Strawberry Shortcake Cake

If you love the classic flavors of strawberry shortcake but want something a little more special, this Strawberry Shortcake Cake is for you. Imagine layers of tender, buttery cake filled with fresh strawberries and whipped cream, all topped with a glossy strawberry glaze. It’s the perfect dessert for summer gatherings, birthdays, or anytime you’re craving a taste of nostalgia with a modern twist.

What makes this cake so special is its perfect balance of flavors and textures. The cake itself is light and fluffy, the strawberries add a burst of freshness, and the whipped cream brings a creamy, dreamy finish. It’s a dessert that’s as beautiful as it is delicious, and it’s sure to impress your family and friends.

The first time I made this cake, it was for my daughter’s birthday. She’s a huge fan of strawberry shortcake, and when she saw this cake, her eyes lit up. After the first bite, she declared it the best cake she’s ever had. Now, it’s our go-to dessert for special occasions, and my kids love helping me decorate it with extra strawberries and whipped cream.

Whether you’re a seasoned baker or a beginner, this Strawberry Shortcake Cake is a must-try. It’s easy to make, incredibly flavorful, and guaranteed to bring smiles to the table.

Resume: Why This Strawberry Shortcake Cake Is Worth Trying

1. Classic Flavors: A modern twist on the beloved strawberry shortcake.
2. Light & Fluffy: Tender cake layers that melt in your mouth.
3. Fresh & Creamy: Juicy strawberries and whipped cream create the perfect balance.
4. Crowd-Pleasing: Perfect for birthdays, summer parties, or any special occasion.

Exciting Story: A Birthday Favorite

This Strawberry Shortcake Cake has become a tradition in our house, especially for birthdays. One year, I decided to surprise my daughter with this cake for her birthday. When she walked into the kitchen and saw it, her eyes lit up like a kid on Christmas morning.

As soon as she took her first bite, she declared it the best cake she’s ever had. Now, it’s her birthday cake every year, and my kids love helping me decorate it with extra strawberries and whipped cream. It’s become more than just a dessert—it’s a celebration of family, love, and, of course, strawberries.

Why This Strawberry Shortcake Cake

This cake is a winner because it’s light, flavorful, and easy to make. The combination of fresh strawberries, whipped cream, and tender cake is simply irresistible

What You Need For Strawberry Shortcake Cake

For the Cake:

• 2 1/2 cups (315g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) whole milk

For the Filling:

• 2 cups (300g) fresh strawberries, sliced
• 2 tablespoons granulated sugar
• 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Glaze:

• 1/2 cup (120g) strawberry jam
• 1 tablespoon water

How to Make Strawberry Shortcake Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
5. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
6. Prepare the Strawberries: In a bowl, toss the sliced strawberries with 2 tablespoons of sugar. Let them sit for 15 minutes to release their juices.
7. Make the Whipped Cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Assemble the Cake: Place one cake layer on a serving plate. Spread half of the whipped cream over the top and arrange half of the strawberries on top. Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
9. Make the Glaze: In a small saucepan, heat the strawberry jam and water over low heat until smooth. Drizzle the glaze over the top of the cake.
10. Serve: Slice and enjoy!

Tips For Strawberry Shortcake Cake

• Use Room Temperature Ingredients: This ensures a smooth batter and even baking.
• Don’t Overmix: Overmixing can lead to a dense cake.
• Chill the Whipped Cream: For best results, chill the bowl and beaters before whipping the cream.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend.
• Dairy-Free: Substitute the butter with coconut oil and the milk with almond milk.
• Add Lemon Zest: Add a teaspoon of lemon zest to the batter for a citrusy twist.

Make a Healthier Version

• Whole Wheat Flour: Substitute half or all of the all-purpose flour with whole wheat flour.
• Reduce Sugar: Use 1 1/2 cups of sugar instead of 1 3/4 cups.
• Low-Fat Milk: Use skim or low-fat milk instead of whole milk.

Closing For Strawberry Shortcake Cake

And there you have it—a light, fluffy, and utterly delicious cake that’s perfect for any occasion. This Strawberry Shortcake Cake is sure to impress your family and friends. Don’t forget to let us know how your cake turns out, and consider checking out some of our other recipes for more culinary inspiration!

Frequently Asked Questions For Strawberry Shortcake Cake

1. Can I use frozen strawberries?
   Yes, but thaw and drain them well to avoid excess moisture.
2. How do I store leftovers?
   Store in an airtight container in the fridge for up to 3 days.
3. Can I freeze this cake?
   Yes, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
4. Can I make cupcakes instead?
   Absolutely! Bake at 350°F (175°C) for 18-20 minutes.
5. What’s the best way to slice strawberries?
   Use a sharp knife and slice them evenly for the best texture.
6. Can I use a different type of jam for the glaze?
   Yes, raspberry or apricot jam would work well.
7. How do I prevent the cake from sticking to the pan?
   Grease and flour the pans thoroughly, or use parchment paper.
8. Can I make the cake ahead of time?
   Yes, bake the cake layers a day in advance and assemble before serving.
9. What’s a good substitute for heavy cream?
   Use whipped coconut cream for a dairy-free option.
10. Can I add other fruits?
    Yes, try adding blueberries or raspberries for a mixed berry version.
11. How do I make the cake extra moist?
    Don’t overbake it, and ensure you’re using enough butter and milk.
12. What’s the best way to serve it?
    Serve with extra whipped cream and fresh strawberries on the side.