Strawberry Shortcake Baby Shower Cake
A delightful strawberry shortcake perfect for baby showers, featuring moist cake layers, fresh strawberry filling, and creamy frosting.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk
Strawberry Filling
- 1 1/2 cups fresh strawberries hulled and sliced
- 1 tbsp granulated sugar
- 1 tsp lemon juice
Frosting
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Make the Filling
- In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until thickened, about 10 minutes.
Assemble the Cake
- Place one cake layer on a plate. Spread with strawberry filling. Top with the second layer and apply a crumb coat of frosting.
- Chill the cake briefly, then apply the final layer of frosting. Decorate with fresh strawberries.
Serving and Storage
- Serve chilled for best results. Pair with whipped cream or ice cream.
- Store in an airtight container in the refrigerator for up to 3 days. Freeze cake layers if preparing ahead.
Notes
Pro Tips: Always use fresh, ripe strawberries for the best flavor. Ingredient Substitutions: Almond extract can replace vanilla for a nutty flavor. How to Serve: Pair with whipped cream or ice cream. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Cake layers can be made ahead and frozen.