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If you have a soft spot for juicy, sweet strawberries paired with fluffy cake and luscious whipped cream, then you are absolutely going to fall in love with The Best Strawberry Shortcake Cake Recipe. This delightful cake is a perfect balance of light, tender layers infused with hints of vanilla and sour cream, topped with macerated fresh strawberries and a cloud of homemade whipped cream. It’s a celebration of everything wonderful about strawberry shortcake but elevated into an irresistible cake form that will have everyone asking for seconds and the recipe!
Ingredients You’ll Need
The magic behind The Best Strawberry Shortcake Cake Recipe lies in its simple, pantry-friendly ingredients that come together beautifully to create layers of flavor, texture, and color. Each component plays a pivotal role—from the tender crumb provided by the sour cream to the fresh brightness of juicy strawberries.
- 2 cups all-purpose flour: The foundation of the cake, providing structure and tenderness.
- 2 teaspoons baking powder: Helps the cake rise perfectly and become delightfully fluffy.
- 1/2 teaspoon baking soda: Adds a slight lift and helps balance the acidity from the sour cream.
- 1/4 teaspoon salt: Enhances all the flavors without being noticeable on its own.
- 1/2 cup unsalted butter, softened: Adds rich flavor and a melt-in-your-mouth texture.
- 1 cup granulated sugar: Sweetens the cake while also contributing to a moist crumb.
- 2 large eggs: Bind ingredients together and add richness.
- 1 teaspoon vanilla extract: Provides warmth and depth to the cake’s flavor.
- 1 cup sour cream: Gives the cake a tender texture and slight tang that balances the sweetness.
- 4 cups fresh strawberries, sliced: The star of this recipe, bringing juicy bursts of freshness and vibrant color.
- 1/4 cup granulated sugar: Sprinkled on strawberries to macerate, making them irresistibly sweet and syrupy.
- 1 cup heavy whipping cream: Whipped for a luscious, fluffy topping.
- 1/4 cup powdered sugar: Sweetens the whipped cream without weighing it down.
- 1 teaspoon vanilla extract: Infuses the whipped cream with aromatic vanilla for a perfect finish.
How to Make The Best Strawberry Shortcake Cake Recipe
Step 1: Preparing Your Baking Pans and Oven
Start by preheating your oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans. This crucial step ensures that your cakes will release easily after baking, keeping those beautiful layers intact.
Step 2: Mixing the Dry Ingredients
Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. This combination sets the stage for a perfectly risen cake every time, evenly distributing the leavening agents and seasoning.
Step 3: Creaming Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This creaming process incorporates air, making the cake tender and creating that melt-in-your-mouth texture that’s so satisfyingly soft.
Step 4: Adding Eggs and Vanilla
Carefully add the eggs one at a time, beating well after each addition to ensure the batter stays smooth and emulsified. Stir in the vanilla extract to infuse the batter with a fragrant warmth you’ll notice and love.
Step 5: Combining Wet and Dry Ingredients
Add the dry ingredients to the butter mixture alternately with the sour cream, starting and ending with the dry components. Mixing until just combined is important here to keep the cake tender without overworking the gluten.
Step 6: Baking the Cake Layers
Divide the batter evenly between your prepared pans, smoothing the tops for an even rise. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
Step 7: Preparing the Strawberries
While your cakes cool, combine the sliced strawberries with the sugar and allow them to macerate for 15 to 20 minutes. This simple trick transforms fresh strawberries into a sweet, juicy topping that’s bursting with flavor and perfect for layering.
Step 8: Whipping the Cream
Beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This homemade whipped cream will crown your cake with a silky, pillowy texture that complements every bite.
Step 9: Assembling the Cake
Place one cake layer on your serving plate and spread a generous layer of whipped cream, followed by a pile of those luscious macerated strawberries. Top with the second cake layer and repeat the process, finishing with a garnish of extra fresh strawberries for that gorgeous wow factor.
How to Serve The Best Strawberry Shortcake Cake Recipe
Garnishes
A few fresh mint leaves or a light dusting of powdered sugar over the top adds a simple yet elegant finish that enhances the presentation and adds a subtle herbal note to balance the sweetness.
Side Dishes
This strawberry shortcake cake pairs wonderfully with a scoop of vanilla ice cream or a refreshing glass of sparkling lemonade to keep the experience light and celebratory.
The Best Strawberry Shortcake Cake Recipe: Creative Ways to Present
For a charming twist, try layering the cake slices in dessert glasses for individual trifles or arrange mini cakes topped with whipped cream and berries on a dessert platter for a crowd-pleasing display.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake covered in an airtight container in the refrigerator for up to three days. This helps preserve the freshness of the strawberries and whipped cream without drying out the cake layers.
Freezing
You can freeze the cake unassembled by wrapping the cooled cake layers tightly in plastic wrap and then aluminum foil. Freeze for up to one month and thaw overnight in the fridge before assembling with fresh whipped cream and strawberries.
Reheating
Since this is a delicate, creamy cake, reheating is not recommended. Instead, enjoy it chilled or bring it to room temperature for the best flavor and texture experience.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries are preferred for the best texture and flavor, but if you use frozen, be sure to thaw and drain them thoroughly to avoid adding extra moisture to the cake.
Is there a substitute for sour cream?
Yes! You can use plain Greek yogurt or crème fraîche in equal amounts as a substitute without compromising the cake’s tender crumb and slight tang.
How do I prevent the whipped cream from deflating?
Use cold heavy cream and chill your bowl and beaters beforehand; whip just until stiff peaks form and avoid overbeating to keep the cream stable and fluffy.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure, keeping the rest of the recipe the same.
How many servings does this recipe make?
This recipe comfortably serves about 8 people, but you can easily double the ingredients for a larger gathering.
Final Thoughts
I hope you are as excited as I am to try The Best Strawberry Shortcake Cake Recipe. It’s a charming, luscious dessert that feels like a special occasion every time you slice into it. Whether you’re making it for a family celebration, a sunny springtime treat, or simply because strawberries and cake are a match made in heaven, this recipe never fails to impress. Dive in and enjoy every bite—you truly can’t go wrong here!
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The Best Strawberry Shortcake Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Best Strawberry Shortcake Cake is a delightful twist on the classic dessert, featuring moist layers of buttery cake paired with freshly macerated strawberries and luscious whipped cream. Perfect for celebrations or a sweet treat, this recipe balances the lightness of fresh fruit with the richness of creamy frosting for a crowd-pleasing dessert.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Strawberries:
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
For the Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the pans and preheat oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor profile.
- Combine dry and wet ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the cake dense.
- Divide batter and bake: Evenly divide the batter between the prepared cake pans, smoothing the tops for even rising. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart when assembling.
- Macerate strawberries: While the cakes cool, combine the sliced strawberries and granulated sugar in a bowl. Let them sit for 15-20 minutes to draw out their natural juices and enhance sweetness.
- Make the whipped cream: Beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy frosting.
- Assemble the cake: Place one cake layer on a serving plate. Spread a layer of whipped cream on top, followed by a generous layer of the macerated strawberries.
- Finish and garnish: Top with the second cake layer and repeat the whipped cream and strawberry layers. Garnish with extra fresh strawberries as desired before serving.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- Do not overmix the batter to keep the cake tender and light.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Macerating strawberries is key to juicy, flavorful layers.
- You can prepare the cake layers a day ahead and wrap them tightly in plastic wrap to keep fresh.
- The whipped cream is best made just before assembling to maintain its texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
