Why make this recipe
This cake is light, fresh, and easy to make. It uses simple ingredients and gives a big strawberry flavor. It works for parties, family dinners, or a quick treat.
Introduction
This Best Strawberry Shortcake Cake mixes soft cake, whipped cream, and fresh strawberries. The cake feels light and sweet. If you like fruity desserts, also see strawberry mango cupcakes for another easy treat.
How to make Best Strawberry Shortcake Cake
You make this cake in a few clear steps: bake two cake layers, whip cream, and layer the cake with cream and sliced strawberries. Keep everything cool so the whipped cream stays firm. For a fun holiday touch or to learn different cake shapes, look at Christmas tree cake macarons for ideas.
Ingredients :
2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup unsalted butter, softened, 3 1/2 teaspoons baking powder, 1 teaspoon salt, 1 cup milk, 2 large eggs, 2 teaspoons vanilla extract, 2 cups heavy whipping cream, 1/4 cup powdered sugar, 4 cups fresh strawberries, sliced
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add in the eggs and vanilla extract, mixing until well combined.
- In another bowl, mix together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
- Once the cakes are cool, place one layer on a serving plate and spread a layer of whipped cream and a layer of sliced strawberries.
- Place the second cake layer on top and repeat with more whipped cream and strawberries on top.
- Serve immediately and enjoy!
How to serve Best Strawberry Shortcake Cake
Serve the cake chilled or at cool room temperature. Cut with a sharp knife. Add a few whole strawberries on top for a pretty look. Serve with extra whipped cream on the side.
how to store Best Strawberry Shortcake Cake
Cover the cake lightly with plastic wrap or a cake dome. Keep it in the fridge. Eat within 2 days for best texture and taste. If strawberries get watery, use them fresh just before serving.
Tips to make Best Strawberry Shortcake Cake
- Use cold heavy cream and chill the bowl for firmer whipped cream.
- Do not overmix the batter. Mix until just combined.
- Slice strawberries evenly so each slice has good flavor.
- Cool cakes fully before adding whipped cream to stop it from melting.
- Use fresh, ripe strawberries for best sweetness.
Variation
- Add a layer of strawberry jam under the whipped cream for extra fruit flavor.
- Fold a little lemon zest into the batter for a bright note.
- Use cake layers as cupcakes for single-serve treats.
FAQs
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well first. Fresh strawberries work best.
Q: Can I make the cake ahead?
A: You can bake the cake layers one day ahead and wrap them. Whip cream and add strawberries just before serving.
Q: Can I use store-bought whipped cream?
A: Yes, but fresh whipped cream tastes better and holds its shape longer.
Q: How do I keep the cake from getting soggy?
A: Do not add wet fruit until just before serving and keep the cake chilled.
Q: Can I make this dairy-free?
A: For dairy-free, use plant-based milk and a non-dairy whipped topping, but texture will change.
For a clear recipe guide and more photos, see Strawberry Shortcake Cake – Celebrating Sweets which offers a helpful step view. For another take and tips on keeping layers light, check The Best Strawberry Shortcake Cake – Glorious Treats.
Print
Best Strawberry Shortcake Cake
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A light and fresh strawberry shortcake cake featuring soft layers, whipped cream, and fresh strawberries. Perfect for parties or a quick treat.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 4 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and granulated sugar until light and fluffy.
- Add in the eggs and vanilla extract, mixing until well combined.
- In another bowl, mix together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- Whip the heavy cream with the powdered sugar until soft peaks form.
- Once the cakes are cool, place one layer on a serving plate and spread a layer of whipped cream and a layer of sliced strawberries.
- Place the second cake layer on top and repeat with more whipped cream and strawberries on top.
- Serve immediately and enjoy!
Notes
For best texture, use fresh, ripe strawberries. Keep the cake chilled and add strawberries just before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
