Strawberry Shortcake Cake Recipe: Who doesn’t love a light, fluffy cake bursting with fresh strawberries and layered with silky whipped cream? This strawberry shortcake cake recipe is a delightful twist on the classic strawberry shortcake, turning it into a beautiful and delicious layer cake. It’s the perfect dessert for spring and summer gatherings, birthdays, or just because you’re craving something sweet and fresh.
Let’s dive into this easy-to-follow, step-by-step guide to making the perfect strawberry shortcake cake!
Ingredients Needed
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Strawberry Filling:
- 2 cups fresh strawberries, sliced
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
How to Strawberry Shortcake Cake – Step by Step Guide
Step 1: Preparing the Strawberries
The secret to the most flavorful strawberry shortcake cake is properly prepared strawberries.
- Choose the Best Strawberries – Pick ripe, red, and juicy strawberries. The sweeter the berries, the better the cake will taste.
- Slice and Macerate the Strawberries – Cut the strawberries into thin slices and place them in a bowl. Sprinkle 2 tbsp of sugar and 1 tsp of lemon juice over them. Stir well and let them sit for at least 30 minutes. This helps release their natural juices, making them even more flavorful.
Step 2: Making the Cake Layers
- Preheat the Oven – Set your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
- Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar – In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy (about 3-4 minutes).
- Add Eggs and Vanilla – Beat in the eggs one at a time, then add vanilla extract.
- Alternate Adding Flour and Milk – Gradually add the dry ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Bake the Cakes – Divide the batter evenly between the two cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely – Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 3: Preparing the Whipped Cream Frosting
- Chill the Mixing Bowl – Place your mixing bowl and beaters in the freezer for 10-15 minutes before starting.
- Beat the Cream – Pour the heavy cream into the chilled bowl and beat on medium speed until soft peaks form.
- Add Sugar and Vanilla – Gradually add powdered sugar and vanilla extract while continuing to beat until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.
Step 4: Assembling the Strawberry Shortcake Cake
- Slice the Cake Layers (Optional) – If your cake layers are thick, slice them in half horizontally to create four thin layers.
- Layer the Cake – Place one cake layer on a serving plate. Spread a layer of whipped cream and top with a generous amount of macerated strawberries. Repeat with the remaining layers.
- Top the Cake – Finish by spreading whipped cream all over the cake.
Step 5: Decorating the Cake
- Arrange fresh strawberries on top for an elegant finish.
- Drizzle some of the strawberry juice over the cake for added flavor.
- Sprinkle powdered sugar for a bakery-style touch.
Step 6: Serving and Storing the Cake
- Serve immediately or refrigerate for at least an hour to allow the flavors to meld together.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Tips for the Best Strawberry Shortcake Cake
- Use Buttermilk Instead of Milk – It gives the cake a richer flavor and softer texture.
- Make Ahead – Bake the cake layers a day in advance and store them wrapped in plastic for easy assembly.
- Stabilized Whipped Cream – Add a bit of cornstarch or gelatin to keep the whipped cream from deflating.
Common Mistakes to Avoid
- Overmixing the Batter – This makes the cake dense instead of fluffy.
- Using Underripe Strawberries – They won’t provide the right sweetness and juiciness.
- Overbeating the Whipped Cream – It turns grainy and loses its smooth texture.
Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 5g |
| Carbs | 45g |
| Fat | 15g |
FAQs about Strawberry Shortcake Cake Recipe
What type of strawberries should I use for a strawberry shortcake cake?
For the best results, use fresh, ripe strawberries. They should be bright red and firm, with a sweet aroma. You can also use frozen strawberries if fresh ones are not available, but make sure to thaw and drain them properly to avoid excess moisture in the cake.
Can I make the cake ahead of time?
Yes, you can prepare the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble the cake with strawberries and whipped cream just before serving to ensure it remains fresh and the layers don’t get soggy.
What is the best way to slice the strawberries for the cake?
Slice the strawberries uniformly, about ¼ inch thick. This ensures they soften evenly when layered within the cake and create a pleasing texture and appearance.
How do I ensure my whipped cream holds up?
To keep your whipped cream stable, make sure to whip it until it forms stiff peaks. You can also add a stabilizer such as powdered sugar or cream of tartar as you whip it. Chill the bowl and beaters beforehand to help achieve the best volume and stability.
Can I use a different type of cake for the base?
Absolutely! While traditional strawberry shortcake is made with a biscuit or sponge cake, you can use angel food cake, pound cake, or even vanilla cake layers if you prefer. Just make sure the cake you choose can hold up to the moisture from the strawberries and cream.
Is there a dairy-free alternative for the whipped cream?
Yes, you can use coconut cream or any plant-based whipped topping that suits your dietary preferences. Chill the coconut cream overnight and whip it just like regular cream with a bit of sugar and vanilla for flavor.
How long can I store the assembled strawberry shortcake cake?
Strawberry shortcake cake is best enjoyed the day it’s assembled, as the strawberries and cream can make the cake layers soggy over time. If you have leftovers, you can store them in the refrigerator for up to 24 hours, although the quality may diminish.
Conclusion
Strawberry shortcake cake is a simple yet elegant dessert that never fails to impress. With its moist cake layers, juicy strawberries, and fluffy whipped cream, it’s the perfect treat for any occasion. Give this recipe a try, and you’ll have everyone asking for seconds!
