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Strawberry Shortcake Cake
why make this recipe
Strawberry Shortcake Cake is a delicious dessert that combines the sweetness of strawberries with a light and fluffy cake. It’s perfect for celebrations, gatherings, or simply a special treat. This cake is not just beautiful; it also brings a burst of fresh flavors, making it a favorite among many. Plus, it’s a great way to utilize fresh strawberries during their peak season!
how to make Strawberry Shortcake Cake
Ingredients :
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, sliced
- 1 cup powdered sugar
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, and vanilla extract. Beat on medium speed for about 2 minutes until well combined.
- Pour the batter evenly into the prepared cake pans.
- 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.
- While the cakes cool, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cooled, spread whipped cream on the top of one cake layer, add sliced strawberries, then place the second layer on top.
- Pour the strawberry glaze over the top and sides of the cake, allowing it to drizzle down.
- Serve and enjoy your delicious Strawberry Shortcake Cake!
how to serve Strawberry Shortcake Cake
You can serve Strawberry Shortcake Cake as a delightful dessert after dinner or at a special gathering. It is best enjoyed fresh, with extra whipped cream and strawberry slices on the side for those who want more. For an added touch, you can decorate the top with whole strawberries and mint leaves.
how to store Strawberry Shortcake Cake
To keep Strawberry Shortcake Cake fresh, store it in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It is best eaten within a few days, as the strawberries may start to soften and release juice over time. If you need to store it for longer, consider keeping the layers separate until serving.
tips to make Strawberry Shortcake Cake
- Ensure your butter is softened at room temperature for easier mixing.
- Use fresh, ripe strawberries for the best flavor.
- Don’t overmix the batter; mix until just combined for a fluffy cake.
- Let the cake layers cool completely before assembling to avoid melting the whipped cream.
variation
You can add other fruits like blueberries or raspberries for a mixed berry shortcake. Additionally, feel free to swap the heavy cream with whipped topping for a lighter version.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day ahead and store them in the fridge. Just add the whipped cream and strawberries right before serving.
Can I use frozen strawberries?
While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries. Just thaw and drain them before using.
How long will the cake last in the fridge?
Strawberry Shortcake Cake can last in the refrigerator for about 3-4 days when properly stored.
Strawberry Shortcake Cake
A delicious dessert combining the sweetness of fresh strawberries with a light and fluffy cake, perfect for celebrations or special treats.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup milk
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Frosting and Toppings
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 2 cups fresh strawberries, sliced
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, and vanilla extract. Beat on medium speed for about 2 minutes until well combined.
- Pour the batter evenly into the prepared cake pans.
Baking
- 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.
Assembly
- While the cakes cool, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cooled, spread whipped cream on the top of one cake layer, add sliced strawberries, then place the second layer on top.
- Pour the strawberry glaze over the top and sides of the cake, allowing it to drizzle down.
- Serve and enjoy your delicious Strawberry Shortcake Cake!
Notes
Ensure your butter is softened at room temperature for easier mixing. Use fresh, ripe strawberries for the best flavor. Don’t overmix the batter; mix until just combined for a fluffy cake. Let the cake layers cool completely before assembling to avoid melting the whipped cream.
