Amazing Strawberry Shortcake Cake 2 Ways

Oh, strawberry shortcake cake! This is probably one of my absolute favorite desserts to make when summer rolls around. You know, my Grandma Maxine, bless her heart, used to make the most incredible versions of this. It always felt like a special occasion when she’d pull out her fluffy sponge cake, load it up with juicy strawberries, and top it all off with clouds of homemade whipped cream. It’s just pure sunshine on a plate! This recipe is my little tribute to her, and it’s just perfect for any summer gathering, birthday, or just because you deserve a treat. Trust me, it tastes even better than it looks!

Why You’ll Love This Strawberry Shortcake Cake

This strawberry shortcake cake is a winner for so many reasons! Here’s what makes it so special:

• Super Easy to Make: Even if you’re new to baking, this recipe is totally doable and comes together pretty quickly.
• Bursting with Fresh Flavor: You can’t beat the taste of sweet, juicy strawberries and light, fluffy whipped cream paired with tender cake. It’s pure summer bliss!
• Visually Stunning: Seriously, this cake is gorgeous! Those layers of cake, cream, and bright red strawberries make it a showstopper.
• Perfect for Any Occasion: From summer picnics and birthdays to just a special weekend treat, this strawberry shortcake cake is always a hit.

Gathering Your Ingredients For Strawberry Shortcake Cake

Alright, let’s talk about what you’ll need to make this dreamy strawberry shortcake cake. It’s all about using good, fresh stuff! For the cake itself, you’ll want 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder to give it a nice lift, and just a half teaspoon of salt to balance everything out. The magic for that tender crumb comes from a half cup of cold, cubed unsalted butter. Trust me, using cold butter is key here! You’ll also need 2 large eggs, 1 cup of milk, and 1 teaspoon of vanilla extract for that lovely cake flavor.

Essential Baking Ingredients

For our cake layers, we’re sticking with the basics but using them right. All-purpose flour gives us that perfect texture, not too dense, not too light. The granulated sugar sweetens it up, and the baking powder is our little helper for a good rise. Unsalted butter is my go-to because it lets me control the saltiness of the final product, and making sure it’s nice and cold when you cut it into the flour is super important for a tender cake. Those eggs and milk add moisture and richness, and a splash of vanilla just makes everything smell like happiness.

Sweet Strawberry Filling

Now for the star of the show: the strawberries! You’ll need about 4 cups of fresh strawberries. Make sure they’re hulled and sliced – I usually slice them about a quarter-inch thick. Then, we’ll toss them with a half cup of granulated sugar. This step is called macerating, and it’s brilliant! It draws out all those lovely juices from the strawberries and makes them super sweet and syrupy, which is just divine when it soaks into the cake.

Dreamy Whipped Cream Topping

And for the topping, we’re making a classic homemade whipped cream. You’ll need 2 cups of heavy whipping cream. It’s really important that this cream is super cold, and I always chill my mixing bowl and whisk attachment too – it makes all the difference! We’ll add a quarter cup of powdered sugar for a bit of sweetness and 1 teaspoon of vanilla extract to make it extra delicious. It’s so much better than anything from a can!

Crafting Your Perfect Strawberry Shortcake Cake

Alright, let’s get this beautiful strawberry shortcake cake made! It’s really not as daunting as it might seem, and the results are just spectacular. First things first, get that oven preheated to 375°F (190°C). While it’s warming up, grab your 9-inch round cake pan and give it a good grease and flour. This is your insurance policy against sticking, so don’t skimp on it!

Preparing the Cake Layers

In a big bowl, whisk together your flour, sugar, baking powder, and salt. Now comes the butter – you want to cut in that cold, cubed butter until the whole thing looks like coarse crumbs. I usually use my fingertips or a pastry blender for this. Then, in a separate little bowl, whisk up your eggs, milk, and vanilla. Pour those wet ingredients into the dry and mix until it’s *just* combined. Seriously, don’t go crazy mixing it; a few streaks of flour are okay. Overmixing makes for a tough cake, and we want tender layers here!

Pour that lovely batter into your prepared pan and spread it out evenly. Pop it into the oven and let it bake for about 30 to 35 minutes. You’ll know it’s ready when a wooden skewer or a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes – this helps it firm up a bit – before you carefully flip it onto a wire rack to cool completely. Patience is key here; a warm cake will crumble when you try to slice it!

Macerating the Strawberries

While your cake is doing its cooling thing, let’s get those strawberries ready. Remember those sliced strawberries we talked about? Just toss them gently with that half cup of sugar in a bowl. Give them a little stir, cover the bowl, and let them sit on the counter for about 15 minutes. You’ll see them start to release their gorgeous juices, creating this beautiful, sweet syrup that’s just heavenly when it soaks into that cake.

Whipping the Cream

Now for the fluffy clouds! Grab a nice, chilled bowl and your whisk attachment (or just a good old-fashioned whisk). Pour in your 2 cups of heavy whipping cream. Add the powdered sugar and the vanilla extract. Whip it all up! Start on low speed and gradually increase. You’re looking for stiff peaks – that means when you lift the whisk, the cream holds its shape and the peaks stand straight up. Be careful not to over-whip, or you’ll end up with butter!

Assembling the Strawberry Shortcake Cake Masterpiece

Okay, the moment of truth! Make sure your cake layers are completely cool. Carefully slice each cake layer horizontally into three nice, even layers. It helps to use a long serrated knife. Place your bottom cake layer on your serving plate. Now, spread a generous amount of that dreamy whipped cream all over it, and then spoon a good layer of those juicy, macerated strawberries on top of the cream. Place the second cake layer on top of that, and repeat the whipped cream and strawberry filling. Finally, put your last cake layer on top and frost the entire cake with the remaining whipped cream. Decorate with a few extra strawberries if you’re feeling fancy – it makes it look so pretty!

Tips for the Best Strawberry Shortcake Cake

Want to make sure your strawberry shortcake cake is absolutely perfect? I’ve picked up a few little tricks over the years that really make a difference. These little things help ensure you get that amazing flavor and texture every single time you bake it!

Strawberry Selection and Prep

When you’re picking out your strawberries, go for the ripe ones – the deeper red, the better! They’ll be the sweetest and juiciest. And here’s a little secret my grandma shared: a tiny splash of lemon juice when you toss the strawberries with sugar can really make their flavor pop. It just brightens everything up beautifully and cuts through the sweetness just right.

Achieving Perfect Whipped Cream

Getting that dreamy whipped cream is all about keeping things cold. Seriously, chill your bowl and whisk attachment in the freezer for about 10-15 minutes before you start. This helps the cream whip up faster and get nice and stiff. Just watch it closely, and stop whipping as soon as you see those firm peaks forming. If you go too far, it can turn into butter, and while butter is great, it’s not what we want for our topping!

Cake Cooling and Slicing

This is a big one: make SURE your cake layers are completely cool before you even think about slicing them. Seriously, I learned this the hard way! A warm cake is fragile and will just crumble into a mess when you try to cut through it. Letting it cool fully on a wire rack gives it time to set up properly, making it much easier to slice cleanly into those beautiful layers for assembly.

Frequently Asked Questions About Strawberry Shortcake Cake

Got questions about making this delightful strawberry shortcake cake? I’ve got you covered! It’s a pretty straightforward recipe, but a few tips can make it even better.

Can I make this strawberry shortcake cake ahead of time?

You can bake the cake layers a day in advance and store them wrapped tightly at room temperature. However, I really recommend assembling the cake the day you plan to serve it. The whipped cream is best fresh, and the strawberries can make the cake a little soggy if it sits too long. So, bake the cake, prep the strawberries, and whip the cream close to serving time for the absolute best results!

What other fruits can I use in this strawberry shortcake dessert?

Oh, absolutely! While strawberries are classic for a reason, this shortcake cake is wonderfully versatile. Peaches are just divine in the summer – slice them up and toss them with a little sugar and maybe a pinch of cinnamon. Mixed berries, like raspberries and blueberries, also work beautifully and add a lovely tartness. Even a mix of stone fruits like cherries and plums can be delicious. Just remember to macerate them the same way you would the strawberries to bring out their natural sweetness!

How do I store leftover strawberry shortcake cake?

If you somehow have any leftovers (which is rare in my house!), the best way to store them is to carefully cover the assembled cake with plastic wrap or transfer individual slices to an airtight container. Keep it in the refrigerator. Because of the fresh whipped cream and strawberries, it’s best eaten within a day or two. The cake layers might get a little softer from the moisture, but it’s still pretty yummy!

Ingredient Notes and Substitutions for Your Strawberry Shortcake Cake

Sometimes you might find yourself missing an ingredient or need to make a little tweak, and that’s totally okay! This strawberry shortcake cake is pretty forgiving. For the cake itself, if you don’t have all-purpose flour, you could try a good quality 1:1 gluten-free baking flour blend, but be aware the texture might be a little different. And while cold, cubed unsalted butter is best for that tender crumb, if you absolutely must, you could use a good quality vegan butter substitute, just make sure it’s cold!

Flour and Fat Alternatives

For the flour, I really stand by the all-purpose. It gives you that classic tender texture that’s just perfect. Using a lower-protein flour like cake flour might make it too delicate, and anything higher like bread flour will make it tough. If you’re going the gluten-free route, just make sure your blend has a binder like xanthan gum already in it. And for the butter, the cold temperature is really the key for creating those flaky layers in the cake batter, so keep that in mind no matter what fat you use!

Dairy and Sweetener Options

For the milk, you can easily swap in unsweetened almond milk, soy milk, or oat milk if you prefer. Just make sure it’s plain and unsweetened so it doesn’t mess with the sweetness balance. For the whipped cream, stick with heavy whipping cream or heavy cream – anything with less fat won’t whip up properly. If you don’t have powdered sugar for the cream, you can try dissolving regular granulated sugar really, really well in a tiny bit of milk or water before adding it, but powdered sugar gives it that smooth, silky texture. And for the strawberries, if you find they aren’t super sweet, you can always add a little more sugar to them.

Nutritional Estimate for Strawberry Shortcake Cake

Just so you know, this is an estimate, and the actual nutrition can vary a bit depending on exactly what you use! But as a general idea, one generous slice of this beautiful strawberry shortcake cake usually comes in around 350 calories. You’re looking at about 18g of fat, 4g of protein, and roughly 45g of carbohydrates. It’s a lovely treat that’s totally worth it!

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