why make this recipe
Strawberry Shortcake Cake is a delightful dessert that brings together the sweetness of fresh strawberries with rich cream and a soft cake. It’s perfect for any occasion, from birthdays to family gatherings. The combination of flavors and textures makes it a favorite among both kids and adults alike. Plus, it’s a beautiful dessert that looks great on any table!
how to make Strawberry Shortcake Cake
Ingredients:
- 2 lbs fresh strawberries
- 1/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 16 oz cream cheese
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup sour cream
- 2 large eggs
- 1/2 cup heavy whipping cream
- 1/2 cup almond milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1-2 teaspoons almond extract
Directions:
- Preheat your oven to 350 degrees F. Grease and lightly flour a 9×13-inch glass pan. Set it aside.
- In a large bowl, combine diced strawberries and 1/4 cup granulated sugar. Let the strawberries sit to create syrup.
- For the whipped cream frosting, beat 1 cup of heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract in a medium bowl until stiff peaks form. Set it aside.
- In a separate bowl, mix cream cheese and the remaining powdered sugar until light and fluffy. Fold in the whipped cream mixture and chill.
- For the cake, whisk together flour, baking powder, salt, and 1 cup granulated sugar in a large bowl. Make a well in the center and add butter and sour cream. Mix well, then add eggs, 1/2 cup heavy whipping cream, almond milk, and water, mixing until combined. Gradually add the flour mixture until blended. Stir in almond and vanilla extracts.
- Pour the batter into the prepared pan and bake for about 35 minutes or until a toothpick comes out clean. Allow the cake to cool.
- Spread the whipped cream over the cooled cake and top with diced strawberries. Chill for 30 minutes, slice, and serve. Garnish with mint if desired. Store any leftovers in the fridge.
how to serve Strawberry Shortcake Cake
Serve Strawberry Shortcake Cake by cutting it into slices and placing them on dessert plates. Add extra strawberries on top or around the cake for a lovely presentation. You can also sprinkle some mint leaves for added color and freshness. This cake pairs well with coffee or tea, making it a great addition to afternoon gatherings.
how to store Strawberry Shortcake Cake
To store Strawberry Shortcake Cake, cover it with plastic wrap or place it in an airtight container. It keeps well in the fridge for up to three days. For best results, enjoy it chilled. If you have leftovers with whipped cream and strawberries, it’s best to consume them within a day or two for the best flavor and texture.
tips to make Strawberry Shortcake Cake
- Use fresh, ripe strawberries for the best flavor.
- Make sure all ingredients are at room temperature before starting. This helps with the mixing process.
- If you like a more pronounced almond flavor, feel free to add more almond extract.
- Don’t overmix the batter; this can lead to a denser cake.
- Chill your mixing bowl and beaters before making the whipped cream for better results.
variation
You can add a layer of lemon curd between the cake and whipped cream for a zesty twist. Alternatively, use different berries like blueberries or raspberries, or even mix them for a berry medley.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day ahead. Just cover it and keep it in the fridge. Add whipped cream and strawberries before serving.
Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.
Q: Can I freeze Strawberry Shortcake Cake?
A: Yes, you can freeze the cake without the whipped cream and strawberries. Wrap it well, and it can last for up to three months. Thaw in the fridge before serving and then add the toppings.
Strawberry Shortcake Cake
Ingredients
Method
- Preheat your oven to 350 degrees F. Grease and lightly flour a 9×13-inch glass pan. Set it aside.
- In a large bowl, combine diced strawberries and 1/4 cup granulated sugar. Let the strawberries sit to create syrup.
- For the whipped cream frosting, beat 1 cup of heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract in a medium bowl until stiff peaks form. Set it aside.
- In a separate bowl, mix cream cheese and the remaining powdered sugar until light and fluffy. Fold in the whipped cream mixture and chill.
- In a large bowl, whisk together flour, baking powder, salt, and 1 cup granulated sugar.
- Make a well in the center and add butter and sour cream. Mix well, then add eggs, 1/2 cup heavy whipping cream, almond milk, and water, mixing until combined.
- Gradually add the flour mixture until blended. Stir in almond and vanilla extracts.
- Pour the batter into the prepared pan and bake for about 35 minutes or until a toothpick comes out clean. Allow the cake to cool.
- Spread the whipped cream over the cooled cake and top with diced strawberries.
- Chill for 30 minutes, slice, and serve. Garnish with mint if desired.