Strawberry Shortcake Baby Shower Cake
A delightful and aesthetic strawberry shortcake perfect for baby showers and celebrations.
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 cup buttermilk
Strawberry Filling
- 2 cups fresh strawberries chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Whipped Cream Frosting
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Strawberry Filling
- In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook, stirring frequently, until the mixture thickens and the strawberries break down, about 10-15 minutes. Let cool.
Whipped Cream Frosting
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat.
Assembly
- Place one cake layer on a serving plate. Spread a layer of strawberry filling on top, followed by a layer of whipped cream. Place the second cake layer on top and repeat the process, finishing with a layer of whipped cream.
- Decorate the top of the cake with fresh strawberries and mint leaves for garnish.
Serving
- Chill the assembled cake in the refrigerator for at least one hour before serving. Slice and serve chilled.
Storage
- Cover and refrigerate any leftover cake. Consume within three days for the best flavor and freshness. For longer storage, freeze individual slices well-wrapped.
Notes
Pro Tips: For the freshest taste, use ripe strawberries. Chill the cake before serving to enhance the flavor.
Ingredient Substitutions: Substitute buttermilk with a mix of milk and lemon juice if needed.
How to Serve: Serve chilled with fresh strawberries and a mint garnish.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to three days.
Make-Ahead Tips: You can prepare the cake layers and filling a day in advance and assemble before serving.
Ingredient Substitutions: Substitute buttermilk with a mix of milk and lemon juice if needed.
How to Serve: Serve chilled with fresh strawberries and a mint garnish.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to three days.
Make-Ahead Tips: You can prepare the cake layers and filling a day in advance and assemble before serving.