Unforgettable Strawberry Shortcake Cake in 5 Simple Steps

Why Make This Recipe

Strawberry shortcake cake is a classic dessert loved by many. It’s light, fluffy, and bursting with fresh strawberry flavor. Whether it’s for a birthday, a picnic, or just a sweet treat at home, this cake is sure to impress. The combination of soft cake layers, fresh strawberries, and whipped cream creates a delightful dessert that’s hard to forget. Plus, it’s simple to make, which makes it perfect for both beginners and experienced bakers.

How to Make Unforgettable Strawberry Shortcake Cake

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

Directions

1. Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. Add the softened butter, milk, eggs, and vanilla extract. Beat the mixture until smooth.
4. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted in the center.
5. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
6. While the cakes are cooling, whip the heavy cream with the powdered sugar until stiff peaks form.
7. Once the cakes are cool, place one layer on a plate. Spread half of the whipped cream on top and add the sliced strawberries. Place the second cake layer on top and repeat with the remaining cream and strawberries.
8. Serve immediately or refrigerate for up to 2 hours before serving.

How to Serve Unforgettable Strawberry Shortcake Cake

Serve the cake chilled or at room temperature. It’s delightful on its own or with a fresh strawberry on the side. Perfect for gatherings or a cozy dessert at home, this cake is sure to make everyone smile.

How to Store Unforgettable Strawberry Shortcake Cake

If you have any leftovers, store them in the refrigerator. Cover the cake with plastic wrap or a cake dome to keep it fresh. It’s best eaten within two days for better flavor and texture.

Tips to Make Unforgettable Strawberry Shortcake Cake

• Make sure your butter is softened for easy mixing.
• Use fresh, ripe strawberries for the best flavor.
• For a fun twist, try adding a splash of lemon juice or zest to the whipped cream.
• You can also make the cake layers in advance and assemble them later.

Variation

For a chocolate twist, you can add cocoa powder to the cake batter or drizzle chocolate sauce over the assembled cake. You could also substitute different berries for the strawberries, like blueberries or raspberries.

FAQs

Can I use frozen strawberries instead of fresh?
Yes, but fresh strawberries give the best flavor and texture. If using frozen, thaw and drain them first to avoid excess moisture.

How do I make the cake gluten-free?
You can substitute the all-purpose flour for a gluten-free baking mix. Make sure it contains a binding agent like xanthan gum.

Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead. Just store them wrapped in plastic wrap at room temperature until you’re ready to assemble.

Strawberry Shortcake Cake

A light and fluffy dessert bursting with fresh strawberry flavor, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened Make sure it's at room temperature.
• 3/4 cup milk
• 2 large eggs
• 1 tsp vanilla extract

Filling and Topping

• 2 cups fresh strawberries, sliced Use fresh, ripe strawberries for best flavor.
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Method

 

Preparation

1. Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. Add the softened butter, milk, eggs, and vanilla extract. Beat the mixture until smooth.

Baking

1. Divide the batter evenly between the two prepared pans.
2. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted in the center.
3. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.

Whipping Cream and Assembly

1. While the cakes are cooling, whip the heavy cream with the powdered sugar until stiff peaks form.
2. Once the cakes are cool, place one layer on a plate. Spread half of the whipped cream on top and add the sliced strawberries.
3. Place the second cake layer on top and repeat with the remaining cream and strawberries.

Serving

1. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

Store leftovers in the refrigerator covered with plastic wrap or a cake dome. Best eaten within two days for better flavor and texture. For variations, try adding cocoa powder for a chocolate twist or substitute berries.