Strawberry Shortcake Cake

The beauty of a Strawberry Shortcake Cake lies in its simplicity, yet every bite is a burst of pure joy. The delicate sponge layers are soft and airy, almost like a cloud, providing the perfect base to cradle those sweet, juicy strawberries. As you slice into the cake, the subtle sweetness of the sponge mingles with the bright, fresh flavor of the berries, creating a delightful balance that makes this dessert so irresistible. The whipped cream is light and fluffy, almost melting in your mouth, adding that perfect creamy contrast to the tangy freshness of the strawberries.

What makes this cake even more special is the way the flavors evolve with each bite. The strawberries, with their slight tartness, complement the soft, sugary cake and creamy topping, making each forkful feel like a celebration of summer. There’s something so nostalgic about this dessert—maybe it’s the way it reminds us of sunny days, picnics in the park, or family gatherings. It’s a cake that feels homemade, comforting, and familiar, yet with every slice, it manages to feel a little bit special. When you take the time to make it yourself, you get to enjoy all the magic that comes with crafting something so fresh and delicious from scratch.

Key Ingredients for Strawberry Shortcake Cake

The key ingredients in a Strawberry Shortcake Cake come together in perfect harmony to create a dessert that’s both simple and spectacular. Each one plays a vital role, bringing flavor, texture, and structure to the cake. Here’s a closer look at what makes this cake come to life:

• All-purpose flour: This is the backbone of your cake, giving it structure and a soft, tender crumb. It’s the base that holds all the other ingredients together, creating that light, fluffy texture we all love.
• Baking powder: The leavening agent that helps the cake rise, giving it that light and airy texture. It works in tandem with the baking soda to create a soft, fluffy cake.
• Baking soda: It works alongside the baking powder to ensure that the cake rises perfectly, while also contributing to the cake’s overall tenderness.
• Salt: A little salt enhances all the flavors, bringing out the sweetness of the cake and balancing out the richness of the whipped cream and strawberries.
• Unsalted butter (softened): Butter adds richness and moisture, giving the cake a lovely, smooth texture. The softened butter helps create the perfect crumb, ensuring the cake isn’t dry but just the right amount of moist and tender.
• Granulated sugar: The sweet element that adds a delicate sweetness to the cake. It not only sweetens the cake but also helps to create a golden, tender crumb as it incorporates with the butter.
• Large eggs: Eggs act as a binding agent, helping to give structure to the cake and contributing to its light and airy texture. They also add richness to the batter.
• Vanilla extract: Vanilla enhances the natural sweetness of the cake, creating a warm, inviting flavor that pairs so beautifully with the strawberries and whipped cream.
• Buttermilk: The buttermilk gives the cake its tang, adding a slight acidity that balances out the sweetness. It also reacts with the baking soda to help the cake rise and become perfectly tender.
• Heavy cream: This is the key to creating that luscious, fluffy whipped cream topping. It’s rich, smooth, and helps bring a creamy contrast to the fresh, juicy strawberries.
• Powdered sugar: Powdered sugar is essential for achieving that light, airy texture in the whipped cream without any graininess. It sweetens the cream just enough to balance out the tartness of the strawberries.
• Vanilla extract (for whipped cream): Just like in the cake, vanilla extract in the whipped cream adds depth and a comforting, aromatic sweetness.
• Fresh strawberries: The star of the show! The juicy, ripe strawberries provide that fresh, bright flavor and beautiful color. They’re what make this dessert a true celebration of summer, adding both sweetness and a slight tang that complements the soft cake and creamy topping.

How to Make Strawberry Shortcake Cake

STEP 1: Preheat your oven to 350°F (175°C).

STEP 2: Grease and flour two 9-inch round cake pans to ensure the cake doesn’t stick while baking.

STEP 3: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

STEP 4: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.

STEP 5: Add the eggs one at a time, beating well after each addition to ensure everything is evenly mixed.

*STEP 6:Stir in the vanilla extract, allowing it to blend smoothly into the mixture.

*STEP 7:Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture. Mix each addition just until combined. Be careful not to over-mix to keep the cake light and fluffy.

STEP 8:Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula for even baking.

STEP 9:Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center of the cakes—it should come out clean when done.

STEP 10: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. This gives them a chance to firm up slightly before being removed from the pans.

STEP 11: Turn the cakes out onto a wire rack to cool completely. Allow them to cool fully before assembling to avoid melting your whipped cream.

STEP 12: While the cakes are cooling, pour the heavy cream into a large bowl. Use an electric mixer on high speed to beat the cream until soft peaks form.

STEP 13: Add the powdered sugar and vanilla extract to the whipped cream, then continue beating until stiff peaks form. The whipped cream should be thick and hold its shape.

STEP 14:Once the cakes have cooled completely, place one cake layer on a serving platter.

STEP 15:Spread a generous layer of whipped cream over the top of the first cake layer. Be sure to cover it evenly to ensure every bite has that fluffy creaminess.

STEP 16: Top the whipped cream with a layer of sliced fresh strawberries. Don’t be shy with them—this is where the magic happens!

STEP 17: Place the second cake layer on top, pressing down gently to help it adhere to the whipped cream and strawberries beneath it.

STEP 18: Frost the top and sides of the cake with the remaining whipped cream, creating a smooth, creamy coating.

STEP 19: Decorate the top with the remaining sliced strawberries, arranging them in a pattern of your choice. You can go for a simple ring around the edges or get creative with a more intricate design.

STEP 20: Serve immediately for the freshest flavor, or refrigerate until ready to serve. Either way, enjoy every delightful bite!

Serving Suggestions for Strawberry Shortcake Cake

1. A Scoop of Ice Cream: For an extra indulgence, serve your Strawberry Shortcake Cake with a scoop of vanilla or strawberry ice cream on the side. The cold, creamy ice cream complements the soft cake and sweet strawberries, creating a delightful contrast in textures that’s simply irresistible.

2. A Drizzle of Chocolate Ganache: If you’re in the mood to elevate your dessert, drizzle a little warm chocolate ganache over the top. The rich, velvety chocolate will melt over the whipped cream and strawberries, adding a touch of decadence without overwhelming the fresh flavors.

3. Garnish with Fresh Mint: Add a pop of color and a hint of freshness by garnishing your cake with a few sprigs of fresh mint. Not only does it brighten up the presentation, but it also brings a fragrant herbal note that pairs wonderfully with the sweet, fruity layers of the cake.

Each of these suggestions is an easy way to customize your cake, making it feel like a special treat no matter the occasion!

How to Store Strawberry Shortcake Cake

To keep your Strawberry Shortcake Cake fresh and delicious, the best approach is to store it in the fridge. After assembling the cake and frosting it with that glorious whipped cream, place it in an airtight container or cover it loosely with plastic wrap. This will help prevent the cake from drying out and keep the whipped cream from absorbing any unwanted odors from the fridge. If you’re planning to store the cake for more than a day, it’s also a good idea to separate the strawberries from the whipped cream. The moisture from the berries can cause the whipped cream to soften, so keeping them separate until you’re ready to serve will ensure each bite stays light and fluffy.

For the freshest taste, I recommend enjoying your cake within two to three days. If you need to store leftovers for longer, you can freeze individual slices of the cake. Just wrap each slice in plastic wrap, followed by a layer of aluminum foil, and pop them in the freezer. When you’re ready to enjoy again, let the slice thaw in the fridge for a few hours, then top with fresh strawberries and whipped cream for that just-made taste. Just remember, the whipped cream won’t freeze as well, so adding it fresh is key to keeping that perfect texture.

If you find yourself with leftover cake before it’s had a chance to be devoured, you can store the individual layers without the whipped cream and berries for a little longer. Just make sure they’re sealed tightly in plastic wrap or stored in an airtight container to lock in moisture. When you’re ready to serve again, layer it with fresh whipped cream and berries, and you’ll be good to go!

Conclusion

And there you have it—your very own Strawberry Shortcake Cake, a dessert that’s as simple as it is spectacular! With its fluffy cake, creamy whipped topping, and fresh, juicy strawberries, it’s a slice of summer that’s sure to make any occasion feel a little more special. Whether you’re baking for a family gathering, a celebration, or just because you deserve a treat, this cake is bound to bring smiles with every bite.

It’s a cake that really shines when made from scratch, and there’s something so satisfying about layering those tender cake layers, fresh strawberries, and that cloud-like whipped cream. It’s like you’re baking a little piece of happiness into every slice.

I’d love to hear how your own strawberry shortcake adventure turns out! Feel free to leave any comments or share your experience—I’m always so excited to hear how this recipe works for you, or if you run into any questions along the way. Baking is all about having fun, and if you need a little guidance or a friendly tip, I’m here to help. Happy baking!

Print Recipe

Strawberry Shortcake Cake

Author: Emily Roberts Courses: Dessert

Difficulty: Intermediate Prep Time 20 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr

Calories: 450

Description

A fluffy, light cake layered with sweet, juicy strawberries and velvety whipped cream. Each bite is a perfect balance of fresh fruit, soft sponge, and creamy goodness—making it the ultimate treat for any occasion!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• ¹⁄₂ teaspoon baking soda

• ¹⁄₄ teaspoon salt

• ¹⁄₂ cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup buttermilk

• 2 cups heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• 1 pound fresh strawberries, hulled and sliced

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract.
7. Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture.
8. Mix each addition just until combined.
9. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
10. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
12. Turn the cakes out onto a wire rack to cool completely.
13. While the cakes are cooling, pour the heavy cream into a large bowl.
14. Beat the heavy cream with an electric mixer on high speed until soft peaks form.
15. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
16. Once the cakes have cooled completely, place one cake layer on a serving platter.
17. Spread a generous layer of whipped cream over the top of the first cake layer.
18. Top the whipped cream with a layer of sliced fresh strawberries.
19. Place the second cake layer on top, pressing down gently.
20. Frost the top and sides of the cake with the remaining whipped cream.
21. Decorate the top with the remaining sliced strawberries, arranging them in a pattern of your choice.
22. Serve immediately or refrigerate until ready to serve.

Note

• Make sure to use room temperature butter and eggs for better incorporation into the batter.
• If you don't have buttermilk, you can substitute it with milk and a tablespoon of lemon juice or vinegar.
• For a richer flavor, you can use a bit of vanilla bean paste instead of extract.
• Be careful not to overmix the batter when adding the flour mixture and buttermilk to keep the cake light and fluffy.
• For extra texture, consider adding a layer of strawberry jam or compote between the cake layers.

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