Why Make This Recipe
Strawberry Shortcake Cake is a classic dessert that brings a taste of summer to any occasion. Its light and fluffy texture, combined with the sweetness of fresh strawberries and creamy whipped topping, makes it a favorite among dessert lovers. Whether you’re celebrating a birthday, hosting a picnic, or simply satisfying a sweet tooth, this cake is sure to impress. Plus, it’s a fun recipe to make with friends or family, creating wonderful memories in the kitchen together!
How to Make Strawberry Shortcake Cake
Ingredients:
- 10 ounces milk, room temperature
- 3 ounces canola oil
- 1 Tablespoon vanilla extract
- 3 Large eggs, room temperature
- 13 ounces cake flour
- 13 ounces sugar
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces unsalted butter, room temperature
- 24 ounces heavy whipping cream
- 4 ounces powdered sugar
- 2 teaspoons gelatin
- 3 Tablespoons cold water
- 2 teaspoons vanilla extract
- 1 Tablespoon heavy whipping cream for the gelatin
- 16 ounces fresh strawberries, washed and sliced
Directions:
- Preheat oven to 335°F and prepare two 8×2 inch round cake pans.
- For the cake, bring all ingredients to room temperature.
- In a stand mixer, combine cake flour, sugar, baking powder, baking soda, and salt. Add butter and mix until sandy texture forms.
- Combine milk/oil and eggs/vanilla mixtures separately, then mix into dry ingredients until smooth.
- Divide batter into pans and bake for 30-35 minutes. Cool the cakes.
- For the whipped cream, bloom gelatin in cold water. Whip heavy cream until soft peaks form, then add powdered sugar and vanilla.
- Melt gelatin and mix it into the whipped cream until firm peaks form.
- To assemble, slice cooled cakes, layer with whipped cream and strawberries, and repeat.
- Top with whipped cream and whole strawberries. Refrigerate until serving.
How to Serve Strawberry Shortcake Cake
Serve Strawberry Shortcake Cake chilled for the best flavor and texture. Slice the cake into wedges and place a piece on a dessert plate. Add a dollop of extra whipped cream on the side or on top for an extra touch. You can also garnish with whole strawberries for a beautiful presentation.
How to Store Strawberry Shortcake Cake
To store Strawberry Shortcake Cake, cover it with plastic wrap or place it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you assemble the cake ahead of time, it’s best to consume it within that time to enjoy the fresh strawberries and whipped cream at their best.
Tips to Make Strawberry Shortcake Cake
- Make sure all your ingredients are at room temperature for the best mixing and baking results.
- Be careful not to over-mix the batter once you add the wet ingredients to keep the cake light and airy.
- If you want sweeter whipped cream, adjust the powdered sugar to your liking.
- Feel free to use other berries like blueberries or raspberries for a mixed berry cake!
Variation
You can easily modify this cake by adding a layer of lemon zest to the whipped cream for a refreshing citrus flavor. Alternatively, try using almond extract instead of vanilla for a different taste.
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries, but be sure to thaw and drain any excess liquid before using them in the cake.
Q: What can I use instead of gelatin for a vegan option?
A: You can substitute gelatin with vegan gelatin alternatives, such as agar-agar, to create a plant-based version of the whipped cream.
Q: Can I make this cake in advance?
A: Yes, you can bake the cakes a day ahead and assemble the cake just before serving for the best texture and taste.
Strawberry Shortcake Cake
Ingredients
For the Cake
- 10 ounces milk, room temperature
- 3 ounces canola oil
- 1 Tablespoon vanilla extract
- 3 Large eggs, room temperature
- 13 ounces cake flour
- 13 ounces sugar
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces unsalted butter, room temperature
For the Whipped Cream and Strawberries
- 24 ounces heavy whipping cream
- 4 ounces powdered sugar
- 2 teaspoons gelatin
- 3 Tablespoons cold water for blooming the gelatin
- 2 teaspoons vanilla extract
- 1 Tablespoon heavy whipping cream for the gelatin
- 16 ounces fresh strawberries, washed and sliced
Instructions
Preparation
- Preheat oven to 335°F and prepare two 8×2 inch round cake pans.
- Bring all cake ingredients to room temperature.
- In a stand mixer, combine cake flour, sugar, baking powder, baking soda, and salt. Add butter and mix until sandy texture forms.
- Combine milk, oil, eggs, and vanilla mixtures separately, then mix into the dry ingredients until smooth.
- Divide batter into pans and bake for 30-35 minutes. Cool the cakes.
Making the Whipped Cream
- Bloom gelatin in cold water.
- Whip heavy cream until soft peaks form, then add powdered sugar and vanilla.
- Melt gelatin and mix it into the whipped cream until firm peaks form.
Assembly
- Slice cooled cakes, layer with whipped cream and strawberries, and repeat.
- Top with whipped cream and whole strawberries. Refrigerate until serving.