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
Scale
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.
