkling water with a hint of lemon or a refreshing glass of homemade lemonade. If you’re looking for something a little more indulgent, a chilled glass of rosé complements the strawberries beautifully.

Dessert Combinations

For a true dessert feast, serve your Strawberry Shortcake Cake alongside vanilla ice cream or a light fruit salad. These simple additions can elevate your dessert game to a whole new level.

Conclusion

Strawberry Shortcake Cake is a delightful dessert that’s perfect for any occasion. With its light, fruity flavors and creamy texture, it’s sure to become a favorite in your household. Whether you’re making it for a family gathering or simply as a weekend treat, this cake is a guaranteed hit.

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FAQ

Strawberry Shortcake Cake

Recipe by Sophie MartenCourse: DessertsCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

300

kcal

Strawberry Shortcake Cake is a delightful dessert featuring layers of fluffy cake, fresh strawberries, and creamy whipped frosting—perfect for any occasion!

Ingredients

• For the Cake:

• 2 ½ cups (310g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• ¾ cup (170g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs

• 1 tbsp vanilla extract

• 1 cup (240ml) whole milk

• For the Filling:

• 3 cups fresh strawberries, sliced

• ¼ cup (50g) granulated sugar

• For the Whipped Cream Frosting:

• 2 cups (480ml) heavy cream, chilled

• ½ cup (60g) powdered sugar

• 1 tsp vanilla extract

Directions

• Prepare the Cake:
• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
• Gradually alternate adding dry ingredients and milk to the batter, starting and ending with dry ingredients.
• Divide batter evenly between the pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
• Prepare the Filling:
• In a bowl, mix sliced strawberries with sugar. Let sit for 10 minutes until the strawberries release their juices.
• Make the Whipped Cream Frosting:
• Beat chilled heavy cream, powdered sugar, and vanilla until stiff peaks form.
• Assemble the Cake:
• Place one cake layer on a serving plate. Spread a layer of whipped cream, followed by half of the macerated strawberries.
• Add the second cake layer and top with whipped cream, spreading evenly. Garnish with the remaining strawberries.
• Chill and Serve:
• Refrigerate for 30 minutes before serving. Slice and enjoy!

Notes

• For the best flavor, use fresh, ripe strawberries.
  Chill the cake for at least 30 minutes before serving to allow the flavors to meld.
  If desired, substitute vanilla extract with almond extract for a nutty twist.
  Store leftovers in the refrigerator for up to 2 days, covered tightly to prevent drying out.
  To ensure stable whipped cream, chill the bowl and whisk before preparing the frosting.