Why Make This Recipe
Strawberry Shortcake Cake is a delightful treat that combines soft, buttery cake with fresh strawberries and creamy whipped cream. This dessert is perfect for any occasion, from family gatherings to simple summer picnics. The freshness of the strawberries adds a burst of flavor, while the light and fluffy cake makes it satisfying yet refreshing. Making this cake allows you to enjoy seasonal fruits while impressing your friends and family with your baking skills!
How to Make Strawberry Shortcake Cake
Ingredients
- 1 3/4 cups (250g) all-purpose flour
- 1 tablespoon (8g) cornstarch
- 2 teaspoons baking powder
- 1 cup (200g) granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs
- 1/2 cup (120ml) whole milk
- 1 tablespoon (15ml) fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons (10ml) pure vanilla extract
- 1 1/3 cups (200g) chopped fresh strawberries
- 1 tablespoon (12g) granulated sugar
- 2 cups (500ml) cold heavy 35 percent whipping cream
- 2 tablespoons (12g) skim milk powder
- 1-2 tablespoons (12-25g) granulated sugar (for whipping cream)
- 1 teaspoon (5ml) pure vanilla extract (for whipping cream)
- 2 cups fresh strawberries, sliced in half (for topping)
Directions
- Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round deep cake pan with parchment paper and grease the sides.
- In a bowl, sift together the flour, cornstarch, and baking powder. Add the sugar and salt, whisking well to combine.
- Add the softened butter, eggs, lemon juice, lemon zest, milk, and vanilla extract. Mix until smooth and well combined.
- Spoon the batter into the prepared pan and bake for 35-45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
- Let the cake cool for 15 minutes in the pan before inverting it onto a wire rack to cool completely.
- For the strawberry filling, combine the chopped strawberries with 1 tablespoon of sugar. Let them sit for 10-20 minutes to release their juices, then strain to remove excess liquid.
- For the cream filling, beat the cold heavy cream with skim milk powder until soft peaks form. Then add sugar and vanilla extract. Beat until semi-firm peaks develop.
- To assemble the cake, slice it in half horizontally. Spread half of the whipped cream on the bottom layer, then top with the drained strawberries. Place the top layer back on the cake.
- Spread the remaining whipped cream on top and adorn with sliced strawberries. Drizzle with the reserved strawberry juice just before serving.
- Keep the cake chilled and consume on the day it is assembled.
How to Serve Strawberry Shortcake Cake
Serve this cake as a refreshing dessert at gatherings. Cut into slices and let everyone enjoy the layers of fluffy cake and sweet strawberries. It pairs well with a cup of tea or coffee, making it a versatile treat after any meal. You can also add a sprinkle of mint leaves for a touch of color and flavor.
How to Store Strawberry Shortcake Cake
If you have leftover cake, keep it in the refrigerator. It is best enjoyed the same day it is made, as the whipped cream may begin to deflate and the strawberries can become soggy over time. Store it in an airtight container to maintain freshness.
Tips to Make Strawberry Shortcake Cake
- Ensure your butter is softened to room temperature for easy mixing.
- Allow the cake to cool completely before slicing to prevent crumbling.
- Use fresh, ripe strawberries for the best flavor.
- Whip the cream just until semi-firm peaks form; overbeating can lead to a grainy texture.
- For a sweeter cake, adjust the amount of sugar in the cream filling.
Variation
You can add a layer of lemon curd between the cake layers for added tanginess. For a different flavor, consider using different fruits like peaches or blueberries instead of strawberries. You can also add a layer of chocolate ganache for a rich twist.
FAQs
Q: Can I make this cake ahead of time?
A: It’s best to make the cake on the same day you plan to serve it. If needed, you can bake the cake a day ahead but add the strawberries and cream just before serving.
Q: Can I freeze Strawberry Shortcake Cake?
A: Yes, you can freeze the cake layers wrapped tightly in plastic. Just remember to add the fresh strawberries and whipped cream after thawing.
Q: How long can I keep the leftover cake?
A: The cake can be kept in the refrigerator for up to 2 days, but it’s best to consume it within the first day for optimal freshness.
Strawberry Shortcake Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round deep cake pan with parchment paper and grease the sides.
- In a bowl, sift together the flour, cornstarch, and baking powder. Add the sugar and salt, whisking well to combine.
- Add the softened butter, eggs, lemon juice, lemon zest, milk, and vanilla extract. Mix until smooth and well combined.
- Spoon the batter into the prepared pan and bake for 35-45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
- Let the cake cool for 15 minutes in the pan before inverting it onto a wire rack to cool completely.
- Combine the chopped strawberries with 1 tablespoon of sugar. Let them sit for 10-20 minutes to release their juices, then strain to remove excess liquid.
- Beat the cold heavy cream with skim milk powder until soft peaks form. Then add sugar and vanilla extract. Beat until semi-firm peaks develop.
- Slice the cooled cake in half horizontally. Spread half of the whipped cream on the bottom layer, then top with the drained strawberries. Place the top layer back on the cake.
- Spread the remaining whipped cream on top and adorn with sliced strawberries. Drizzle with the reserved strawberry juice just before serving.
Notes
Strawberry Shortcake Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round deep cake pan with parchment paper and grease the sides.
- In a bowl, sift together the flour, cornstarch, and baking powder. Add the sugar and salt, whisking well to combine.
- Add the softened butter, eggs, lemon juice, lemon zest, milk, and vanilla extract. Mix until smooth and well combined.
- Spoon the batter into the prepared pan and bake for 35-45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
- Let the cake cool for 15 minutes in the pan before inverting it onto a wire rack to cool completely.
- For the strawberry filling, combine the chopped strawberries with 1 tablespoon of sugar. Let them sit for 10-20 minutes to release their juices, then strain to remove excess liquid.
- For the cream filling, beat the cold heavy cream with skim milk powder until soft peaks form. Then add sugar and vanilla extract. Beat until semi-firm peaks develop.
- To assemble the cake, slice it in half horizontally. Spread half of the whipped cream on the bottom layer, then top with the drained strawberries. Place the top layer back on the cake.
- Spread the remaining whipped cream on top and adorn with sliced strawberries. Drizzle with the reserved strawberry juice just before serving.