Strawberry Shortcake Birthday Cake
A delightful strawberry shortcake birthday cake perfect for celebrations, featuring fresh strawberries, whipped cream, and fluffy cake layers.
Equipment
- 2 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3 large eggs room temperature
- 1 cup whole milk
- 1 tsp vanilla extract
Filling and Topping
- 1 lb fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until well mixed.
- In another bowl, beat the butter until creamy. Add the eggs one at a time, mixing well after each. Mix in the milk and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Strawberry Filling
- In a bowl, mix sliced strawberries with granulated sugar. Let them sit for 15 minutes, allowing the juices to release.
Whipped Cream Topping
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep it refrigerated until ready to use.
Assembling the Cake
- Place one cake layer on a serving platter. Spread a layer of whipped cream over the top and spoon half of the macerated strawberries over the cream. Place the second cake layer on top, and repeat the process with the remaining cream and strawberries.
- Add a final layer of whipped cream to the top of the cake and arrange whole or halved strawberries as decoration. Chill the cake for at least an hour before serving.
Serving and Storage
- Cut the cake into slices and serve chilled. Enjoy the fresh, fruity flavors of the cake.
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure ingredients are at room temperature for a smooth batter. Chill your mixing bowl for stable whipped cream.
Ingredient Substitutions: Use cake mix for convenience; substitute strawberries with mixed berries if desired.
How to Serve: Serve chilled for the best flavor and texture.
Storage & Freshness: Keep refrigerated and consume within three days for optimal freshness.
Make-Ahead Tips: Prepare cake layers a day ahead and assemble before serving.
Ingredient Substitutions: Use cake mix for convenience; substitute strawberries with mixed berries if desired.
How to Serve: Serve chilled for the best flavor and texture.
Storage & Freshness: Keep refrigerated and consume within three days for optimal freshness.
Make-Ahead Tips: Prepare cake layers a day ahead and assemble before serving.