Unforgettable Strawberry Shortcake Cake in 5 Simple Steps

Why Make This Recipe

Strawberry shortcake cake is a delightful dessert that everyone loves. It’s light, sweet, and perfect for any occasion. This cake combines soft layers of vanilla cake with fresh strawberries and a fluffy whipped cream topping. It’s not just a treat; it’s an experience that will make you and your guests smile!

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 oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. Add butter, milk, eggs, and vanilla. Beat until smooth.
4. Divide batter evenly between the pans. Bake for 25-30 minutes or until a toothpick comes out clean.
5. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
6. Whip heavy cream and powdered sugar until stiff peaks form.
7. Place one cake layer on a plate. Spread half the whipped cream and top with sliced strawberries.
8. Add the second cake layer and repeat with remaining cream and strawberries.
9. Serve immediately or refrigerate for up to 2 hours.

How to Serve Unforgettable Strawberry Shortcake Cake

Serve slices of the strawberry shortcake cake on dessert plates, making sure to include layers of strawberries and whipped cream in each slice. It’s wonderful on its own but pairs nicely with a scoop of vanilla ice cream for an extra special treat.

How to Store Unforgettable Strawberry Shortcake Cake

If you have leftovers, store the cake in an airtight container in the refrigerator. It can last for up to 2 days. Just keep in mind that the whipped cream may begin to soften over time.

Tips to Make Unforgettable Strawberry Shortcake Cake

• Use fresh strawberries for the best flavor.
• Make sure the butter is softened properly for easy mixing.
• If you want more flavor in the whipped cream, you can add a splash of vanilla extract or a hint of almond extract.

Variation

You can add a lemon twist by mixing a little lemon zest into the cake batter. Or, for chocolate lovers, you can make a chocolate version of the cake by adding cocoa powder to the flour mixture.

FAQs

Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but fresh ones will give you the best flavor and texture.

Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them. Just add the whipped cream and strawberries right before serving.

Is there a dairy-free option for this recipe?
Absolutely! You can substitute the milk with almond milk or any other plant-based milk, and use a dairy-free butter alternative for the cake.

Strawberry Shortcake Cake

This delightful strawberry shortcake cake features soft layers of vanilla cake paired with fresh strawberries and a fluffy whipped cream topping, perfect for any occasion.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

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 filling and topping

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

Method

 

Preparation

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

Baking

1. Divide batter evenly between the pans. Bake for 25-30 minutes or until a toothpick comes out clean.
2. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.

Assembly

1. Whip heavy cream and powdered sugar until stiff peaks form.
2. Place one cake layer on a plate. Spread half the whipped cream and top with sliced strawberries.
3. Add the second cake layer and repeat with remaining cream and strawberries.

Serving

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

Notes

If you have leftovers, store the cake in an airtight container in the refrigerator. It can last for up to 2 days. Just keep in mind that the whipped cream may begin to soften over time. You can add a lemon twist by mixing a little lemon zest into the cake batter or make a chocolate version by adding cocoa powder to the flour mixture. For additional flavor, consider adding a splash of vanilla or almond extract to the whipped cream.