Strawberry shortcake cake is like a warm hug on a sunny day—a sweet concoction of fluffy cake layers cradling fresh strawberries and whipped cream. Imagine the lightness of the cake as it melts in your mouth while the strawberries burst with flavor, making every bite a celebration of summer’s best bounty.
This cake isn’t just a dessert; it’s a memory-maker. I remember making this for my grandma’s birthday one year. She took one bite and declared it “the best thing since sliced bread.” Trust me; when you serve up this beauty at your next gathering, everyone will be singing your praises.
Why You'll Love This Recipe
- This delightful Strawberry Shortcake Cake is incredibly easy to prepare with simple ingredients
- Its vibrant color and freshness make it visually stunning on any table
- Perfect for summer parties or family gatherings, this cake is versatile enough for any occasion
- The combination of flavors will leave everyone asking for seconds!
I once made this cake for a friend’s picnic, and let me tell you—the way her kids devoured it was both hilarious and heartwarming!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use high-quality flour for the best texture; sift before measuring for accuracy.
- Baking Powder: Ensure it’s fresh; this helps the cake rise beautifully.
- Granulated Sugar: Sweeten the batter with sugar; adjust according to taste.
- Salt: Just a pinch enhances all the flavors; don’t skip it!
- Unsalted Butter: Softened butter adds richness; let it sit out before mixing.
- Eggs: Use large eggs at room temperature for even mixing.
- Milk: Whole milk makes the batter moist; feel free to substitute with almond or oat milk.
- Fresh Strawberries: Choose ripe strawberries for maximum sweetness; wash them thoroughly before slicing.
- Heavy Whipping Cream: Whip until soft peaks form; this creates a luscious topping.
- Powdered Sugar: Sweeten the whipped cream lightly to balance flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour two round 9-inch cake pans to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined. This step ensures an even distribution of leavening agents.
Cream Butter and Sugar: In another bowl, beat softened butter with sugar until fluffy and light in color—about 3 minutes should do the trick! This step adds airiness to your batter.
Add Eggs and Milk: Incorporate eggs one at a time into the butter mixture, mixing well after each addition. Then add milk gradually while blending until combined smoothly.
Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle to keep that airy texture—over-mixing deflates all your hard work!
Bake Your Cakes: Divide the batter evenly between prepared pans and bake for 25-30 minutes or until golden brown. The cakes should spring back when gently pressed.
Create Whipped Cream Topping : While cakes cool, whip heavy cream with powdered sugar until soft peaks form. Taste test—who wouldn’t want a little sweetness?
Slice Strawberries : Hull and slice fresh strawberries into thin pieces. You can sprinkle some sugar over them if desired; let them sit to release their juices.
Assemble Your Cake : Once cooled completely, layer one cake on a serving plate. Spread half of the whipped cream over it before adding sliced strawberries generously on top.
Add Final Layer : Place the second cake layer on top and repeat by spreading remaining whipped cream over it—adorning with extra strawberries on top for that Instagram-worthy finish!
This Strawberry Shortcake Cake is not only delicious but also an impressive centerpiece that’ll have everyone swooning over its charm! Enjoy every bite!
You Must Know
- Making a Strawberry Shortcake Cake is not just about the strawberries; it’s about the perfect cake texture and sweet creaminess
- The vibrant colors will brighten your table, while the sweet aroma fills your kitchen with happiness
- Get ready to impress everyone!
Perfecting the Cooking Process
Start by preparing your strawberries while baking the cake; this will save time and ensure freshness.
Add Your Touch
Feel free to swap out strawberries for other berries or add lemon zest for extra zing!
Storing & Reheating
Store leftovers in an airtight container in the fridge. Consume within three days for optimal freshness.
Chef's Helpful Tips
- To enhance your Strawberry Shortcake Cake, use fresh strawberries for maximum flavor
- Ensure your whipped cream is perfectly stiff for better layering
- Lastly, let the cake cool completely before frosting to prevent melting
Creating my first Strawberry Shortcake Cake was a delightful disaster; my family devoured it, even when I mistakenly used salt instead of sugar!
FAQ
What type of strawberries are best for this cake?
Fresh, ripe strawberries offer the best flavor and texture for Strawberry Shortcake Cake.
Can I make this recipe gluten-free?
Absolutely! Substitute regular flour with a gluten-free blend for a delicious alternative.
How should I serve Strawberry Shortcake Cake?
Serve chilled with extra whipped cream on top for a refreshing dessert experience.
Strawberry Shortcake Cake
- Total Time: 50 minutes
- Yield: Serves 12
Description
Strawberry Shortcake Cake is a delightful summer dessert featuring fluffy layers of cake, fresh strawberries, and whipped cream. Perfect for gatherings, it’s sure to impress with its vibrant flavors.
Ingredients
- All-purpose flour
- Baking powder
- Granulated sugar
- Salt
- Unsalted butter
- Eggs
- Milk
- Fresh strawberries
- Heavy whipping cream
- Powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Gradually mix in milk.
- Fold the dry ingredients into the wet mixture gently to maintain airiness.
- Divide batter between pans and bake for 25-30 minutes until golden brown.
- While cooling, whip heavy cream with powdered sugar until soft peaks form and slice strawberries.
- Assemble by layering cake with whipped cream and strawberries; top with remaining whipped cream and extra strawberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg