Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and flouring them well.
- In a medium bowl, whisk together the flour, baking powder, and salt; set this mixture aside for later.
- In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour. Be careful not to over-mix; combine just until you see no more dry flour.
- Divide the batter equally between the prepared pans, smoothing the tops gently.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes are cooling, toss the sliced strawberries with 1/4 cup of sugar and let them macerate for at least 30 minutes. This brings out their natural juices and enhances the flavor!
- In a chilled bowl, whip the heavy cream along with the powdered sugar and vanilla until you form stiff peaks.
- To assemble, place one layer of the cake on a serving plate, topping it with half of the whipped cream and layer half of the strawberries on top.
- Set the second cake layer on top, repeating the process with the remaining whipped cream and strawberries.
- Garnish with extra whipped cream and a few whole strawberries if you’re feeling fancy. Refrigerate until you’re ready to serve.
How to Serve Strawberry Shortcake Cake
To make your Strawberry Shortcake Cake stand out even more, consider serving it with a fresh mint leaf garnish or a drizzle of chocolate sauce. Pair it with a scoop of vanilla ice cream for an extra indulgent touch! If you’re hosting a gathering, slice the cake into generous portions and serve it alongside a refreshing glass of lemonade or iced tea.
Keeping Leftovers Fresh
If you happen to have leftovers (though I can’t imagine they’d last long!), store them in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze the cake layers without toppings. Just wrap them tightly in plastic wrap, then place them in a freezer-safe container. When you’re ready to enjoy, simply thaw, reassemble with cream and strawberries, and you’ll have a delightful dessert ready in no time.
Helpful Cooking Tips
- For an extra-fluffy cake, be sure to cream the butter and sugar together well, as this incorporates air to help the cake rise beautifully.
- It’s best to use fresh strawberries for the most vibrant flavor, but frozen strawberries can work in a pinch; just ensure they’re thawed and drained well to avoid excess liquid.
- Ensure your heavy cream is well chilled before whipping, as this makes it easier to achieve those lovely stiff peaks.
Creative Twists
If you’re looking to shake things up, try adding a splash of lemon juice or zest to the batter for a refreshing citrus twist. You can also swap in different berries, such as blueberries or raspberries, or add a splash of liqueur like Chambord to macerate the berries for an adult version of this dessert!
Your Questions Answered
How long does it take to prepare Strawberry Shortcake Cake?
The total time for preparation and baking is about an hour and a half, plus an additional 30 minutes for the strawberries to macerate.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance, store them in an airtight container, and assemble just before serving for optimal freshness.
What kind of substitutions can I make for dietary restrictions?
You can substitute with gluten-free flour if necessary, or use a dairy-free cream for the whipped topping. The cake will still turn out delicious!
This Strawberry Shortcake Cake is the epitome of summer indulgence—easy to make, delightful to behold, and utterly satisfying to eat. So, gather your family, slice a piece, and enjoy!
