If you have a soft spot for fresh, fruity desserts that feel like a warm hug, then this Strawberry Shortcake Cake Recipe is going to become your absolute new favorite. It’s a luscious, layered celebration of fluffy cake, tangy-sweet macerated strawberries, and cloud-like whipped cream, all working together in perfect harmony. This cake is not just a treat for your taste buds but a joy for the eyes, perfectly capturing the essence of fresh strawberries in every bite. Whether you’re making it for a family gathering or a special occasion, the Strawberry Shortcake Cake Recipe delivers that nostalgic charm alongside an impressive wow factor that everyone will adore.
Ingredients You’ll Need
To make this Strawberry Shortcake Cake Recipe truly shine, you only need simple, wholesome ingredients. Each one plays an important role: from the soft, buttery cake layers to the juicy strawberries that bring that perfect pop of color and flavor, and the fluffy whipped cream that ties everything together with a smooth finish.
- All-purpose flour: The foundation of the cake, providing structure and tenderness.
- Baking powder and baking soda: These leavening agents ensure your cake rises beautifully and stays light.
- Salt: Enhances all the flavors, balancing the sweetness just right.
- Unsalted butter: Adds richness and moisture to every bite.
- Granulated sugar: Sweetens the cake and tenderizes the crumb.
- Large eggs: Bind the batter while contributing to the cake’s airy texture.
- Vanilla extract: Brings warmth and depth, enhancing the overall flavor.
- Sour cream: Adds moisture and a subtle tang that keeps the cake from being cloying.
- Fresh strawberries: The star of the show; sliced and sweetened to juicy perfection.
- Powdered sugar: For sweetening the whipped cream to a silky smooth consistency.
- Heavy whipping cream: Whipped into stiff peaks to give the cake its classic, fluffy finish.
How to Make Strawberry Shortcake Cake Recipe
Step 1: Preparing Your Cake Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and get your two 9-inch round cake pans ready by greasing and flouring them. This simple prep helps prevent sticking and gives your cakes a perfect shape. Then, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This dry mix is the base of your cake and setting it aside keeps your workflow smooth.
Step 2: Creaming Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. This step is so satisfying because it traps air that will help your cakes rise and become wonderfully tender.
Step 3: Adding Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract to infuse the batter with a fragrant, sweet aroma.
Step 4: Combining Wet and Dry Ingredients
Add the dry ingredients alternately with the sour cream, starting and ending with the dry. Mix gently until just combined—over-mixing can make the cake tough, so be gentle and love your batter!
Step 5: Baking the Cake
Divide your batter evenly between the prepared pans and smooth out the tops. Pop them into the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool in their pans briefly before transferring to a wire rack to cool completely.
Step 6: Preparing the Strawberries
While the cakes cool, toss the sliced strawberries with granulated sugar and set them aside to macerate for about 15-20 minutes. This step draws out their natural juices and sweetens them perfectly—a true magic moment for your Strawberry Shortcake Cake Recipe.
Step 7: Whipping the Cream
Beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream is the luxurious crown that completes your cake.
Step 8: Assembling Your Cake
Place one cooled cake layer on a serving plate and spread a generous layer of whipped cream over it. Top with a layer of those juicy, macerated strawberries. Add the second cake layer on top and repeat the whipped cream and strawberry layers. Garnish with extra strawberries for an elegant finish.
How to Serve Strawberry Shortcake Cake Recipe
Garnishes
The secret to making this cake look as irresistible as it tastes is in the garnishes. Fresh whole or halved strawberries, a sprig of mint for a pop of green, or even a dusting of powdered sugar can elevate the presentation beautifully.
Side Dishes
Offer this cake alongside a scoop of vanilla ice cream or a simple fruit salad for a balanced dessert experience. The cool ice cream contrasts wonderfully with the fresh strawberry flavors in the cake.
Creative Ways to Present
Try serving the cake on a rustic wooden board or a delicate glass cake stand to impress your guests. For a fun twist, you can also slice the cake into pretty squares and serve in clear dessert cups layered with extra strawberries and whipped cream for an elegant individual treat.
Make Ahead and Storage
Storing Leftovers
Strawberry Shortcake Cake Recipe leftovers keep best in the fridge, covered tightly with plastic wrap or a cake dome to maintain freshness and prevent drying out. It will stay delicious for 2-3 days.
Freezing
You can freeze the cake layers ahead of time, wrapped securely in plastic and foil. Just thaw them in the refrigerator before assembling. However, freezing the assembled cake is not recommended since the whipped cream doesn’t freeze well.
Reheating
This cake is best enjoyed chilled, but if you want to warm a slice just slightly, let it sit at room temperature for a few minutes. Avoid microwaving to keep the whipped cream intact and the texture perfect.
FAQs
Can I use frozen strawberries instead of fresh ones?
Fresh strawberries are ideal for the best texture and flavor, but if you must use frozen, be sure to thaw and drain them well before using so the cake doesn’t become soggy.
Is there a substitute for sour cream in this recipe?
You can substitute Greek yogurt for sour cream in equal amounts—it adds similar moisture and tang, keeping the cake tender and flavorful.
How do I know when my cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done and ready to cool.
Can I make this cake vegan or dairy-free?
You’d need to replace butter with a vegan alternative, use a plant-based yogurt instead of sour cream, and swap heavy cream for coconut cream or a non-dairy whip. Adjust baking times and ingredients accordingly.
What’s the best way to slice the cake cleanly?
Use a sharp serrated knife and cut with a gentle, sawing motion. It helps to chill the cake slightly beforehand for easier slicing and neater layers.
Final Thoughts
There is something truly magical about the Strawberry Shortcake Cake Recipe that brings joy no matter the occasion. Its balance of fluffy cake, fresh strawberries, and luscious whipped cream is a timeless classic that will brighten any day. I encourage you to gather your ingredients, roll up your sleeves, and dive into creating this irresistible cake. Your friends and family will thank you, and you’ll have a new staple recipe to cherish forever!
Print
Strawberry Shortcake Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Strawberry Shortcake Cake is a delightful layered dessert featuring tender vanilla cake layers, juicy macerated fresh strawberries, and fluffy homemade whipped cream. Perfect for spring and summer celebrations, this classic cake combines simple ingredients for an irresistible treat that’s as beautiful as it is delicious.
Ingredients
Cake
- 2 cups all-purpose flour
- 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
- 1 teaspoon vanilla extract
- 1 cup sour cream
Strawberries
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside to combine evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate air and ensure even mixing. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Add the dry ingredients alternately with the sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can make the cake tough.
- Divide Batter and Bake: Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before assembling.
- Macerate Strawberries: While the cakes cool, toss sliced strawberries with granulated sugar in a bowl. Set aside for 15-20 minutes to allow the strawberries to release their juices and become sweetened.
- Prepare Whipped Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and airy topping.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of whipped cream over the top, followed by a layer of macerated strawberries.
- Finish the Cake: Place the second cake layer on top and repeat spreading whipped cream and strawberries. Garnish the top with additional fresh strawberries if desired for a beautiful finishing touch.
Notes
- For best results, use fresh ripe strawberries for natural sweetness and flavor.
- Make sure the butter is softened (not melted) to achieve the proper cake texture.
- Chilling the bowl and beaters before whipping cream helps it whip faster and hold peaks better.
- This cake can be kept refrigerated for up to 2 days but is best served the day it is assembled.
- To save time, strawberries can be macerated ahead and kept in the fridge for several hours.
