Creating a delightful dessert can bring a sense of calm to a busy day. This Strawberry Shortcake Cake fits perfectly into weekday evenings, relaxed weekends, or any gathering where you’d like to share something sweet. It’s simple to whip up, delivering both comfort and satisfaction with each bite. The tender cake layers, fresh strawberries, and whipped cream come together beautifully, making it an inviting option for quiet moments spent at home. Let’s dive into this recipe and enjoy the process of making it.
Why You’ll Love This Recipe Strawberry Shortcake Cake
This cross between cake and classic shortcake offers ease and reliability, perfect for both home bakers and dessert lovers alike. A harmonious balance of sweet strawberries and rich whipped cream makes every bite enjoyable and comforting. The Strawberry Shortcake Cake delivers practical everyday value, whether it’s for a casual family dessert or a special occasion.
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pans
- Parchment paper
Ingredients
- 1 and 1/4 cups cake flour (provides lightness)
- 2/3 cup granulated sugar (adds sweetness)
- 1 teaspoon baking powder (helps the cake rise)
- 1/4 teaspoon salt (enhances flavor)
- 1/4 cup unsalted butter, cubed and softened (adds richness)
- 1 teaspoon pure vanilla extract (imparts flavor)
- 1/2 cup whole milk, at room temperature and divided (moisture)
- 1 large egg, at room temperature (binds ingredients)
- 2 Tablespoons canola oil (adds moisture)
- 1 and 1/2 cups sliced strawberries (fresh fruit flavor)
- 1 Tablespoon strawberry jam (boosts strawberry flavor)
- 1 teaspoon granulated sugar (sweetens strawberries)
- 1 cup cold heavy cream (for whipping)
- 2 Tablespoons confectioners’ sugar (adds sweetness to cream)
- 1/2 teaspoon pure vanilla extract (adds flavor to whipped cream)
How to Make Strawberry Shortcake Cake
Step 1. Begin by preheating your oven and preparing your cake pans. Grease two 9-inch round cake pans and line the bottoms with parchment paper for easier cake removal. This helps ensure that the cakes come out easily and maintain their shape for layering.
Step 2. In a mixing bowl, combine the cake flour, granulated sugar, baking powder, and salt. Stir these dry ingredients together until well mixed. A thorough mix ensures even distribution of the leavening agent and salt, which is crucial for achieving a well-risen cake.
Step 3. Next, add in the softened unsalted butter. Using an electric mixer or a whisk, beat the mixture until it resembles coarse crumbs. This process incorporates air into the batter, essential for achieving a light texture in the final cake.
Step 4. Pour in one teaspoon of pure vanilla extract and half of the whole milk. Mix slowly until everything is combined. You want to bring the ingredients together without overmixing, so watch for a smooth batter with minimal lumps.
Step 5. Add the large egg and the remaining whole milk, along with the canola oil. Continue mixing at a low speed until smooth and homogenous. This step binds all the ingredients, ensuring your cake is light and fluffy.
Step 6. Once the batter is ready, evenly distribute it between the two prepared cake pans. Spreading the batter out helps ensure that the cakes bake evenly.
Step 7. Place the pans in the preheated oven and bake until a toothpick inserted in the center comes out clean. You’ll know the cakes are ready when they spring back lightly when pressed and the tops are golden.
Step 8. After baking, allow the cakes to cool in their pans for a short time, then it’s best to turn them out onto a wire rack to cool completely. This prevents moisture buildup, which could affect the cake’s texture.
Step 9. While the cakes are cooling, prepare your strawberries. In a bowl, combine the sliced strawberries with 1 teaspoon of granulated sugar and the tablespoon of strawberry jam. Toss gently to coat. This gives the strawberries a nice shine and enhances their natural sweetness.
Step 10. Once the cakes have cooled, whip the cold heavy cream with the confectioners’ sugar and half a teaspoon of pure vanilla extract until soft peaks form. This whipped cream will add a rich, creamy layer to your cake and balance the sweetness of the strawberries.
Step 11. To assemble, place one layer of the cake on a serving platter. Spread half of the whipped cream over the first layer, then top with half of the strawberry mixture. The cream and strawberries create a beautiful contrast in texture and flavor.
Step 12. Carefully place the second layer of cake on top of the first. Finish by topping with the remaining whipped cream and the strawberries. This final touch elevates the dessert with freshness and color, inviting everyone to dig in.
Serving Suggestions
This Strawberry Shortcake Cake is versatile and can be enjoyed at different times. Try it for breakfast paired with coffee, or serve it as a delightful afternoon snack. It also makes an excellent dessert for family dinners, where everyone can enjoy a slice. Leftovers, if there are any, keep well in the fridge and can be a sweet treat for the next day.
Pro Tips for Best Results
- Use room temperature ingredients: This helps create a smoother batter and more stable cake.
- Don’t overmix the batter: This ensures a tender cake and prevents it from becoming tough.
- Cool the cakes completely: This prevents the whipped cream from melting when assembled.
- Slice strawberries just before using: This keeps them fresh and vibrant rather than soggy.
- Keep whipped cream cold: Whipping just before assembly can help maintain its structure.
- Store leftovers covered in the fridge: This keeps the cake moist while avoiding odors.
Common Mistakes to Avoid
- Overmixing the batter: This leads to a dense cake instead of a light one. Mix just until combined to keep the texture tender.
- Using cold eggs or milk: Cold ingredients can prevent the batter from coming together smoothly. Always ensure these are at room temperature.
- Not cooling the cake completely before assembling: Adding whipped cream to warm cake can cause it to melt and slide off. Let the cake cool fully on a wire rack.
- Forgetting to grease the pans: This could result in cakes sticking to the pan, making them difficult to remove. Proper preparation ensures easy release.
- Using unripe strawberries: These may lack flavor and sweetness, which are key for this dessert. Use ripe, sweet strawberries for the best taste.
- Skipping the vanilla in the whipped cream: It adds depth and flavor. Without it, the cream may taste flat.
Variations & Substitutions
Consider incorporating different fruits, such as blueberries or raspberries, to enhance your cake. You can also replace the strawberry jam with a different fruit preserves to adjust the flavor profile subtly. For those looking for a lighter option, swapping half of the heavy cream with Greek yogurt can provide a nice tang while keeping the dessert creamy.
Storage & Reheating
Leftover cake can be stored at room temperature for a day, but for longer freshness, keep it in the refrigerator. Ensure it’s covered well to prevent drying out. If you want to store it for an extended period, freezing is an option. Wrap slices in plastic wrap and place them in an airtight container. If you’re reheating, let slices come to room temperature before serving to maintain their texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make the cakes ahead of time. Just wrap them tightly once cooled and store in the refrigerator for up to two days. Assemble the cake with whipped cream and strawberries just before serving for the best texture.
How long does it last in the fridge?
The assembled cake will last in the fridge for about 2-3 days. Make sure it’s covered to retain moisture and to prevent it from absorbing odors from the fridge.
Can I freeze this recipe?
Yes, you can freeze the individual cake layers. Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months. However, once assembled with cream, it’s best enjoyed fresh.
What can I substitute for one ingredient?
If you need to substitute, you can use almond milk instead of whole milk for a slight flavor change. Just ensure it’s unsweetened for the best results.
Why didn’t my recipe turn out as expected?
Several factors can contribute to this. Common issues include using cold ingredients, overmixing the batter, or inaccurate measurements. Double-check your ingredients and mixing techniques for consistent results next time.
Final Thoughts
Making Strawberry Shortcake Cake is not just about the final product, but also about the nurturing experience of baking. Each step brings a bit of joy, whether it’s mixing or assembling the layers. Enjoying a slice with friends or family adds to the warmth of the moment. It’s a simple yet satisfying dessert that connects us to the pleasures of home cooking, inviting everyone around the table to share in the sweetness.
Strawberry Shortcake Cake
Ingredients
For the Cake
- 1.25 cups cake flour provides lightness
- 2/3 cup granulated sugar adds sweetness
- 1 teaspoon baking powder helps the cake rise
- 1/4 teaspoon salt enhances flavor
- 1/4 cup unsalted butter, cubed and softened adds richness
- 1 teaspoon pure vanilla extract imparts flavor
- 1/2 cup whole milk, at room temperature, divided moisture
- 1 large egg, at room temperature binds ingredients
- 2 tablespoons canola oil adds moisture
For the Strawberry Filling
- 1.5 cups sliced strawberries fresh fruit flavor
- 1 tablespoon strawberry jam boosts strawberry flavor
- 1 teaspoon granulated sugar sweetens strawberries
For the Whipped Cream
- 1 cup cold heavy cream for whipping
- 2 tablespoons confectioners’ sugar adds sweetness to cream
- 1/2 teaspoon pure vanilla extract adds flavor to whipped cream
Instructions
Preparation
- Preheat your oven and prepare your cake pans by greasing two 9-inch round cake pans and lining the bottoms with parchment paper.
- In a mixing bowl, combine the cake flour, granulated sugar, baking powder, and salt. Stir until well mixed.
- Add the softened unsalted butter and beat until the mixture resembles coarse crumbs.
- Pour in one teaspoon of pure vanilla extract and half of the whole milk. Mix until combined.
- Add the egg and the remaining milk, along with the canola oil. Mix until smooth.
- Evenly distribute the batter between the two prepared cake pans.
Baking
- Bake the cakes until a toothpick inserted in the center comes out clean, about 25 minutes.
- Allow the cakes to cool in their pans for a short time, then turn them out onto a wire rack to cool completely.
Assembly
- Prepare the strawberries by combining them in a bowl with 1 teaspoon of sugar and 1 tablespoon of strawberry jam. Toss gently.
- Whip the cold heavy cream with confectioners’ sugar and half a teaspoon of vanilla until soft peaks form.
- Place one cake layer on a serving platter, spread half of the whipped cream over it, and top with half of the strawberry mixture.
- Carefully place the second layer on top and finish with the remaining whipped cream and strawberries.