Strawberry Shortcake Cake
This strawberry shortcake cake features layers of fluffy cake, fresh cream, and strawberries. Perfect for any celebration or as a delightful treat.
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
- 1/2 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 whole milk
Fresh Cream Filling
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Strawberry Layer
- 3 cups fresh strawberries sliced
- 1 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a bowl, combine the sliced strawberries with 1 tablespoon of sugar and lemon juice. Set aside to macerate.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and granulated sugar until creamy and light. Add the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Fresh Cream Filling
- Chill your mixing bowl and beaters. Beat the heavy cream on medium-high speed until soft peaks form. Add powdered sugar and vanilla, then continue beating until stiff peaks form.
Assembling the Cake
- Place one cake layer on a serving platter. Spread a layer of whipped cream over the top, then a layer of sliced strawberries. Repeat with the second cake layer.
- Spread a final layer of whipped cream on top and decorate with whole strawberries. Optionally, dust with powdered sugar.
Serving and Storage
- Serve the cake slightly chilled to ensure the cream holds its shape. Pair with coffee or sparkling wine for a delightful experience.
- Cover the cake loosely and refrigerate for up to 3 days. You can also freeze the cake layers separately for longer storage.
Notes
Pro Tips: Use chilled equipment for the best whipped cream texture. Ensure cake layers are completely cooled before assembling to prevent melting.
Ingredient Substitutions: Substitute almond extract for vanilla for a nutty flavor. Use gluten-free flour for a gluten-free option.
How to Serve: Best served slightly chilled with a cup of coffee or glass of sparkling wine.
Storage & Freshness: Store in the refrigerator for up to 3 days or freeze unassembled layers for longer storage.
Make-Ahead Tips: Prepare cake layers in advance and freeze. Assemble with fresh cream and strawberries on the day of serving.
Ingredient Substitutions: Substitute almond extract for vanilla for a nutty flavor. Use gluten-free flour for a gluten-free option.
How to Serve: Best served slightly chilled with a cup of coffee or glass of sparkling wine.
Storage & Freshness: Store in the refrigerator for up to 3 days or freeze unassembled layers for longer storage.
Make-Ahead Tips: Prepare cake layers in advance and freeze. Assemble with fresh cream and strawberries on the day of serving.