Strawberry shortcake cake brings joy to any gathering. This layered dessert combines fluffy cake, fresh strawberries, and whipped cream. It’s a twist on the classic shortcake. Perfect for summer parties or family dinners.
You will love this recipe. It serves 12 people. Prep time is 30 minutes. Bake time is 25-30 minutes. Total time is about 2 hours, including chilling.
Gather these ingredients. They make the magic happen.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional, for extra flavor)
For the Strawberry Filling
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
For the Whipped Cream Frosting
- 3 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish
These simple items create a stunning cake. Use fresh, ripe strawberries for the best taste.
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- Whisk flour, baking powder, and salt in a bowl. Set aside.
- Beat butter and sugar in a large bowl. Use an electric mixer on medium speed. Cream until light and fluffy, about 3-4 minutes.
- Add eggs one at a time. Beat well after each. Scrape down the sides of the bowl.
- Mix in vanilla and almond extracts.
- Add dry ingredients alternately with milk. Start and end with dry ingredients. Mix on low speed until just combined. Avoid overmixing.
- Divide batter evenly between pans. Smooth the tops.
Step 2: Bake the Cakes
- Bake for 25-30 minutes. Insert a toothpick in the center. It should come out clean.
- Cool in pans for 10 minutes. Then transfer to wire racks. Cool completely, about 1 hour.
Step 3: Make the Strawberry Filling
- Toss sliced strawberries with sugar and lemon juice in a bowl. Let sit for 20-30 minutes. This draws out juices and creates a syrup.
- Mash half the strawberries lightly. Keep the rest whole or sliced. This mix adds moisture and flavor to the layers.
Step 4: Prepare the Whipped Cream Frosting
- Chill a mixing bowl and beaters in the freezer for 10 minutes.
- Pour cold heavy cream into the bowl. Beat on medium-high speed.
- Add powdered sugar and vanilla gradually. Beat until stiff peaks form, about 2-3 minutes. Do not overbeat, or it will turn into butter.
Step 5: Assemble the Cake
- Level the cooled cakes if needed. Use a serrated knife for even tops.
- Place one cake layer on a serving plate. Spread a thin layer of whipped cream on top.
- Add half the strawberry filling. Spoon it evenly, including some syrup.
- Repeat with the second cake layer, more whipped cream, and remaining strawberries.
- Frost the top and sides with remaining whipped cream. Use an offset spatula for smooth edges.
- Garnish with whole strawberries. Chill the cake for at least 30 minutes before serving.
Slice and enjoy. The cake tastes even better after flavors meld overnight.
Tips for Success
- Use room-temperature ingredients for the cake. This ensures even mixing and a tender crumb.
- Fresh strawberries shine here. Avoid frozen ones, as they release too much water.
- Make whipped cream right before assembly. It holds shape better when fresh.
- For stability, chill the cake between layers. This prevents sliding.
- Store leftovers in the fridge. Cover loosely to avoid sogginess. It keeps for up to 2 days.
Variations
- Swap strawberries for mixed berries. Raspberries or blueberries add tartness.
- Try a gluten-free version. Use a 1:1 gluten-free flour blend.
- For chocolate lovers, add cocoa powder to the batter. It pairs well with berries.
- Make it vegan. Use plant-based milk, butter, and coconut cream for frosting.
These tweaks keep the recipe versatile.
Common Mistakes to Avoid
- Do not skip creaming butter and sugar properly. This step builds structure.
- Overbaking dries out the cake. Check early and often.
- Too much strawberry syrup makes layers soggy. Drain excess before layering.
- Whipping cream too long deflates it. Watch closely for stiff peaks.
- Rushing assembly leads to messy results. Patience pays off.
Nutrition Information (Per Slice)
Approximate values based on 12 servings:
- Calories: 520
- Fat: 32g
- Carbohydrates: 52g
- Protein: 6g
- Sugar: 35g
These numbers vary with exact measurements. Enjoy in moderation.
This strawberry shortcake cake impresses every time. Its light texture and fresh flavors delight crowds. Bake it for your next event. Share the recipe with friends.
Frequently Asked Questions (FAQs)
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1. Can I make the cake ahead of time?
Yes. Bake the layers up to 2 days in advance. Wrap tightly and store at room temperature. Assemble and frost on serving day for best results.
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2. What if I don’t have cake pans?
Use one pan and bake two batches. Or try a 9×13-inch pan for a sheet cake version. Adjust bake time slightly.
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3. How do I fix runny whipped cream?
Chill everything first. Add cream cheese (4 oz, softened) to the recipe for stability. It thickens without changing flavor much.
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4. Are there low-sugar options?
Yes. Use erythritol or stevia in place of sugar. Reduce sugar in strawberries too. Fresh berries provide natural sweetness.
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5. Can I freeze the assembled cake?
Freeze unfrosted layers for up to 3 months. Thaw before assembly. Frosted cake freezes poorly due to whipped cream.