Strawberry Shortcake Cake Recipe

Why Make This Recipe

Strawberry shortcake cake is a delightful treat that shines during spring and summer when strawberries are at their sweetest. This cake combines two layers of soft, buttery cake with fresh strawberries and fluffy whipped cream. It’s a great dessert for birthdays, picnics, or just a special family meal. The combination of textures and flavors makes each bite a delightful experience.

How to Make Best Strawberry Shortcake Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 4 cups fresh strawberries, sliced

Directions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, baking powder, and salt.
3. Add the softened butter, milk, and vanilla extract to the dry ingredients. Mix until well combined.
4. Divide the batter evenly between the two prepared pans.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans to cool completely on wire racks.
7. While the cakes cool, beat the heavy whipping cream with powdered sugar until stiff peaks form.
8. Once the cakes are cool, place one layer on a serving plate and top with a layer of whipped cream and sliced strawberries.
9. Place the second cake layer on top and repeat with more whipped cream and strawberries.
10. Serve immediately and enjoy your delicious strawberry shortcake cake!

How to Serve Best Strawberry Shortcake Cake

Serve your strawberry shortcake cake fresh for the best taste. Slice it into wedges and enjoy it with extra whipped cream and strawberries on the side. This cake is perfect as a light dessert after a meal or as a sweet treat during tea time.

How to Store Best Strawberry Shortcake Cake

If you have leftover cake, store it in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container to keep it fresh. It’s best to eat the cake within a couple of days to ensure the strawberries and whipped cream maintain their texture.

Tips to Make Best Strawberry Shortcake Cake

• Use fresh, ripe strawberries for the best flavor.
• Make sure your butter is soft before mixing, as this helps create a smooth batter.
• For extra flavor, try adding a bit of lemon zest to the whipped cream.
• If you want a sturdier cake, let it chill in the fridge for a bit before serving.

Variation

You can mix things up by adding layers of other fruits, like blueberries or raspberries, along with the strawberries. For a twist, try adding a layer of chocolate ganache between the cake layers.

FAQs

Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding to the cake.

How long does the cake last?
The cake can last for 2–3 days in the refrigerator.

Can I make this cake ahead of time?
You can bake the cake layers in advance and store them in the refrigerator. Just assemble with the whipped cream and strawberries before serving.

Strawberry Shortcake Cake

A delightful combination of soft cake layers, fresh strawberries, and fluffy whipped cream, perfect for spring and summer occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Cake, Dessert

Cuisine American

Servings 8 servings

Calories 380 kcal

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cups unsalted butter, softened Make sure butter is soft for easier mixing.
• 1 cup milk
• 3.5 teaspoons baking powder
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt

For the Topping

• 2 cups heavy whipping cream Should be chilled for better whipping.
• 0.25 cups powdered sugar Adjust sweetness to taste.
• 4 cups fresh strawberries, sliced Use ripe strawberries for best flavor.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
• In a large bowl, combine the flour, sugar, baking powder, and salt.
• Add the softened butter, milk, and vanilla extract to the dry ingredients. Mix until well combined.
• Divide the batter evenly between the two prepared pans.

Baking

• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans to cool completely on wire racks.

Assembly

• While the cakes cool, beat the heavy whipping cream with powdered sugar until stiff peaks form.
• Once the cakes are cool, place one layer on a serving plate and top with a layer of whipped cream and sliced strawberries.
• Place the second cake layer on top and repeat with more whipped cream and strawberries.
• Serve immediately and enjoy your delicious strawberry shortcake cake!

Notes

Store leftovers in the refrigerator covered with plastic wrap or in an airtight container. Best consumed within a couple of days.

Keyword cake recipe, Dessert Recipe, Fresh Strawberries, Strawberry Shortcake, Summer Dessert