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

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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

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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