There’s something utterly delightful about a homemade strawberry shortcake cake, isn’t there? With its tender layers, luscious whipped cream, and juicy strawberries, this cake has become a timeless favorite for celebrations, holidays, or simply a weekend treat. I remember the first time I made it for a family gathering. As soon as I took my first slice, I knew this recipe would become a staple in our dessert repertoire. The beautiful layers and the fresh flavors make each bite unforgettable. Let’s dive into why you’ll be thrilled to make this cake for your next occasion!

Why This Recipe Deserves a Spot on Your Table

What truly sets this recipe apart is its perfect balance of simplicity and elegance. This strawberry shortcake cake is not only budget-friendly but also incredibly easy to whip up, making it a go-to for weeknight desserts and special celebrations alike. Its light and airy texture combined with the fresh strawberries makes it an impressive showstopper that still feels approachable.

“This is the best strawberry shortcake I’ve ever had! The layers are so fluffy, and the strawberries add just the right amount of freshness!” – Happy Baker

With just a few basic ingredients, this cake can be the star of your summer BBQs, birthday parties, or even just a cozy evening at home. Whether you’re entertaining guests or indulging in a sweet treat with loved ones, this recipe is sure to create memorable moments.

Step-by-Step Guide to Cooking It

Let’s break down the process into five easy steps. This recipe is straightforward and perfect for bakers of any skill level. Prepare yourself for a delightful baking experience that results in a delicious cake!

What You’ll Need

To get started, here’s a quick list of ingredients you’ll need for this delightful strawberry shortcake cake:

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2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced
1 cup heavy whipping cream
2 tablespoons powdered sugar

If you need to accommodate dietary preferences, don’t hesitate to substitute with gluten-free flour or dairy-free alternatives for a delicious adaptation!

Cooking Steps

Now let’s get to the fun part – baking this beautiful cake! Follow these steps for a delicious outcome:

Preheat your oven to 350°F and grease and flour two 8-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt, stirring until well blended.
Add the softened butter, milk, eggs, and vanilla to the dry ingredients. Beat everything together until you achieve a smooth batter.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Once baked, let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.

After the cakes have cooled, it’s time to whip that cream!

In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Place one cake layer on a serving plate. Spread half of the whipped cream on top, and then layer with sliced strawberries.
Add the second cake layer on top, followed by the remaining whipped cream and more strawberries on top.
Serve immediately, or you can refrigerate it for up to 2 hours for a chilled treat.

Best Way to Serve

Presentation is key when it comes to showcasing your strawberry shortcake cake! Consider serving it on a beautiful cake stand and garnishing with extra strawberries and mint leaves for a pop of color. This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for those who enjoy a rich twist.

Storage Tips

To keep your delicious strawberry shortcake cake fresh longer, store any leftovers in the refrigerator wrapped in plastic wrap or in an airtight container. It’s best enjoyed within two days to maintain the cake’s soft texture and the freshness of the strawberries. If you need to freeze it, I recommend freezing the layers unassembled and assembling it after thawing to keep everything fresh.

Pro Chef Tips

Here are some expert tips that can elevate your cake-making experience:

Ensure your butter is softened to room temperature for easy blending.
Don’t skip the whipping cream step; fresh whipped cream makes a world of difference in flavor!
For an extra touch, consider adding a splash of fresh lemon juice or zest to the cream for a delightful citrus kick.

Creative Twists

Feeling adventurous? Here are a few creative variations:

Add a layer of lemon curd between the cake and the strawberries for a tart contrast.
Substitute strawberries with peaches or blueberries for a seasonal spin.
Consider making a chocolate version by adding cocoa powder to the cake batter and topping it with chocolate mousse instead of whipped cream.

Helpful FAQs

How long does it take to prepare this cake?
The total preparation and baking time is approximately 1 hour, plus cooling time.
Can I make this cake ahead of time?
Yes! You can bake the layers a day in advance and assemble them with the whipped cream and strawberries just before serving.
How do I store leftover cake?
Store leftover cake in the refrigerator for up to 2 days. If you want to keep it longer, freeze the layers unassembled.

This unforgettable strawberry shortcake cake is sure to delight your family and friends, creating lasting memories with every bite. Enjoy your baking journey!

Strawberry Shortcake Cake

Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Description

A delightful and light strawberry shortcake cake with fluffy layers, whipped cream, and juicy strawberries, perfect for any occasion.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced
1 cup heavy whipping cream
2 tablespoons powdered sugar

Instructions

Preheat your oven to 350°F and grease and flour two 8-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt, stirring until well blended.
Add the softened butter, milk, eggs, and vanilla to the dry ingredients. Beat everything together until you achieve a smooth batter.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Once baked, let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Place one cake layer on a serving plate. Spread half of the whipped cream on top, and then layer with sliced strawberries.
Add the second cake layer on top, followed by the remaining whipped cream and more strawberries on top.
Serve immediately, or refrigerate for up to 2 hours for a chilled treat.

Notes

Store leftovers in the refrigerator for up to 2 days or freeze unassembled layers.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 20g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: strawberry shortcake, cake, dessert, summer treat, whipped cream

Unforgettable Strawberry Shortcake Cake in 5 Simple Steps

Why This Recipe Deserves a Spot on Your Table