There’s something profoundly satisfying about transforming fresh strawberries into a luscious Strawberry Shortcake Cake. The first time I drizzled a slice with homemade whipped cream and watched as it cascaded down the sides, I realized I’d stumbled onto a dessert that captured the very essence of summer. When the strawberry season comes around, it’s a sweet reminder to step away from the fast food routine and indulge in the flavors of home.
This cake is a breeze to whip up, making it perfect for both the experienced chef and those just beginning their culinary journey. It strikes the perfect balance between tender cake layers, juicy strawberries, and sumptuous cream—creating a dessert that feels both seasonal and celebratory. Whether you're hosting a garden party or simply treating yourself, this Strawberry Shortcake Cake promises to impress and satisfy. Let’s dive into this delightful recipe that encapsulates warmth, nostalgia, and all the sweet joy that comes with baking from scratch!
Why You'll Love This Strawberry Shortcake Cake
- This Strawberry Shortcake Cake is incredibly easy to make, perfect for both seasoned bakers and novices alike.
- The delightful combination of tender cake, fresh strawberries, and whipped cream creates a flavor explosion that will leave everyone wanting more.
- Its versatility makes it suitable for any occasion, whether it’s a summer barbecue, a birthday celebration, or simply a treat for yourself.
- Visually stunning, this cake is sure to be the centerpiece of your dessert table, captivating guests with its vibrant layers and luscious toppings.
Strawberry Shortcake Cake Ingredients
• Here’s what you need for a delicious Strawberry Shortcake Cake:
For the Cake
- All-purpose flour – a stable base for the cake, ensuring it has the right structure.
- Granulated sugar – adds sweetness and moisture, helping to balance the cake’s flavors.
- Baking powder – acts as a leavening agent, giving the cake its light and fluffy texture.
- Salt – enhances the sweetness and balances flavors in your Strawberry Shortcake Cake.
- Unsalted butter – room temperature butter yields a soft and creamy batter, ensuring a tender crumb.
- Large eggs – help with the cake’s structure and contribute to its moistness; make sure they’re at room temperature for easier mixing.
- Whole milk – adds moisture and richness; you can substitute with almond or oat milk for a dairy-free version.
For the Topping
- Fresh strawberries – sliced thin, these juicy gems add vibrant flavor and pop of color to each slice.
- Heavy cream – perfect for whipping into luscious peaks that create a dreamy topping for the cake.
Now that you have all your ingredients ready, let’s create a masterpiece that celebrates the sweet allure of summer!
How to Make Strawberry Shortcake Cake
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Preheat your oven to 350°F (175°C). To ensure a perfectly baked cake, grease two round cake pans and line them with parchment paper for easy removal later.
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Whisk together the flour, sugar, baking powder, and salt in a bowl. This dry mixture forms the foundation of your cake, bringing together all those essential ingredients for a deliciously light texture.
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Cream the unsalted butter in another bowl until smooth and fluffy. Then, add the eggs one at a time, mixing well, and incorporate the whole milk until everything is combined into a creamy batter.
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Combine the dry ingredients with the wet mixture gradually. Mix until just combined, being careful not to overmix. The batter should be smooth and ready to become the base of your Strawberry Shortcake Cake!
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Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, signaling that your cakes are perfectly baked.
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Whip the heavy cream until soft peaks form. This will be your decadent topping, and once the cakes are cooled, layer them with fresh strawberries and whipped cream for a delightful finish.
Optional: Add a sprinkle of powdered sugar on top for a sweet touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Strawberry Shortcake Cake
Room Temperature: Keep the Strawberry Shortcake Cake at room temperature for up to 2 days, covered lightly with aluminum foil or a cake dome to maintain moisture.
Fridge: Refrigerate leftover cake in an airtight container for up to 5 days. This helps preserve the freshness of the strawberries and whipped cream.
Freezer: Freeze slices of the Strawberry Shortcake Cake wrapped in plastic wrap and then aluminum foil for up to 2 months. This keeps the layers intact and preserves flavor.
Reheating: Thaw the frozen cake in the fridge overnight and enjoy cold or let it sit at room temperature for about 30 minutes before serving.
What to Serve with Strawberry Shortcake Cake?
Indulging in a slice of cake evokes the joy of summer days, and pairing it with delightful accompaniments elevates the experience.
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Fresh Mint Tea: A refreshing herbal tea that complements the sweetness of the cake while adding a vibrant, aromatic twist.
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Vanilla Ice Cream: Creamy and rich, vanilla ice cream melts beautifully on warm cake layers, enhancing the strawberry flavor.
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Balsamic Strawberry Salad: Tossing fresh strawberries with a drizzle of balsamic vinegar brings out their natural sweetness and adds a tangy kick. This salad creates a refreshing contrast to the cake’s rich textures.
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Lemonade: A zesty, homemade lemonade provides the perfect balance to the sweetness of the cake, cleansing the palate after each sumptuous bite.
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Almond Biscotti: The crunchy texture and nutty flavor of biscotti make for a wonderful contrast to the soft layers of the cake, perfect for dipping in coffee.
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Chocolate-Covered Strawberries: Indulge your guests with the classic duo of strawberries and chocolate—this elegant treat adds a decadent touch.
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Sparkling Wine: For a festive occasion, serve a glass of bubbly alongside the cake; the effervescence pairs beautifully with the lightness of the whipped cream and berries.
Strawberry Shortcake Cake Variations
Feel free to get creative and customize your Strawberry Shortcake Cake with these delightful twists!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a cake everyone can enjoy without missing out on flavor.
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Dairy-Free: Use almond or oat milk instead of whole milk, and coconut cream in place of heavy cream for a rich, dairy-free delight.
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Berry Medley: Combine strawberries with blueberries and raspberries for a vibrant, mixed-berry version that adds a delightful tang.
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Chocolate Drizzle: Melt dark chocolate and drizzle it over the whipped cream and strawberries for a decadent chocolate-covered experience.
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Zesty Lemon: Incorporate lemon zest into the batter and layer a lemon curd between the cake and cream for a refreshing citrus twist.
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Nutty Crunch: Add chopped nuts, such as almonds or pecans, to the whipped cream for a crunchy texture that complements the softness of the cake.
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Whipped Yogurt: Replace some of the heavy cream with Greek yogurt in the topping for a tangy, protein-packed alternative that’s still deliciously creamy.
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Spicy Kick: Mix in a pinch of cayenne pepper or ground ginger into the cake batter for a subtle heat that adds an exciting contrast to the sweetness.
Make Ahead Options
These Strawberry Shortcake Cake components are perfect for meal prep, making your baking experience much smoother! You can prepare the cake layers up to 24 hours in advance; simply bake them, let them cool completely, and then wrap each layer tightly in plastic wrap before refrigerating. The whipped cream can also be made ahead; keep it in an airtight container in the fridge for up to 3 days. When you're ready to serve, layer the chilled strawberry shortcake with fresh sliced strawberries and whipped cream. This way, you can enjoy a delightful dessert with minimal effort on busy weeknights, while still maintaining that homemade quality!
Chef's Helpful Tips
- When making Strawberry Shortcake Cake, always ensure your butter and eggs are at room temperature for better emulsification and a lighter texture.
- Avoid overmixing the batter after incorporating the dry ingredients, as this can lead to a dense cake rather than a light and fluffy one.
- Use fresh strawberries for the best flavor and consider macerating them with a little sugar to enhance their sweetness before layering.
- Keep an eye on the baking time and check for doneness at the lower end of the range to prevent overbaking, which can dry out your cakes.
Strawberry Shortcake Cake Recipe FAQs
How do I select ripe strawberries for my Strawberry Shortcake Cake?
Absolutely! When choosing strawberries, look for bright red berries with a natural shine and a sweet fragrance. Avoid any that have dark spots or show signs of mold. If they have green caps, that's perfectly fine, as it indicates freshness. The sweeter the berries, the better your cake will taste!
How should I store leftover Strawberry Shortcake Cake?
Very! To keep your cake fresh, refrigerate any leftovers in an airtight container for up to 5 days. This helps maintain the texture of the strawberries and the whipped cream, allowing you to enjoy that delectable flavor longer!
Can I freeze my Strawberry Shortcake Cake?
Of course! To freeze the cake, wrap individual slices in plastic wrap, then in aluminum foil to ensure they stay fresh. They can be stored for up to 2 months. To enjoy, just thaw in the fridge overnight and either serve cold or let it sit out at room temperature for 30 minutes.
What if my cake is too dense after baking?
Don't worry! If your cake turns out dense, it might be due to overmixing after adding the flour. For lighter results, mix until just combined. Also, ensure your measurements are accurate, as too much flour can weigh the cake down. Remember, a light touch is key for a fluffy texture!
Are there any dietary considerations I should be aware of for this recipe?
Definitely! This Strawberry Shortcake Cake contains gluten, dairy, and eggs, which can be allergens for some. If you're making it for someone with allergies, consider using gluten-free flour, almond milk in place of whole milk, and a dairy-free whipped cream alternative. Be sure to check labels to avoid any potential allergens!
Strawberry Shortcake Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt in a bowl.
- Cream the unsalted butter until smooth and fluffy, then add eggs one at a time and mix in the whole milk.
- Gradually combine the dry ingredients with the wet mixture until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Whip the heavy cream until soft peaks form and layer the cakes with fresh strawberries and whipped cream.
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