Alright, let’s dive into one of my absolute favorite ways to celebrate summer: Strawberry Shortcake Cake Recipe! There’s just something about the combination of juicy strawberries, fluffy cake, and creamy whipped topping that screams “family gathering” and “happy memories”. I remember the first time I tried to make this Strawberry Shortcake Cake Recipe – it was a bit of a disaster, honestly. The cake was dry, the strawberries were mushy, and the whipped cream was… well, let’s just say it wasn’t pretty. But, like with any good recipe, I didn’t give up. I tweaked, experimented, and, most importantly, learned from my mistakes. Now, this Strawberry Shortcake Cake Recipe is a family favorite, requested at every birthday and summer barbecue.
This Strawberry Shortcake Cake Recipe isn’t just about following steps; it’s about creating a connection. It’s about the joy of seeing your loved ones’ faces light up as they take that first bite. It’s about passing down a tradition that will hopefully be cherished for generations to come. My goal is to share all the wisdom I’ve picked up over the years to guide you through creating a fresh strawberry cake that will become a cherished part of your family’s celebrations. If you’re looking for a way to create a genuine, flavorful meal that brings your family together, then you’re in the right place. I can’t wait to share this recipe with you, my friend!
INGREDIENTS You’ll Need:
Here’s what you’ll need to create this luscious Strawberry Shortcake Cake Recipe:
- 2 cups all-purpose flour: I’ve found that unbleached flour gives the best texture for this Strawberry Shortcake Cake Recipe.
- 1 cup granulated sugar: Adds the perfect amount of sweetness; feel free to reduce slightly if you prefer a less sweet cake.
- 3 1/2 teaspoons baking powder: This ensures a light and airy Strawberry Shortcake Cake Recipe.
- 1 teaspoon salt: Balances the sweetness and enhances the other flavors.
- 1 cup milk: Whole milk contributes to a richer flavor, but you can use 2% or even a non-dairy alternative.
- 1/2 cup (1 stick) unsalted butter, softened: It’s important that the butter is softened for easy creaming.
- 2 large eggs: These provide structure and richness.
- 1 teaspoon vanilla extract: Adds a lovely depth of flavor to the cake.
- 4 cups fresh strawberries, hulled and sliced: For the best flavor in your Strawberry Shortcake Cake Recipe, I recommend sourcing local, in-season strawberries.
- 1/2 cup granulated sugar (for macerating strawberries): This helps draw out the juices and intensifies the strawberry flavor.
- 2 cups heavy whipping cream: Make sure it’s cold for the best whipped cream.
- 1/4 cup powdered sugar (for whipped cream): Adds sweetness and stabilizes the whipped cream.
- 1 teaspoon vanilla extract (for whipped cream): Enhances the flavor of the whipped cream.
You’ll find the freshest ingredients for this Strawberry Shortcake Layer Cake Recipe at your local farmer’s market. Trust me, this Strawberry Shortcake Cake Recipe ingredient list focuses on quality over quantity for authentic flavors! For the best flavor, consider using organic ingredients when possible. This Strawberry Shortcake Cake Recipe proves that authentic flavor comes from thoughtful ingredient choices.
Let’s Create This Together!
Let’s get started on this scrumptious adventure together! Here’s how to bring this Strawberry Shortcake Cake Recipe to life:
- Preheat and Prep: First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This Strawberry Shortcake Cake Recipe works best with well-prepared pans.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures that the baking powder is evenly distributed. In my kitchen, this flavorful Strawberry Shortcake Cake Recipe typically takes about 30 minutes to bake, so getting this step right is key.
- Wet Ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Here’s where I used to miss a key step with my Strawberry Shortcake Cake Recipe – learn from my experience! Make sure the butter is properly creamed.
- Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix! Overmixing can result in a tough cake. Perfect time to appreciate the aromatic transformation!
- Bake: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. While your Strawberry Shortcake Cake Recipe is developing these flavors, take a moment to appreciate creating something special for your family!
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking and allows them to cool evenly. Don’t be surprised if your Strawberry Shortcake Cake Recipe develops a slight dome; that’s perfectly normal.
- Macerate Strawberries: In a medium bowl, combine the sliced strawberries with the 1/2 cup of sugar. Let them sit for at least 30 minutes, or up to an hour, to macerate. This helps draw out their natural juices and intensifies their flavor.
- Whip Cream: While the cakes are cooling and the strawberries are macerating, prepare the whipped cream. In a large bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip!
- Assemble: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of whipped cream over the cake, then top with half of the macerated strawberries. Place the second cake layer on top, and repeat with the remaining whipped cream and strawberries.
- Serve: Slice and serve immediately, or chill for later. This Strawberry Shortcake Cake Recipe is best enjoyed fresh!
How We Love to Enjoy This!
This Strawberry Shortcake Cake Recipe is more than just a dessert; it’s an experience. My family loves when I serve this Strawberry Shortcake Cake Recipe with a scoop of vanilla ice cream. It’s the perfect complement to the cake’s sweetness and the strawberries’ tartness. The family gathers quickly when this aromatic Strawberry Shortcake Cake Recipe appears with freshly brewed iced tea on a warm afternoon.
We also love to enjoy this Strawberry Shortcake Cake Recipe at summer barbecues. It’s a refreshing and crowd-pleasing dessert that’s always a hit. This easy strawberry shortcake cake is perfect for those evenings when we want something truly satisfying!
If you have any leftover cake, you can crumble it up and use it as a topping for yogurt or ice cream. You can also freeze the cake layers for later use. This ensures that no delicious bite goes to waste! You might also enjoy this Halloween No Bake Icebox Cake, another family favorite!
For a seasonal twist, try using different berries depending on what’s in season. Blueberries, raspberries, or blackberries would all be delicious in this Strawberry Shortcake Cake Recipe. I learned this flavor-building wisdom from my own kitchen adventures.
Guests always rave about how moist and flavorful this Strawberry Shortcake Cake Recipe is. They’re always surprised by how simple it is to make.
FAQs: Your Questions Answered
Let’s address some common questions about this beloved dessert:
Does this Strawberry Shortcake Cake Recipe really satisfy hearty appetites?
Absolutely! This fresh strawberry cake is surprisingly filling, thanks to the layers of cake, whipped cream, and juicy strawberries. It’s a satisfying dessert that everyone will love.
What if someone in my family prefers milder flavors in their Strawberry Shortcake Cake Recipe?
You can easily adjust the sweetness by reducing the amount of sugar in both the cake and the macerated strawberries. You can also use a less sweet whipped cream. For more genuine cooking ideas for family meals, explore this Halloween Oreo Dirt Cake recipe!
How can I prepare this Strawberry Shortcake Cake Recipe ahead for busy weeks?
You can bake the cake layers ahead of time and freeze them. You can also macerate the strawberries a day in advance and store them in the refrigerator. Just wait to whip the cream and assemble the cake until you’re ready to serve.
Can I use frozen strawberries for this Strawberry Shortcake Cake Recipe?
While fresh strawberries are ideal, you can use frozen strawberries in a pinch. Just make sure to thaw them completely and drain off any excess liquid before macerating them.
Is there a gluten-free version of this Strawberry Shortcake Cake Recipe?
Yes, you can substitute a gluten-free flour blend for the all-purpose flour. Just make sure to use a blend that’s designed for baking. You may need to add a little extra liquid to the batter to achieve the right consistency.
How do I prevent my cake layers from sticking to the pan?
Grease and flour your cake pans thoroughly. You can also line the bottom of the pans with parchment paper for extra insurance. For more flavor inspiration, check out this Candy Corn Poke Cake recipe!
What’s the best way to store leftover Strawberry Shortcake Cake Recipe?
Store any leftover cake in the refrigerator, covered tightly. It’s best enjoyed within a day or two, as the whipped cream can start to weep. This Strawberry Shortcake Cake – Celebrating Sweets reminds me of another family favorite!
Final Kitchen Wisdom:
This Strawberry Shortcake Cake Recipe isn’t just a dessert; it’s a symbol of family, tradition, and the joy of creating something delicious together. It supports my family’s authentic meal goals by providing a satisfying and wholesome treat that’s made with love.
My Strawberry Shortcake Cake Recipe Flavor Secrets:
- Quality Ingredients: Using the freshest, highest-quality ingredients makes all the difference in the flavor of this cake.
- Don’t Overmix: Overmixing the cake batter can result in a tough cake. Mix until just combined for a tender crumb.
- Macerate Strawberries: Macerating the strawberries helps draw out their natural juices and intensifies their flavor.
Here are some family-tested Strawberry Shortcake Cake Recipe variations:
- Lemon Zest: Add a teaspoon of lemon zest to the cake batter for a bright, citrusy flavor.
- Almond Extract: Substitute almond extract for the vanilla extract in the whipped cream for a nutty flavor.
- Chocolate Shavings: Sprinkle chocolate shavings over the top of the cake for a decadent touch.
My daughter, Lily, prefers the version with lemon zest, while my son, Tom, loves the chocolate shavings. My husband, Dave, is a purist and prefers the classic Strawberry Shortcake Cake Recipe. No matter which version you choose, I hope you enjoy creating this delicious and satisfying dessert for your family. I encourage you to make it your signature version by adding your own personal touch. This homemade strawberry shortcake cake is a labor of love!
I hope this recipe inspires you to create something special for your loved ones. May your kitchen adventures be filled with joy, laughter, and plenty of delicious food! I know your family will love this easy strawberry shortcake cake. Happy baking, fellow flavor seekers!
Strawberry Shortcake Cake Recipe
This Strawberry Shortcake Cake recipe takes the classic dessert to the next level! Light and fluffy cake layers are filled with fresh strawberries and whipped cream, making it the perfect summertime treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add softened butter and milk to the dry ingredients. Beat with an electric mixer until just combined.
- Add eggs and vanilla extract. Beat for 2 minutes on medium speed until smooth and creamy.
- Divide batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- While the cakes are cooling, prepare the whipped cream: In a large bowl, beat heavy cream and powdered sugar with an electric mixer until stiff peaks form.
- Once the cakes are cooled, level the tops with a serrated knife if needed.
- Place one cake layer on a serving plate. Spread with a layer of whipped cream and top with sliced strawberries.
- Place the second cake layer on top of the strawberries. Spread with remaining whipped cream and decorate with additional strawberries.
- Serve immediately or refrigerate until ready to serve.
Notes
For an extra burst of flavor, macerate the strawberries with a tablespoon of sugar for 30 minutes before assembling the cake.