Delicious Strawberry Shortcake Cake Recipe
Introduction
Strawberry Shortcake Cake is a delightful twist on the classic dessert, featuring tender cake layers filled with sweet strawberries and fluffy whipped cream. It’s perfect for warm days and special occasions alike.
Ingredients
- Cake layers (your favorite vanilla or sponge cake)
- Fresh strawberries, sliced
- Whipped cream (sweetened to taste)
Instructions
- Step 1: Place one cake layer on a serving plate and spread a generous layer of whipped cream on top.
- Step 2: Add a layer of sliced strawberries evenly over the whipped cream.
- Step 3: Top with the second cake layer and repeat the whipped cream and strawberry layers as desired.
- Step 4: Finish by covering the entire cake with whipped cream and garnish with extra strawberries.
- Step 5: Chill the cake in the refrigerator for at least one hour before serving to allow the flavors to meld.
Tips & Variations
- Use slightly macerated strawberries (tossed with a bit of sugar) for a juicier, sweeter filling.
- Swap whipped cream for mascarpone or cream cheese frosting for a richer flavor.
- Try adding a splash of vanilla or almond extract to the whipped cream for extra aroma.
Storage
Store the strawberry shortcake cake in the refrigerator, covered loosely with plastic wrap or in an airtight container. It’s best enjoyed within 2 days for optimal freshness. Re-chill before serving if the whipped cream softens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries for this cake?
Fresh strawberries are preferred for their texture and flavor, but if using frozen, thaw and drain them well to avoid excess moisture that can make the cake soggy.
How long can I prepare the cake in advance?
You can assemble the cake up to one day ahead. Keep it refrigerated and add fresh strawberries as a garnish just before serving for the best presentation.
PrintDelicious Strawberry Shortcake Cake Recipe
A classic Strawberry Shortcake Cake featuring light, fluffy cake layers layered with fresh strawberries and luscious whipped cream. This simple yet elegant dessert is perfect for spring and summer gatherings, offering a refreshing and sweet treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Layers
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
Strawberries
- 4 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare and Bake Cake Layers: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter with granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Divide the batter evenly between two 9-inch round cake pans, greased and floured. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the layers cool completely.
- Prepare Strawberries: In a bowl, gently toss the sliced strawberries with 2 tablespoons of granulated sugar. Allow them to macerate for about 15-20 minutes to release their natural juices.
- Make Whipped Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form. Be careful not to overwhip.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of whipped cream over the top, then scatter half of the macerated strawberries evenly. Place the second cake layer on top and repeat with whipped cream and remaining strawberries. Finish with a decorative dollop of whipped cream and a few strawberry slices on top.
- Chill Before Serving: Refrigerate the cake for at least 1 hour to set the layers and allow flavors to meld. Serve chilled for the best taste and texture.
Notes
- For best results, use fresh, ripe strawberries in season.
- You can substitute heavy cream with a dairy-free alternative for a lighter version, but the texture may differ.
- To enhance the flavor, add a splash of lemon juice or strawberry liqueur to the strawberries while macerating.
- Store leftovers covered in the refrigerator for up to 2 days.
Keywords: Strawberry shortcake cake, fresh strawberries cake, whipped cream cake, layered dessert, summer cake
