Delicious Strawberry Shortcake Cake Recipe

The aroma of fresh strawberries wafting through the kitchen is enough to make anyone’s mouth water. Imagine biting into a moist layer of cake topped with fluffy whipped cream and vibrant red strawberries; that’s the magic of a Strawberry Shortcake Cake! It’s that perfect blend of sweet and fruity goodness that makes even the grumpiest person crack a smile.

Every summer, my family gathers for our annual picnic, and I am forever tasked with bringing dessert. One year, I decided to switch it up and introduced them to my beloved Strawberry Shortcake Cake. As I lifted the lid off the cake carrier, I was greeted by gasps of delight—if only they knew how simple it was! This cake has become our go-to treat for sunny days and special occasions alike.

I remember one picnic when someone declared this cake “life-changing.” The reaction from my friends was priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture; it ensures a light and fluffy cake.
• Baking Powder: Fresh baking powder guarantees a well-risen cake; check the expiration date before using.
• Sugar: Granulated sugar adds sweetness; you can adjust based on your preference for sweetness.
• Salt: A pinch of salt enhances flavor; don’t skip it as it balances the sweetness perfectly.
• Unsalted Butter: Room temperature butter creates a creamy batter; avoid using cold butter for better mixing.
• Eggs: Use large eggs; they help bind ingredients together while adding moisture.
• Vanilla Extract: Pure vanilla extract lends a warm sweetness; avoid imitation for richer flavor.
• Heavy Whipping Cream: Essential for making luscious whipped cream; keep it chilled for optimal whipping.
• Fresh Strawberries: Choose ripe strawberries for maximum sweetness; slice them just before serving to maintain freshness.

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 two 9-inch round cake pans with butter or nonstick spray to ensure easy removal later.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, sugar, and salt until well combined—this helps evenly distribute the leavening agents throughout the batter.

Cream Butter and Sugar: In a large mixing bowl, beat softened butter and sugar until light and fluffy. This step creates air pockets that contribute to your cake’s wonderful texture.

Add Eggs and Vanilla: Incorporate eggs one at a time into the butter mixture while mixing on low speed. Add vanilla extract and mix until everything is blended beautifully.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture while alternating with milk. Mix gently until just combined—overmixing can lead to dense cakes.

Bake Your Cakes: Pour equal amounts of batter into prepared pans. Bake in preheated oven for about 25-30 minutes or until golden brown and a toothpick inserted comes out clean.

Prepare Whipped Cream and Strawberries: While cakes cool, whip heavy cream until soft peaks form. Gently fold in some powdered sugar for sweetness if desired; set aside sliced strawberries in another bowl.

Assemble Your Masterpiece!: Once cakes have cooled completely, place one layer on your serving plate. Spread whipped cream over top followed by sliced strawberries before adding second layer—repeat layering if desired!

Now you’re ready to serve this delightful creation! Enjoy every bite as friends marvel at your culinary prowess!

Remember that cooking should be fun! Feel free to experiment with flavors or toppings according to your taste preferences!

Perfecting the Cooking Process

Start by baking the sponge cake; while it cools, prepare your strawberries and whipped cream. This sequence ensures everything is ready to assemble when the cake has cooled.

Add Your Touch

Feel free to swap out strawberries for other berries or add a splash of vanilla to your whipped cream. Personalizing this recipe can create delightful variations on a classic favorite.

Storing & Reheating

Store leftover cake in an airtight container in the fridge for up to three days. For best results, enjoy it chilled without reheating to maintain its texture.

Sharing my first attempt at making this cake was unforgettable—friends raved about its freshness, and I learned that sometimes, less is more when it comes to toppings!

FAQ

How can I make my whipped cream extra fluffy?

Chill your mixing bowl and beaters before whipping for better volume and stability.

Can I use frozen strawberries in this recipe?

Yes, but thaw them completely and drain excess liquid before using.

What’s the best way to prevent the cake from being soggy?

Assemble the cake just before serving to keep the layers light and airy.

Print

Strawberry Shortcake Cake

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• Author: platesdaily
• Total Time: 50 minutes
• Yield: Serves 8

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Description

Enjoy a slice of summer with this light and fluffy Strawberry Shortcake Cake, layered with fresh strawberries and whipped cream—perfect for gatherings or a sweet treat.

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Ingredients

• All-Purpose Flour
• Baking Powder
• Granulated Sugar
• Unsalted Butter
• Eggs
• Heavy Whipping Cream
• Fresh Strawberries
• Vanilla Extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, sugar, and salt.
3. In a large mixing bowl, beat softened butter and sugar until light and fluffy. Gradually add eggs and vanilla extract.
4. Alternate adding dry ingredients with milk into the butter mixture until just combined.
5. Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. While cakes cool, whip heavy cream until soft peaks form; fold in powdered sugar if desired.
7. Assemble by layering whipped cream and sliced strawberries between the cooled cake layers.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 320
• Sugar: 22g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg

Keywords: Personalize with different berries or flavor the whipped cream with lemon zest for a twist. Store leftovers in an airtight container in the fridge for up to three days.