why make this recipe

Strawberry Shortcake Cake is a delightful dessert that combines two favorites: cake and strawberries. It’s perfect for celebrations, summer gatherings, or simply to enjoy with family. The layers of fluffy cake, fresh strawberries, and whipped cream create a light, sweet treat that everyone loves. Plus, making this cake from scratch is easier than you might think!

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
3 cups fresh strawberries, sliced
1 cup heavy cream
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, cream together the butter and granulated sugar until fluffy.
Add in milk and vanilla extract, mixing until well combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter evenly into the prepared pans and 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 are cooling, prepare the strawberry glaze by mashing half of the sliced strawberries with sugar and cooking on medium heat until thickened. Let it cool.
Whip the heavy cream with powdered sugar until soft peaks form.
Once the cakes are cooled, place one layer on a serving plate, spread a layer of whipped cream on top, add some of the fresh strawberries and drizzle with strawberry glaze.
Place the second layer on top and repeat the process. Finish with remaining whipped cream, strawberries, and glaze on top. Serve and enjoy!

how to serve Strawberry Shortcake Cake

Serve Strawberry Shortcake Cake chilled or at room temperature. It looks lovely on a cake stand or served on individual plates. You can garnish it with extra strawberries or a sprig of mint for a fresh touch.

how to store Strawberry Shortcake Cake

To store the cake, keep it in an airtight container in the refrigerator. It is best enjoyed within a few days to maintain freshness. If you have leftover cake, place it in the fridge to prevent the whipped cream from melting.

tips to make Strawberry Shortcake Cake

Make sure the butter is softened to room temperature for easy mixing.
Use ripe, fresh strawberries for the best flavor.
You can adjust the sweetness of the whipped cream by adding more or less powdered sugar.
For added flavor, you can add a splash of almond extract to the whipped cream.

variation

You can create variations of this cake by using other fruits like blueberries, raspberries, or peaches instead of strawberries. You might also try adding a layer of lemon curd for a zesty kick!

FAQs

1. 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 assemble it on the day you plan to serve.

2. Can I use frozen strawberries?
Yes, but fresh strawberries provide the best flavor and texture. If you use frozen ones, thaw and drain excess liquid before using.

3. Is it possible to make a gluten-free version?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend to make a gluten-free Strawberry Shortcake Cake.

Strawberry Shortcake Cake

A delightful dessert combining fluffy cake, fresh strawberries, and whipped cream, perfect for celebrations and summer gatherings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Cake, Dessert

Cuisine American, Baking

Servings 8 servings

Calories 350 kcal

Ingredients

For the Cake

2 cups all-purpose flour
1.5 cups granulated sugar
0.5 cups unsalted butter, softened Make sure it is softened to room temperature
1 cup milk
3.5 teaspoons baking powder
1 teaspoon vanilla extract
0.5 teaspoon salt

For the Topping

3 cups fresh strawberries, sliced Use ripe, fresh strawberries for the best flavor
1 cup heavy cream
1 cup powdered sugar Adjust sweetness to taste

Instructions

Preparation

Preheat your 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 fluffy.
Add in milk and vanilla extract, mixing until well combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter evenly into the prepared pans and 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 are cooling, prepare the strawberry glaze by mashing half of the sliced strawberries with sugar and cooking on medium heat until thickened. Let it cool.
Whip the heavy cream with powdered sugar until soft peaks form.
Once the cakes are cooled, place one layer on a serving plate, spread a layer of whipped cream on top, add some of the fresh strawberries and drizzle with strawberry glaze.
Place the second layer on top and repeat the process. Finish with remaining whipped cream, strawberries, and glaze on top. Serve and enjoy!

Notes

Store the cake in an airtight container in the refrigerator. Best enjoyed within a few days. You can create variations of this cake by using other fruits like blueberries, raspberries, or peaches instead of strawberries.

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