There’s nothing quite like the taste of fresh, ripe strawberries layered between soft, buttery cake and fluffy whipped cream. This Strawberry Shortcake Cake is a stunning twist on the classic summer dessert, perfect for birthdays, celebrations, or any sweet craving. Imagine the delight of biting into a tender, biscuit-like cake with juicy macerated strawberries and luscious stabilized whipped cream.
Growing up, strawberry season meant family trips to pick-your-own farms, where we’d fill our baskets under the warm June sun. After a long day in the field, my mom would quickly whip up strawberry shortcakes using a simple biscuit mix. They were rustic yet incredibly satisfying, piled high with fresh berries and cream.
While traditional shortcakes are a cookout staple, this cake elevates the experience with an elegant layered presentation. You’ll love that it captures the nostalgic flavors of the classic dessert while looking like something straight out of a bakery window. And the best part? It requires no more effort than assembling individual shortcakes!
Why You’ll Love This Recipe
- Classic flavors with a twist: The same beloved taste of strawberry shortcake but in a showstopping layer cake.
- Easy to make: Uses simple ingredients and a foolproof mixing method for perfect results.
- Versatile and customizable: Swap out the strawberries for other seasonal fruits or add flavor variations.
Ingredients Overview
The cake layers are tender yet sturdy, using the reverse creaming method for a melt-in-your-mouth texture. Fresh strawberries are macerated with sugar, enhancing their natural sweetness. The stabilized whipped cream features cream cheese for added structure, ensuring the cake stays fresh and holds its shape beautifully.
How to Make the Recipe
Step 1: Preheat and Prepare the Cake Pans
Preheat your oven to 350°F. Lightly grease and flour three 8-inch cake pans or two 9-inch pans. Line the bottoms with parchment paper to prevent sticking and ensure an easy release.
Step 2: Mix Dry Ingredients
In a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, salt, and baking soda. Stir on low speed to evenly distribute the dry ingredients without overmixing.
Step 3: Add Butter and Buttermilk
Add softened butter to the dry mixture and blend until the texture resembles coarse crumbs. Slowly pour in the buttermilk and vanilla extract, mixing just until the ingredients come together smoothly.
Step 4: Incorporate Eggs
Add eggs one at a time, mixing well after each addition. Scrape down the bowl to ensure even mixing. Continue mixing until the batter is silky and fully incorporated.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans. Bake for 21-24 minutes for 8-inch cakes or 28-33 minutes for 9-inch cakes. Allow them to cool in the pans for 5 minutes before transferring to a wire rack.
Step 6: Prepare the Strawberries
Hull and slice the strawberries, then place them in a bowl. Sprinkle with granulated sugar and let them sit for 30 minutes. This process enhances their sweetness and draws out the natural juices.
Step 7: Make Stabilized Whipped Cream
Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Slowly add heavy cream and beat until stiff peaks form. This ensures the whipped cream holds its shape.
Step 8: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous amount of whipped cream, then top with macerated strawberries. Repeat with the remaining layers, finishing with whipped cream and whole strawberries.
Tips for the Best Recipe
- Use cold heavy cream for stable whipped cream.
- Don’t overmix the batter to keep the cake light.
- Let the strawberries sit long enough to release their juices for maximum flavor.
Variations to Try
- Peach Shortcake Cake: Replace strawberries with macerated peaches and add rum extract to the whipped cream.
- Cherry Shortcake Cake: Macerate cherries with sugar and a touch of cinnamon. Use bourbon in the whipped cream.
- Plum Shortcake Cake: Add orange zest to macerated plums for a citrusy twist.
Frequently Asked Questions (FAQs)
1. Can I make the cake layers ahead of time?
Yes! Wrap tightly and store at room temperature for 3 days or freeze for up to a month.
2. Can I frost the sides of the cake?
Absolutely! You’ll have extra whipped cream, perfect for frosting the entire cake.
3. What if I don’t have buttermilk?
You can make a substitute by mixing 1 1/4 cups of milk with 1 tablespoon of lemon juice or vinegar. Let sit for 5 minutes before using.
4. How do I keep the whipped cream from melting?
Stabilized whipped cream with cream cheese helps maintain structure, even in warm weather.
5. Can I use frozen strawberries?
Fresh strawberries work best, but frozen berries can be used if thawed and drained before macerating.
How to Store and Reheat
Store leftover cake in an airtight container in the refrigerator for up to 3 days. The whipped cream will hold up, but the strawberries may release juice over time. For best results, enjoy fresh!
Conclusion
This Strawberry Shortcake Cake transforms a classic summer favorite into a beautiful layered dessert. With buttery cake, juicy strawberries, and fluffy stabilized whipped cream, it’s perfect for any occasion. Give it a try and share your experience!
Love this recipe? Follow Ava Foodie on Pinterest for more delicious ideas!
