Strawberry Shortcake Cake with Whipped Cream Recipe
Introduction
Strawberry Shortcake Cake with Whipped Cream is a delightful dessert that combines fluffy cake layers with fresh strawberries and light whipped cream. It’s perfect for spring and summer gatherings or any time you crave a sweet, fruity treat.
Ingredients
- Cake layers (store-bought or homemade)
- Fresh strawberries, hulled and sliced
- Whipped cream (freshly whipped or store-bought)
Instructions
- Step 1: Place one cake layer on a serving plate and spread a generous amount of whipped cream over the top.
- Step 2: Arrange an even layer of sliced strawberries over the whipped cream.
- Step 3: Add the second cake layer on top and repeat with whipped cream and strawberries.
- Step 4: Finish with a final layer of cake topped with whipped cream and decorate with remaining strawberries.
- Step 5: Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Tips & Variations
- Use fresh, ripe strawberries for the best flavor and sweetness.
- For extra flavor, macerate the strawberries with a little sugar and lemon juice before layering.
- Try adding a sprinkle of toasted almonds or a drizzle of strawberry sauce for added texture and taste.
- If you prefer a lighter option, substitute whipped cream with whipped coconut cream.
Storage
Store the strawberry shortcake cake covered in the refrigerator for up to 2 days. Because of the fresh fruit and cream, it’s best enjoyed soon after preparation. To reheat, simply serve chilled or allow it to sit at room temperature for 15 minutes for softer cake layers.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries for this cake?
While fresh strawberries are preferred for their texture and sweetness, you can use frozen strawberries if thawed and drained well to avoid excess moisture making the cake soggy.
How long can I keep the cake before serving?
It’s best to assemble and chill the cake a few hours before serving, ideally within 24 hours, to keep the cake moist and the strawberries fresh.
PrintStrawberry Shortcake Cake with Whipped Cream Recipe
A delightful Strawberry Shortcake Cake featuring tender cake layers layered with fresh strawberries and topped with homemade whipped cream, perfect for a refreshing and light dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Layers
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
Strawberries
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
Whipped Cream
- 1 1/2 cups heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. In a separate bowl, beat the eggs with milk and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Pour the batter evenly into two greased and floured 8-inch round cake pans.
- Bake the Cake: Place the pans in the preheated oven and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely on a wire rack.
- Macerate the Strawberries: In a medium bowl, combine sliced strawberries with 1/4 cup granulated sugar. Stir gently and let sit at room temperature for 30 minutes to release their juices and soften.
- Make the Whipped Cream: Using a chilled mixing bowl and beaters, whip the heavy cream on medium speed until soft peaks form. Gradually add powdered sugar and vanilla extract, whipping until stiff peaks form.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream over the top, then evenly distribute half of the macerated strawberries and their juices. Add the second cake layer on top and repeat the process with whipped cream and remaining strawberries. Finish with a generous layer of whipped cream on the top and decorate with a few whole strawberries if desired.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the whipped cream to set. Serve chilled and enjoy!
Notes
- For best results, chill the mixing bowl and beaters before whipping the cream to help it whip faster and achieve better volume.
- You can substitute fresh strawberries with frozen ones, but be sure to thaw and drain excess liquid before macerating.
- This cake is best enjoyed within 24 hours for optimal freshness of strawberries and whipped cream.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Keywords: strawberry shortcake cake, whipped cream, fresh strawberries, layered cake, summer dessert
