Table of Contents
- Key Takeaways
- Why You’ll Love This Strawberry Shortcake Cake
- The Secret to the Perfect Cake Layers
- Choosing the Freshest Strawberries
- How to Make the Best Whipped Cream Frosting
- Serving and Storing Your Cake
- Frequently Asked Questions
Key Takeaways
This Strawberry Shortcake Cake is a delicious blend of soft vanilla cake, fresh strawberries, and a light, airy whipped cream frosting. It’s perfect for summer gatherings, birthdays, or just because you crave something sweet and refreshing. Follow this guide to ensure you make the best version of this delightful dessert.
Why You’ll Love This Strawberry Shortcake Cake
At Betty Cooks, we believe that the best desserts come from simple, high-quality ingredients. This Strawberry Shortcake Cake is a crowd-pleaser, bringing together moist vanilla cake, juicy strawberries, and fluffy whipped cream for a dessert that’s as beautiful as it is delicious.
The Secret to the Perfect Cake Layers
The key to achieving soft, moist cake layers is using room-temperature butter and eggs. This helps the batter mix evenly, ensuring a uniform rise in the oven. Don’t overmix the batter—just combine until everything is well incorporated.
Choosing the Freshest Strawberries
Fresh strawberries are essential for the best flavor. Look for bright red berries with a natural shine and fresh green tops. If strawberries aren’t in season, you can use frozen ones, but be sure to thaw and drain them well before layering.
How to Make the Best Whipped Cream Frosting
Whipped cream is what ties this whole dessert together. For the perfect consistency, chill your mixing bowl and beaters before whipping the cream. Adding powdered sugar instead of granulated sugar helps stabilize the whipped cream, ensuring it holds up beautifully when frosting the cake.
Serving and Storing Your Cake
This Strawberry Shortcake Cake is best served fresh, but it can be refrigerated for up to two days. For the best taste, let it sit at room temperature for about 15 minutes before serving. If you have leftovers, cover them loosely with plastic wrap to keep the whipped cream from absorbing refrigerator odors.
Frequently Asked Questions
- Can I use store-bought whipped cream? While homemade whipped cream is best, you can use store-bought if you’re short on time.
- How do I make this cake ahead of time? You can bake the cake layers a day in advance and store them in an airtight container. Assemble the cake with strawberries and whipped cream just before serving.
- Can I make this cake gluten-free? Yes! Use a high-quality gluten-free flour blend in place of all-purpose flour.
For more delicious recipes, visit Betty Cooks for your next baking inspiration!
Strawberry Shortcake Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 2 cups fresh strawberries, chopped
- 1/4 cup sugar (for strawberries)
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternately add flour mixture and milk to the batter, beginning and ending with flour.
- Divide batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Mix strawberries with 1/4 cup sugar and let sit for 15 minutes.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Layer the cake with whipped cream and macerated strawberries between each layer.
- Frost the entire cake with remaining whipped cream and garnish with extra strawberries.
- Chill for at least 1 hour before serving.
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