why make this recipe

Strawberry Shortcake Cake is a delightful dessert that combines the rich flavors of vanilla, strawberries, and cream. This cake is perfect for any special occasion, family gathering, or simply to satisfy your sweet tooth. Its soft, fluffy layers and creamy frosting will impress your guests and leave everyone wanting more. Plus, it’s easy to make and can be enjoyed at any time of the year.

how to make Strawberry Shortcake Cake

Ingredients :

250 g (2 cups) plain/all-purpose flour
250 g (1 1/4 cup) caster sugar (superfine sugar)
1 level tbsp cornflour (cornstarch) or flour
2 level tsp baking powder
115 g (1/2 cup) softened unsalted butter or margarine
2 large eggs
120 ml (1/2 cup) semi-skimmed or skimmed milk
1 tbsp lemon juice or more milk
2 tsp vanilla extract or vanilla bean paste
500 g (2 cups) cold double/heavy cream
115 g (1/2 cup) full-fat cream cheese or mascarpone
80 g (2/3 cup) icing sugar (powdered sugar)
1 tsp vanilla bean paste or vanilla extract
320 g (2 1/2 cups) strawberries, sliced
50 g (1/4 cup) granulated sugar
1 tbsp lemon juice or 1 tsp vanilla bean paste
130 g (1 cup) strawberry jam
Icing sugar for dusting
Fresh strawberries, whole and halved

Directions :

Preheat the oven to 160 degrees C (320 degrees F). Grease and line an 8 inch deep cake pan.
Sift the dry ingredients into a bowl, then add the wet ingredients and beat until smooth.
Pour the batter into the prepared pan and bake until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the strawberries, mix them with sugar, lemon juice, and vanilla. Let sit for a while.
Whip the cream with icing sugar, vanilla, and softened cream cheese until fluffy.
Slice the cooled cake in half. Brush the top of the bottom layer with strawberry juice.
Pipe frosting around the edges, add strawberry jam, and sliced strawberries. Cover with more frosting.
Place the second layer on top. Add more whipped cream, whole strawberries, and spoon on more jam.
Serve immediately or chill for easier slicing.

how to serve Strawberry Shortcake Cake

Serve Strawberry Shortcake Cake on a nice dish, and dust it with icing sugar for a beautiful finish. It’s great to serve with fresh strawberries on the side. This cake is perfect for birthdays, picnics, or as a sweet treat after dinner.

how to store Strawberry Shortcake Cake

You can store Strawberry Shortcake Cake in the refrigerator. It’s best to cover it with plastic wrap or keep it in an airtight container. It will stay fresh for about 3 to 4 days. If you have leftovers, this cake can also be frozen, but it’s best to freeze the cake without the frosting.

tips to make Strawberry Shortcake Cake

Make sure all your ingredients are at room temperature for a better mixture.
Don’t over-mix the batter; just mix until combined to keep the cake fluffy.
Use fresh, ripe strawberries for the best flavor.
For a richer taste, you can add a splash of almond extract to the frosting.

variation

You can make a chocolate version of the cake by adding cocoa powder to the batter. Another option is to use different fruits like blueberries or peaches for a mixed fruit shortcake.

FAQs

Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries, but fresh strawberries give a better flavor and texture.

Q: What’s the best way to slice the cake?
A: To slice the cake easily, use a sharp knife. It helps to dip the knife in hot water before slicing.

Q: Can I make this cake in advance?
A: Yes, you can make the cake a day ahead and assemble it just before serving for the best taste and texture.

Strawberry Shortcake Cake

A delightful dessert featuring rich vanilla flavors, fresh strawberries, and whipped cream, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings: 8 servings

Course: Dessert, Sweet Treat

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the Cake

250 g plain/all-purpose flour
250 g caster sugar (superfine sugar)
1 tbsp cornflour (cornstarch) or flour level
2 tsp baking powder level
115 g softened unsalted butter or margarine
2 large eggs
120 ml semi-skimmed or skimmed milk
1 tbsp lemon juice or more milk
2 tsp vanilla extract or vanilla bean paste

For the Frosting

500 g cold double/heavy cream
115 g full-fat cream cheese or mascarpone
80 g icing sugar (powdered sugar)
1 tsp vanilla bean paste or vanilla extract

For the Strawberry Filling

320 g strawberries, sliced
50 g granulated sugar
1 tbsp lemon juice or 1 tsp vanilla bean paste
130 g strawberry jam

For Serving

Icing sugar for dusting
Fresh strawberries, whole and halved

Method

Preparation

Preheat the oven to 160 degrees C (320 degrees F). Grease and line an 8 inch deep cake pan.
Sift the dry ingredients into a bowl, then add the wet ingredients and beat until smooth.
Pour the batter into the prepared pan and bake until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the strawberries, mix them with sugar, lemon juice, and vanilla. Let sit for a while.
Whip the cream with icing sugar, vanilla, and softened cream cheese until fluffy.

Assembly

Slice the cooled cake in half. Brush the top of the bottom layer with strawberry juice.
Pipe frosting around the edges, add strawberry jam, and sliced strawberries. Cover with more frosting.
Place the second layer on top. Add more whipped cream, whole strawberries, and spoon on more jam.

Serving

Serve immediately or chill for easier slicing.

Notes

Make sure all your ingredients are at room temperature for a better mixture. Don’t over-mix the batter; just mix until combined to keep the cake fluffy. Use fresh, ripe strawberries for the best flavor. For a richer taste, you can add a splash of almond extract to the frosting.