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
Scale
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
