Delicious Strawberry Shortcake Cake Recipe
A classic Strawberry Shortcake Cake featuring layers of moist vanilla cake, fresh strawberries, and fluffy whipped cream. This refreshing dessert is perfect for spring and summer celebrations, offering a light and fruity treat that’s simple to prepare and visually appealing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vanilla Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Strawberries
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
Whipped Cream
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Vanilla Cake: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternately with milk, mixing until well combined. Pour the batter into two greased and floured 9-inch round cake pans.
- Bake the Cake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Strawberries: While the cake is baking and cooling, combine the sliced strawberries and granulated sugar in a bowl. Toss well and let sit for about 30 minutes to macerate, which will draw out the juices and sweeten the fruit.
- Make the Whipped Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract using a hand mixer or stand mixer on medium-high speed until soft peaks form. Be careful not to overwhip to avoid turning it into butter.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream on top, then evenly distribute half of the macerated strawberries over the cream. Place the second cake layer on top and repeat the process with the remaining whipped cream and strawberries. Add extra whole strawberries for garnish if desired.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to allow the layers to set and the flavors to meld. Slice and serve chilled for the best taste and texture.
Notes
- For best results, use fresh, ripe strawberries to maximize sweetness and flavor.
- You can substitute the vanilla cake with a store-bought vanilla sponge cake if short on time.
- Ensure the heavy cream and mixing bowl are cold to achieve optimal whipped cream consistency.
- Leftover cake can be stored covered in the refrigerator for up to 2 days.
- Feel free to customize by adding a splash of strawberry liqueur or vanilla syrup to the whipped cream for added flavor.
Keywords: Strawberry Shortcake Cake, vanilla cake, strawberries, whipped cream, layered cake, summer dessert, classic dessert
