Strawberry Shortcake Cake Recipe

If you have a soft spot for bright, fresh flavors and delightfully moist textures, this Strawberry Shortcake Cake Recipe is about to become your ultimate go-to dessert. Imagine layers of tender cake infused with a hint of vanilla, packed with juicy strawberries and luscious whipped cream—every bite bursting with summer sweetness and creamy delight. It’s a celebration on a plate that’s surprisingly simple to make but irresistibly impressive. Whether you’re treating yourself or sharing with loved ones, this treat brings joy and comfort in every forkful.

Ingredients You’ll Need

The magic of this Strawberry Shortcake Cake Recipe is how a handful of simple, quality ingredients come together to create something truly spectacular. From the flour that forms the soft cake base to the fresh strawberries that add vibrant color and flavor, each component plays a crucial role in the final taste and texture.

• All-purpose flour: The foundation of the cake, providing structure and tenderness.
• Baking powder and baking soda: Essential leavening agents that ensure your cake rises beautifully and stays light.
• Salt: A pinch enhances all the flavors perfectly.
• Unsalted butter: Adds richness and moisture for that melt-in-your-mouth texture.
• Granulated sugar: Sweetens the cake just right, balancing the tart strawberries.
• Eggs: Bind everything together while giving a tender crumb.
• Vanilla extract: Brings warmth and depth to the cake and whipped cream.
• Buttermilk: Tenderizes the crumb and adds a subtle tang.
• Heavy cream: Whipped into fluffy peaks, it’s the crowning glory of this dessert.
• Powdered sugar: Sweetens and stabilizes the whipped cream for a smooth finish.
• Fresh strawberries: The star ingredient, bursting with juicy sweetness and vibrant color.

How to Make Strawberry Shortcake Cake Recipe

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; this little step makes sure your cakes come out clean and perfect every time without sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures your leavening agents are evenly distributed, which helps the cake rise uniformly.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy—about 3 to 4 minutes. This aeration is key to a soft, tender cake.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for that signature vanilla-kissed aroma.

Step 5: Alternate Adding Flour and Buttermilk

Add your dry flour mixture and buttermilk in alternating parts to the butter mixture, beginning and ending with the flour. Mix gently after each addition to keep the batter light and smooth—overmixing can make the cake tough.

Step 6: Bake the Cake Layers

Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean, giving you that perfect moist crumb.

Step 7: Cool the Cakes

Let your cakes sit in their pans for 10 minutes before turning them out onto wire racks to cool completely. This prevents them from breaking and sets the crumb nicely.

Step 8: Whip the Cream

Pour the heavy cream into a chilled bowl and beat on high speed until soft peaks form. Add powdered sugar and vanilla extract, then continue to beat until stiff peaks form. This whipped cream will be luxuriously fluffy, perfect for layering and frosting.

Step 9: Assemble the Cake

Place one cake layer on your serving platter and spread a generous layer of whipped cream on top. Add a thick layer of fresh sliced strawberries. Carefully place the second cake layer on top, pressing gently.

Step 10: Finish with Whipped Cream and Strawberries

Frost the top and sides of the cake with the remaining whipped cream. Decorate with more sliced strawberries arranged beautifully to wow your guests or loved ones.

How to Serve Strawberry Shortcake Cake Recipe

Garnishes

Fresh mint leaves or a light dusting of powdered sugar add a lovely finishing touch to your Strawberry Shortcake Cake Recipe. These simple garnishes brighten up the presentation and offer a little contrast to the creamy sweetness.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lemon curd for an extra zing. A side of freshly brewed tea or chilled sparkling wine can elevate the dessert experience further.

Creative Ways to Present

Try serving individual slices on pretty plates with a few sliced strawberries and a mint sprig on the side, or go for a layered parfait version by cubing leftover cake, adding whipped cream and strawberries in jars for a charming twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Strawberry Shortcake Cake Recipe covered tightly in the refrigerator to preserve freshness. The whipped cream and strawberries are best enjoyed within 2 days for peak flavor and texture.

Freezing

Because of the fresh strawberries and whipped cream, freezing the fully assembled cake is not recommended. However, you can freeze the unfrosted cake layers wrapped in plastic wrap for up to 2 months and thaw them overnight in the fridge before assembling.

Reheating

This cake is best served chilled or at room temperature, so reheating is not necessary. If you have frozen cake layers, simply let them thaw in the fridge before assembling without any need for reheating.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for this Strawberry Shortcake Cake Recipe because they retain their texture and flavor. Frozen strawberries can make the cake soggy when thawed, so they are not ideal for layering or garnish.

How long will this cake keep in the fridge?

You can store the cake covered in the refrigerator for up to 2 days. After that, the strawberries may start releasing juices, and the whipped cream can lose its fluffiness.

Can I make the cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend appropriate for baking. Just be sure it’s a 1-to-1 substitute and that you add any necessary binding agents as per the blend’s instructions.

What if I don’t have buttermilk?

No worries! You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using—it will add that lovely tang to your cake.

Can I prepare the whipped cream ahead of time?

You can whip the cream a few hours in advance, but it’s best to keep it chilled until you’re ready to spread it on the cake. For longer storage, stabilize the whipped cream with a spoonful of cream cheese or gelatin to keep it firm.

Final Thoughts

This Strawberry Shortcake Cake Recipe is a true celebration of simple ingredients lifting one another up into a dreamy dessert. It’s easy to make, stunning to look at, and impossible not to love. I hope you enjoy creating and sharing it as much as I do because some desserts really do become family favorites from the very first bite.

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