Irresistible Strawberry Shortcake Cake Recipe in 7 Simple Steps

Oh, strawberry shortcake cake – just saying the name makes me smile! This is the dessert that takes me straight back to my grandma’s kitchen, where she’d whip it up for every summer birthday or Sunday gathering. There’s something magical about those tender cake layers hugging juicy strawberries and billowy whipped cream. After years of baking (and eating!) countless versions, I’ve perfected my go-to recipe that balances simplicity with big flavor. Trust me, this isn’t just any cake – it’s sunshine on a plate that’ll have everyone asking for seconds. The best part? You probably have most ingredients in your kitchen right now.

Why You’ll Love This Strawberry Shortcake Cake

This isn’t just dessert—it’s pure happiness in cake form! Here’s why it’s my forever favorite:

• That tender cake practically melts with each bite
• Juicy strawberries burst with fresh flavor
• Cloud-like whipped cream makes every forkful heavenly
• Simple ingredients turn into something extraordinary

Perfect for Any Occasion

I’ve served this beauty at everything from backyard BBQs to bridal showers—it never fails to impress. It’s fancy enough for celebrations but easy enough for weeknight cravings. My kids beg for it as a birthday “cake,” and honestly? I never say no because it comes together faster than frosting a layer cake!

Simple Yet Impressive

Don’t let the gorgeous layers fool you—this is one of the easiest cakes I make. No fancy piping skills needed! The magic happens when humble ingredients transform before your eyes. My secret? Letting the strawberries and whipped cream shine without overcomplicating things. First-time bakers always look like kitchen rock stars when they present this stunner.

Ingredients for Strawberry Shortcake Cake

Gathering these simple ingredients is half the joy of making this cake – each one plays a special role in creating that perfect bite. Here’s what you’ll need:

• 2 cups all-purpose flour – spooned and leveled for accuracy
• 1 cup granulated sugar – the perfect amount of sweetness
• 1 tbsp baking powder – our rising star
• 1/2 tsp salt – to balance the flavors
• 1/2 cup unsalted butter, softened – room temperature is key!
• 2/3 cup milk – whole milk makes it extra tender
• 2 large eggs – they should be at room temp too
• 1 tsp vanilla extract – pure vanilla makes all the difference
• 2 cups fresh strawberries – sliced about 1/4 inch thick
• 2 cups heavy cream – cold for perfect whipping
• 1/4 cup powdered sugar – for lightly sweetening the cream

See? Nothing fancy – just good, honest ingredients that come together in the most magical way. I always set everything out on the counter before starting – it makes the whole process feel like a happy ritual.

How to Make Strawberry Shortcake Cake

Alright, let’s get baking! This is where the magic happens – turning simple ingredients into that dreamy layered masterpiece. I’ll walk you through each step like we’re baking together in my kitchen. Don’t worry if you’re new to cake-making – I’ve included all my little tricks to ensure success!

Preparing the Cake Layers

First things first – preheat your oven to 350°F and grease those cake pans. I like to use butter and a dusting of flour, but parchment paper circles work wonders too. Now, whisk together your dry ingredients – flour, sugar, baking powder, and salt – in a big bowl. Here’s my secret: sift them if you can! It makes the cake extra light.

Add the softened butter, milk, eggs, and vanilla. Now beat it all together until smooth – about 2 minutes should do it. The batter will be thick but pourable. Divide it evenly between your prepared pans (I use a kitchen scale for precision) and pop them in the oven for 25-30 minutes. You’ll know they’re done when the tops spring back when lightly touched.

Assembling the Strawberry Shortcake Cake

Patience is key here – let those cakes cool completely! While they’re cooling, whip your heavy cream and powdered sugar to stiff peaks. Now for the fun part: place your first cake layer on a pretty plate or cake stand. Spread half the whipped cream over it, then arrange half your strawberry slices in a single layer. Gently place the second cake on top and repeat with remaining cream and berries.

Here’s my pro tip: chill the assembled cake for at least an hour before serving. This lets everything set beautifully and makes slicing a breeze. Trust me, that first bite of chilled, creamy, berry-filled perfection is worth the wait!

Tips for the Best Strawberry Shortcake Cake

After making this cake more times than I can count, I’ve learned a few secrets that make all the difference. First, toss your sliced strawberries with a tablespoon of sugar and let them sit for 15 minutes – this “macerating” draws out their juices for extra flavor. When whipping cream, chill your bowl and beaters first for maximum volume. And don’t skip that crucial chill time after assembling – it lets the flavors marry and makes slicing clean. Pro tip: assemble no more than 4 hours before serving so the cake stays fresh but the berries don’t weep too much!

Variations for Strawberry Shortcake Cake

Oh, the possibilities! While I adore the classic version, sometimes I mix things up. Try raspberries or blackberries instead of strawberries for a fun twist. A teaspoon of lemon zest in the batter adds bright freshness. For a decadent touch, fold mini chocolate chips into the whipped cream. The beauty? This cake welcomes creativity! You might also enjoy a strawberry tiramisu for another delightful berry dessert.

Serving and Storing Strawberry Shortcake Cake

This cake absolutely shines when served chilled – I always pull it from the fridge about 10 minutes before slicing so the cream softens slightly. Leftovers? Cover loosely with plastic wrap and they’ll keep beautifully in the fridge for up to 2 days (if they last that long!). Just be warned – those juicy strawberries might make the cake a bit moister by day two, but honestly? Some of us think that’s the best part!

Strawberry Shortcake Cake Nutritional Information

Now, let’s be real – we’re not eating strawberry shortcake cake because it’s a health food! But I know many folks (myself included) like having a general sense of what they’re enjoying. Keep in mind these numbers are rough estimates – your actual nutritional values will dance around depending on your exact ingredients and portion sizes.

The cake layers bring carbohydrates for energy, while the fresh strawberries offer vitamin C and fiber. That heavenly whipped cream provides dairy’s calcium and protein. Of course, treats like this are all about balance – I savor every bite knowing fresh ingredients make it better than store-bought versions loaded with preservatives. For more on the nutritional benefits of fresh fruit, check out this article from Harvard Health.

Remember: baking is love made edible, and sometimes that love tastes like tender cake piled high with berries and cream!

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?
You can, but thaw and drain them well first! Frozen berries release more liquid, so I pat them dry with paper towels to prevent a soggy cake. The texture won’t be quite the same as fresh, but it’ll still taste delicious.

How long does strawberry shortcake cake keep?
This cake is best enjoyed within 2 days – store it covered in the fridge. The berries will soften the cake over time, but some of us love that extra-moist texture! Just know the whipped cream may start to weep after day one.

Can I make the cake layers ahead?
Absolutely! Bake the cakes up to a day in advance, wrap them well in plastic, and store at room temperature. But wait to assemble with the cream and berries until shortly before serving for maximum freshness.

Why does my whipped cream deflate?
Two likely culprits: overbeating (stop when stiff peaks form) or warm kitchen temperatures. Chill your bowl and beaters first, and work quickly when spreading it on the cake. For more tips on whipping cream, this guide on how to whip cream is very helpful.

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