Strawberry Shortcake Cake

Introduction to Strawberry Shortcake Cake

There’s something about strawberry shortcake cake that feels like summer on a plate! Whether it’s for a special occasion or just a sweet craving, this dessert always hits the spot. Picture fluffy vanilla cake, whipped cream frosting, and juicy fresh strawberries stacked high – what could be better? This article will walk you through everything you need to know, from its rich history to the perfect recipe and tips for making it at home. Let’s dive in and explore the wonderful world of strawberry shortcake cake!

What is Strawberry Shortcake Cake?

Strawberry shortcake cake is a delicious twist on the classic strawberry shortcake dessert. Instead of a biscuit or sponge base, it’s made with layers of fluffy vanilla cake, topped with whipped cream and fresh strawberries. It’s a delightful combination of sweetness and lightness, with every bite offering a satisfying mix of textures. Unlike the traditional shortcake, the cake form adds a luxurious touch, making it the perfect treat for any celebration or casual gathering.

Popularity and Variations

This dessert isn’t just loved for its flavor but also for its versatility. While the traditional version sticks to whipped cream and strawberries, many variations exist, such as adding chocolate drizzle, swapping the whipped cream for custard, or even using different fruits like blueberries or peaches. The beauty of this cake lies in its ability to adapt to what you have on hand or what you’re in the mood for.

Not only is it popular during summer months, but it’s also a go-to for birthdays, picnics, and holidays. With its simple ingredients and beautiful presentation, it’s no wonder this cake has earned a place in our hearts (and stomachs!).

History and Origins

Early Beginnings

The story of strawberry shortcake goes way back. It started as a simple treat in England, made with biscuits, cream, and fresh fruit. The original version didn’t look like the cake we enjoy today. Instead, it used biscuits or scones as the base. Back then, strawberries were a popular fruit, especially in the summer months when they were in season. The dessert quickly became a favorite, especially as it combined the sweetness of berries with the richness of cream.

As time passed, the recipe evolved. In America, strawberries became even more popular, especially when strawberry season hit. That’s when the dessert began to take on the form of what we now call strawberry shortcake cake. The shift from biscuits to a lighter cake base made it even more decadent. And so, the cake version was born!

Evolution into Cake Form

As people began to experiment with different types of cakes, the strawberry shortcake also transformed. Instead of simple biscuits, vanilla sponge cakes and angel food cakes became the base of choice. This change made the dessert feel lighter and more luxurious. The cake version offered more flexibility too – it allowed for layered whipped cream and more strawberries, making every bite even more indulgent.

Through the years, strawberry shortcake cake has been adapted and updated, but the core ingredients remain the same: fresh strawberries, whipped cream, and a soft, fluffy cake base. This dessert continues to be a favorite around the world, bringing joy and sweetness wherever it’s served.

Key Components of Strawberry Shortcake Cake

Vanilla Cake Layers

The base of strawberry shortcake cake is all about the cake layers. These layers are soft, fluffy, and light – just what you need to balance the rich whipped cream and sweet strawberries. A good vanilla cake should melt in your mouth. It shouldn’t be too dense, but also not too dry. The perfect vanilla cake has a slight sweetness, which helps complement the strawberries without overpowering them.

When making your cake, it’s important to get the texture right. If your cake is too heavy, it’ll take away from the lightness of the dessert. But if it’s too crumbly, it won’t hold the layers together well. So, the goal is to get a perfectly soft, moist cake. It’s the foundation that holds everything together.

Whipped Cream Frosting

Whipped cream is what makes strawberry shortcake cake extra special. The frosting is light and fluffy, with just the right amount of sweetness. When it’s freshly made, it’s smooth and airy – the perfect topping for the cake and berries. To get it just right, make sure to chill your mixing bowl and beaters before whipping the cream. This helps achieve a stable texture, so your whipped cream doesn’t melt too quickly.

Some recipes even add a little vanilla extract or powdered sugar to the cream to enhance its flavor. But don’t overdo it – the cream should be light and fresh, not too sweet. After whipping, spread the cream generously between the layers and on top of the cake. It’ll make the cake feel like a cloud on your tongue!

Fresh Strawberries

The star of this dessert is always the strawberries. They should be fresh, sweet, and juicy. When choosing strawberries, look for ones that are bright red and firm to the touch. Overripe strawberries can be mushy, which might make your cake soggy.

Once you have your strawberries, slice them into even pieces. This helps them sit nicely between the cake layers. For extra sweetness, you can sprinkle a little sugar on the strawberries and let them sit for a while. This will bring out their natural juices and make them even more delicious.

Step-by-Step Recipe

Ingredients

Here’s what you’ll need to make a perfect strawberry shortcake cake:

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 3 eggs
  • ½ cup unsalted butter
  • 1 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 cups heavy cream
  • 1 tablespoon powdered sugar
  • 2 cups fresh strawberries, sliced

Preparation

Now, let’s get started! First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. Set them aside.

In a large bowl, mix the flour, sugar, and baking powder. In a separate bowl, beat together the eggs, melted butter, vanilla extract, and milk. Add the wet ingredients to the dry ingredients and mix until smooth. Pour the batter evenly into the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Assembling the Cake

Once your cakes are completely cool, it’s time to assemble. Slice each cake in half horizontally to create four layers. Place the first layer on a serving plate.

Spread a layer of whipped cream over the cake. Add a layer of fresh strawberries on top. Repeat this process for the next two layers. Finish with the final cake layer and cover the whole cake with the remaining whipped cream. Decorate with more strawberries on top.

Serving Suggestions

Your strawberry shortcake cake is ready to serve! It looks amazing and tastes even better. For a special touch, you can serve it with a drizzle of chocolate sauce or a dusting of powdered sugar. It’s perfect for picnics, birthday parties, or any celebration. Enjoy!

Tips and Tricks

Choosing the Right Strawberries

When it comes to strawberry shortcake cake, the strawberries make all the difference. Look for strawberries that are bright red, firm, and sweet. Avoid ones that are soft or mushy. Fresh, ripe strawberries will add the perfect touch of sweetness and texture to your cake. If you can, buy local strawberries during peak season—they’ll taste even better.

Stabilizing Whipped Cream

Whipped cream can sometimes be tricky. If it’s too soft, it might melt quickly. To make sure it holds up, chill your mixing bowl and beaters before whipping. Also, adding a little powdered sugar can help stabilize the cream. This will keep it fluffy and fresh for longer.

If you want extra stability, try adding a teaspoon of gelatin dissolved in warm water. It will help the whipped cream keep its shape, especially if you plan to make the cake ahead of time.

Storing the Cake

If you have leftovers (lucky you!), store the cake in the fridge. Keep it covered with plastic wrap or in an airtight container. The cake will stay fresh for about 2-3 days. However, note that the strawberries might release some juice and make the cake a little soggy. To avoid this, try adding the strawberries just before serving.

Frequently Asked Questions (FAQs)

Can I Use Frozen Strawberries?

You can use frozen strawberries, but fresh ones work best. Frozen strawberries can lose some of their texture and become mushy when thawed. If you must use frozen berries, let them thaw completely and drain any extra liquid before using them in the cake.

How Do I Prevent the Cake from Becoming Soggy?

To keep your cake from getting soggy, there are a few tips. First, don’t add the whipped cream and strawberries too early. Wait until just before serving. Also, make sure the cake layers are cool before you layer the whipped cream on top. If you’re making the cake ahead of time, store the strawberries separately and add them when you’re ready to serve.

Can I Make the Cake Ahead of Time?

Yes! You can make the cake layers in advance. Just store them in an airtight container at room temperature for 2-3 days. You can also whip the cream and store it in the fridge. However, it’s best to assemble the cake the day you plan to serve it for the freshest taste and texture.

What Are Some Variations of Strawberry Shortcake Cake?

While the classic strawberry shortcake cake is delicious on its own, there are plenty of ways to mix it up! You can add other fruits, like blueberries or peaches. Some people even drizzle chocolate over the top or add a layer of custard between the cake and whipped cream. The possibilities are endless!

Nutritional Information

Caloric Content

Like most cakes, strawberry shortcake cake can be a bit indulgent. A typical slice can have around 300-400 calories, depending on the size and ingredients used. The whipped cream and cake layers contribute most of the calories. If you’re keeping an eye on calories, you might want to enjoy this cake in moderation.

Dietary Considerations

If you have dietary restrictions, there are some easy swaps. For a gluten-free version, you can use a gluten-free flour blend. For a lighter cake, try using low-fat whipped cream or Greek yogurt as a substitute. You can also make a dairy-free version by using plant-based whipped cream and milk alternatives like almond or oat milk.

While this cake is delicious, you can adjust it to fit different diets without losing too much of the flavor!

Conclusion

Final Thoughts

Strawberry shortcake cake is a treat that never goes out of style. It’s simple yet elegant, with layers of fluffy cake, sweet strawberries, and creamy whipped cream. Whether you’re baking it for a special occasion or just for yourself, this cake always brings joy. It’s easy to make, fun to decorate, and even better to eat.

So, grab your ingredients and enjoy making this delicious dessert. It’s sure to be a hit with family and friends. Happy baking!

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Strawberry Shortcake Cake

Strawberry Shortcake Cake


  • Author: Olivia Hartwellen
  • Total Time: 50 minutes
  • Yield: 8 1x

Description

There’s nothing like a classic strawberry shortcake cake to bring a taste of summer to your table! Fluffy vanilla cake, sweet fresh strawberries, and light whipped cream frosting come together in a perfect harmony of flavors. Whether for birthdays, picnics, or just a sweet treat, this cake is pure delight!

 


Ingredients

Scale
  • For the Cake:
    • 1 ½ cups all-purpose flour
    • 1 cup sugar
    • 3 eggs
    • ½ cup unsalted butter (melted)
    • 1 ½ teaspoons baking powder
    • 1 teaspoon vanilla extract
    • ½ cup milk
  • For the Whipped Cream Frosting:
    • 2 cups heavy cream
    • 1 tablespoon powdered sugar
    • 1 teaspoon vanilla extract
  • For the Strawberry Filling:
    • 2 cups fresh strawberries (sliced)
    • 1 tablespoon sugar (optional, to enhance sweetness)

Instructions

1️⃣ Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2️⃣ In a bowl, whisk together flour, sugar, and baking powder.
3️⃣ In another bowl, beat eggs, melted butter, vanilla extract, and milk. Slowly mix the wet ingredients into the dry ingredients until smooth.
4️⃣ Pour the batter evenly into the cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let them cool completely on a wire rack.
5️⃣ While cakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
6️⃣ Toss the sliced strawberries with sugar (if using) and let them sit for 10 minutes to release their juices.
7️⃣ Slice each cake in half horizontally to create four layers. Place one layer on a serving plate, spread with whipped cream, and add a layer of strawberries. Repeat with the next two layers.
8️⃣ Finish with the final cake layer and coat the entire cake with whipped cream. Garnish with extra strawberries on top.
9️⃣ Chill for at least 30 minutes before serving for the best flavor. Slice, serve, and enjoy!

Notes

1️⃣ Use Fresh, Sweet Strawberries: Always choose ripe, bright red strawberries for the best flavor. If they’re slightly tart, sprinkle a little sugar and let them sit for 10 minutes to release their natural juices.

2️⃣ Chill the Whipped Cream Tools: For stable and fluffy whipped cream, chill your mixing bowl and beaters before whipping. This helps the cream hold its shape longer and prevents melting.

3️⃣ Let the Cake Cool Completely: Never assemble the cake while it’s warm! A cooled cake ensures the whipped cream stays firm and doesn’t melt into the layers, keeping your cake light and airy.

  • Prep Time: 20 min
  • Cook Time: 30 min

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