Looking for a sweet treat to impress your family? This easy homemade Strawberry Shortcake Cake is a quick and delicious dessert made with fresh strawberries and whipped cream, perfect for a weeknight dinner. Plus its a family favorite. Save for later

Strawberry Shortcake Cake

Introduction

Imagine a moist and flavorful cake that captures the essence of strawberry shortcake, but in a single, stunning dessert. This Strawberry Shortcake Cake is a masterpiece of simplicity, using everyday ingredients to create a show-stopping treat that’s perfect for any occasion. With its layers of sweet strawberry-infused cake, whipped cream, and fresh strawberries, this cake is a symphony of flavors and textures that will leave your taste buds singing. The best part? It’s incredibly easy to make, requiring minimal effort for maximum impact. Whether you’re a seasoned baker or a beginner in the kitchen, this cake is sure to impress.

Why This Works

• Flavor balance and ingredient accessibility: The combination of sweet strawberries, tangy whipped cream, and moist cake creates a perfect balance of flavors, while the use of common ingredients makes it easy to prepare.
• Ease of preparation: With a simple recipe and minimal steps, this cake is a breeze to make, even for those with limited baking experience.
• Impressive results with minimal effort: Despite its ease of preparation, this cake is sure to impress with its stunning layers and delicious flavors, making it perfect for special occasions or everyday treats.

Key Ingredients

The key to this cake’s success lies in its ingredients. You’ll need:

2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1/2 cup of unsalted butter, softened, 1 cup of whole milk, 2 large eggs, 2 teaspoons of vanilla extract, 2 cups of sliced strawberries, and 1 cup of heavy whipping cream. For practical substitutions, you can use almond milk instead of whole milk, or replace the granulated sugar with honey or maple syrup for a different flavor profile.

Instructions

1. Step 1: Begin by preheating your oven to 350°F (180°C). Grease and flour two 8-inch round cake pans, then set them aside. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2. Step 2: In a large bowl, using an electric mixer, beat the butter until creamy. Add the dry ingredients and mix until just combined. Gradually add the milk, beating until smooth. Beat in the eggs one at a time, followed by the vanilla extract.
3. Step 3: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
4. Step 4: To assemble the cake, place one of the cooled cakes on a serving plate. Spread a layer of whipped cream on top, followed by a layer of sliced strawberries. Repeat this process with the second cake, then top with an additional layer of whipped cream and strawberries.

Handy Tips

• When whipping the cream, make sure to chill the bowl and beaters in the freezer for at least 10 minutes beforehand to ensure stiff peaks. Also, be gentle when folding the whipped cream to avoid deflating it.
• Avoid overmixing the batter, as this can result in a dense cake. Stop mixing as soon as the ingredients are combined.
• For an extra-special touch, consider adding a sprinkle of powdered sugar or a few fresh strawberry slices to the top of the cake before serving.

Heat Control

When baking the cakes, it’s essential to keep an eye on the temperature and timing to ensure they’re cooked to perfection. The ideal temperature is 350°F (180°C), and the cakes should be baked for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean. If you’re unsure, check the cakes after 18 minutes and every 2 minutes thereafter until they’re done.

Crunch Factor

This cake is all about tender, moist layers, so it’s essential to avoid overbaking. The cakes should be lightly golden brown and springy to the touch. If you prefer a crunchier texture, consider adding some chopped nuts or cookie crumbs to the whipped cream or cake batter for added texture.

Pro Kitchen Tricks

• To ensure the cakes release easily from the pans, make sure to grease and flour them thoroughly before adding the batter.
• For a more intense strawberry flavor, consider using strawberry extract or jam in the cake batter or whipped cream.
• To make the cake more visually appealing, consider using a turntable or cake stand to display it, and garnish with fresh flowers or greenery for a pop of color.

Storage Tips

• The cake can be stored in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.
• For longer storage, consider freezing the individual cake layers or the assembled cake. Wrap tightly in plastic wrap or aluminum foil and store in a freezer-safe bag for up to 2 months. Thaw frozen cakes overnight in the refrigerator before serving.
• When reheating, avoid using the microwave, as this can cause the cake to become dry or unevenly heated. Instead, allow the cake to come to room temperature or reheat it gently in a low-temperature oven (around 200°F or 90°C) for a few minutes.

Gift Packaging Ideas

This cake is perfect for gifting, especially during the spring and summer months when fresh strawberries are in season. Consider packaging the cake in a beautiful cake box or tin, or wrapping it in colorful paper or fabric. You could also add a few fresh strawberries or a sprinkle of powdered sugar on top for a decorative touch. For a more rustic look, try wrapping the cake in a piece of burlap or a vintage tea towel, and tie with a ribbon or twine.

Flavor Variations

• 🌟 Different spices: Consider adding a pinch of cinnamon, nutmeg, or cardamom to the cake batter for a unique flavor twist.
• 🌟 Creative toppings: Instead of traditional whipped cream and strawberries, try topping the cake with a dollop of ice cream, a sprinkle of chocolate shavings, or a handful of fresh blueberries or raspberries.
• 🌟 Ingredient swaps: For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. For a dairy-free version, use almond milk or coconut cream instead of whole milk, and replace the butter with a dairy-free alternative.

Troubleshooting

• Texture problems: If the cake is too dense, it may be due to overmixing the batter. Try gently folding the ingredients together instead of overbeating. If the cake is too dry, it may be due to overbaking. Try reducing the baking time or temperature.
• Ingredient replacements: If you’re missing an ingredient, try substituting it with a similar alternative. For example, you can replace the granulated sugar with honey or maple syrup, or use almond milk instead of whole milk.
• Over/undercooking signs: Keep an eye on the cakes while they’re baking, and check them frequently to avoid overcooking. If the cakes are undercooked, they may be raw or soggy in the center. If they’re overcooked, they may be dry or golden brown.

FAQs

• Can I freeze it? Yes, the cake can be frozen for up to 2 months. Wrap tightly in plastic wrap or aluminum foil and store in a freezer-safe bag.
• Is it gluten-free? No, the cake contains all-purpose flour, which contains gluten. However, you can make a gluten-free version by replacing the flour with a gluten-free flour blend.
• Can I double the recipe? Yes, the recipe can be doubled or tripled to make a larger cake. Simply multiply the ingredients accordingly and adjust the baking time as needed.

Conclusion

This Strawberry Shortcake Cake is a true showstopper, with its layers of moist cake, whipped cream, and fresh strawberries. Whether you’re a seasoned baker or a beginner in the kitchen, this cake is sure to impress with its ease of preparation and stunning presentation. So go ahead, get creative, and make this cake your own. Experiment with different flavor variations, toppings, and ingredient swaps to make it truly unique. And don’t forget to share your creations with friends and family – after all, cake is always better with company!