Oh, hello there, friend! Come on in, the kitchen’s a little messy, but the aroma of strawberries is worth it, I promise. Today, we’re whipping up something truly special, a dessert that screams summer and childhood memories: my family’s favorite Strawberry Shortcake Cake Recipe.
I can almost smell it now – the sweet, buttery cake, the juicy, ripe strawberries, and the cool, creamy whipped topping. It’s funny, this Strawberry Shortcake Cake Recipe wasn’t always a smashing success. I remember one year, I tried to get fancy and used almond extract in the cake. Big mistake! My son, Marco, took one bite and declared it tasted like “soap cake.” Lesson learned: stick to vanilla! It became a running joke, and now, every time I make this Strawberry Shortcake Cake Recipe, someone inevitably asks if I’m adding soap.
Life gets crazy, right? Between school runs, soccer practice, and trying to keep up with laundry, sometimes I feel like I’m just surviving. That’s why I love this Strawberry Shortcake Cake Recipe so much. It’s simple enough to throw together on a weeknight but impressive enough for a weekend gathering. It’s pure comfort food, a little slice of happiness in a chaotic world. It’s also a great dish to bring to a friend’s house, too!
I actually stumbled upon this Strawberry Shortcake Cake Recipe years ago when I was searching for a way to make strawberry shortcake a bit more… cake-like. I always found individual shortcakes a little dry, and the cake version seemed like the perfect solution. After a few tweaks and adjustments (and a couple of “soap cake” incidents), I finally perfected it.
My cooking philosophy is simple: good food, made with love, shared with family and friends. And this Strawberry Shortcake Cake Recipe embodies that perfectly. It’s a reminder that even the simplest things can be extraordinary when made with care. I always try to make my food approachable and fun!
So, grab your apron, and let’s get baking! I promise, this Strawberry Shortcake Cake Recipe will become a family favorite in your home, just like it is in mine. Now if you want to try another sweet recipe, try my pumpkin cannoli cake roll!
What You’ll Need for This Strawberry Shortcake Cake Recipe
Alright, let’s gather our ingredients. Don’t worry, nothing too fancy here. This Strawberry Shortcake Cake Recipe is all about simple, fresh flavors. I always use real butter in my Strawberry Shortcake Cake Recipe; it makes all the difference in the flavor and texture of the cake.
- 2 1/2 cups all-purpose flour: Make sure to measure this correctly! Too much flour will make the cake dry.
- 1 tablespoon baking powder: This is what gives our cake its rise, so don’t skip it!
- 1/2 teaspoon salt: Just a pinch to balance the sweetness.
- 1 cup (2 sticks) unsalted butter, softened: As I mentioned, real butter is key here.
- 1 3/4 cups granulated sugar: For that perfect sweetness.
- 2 large eggs: Adds richness and structure to the cake.
- 1 cup milk: I prefer whole milk for extra moisture.
- 1 teaspoon vanilla extract: The “no soap” kind, I promise!
- 4 cups fresh strawberries, hulled and sliced: The star of the show!
- 1/2 cup granulated sugar (for the strawberries): To macerate the strawberries and bring out their juices.
- 2 cups heavy whipping cream: For the most heavenly topping.
- 1/4 cup powdered sugar: To sweeten the whipped cream.
When making this Strawberry Shortcake Cake Recipe, you can usually find the best strawberries at your local farmer’s market, especially during peak season. The flavor is just unbeatable. Here’s a Strawberry Shortcake Cake Recipe trick I learned: If your strawberries aren’t super sweet, add a squeeze of lemon juice to the sugar when you macerate them. It brightens up the flavor beautifully.
For a cost-saving tip, consider buying strawberries in bulk when they’re in season and freezing them. You can use them in smoothies or even thaw them for this Strawberry Shortcake Cake Recipe if you’re in a pinch.
Leftover heavy whipping cream should be stored in an airtight container in the refrigerator and used within a few days. But let’s be honest, there usually aren’t any leftovers when this Strawberry Shortcake Cake Recipe is around!
Now that we have all our ingredients for our strawberry cake recipe, let’s get started! If you want to compare recipes, check out this Strawberry Shortcake Cake – Celebrating Sweets.
Let’s Make This Strawberry Shortcake Cake Recipe Together
Okay, are you ready to transform these ingredients into a beautiful Strawberry Shortcake Cake Recipe? Trust me, it’s easier than it looks. Let’s take it one step at a time.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. I like to use a springform pan for easy removal, but a regular cake pan works just fine.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t worry if your Strawberry Shortcake Cake Recipe batter isn’t perfectly smooth at this stage.
- Add Eggs: Beat in the eggs one at a time, then stir in the vanilla extract. I learned the hard way with Strawberry Shortcake Cake Recipe that adding the eggs all at once can cause the batter to curdle.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
- Bake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, Strawberry Shortcake Cake Recipe usually takes about 32 minutes.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Macerate Strawberries: While the cake is cooling, combine the sliced strawberries and 1/2 cup of sugar in a bowl. Gently stir and let them sit for at least 30 minutes, or up to an hour. This will draw out their juices and create a delicious sauce.
- Make Whipped Cream: In a large bowl, beat the heavy whipping cream with the powdered sugar until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter!
- Assemble the Cake: Once the cake is completely cool, slice it in half horizontally. Place the bottom layer on a serving plate and spread with half of the whipped cream. Spoon half of the macerated strawberries and their juices over the whipped cream. Top with the second cake layer and repeat with the remaining whipped cream and strawberries.
- Enjoy: Slice and serve immediately. Your Strawberry Shortcake Cake Recipe should smell like a sweet, buttery dream with a hint of fresh strawberries.
While the Strawberry Shortcake Cake Recipe is cooking, I usually tidy up the kitchen and maybe sneak a peek at a magazine. It’s my little moment of peace before the sweet chaos begins. And if you want to keep baking, maybe you can try my no-bake pumpkin cheesecake balls!
Here is another Strawberry Shortcake Layer Cake Recipe – Sugar & Sparrow if you want to compare my style to theirs.
How I Love to Serve This Strawberry Shortcake Cake Recipe
This Strawberry Shortcake Cake Recipe is so versatile! My family loves this Strawberry Shortcake Cake Recipe when I serve it warm with a scoop of vanilla ice cream. The combination of the warm cake, cold ice cream, and juicy strawberries is just heavenly.
I often make this Strawberry Shortcake Cake Recipe for birthdays, summer barbecues, and even just a simple Sunday dessert. It’s perfect for any occasion! For presentation tips, I like to garnish the cake with a few extra strawberry slices and a sprig of mint. It adds a pop of color and makes it look extra special.
If you have extra Strawberry Shortcake Cake Recipe, you can store it in the refrigerator for up to 2 days. The cake might get a little softer, but it will still taste delicious!
For seasonal variations, try adding other berries like blueberries, raspberries, or blackberries to the strawberries. You can also use a lemon cake instead of a vanilla cake for a different flavor profile.
Friends always ask for this Strawberry Shortcake Cake Recipe recipe whenever I make it. It’s a guaranteed crowd-pleaser!
One time, I made this Strawberry Shortcake Cake Recipe for a friend who was going through a tough time. She said it was exactly what she needed – a little bit of comfort and sweetness in a difficult moment. That’s what I love about food; it has the power to heal and bring people together. If you need another kind of dessert to heal those troubles away, try my caramel apple cheesecake dip!
Your Strawberry Shortcake Cake Recipe Questions Answered
Okay, let’s tackle some common questions about this Strawberry Shortcake Cake Recipe. I’ve heard it all, so don’t be shy!
- Can I use frozen strawberries for this Strawberry Shortcake Cake Recipe?
- While fresh strawberries are always best, you can use frozen strawberries in a pinch. Just make sure to thaw them completely and drain off any excess liquid before macerating them. You know what I do when my Strawberry Shortcake Cake Recipe calls for them and it’s Winter? I just use fresh strawberries anyway because that’s my favorite!
- Can I make this Strawberry Shortcake Cake Recipe ahead of time?
- Yes, you can bake the cake a day ahead of time and store it in an airtight container at room temperature. However, I recommend assembling the cake just before serving to prevent the whipped cream from getting soggy.
- Can I use a different type of milk?
- Absolutely! Whole milk adds the most richness, but you can use 2% milk, almond milk, or even oat milk if you prefer. The texture might be slightly different, but the flavor will still be delicious.
- My cake is dry. What did I do wrong?
- Overmixing the batter is a common culprit for dry cakes. Also, make sure you’re measuring your flour correctly and not adding too much. You may also try incorporating sour cream to your strawberry cake recipe to moisten it up.
- My whipped cream is too runny. What can I do?
- Make sure your heavy whipping cream is very cold before beating it. You can also chill your mixing bowl and whisk in the freezer for 15-20 minutes before starting. If your whipped cream is still too runny, try adding a tablespoon of powdered sugar and beating it again.
- Can I add other flavors to this Strawberry Shortcake Cake Recipe?
- Of course! A little lemon zest in the cake batter or a splash of almond extract in the whipped cream can add a lovely twist.
- My strawberries aren’t very sweet. What can I do?
- As I mentioned earlier, a squeeze of lemon juice can brighten up the flavor of less-than-sweet strawberries. You can also add a little extra sugar to the maceration process.
One time, I accidentally used self-rising flour instead of all-purpose flour for this Strawberry Shortcake Cake Recipe. The cake ended up being super dense and almost biscuit-like. It was definitely not my finest moment! But hey, we all make mistakes, right? I learned from it and moved on. A lot of the time it can be as simple as learning to bake your homemade strawberry cake.
My Final Thoughts on This Strawberry Shortcake Cake Recipe
This Strawberry Shortcake Cake Recipe holds a special place in my heart because it represents so many happy memories with my family. It’s the taste of summer, the scent of love, and a reminder that even the simplest things can be the most meaningful.
My Strawberry Shortcake Cake Recipe Pro Tips:
- Use room temperature ingredients: This helps the batter come together more smoothly and evenly.
- Don’t overmix the batter: Overmixing develops the gluten in the flour, which can result in a tough cake.
- Let the cake cool completely before frosting: This prevents the whipped cream from melting.
Here are a few Strawberry Shortcake Cake Recipe variations we’ve tried and loved:
- Chocolate Strawberry Shortcake Cake: Add cocoa powder to the cake batter for a chocolatey twist.
- Lemon Strawberry Shortcake Cake: Use a lemon cake recipe and add lemon zest to the whipped cream.
- Grilled Strawberry Shortcake Cake: Grill slices of the cake for a smoky flavor.
My son, Marco, loves the chocolate version, while my daughter, Sofia, is a big fan of the lemon version. As for me, I’m happy with any version as long as it has plenty of strawberries and whipped cream! This truly is the best homemade strawberry cake there is.
I hope you’ll give this Strawberry Shortcake Cake Recipe a try. Don’t be afraid to experiment and make it your own! Cooking should be fun and relaxing, not stressful. Remember, even if it doesn’t turn out perfectly the first time, it will still taste delicious. And if you want to learn more tips and tricks, check out this Strawberry Shortcake Cake Recipe on Simply Recipes!
So, go ahead, grab your ingredients, and get baking! I’m sending you all my love and good vibes. And remember, the most important ingredient in any recipe is love. Happy baking, my friend! I know you’ll love this Strawberry Shortcake Cake Recipe!
Strawberry Shortcake Cake Recipe
This Strawberry Shortcake Cake takes the classic dessert to the next level! Layers of moist cake, fresh strawberries, and fluffy whipped cream make for a show-stopping treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, sliced
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Add butter, milk, eggs, and vanilla extract to the dry ingredients. Beat until smooth.
- Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the strawberries by slicing them.
- In a chilled bowl, beat heavy whipping cream with powdered sugar until stiff peaks form.
- Once the cake is cooled, slice it horizontally into two layers.
- Place one cake layer on a serving plate. Spread half of the whipped cream over the cake layer and top with half of the sliced strawberries.
- Place the second cake layer on top. Spread the remaining whipped cream over the cake and top with the remaining sliced strawberries.
- Refrigerate for at least 30 minutes before serving.
Notes
For an extra layer of flavor, brush the cake layers with a simple syrup before adding the whipped cream and strawberries.