Strawberry Shortcake Cake

Why You’ll Love This Recipe

This Strawberry Shortcake Cake is a crowd-pleaser. The light, fluffy cake layers complement the juicy, sweet strawberries, while the whipped cream adds a touch of richness. It’s not overly complicated to make but delivers impressive results. Whether you’re celebrating a special event or just want a sweet treat, this cake is sure to become a favorite.

Ingredients

• 2 cups all-purpose flour

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 3/4 cup milk

• 1 lb fresh strawberries, hulled and sliced

• 2 cups heavy whipping cream

• 1/4 cup powdered sugar

• 1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, combine flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.

4. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

6. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

8. While the cake cools, prepare the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

9. Once the cake has cooled, place one layer on a serving platter. Spread a generous layer of whipped cream over the cake and top with sliced strawberries.

10. Place the second cake layer on top and repeat the process, adding whipped cream and strawberries to the top layer.

11. Decorate the top with additional strawberries for garnish, if desired. Serve and enjoy!

Servings and Timing

• Servings: 8-10

• Prep time: 20 minutes

• Cook time: 25-30 minutes

• Cooling time: 1 hour

• Total time: 1 hour 45 minutes

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

• Vegan: Use dairy-free butter, plant-based milk, and coconut cream or a non-dairy whipped topping in place of heavy cream.

• Berry Shortcake Cake: Swap out the strawberries for mixed berries like raspberries, blueberries, and blackberries.

• Lemon Infused: Add a tablespoon of lemon zest to the cake batter for a citrusy twist.

Storage/Reheating

• Storage: This cake can be stored in the refrigerator for up to 3 days. Be sure to cover it with plastic wrap or store it in an airtight container.

• Reheating: This cake is best enjoyed chilled or at room temperature. If you prefer a slightly warmer dessert, you can microwave individual slices for 10-15 seconds.

FAQs

1. Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but fresh strawberries provide the best texture and flavor for this cake.

2. Can I make this cake ahead of time?

Yes, you can bake the cake layers ahead of time and store them in an airtight container for up to two days. Add the whipped cream and strawberries just before serving.

3. Can I make the whipped cream ahead of time?

Yes, whipped cream can be made ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours. Give it a quick stir before using.

4. Can I use a store-bought cake mix for this recipe?

While homemade cake is ideal for this recipe, you can substitute a store-bought cake mix if you’re short on time.

5. How do I prevent the whipped cream from deflating?

Make sure to whip the cream until stiff peaks form and avoid overmixing. If necessary, you can stabilize the whipped cream with a bit of cornstarch or cream of tartar.

6. Can I add other fruits to this cake?

Yes, feel free to add other fruits such as blueberries, raspberries, or blackberries to enhance the flavor.

7. How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean, and the top springs back when gently pressed.

8. Can I freeze this cake?

Yes, you can freeze the cake layers without the whipped cream and strawberries. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature before serving.

9. Can I use a different frosting instead of whipped cream?

Yes, you can use cream cheese frosting, buttercream, or any other frosting of your choice.

10. Is this recipe suitable for special diets?

This recipe can be made gluten-free, vegan, and dairy-free with a few simple substitutions.

Conclusion

Strawberry Shortcake Cake is a perfect combination of fresh flavors, light texture, and creamy indulgence. Whether you’re serving it for a holiday, birthday, or just a casual get-together, this cake will quickly become a favorite in your dessert repertoire. With simple ingredients and versatile variations, it’s a treat everyone can enjoy.