Strawberry Shortcake Cake is the dessert of the season. With its buttery layers, fresh strawberries, and creamy whipped topping, this cake transforms the classic shortcake into a three-layer masterpiece. Whether you’re celebrating a summer birthday or enjoying a family gathering, this cake is sure to impress. Not only is it delicious, but it’s also easy to make, fitting perfectly into your summer dessert rotation. Let’s dive into this fantastic recipe and learn how to make your own strawberry shortcake cake!
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Why Strawberry Shortcake Cake is Perfect for Any Occasion
Strawberry Shortcake Cake combines everything you love about the classic dessert into an elegant, yet simple, layered cake. The cake layers are tender yet sturdy enough to hold up the juicy strawberries and whipped cream. It’s a showstopper for any celebration, offering a perfect balance of flavor and texture. With the added bonus of being relatively easy to prepare, this cake will become your go-to for summer occasions.
Ingredients You’ll Need for the Strawberry Shortcake Cake
To create this delightful dessert, gather the following ingredients:
- All-purpose flour: Provides structure to the cake layers.
- Sugar: Sweetens the cake and balances the tartness of the strawberries.
- Baking powder: Helps the cake rise to a light, airy texture.
- Baking soda: Works alongside baking powder to ensure a perfect rise.
- Salt: Enhances the flavors of the cake.
- Unsalted butter: Adds a rich, buttery flavor to the cake layers.
- Buttermilk: Creates tenderness and a slight tang in the cake.
- Vanilla extract: Infuses the cake with a deep, aromatic sweetness.
- Eggs: Contribute to the structure and moisture of the cake.
- Fresh strawberries: The star ingredient for topping and filling the cake.
- Granulated sugar: Used to macerate the strawberries, releasing their juices.
- Cream cheese: Adds stability to the whipped cream and a slight tang.
- Powdered sugar: Sweetens the whipped cream and gives it the right texture.
- Heavy cream: Forms the base of the whipped cream, adding lightness and fluffiness.
Alternative Ingredient Suggestions for Strawberry Shortcake Cake
If you’re looking to modify the recipe for dietary preferences or simply don’t have a particular ingredient, here are some options:
- Dairy-free butter: Substitute for unsalted butter to make the recipe dairy-free.
- Almond milk or coconut milk: Can replace buttermilk for a dairy-free version.
- Vegan cream cheese: Use this to make the whipped cream filling completely plant-based.
- Other fruits: If strawberries aren’t available, you can swap them with other macerated fruits like peaches, cherries, or plums to give your cake a seasonal twist.
Step-by-Step Instructions for Making Strawberry Shortcake Cake
1. Preheat Your Oven and Prepare the Cake Pans
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or two 9-inch pans if that’s what you have. Optionally, line the bottoms of the pans with parchment paper for easy removal after baking.
2. Mix the Dry Ingredients
In a stand mixer, combine the flour, sugar, baking powder, salt, and baking soda. Mix on low speed until everything is well combined.
3. Add Butter and Buttermilk
Add the softened butter to the dry mixture and mix on low speed until it resembles coarse crumbs. Then, pour in the buttermilk and vanilla extract, mixing until combined.
4. Incorporate the Eggs
Add the eggs one at a time, mixing on low speed until fully incorporated. Scrape the bowl as needed to ensure even mixing.
5. Divide and Bake the Cake Layers
Divide the batter evenly between your prepared pans. Smooth the tops with a spatula. Bake for 21-24 minutes for 8-inch cakes, or 28-33 minutes for 9-inch cakes. Check for doneness by inserting a toothpick into the center—it should come out clean.
6. Cool the Cakes
Allow the cakes to cool in the pans for 5 minutes, then remove from the pans and let them cool completely on a wire rack.
7. Prepare the Strawberries
While the cakes are cooling, hull and slice the fresh strawberries. Place them in a bowl, sprinkle with sugar, and let them sit for about 30 minutes to macerate and release their juices.
8. Make the Whipped Cream
In a stand mixer, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add the heavy cream and continue beating until stiff peaks form.
9. Assemble the Cake
Place one cake layer on a plate. Spread a layer of whipped cream, then top with half of the macerated strawberries. Repeat with the second layer of cake, whipped cream, and strawberries. Finish with the final layer of cake, and top with whipped cream and the remaining strawberries.
Tips & Tricks for the Perfect Strawberry Shortcake Cake
- Do not overmix the batter: Overmixing can lead to a tough cake. Mix just enough to combine the ingredients.
- Ensure the cakes are fully cooled: Assembling the cake while the layers are still warm can cause the whipped cream to melt.
- Macerate the strawberries in advance: This step brings out the strawberries’ natural sweetness and ensures they release their juices, making the cake extra flavorful.
- Stabilize your whipped cream: To prevent it from wilting, use cream cheese to stabilize your whipped cream.
Pairing Ideas and Variations for Strawberry Shortcake Cake
This cake is delicious on its own, but you can elevate it with a few pairings. Serve it with a scoop of vanilla ice cream for a truly indulgent treat. For a tropical twist, try adding a layer of coconut flakes to the whipped cream, or use mangoes or pineapples in place of strawberries.
If you prefer a lighter cake, consider using a gluten-free flour blend to make this dessert suitable for gluten-sensitive guests. You can also add a little lemon zest to the whipped cream for a fresh, citrusy flavor that pairs beautifully with the strawberries.
Make-Ahead Tips
You can bake the cake layers a day in advance and store them in an airtight container at room temperature. Prepare the strawberries and whipped cream the day you plan to serve the cake to maintain the freshness of the dessert.
This strawberry shortcake cake is best enjoyed fresh but can be stored in the refrigerator for up to three days. If you have leftovers, cover the cake with plastic wrap or store it in an airtight container.
Conclusion
Strawberry Shortcake Cake is the ultimate dessert to celebrate any occasion. This delicious, multi-layer cake brings together the classic flavors of strawberry shortcake with an elevated presentation. Whether you’re hosting a summer celebration, making a birthday cake, or simply treating yourself, this dessert is sure to please. Its tender, buttery cake layers, sweetened macerated strawberries, and creamy whipped filling will have everyone coming back for more. Try it today, and elevate your dessert game with this irresistible treat!
FAQ
1. Can I make Strawberry Shortcake Cake ahead of time?
Yes, you can bake the cake layers a day ahead and store them in an airtight container. However, for the best texture and freshness, it’s recommended to prepare the strawberries and whipped cream just before assembly.
2. Can I use frozen strawberries instead of fresh?
While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries if fresh ones aren’t available. Just make sure to thaw and drain the frozen strawberries before using them in the cake.
3. How can I make the cake gluten-free?
To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your other ingredients, like the baking powder and vanilla extract, are gluten-free as well.
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Strawberry Shortcake Cake: The Ultimate Summer Dessert
- Total Time: 1 hour
- Yield: 12–16 servings 1x
- Diet: Vegetarian
Description
Strawberry Shortcake Cake is a beautiful three-layer cake made with buttery cake layers, fresh macerated strawberries, and stabilized whipped cream. Perfect for summer celebrations or any special occasion, this cake offers the best of strawberry shortcake in a refined, yet easy-to-make dessert.
Ingredients
- 2 2/3 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1 1/4 cups buttermilk
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 pound fresh strawberries
- 2 tablespoons granulated sugar
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups heavy cream
- Whole strawberries for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans or two 9-inch pans.
- Combine the dry ingredients: flour, sugar, baking powder, salt, and baking soda in a stand mixer.
- Add the butter to the dry ingredients and mix until crumbly, about 2 minutes.
- Pour in the buttermilk and vanilla extract. Mix until combined, then increase to medium speed and mix for 30 seconds.
- Add the eggs, one at a time, mixing on low speed until fully incorporated.
- Divide the batter evenly between the pans and smooth the tops. Bake for 21-24 minutes for 8-inch cakes, or 28-33 minutes for 9-inch cakes. Check doneness with a toothpick.
- Let the cakes cool in the pans for 5 minutes, then transfer to a rack to cool completely.
- Hull and slice the strawberries. Combine with sugar and let sit for 30 minutes to macerate.
- In a stand mixer, beat the cream cheese, powdered sugar, and vanilla until smooth. Add the heavy cream slowly, then beat until stiff peaks form.
- To assemble, place one cake layer on a plate. Spread with whipped cream, followed by half of the macerated strawberries. Repeat with the second cake layer. Add the final layer, top with whipped cream, and garnish with strawberries.
Notes
- Make sure to let the cake layers cool completely before assembling.
- For a dairy-free version, substitute butter and cream with non-dairy options like coconut milk and dairy-free whipped cream.
- The cake can be stored for up to 3 days, though it’s best enjoyed fresh.
- If you’re using frozen strawberries, thaw and drain them before using them in the recipe.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 383
- Sugar: 28g
- Sodium: 437mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 107mg
