Unforgettable Strawberry Shortcake Cake in 5 Simple Steps
Warm weather calls for sweet treats, and there’s nothing quite like a delicious Strawberry Shortcake Cake to celebrate the season! With its light, fluffy cake layers, creamy whipped topping, and vibrant strawberries, this dessert is a showstopper that’s perfect for any occasion. Whether you’re hosting a summer barbecue or simply craving something sweet, this unforgettable cake will satisfy your taste buds and leave a lasting impression on your guests.
Why You’ll Love This Unforgettable Strawberry Shortcake Cake:
- Delicious Flavor: The combination of fresh strawberries and whipped cream creates a delightful medley of flavors that everyone will love.
- Quick and Easy: With just a few simple steps, you can have this cake ready to serve in no time!
- Family-Friendly: Kids and adults alike will enjoy this delicious dessert, making it ideal for family gatherings or parties.
- Fresh Ingredients: Using fresh strawberries elevates the cake, adding a burst of color and flavor.
Ingredients Needed:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
For the Topping:
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Step-by-Step Instructions:
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Add butter, milk, eggs, and vanilla to the dry ingredients. Beat until smooth.
- Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Place one cake layer on a plate, spread half the whipped cream over the top, and layer with sliced strawberries.
- Add the second cake layer and repeat with the remaining whipped cream and strawberries.
- Serve immediately or refrigerate for up to 2 hours for the best flavor.
Serving Suggestions for Unforgettable Strawberry Shortcake Cake
This Strawberry Shortcake Cake is perfect on its own, but you can elevate the experience by serving it with a scoop of vanilla ice cream or drizzling a little chocolate sauce on top. It pairs beautifully with a chilled glass of lemonade or sweet tea, making it a fantastic choice for summer gatherings.
Tips for Success with Unforgettable Strawberry Shortcake Cake
- Use Fresh Strawberries: Make sure to use ripe, fresh strawberries for the best flavor and sweetness.
- Cool the Cakes Completely: Allow the cake layers to cool completely before frosting them to prevent the whipped cream from melting.
- Whip Cream Properly: Beat the heavy cream until stiff peaks form, ensuring a stable topping that holds its shape.
- Store Properly: If you need to make it ahead of time, assemble the cake and refrigerate it for up to 2 hours before serving to maintain freshness.
Variations
- Lemon Zest: Add a teaspoon of lemon zest to the cake batter for a refreshing citrus twist.
- Different Berries: Try using a mix of berries like blueberries or raspberries for a delightful berry medley.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance. Just store them wrapped in plastic wrap at room temperature. Assemble the cake with whipped cream and strawberries the day you plan to serve it.
How do I store leftovers?
Store leftover cake in the refrigerator for up to 2 days, but keep in mind that the whipped cream might start to separate.
Can I use frozen strawberries?
While fresh strawberries are best for this recipe, you can use frozen strawberries if necessary. Thaw and drain them well before using to avoid excess moisture.
Enjoy creating this unforgettable Strawberry Shortcake Cake that’s sure to become a favorite in your home!
Equipment
- mixing bowl
- electric mixer or whisk
- measuring cups
- cake pans (8-inch round)
- cooling rack
- rubber spatula
- cake stand or serving plate
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Add butter, milk, eggs, and vanilla to the dry mixture. Beat until smooth.
- Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Place one cake layer on a plate. Spread half the whipped cream and layer with sliced strawberries.
- Add second cake layer and top with remaining whipped cream and strawberries.
- Serve immediately or refrigerate up to 2 hours before serving.
