why make this recipe
Strawberry Shortcake Cake is a beloved dessert that brings joy to many occasions. It combines soft, fluffy cake layers with fresh strawberries and whipped cream, making it a perfect treat for birthdays, picnics, or just a sweet indulgence at home. The vibrant colors and sweet flavors make it irresistible, and it’s simple enough for anyone to try making at home.
how to make Irresistible Strawberry Shortcake Cake
Ingredients :
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, sliced
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour and baking powder. Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- While the cakes are cooling, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cool, place one layer on a serving plate, top with a layer of whipped cream and half of the sliced strawberries.
- Place the second layer on top and repeat with another layer of cream and strawberries.
- Add the final cake layer on top, and frost the entire cake with the remaining whipped cream. Decorate with the remaining strawberries.
- Serve and enjoy your delightful dessert!
how to serve Irresistible Strawberry Shortcake Cake
Serve this lovely cake chilled or at room temperature. It pairs beautifully with a cup of tea or coffee. Slice into generous pieces and let the fresh strawberries and whipped cream create a delightful treat for your guests.
how to store Irresistible Strawberry Shortcake Cake
Store any leftover cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It is best enjoyed within a few days, as the strawberries may soften over time.
tips to make Irresistible Strawberry Shortcake Cake
- Use fresh strawberries for the best flavor. Look for ripe, juicy ones!
- Don’t over-mix the batter. Mix until just combined for a lighter cake.
- Chill your mixing bowl and beaters before whipping the cream for even fluffier results.
variation (if any)
You can add a twist to this recipe by replacing strawberries with other fruits like blueberries or peaches. You can also infuse the whipped cream with flavors like lemon zest or almond extract for extra taste.
FAQs
Can I make the cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just keep them covered and stored in the fridge until you’re ready to assemble.What should I do if I don’t have heavy cream?
If you don’t have heavy cream, you can use whipped topping or make a simple version with milk and cornstarch, though it won’t be as rich.Can I freeze this cake?
Yes, you can freeze the cake layers without frosting. Wrap them tightly in plastic wrap and store in an airtight container. When ready to serve, thaw and frost with whipped cream and strawberries.
Strawberry Shortcake Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Topping Ingredients
- 4 cups fresh strawberries, sliced Use ripe, juicy strawberries for the best flavor.
- 2 cups heavy whipping cream Chill the bowl and beaters before whipping.
- 1/4 cup powdered sugar Adjust to taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour and baking powder. Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Assembly
- While the cakes are cooling, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cool, place one layer on a serving plate, top with a layer of whipped cream and half of the sliced strawberries.
- Place the second layer on top and repeat with another layer of cream and strawberries.
- Add the final cake layer on top, and frost the entire cake with the remaining whipped cream. Decorate with the remaining strawberries.