Introduction

Strawberry shortcake cake is a classic dessert that combines fluffy cake layers, fresh strawberries, and whipped cream for a delightful treat. This easy recipe shows you how to make an unforgettable version in just a few simple steps. Perfect for any occasion, it’s a crowd-pleaser that brightens up your dessert table.

Unforgettable Strawberry Shortcake Cake in 5 Simple Steps Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Step 3: Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat the mixture until smooth and well blended.
Step 4: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
Step 6: While the cakes cool, whip the heavy cream and powdered sugar together until stiff peaks form.
Step 7: Place one cake layer on a serving plate. Spread half of the whipped cream evenly over the top, then arrange half of the sliced strawberries on the cream.
Step 8: Add the second cake layer on top, then repeat with the remaining whipped cream and strawberries.
Step 9: Serve the cake immediately for the best texture, or refrigerate for up to 2 hours before serving.

Tips & Variations

Use chilled heavy cream for faster whipping and better volume.
For extra flavor, soak the sliced strawberries in a tablespoon of sugar and a splash of lemon juice before assembling.
Try adding a layer of strawberry jam between the cake and whipped cream for a sweeter twist.

Storage

Store the assembled cake in the refrigerator for up to 2 hours to keep the whipped cream fresh and the strawberries vibrant. If you need to store the cake longer, keep the cake layers and whipped cream separate, then assemble just before serving. Leftover cake can be refrigerated in an airtight container for 1-2 days, but the texture is best fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

While fresh strawberries are best for texture and flavor, you can use thawed frozen strawberries. Be sure to drain excess juice to prevent the cake from becoming soggy.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake after 25 minutes of baking. If it comes out clean or with a few dry crumbs, the cake is done. If batter sticks to it, bake for a few more minutes and test again.

Unforgettable Strawberry Shortcake Cake in 5 Simple Steps Recipe

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★★★★★

4.9 from 72 reviews

This unforgettable Strawberry Shortcake Cake is a delightful dessert featuring moist, tender cake layers layered with fresh strawberries and fluffy whipped cream. Made with simple ingredients and just 5 straightforward steps, this classic treat is perfect for any occasion and sure to impress with its fresh, sweet flavors and beautiful presentation.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup milk
2 large eggs
1 tsp vanilla extract

Filling & Topping

2 cups fresh strawberries, sliced
1 cup heavy whipping cream
2 tbsp powdered sugar

Instructions

Preheat & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. This forms the base of your cake batter.
Add Wet Ingredients: Incorporate the softened butter, milk, eggs, and vanilla extract into the dry mixture. Beat until you achieve a smooth, consistent batter without lumps.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully transfer them onto a wire rack to cool completely before assembling.
Whip the Cream: In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form, creating a light and fluffy whipped cream for layering and topping.
Assemble the Cake: Place one cake layer on a serving plate. Spread half of the whipped cream evenly over the top, then distribute half of the sliced strawberries over the cream.
Layer and Top: Add the second cake layer on top. Repeat the process by spreading the remaining whipped cream and topping with the remaining sliced strawberries.
Serve or Chill: Serve the strawberry shortcake immediately or refrigerate for up to 2 hours to allow the flavors to meld and the dessert to chill slightly.

Notes

Ensure the butter is softened to room temperature for easier mixing.
Fresh strawberries are key for the best flavor—choose ripe but firm berries.
Do not overbeat the whipped cream to avoid it turning into butter.
For longer storage, refrigerate the assembled cake but consume within 24 hours for optimal freshness.
You can substitute milk with buttermilk for a slightly tangier flavor.
Letting cakes cool completely before assembling prevents whipped cream from melting.

Keywords: Strawberry Shortcake, Strawberry Cake, Whipped Cream Cake, Summer Dessert, Fresh Strawberry Cake, Layer Cake