If you are on the hunt for a dessert that captures the very essence of summer and sweet celebration, look no further than The Best Strawberry Shortcake Cake Recipe. This delightful treat brings together soft, tender cake layers, luscious whipped cream, and juicy, fresh strawberries into a perfect harmony that tastes like pure joy in every bite. Whether you’re making it for a family gathering, a special occasion, or just because the craving strikes, this recipe is guaranteed to impress with its wonderful texture, fresh flavors, and inviting appearance that says “eat me now!”
Ingredients You’ll Need
This recipe relies on simple yet essential ingredients that come together to create a flavor-packed masterpiece. Each plays a key role in delivering the perfect balance of moist cake, creamy frosting, and sweet strawberries bursting with freshness.
- 2 cups all-purpose flour: Provides the structure and light crumb of the cake layers.
- 2 teaspoons baking powder: Adds the needed lift to keep the cake airy and soft.
- 1/2 teaspoon baking soda: Works with the sour cream to help the cake rise beautifully.
- 1/4 teaspoon salt: Enhances flavor and balances sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and tenderness to the cake.
- 1 cup granulated sugar: Sweetens the cake while helping to create a tender crumb.
- 2 large eggs: Bind ingredients together and provide moisture.
- 1 teaspoon vanilla extract: Infuses the cake with warm, comforting flavor.
- 1 cup sour cream: Adds moisture and slight tang for a complex flavor profile.
- 4 cups fresh strawberries, sliced: The star ingredient offering fresh, juicy brightness.
- 1/4 cup granulated sugar (for strawberries): Sweetens the berries and helps release their natural juices.
- 1 cup heavy whipping cream: Whipped into light, fluffy cream for luscious layers.
- 1/4 cup powdered sugar: Sweetens the whipped cream perfectly without graininess.
- 1 teaspoon vanilla extract (for whipped cream): Adds subtle flavor depth to the topping.
How to Make The Best Strawberry Shortcake Cake Recipe
Step 1: Prep and Mix Dry Ingredients
Start by preheating your oven to 350°F (175°C), and prepare two 9-inch round cake pans by greasing and lightly flouring them. Then, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This ensures all the leavening agents are evenly distributed and your cake will rise perfectly.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale. This step is crucial for a tender cake because the butter traps air that helps the cake rise beautifully later.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time to the creamed butter and sugar, beating well after each addition. This helps the ingredients combine smoothly without curdling. Stir in the vanilla extract, which adds an irresistible aroma and warmth to the batter.
Step 4: Combine Dry Ingredients and Sour Cream
Now for the magic: add the dry ingredients alternately with the sour cream to the wet mixture, beginning and ending with the dry ingredients. Stir carefully until just combined; overmixing will make the cake tough, but you want everything just blended well.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans, smoothing the tops to ensure even baking. Bake for about 25 to 30 minutes, checking doneness by inserting a toothpick into the center — it should come out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. This step helps prevent your cake from breaking when you assemble.
Step 6: Macerate the Strawberries
While the cake cools, toss the sliced strawberries with 1/4 cup granulated sugar. Let them sit for 15 to 20 minutes so they release their sweet juices — this maceration adds depth to the strawberries’ natural flavor and keeps them juicy when layered in the cake.
Step 7: Prepare the Whipped Cream
Beat the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form. This whipped cream acts as both the creamy layer and light frosting, perfectly complementing the fresh strawberries and tender cake.
Step 8: Assemble Your Strawberry Shortcake Cake
Place one cake layer on a serving plate, spread a generous layer of the whipped cream on top, then spoon over some of the macerated strawberries with their juices. Carefully add the second cake layer, then repeat the whipped cream and strawberry topping. For that picture-perfect finish, garnish with extra fresh strawberries if you like.
How to Serve The Best Strawberry Shortcake Cake Recipe
Garnishes
A sprinkle of mint leaves or a light dusting of powdered sugar can elevate the presentation of this cake. Fresh whole strawberries or even edible flowers can make the dessert feel extra special and inviting.
Side Dishes
Pair this strawberry shortcake cake with a scoop of vanilla ice cream or a dollop of lemon curd on the side to add a tangy contrast and make your dessert spread even more impressive.
The Best Strawberry Shortcake Cake Recipe Creative Ways to Present
Try serving the cake in individual clear glass trifle bowls layered with whipped cream and strawberries for a fun and elegant twist. Or, cut the cake into petite squares and serve with mini forks for a delightful party treat that’s easy to share.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake tightly covered in the refrigerator for up to three days. The whipped cream and strawberries will keep their freshness best when chilled, but be sure to cover well to prevent the cake from drying out.
Freezing
If you want to freeze, wrap the unassembled cake layers tightly in plastic wrap and then aluminum foil before placing in the freezer. Freeze for up to one month. Once ready to assemble, thaw completely in the refrigerator overnight before adding fresh whipped cream and strawberries.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating is not recommended. If you must warm it slightly, keep it brief and gentle to avoid melting the whipped cream.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries are preferred for The Best Strawberry Shortcake Cake Recipe because they maintain their texture and sweetness better when macerated. Frozen strawberries tend to be too watery and mushy once thawed, which can affect the cake’s consistency.
Is sour cream necessary in the cake batter?
Yes! Sour cream adds moisture and a subtle tang that balances the sweetness and improves the cake’s tenderness, making this strawberry shortcake cake moist and flavorful.
Can I make this cake dairy-free?
While you can try substituting dairy-free butter and a coconut-based cream alternative for the whipped cream, the texture and flavor will be quite different from the classic version. Experimentation is welcome but note that the traditional recipe shines with real dairy.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is perfectly baked. Avoid overbaking as it can dry out the layers.
Can I prepare the cake layers in advance?
Absolutely! You can bake the layers a day or two ahead, wrap them tightly, and store in the refrigerator. Assemble the cake just before serving for the freshest results.
Final Thoughts
There’s nothing quite like the joy of making and sharing The Best Strawberry Shortcake Cake Recipe. It’s a beautiful celebration of fresh strawberries, fluffy cake, and creamy whipped topping, all in one stunning dessert. Once you try it, this cake will become a beloved go-to for warm-weather gatherings, special family moments, or simply a sweet day brightener. So grab those strawberries, roll up your sleeves, and bake yourself a slice of happiness!
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The Best Strawberry Shortcake Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Best Strawberry Shortcake Cake is a delightful twist on the classic summer dessert, featuring layers of moist vanilla cake, luscious macerated strawberries, and fluffy whipped cream. Perfectly balanced with sweet and tangy flavors, this recipe makes an impressive yet easy-to-make cake ideal for gatherings or special occasions.
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
Strawberry Filling:
- 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 your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream butter and sugar: Using a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract to infuse flavor.
- Combine dry and wet ingredients: Alternately add the dry ingredient mixture and sour cream to the wet batter, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Divide batter and bake: Evenly distribute the cake batter between the two prepared pans, smoothing the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Macerate strawberries: While the cakes cool, mix the sliced strawberries with granulated sugar in a bowl. Let them sit for 15-20 minutes to release their natural juices and enhance flavor.
- Whip the cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using a mixer until stiff peaks form, creating a smooth and airy whipped cream.
- Assemble the cake: Place one cooled cake layer onto a serving plate. Spread a generous layer of whipped cream over it, then top with a layer of the macerated strawberries.
- Finish assembly: Add the second cake layer on top and repeat the process with whipped cream and strawberries. Garnish the top with extra strawberries if desired for a stunning presentation.
Notes
- For best results, use fresh, ripe strawberries to maximize sweetness and flavor.
- Make sure not to overmix the batter to keep the cake tender and light.
- Chill the mixing bowl and beaters before whipping the cream to help it whip faster and hold its shape.
- You can prepare the strawberry mixture ahead and refrigerate it to save time on the day of serving.
- This cake is best served the same day or the next day for optimum freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
