There’s nothing quite like the sight of a strawberry shortcake cake, perfectly layered and topped with whipped cream and fresh strawberries. The sweet scent wafts through the air, making your mouth water in anticipation. With each slice, you’ll discover the fluffy cake, luscious cream, and vibrant strawberries creating a flavor explosion that dances on your taste buds.
This delightful dessert holds a special place in my heart. I remember the first time I made it for a summer picnic; my friends devoured it before I could even take a bite! Nothing says “celebration” like layers of soft cake cradling sweet berries, ideal for birthdays, barbecues, or simply satisfying your sweet tooth.
Why You'll Love This Recipe
- This strawberry shortcake cake is surprisingly simple to prepare while delivering an impressive wow factor at any gathering
- Its bright flavors are perfect for summer events or cozy gatherings
- Each layer offers a feast for the eyes and the palate, making it as visually stunning as it is delicious
- Plus, it’s versatile enough to customize with seasonal fruits or different flavored creams
I once whipped up this beauty to impress my family during a backyard barbecue; their smiles were worth every minute spent baking!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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All-Purpose Flour: Use high-quality flour for a light and fluffy texture in your cake layers.
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Sugar: Granulated sugar adds sweetness; don’t skip this essential ingredient!
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Baking Powder: Make sure it’s fresh to help the cake rise beautifully.
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Salt: A pinch enhances all the flavors and balances sweetness.
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Unsalted Butter: Room temperature butter creates a rich flavor; avoid using margarine for best results.
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Eggs: Large eggs add moisture and structure—always use room temperature for optimal mixing.
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Vanilla Extract: Pure vanilla extract infuses wonderful flavor; go for quality over imitation.
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Heavy Cream: Whip this up into clouds of creamy goodness that’ll top your cake perfectly.
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Fresh Strawberries: Look for ripe, juicy strawberries; they’re the star of this show!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust them lightly with flour to prevent sticking. It’s essential to ensure that your cakes come out smoothly.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, sugar, baking powder, and salt until well combined. You want these dry ingredients mixed thoroughly before adding wet ones.
Cream Butter and Sugar: In another bowl, beat room temperature butter with sugar until fluffy and light—about 3-4 minutes should do the trick. This step is crucial for achieving a tender crumb.
Add Eggs and Vanilla: Beat in the eggs one at a time along with vanilla extract until fully incorporated. You’ll marvel at how creamy and smooth it becomes!
Add Dry Ingredients Gradually: Slowly mix in the dry ingredients alternately with milk until just combined. Be careful not to overmix; you want that airy texture!
Bake Your Cakes: Divide the batter evenly between prepared pans. Bake for about 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Enjoy the heavenly aroma filling your kitchen!
Prepare Whipped Cream: While cakes cool completely on wire racks, whip heavy cream until soft peaks form. Sweeten with powdered sugar if desired; you’re aiming for cloud-like perfection here!
Once cooled completely, layer the cakes with whipped cream and sliced strawberries between them. Top generously with more whipped cream and adorn with additional strawberries to impress anyone who dares approach!
Cut into slices and serve immediately—trust me, it’ll disappear faster than you can say “strawberry shortcake cake.” Enjoy every delightful bite!
You Must Know
- This delightful strawberry shortcake cake is all about balance; it combines sweet strawberries and fluffy cream for a perfect treat
- The rich, buttery cake pairs beautifully with the juicy berries, making every bite a celebration of summer flavors
Perfecting the Cooking Process
Start by baking the cake layers first while prepping your strawberries. This timing ensures everything is ready simultaneously for assembly.
Add Your Touch
Feel free to swap strawberries for other berries like raspberries or blueberries. A splash of vanilla in the cream elevates flavor.
Storing & Reheating
Store leftover cake in an airtight container in the fridge for up to three days. Avoid freezing as it affects texture.
Chef's Helpful Tips
- To create the lightest shortcake, make sure your butter is at room temperature before mixing
- Use fresh strawberries for maximum flavor; frozen won’t give you that juicy burst
- For better whipped cream, chill your mixing bowl beforehand to achieve perfect peaks
When I first made this cake for a family gathering, my cousin declared it “life-changing.” Who knew a cake could create such a stir?
FAQ
What can I use instead of strawberries in this recipe?
You can substitute with any seasonal berries like blueberries or raspberries for variety.
How do I prevent my cake from becoming dry?
Ensure not to overbake and consider adding a simple syrup to keep it moist.
Can I make this recipe ahead of time?
Yes, bake the cake layers one day ahead and assemble shortly before serving for freshness.
Strawberry Shortcake Cake
Indulge in the ultimate summer delight with this Strawberry Shortcake Cake! Featuring layers of fluffy cake, sweet whipped cream, and ripe strawberries, each slice offers a refreshing burst of flavor that will leave your taste buds dancing. Perfect for celebrations or casual gatherings, this easy-to-make dessert is sure to impress guests while providing a taste of sunny sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup whole milk (room temperature)
- 1 cup heavy cream
- 2 cups fresh strawberries (sliced)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla.
- Gradually mix dry ingredients into the wet mixture alternately with milk until just combined.
- Divide batter into prepared pans and bake for 25-30 minutes or until golden brown.
- Cool cakes on wire racks; whip heavy cream until soft peaks form.
- Once cooled, layer cakes with whipped cream and sliced strawberries; top with more whipped cream and strawberries.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
