Irresistible Strawberry Shortcake Cake Recipe to Delight You

The moment you take a bite of strawberry shortcake cake, your taste buds will dance with joy. Picture layers of fluffy vanilla cake cradling luscious strawberries and whipped cream, creating a symphony of flavors that sings “summer” in every bite. It’s like a fairytale on your plate, where each forkful invites you to relive sun-soaked picnics and laughter-filled gatherings.

This delightful dessert holds a special place in my heart; it’s the go-to treat at family gatherings. I can still hear my cousin’s enthusiastic cheers as we devoured it at Grandma’s birthday party, her secret recipe turning an ordinary day into an unforgettable celebration. Strawberry shortcake cake is perfect for birthdays, picnics, or whenever you need an excuse to indulge in blissful sweetness.

Sharing this strawberry shortcake cake with friends garnered cheers and happy faces all around.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture; sifted flour ensures a light and airy cake.

• Baking Powder: This leavening agent helps the cake rise beautifully; always check the expiration date for effectiveness.

• Sugar: Granulated sugar sweetens the batter perfectly; adjust based on your sweetness preference without compromising texture.

• Unsalted Butter: Room temperature butter creates a rich flavor and tender crumb; don’t skip this crucial step!

• Eggs: Fresh eggs add moisture and richness; opt for large eggs for consistent results.

• Vanilla Extract: Pure vanilla extract enhances the overall flavor profile; avoid imitation for a more authentic taste.

• Fresh Strawberries: Select ripe, juicy strawberries for maximum sweetness; hulled and sliced berries add beautiful color.

• Heavy Whipping Cream: Whip this cream into fluffy clouds of goodness for frosting; chill it beforehand for easier whipping.

• Powdered Sugar: This creates a smooth frosting texture; sift it to remove any lumps before using.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat the Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two round 9-inch cake pans with non-stick spray and line the bottoms with parchment paper for easy removal.

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt until evenly combined. This step ensures your cake rises uniformly, avoiding any surprises later on.

Cream Butter and Sugar: In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy—about 3 to 5 minutes. The mixture should turn pale yellow and smell heavenly.

Add Eggs and Vanilla Extract: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in pure vanilla extract for that aromatic kick that elevates all other flavors.

Combine Wet and Dry Ingredients: Gradually mix in your dry ingredients with milk until just combined—don’t overmix! Gently fold in any remaining flour pockets while maintaining that airy texture.

Bake Your Cakes!: Divide batter evenly between prepared pans. Bake for 25-30 minutes or until golden brown—your kitchen will smell like heaven! Cool cakes completely in their pans before transferring them onto racks.

Prepare Whipped Cream Frosting: While cakes cool down, beat heavy whipping cream with powdered sugar until soft peaks form—it’s like magic! If you want extra sweetness or flavor, feel free to add more sugar or vanilla extract.

Assemble Your Strawberry Shortcake Cake!: Once cooled, slice each cake layer in half horizontally if desired. Layer whipped cream between each layer along with sliced strawberries—stack them high! Top with remaining whipped cream and decorate with whole strawberries to impress anyone who lays eyes on it.

Now you have successfully created one gorgeous strawberry shortcake cake that’ll steal the spotlight at any event!

Perfecting the Cooking Process

Start by preheating your oven while you prepare the cake batter. Bake the cakes and let them cool completely before assembling with whipped cream and strawberries for that perfect strawberry shortcake cake.

Add Your Touch

Feel free to swap regular flour for gluten-free flour or add a splash of vanilla extract for extra flavor in your strawberry shortcake cake. You can also mix in some lemon zest for a refreshing twist.

Storing & Reheating

Store leftover strawberry shortcake cake in an airtight container in the fridge for up to three days. If you need to reheat, simply slice and warm in the microwave for about 10 seconds.

Creating this strawberry shortcake cake reminded me of my grandmother’s kitchen, where laughter filled the air as we baked together. Her secret ingredient? A sprinkle of love that made everything taste better.

FAQ

Can I use frozen strawberries for the strawberry shortcake cake?

Yes, frozen strawberries can work, but fresh ones offer better flavor and texture.

How do I prevent my cake from sinking?

Ensure all ingredients are at room temperature and avoid overmixing to keep the structure intact.

What can I substitute for heavy cream?

You can substitute heavy cream with coconut cream or whipped topping if desired.

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Strawberry Shortcake Cake

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Indulge in the bliss of homemade strawberry shortcake cake, where fluffy vanilla layers embrace fresh strawberries and luscious whipped cream. Each bite captures the essence of summer, perfect for celebrations or casual picnics. This delightful treat is not just a dessert; it’s a sweet reminder of cherished moments with family and friends.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 tsp pure vanilla extract
• 1 cup whole milk
• 2 cups fresh strawberries (hulled and sliced)
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

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Instructions

1. Preheat oven to 350°F (175°C). Grease two round 9-inch cake pans and line the bottoms with parchment paper.
2. In a bowl, whisk together flour, baking powder, and a pinch of salt.
3. In a large mixing bowl, beat butter and sugar until light and fluffy (3-5 minutes). Add eggs one at a time and stir in vanilla extract.
4. Gradually mix in dry ingredients with milk until just combined; avoid overmixing.
5. Divide batter between prepared pans and bake for 25-30 minutes or until golden brown. Let cool completely in pans before transferring to racks.
6. Whip heavy cream with powdered sugar until soft peaks form. Assemble by layering whipped cream and strawberries between cake layers, topping with remaining whipped cream.

Nutrition

• Serving Size: 1 slice (125g)
• Calories: 290
• Sugar: 20g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg