Hey there, fellow food lovers! Nyla here, and I’m absolutely buzzing to share my latest kitchen creation with you: Strawberry Shortcake Cake! Picture this: layers of fluffy, tender cake soaked in strawberry goodness, stacked high with whipped cream, and bursting with fresh, juicy strawberries.

It’s the dessert of my dreams, and trust me, it’ll turn any meal into a celebration.

My quest for the perfect Strawberry Shortcake Cake led me through countless late-night kitchen experiments. Each attempt was a step closer to achieving that perfect balance of sweetness, tanginess, and pure, comforting deliciousness. It’s a flavor adventure, and I’m so excited to bring you along!

I’ve always loved the classic strawberry shortcake, but I wanted something…more. I wanted a dessert that was both familiar and exciting, comforting and bold. This Strawberry Shortcake Cake is the answer!

I’m talking about a dessert that gets people talking, a dessert that makes them smile. It’s the kind of dessert that you crave long after the last bite. So, grab your apron, and let’s get ready to whip up some delicious magic together! I can’t wait to share this Strawberry Shortcake Cake experience with you.

INGREDIENTS You Need

This Strawberry Shortcake Cake ingredient list is all about flavors that work together. No crazy stuff, just good old-fashioned deliciousness. Here’s what you’ll need to make the cake layers:

All-Purpose Flour: 3 cups – This forms the base of our cake.
Granulated Sugar: 2 cups – For sweetness, of course!
Baking Powder: 3 teaspoons – This helps the cake rise and become fluffy.
Salt: 1/2 teaspoon – Just a pinch to enhance the other flavors.
Unsalted Butter: 1 cup (2 sticks), softened – Adds richness and moisture.
Eggs: 4 large – These bind everything together.
Whole Milk: 1 cup – For a tender crumb.
Vanilla Extract: 2 teaspoons – This adds a warm, comforting flavor.

For the strawberry filling:

Fresh Strawberries: 2 pounds, hulled and sliced – The star of the show!
Granulated Sugar: 1/2 cup – To sweeten the strawberries.
Lemon Juice: 1 tablespoon – Adds a touch of brightness.

For the whipped cream frosting:

Heavy Whipping Cream: 3 cups – The base of our light and airy frosting.
Powdered Sugar: 1/2 cup – To sweeten the whipped cream.
Vanilla Extract: 1 teaspoon – Enhances the flavor of the whipped cream.

No worries if you don’t have lemon juice – I use a splash of orange juice all the time in my Strawberry Shortcake Cake! You can grab these ingredients during your normal shopping trip. This Strawberry Shortcake Cake gets its amazing taste from the combination of fresh strawberries and rich, buttery cake.

Ingredient prep shortcuts for busy weeknights? Hull and slice the strawberries the day before! I love adding extra vanilla to my Strawberry Shortcake Cake for that extra kick. Store any leftover strawberries in an airtight container in the fridge to keep them fresh.

Strawberry Shortcake Cake ingredients: flour, sugar, strawberries, and more.

Let’s Make Some!

Ready to dive into this Strawberry Shortcake Cake adventure with me? Let’s do it!

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans. This is my favorite part of making Strawberry Shortcake Cake – watch the magic happen!
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures that everything is evenly distributed.
Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
Add Eggs: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix!
Divide and Bake: Divide the batter evenly among the prepared cake pans. Bake 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 before inverting them onto a wire rack to cool completely. While your Strawberry Shortcake Cake is doing its thing, get ready for some amazing aromas!
Prepare Strawberry Filling: In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Let them sit for about 15-20 minutes, stirring occasionally, to allow the juices to release.
Make Whipped Cream: In a large bowl, beat the heavy whipping cream with a mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
Assemble Cake: Place one cake layer on a serving plate. Spread half of the strawberry mixture evenly over the cake. Top with one-third of the whipped cream.
Repeat Layers: Place the second cake layer on top of the whipped cream. Spread the remaining strawberry mixture over the cake, and top with another one-third of the whipped cream.
Top Layer: Place the final cake layer on top, and frost the entire cake with the remaining whipped cream. Don’t worry if your Strawberry Shortcake Cake looks a little rustic – that’s part of its charm!
Garnish: Decorate with extra fresh strawberries, if desired. I usually let my finished Strawberry Shortcake Cake sit in the fridge for at least 30 minutes before serving.

In my kitchen, this Strawberry Shortcake Cake usually takes about an hour to prep and bake, plus cooling time. This is where the magic starts happening! Your Strawberry Shortcake Cake should smell absolutely incredible right now.

How to Serve Up This!

People literally do happy dances when this Strawberry Shortcake Cake hits the table with a scoop of vanilla ice cream on the side. Seriously, try it! This Strawberry Shortcake Cake is perfect for those weeknight dinners that need to be special.

I love to enjoy this Strawberry Shortcake Cake with a cup of hot coffee or a glass of cold milk. The warmth of the coffee and the cool creaminess of the milk are the perfect complements to the sweet and tangy flavors of the cake.

For bold flavor pairings that complement perfectly, try serving this cake with a drizzle of balsamic glaze or a sprinkle of fresh mint. The balsamic glaze adds a touch of acidity that balances the sweetness of the strawberries, while the fresh mint adds a refreshing herbal note.

This Strawberry Shortcake Cake is perfect for birthdays, anniversaries, or any occasion that calls for a celebration. It’s also a great way to impress your friends and family at potlucks and barbecues.

For presentation ideas that wow guests, try layering the cake in a trifle bowl or decorating it with edible flowers. A trifle bowl allows you to showcase the beautiful layers of cake, strawberries, and whipped cream. Edible flowers add a touch of elegance and sophistication.

Creative leftover transformations? Crumble the cake and mix it with yogurt and granola for a delicious breakfast parfait. I’ve also mixed leftover Strawberry Shortcake Cake into a milkshake – incredible!

For fusion variations I’ve experimented with, try adding a layer of lemon curd or a sprinkle of toasted almonds. The lemon curd adds a tangy twist, while the toasted almonds add a crunchy texture.

FAQs:

Got questions? I’ve got answers! Let’s tackle some common Strawberry Shortcake Cake concerns.

Will kitchen newbies succeed with this Strawberry Shortcake Cake?

Absolutely! This recipe is designed to be straightforward and easy to follow. If you can mix ingredients and operate an oven, you can definitely make this cake!

What if I mess up my Strawberry Shortcake Cake?

(Spoiler: it’ll still taste incredible!) Even if the cake layers aren’t perfectly even or the frosting is a little messy, the combination of flavors will still be amazing. Remember, it’s all about the taste!

How can I prep this Strawberry Shortcake Cake for busy weeknights?

You can bake the cake layers ahead of time and store them in the fridge or freezer. You can also prepare the strawberry filling a day in advance. Then, all you have to do is assemble the cake and whip up the frosting when you’re ready to serve it.

Can I use frozen strawberries?

Fresh strawberries are best for this recipe, but you can use frozen strawberries in a pinch. Just make sure to thaw them completely and drain off any excess liquid before using them.

Can I make this cake gluten-free?

Yes! Simply substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to choose a blend that contains xanthan gum for best results.

Can I reduce the amount of sugar?

You can reduce the amount of sugar slightly, but keep in mind that it will affect the flavor and texture of the cake. I recommend reducing the sugar by no more than 1/4 cup.

What’s the best way to store this cake?

Store any leftover cake in the fridge in an airtight container. It will stay fresh for up to 3 days.

This Strawberry Shortcake Cake recipe is pretty forgiving. I’ve tried different variations with different types of berries, and they’ve all turned out great! My family loves this cake, and they always ask for seconds.

CONCLUSION:

This Strawberry Shortcake Cake brings me joy because it’s a reminder of simple pleasures and shared moments with loved ones. It’s a dessert that’s both comforting and celebratory, perfect for any occasion.

My Strawberry Shortcake Cake Flavor Secrets:

Use high-quality ingredients: The better the ingredients, the better the cake will taste.
Don’t overmix the batter: Overmixing can result in a tough cake. Mix until just combined.
Let the cake cool completely: This will prevent the frosting from melting.

Delicious Strawberry Shortcake Cake variations I’ve tested:

Chocolate Strawberry Shortcake Cake: Add cocoa powder to the cake batter for a chocolatey twist.
Lemon Strawberry Shortcake Cake: Add lemon zest to the cake batter and lemon juice to the strawberry filling for a bright and citrusy flavor.
Almond Strawberry Shortcake Cake: Add almond extract to the cake batter and sprinkle toasted almonds on top of the frosting for a nutty crunch.

The chocolate version is perfect for birthdays, the lemon version is great for summer gatherings, and the almond version is ideal for more formal occasions. Trust your taste buds and get creative with this Strawberry Shortcake Cake! The Hawaiian Pineapple Carrot Cream Cake is a great variation that includes fruit.

I’m so excited for you to embark on this Strawberry Shortcake Cake adventure and experience the delicious magic for yourself! For more weeknight winners that don’t sacrifice on taste, check out the Butternut Squash Pancakes. Be sure to check out the Vegan Apple Crumble Cheesecake, it is guaranteed to make your mouth water!

This Strawberry Shortcake Cake reminds me of another bold flavor favorite, find out more at Sugar and Sparrow’s article: Strawberry Shortcake Layer Cake Recipe – Sugar & Sparrow. For great ways to prepare and cook a strawberry shortcake, Celebrating Sweets is the place to learn, Strawberry Shortcake Cake – Celebrating Sweets. For more fun receipes and ideas, check out Sugar Geek Show article Strawberry Shortcake Cake – Sugar Geek Show.

Let’s turn meals into something special together! I can’t wait to hear about your Strawberry Shortcake Cake creations! 💕

Strawberry Shortcake Cake

Print Recipe

This Strawberry Shortcake Cake is a delightful twist on a classic dessert. Layers of soft cake, whipped cream, and fresh strawberries combine for a perfect summer treat.

Author: Nyla
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, softened
1 cup milk
2 large eggs
1 teaspoon vanilla extract
4 cups fresh strawberries, sliced
2 cups heavy cream
1/2 cup powdered sugar

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add softened butter and milk to the dry ingredients. Beat with an electric mixer until just combined.
Add eggs and vanilla extract. Beat for 2 minutes until smooth.
Pour batter evenly into prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
While cakes are cooling, prepare the whipped cream: In a large bowl, beat heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form.
Once cakes are completely cooled, level the tops if necessary.
Place one cake layer on a serving plate. Spread half of the whipped cream over the cake layer, then top with half of the sliced strawberries.
Place the second cake layer on top, and repeat with the remaining whipped cream and strawberries.
Chill for at least 30 minutes before serving.

Notes

For an extra touch, drizzle a strawberry syrup over the cake before serving.