why make this recipe
Strawberry Shortcake Cake is a classic dessert that everyone loves. It combines fluffy cake with fresh strawberries and whipped cream, making it a perfect treat for any occasion. Whether you’re celebrating a birthday, a family gathering, or just a sunny day, this cake will surely bring joy to all. The sweet and tangy strawberries paired with the light and airy cake create a delightful balance that is simply unforgettable.
how to make Unforgettable Strawberry Shortcake Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add the butter, milk, eggs, and vanilla extract, and mix until smooth.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely, then slice each in half horizontally to create four layers.
- Assemble the cake by layering the strawberries and whipped cream between the cake layers, finishing with whipped cream on top and additional strawberries as a garnish.
how to serve Unforgettable Strawberry Shortcake Cake
Serve the cake chilled or at room temperature. It’s great on its own but can also be paired with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra treat. This cake is sure to impress your family and friends when you bring it to the table!
how to store Unforgettable Strawberry Shortcake Cake
Store any leftover cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. The cake is best consumed within 3-4 days, but it may still taste good for up to a week.
tips to make Unforgettable Strawberry Shortcake Cake
- Always use fresh strawberries for the best flavor. If strawberries are not in season, you might consider using other berries as a substitute.
- Make sure your butter is softened to room temperature for easy mixing.
- Whip the cream just until stiff peaks form to create a light and fluffy topping.
- Feel free to add a little lemon zest to the whipped cream for a citrus twist.
variation
You can change up this recipe by adding layers of other fruits like blueberries or raspberries. For a chocolate lover’s version, substitute some of the vanilla extract with chocolate extract and add cocoa powder to the cake batter.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance. Just make sure to cool them completely and store them wrapped in plastic wrap.
Q: How do I know when the cake is done baking?
A: A toothpick inserted into the center of the cake should come out clean when it’s done. If it comes out with wet batter, bake for a few more minutes.
Q: Can I use frozen strawberries instead of fresh ones?
A: Yes, but fresh strawberries are recommended for the best texture and flavor. If using frozen strawberries, thaw and drain them to avoid excess moisture in the cake.
Unforgettable Strawberry Shortcake Cake
A classic dessert combining fluffy cake with fresh strawberries and whipped cream, perfect for any celebration.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine in a large mixing bowl flour, sugar, baking powder, and salt.
- Add the butter, milk, eggs, and vanilla extract, and mix until smooth.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely, then slice each in half horizontally to create four layers.
- Assemble the cake by layering the strawberries and whipped cream between the cake layers, finishing with whipped cream on top and additional strawberries as a garnish.
Notes
Always use fresh strawberries for the best flavor. Store leftover cake in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
