Strawberry shortcake cake is a delightful treat that captures the essence of summer in every bite. With layers of soft, buttery cake, fresh strawberries, and luscious whipped cream, this dessert is both beautiful and delicious. It has that perfect balance of sweetness and tartness, bringing forth the juicy strawberries’ flavors that everyone loves. Whether it’s a picnic in the park or a family gathering, this cake always seems to steal the show.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Shortcake Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Shortcake Cake

My fondest memory of strawberry shortcake cake dates back to my childhood when my mom would whip it up for our summer BBQs. The smell of baking cake wafting through the house was pure bliss, and the anticipation of that first slice was everything. This recipe is not only easy to follow but also budget-friendly, perfect for any occasion. I can’t wait for you to experience the joy of making and tasting this delightful dessert!

Why You’ll Love This Recipe

Simple & Quick: A total of just 45 minutes prep and bake time means you can whip this up in no time.
Irresistible Flavor: Soft and airy cake meets sweet strawberries and fluffy whipped cream for a symphony of flavors.
Eye-Catching Appeal: Layers of fresh strawberries and cream make it a showstopper for any gathering.
Flexible Serving: Perfect for summer picnics, birthday parties, or even a sweet treat for breakfast.
Diet-Friendly Options: Easy to adapt for gluten-free diets with a simple flour switch.

Ingredients You’ll Need

2 large Eggs: Essential for structure and leavening in the cake.
1/3 cup Buttermilk: Adds a lovely tang and moisture to the cake. If you don’t have buttermilk, you can make your own by mixing 1/3 cup milk with 1 teaspoon vinegar or lemon juice.
1/2 teaspoon Vanilla Extract: Enhances the overall flavor of the cake. For a more intense flavor, try using a high-quality pure vanilla extract.
1 cup + 2 Tablespoons Flour: All-purpose flour works best for this recipe, giving the cake its lovely crumb. If you need gluten-free, substitute with a 1:1 gluten-free blend.
3/4 cup Sugar: Sweetens the cake beautifully. Brown sugar can be used for a deeper flavor.
1 teaspoon Baking Powder: This leavening agent will help your cake rise to perfection.
1/2 teaspoon Salt: Enhances sweetness and balances flavors.
1/2 cup Butter (softened): Creates a tender cake. Ensure it’s at room temperature for easier mixing.
1 Tablespoon Oil: Helps retain moisture; a neutral oil like canola works well.
3 Tablespoons Vanilla Pudding Mix (Dry): Adds creaminess and enhances texture.
1 lb. Strawberries (sliced): Fresh strawberries are key. You can substitute with other berries if desired.
3 Tablespoons Sugar: Used to macerate the strawberries, drawing out their natural juices.
1 1/2 cups Heavy Cream: This will be whipped to create a rich frosting. For dairy-free, consider coconut cream as an alternative.
1/3 cup Powdered Sugar: Sweetens the whipped cream and stabilizes it. You can adjust the amount to taste.

How to Make Strawberry Shortcake Cake

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper for easy removal.
Prepare the Strawberries: In a medium bowl, combine 1 lb. sliced strawberries and 3 tablespoons sugar. Let it sit while you prepare the cake, allowing the strawberries to release their juices.
Mix Dry Ingredients: In a large bowl, whisk together 1 cup + 2 tablespoons flour, 3/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 3 tablespoons vanilla pudding mix.
Combine Wet Ingredients: In another bowl, mix 2 large eggs, 1/3 cup buttermilk, 1/2 teaspoon vanilla extract, and 1 tablespoon oil until well combined.
Create the Cake Batter: Add the wet mixture to the dry mixture, along with 1/2 cup softened butter. Use an electric mixer to beat on medium speed until smooth and creamy, about 2-3 minutes.
Pour & Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Whip the Cream: While the cakes cool, in a mixing bowl, add 1 1/2 cups heavy cream and 1/3 cup powdered sugar. Using a hand mixer, whip the cream until soft peaks form. Don’t overwhip.
Assemble the Cake: Once the cakes are cool, place one layer on a serving plate. Spoon half of the macerated strawberries (with syrup) over the top, followed by half of the whipped cream. Carefully place the second layer on top and repeat with the remaining strawberries and whipped cream.
Final Touches: You can add some whole strawberries or mint leaves on top for garnish if you like.

Storing & Reheating

To store your strawberry shortcake cake, cover it loosely with plastic wrap at room temperature for up to 1 day. For longer storage, refrigerate in an airtight container for up to 3 days. You can freeze the cake by individually wrapping slices in plastic wrap and placing them in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before serving. Note that while the texture may change slightly after freezing, refreshing it with a dusting of powdered sugar or a spoonful of whipped cream can bring back that delightful experience.

Chef’s Helpful Tips

Ensure your eggs are at room temperature for better emulsification in the batter.
Be careful not to overbake, as this can lead to a dry cake; look for golden edges and a clean toothpick.
For a richer flavor, try infusing your whipped cream with a touch of almond extract or almond milk.
If you find the cake layers are domed, gently level them with a serrated knife before assembling.
Make the batter more visually appealing by folding in some whole or chopped strawberries right before baking.

Strawberry shortcake cake is a true celebration of summer flavors, effortlessly blending sweetness and freshness. The soft cake layers, juicy strawberries, and creamy topping create a delightful dessert that everyone will adore. I encourage you to experiment with the recipe and make it your own. Perhaps try it with a mix of berries or even a chocolate variation for those chocolate enthusiasts! Enjoy every moment of creating and sharing this delectable treat.

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day ahead and store them in the refrigerator. Just assemble the cake on the day you plan to serve for the freshest taste.

What kind of strawberries work best?

Fresh, ripe strawberries are ideal for this recipe. Look for strawberries that are bright red, firm, and sweet. Avoid overripe or mushy ones for the best flavor and texture.

How do I keep the whipped cream from turning runny?

Using heavy cream and powdered sugar will help stabilize your whipped cream. Additionally, chilling your mixing bowl and beaters before whipping can also contribute to a better texture.

Can I substitute the buttermilk?

If you don’t have buttermilk on hand, you can create a substitute by combining 1/3 cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for about 5 minutes before using; it works beautifully!

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Strawberry Shortcake Cake

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Author: Anna
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Cakes
Method: Baking
Cuisine: American

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Description

This Strawberry Shortcake Cake features a fluffy cake layered with juicy strawberries and light whipped cream, making it an easy, delightful dessert for any occasion.

Ingredients

Scale

2 large Eggs
1/3 cup Buttermilk
1/2 teaspoon Vanilla Extract
1 cup + 2 Tablespoons Flour
3/4 cup Sugar
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Butter (softened)
1 Tablespoon Oil
3 Tablespoons Vanilla Pudding Mix (Dry)
1 lb. Strawberries (sliced)
3 Tablespoons Sugar
1 1/2 cups Heavy Cream
1/3 cup Powdered Sugar

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Instructions

Preheat the oven to 350°F (175°C). In a small bowl, whisk eggs, buttermilk, and vanilla extract together.
In a standing mixer, combine flour, sugar, baking powder, and salt.
Gradually add the softened butter until the mixture resembles coarse crumbs.
Pour in half of the egg mixture and the oil, mixing until light and fluffy. Add the remaining egg mixture and vanilla pudding mix, stirring gently until just combined. Scrape down the bowl with a spatula.
Spread the batter into a greased 8 or 9-inch cake pan, leveling the surface evenly. Bake for 17-24 minutes, adjusting based on pan depth.
Let the cake cool in the pan before flipping it onto a serving plate. Run a knife around the edges to loosen it.
Slice the strawberries and mix with sugar in a bowl. Set aside for 10 minutes to macerate while the cake cools.
In a large bowl, beat heavy cream until it starts to thicken. Add powdered sugar and continue beating until soft peaks form.
Spread the whipped cream over the cooled cake and top with the sweetened strawberries. Slice and serve.

Notes

You can use any fresh berries in place of strawberries for variation.
Ensure the cake is completely cool before adding whipped cream to avoid melting.
For a richer flavor, add a teaspoon of almond extract to the batter.