Strawberry Vanilla Shortcake Cake with Whipped Frosting
A delightful layered strawberry vanilla shortcake cake perfect for spring celebrations.
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 tsp baking powder
- 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
- 3/4 cup whole milk
Whipped Frosting
- 1 cup heavy cream chilled
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Fresh Strawberries
- 2 cups fresh strawberries sliced
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, until smooth. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium speed until soft peaks form. Be careful not to overbeat, as the frosting can become grainy. Refrigerate the frosting until ready to use.
- Once the cake layers have cooled, slice each cake in half horizontally to create four layers. Place one layer on a serving platter and spread a thin layer of whipped frosting on top. Arrange a layer of sliced strawberries over the frosting. Repeat with the remaining cake layers, finishing with a layer of frosting on top. Save some strawberries for garnishing the top of the cake.
Serving
- Using an offset spatula, spread the remaining whipped frosting over the top and sides of the cake. Be sure to cover the entire cake for a smooth finish. For an extra touch, pipe some frosting along the edges and decorate with whole strawberries or additional strawberry slices. Refrigerate the cake for at least an hour before serving to allow the flavors to meld together.
- Slice and serve the cake chilled. It pairs beautifully with a variety of beverages such as sparkling wine or a refreshing iced tea.
Storage
- To store any leftover cake, cover it with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to three days. If you want to enjoy the cake over a longer period, consider freezing individual slices for up to two months. Allow them to thaw in the refrigerator before serving.
Notes
Pro Tips: Always use fresh, high-quality ingredients for the best flavor and texture. Chill your mixing bowl and beaters before whipping the cream to achieve a stable frosting. For a more intense strawberry flavor, consider macerating the strawberries in a bit of sugar before layering. Allow the cake to chill for a couple of hours before serving to enhance its flavor and texture.
Ingredient Substitutions: You can substitute half-and-half or whole milk for the heavy cream in the frosting, but the texture may not be as fluffy. Use dairy-free alternatives for the butter and milk to make the cake dairy-free.
How to Serve: Serve the cake chilled, paired with sparkling wine or iced tea for a delightful springtime combination.
Storage & Freshness: Cover and refrigerate the cake for up to three days. Freeze individual slices for up to two months, thawing in the refrigerator before serving.
Make-Ahead Tips: The cake layers can be baked a day in advance and stored in the refrigerator. Prepare the frosting and assemble the cake on the day of serving for the best texture.
Ingredient Substitutions: You can substitute half-and-half or whole milk for the heavy cream in the frosting, but the texture may not be as fluffy. Use dairy-free alternatives for the butter and milk to make the cake dairy-free.
How to Serve: Serve the cake chilled, paired with sparkling wine or iced tea for a delightful springtime combination.
Storage & Freshness: Cover and refrigerate the cake for up to three days. Freeze individual slices for up to two months, thawing in the refrigerator before serving.
Make-Ahead Tips: The cake layers can be baked a day in advance and stored in the refrigerator. Prepare the frosting and assemble the cake on the day of serving for the best texture.