Introduction
Who doesn’t love a slice of strawberry shortcake cake? With its layers of fluffy shortcake, sweet strawberries, and pillowy whipped cream, it’s a dessert that tastes like summer in every bite. This recipe is perfect for making a show-stopping dessert with minimal fuss. Whether planning a family gathering, a casual brunch, or just a treat for yourself, this cake will surely impress. Ready to get started? Let’s dive in!
What Makes This Recipe Special
There’s something magical about the combination of fresh strawberries, tender shortcake, and velvety whipped cream. Unlike store-bought versions, this recipe celebrates the ingredients’ natural flavors, offering just the right balance of sweetness and texture. Plus, it’s customizable, making it a versatile dessert that everyone will adore.
Ingredients Overview
Here’s what you’ll need to bring this classic dessert to life:
Main Ingredients
- Fresh strawberries
- All-purpose flour
- Granulated sugar
- Baking powder
- Unsalted butter
- Heavy cream
- Vanilla extract
Substitutions and Variations
- Use gluten-free flour for a gluten-free version.
- Swap dairy-free cream and vegan butter for a plant-based alternative.
- Add a splash of almond extract for a nutty twist.
Kitchen Equipment Needed
Before you start, gather these tools:
- Mixing bowls
- Hand or stand mixer
- Cake pans (8 or 9-inch)
- Spatula
- Pastry brush
- Serrated knife
- Cooling rack
Step-by-Step Instructions
Step 1: Preparing the Shortcake Base
- Preheat your oven to 350°F (175°C).
- Grease and flour your cake pans.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add milk and vanilla extract, mixing until just combined.
- Pour the batter into prepared pans and bake for 20-25 minutes.
Step 2: Making the Strawberry Filling
- Wash and hull the strawberries.
- Slice half of them thinly and mash the rest with sugar to create a juicy filling.
- Let the mixture sit for 10-15 minutes to release its juices.
Step 3: Whipping the Cream Topping
- Chill your mixing bowl and beaters in the fridge.
- Whip heavy cream with sugar and vanilla until stiff peaks form.
Step 4: Assembling the Cake
- Slice the cooled shortcake layers in half horizontally.
- Spread a layer of strawberries and whipped cream between each layer.
- Top the cake with more whipped cream and fresh strawberry slices.
Tips for Success
- Choosing the Best Strawberries: Opt for ripe, red strawberries for the best flavor.
- Preventing a Soggy Cake: Pat the strawberries dry before layering, and serve immediately after assembly.
Serving Suggestions
Pair your strawberry shortcake cake with a refreshing glass of iced tea or a bubbly Prosecco. For a creative presentation, serve individual slices with a drizzle of cream and a mint sprig.
How to Store Leftovers
Store leftover cake in an airtight container in the refrigerator for up to 3 days. For best results, keep the whipped cream and strawberries separate and assemble just before serving.
Recipe Variations
- Gluten-Free Version: Replace the all-purpose flour with a gluten-free blend.
- Vegan Alternatives: Use coconut cream and dairy-free butter.
- Extra Fruits: Add blueberries or raspberries for a mixed-berry version.
Frequently Asked Questions (FAQ)
Q: Can I Make This Cake Ahead of Time?
A: Yes! You can bake the shortcake layers and prepare the filling a day before. Assemble the cake just before serving for the freshest taste.
Q: What If I Don’t Have Fresh Strawberries?
A: Frozen strawberries work well; just thaw and drain them before using.
Q: Can I Use a Store-Bought Cake Base?
A: Absolutely! A store-bought base can save time, but homemade always tastes better.
Q: How Do I Keep the Cream Stable?
A: Add a tablespoon of cornstarch or powdered gelatin while whipping the cream.
Q: Can I Add Other Fruits?
A: Yes! Peaches, blueberries, or even mangos can be delicious additions.
Conclusion
This classic strawberry shortcake cake recipe is a timeless dessert that’s as delicious as it is beautiful. With its fresh ingredients and easy preparation, it’s a crowd-pleaser that you’ll want to make again and again. If you enjoyed this recipe, please share it with your friends and subscribe to my blog for more delicious creations. Happy baking!
Classic Strawberry Shortcake
This classic strawberry shortcake cake recipe is a timeless dessert that’s as delicious as it is beautiful. With its fresh ingredients and easy preparation, it’s a crowd-pleaser that you’ll want to make again and again.
For the shortcake:
- 2 cups flour
- 2 tablespoons suger
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup milk
- ⅓ cup unsalted butter melted
For the berries:
- 4 cups sliced strawberries
- 2 tablespoons suger
For the whipped cream
- ½ cup whipping cream
- 1 tablespoon powdered sugar
- Splash of vanilla extract or vanilla bean paste (optional)
Preheat the oven to 450 degrees.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients, then pour in the milk and melted butter and mix just until combined.
Turn dough onto a lightly floured surface. Gently knead 15-20 times, until dough comes into a soft but smooth ball. Cut dough into 4 equal portions, then pat each portion into a shortcake 3/4-inch thick. Place shortcakes on an ungreased baking sheet and bake for 10-12 minutes, until golden brown and a toothpick inserted in the center of one of the cakes comes out clean.
Remove to a cooling rack to cool.
While the shortcakes bake and cool, combine the sliced strawberries and 2 tablespoons of sugar in a medium bowl. Adjust sugar depending on how sweet your berries are. Set aside.
While shortcakes cool, combine cream, powdered sugar, and vanilla. Beat with an electric mixer until stiff peaks form, or place in a pint jar and shake vigorously until the liquid stops sloshing and has thickened into whipped cream.
Serve shortcakes sliced in half and filled with berries and whipped cream
Shortcakes are best served the day they are made.