why make this recipe
Strawberry Shortcake Cake is a delightful treat that perfectly combines the sweetness of fresh strawberries, the creaminess of whipped cream, and the soft texture of homemade cake. It’s an ideal dessert for spring and summer gatherings, celebrations, or simply to enjoy with family and friends. This cake not only looks beautiful but also tastes amazing, making it a wonderful addition to any occasion.
how to make Strawberry Shortcake Cake
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, combine flour, baking powder, and salt. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually mix in the flour mixture and milk alternately until combined.
- Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once the cakes are cooled, layer them with whipped cream and sliced strawberries in between. Top with more whipped cream and strawberries.
- Slice and serve.
how to serve Strawberry Shortcake Cake
Serve the Strawberry Shortcake Cake at room temperature or slightly chilled. It can be enjoyed by itself or alongside a scoop of vanilla ice cream. Place slices on dessert plates and garnish with extra strawberries or a dusting of powdered sugar for a lovely presentation.
how to store Strawberry Shortcake Cake
Store any leftovers in the refrigerator. Make sure to cover the cake with plastic wrap or place it in an airtight container to keep it fresh. It is best consumed within three days to enjoy the flavors and texture at their best.
tips to make Strawberry Shortcake Cake
- Make sure to not overmix the batter; mix until just combined for a light cake.
- Use fresh strawberries for the best flavor and texture.
- You can add a splash of lemon juice to the strawberries to enhance their sweetness.
- For extra creaminess, consider adding a layer of cream cheese to the whipped cream.
variation
You can easily customize this cake by adding other fruits like blueberries or raspberries. For a different flavor, try using almond extract instead of vanilla in the cake and frosting.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but they may release more juice when thawed, which can affect the cake’s texture. Make sure to drain them well before using.
2. How do I make the cake ahead of time?
You can bake the cakes a day in advance. Wrap them tightly in plastic wrap and store them at room temperature, then assemble the cake just before serving.
3. Can I make this cake gluten-free?
Yes, you can substitute regular flour with a gluten-free all-purpose flour blend. Make sure to check that all other ingredients are gluten-free as well.
Strawberry Shortcake Cake
A delightful cake combining fresh strawberries, whipped cream, and soft homemade cake, perfect for spring and summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine flour, baking powder, and salt in a bowl. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually mix in the flour mixture and milk alternately until combined.
- Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form for the frosting.
- Layer the cooled cakes with whipped cream and sliced strawberries in between. Top with more whipped cream and strawberries.
- Slice and serve.
Notes
Store leftovers in the refrigerator. Best if consumed within three days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
