Irresistible Strawberry Shortcake Cake Recipe for Summer Bliss

Strawberry shortcake cake is like a sweet hug on a plate, with layers of fluffy sponge cake, luscious whipped cream, and succulent strawberries that dance on your taste buds. Imagine the aroma wafting through your kitchen, calling everyone to gather around as the bright red strawberries glisten under a cloud of whipped cream.

This delightful dessert has a special place in my heart, reminding me of summer picnics and family celebrations where laughter fills the air. Whether it’s for a birthday party or just because you deserve a treat, strawberry shortcake cake promises to deliver an unforgettable flavor experience.

My friends couldn’t stop raving about this cake at my last gathering; their smiles were priceless as they devoured every bite.

Essential Ingredients

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

• All-Purpose Flour: Use high-quality flour for the best structure in your cake layers.

• Granulated Sugar: Sweetness is key; adjust based on your preference for sweetness.

• Baking Powder: This helps give your cake that delightful rise and fluffy texture.

• Salt: Just a pinch enhances all the flavors in your strawberry shortcake cake.

• Unsalted Butter: Room temperature butter will create a rich and tender crumb in the cake.

• Eggs: Fresh eggs add moisture and richness to each layer of the cake.

• Vanilla Extract: A splash of vanilla adds warmth and depth to the flavor profile.

• Heavy Whipping Cream: Essential for making that dreamy whipped topping; don’t skimp here!

• Fresh Strawberries: Choose ripe strawberries for maximum sweetness and juiciness.

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 nonstick spray to avoid sticking.

Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined. Set aside while you work on the wet ingredients.

Cream Butter and Sugar: In a large mixing bowl, beat together unsalted butter and granulated sugar until light and fluffy. This should take about 3-4 minutes. The mixture should be pale yellow with a lovely texture.

Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed mixture, mixing well after each addition. Add vanilla extract for that signature flavor boost, ensuring everything blends smoothly.

Combine Dry and Wet Mixtures: Gradually add your dry ingredients to the wet mixture while alternating with milk until just combined. Be careful not to overmix; you want that airy texture!

Bake the Cakes!: Pour equal amounts of batter into prepared pans. Bake in preheated oven for 25-30 minutes or until golden brown and a toothpick comes out clean when inserted into the center.

Cool Completely!: Allow cakes to cool in pans for 10 minutes before transferring them to wire racks. Let them cool completely before frosting—patience here pays off!

Prepare Whipped Cream Topping: In a separate bowl, whip heavy cream until soft peaks form. Add powdered sugar gradually for sweetness; beat until you achieve stiff peaks—fluffy clouds await!

Assemble Your Cake!: Once cooled, place one layer on serving plate. Spread half of the whipped cream on top, followed by sliced strawberries. Top with second layer; frost entire cake with remaining whipped cream.

Enjoy this delightful strawberry shortcake cake that promises not just sweet satisfaction but also fond memories with each slice!

Perfecting the Cooking Process

To achieve the ideal strawberry shortcake cake, bake the cake layers first, allowing them to cool while you prepare the strawberries and whipped cream. This ensures everything is ready for assembly at once.

Add Your Touch

Feel free to experiment with different fruits or flavored whipped cream. You can swap strawberries for blueberries or add a hint of vanilla extract to elevate the flavor profile.

Storing & Reheating

Store any leftover strawberry shortcake cake in an airtight container in the refrigerator for up to three days. Enjoy it chilled; no reheating necessary!

Sharing this recipe brings back memories of summer picnics where friends devoured my strawberry shortcake cake before I could even grab a slice!

FAQ

What is the best type of strawberries for this recipe?

Fresh, ripe strawberries with vibrant color work best for flavor and sweetness.

Can I make this cake ahead of time?

Yes, bake the layers a day prior and assemble just before serving for best results.

How should I serve strawberry shortcake cake?

Slice it into wedges, garnish with extra strawberries, and drizzle with additional whipped cream if desired.

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Delicious Strawberry Shortcake Cake

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Indulge in the delightful layers of our Strawberry Shortcake Cake, featuring fluffy sponge cake, luscious whipped cream, and juicy strawberries. This refreshing dessert is perfect for summer gatherings or any special occasion, bringing smiles with every slice. Easy to prepare, this cake combines vibrant flavors and textures that will leave everyone craving more!

• Author: Ethan Carter
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (room temperature)
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh strawberries (sliced)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3. In a large mixing bowl, beat butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually mix dry ingredients into the wet mixture, alternating with milk until just combined.
5. Pour the batter into prepared pans and bake for 25-30 minutes or until golden brown. Cool in pans for 10 minutes before transferring to wire racks; let cool completely.
6. Whip heavy cream with powdered sugar until stiff peaks form.
7. Assemble by placing one cake layer on a serving plate, spreading half of the whipped cream on top, adding sliced strawberries, and topping with the second layer. Frost the entire cake with remaining whipped cream.

Nutrition

• Serving Size: 1 slice (113g)
• Calories: 305
• Sugar: 23g
• Sodium: 245mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 75mg