Why Make This Recipe
Strawberry shortcake cake is a delightful treat that combines the sweetness of fresh strawberries with rich, fluffy cake and creamy whipped topping. This dessert is perfect for any occasion, whether it’s a birthday party, family gathering, or just a sunny day. It’s easy to make and sure to impress everyone who takes a bite.
How to Make Unforgettable Strawberry Shortcake Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Directions:
- Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, and vanilla extract. Beat the mixture until it is smooth.
- Divide the cake batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- In another bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Place one cake layer on a plate. Spread half of the whipped cream on top and layer with sliced strawberries.
- Add the second cake layer on top and repeat with the remaining whipped cream and strawberries.
- Serve immediately or refrigerate for up to 2 hours.
How to Serve Unforgettable Strawberry Shortcake Cake
You can serve this cake on a lovely plate, garnished with a few extra strawberry slices for a touch of color. It’s best enjoyed fresh, but it can also be served chilled if prepared in advance.
How to Store Unforgettable Strawberry Shortcake Cake
If you have any leftovers, store the cake in an airtight container in the refrigerator. It’s best eaten within two days to keep the cake fresh, but it can last up to four days if needed.
Tips to Make Unforgettable Strawberry Shortcake Cake
- Make sure your butter is softened to room temperature for easy mixing.
- Use fresh strawberries for the best flavor, and feel free to adjust the amount depending on your preference.
- Don’t overmix the batter; mix just until combined to keep your cake light and fluffy.
- You can chill your mixing bowl and beaters before whipping the cream for better results.
Variation
For a twist on this classic recipe, consider adding lemon zest to the cake batter or using other fruits like blueberries or raspberries in place of strawberries.
FAQs
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them first to avoid excess moisture in your cake.
2. Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead, just wrap them up tightly and keep them at room temperature until you’re ready to assemble.
3. What can I substitute for heavy whipping cream?
You can use cool whip or heavy cream alternatives like coconut cream if you want a dairy-free option.
Strawberry Shortcake Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened Make sure butter is softened to room temperature
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
For the Toppings
- 2 cups fresh strawberries, sliced Use fresh strawberries for best flavor
- 1 cup heavy whipping cream Can chill mixing bowl and beaters for better results
- 2 tbsp powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, and vanilla extract. Beat the mixture until smooth.
Baking
- Divide the cake batter evenly between the two prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Whipping Cream
- In another bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Assembly
- Place one cake layer on a plate. Spread half of the whipped cream on top and layer with sliced strawberries.
- Add the second cake layer on top and repeat with the remaining whipped cream and strawberries.
- Serve immediately or refrigerate for up to 2 hours.