why make this recipe
Strawberry Shortcake Cake is a delightful treat that combines the sweetness of strawberries with the fluffiness of cake and the creaminess of whipped cream. It’s perfect for any occasion, whether it’s a summer gathering, a birthday party, or just a special dessert at home. The combination of flavors and textures makes every bite a joy!
how to make Best Strawberry Shortcake Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Stir until everything is well combined.
- Divide the batter evenly between the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- For the whipped cream, beat the heavy cream with the powdered sugar until soft peaks form.
- Once the cakes have cooled, place one layer on a serving plate. Top with half of the whipped cream and half of the sliced strawberries.
- Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
- Serve and enjoy your delicious Strawberry Shortcake Cake!
how to serve Best Strawberry Shortcake Cake
Serve the Strawberry Shortcake Cake chilled or at room temperature. It’s best enjoyed fresh, and you can garnish each slice with extra strawberries or a dollop of whipped cream on top for added delight.
how to store Best Strawberry Shortcake Cake
Store any leftover Strawberry Shortcake Cake in the refrigerator. Keep it covered with plastic wrap or in an airtight container to keep it fresh. It’s best eaten within a few days.
tips to make Best Strawberry Shortcake Cake
- Make sure your butter is softened before creaming it with the sugar for the best texture.
- Use fresh strawberries for the best flavor. You can also macerate them with a bit of sugar for extra sweetness.
- If you’re short on time, you can use store-bought whipped cream.
variation (if any)
You can customize the cake by adding other fruits like blueberries or raspberries. For a twist, try using lemon zest in the cake batter for a citrusy flavor.
FAQs
Q: Can I make this ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them in the fridge. Just assemble with the strawberries and whipped cream on the day you plan to serve it.
Q: Can I freeze the cake?
A: You can freeze the unassembled cake layers. Wrap them well in plastic wrap, and they can last for up to three months in the freezer.
Q: What can I substitute for buttermilk?
A: If you don’t have buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice added to it. Let it sit for about 5-10 minutes before using.
Strawberry Shortcake Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened Make sure it’s softened for the best texture.
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk Substitute with regular milk plus vinegar or lemon juice if needed.
For the Topping
- 2 cups fresh strawberries, sliced Use fresh strawberries for the best flavor.
- 1 cup heavy whipping cream
- 0.25 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Stir until everything is well combined.
- Divide the batter evenly between the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Topping
- For the whipped cream, beat the heavy cream with the powdered sugar until soft peaks form.
- Once the cakes have cooled, place one layer on a serving plate. Top with half of the whipped cream and half of the sliced strawberries.
- Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
Serving
- Serve the Strawberry Shortcake Cake chilled or at room temperature. Garnish each slice with extra strawberries or a dollop of whipped cream.