Strawberry Shortcake Cake with Cream

Transform your dessert experience with this heavenly Strawberry Shortcake Cake that promises to be the most irresistible treat in your recipe collection.

This classic dessert combines the light, tender texture of a perfect cake with the bright, fresh flavor of ripe strawberries and billowy whipped cream. Moreover, it's surprisingly easy to make and guaranteed to impress everyone at your table.

Perfect for summer gatherings, special occasions, or simply satisfying your sweet tooth, this Strawberry Shortcake Cake will become your new go-to dessert sensation.

Strawberry Shortcake Cake: A Sweet Slice of Heaven

Imagine a cake that captures the essence of summer in every single bite. The delicate, buttery cake layers mingle perfectly with macerated strawberries and clouds of whipped cream, creating a dessert that's both elegant and comforting.

Get ready to discover a recipe that transforms simple ingredients into a show-stopping treat that will have everyone begging for seconds.

Serving Suggestions:

Your Strawberry Shortcake Cake is perfect when paired with:

• Vanilla ice cream
• Fresh mint leaves
• Additional whipped cream
• Sliced almonds
• Extra macerated strawberries

Pro Tips for the Perfect Strawberry Shortcake Cake:

Butter Brilliance: Use cold butter and work quickly to create a tender, flaky cake base.

Strawberry Selection: Choose ripe, fragrant strawberries for the most intense flavor.

Whipping Wisdom: Chill your bowl and beaters for the fluffiest whipped cream.

Maceration Magic: Let strawberries sit with sugar to draw out their natural juices.

Make-Ahead Marvel: Prepare components in advance for stress-free entertaining.

Strawberry Shortcake Cake Recipe Details:

• Preparation time: 30 minutes
• Baking time: 20-25 minutes
• Chilling time: 30 minutes
• Servings: 8-10
• Equipment: Two 8-inch cake pans, mixing bowls, electric mixer

This Strawberry Shortcake Cake is more than just a dessert – it's a celebration of simple, pure flavors that will transport you to a sunny summer day.

Ingredients:

For the Cake Base:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• ⅔ cup whole milk
• 1 large egg
• 1 teaspoon vanilla extract

For the Strawberry Topping:

• 1 pound fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F. Carefully prepare two 8-inch round cake pans by greasing them and lining with parchment paper for easy removal.
2. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. Ensure all dry ingredients are evenly distributed.
3. Add the chilled, cubed butter to the flour mixture. Work quickly using a pastry cutter or your fingers to create coarse crumbs. The key is to keep the butter cold to ensure a tender cake.
4. In a separate bowl, whisk together milk, egg, and vanilla extract. Pour this wet mixture into the dry ingredients, stirring gently until just combined.
5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and tap the pans gently to release any air bubbles.
6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in their pans for 10 minutes before transferring to a wire rack.
7. While cakes cool, prepare the strawberries. In a medium bowl, toss sliced strawberries with 2 tablespoons of sugar. Let them sit for 15 minutes to release their natural juices.
8. For the whipped cream, pour heavy cream into a chilled mixing bowl. Add powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form.
9. To assemble the cake, place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top, then arrange half of the macerated strawberries.
10. Carefully place the second cake layer on top. Cover with remaining whipped cream and garnish with the rest of the strawberries.

Ready to Indulge!

Let the assembled cake rest for about 30 minutes before serving. This allows the flavors to meld and the cake to settle beautifully.

Storage Solutions:

• Refrigerate in an airtight container
• Best consumed within 2-3 days
• Keep whipped cream and cake separate if storing longer
• Bring to room temperature for 15 minutes before serving
• Avoid freezing the assembled cake

Whether you're celebrating a special occasion or simply craving a taste of summer, this Strawberry Shortcake Cake with Cream promises to be a crowd-pleasing masterpiece that captures the essence of sweet, simple joy.

Print