The Best Strawberry Shortcake Cake

My kitchen often smells of love. It’s a fact my three children will attest to. For me, cooking isn’t just about feeding hungry bellies; it’s about creating memories, sharing warmth, and wrapping my family in comfort.

There’s one recipe, however, that truly embodies this sentiment: The Best Strawberry Shortcake Cake. I remember the first time I made it, a warm spring afternoon, with tiny hands eager to help hull strawberries. We’d been looking for a dessert that felt fresh, celebrated the season, and was utterly delicious.

What we stumbled upon was more than just a recipe; it became a family tradition. This isn’t your grandma’s biscuit-style shortcake; this is a true cake, tender and moist, layered with luscious whipped cream and bursting with ripe, sweet strawberries. Every single bite sings of sunshine and homemade goodness.

If you’re searching for a dessert that brings smiles, creates lasting memories, and tastes absolutely divine, then you’ve found it. This recipe for The Best Strawberry Shortcake Cake is simple to follow, nourishing for the soul, and always a huge hit. Trust me, it’s a keeper.

Why You’ll Love This Recipe

When I say this is The Best Strawberry Shortcake Cake, I truly mean it. This recipe stands out for so many reasons, perfectly aligning with my philosophy of food as love. First, it’s incredibly simple to prepare, even for a busy mom like me.

We start with a tender, vanilla-infused cake that bakes up beautifully every time. There’s no complicated technique involved, just straightforward steps that lead to a perfect base. Furthermore, the fresh strawberries are the real star.

They provide a vibrant, natural sweetness that balances the rich, homemade whipped cream perfectly. You won’t find any artificial flavors here; just pure, wholesome ingredients coming together in harmony. This isn’t just a dessert; it’s an experience.

My kids adore helping with the strawberry preparation, making it a wonderful family activity. The resulting cake is light yet satisfying, never overly sweet, and always feels special. It’s the ideal treat for a summer gathering, a birthday celebration, or simply a Sunday afternoon when you want to make something truly lovely for your loved ones. Once you try this version of The Best Strawberry Shortcake Cake, you’ll understand why it has become a cherished staple in our home.

Ingredients You’ll Need

For the Cake:
* 2 ½ cups all-purpose flour
* 1 ½ cups granulated sugar
* 1 tablespoon baking powder
* ½ teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 4 large eggs
* 1 cup whole milk
* 2 teaspoons pure vanilla extract

For the Strawberry Filling:
* 4 cups fresh strawberries, hulled and sliced
* ¼ cup granulated sugar (or more, to taste)
* 1 tablespoon fresh lemon juice (optional, for brightness)

For the Whipped Cream:
* 2 cups heavy cream, chilled
* ½ cup powdered sugar
* 1 teaspoon pure vanilla extract

Substitutions & Variations

Sometimes, you need to adapt a recipe, and that’s perfectly fine. This recipe for The Best Strawberry Shortcake Cake is wonderfully versatile. For the cake, if you’re out of whole milk, you can use 2% milk or even a plant-based milk like almond or oat milk for a slightly different flavor profile.

Just ensure it’s unsweetened. If you don’t have fresh eggs, you can use a flax egg substitute (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water per egg), though the texture might be slightly denser. While the unsalted butter gives the best flavor, salted butter can be used; just reduce the added salt in the recipe to ¼ teaspoon.

When it comes to the fruit, while strawberries make this The Best Strawberry Shortcake Cake, you can certainly experiment. Ripe raspberries, blueberries, or even a mix of berries would be delightful. In the fall, thinly sliced peaches or nectarines could also work beautifully.

If fresh berries aren’t in season, you can use frozen sliced strawberries; just thaw them completely and drain any excess liquid before tossing them with sugar. For the whipped cream, if you prefer a less sweet topping, simply reduce the amount of powdered sugar to ¼ cup.

You could also add a touch of almond extract to the whipped cream for a subtle nutty note, complementing the vanilla. Remember, cooking is about making it your own, and these simple tweaks can help you do just that with The Best Strawberry Shortcake Cake.

Sometimes, adapting a recipe is necessary, and that’s perfectly fine. If you’re interested in mastering more cooking techniques, check out Moist Vanilla Pound Cake for a rich, flavorful dish.

Step-by-Step Instructions

Creating this delightful The Best Strawberry Shortcake Cake is a joyous process, and these clear steps ensure a perfect result every time.

Prepare the Strawberries:
1. First, gently wash and hull your fresh strawberries.
2. Next, slice them into uniform pieces. Aim for about ¼-inch thickness.
3. Place the sliced strawberries in a medium bowl.
4. Then, sprinkle with ¼ cup granulated sugar and the optional lemon juice.

5. Gently toss the strawberries to combine.
6. Set the bowl aside to macerate while you prepare the cake and cream. This allows the strawberries to release their juices, creating a lovely natural syrup.

Bake the Cake:
1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
3. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This ensures even distribution of dry ingredients.
4. In a separate medium bowl, whisk together the whole milk and pure vanilla extract.
5. Add the softened unsalted butter to the dry ingredients.

6. Using an electric mixer on low speed, beat until the mixture resembles coarse crumbs. This technique helps create a tender crumb.

7. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.

8. Gradually add the milk mixture to the batter, mixing on low speed until just combined. Do not overmix; overmixing develops gluten and can lead to a tough cake.

9. Divide the batter evenly between the two prepared cake pans.
10. Smooth the tops with a spatula.
11. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

12. Allow the cakes to cool in the pans for 10 minutes.
13. Then, carefully invert them onto a wire rack to cool completely. This prevents the cakes from becoming soggy.

Make the Whipped Cream:
1. Ensure your heavy cream, bowl, and whisk attachment are well chilled. This helps the cream whip faster and hold its shape better.

2. Pour the chilled heavy cream into a large mixing bowl.
3. Add the powdered sugar and pure vanilla extract.
4. Using an electric mixer on medium-high speed, beat until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter.

Assemble The Best Strawberry Shortcake Cake:
1. Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand.
2. Spread about half of the prepared whipped cream evenly over the first cake layer.
3. Arrange about half of the macerated strawberries (including their juices) over the whipped cream.

4. Carefully place the second cake layer on top.
5. Spread the remaining whipped cream over the top of the second cake layer.
6. Finally, generously top with the remaining macerated strawberries and their beautiful juices.

7. Serve immediately or chill until ready to enjoy The Best Strawberry Shortcake Cake.

Pro Tips for Success

Achieving the perfect The Best Strawberry Shortcake Cake isn’t difficult, but a few pro tips can elevate your results from good to absolutely phenomenal. First, always use room temperature ingredients for your cake batter, especially the butter and eggs. This allows them to emulsify better, creating a smoother batter and a more tender, even crumb.

Plan ahead and take them out of the fridge at least 30 minutes to an hour before you start. Another crucial tip for a moist cake is to avoid overmixing the batter once the flour is added. Mix only until the ingredients are just combined. Overmixing develops the gluten, leading to a tough, dry cake – the opposite of what we want for The Best Strawberry Shortcake Cake.

For the whipped cream, chilling your bowl and whisk attachment for 10-15 minutes before whipping makes a world of difference. Cold equipment helps the cream whip faster and creates a more stable, airy consistency that holds its shape beautifully. Also, ensure your heavy cream is very cold; warmth can make it difficult to whip to stiff peaks.

When it comes to the strawberries, don’t skip the macerating step. Tossing them with sugar and lemon juice not only sweetens them but also draws out their natural juices, creating a lovely syrup that soaks into the cake layers, adding incredible flavor and moisture to The Best Strawberry Shortcake Cake.

Lastly, assemble the cake just a few hours before serving, if possible. While it holds well, the strawberries and cream are at their peak freshness, ensuring every bite of The Best Strawberry Shortcake Cake is absolutely divine.

To truly elevate your baking game, you should consider some pro tips along with this recipe. For additional culinary insights, learn how to make your own Strawberries and Cream Scones and expand your cooking repertoire.

Storage & Reheating Tips

This The Best Strawberry Shortcake Cake is undeniably best enjoyed fresh, but sometimes leftovers happen, or you want to prepare parts of it ahead. To store the assembled cake, cover it loosely with plastic wrap or place it in an airtight cake carrier. Refrigerate it for up to 2-3 days.

Keep in mind that the cake layers will continue to absorb moisture from the strawberries and whipped cream, making them even more tender, but the whipped cream might soften slightly over time.

For the freshest experience, if you know you’ll have leftovers, consider storing the cake layers, macerated strawberries, and whipped cream separately. You can store the cooled, unfrosted cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days, or in the freezer for up to 2 months.

Thaw frozen layers overnight in the refrigerator. Store the macerated strawberries in an airtight container in the refrigerator for up to 3 days.

The whipped cream is best made fresh, but if you have extra, store it in an airtight container in the fridge for up to 1 day; it may need a quick re-whipping to regain its stiffness before serving again. Do not attempt to reheat The Best Strawberry Shortcake Cake once assembled, as the whipped cream will melt and the strawberries will become mushy.

What to Serve With This Recipe

The Best Strawberry Shortcake Cake is a complete dessert on its own, a true showstopper! However, for a truly memorable meal, consider what complements its light, fruity, and creamy profile. For a casual summer gathering, a simple glass of iced tea or homemade lemonade would be wonderfully refreshing.

The tangy sweetness of lemonade perfectly cuts through the richness of the whipped cream and highlights the fresh strawberries in The Best Strawberry Shortcake Cake. If you’re hosting a brunch, a cup of freshly brewed coffee or a light herbal tea would be an excellent accompaniment.

For a more elegant dinner party, a delicate sparkling wine or prosecco would add a celebratory touch, its bubbles complementing the cake’s light texture. And for the ultimate indulgence, a tiny scoop of high-quality vanilla bean ice cream on the side can be a luxurious addition, though truly, this The Best Strawberry Shortcake Cake needs no embellishment.

While The Best Strawberry Shortcake Cake is delightful on its own, pairing it with complementary flavors can enhance your dining experience. Consider learning Strawberry Crunch Cookies for a savory contrast that your guests will appreciate.

FAQs

Can I make this cake ahead of time?

Absolutely! You can prepare components of The Best Strawberry Shortcake Cake in advance. Bake the cake layers up to 2 days ahead, wrap them tightly, and store at room temperature.

You can also macerate the strawberries a few hours ahead. The whipped cream is best made right before assembly for optimal freshness and stability. For the very best results, assemble The Best Strawberry Shortcake Cake no more than a few hours before you plan to serve it.

What kind of strawberries are best?

For The Best Strawberry Shortcake Cake, always opt for fresh, ripe, in-season strawberries. Look for berries that are vibrant red, plump, and fragrant. Avoid any with white patches or mold. Local farmers’ markets are often the best place to find truly delicious strawberries that will elevate the flavor of your cake.

Can I use a different fruit?

Yes, you certainly can! While strawberries are classic for The Best Strawberry Shortcake Cake, this recipe is quite adaptable. Raspberries, blueberries, blackberries, or even sliced peaches or nectarines would work wonderfully.

You can use a single fruit or a combination of your favorites. Just ensure the fruit is ripe and sliced appropriately.

How do I prevent the cake from drying out?

To prevent your cake from drying out, several steps are key. First, measure your flour accurately, preferably by weight. Second, avoid overmixing the batter once the dry ingredients are added; mix only until just combined.

Third, don’t overbake the cake; start checking for doneness at the lower end of the baking time. A wooden skewer should come out clean. Finally, wrap cooled cake layers tightly if storing them before assembly to lock in moisture, ensuring a moist and tender base for The Best Strawberry Shortcake Cake.

Is this recipe suitable for beginners?

Absolutely! This recipe for The Best Strawberry Shortcake Cake is designed with simplicity in mind, making it perfectly suitable for beginners. The steps are straightforward, and there are no complex techniques involved.

If you can follow basic baking instructions, you can successfully create this beautiful and delicious cake. My goal is always to provide simple, nourishing recipes that anyone can make and enjoy.

Strawberry shortcake is a popular dessert that combines layers of sweet cake, fresh strawberries, and whipped cream. This dessert is often associated with summer celebrations and is a favorite choice for gatherings, as detailed in the dessert category.

Nutrition Information (per serving)

Nutrient	Amount
Calories	~475 kcal
Total Fat	~28 g
Saturated Fat	~17 g
Cholesterol	~100 mg
Sodium	~260 mg
Total Carbohydrates	~55 g
Dietary Fiber	~2 g
Total Sugars	~38 g
Protein	~6 g

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