Strawberry Shortcake Cake is a delightful dessert that combines the lightness of sponge cake with the freshness of strawberries and the creaminess of whipped cream. This cake is not only visually stunning but also a fantastic treat for any summer gathering or celebratory occasion. The layers of fluffy cake, sweet strawberries, and rich cream create a harmonious blend of flavors and textures that will make this dessert a showstopper on your table.
Why You Will Love This Recipe
You will love this strawberry shortcake cake recipe for its vibrant flavors and ease of preparation. The layered cake showcases the sweet and juicy strawberries, perfectly complemented by the fluffy whipped cream, making it an irresistible summer dessert. It’s versatile enough for casual family dinners or elegant gatherings, and with simple ingredients and straightforward steps, even novice bakers can impress their guests. Plus, it fits well into a variety of diets, as it can be easily adapted to accommodate dietary preferences or restrictions.
Tips and Tricks
- Choose the Right Strawberries: Use ripe, fresh strawberries for the best flavor. Look for berries that are bright red and firm.
- Whip Cream to Soft Peaks: When whipping cream, stop when you reach soft peaks for a luscious, airy texture. Over-whipping can lead to a grainy texture.
- Use Cake Flour: For a lighter cake, opt for cake flour instead of all-purpose flour. It yields a fluffier texture.
- Chill the Cake: Refrigerate the cake for at least an hour after assembling. This helps the flavors meld and makes slicing easier.
- Experiment with Flavor: Add a splash of vanilla extract or a hint of almond extract to your whipped cream for an extra flavor boost.
Make Ahead Tips
You can prepare several components of the strawberry shortcake cake ahead of time. Bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. The whipped cream can also be made a few hours ahead; just be sure to keep it chilled until you’re ready to assemble. Fresh strawberries can be sliced and mixed with sugar up to a day prior, allowing them to macerate and release their juices.
Recipe Variations
- Lemon Zest: Add lemon zest to the cake batter or whipped cream for a refreshing citrus twist.
- Chocolate Version: Substitute some of the flour for cocoa powder to create a chocolate shortcake.
- Alternative Fruits: Use other berries like blueberries or raspberries for a mixed berry shortcake.
- Gluten-Free Option: Replace cake flour with a gluten-free blend.
How to Serve
To serve your strawberry shortcake cake, slice it into generous pieces and plate with a sprinkle of powdered sugar on top. Garnish with a few fresh strawberry slices and a dollop of whipped cream for an elegant touch. For a fun presentation, serve it on colorful plates or with decorative napkins.
Pairing Suggestions
Pair this strawberry shortcake cake with a light sparkling wine like Prosecco or a fruity rosé. For non-alcoholic options, consider serving it with iced tea or lemonade. Complement the dessert with sides like a fruit salad or a scoop of vanilla ice cream for an extra indulgent experience.
How to Store
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If you want to freeze the cake, wrap individual slices tightly in plastic wrap and then in aluminum foil. They will keep well for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight.
Equipment Needed
- Mixing Bowls: For mixing your cake batter and cream.
- Electric Mixer: A hand or stand mixer will make whipping cream easier.
- Cake Pans: Two 9-inch round cake pans are ideal for this recipe.
- Spatula: A rubber spatula is useful for folding ingredients together gently.
- Cake Stand or Platter: For an elegant presentation of your finished cake.
Dietary Adaptations
To make the strawberry shortcake cake vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use almond milk or coconut milk in place of dairy milk. For a dairy-free option, use coconut cream instead of whipped cream. If nut allergies are a concern, make sure to use nut-free milk alternatives.
Seasonal Adaptations
In spring and summer, fresh strawberries are ideal for this recipe. During the fall or winter, consider using frozen strawberries, which can be thawed and drained of excess water before use. You could also experiment with seasonal fruits like peaches or plums for a delightful twist.
Recipe FAQs
- Can I use frozen strawberries? Yes, but make sure to thaw and drain them before use to prevent excess moisture.
- How can I prevent my cake from being too dense? Avoid overmixing the batter and ensure your ingredients are at room temperature.
- What is the best way to slice the cake? Use a serrated knife and slice while the cake is chilled for cleaner cuts.
- Can I make this ahead of time? Absolutely! You can prepare the cake layers and whipped cream in advance.
Strawberry Shortcake Cake
Strawberry Shortcake Cake is a delightful dessert that combines the lightness of sponge cake with the freshness of strawberries and the creaminess of whipped cream.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Prepare the Batter: In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla extract. Mix until smooth.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Strawberries: In a bowl, combine sliced strawberries with 1/4 cup of granulated sugar. Set aside to allow the juices to form.
- Whip the Cream: In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the Cake: Once the cake layers are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream over the top, then add a layer of macerated strawberries.
- Place the second cake layer on top and repeat the process with whipped cream and strawberries.
- Chill and Serve: Refrigerate the assembled cake for at least an hour before slicing and serving.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 411Total Fat 24gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 8gCholesterol 98mgSodium 244mgCarbohydrates 46gFiber 2gSugar 28gProtein 5g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Strawberry shortcake cake is a timeless dessert that brings joy to any occasion. With its simple ingredients and easy preparation, it’s a delightful way to celebrate fresh strawberries in their prime. Whether you’re enjoying it at a summer picnic or serving it at a birthday party, this cake is sure to impress and satisfy. So gather your ingredients, invite some friends over, and indulge in this deliciously sweet treat!