If you’ve ever dreamed of capturing the irresistible charm of strawberry shortcake in a single, showstopping dessert, look no further than The Best Strawberry Shortcake Cake. This cake brilliantly combines soft, buttery layers, clouds of homemade whipped cream, and fresh, juicy strawberries in every bite. It’s the sort of dessert that gets people talking and guarantees you’ll be handing out the recipe long after the last slice disappears.
Ingredients You’ll Need
You’ll be amazed at how just a handful of familiar ingredients work together to create something truly spectacular. Each element is thoughtfully chosen: every ingredient brings flavor, height, or that perfect fluffy texture that makes The Best Strawberry Shortcake Cake a total crowd-pleaser.
- All-purpose flour: This gives the cake structure while keeping it light and tender—don’t substitute here if you want that perfect crumb.
- Baking powder and baking soda: The essential duo for lifted, airy layers that never turn out dense.
- Salt: Just a touch sharpens the other flavors, so your cake never tastes flat or overly sweet.
- Unsalted butter, softened: Supplies richness and that classic shortcake flavor—make sure it’s at room temp for best creaming results.
- Granulated sugar: Sweetens the cake while helping it brown beautifully in the oven.
- Large eggs: Bind the batter and add a little richness—crucial for soft, chewy cake.
- Vanilla extract: Essential for that signature bakery aroma (use the best you can find).
- Sour cream: Adds tons of moisture and a barely-there tang that livens up each bite.
- Whole milk: Helps create a batter that’s pourable and bakes up fluffy—skim just won’t do the trick.
- Fresh strawberries, sliced: Get the ripest, juiciest berries you can; they’re the star of the show.
- Sugar (for macerating): This pulls out the juices in your strawberries, making them extra flavorful and vibrant.
- Heavy whipping cream: Becomes the dreamy, soft blanket that ties the whole cake together.
- Powdered sugar: Sweetens the whipped cream so it echoes the cake without overpowering the strawberries.
- Vanilla extract (for cream): Pops up again in your whipped cream for that double dose of flavor.
How to Make The Best Strawberry Shortcake Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F, which ensures an even bake, then thoroughly grease two 8-inch round cake pans. This step makes for easy cake removal and perfectly tall, even layers for The Best Strawberry Shortcake Cake.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking evenly distributes the leaveners and salt, so they’ll work their magic later for a uniform crumb.
Step 3: Cream Butter and Sugar
In your largest mixing bowl, beat the softened butter and granulated sugar until the mix turns pale and fluffy, usually around three minutes. This process incorporates air, creating that classic shortcake texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully blended before adding the next. Mixing in the vanilla extract at this point guarantees it disperses evenly for that signature aroma The Best Strawberry Shortcake Cake is known for.
Step 5: Finish the Batter
Mix in the sour cream for a moist, tender crumb. Next, alternate adding the dry ingredients and the milk, starting and ending with the dry, mixing just until everything is combined. Overmixing is a no-go—stop as soon as the batter comes together for the fluffiest cake.
Step 6: Bake the Cakes
Divide the batter equally between your prepared pans and smooth the tops for even layers. Pop them in the oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let your cakes cool completely on a wire rack. Patience here means your whipped cream won’t melt later on!
Step 7: Prepare the Strawberries
While the cakes are cooling, gently toss your sliced strawberries with a couple of tablespoons of sugar. This encourages their natural juices to emerge, resulting in juicy, ruby-bright slices that taste like summer.
Step 8: Whip the Cream
In a chilled bowl, whip cold heavy cream, powdered sugar, and a splash of vanilla extract until stiff peaks form. The cold bowl and beaters are key for a stable, billowy whipped cream that will hold up inside and on top of The Best Strawberry Shortcake Cake.
Step 9: Assemble the Cake
Set your first cooled cake layer on a platter and top with half your whipped cream, spreading edge to edge. Spoon over half your juicy strawberries and their syrup. Top with the second cake, repeat with remaining whipped cream and strawberries, and let it chill for half an hour—this makes slicing a breeze.
How to Serve The Best Strawberry Shortcake Cake
Garnishes
Top the finished cake with whole or halved fresh strawberries for a polished bakery finish. A tiny mint sprig or edible flowers send the presentation over the top, and a dusting of powdered sugar is picture-perfect.
Side Dishes
The Best Strawberry Shortcake Cake sings with simple accompaniments. Consider spooning a little vanilla ice cream, a pour of cold cream, or a side of lemony iced tea. Keep it light—the cake is the star.
Creative Ways to Present
Try assembling as elegant mini-cakes by baking the batter in cupcake molds or use a trifle dish for a modern twist. Or slice into thin layers and make a ‘naked cake’ for a rustic, layer-on-show look that will wow any party crowd.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices snugly in plastic wrap or seal in an airtight container. Store in the refrigerator and enjoy within two days for the freshest flavor and best cake texture—it’s just as delicious (if not more) the next day!
Freezing
For longer storage, freeze unfrosted cake layers tightly wrapped for up to two months. If freezing the assembled cake, wrap individual slices and freeze—thaw in the fridge and refresh with a dollop of extra whipped cream if needed.
Reheating
Cake this delicate is best served chilled or at room temperature—skip the microwave! If you’ve refrigerated the cake, let slices sit out for about 20 minutes to warm gently before serving.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Thaw and drain them well before using, or toss them straight into the sugar while slightly frozen for extra juiciness. Note: fresh berries tend to hold their shape and deliver a brighter flavor.
Is it possible to make this cake gluten-free?
Yes! Swap the all-purpose flour with your favorite 1-to-1 gluten-free baking mix. The rest of the ingredients are naturally gluten-free, making The Best Strawberry Shortcake Cake inclusive for more guests.
Can I prepare the components ahead of time?
Definitely. You can bake the cake layers and whip the cream up to a day ahead. Store the cake wrapped in the fridge, and assemble with strawberries just before serving for best results.
What’s the trick for extra flavorful strawberries?
For strawberries that truly sing, macerate them with sugar and a bit of lemon zest, or even a splash of strawberry liqueur if you’re feeling fancy! This makes The Best Strawberry Shortcake Cake stand out even more.
How do I keep whipped cream stable for longer?
Use heavy cream with at least 36% fat, make sure everything is cold, and add a little extra powdered sugar—or a spoonful of cornstarch—to help your whipped cream last through the party.
Final Thoughts
If you’ve been searching for a dessert that combines nostalgia, pure joy, and undeniable freshness, The Best Strawberry Shortcake Cake simply can’t be beat. Make it soon, share it with people you love, and get ready for happy smiles and requests for seconds!
Print
The Best Strawberry Shortcake Cake Recipe
- Total Time: 50 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the heavenly taste of The Best Strawberry Shortcake Cake, a delightful treat perfect for any celebration or gathering. This moist and flavorful cake is layered with fresh strawberries, whipped cream, and a hint of vanilla, creating a symphony of flavors in every bite.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
Strawberry Topping:
- 2 cups fresh strawberries, sliced
- 2 tablespoons sugar (for macerating)
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 350°F and grease two 8-inch round cake pans. Mix dry ingredients in a bowl.
- Mix Batter: Beat butter and sugar, add eggs and vanilla. Mix in sour cream and dry ingredients alternating with milk.
- Bake: Divide batter into pans, bake for 22–25 minutes until done. Cool on a rack.
- Prepare Toppings: Macerate strawberries with sugar. Whip cream, sugar, and vanilla until stiff.
- Assemble: Layer cake, cream, and strawberries. Chill before serving.
Notes
- You can make this cake a day ahead and refrigerate. Add strawberry jam for more flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
