Irresistible Strawberry Shortcake Cake Recipe for Everyone

You know that feeling when you take a bite of something so delicious it makes you forget all your troubles? That’s the magic of a strawberry shortcake cake. With layers of fluffy sponge cake, freshly whipped cream, and juicy strawberries, this delightful dessert is like a sweet hug for your taste buds.

Now imagine serving this showstopper at your next gathering—friends and family are drooling over its vibrant colors and inviting aroma. It’s perfect for birthdays, summer picnics, or just because you deserve a treat! Trust me; once you whip up this strawberry shortcake cake, it will become your go-to dessert for any occasion.

One time I made this cake for my friend’s birthday, and the look on her face was priceless when she took her first bite—pure bliss!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for the best texture; it helps create a light and fluffy cake.

• Granulated Sugar: Sweetness is key! Adjust depending on how sweet you want your cake.

• Baking Powder: Ensure it’s fresh for the best rise; stale baking powder can flatten your dreams.

• Salt: A pinch of salt enhances sweetness and balances flavors in the cake.

• Unsalted Butter: Use room temperature butter for a smooth batter; it blends better with sugar.

• Eggs: Fresh eggs add moisture and richness; they also help bind everything together.

• Vanilla Extract: A splash of pure vanilla extract elevates the flavor profile; skip imitation vanilla if possible.

• Heavy Whipping Cream: Whip it up into soft peaks for luscious frosting; it’s a must!

• Fresh Strawberries: Use ripe strawberries for optimal sweetness; they should be bright red and fragrant.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray for easy release.

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt until well combined. This helps distribute the leavening evenly throughout.

Cream Butter and Sugar: In another bowl, beat softened butter and sugar until light and fluffy—about 3-5 minutes. You want it to resemble clouds on a sunny day!

Add Eggs and Vanilla: Mix in eggs one at a time, beating well after each addition. Then add vanilla extract for that aromatic kick!

Combine Mixtures Carefully: Gradually add dry ingredients to the wet mixture while alternating with milk. Mix until just combined to keep the batter light.

Bake Your Cakes!: Divide the batter evenly between prepared pans. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center.

Cool Down Time!: Once baked, let cakes cool in pans for about 10 minutes before transferring them to wire racks. Let them cool completely before frosting—patience pays off here!

Whip Up Some Frosting!: While cakes cool down, beat heavy cream until soft peaks form. Add powdered sugar gradually until desired sweetness is reached—fluffy clouds are what we’re going for!

Assemble Your Masterpiece!: Place one layer of cake on a serving plate. Spread whipped cream generously over the top followed by sliced strawberries. Place the second layer on top and repeat! Finish off with more cream and berries on top.

Enjoy each slice of this delectable strawberry shortcake cake as if you’re in heaven—because let’s be honest; each bite takes you there!

Perfecting the Cooking Process

To achieve the best results, bake the cake layers first, then whip the cream while cooling. Assemble with fresh strawberries and let it chill before serving for enhanced flavor.

Add Your Touch

Feel free to swap strawberries for raspberries or blueberries for different flavors. Consider adding lemon zest to the whipped cream for a refreshing twist that brightens up the dessert.

Storing & Reheating

Store leftover strawberry shortcake cake in an airtight container in the fridge for up to three days. It’s best enjoyed cold; no reheating needed!

Creating my first strawberry shortcake cake was a memorable experience! Friends devoured it, complimenting how it tasted like summer wrapped in frosting.

FAQ

Can I use frozen strawberries for strawberry shortcake cake?

Yes, but thaw them first and drain excess liquid to avoid sogginess.

How do I prevent my cake from being dry?

Make sure not to overbake, and consider adding yogurt or sour cream for moisture.

What can I substitute if I don’t have heavy cream?

You can use coconut cream or a dairy-free alternative for whipping purposes.