If you adore strawberries and light, fluffy cake, you’ll love this Strawberry Shortcake Cake! This simple recipe combines fresh strawberries, soft vanilla cake, and sweet whipped cream. Whether you're a baking pro or just starting, I’ll guide you with easy steps and useful tips. Get ready to impress your friends and family with this delightful dessert. Let's dive in and make something irresistible!
Why I Love This Recipe
- Deliciously Light: This strawberry shortcake is airy and fluffy, making it the perfect dessert for any occasion.
- Fresh Ingredients: Using fresh strawberries and homemade whipped cream elevates the flavor and quality of this classic dessert.
- Simple to Make: The straightforward process allows even novice bakers to create a stunning cake with ease.
- Customizable Delight: Feel free to experiment with different fruits or fillings to make this recipe your own!
Ingredients
Main Ingredients for Strawberry Shortcake Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
These main ingredients form the base of the cake. All-purpose flour gives structure. Granulated sugar adds sweetness. Unsalted butter provides richness. Whole milk keeps the cake moist. Eggs help bind everything together. Vanilla extract adds a lovely flavor.
Fresh Strawberries
- How to select ripe strawberries
- Preparing strawberries for the cake
When picking strawberries, look for bright red ones. They should feel firm and smell sweet. Avoid berries with green or white spots. Wash them gently and remove the green tops. Slice them and mix with lemon juice. This enhances their flavor and makes them juicy.
Whipped Cream Preparation
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Flavor options for the whipped cream
For the whipped cream, use heavy whipping cream. It whips up thick and creamy. Add powdered sugar to sweeten it. A splash of vanilla extract gives it extra taste. You can also try lemon zest or almond extract for a twist. Beat the mixture until soft peaks form. This means it holds shape but is still fluffy.
Step-by-Step Instructions
Preparing the Cake Batter
First, gather your dry ingredients. In a large bowl, mix:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Next, cut in 1/2 cup softened unsalted butter. Use a pastry cutter or your fingers. You want the mix to look like coarse crumbs.
Now, let’s add the wet ingredients. In another bowl, whisk together:
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
Pour this mix into the dry ingredients. Stir until just combined. Be careful not to overmix.
Baking the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Divide the batter evenly between the pans. Smooth the tops with a spatula. Bake for 25-30 minutes. To test for doneness, insert a toothpick in the center. If it comes out clean, your cake is ready.
Assembling the Strawberry Shortcake Cake
Once baked, let the cakes cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
For the strawberries, mix 2 cups sliced strawberries with 1 tablespoon lemon juice. Let them sit for at least 15 minutes to macerate.
When the cakes are cool, place one layer on a serving plate. Spread whipped cream on top. Add half of the macerated strawberries.
Top with the second cake layer. Repeat the process: more whipped cream and the remaining strawberries. You can decorate with extra whipped cream and whole strawberries for a beautiful touch.
Tips & Tricks
Perfecting Your Cake Texture
To avoid overmixing, stir until just combined. Overmixing makes the cake dense. After you mix the wet and dry ingredients, stop when no dry flour remains. This helps keep the cake light and fluffy. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, bake it a few more minutes. Keep an eye on it to avoid overbaking.
Whipped Cream Tips
Achieving the right peak consistency is key for great whipped cream. Beat the cream until soft peaks form. This means the cream holds a shape but is still smooth. If you beat too long, it will turn into butter. If you need alternatives to heavy cream, try coconut cream or whipped coconut milk. They will give a nice flavor and texture, too.
Flavor Enhancements
Adding lemon zest to your cake will brighten the flavors. Just a teaspoon can make a big difference. It adds a fresh, zingy taste that pairs well with strawberries. Using different extracts can deepen the flavor. Try almond or even orange extract for a fun twist. These small changes can really elevate your strawberry shortcake cake.
Pro Tips
- Use Fresh Strawberries: For the best flavor, always use fresh, ripe strawberries. They should be bright red and fragrant to ensure maximum sweetness in your shortcake.
- Chill Your Bowl for Whipped Cream: To achieve the best whipped cream consistency, chill the mixing bowl and beaters in the refrigerator for about 15 minutes before whipping the cream.
- Don't Overmix the Batter: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Layering Technique: For a beautiful presentation, layer the whipped cream and strawberries evenly between the cake layers, and don’t forget to add a little extra on top for decoration!
Variations
Gluten-Free Strawberry Shortcake Cake
To make a gluten-free version, you can use a gluten-free flour blend. Look for one that includes xanthan gum, as it helps with texture. You can substitute 2 cups of all-purpose flour with the same amount of gluten-free flour.
Adjusting the baking time is important. Gluten-free cakes can bake faster, so check for doneness at around 20-25 minutes. Use a toothpick; if it comes out clean, your cake is ready.
Vegan Strawberry Shortcake Cake
For a vegan option, replace eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit to thicken. Use plant-based milk, like almond or oat milk, in place of whole milk.
When it comes to whipped cream, use coconut cream or a store-bought vegan whipped topping. Chill the coconut can overnight, then scoop out the solid part and whip it with powdered sugar.
Different Fruit Options
You can use other berries like blueberries or raspberries to change the taste. Peaches and mangoes also make great summer options. When choosing fruits, consider what’s in season for the best flavor. Local farmers' markets often have fresh picks to try.
Storage Info
Storing Leftover Cake
To keep your leftover strawberry shortcake fresh, follow these steps:
- Refrigeration: Wrap the cake tightly in plastic wrap. Place it in an airtight container. It lasts up to three days in the fridge.
- Freezing Layers: You can freeze leftover cake layers. Wrap each layer in plastic wrap, then foil. They keep well for up to three months in the freezer.
- Thawing Tips: When ready to eat, remove the cake from the freezer. Let it thaw in the fridge overnight. This keeps it moist and tasty.
Keeping Whipped Cream Fresh
Whipped cream adds that perfect touch to your cake. Here’s how to store it:
- Shelf Life: Fresh whipped cream lasts about two days in the fridge. After that, it may lose its texture.
- Storing Tips: Keep whipped cream in an airtight container. Avoid mixing it with fruit or cake until serving. This keeps it fluffy and fresh.
Tips for Serving Leftovers
Don’t waste those delicious leftovers! Here’s how to enjoy them:
- Reheating Methods: You can serve your cake cold or at room temperature. If you prefer it warm, heat slices in the microwave for 10-15 seconds.
- Serving Suggestions: Pair leftover cake with extra strawberries or a drizzle of chocolate sauce. This adds flair and flavor to your dessert.
FAQs
Can I make the cake ahead of time?
Yes, you can make the cake ahead of time. Bake the layers and let them cool completely. Wrap each layer in plastic wrap and store in the fridge for up to three days. You can also freeze the layers for up to three months. Just thaw them in the fridge before use.
How do I prevent the cake from getting soggy?
To keep the cake from getting soggy, avoid over-soaking the layers with whipped cream or fruit juices. Layer the cake with strawberries right before serving. You can also use a light sprinkle of sugar on the strawberries to draw out moisture slowly. This way, the cake stays fresh and holds its shape.
What can I substitute for heavy whipping cream?
If you want a substitute for heavy whipping cream, consider using coconut cream or whipped coconut milk. For a lighter option, you can use half-and-half mixed with a little cornstarch. This will help thicken it to achieve a creamy texture.
How long will the strawberry shortcake last in the fridge?
Your strawberry shortcake will last in the fridge for about 2-3 days. The whipped cream may start to lose its texture, but the cake will still taste great. If you want to keep it fresh longer, store the whipped cream separately and layer it just before serving.
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just make sure to thaw them first and drain any excess liquid. Frozen strawberries can be just as tasty and are convenient when fresh ones aren’t available. They will still add great flavor to your cake.
This guide covers everything you need for a perfect strawberry shortcake. We discussed main ingredients, fresh strawberries, and the best whipped cream preparation. I provided clear steps for baking and assembling your cake, along with tips to enhance flavor and texture.
Remember, practice makes perfect. Don't hesitate to try variations, like gluten-free or vegan options. With a little care, your strawberry shortcake will be a treat everyone loves. Enjoy creating your delicious masterpiece and impress your friends and family!
