Strawberry Shortcake Cake is the ultimate celebration of bright, fresh strawberries layered with fluffy sponge and creamy whipped topping. Every bite brings a taste of joy, perfect for gatherings or a sweet treat with family.
Strawberry Shortcake Cake
Equipment
- 2 9-inch round cake pans
- 1 Mixing Bowl
- 1 Electric mixer or whisk
- 1 Wire rack
Ingredients
Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 4 eggs large
- 1 cup milk
- 0.5 cup unsalted butter melted
- 2 tsp vanilla extract alcohol-free recommended
Filling & Topping
- 1.5 lb fresh strawberries hulled and sliced
- 1.5 cups heavy cream or plant-based whipping cream
- 0.25 cup powdered sugar
Instructions
For the Cake
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs and granulated sugar until creamy, then mix in milk, melted butter, and vanilla extract. Gradually add dry ingredients to wet until just combined.
- Divide the batter evenly between the prepared pans. Bake for 22–26 minutes, or until golden and a toothpick comes out clean. Cool completely on a wire rack.
Filling & Topping
- In a chilled mixing bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Place one cake layer on a serving plate. Spread whipped cream over the top and cover with half the sliced strawberries. Add the second layer, finishing with more whipped cream and the rest of the strawberries on top.
- For best results, let the cake rest 10 minutes at room temperature before serving. Slice with a sharp, serrated knife for neat layers.
Notes
- Let all ingredients come to room temperature for smoother batter.
- Don’t overmix to keep your cake soft and airy.
- Chill your mixing bowl before whipping the cream for best results.
- Store leftover cake in an airtight container in the fridge for up to three days. The cake is best enjoyed fresh but can be refrigerated before serving. If needed, let it sit at room temperature for 10–15 minutes to soften before enjoying. Avoid freezing assembled cake; if needed, freeze the cake layers separately.
Nutrition
Why You’ll Love This Strawberry Shortcake Cake
This cake is light yet indulgent, balancing soft cake layers with juicy strawberries and airy cream. It’s easy enough for beginners and pretty enough to impress guests at any occasion.
Strawberry Shortcake Cake Ingredients & Substitutions
- Fresh strawberries, hulled and sliced
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Milk
- Unsalted butter, melted
- Alcohol-free vanilla extract
- Heavy cream (or plant-based whipping cream)
- Powdered sugar
Swap in plant-based milk or gluten-free flour if needed. Frozen strawberries can work when fresh aren’t in season, but let them thaw and drain first.
Step-by-Step Instructions to Make Strawberry Shortcake Cake
Prepare the cake batter
Preheat your oven and grease two round cake pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs and sugar until creamy, then mix in milk, melted butter, and vanilla extract. Gradually add dry ingredients to wet until just combined.
Bake the cake layers
Divide the batter evenly between the pans. Bake until golden and a toothpick comes out clean. Cool completely on a wire rack.
Make the whipped cream
Beat heavy cream with powdered sugar and vanilla until soft peaks form.
Assemble the cake
Place one cake layer on your serving plate. Spread some whipped cream and top with sliced strawberries. Repeat with the second layer, finishing with more whipped cream and strawberries on top.
Tips for Success
- Let all ingredients come to room temperature for smoother batter.
- Don’t overmix to keep your cake soft and airy.
- Chill your mixing bowl before whipping the cream for best results.
Variations of Strawberry Shortcake Cake
- Try blueberries, raspberries, or a mixed berry blend for a twist.
- Use a sheet pan and serve as sheet cake squares for a casual party treat.
- Add a squeeze of lemon juice to the strawberries for a fresh tang.
Serving Suggestions: What to Pair with Strawberry Shortcake Cake
- Serve with a drizzle of honey or a side of vanilla yogurt.
- A cup of herbal tea or iced coffee pairs beautifully with this cake.
- Add a scoop of your favorite ice cream for an extra indulgent dessert.
Storage & Reheating Instructions
Store leftover cake in an airtight container in the fridge for up to three days. The cake is best enjoyed fresh but can be refrigerated before serving. If needed, let it sit at room temperature for 10–15 minutes to soften before enjoying. Avoid freezing assembled cake; if needed, freeze the cake layers separately.
Memories Made Around the Table
This strawberry shortcake cake has made appearances at countless birthday parties and cozy summer evenings. There’s nothing quite like gathering around the table, laughing, and sharing a slice of something homemade with loved ones.
FAQs
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day ahead. Wrap them well and store at room temperature or in the refrigerator until ready to assemble.
What’s the best way to slice the cake for neat pieces?
Use a sharp, serrated knife and wipe it clean between slices for beautiful, defined layers.
Can I use whipped topping instead of homemade whipped cream?
Absolutely. While homemade whipped cream gives the best flavor and texture, a store-bought whipped topping is a convenient alternative.
Final Thoughts
Strawberry Shortcake Cake is a heartwarming dessert that brings people together and brightens up any occasion. Try it soon and savor every sweet, creamy, fruity bite!