Ultimate Strawberry Shortcake Cake Recipe for Sweet Bliss

Strawberry Shortcake Cake is the ultimate dessert, bursting with fresh strawberries and fluffy whipped cream, all nestled between layers of soft, buttery cake. The moment you take a bite, the sweet aroma dances in the air, promising a blissful experience that feels like a warm hug on a sunny day.

I remember the first time I made this cake for my family reunion; it was an instant hit. Everyone gathered around, eyes wide with anticipation, and I could almost hear their taste buds cheering in delight at the sight of this vibrant dessert.

I once surprised my friends with this cake at a picnic; they couldn’t stop raving about it and asked for seconds—and thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for better texture; it helps create that perfect fluffy cake.

• Granulated Sugar: Sweeten your cake to perfection; adjust based on your personal preference.

• Baking Powder: This ingredient is crucial for that light, airy texture we all love in cakes.

• Salt: Just a pinch enhances the sweetness and balances the flavors beautifully.

• Unsalted Butter: Make sure it’s softened at room temperature for easy mixing and creamy texture.

• Eggs: Fresh eggs add moisture and richness—look for large eggs for optimal results.

• Milk: Use whole milk for a richer flavor; it makes a noticeable difference in your cake’s moistness.

• Fresh Strawberries: Choose ripe, juicy strawberries—they’re essential for that burst of flavor in every slice.

• Heavy Whipping Cream: Whip this into clouds of creamy goodness for layering and topping your cake.

• Vanilla Extract: Pure vanilla extract adds depth and warmth to both the cake and the whipped cream.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Strawberry Shortcake Cake

Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with non-stick spray. This ensures your cakes come out perfectly without sticking.

Create the Cake Batter: In a bowl, mix flour, sugar, baking powder, and salt until combined. Add softened butter and mix until crumbly; it should resemble wet sand.

Add Wet Ingredients: Pour in milk, eggs, and vanilla extract into the dry mixture. Beat the batter on medium speed until smooth—about 2 minutes will do!

Bake the Cakes: Divide batter evenly between prepared pans. Bake in preheated oven for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.

Cool Completely: Once baked, let the cakes cool in pans for 10 minutes before transferring them to wire racks. Allow them to cool completely before frosting.

Create Whipped Cream: In a chilled bowl, whip heavy cream until soft peaks form; gradually add sugar while continuing to beat until stiff peaks form—this will be your heavenly frosting!

Now that you know how to make Strawberry Shortcake Cake from scratch, gather your loved ones around this delicious creation! This dessert brings joy not just through its delightful taste but also through shared moments of laughter and love. Enjoy each slice as you savor its sweet memories!

Perfecting the Cooking Process

Start by baking the cake layers while preparing the strawberry filling. Allow everything to cool before assembling for a perfect blend of flavors.

Add Your Touch

Feel free to swap out strawberries for other berries or add a splash of vanilla extract to your whipped cream for extra flavor.

Storing & Reheating

Store leftover cake in an airtight container in the fridge for up to three days. Avoid reheating; enjoy it cold instead.

The first time I made this strawberry shortcake cake, my friends devoured it in minutes. Their smiles were priceless, proving that dessert can truly bring people together.

FAQ

Can I use frozen strawberries instead of fresh?

Yes, but fresh strawberries yield better flavor and texture in this recipe.

How do I prevent my cake from being too dry?

Ensure you don’t overbake the layers; check them a few minutes early.

What can I substitute for whipped cream?

You can use whipped coconut cream as a dairy-free alternative in this recipe.

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Strawberry Shortcake Cake

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Strawberry Shortcake Cake is a delightful dessert that combines layers of soft, buttery cake with fresh strawberries and fluffy whipped cream. Perfect for any occasion, this cake is simple to prepare and visually stunning, making it an instant crowd-pleaser. Each bite offers a refreshing burst of flavor that captures the essence of summer, ensuring smiles all around!

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves approximately 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 2 cups fresh strawberries, sliced
• 1 cup heavy whipping cream
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, mix flour, sugar, baking powder, and salt. Add softened butter until crumbly.
3. Mix in milk, eggs, and vanilla until smooth.
4. Divide batter between pans and bake for 25-30 minutes or until golden brown.
5. Cool cakes in pans for 10 minutes before transferring to wire racks.
6. Whip heavy cream until soft peaks form; add sugar gradually until stiff peaks form.
7. Layer whipped cream and sliced strawberries between cake layers and on top.

Nutrition

• Serving Size: 1 slice (90g)
• Calories: 320
• Sugar: 20g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg

Keywords: Substitute strawberries with other berries for variety. For a richer flavor, use high-quality vanilla extract. Store any leftovers in an airtight container in the fridge for up to three days.