introduction
Strawberry shortcake cake is a delightful dessert that brings together moist vanilla cake, fresh strawberries, and creamy whipped topping. It’s a classic treat that is perfect for birthdays, summer gatherings, or any sweet occasion. Its layered presentation also makes it great for impressing guests.
why make this recipe
This recipe is a wonderful way to combine the flavors of summer in a light and fluffy cake. The sweetness of fresh strawberries paired with rich cream cheese and whipped cream creates a heavenly taste. Plus, it is an easy recipe to follow, making it suitable for bakers of all skill levels.
how to make Strawberry Shortcake Cake
Ingredients:
- 2 1/2 cups all-purpose flour (324 grams)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter (room temperature, 169 grams)
- 1/4 cup vegetable oil (60 ml)
- 1 1/2 cup granulated sugar (300 grams)
- 4 large eggs (room temperature)
- 1 tbsp pure vanilla extract
- 1 1/4 cup buttermilk (300 ml)
- 3 cups sliced strawberries (about 450 grams)
- 2 tbsp strawberry preserves or strawberry jam
- 3/4 cup cream cheese (room temperature, 170 grams)
- 2/3 cup powdered sugar (82 grams, divided)
- 1 1/2 cups heavy whipping cream (360 ml)
- 2 tsp vanilla extract
Directions:
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Vanilla Cake: Preheat your oven to 350°F (175°C). In a bowl, mix the flour, baking powder, baking soda, and salt. In another bowl, beat the butter, oil, and sugar until creamy. Add the eggs, one at a time, mixing after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
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Bake the Cake: Pour the batter into two greased and floured round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
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Prepare Strawberries: In a bowl, combine the sliced strawberries with strawberry preserves. Let them sit to release some juices.
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Whipped Cream and Cream Cheese: In a mixing bowl, beat the cream cheese and 1/3 cup of powdered sugar until smooth. In another bowl, whip the heavy cream with the remaining powdered sugar and vanilla extract until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently.
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To assemble: Take one cake layer and spread some of the strawberry mixture on top. Add a layer of whipped cream. Place the second cake layer on top and repeat the process with strawberries and cream. Finish with whipped cream and top with remaining strawberries.
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Storage: Store any leftover cake in an airtight container in the fridge.
how to serve Strawberry Shortcake Cake
Serve this cake chilled for the best taste. You can slice it into wedges and serve on plates. A sprig of mint can add a nice touch for decoration. It pairs wonderfully with a cup of tea or coffee.
how to store Strawberry Shortcake Cake
To store the cake, keep it in an airtight container in the refrigerator. It’s best enjoyed within a couple of days to experience freshness in the strawberries and whipped cream.
tips to make Strawberry Shortcake Cake
- Make sure all your ingredients are at room temperature for the best mixing results.
- If you want extra flavor, you can add a little lemon zest to the batter.
- For a more intense strawberry flavor, use homemade strawberry preserves.
variation
You can try making this cake with different fruits such as blueberries or raspberries. Also, you can substitute the cream cheese with mascarpone cheese for a different creamy texture.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them in the fridge. Assemble it when you are ready to serve.
Q: How do I make the cake gluten-free?
A: You can use a gluten-free flour blend instead of all-purpose flour.
Q: What can I use instead of buttermilk?
A: You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Strawberry Shortcake Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter, oil, and sugar until creamy.
- Add the eggs one at a time, mixing after each addition.
- Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Pour the batter into two greased and floured round cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a bowl, combine the sliced strawberries with strawberry preserves.
- Let them sit to release some juices.
- In a mixing bowl, beat the cream cheese and 1/3 cup of powdered sugar until smooth.
- In another bowl, whip the heavy cream with the remaining powdered sugar and vanilla extract until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Take one cake layer and spread some of the strawberry mixture on top.
- Add a layer of whipped cream.
- Place the second cake layer on top and repeat the process with strawberries and cream.
- Finish with whipped cream and top with remaining strawberries.
