If you have a soft spot for fresh, fruity desserts that make your heart sing, you are absolutely going to fall in love with The Best Strawberry Shortcake Cake Recipe. This cake is the perfect harmony of tender layers, luscious whipped cream, and juicy strawberries that have been sweetened just right. It’s a celebration of flavors and textures that feels like a warm hug on a plate. Every bite is a joyful reminder of classic strawberry shortcake, but elevated into a stunning cake perfect for any occasion, from casual family dinners to festive celebrations.
Ingredients You’ll Need
To make The Best Strawberry Shortcake Cake Recipe, you’ll want to gather a straightforward list of ingredients that each play a vital role in crafting the perfect balance of taste, texture, and color. These simple pantry essentials come together to deliver a homemade cake experience that’s as rewarding to make as it is to eat.
- 2 cups all-purpose flour: The foundation of the cake, providing structure and a tender crumb.
- 2 teaspoons baking powder: Helps the cake rise and become fluffy without heaviness.
- 1/2 teaspoon baking soda: Works alongside the baking powder for just the right lift.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the cake.
- 1 cup granulated sugar: Sweetens the batter and aids in creating a tender texture.
- 2 large eggs: Bind the ingredients while contributing to a fluffy interior.
- 1 teaspoon vanilla extract: Brings a warm, comforting aroma and depth of flavor.
- 1 cup sour cream: Adds moisture and a slight tang to perfectly balance sweetness.
- 4 cups fresh strawberries, sliced: The star ingredient providing a burst of freshness and vibrant red color.
- 1/4 cup granulated sugar (for strawberries): Sweetens the strawberries as they macerate, enhancing their natural juices.
- 1 cup heavy whipping cream: Whipped into fluffy perfection to create lush layers.
- 1/4 cup powdered sugar: Sweetens the whipped cream without the graininess of granulated sugar.
- 1 teaspoon vanilla extract (for whipped cream): Adds a subtle vanilla flavor to complement the whipped cream.
How to Make The Best Strawberry Shortcake Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C) and make sure to grease and flour two 9-inch round cake pans. This simple step will ensure your cake layers come out clean and perfect every time, giving your finished dessert a flawless presentation.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting these dry ingredients aside until you need them helps keep everything measured and ready for a smooth mixing process later.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This essential step creates the perfect base for a tender cake with a crumb that melts in your mouth.
Step 4: Add Eggs and Vanilla
Next, add your eggs one at a time, beating well after each addition. Follow with the vanilla extract for that heavenly aroma and classic flavor profile. This process builds structure and richness into your batter.
Step 5: Combine Dry Ingredients and Sour Cream
Add the dry ingredients alternately with the sour cream to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which keeps your cake delightfully tender.
Step 6: Bake the Cake Layers
Divide the batter evenly between your prepared pans and smooth the tops for even baking. Bake for 25 to 30 minutes, testing with a toothpick to ensure the cake is baked through but still moist.
Step 7: Cool Your Cakes
Allow the cakes to cool for 10 minutes in their pans before transferring them to a wire rack to cool completely. Cooling completely is key to prevent the whipped cream from melting when you assemble your cake.
Step 8: Macerate the Strawberries
While the cakes are cooling, toss the sliced strawberries with the 1/4 cup granulated sugar and let them sit for 15 to 20 minutes. This draws out their juices and softens them, enhancing their sweetness and juiciness for the perfect cake topping.
Step 9: Prepare the Whipped Cream
Whip together the heavy whipping cream, powdered sugar, and vanilla extract until the peaks stand stiffly. This fluffy, sweet cream is the luscious glue that holds the whole cake together and keeps it irresistibly moist.
Step 10: Assemble the Cake
Place one cake layer on your serving plate, spread a generous layer of whipped cream, and top with a portion of the macerated strawberries. Repeat with the second cake layer and finish with whipped cream and extra strawberries for a final flourish that looks as fantastic as it tastes.
How to Serve The Best Strawberry Shortcake Cake Recipe
Garnishes
To make your cake presentation pop, garnish with whole fresh strawberries or a light dusting of powdered sugar. Fresh mint leaves can add a lovely green contrast and a refreshing hint that ties beautifully with the strawberry flavors.
Side Dishes
This strawberry shortcake cake pairs wonderfully with a scoop of vanilla ice cream or a delicate drizzle of warm chocolate sauce for those who like an extra indulgence. A simple cup of freshly brewed tea or coffee balances the sweetness perfectly, making it a delightful dessert course.
Creative Ways to Present
Consider serving individual slices in clear glass trifle bowls layered with extra whipped cream and strawberries for a stunning, personalized touch. Or, try making mini versions of this cake in individual ramekins for a charming dessert at gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake covered loosely with plastic wrap or a cake dome in the refrigerator. The fresh strawberries and whipped cream mean it’s best enjoyed within 2-3 days for optimal freshness and flavor.
Freezing
The Best Strawberry Shortcake Cake Recipe is best enjoyed fresh, but you can freeze just the cake layers before assembly. Wrap them tightly in plastic wrap and foil, and freeze for up to one month. Thaw completely before adding whipped cream and strawberries to keep them fresh and vibrant.
Reheating
Because of the fresh whipped cream and strawberries, reheating isn’t recommended for this cake. Instead, serve it chilled or at room temperature to enjoy the full spectrum of flavors and textures.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries work best for The Best Strawberry Shortcake Cake Recipe, you can use thawed frozen strawberries if needed. Just be sure to drain any excess liquid to prevent your cake from becoming soggy.
Is there a dairy-free substitute for sour cream in this recipe?
Yes! You can replace sour cream with an equal amount of dairy-free yogurt or a mixture of coconut milk and lemon juice to maintain the cake’s moisture and tang.
Can I make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free baking blend, but be mindful that texture may vary slightly. Ensure your baking powder is gluten-free as well.
How long does the macerating process take for the strawberries?
Macerating the strawberries for 15 to 20 minutes allows them to become beautifully juicy and tender, but you can extend it up to 30 minutes if you want even more syrupy fruit topping.
What’s the best way to get stiff peaks in whipped cream?
Make sure your heavy whipping cream is cold and your mixing bowl is chilled if possible. Beat at medium-high speed until the cream holds firm peaks when you lift the beaters, but avoid over-beating or it can turn into butter.
Final Thoughts
There is something truly magical about The Best Strawberry Shortcake Cake Recipe. It brings together the freshness of summer strawberries, the softness of homemade cake, and the lightness of expertly whipped cream in a way that’s simply unforgettable. Whether you’re baking it for a special occasion or just because you deserve a sweet treat, I can’t wait for you to experience just how delightful this cake truly is. Go ahead, roll up your sleeves, and create a slice of happiness that everyone will be talking about!
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The Best Strawberry Shortcake Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Strawberry Shortcake Cake combines moist, tender cake layers with fresh macerated strawberries and fluffy homemade whipped cream. Perfect for summer gatherings or any time you crave a classic, fruity dessert with a creamy finish.
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Strawberries:
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare pans and oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to ensure the cakes don’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which will help create a tender cake texture.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to fully combine. Then stir in the vanilla extract to add flavor.
- Combine wet and dry ingredients: Alternate adding the dry ingredient mixture and the sour cream into the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Divide and smooth batter: Evenly distribute the batter between the prepared cake pans, smoothing the tops to ensure even baking.
- Bake the cakes: Bake the pans in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. After baking, cool the cakes in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
- Macerate strawberries: While the cakes cool, mix the sliced strawberries with granulated sugar and let them sit for 15-20 minutes. This process draws out their natural juices and enhances their sweetness.
- Make whipped cream: Beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a rich and airy topping for the cake.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread a layer of whipped cream over it, then add a layer of the macerated strawberries.
- Finish and garnish: Top with the second cake layer, repeating the whipped cream and strawberry layers on top. Optionally, garnish with extra fresh strawberries for an attractive presentation before serving.
Notes
- Ensure butter is softened at room temperature for easier creaming with sugar.
- Do not overmix the batter once dry and wet ingredients are combined to keep the cake light and fluffy.
- Macerating strawberries draws out natural juices which add flavor and moisture to the cake layers.
- Use chilled heavy cream for better whipping results when making the whipped cream topping.
- The cake can be assembled a few hours ahead and refrigerated to allow flavors to meld; bring to room temperature before serving for best taste.
- For extra flavor, consider a splash of lemon juice in the strawberry mixture.
