Strawberry Shortcake Cake Recipe

If you’re craving a dessert that radiates pure summertime joy, Strawberry Shortcake Cake is simply irresistible. Picture generous layers of tender, buttery cake, mountains of juicy, sugared strawberries, and billows of soft whipped cream—it’s sunshine on a plate. This crowd-pleasing twist on the classic strawberry shortcake will steal the show at birthdays, cookouts, or any celebration where you need a dessert that’s as striking as it is delicious.

Ingredients You’ll Need

This Strawberry Shortcake Cake is refreshingly straightforward to pull together, relying on simple and familiar ingredients. Each one plays a starring role, from the rich cake base to the vibrant, ruby-red strawberries and luscious cream topping. Here’s everything you’ll want on hand:

• All-purpose flour: The sturdy backbone for our tender cake layers—regular flour works great.
• Baking powder: The trusty leavening agent that keeps the cake light and fluffy instead of dense.
• Salt: Just a touch enhances the cake’s flavor and balances the sweetness.
• Granulated sugar: Adds sweetness throughout—used for both cake layers and the strawberry filling.
• Unsalted butter: Room temperature butter lends a buttery crumb that melts in your mouth.
• Large eggs: Bring structure and richness—make sure they’re at room temperature for the best texture.
• Vanilla extract: Pure vanilla delivers classic, aromatic notes to every bite.
• Heavy cream: Used in both cake batter and frosting, this keeps everything soft and dreamy.
• Fresh strawberries: Choose ripe, vibrant berries for the juiciest and most flavorful filling.
• Lemon juice: A splash brightens the strawberries, adding freshness and zing.
• Powdered sugar: Sweetens and stabilizes the whipped cream, so it’s cloud-like, not grainy.
• Cream cheese (optional): Adds a bit of tang and structure to the whipped cream for layer stability.

How to Make Strawberry Shortcake Cake

Step 1: Macerate the Strawberries

Start your Strawberry Shortcake Cake adventure by prepping those gorgeous strawberries. Hull and slice them, then gently toss the slices with granulated sugar and a splash of fresh lemon juice. This process unlocks their juiciness, creating a strawberry syrup that infuses the whole cake with summery sweetness. Let the berries rest for at least 30 minutes—a little patience will reward you with incredible flavor.

Step 2: Prepare the Cake Pans and Oven

While the strawberries are macerating, set your oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper. This not only ensures an easy release but also helps the cakes bake up evenly. A bit of preparation now equals perfect layers later!

Step 3: Mix Up the Shortcake Batter

In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in that rich vanilla. Next, alternate adding the sifted dry ingredients (flour, baking powder, salt) with the heavy cream. Mixing in additions like this gives you a smooth, silky batter and beautifully tender cake layers.

Step 4: Bake the Cake Layers

Divide the batter evenly among your prepared cake pans—no need to fuss over perfection, as minor differences disappear once stacked. Bake for 20 to 25 minutes, or until the cakes turn lightly golden and a toothpick comes out clean. Allow the cakes to cool in their pans for a few minutes before turning them onto a wire rack. Layers should be completely cool before assembly, so don’t rush this part!

Step 5: Make the Fluffy Whipped Cream Frosting

Pour cold heavy whipping cream into a chilled bowl, add powdered sugar, and the vanilla extract. Whip until you see soft billowy peaks, then add cream cheese if you prefer extra stability for layering—all with just enough sweetness to complement the strawberries. You’re looking for medium peaks here: creamy, sturdy, but still airy.

Step 6: Assemble Your Strawberry Shortcake Cake Masterpiece

Time for the magic moment! Place your first cake layer on the serving plate. Brush it generously with some of that strawberry syrup from your macerated berries, then spread on a thick layer of whipped cream. Spoon over a tumbling layer of strawberries, making sure some juices seep in. Repeat this process for the other layers, finishing with a glorious mound of whipped cream and berries on top. The beauty of Strawberry Shortcake Cake is in its rustic, over-the-top abundance, so don’t hold back.

How to Serve Strawberry Shortcake Cake

Garnishes

A Strawberry Shortcake Cake positively loves a dramatic finish! Crown the top with extra whole or halved berries, a few sprigs of fresh mint, or a dusting of powdered sugar. For a festive shimmer, try scattering on some edible flowers—nothing says celebration like a cake dressed for the occasion.

Side Dishes

Since this dessert is the star, keep side dishes simple. Offer a bowl of fresh summer berries, a light citrus fruit salad, or perhaps a scoop of vanilla bean ice cream. These cool, fruity sides enhance the bright flavors in the Strawberry Shortcake Cake without stealing its thunder.

Creative Ways to Present

To wow your guests, try serving individual wedges with an extra drizzle of strawberry syrup, or layer the components in mason jars for a picnic-ready parfait. For birthdays, consider decorating the cake with piped whipped cream rosettes and colorful candles—it’s a grown-up nod to everyone’s favorite Strawberry Shortcake Character Cake, but with homemade flair.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Strawberry Shortcake Cake, cover it well and store it in the refrigerator. It will stay delicious for up to 2 days, though the whipped cream may soften slightly. The cake soaks up the strawberry juices overnight, creating an even more luscious texture by day two!

Freezing

For long-term storage, you can freeze the cake layers before assembly—wrap them tightly in plastic wrap and freeze for up to one month. Whipped cream and strawberries don’t freeze as well, so assemble just before serving for that showstopping freshness and flavor.

Reheating

Strawberry Shortcake Cake is best enjoyed cold or at cool room temperature. If you prefer it slightly softened, let it sit out of the fridge for 10 to 15 minutes before slicing, but there’s no need to actually heat it. Trust us—the berries and cream deserve to stay chilled!

FAQs

Can I make Strawberry Shortcake Cake ahead of time?

Absolutely! You can bake the cake layers a day ahead, wrap them well, and store at room temperature until ready to assemble. Hold off on assembling until the day you plan to serve so the cake stays beautifully fresh and the whipped cream holds its structure.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal for the best flavor, but in a pinch, you can use frozen berries. Thaw them completely and drain excess liquid, then proceed with macerating. Expect the final result to be a little more juicy and less firm.

How do I keep the whipped cream stable?

Adding a few ounces of softened cream cheese or using a stabilized whipped cream recipe helps the frosting hold its shape between layers, especially in warm weather. Chilling the bowl and beaters beforehand also makes a noticeable difference!

Can I make this gluten free?

Definitely! Swap the all-purpose flour for a good-quality gluten-free all-purpose blend. Just check that your baking powder is also certified gluten-free, and keep the other ingredients the same for a wheat-free Strawberry Shortcake Cake.

What’s the best way to transport this cake?

For best results, assemble the cake close to your destination, especially if it’s hot outside. If you must travel with it fully assembled, chill the cake thoroughly first and use a sturdy cake carrier to keep everything intact and cool.

Final Thoughts

Strawberry Shortcake Cake is the kind of dessert that brings people together and sparks happy memories—one sweet, summery slice at a time. No matter how you serve or decorate it, this delight will become a beloved favorite in your baking rotation. Give it a try, and let the layers of berries and cream do what they do best: make every moment a little brighter.

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