Strawberry Shortcake Cake is a whimsical delight that brings sunshine to any gathering. Picture this: fluffy layers of vanilla cake hugging luscious strawberries and cloud-like whipped cream. The aroma wafts through the air, making it impossible to resist. It’s like a hug in dessert form! Whether you’re celebrating a birthday or just indulging on a Tuesday afternoon, this cake will elevate your spirit.
The first slice reveals juicy strawberries peeking out from creamy frosting, setting off an orchestra of flavors. Memories flood back of picnics in the park and family barbecues where this cake was the star of the show. You can almost hear the laughter and feel the warmth of those sunny days as you dig in. Trust me; this is one flavor experience you don’t want to miss!
Why You'll Love This Recipe
- This Strawberry Shortcake Cake is as easy to prepare as it is delicious
- The fresh berries create a vibrant color palette that dazzles at any event
- It’s versatile enough for birthdays or casual get-togethers while offering a mouthwatering flavor profile that sings of summer
I remember the first time I made this cake; my friends devoured it within minutes and begged for more!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Cake Flour: Using cake flour gives your cake a tender crumb; it’s lighter than all-purpose flour.
- Fresh Strawberries: Opt for ripe, juicy strawberries for maximum sweetness; nothing beats fresh berries!
- Sugar: Regular granulated sugar works well; it balances out the tartness of the strawberries beautifully.
- Baking Powder: This will help your cake rise to fluffy perfection—make sure it’s fresh!
- Unsalted Butter: Use room temperature butter to achieve that creamy texture when blending with sugar.
- Heavy Cream: For whipping up some heavenly frosting; use chilled cream for better volume.
- Vanilla Extract: A splash adds warmth and depth; choose pure vanilla extract for the best flavor.
- Salt: Just a pinch enhances all other flavors without making it taste salty.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray to prevent sticking.
Mix Dry Ingredients: In a bowl, whisk together cake flour, sugar, baking powder, and salt until well combined. This ensures those dry ingredients play nicely together.
Cream Butter and Sugar: In another bowl, beat softened unsalted butter with sugar until light and fluffy. You’ll know it’s ready when it’s pale yellow and feels airy.
Add Eggs and Vanilla: Beat in eggs one at a time along with vanilla extract until everything is perfectly blended into a silky mixture.
Combine Wet and Dry Ingredients: Gradually mix in your dry ingredients along with milk until just combined—don’t overmix! The batter should be smooth yet thick.
Bake Your Cakes: Divide the batter between prepared pans and bake for 25-30 minutes or until golden brown. Insert a toothpick; if it comes out clean, they’re done!
Let your cakes cool in their pans for about 10 minutes before transferring them onto wire racks to cool completely.
Now that we’ve got our cakes ready let’s assemble this beauty!
Assemble Your Masterpiece!
Slice Your Cakes Horizontally: Once cooled completely, slice each layer horizontally if desired for easier assembly—think of it like leveling up your dessert!
Whip Your Cream: In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form—this creates that dreamy frosting everyone loves.
Add Strawberries Between Layers: Place one layer on your serving platter and spread some whipped cream on top followed by sliced strawberries generously—go wild!
Stack It Up!: Repeat layering with remaining cakes and finish by covering the sides with more whipped cream before decorating with whole strawberries on top.
Now step back and admire your creation—it’s not just food; it’s art!
Enjoy every bite of this Strawberry Shortcake Cake; each forkful will evoke memories of sunny days filled with laughter and joy!
You Must Know
- Strawberry shortcake cake is not just a dessert; it’s a celebration!
- The vibrant colors and fresh flavors make it perfect for summer gatherings
- With whipped cream and juicy strawberries, this cake is sure to impress your guests and leave them asking for seconds
Perfecting the Cooking Process
Start by baking the cake layers first while preparing the strawberry filling. This saves time and ensures everything is ready to assemble when you are.
Add Your Touch
Feel free to swap out strawberries for other berries like blueberries or raspberries. You can also add a hint of lemon zest for an extra zing!
Storing & Reheating
Store any leftover cake in an airtight container in the fridge to maintain freshness. For best results, enjoy within two days.
Chef's Helpful Tips
- Always use ripe strawberries for maximum flavor; they make all the difference in your shortcake
- When whipping cream, ensure your bowl is chilled for better volume
- Layering the cake while still slightly warm enhances flavor absorption from the strawberries
The first time I made strawberry shortcake cake, my friends devoured it in minutes! Their compliments warmed my heart and made me realize this recipe would be a summer staple.
FAQ
Can I use frozen strawberries for the filling?
Yes, but fresh strawberries offer superior flavor and texture.
How long can I store leftover strawberry shortcake cake?
You can store it in the fridge for up to two days.
What can I substitute for whipped cream?
You can use coconut cream or whipped yogurt as a lighter alternative.