Strawberry Shortcake Cake

The moment the cake layers emerge from the oven, your kitchen will be enveloped in the sweet, buttery aroma of freshly baked goodness. The soft, tender crumb of the cake pairs beautifully with the juicy, vibrant strawberries, while the fluffy whipped cream adds a delightful lightness. Each slice is a harmonious blend of flavors and textures, celebrating the quintessential tastes of summer. Picture yourself cutting into a luscious piece of this dessert, revealing layers that promise sweetness and nostalgia—it’s a celebration on a plate.

What makes this recipe shine

This Strawberry Shortcake Cake is more than just a seasonal dessert; it’s a timeless classic that balances the sweetness of ripe strawberries with the richness of cake and cream. This recipe simplifies the traditional shortcake into a beautiful layered cake that often elicits awe from your dinner guests. Its versatility allows for variations throughout the year, using whatever fresh fruit is in season—peaches in late summer or berries in spring.

As one home baker put it, "It’s like a summer picnic on a plate!"

How this dish comes together

Bringing this cake to life is a joyful process that anyone can master. You’ll begin by preparing your cake batter, an easy blend of dry and wet ingredients, ensuring everything is well mixed and smooth. While the cakes are baking and filling your home with warmth, take the opportunity to whip up fresh cream and slice the strawberries. The whole process is straightforward and engaging, culminating in a stunning dessert that’s bound to impress.

You’ll know your cakes are perfectly baked when a toothpick inserted into the center comes out clean; this is your cue that it’s time for cooling!

What you’ll need

To create this delightful dessert, gather the following ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

For the best flavor, opt for fresh, in-season strawberries. If you’re looking for a dairy-free version, you can substitute the butter with coconut oil and use a plant-based milk. And for those less sweet tooths, reduce the sugar slightly for a less sweet cake.

How to cook it

Preheat your oven to a warm 350°F and grease and flour two 8-inch round cake pans to ensure a perfect release later on. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. Add in the softened butter, milk, eggs, and vanilla extract, then beat the mixture until it transforms into a smooth and creamy batter.

Divide the batter equally between your prepared pans and pop them into your preheated oven. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Once baked, allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.

While you’re waiting, whip our heavy cream with the powdered sugar in a separate bowl until stiff peaks form. This will create a luscious frosting. Once the cakes are fully cooled, set one layer on a serving plate. Spread half of the whipped cream over the first layer, then generously layer half of the sliced strawberries on top. Carefully place the second layer of cake on top and repeat the process with the remaining whipped cream and strawberries.

Serve immediately or let it chill in the refrigerator for up to 2 hours to meld those beautiful flavors.

Serving ideas

For the perfect serving, slice thick wedges of your cake and accompany each slice with an extra dollop of fresh whipped cream and a sprinkle of sliced strawberries. You can also consider garnishing with a few mint leaves for a pop of color and a refreshing touch. This cake pairs beautifully with a scoop of vanilla ice cream or a light berry compote for added flavor.

Keeping leftovers fresh

If you happen to have leftovers (though honestly, it’s hard to resist eating the whole cake), store them in the fridge, ideally in an airtight container. This will keep your cake moist for up to 3 days. Be mindful, though—layered cakes often tend to lose their freshness quickly, so try to consume it within a day or two for the best texture.

For freezing, you can wrap slices tightly in plastic wrap and then foil, storing them for up to a month. To thaw, simply leave them in the fridge overnight before serving. Just know the whipped cream may lose some of its volume once frozen, but it will still taste delightful.

Helpful cooking tips

1. Ensure all your ingredients are at room temperature before mixing to guarantee a smooth batter and even baking.
2. When whipping the cream, make sure your bowl and beaters are chilled to help it whip up to those perfect stiff peaks.
3. If your strawberries are particularly sweet, consider reducing the amount of powdered sugar in the whipped cream to allow their natural flavor to shine.
4. For a richer flavor, use brown sugar in the cake batter; it will lend a slight caramel note that complements the strawberries wonderfully.

Ways to customize it

Feel free to get creative with this recipe! You can substitute the fresh strawberries with other fruits like raspberries or blueberries for a mixed berry version. Adding a touch of lemon zest to the whipped cream or cake batter will give it a fresh zing. If you want a hint of chocolate, drizzling some melted chocolate on top just before serving will elevate this dessert to new heights.

FAQ

What if I don’t have fresh strawberries?

Frozen strawberries can work in a pinch. Just be sure to thaw and drain them well to avoid excess moisture in your cake.

Can I make the cake ahead of time?

Absolutely! You can bake the cake layers a day or two in advance and store them wrapped in plastic wrap at room temperature. Just whip the cream and slice the strawberries right before serving.

Can I use cake flour instead of all-purpose flour?

Yes, cake flour will give you a softer texture, which can be delightful in this dessert. Just substitute it one-for-one in the recipe.

Strawberry Shortcake Cake

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A delightful layered cake featuring ripe strawberries and fluffy whipped cream, perfect for summer celebrations.

• Total Time: 45 minutes
• Yield: 8 servings 1x

Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

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Instructions

1. Preheat your oven to 350°F and grease and flour two 8-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
3. Add in the softened butter, milk, eggs, and vanilla extract; beat until the mixture is smooth and creamy.
4. Divide the batter equally between the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out with few moist crumbs.
5. Allow the cakes to cool in their pans for about 10 minutes before transferring to a wire rack to cool completely.
6. Whip the heavy cream with powdered sugar until stiff peaks form.
7. Once the cakes are cooled, place one layer on a serving plate, spread half of the whipped cream over it, and layer half of the sliced strawberries on top.
8. Carefully place the second layer on top and repeat the process with the remaining whipped cream and strawberries.
9. Serve immediately or chill in the refrigerator for up to 2 hours.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For freezing, tightly wrap slices and store for up to a month.

• Author: alison
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 60mg