There’s nothing quite like a slice of Strawberry Shortcake Cake to make your taste buds dance and your heart sing. With layers of fluffy cake, sweet strawberries, and cloud-like whipped cream, this dessert is like sunshine on a plate. Picture this: it’s a warm summer day, and the aroma of freshly baked cake wafts through the air as you prepare for a gathering. You can almost hear the applause when you serve this beauty!
As I recall last summer’s family reunion, I whipped up this delightful treat. The moment my cousin Carol took her first bite, her eyes lit up like fireworks on the Fourth of July. You could say it was love at first forkful! This Strawberry Shortcake Cake is perfect for birthdays, picnics, or simply because it’s Tuesday (and who doesn’t need cake on a Tuesday?).
Why You'll Love This Recipe
- This delightful Strawberry Shortcake Cake is simple enough for beginner bakers yet impressive enough to wow guests
- The layers create a beautiful presentation that screams summer celebrations
- The combination of fresh strawberries and whipped cream makes each bite feel like a light and airy cloud of joy
- Versatile enough to customize with other fruits or flavors based on your mood!
I still remember my friends’ faces when I presented this gorgeous cake; they were all smiles and compliments!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use this versatile flour for the best texture in your cake; avoid using gluten-free options unless needed.
- Sugar: Granulated sugar adds sweetness; feel free to reduce slightly if you prefer less sweetness.
- Baking Powder: Essential for fluffiness; ensure it’s fresh for best results.
- Salt: Just a pinch enhances the flavors; don’t skip it!
- Unsalted Butter: Use softened butter for easy mixing; it gives the cake richness.
- Eggs: Large eggs work best; they help bind everything together nicely.
- Vanilla Extract: Pure vanilla extract elevates flavor; avoid imitation products for better taste.
- Milk: Whole milk creates a moist cake; but you can substitute almond or oat milk.
- Fresh Strawberries: Choose ripe strawberries for maximum sweetness; they’re the star of the show!
- Whipped Cream: Heavy cream whips up beautifully into fluffy clouds; consider adding vanilla or sugar for extra flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Strongly encourage all baking enthusiasts by diving right into our delectable steps.
Preheat Your Oven: Preheat your oven to 350°F (175°C) while you gather your ingredients. Grease two 9-inch round pans with butter or cooking spray.
Mix Dry Ingredients Together: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. The mixture should look smooth and fluffy.
Cream Butter and Sugar: In another bowl, beat softened butter until creamy. Gradually add sugar while mixing until light and fluffy—about 4 minutes of beating will do wonders!
Add Eggs & Vanilla Extract : Add eggs one at a time into the creamed butter mixture while mixing well after each addition. Stir in vanilla extract until fully incorporated.
Combine Wet & Dry Ingredients : Gradually add your dry mixture into the wet ingredients alternating with milk. Mix gently until just combined—don’t overmix!
Bake & Cool Cakes : Divide batter evenly between prepared pans. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean. Let them cool completely before frosting.
Now you’re just moments away from enjoying this delightful treat!
When you’re ready to serve your masterpiece:
Layer one cooled cake on a serving platter and generously top with sliced strawberries followed by whipped cream. Carefully place the second layer on top before repeating with more strawberries and whipped cream for that picture-perfect finish!
Enjoy every scrumptious bite of your Strawberry Shortcake Cake—it’s sure to bring smiles all around!
You Must Know
- When making Strawberry Shortcake Cake, fresh berries are key for flavor
- Opt for ripe strawberries to ensure maximum sweetness and juiciness
- This cake is best enjoyed chilled, enhancing its refreshing taste on hot days
- Serve it with whipped cream for that classic touch!
Perfecting the Cooking Process
Start by baking the cake layers first, allowing them to cool while you prepare the strawberry filling and whipped cream. This sequence saves time and ensures everything is ready to assemble together.
Add Your Touch
Feel free to swap strawberries for other berries like raspberries or blueberries. You can also add a splash of vanilla extract to the whipped cream for an extra flavor boost.
Storing & Reheating
Store leftover Strawberry Shortcake Cake in an airtight container in the refrigerator. Enjoy within three days for optimal freshness; no need to reheat, as it’s best served cold.
Chef's Helpful Tips
- Always whip your cream until stiff peaks form; it holds better between layers
- If your strawberries are too sweet, a sprinkle of lemon juice can balance the flavors perfectly
- Make sure your cake layers are completely cooled before frosting to avoid melting
Sometimes, my friends jokingly call me the “Cake Whisperer” after I nailed this recipe at a summer barbecue. The compliments kept rolling in, making me feel like a superstar baker!
FAQ
What makes Strawberry Shortcake Cake different from regular shortcake?
Strawberry Shortcake Cake features layered cake instead of biscuit-like shortcakes.
Can I use frozen strawberries for this recipe?
Yes, but fresh strawberries yield a sweeter and juicier result.
How do I prevent my cake layers from sinking?
Ensure you follow the mixing instructions carefully and avoid overbeating the batter.
Strawberry Shortcake Cake
- Total Time: 50 minutes
- Yield: Serves approximately 8
Description
Indulge in a slice of our irresistible Strawberry Shortcake Cake—a delightful blend of fluffy cake, sweet strawberries, and whipped cream that’s perfect for any occasion!
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Unsalted Butter
- Large Eggs
- Pure Vanilla Extract
- Whole Milk
- Fresh Strawberries
- Heavy Whipped Cream
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream softened butter until smooth; gradually add sugar until fluffy (about 4 minutes).
- Mix in eggs one at a time, followed by vanilla extract.
- Gradually alternate adding the dry mixture and milk until just combined—avoid overmixing.
- Divide batter between prepared pans and bake for 25-30 minutes or until golden brown. Cool completely before frosting.
- Layer one cake with sliced strawberries and whipped cream; top with the second layer and repeat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 310
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg