why make this recipe
Strawberry Shortcake Cake is a delightful dessert that celebrates fresh strawberries and creamy whipped cream. This cake is perfect for summer gatherings, birthdays, or simply to enjoy with family and friends. It combines the lightness of a fluffy cake with the sweetness of strawberries, making it a true treat for anyone with a sweet tooth. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and will impress your guests.
how to make 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
- 1 quart fresh strawberries, hulled and sliced
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cool, place one layer on a serving plate, top with sliced strawberries and whipped cream, then add the second layer and repeat.
- Decorate the top with more strawberries and whipped cream. Serve and enjoy!
how to serve Strawberry Shortcake Cake
Serve Strawberry Shortcake Cake by slicing it into wedges and placing each slice on a plate. You can add extra whipped cream and strawberry slices on top for added decoration. This cake pairs nicely with a cup of coffee or tea, making it a great choice for afternoon gatherings.
how to store Strawberry Shortcake Cake
To store Strawberry Shortcake Cake, keep it in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. If you want to make it ahead of time, consider storing the layers separately and assembling them right before serving to keep the cake light and fluffy.
tips to make Strawberry Shortcake Cake
- Make sure your butter is softened to room temperature for better mixing.
- Use fresh, ripe strawberries for the best flavor.
- Don’t overmix the batter; mix until just combined for a lighter cake.
- Feel free to adjust the sweetness of the whipped cream by adding more or less powdered sugar to taste.
variation
You can change this recipe by adding different fruits like blueberries or raspberries. Another option is to sprinkle in some lemon zest for a refreshing twist. If you want a richer flavor, try adding a layer of chocolate ganache between the cake layers.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cake layers ahead and store them in the refrigerator for up to 2 days. Assemble the cake just before serving.
2. Can I use frozen strawberries?
You can use frozen strawberries, but be sure to thaw and drain them before using to avoid adding too much moisture to the cake.
3. What can I use instead of heavy cream?
If you want a lighter option, you can use whipped topping or a dairy-free alternative, but it may change the taste slightly.
Strawberry Shortcake Cake
A delightful dessert featuring fresh strawberries and creamy whipped cream, perfect for summer gatherings and celebrations.
- Total Time: 60 minutes
- Yield: 8 servings 1x
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
- 1 quart fresh strawberries, hulled and sliced
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- Combine the flour, baking powder, and salt in a separate bowl. Gradually add to the creamed mixture until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cool, place one layer on a serving plate, top with sliced strawberries and whipped cream, then add the second layer and repeat.
- Decorate the top with more strawberries and whipped cream. Serve and enjoy!
Notes
For best flavor, use fresh, ripe strawberries. Store in an airtight container in the refrigerator for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
