Why You’ll Love This Recipe

This Strawberry Shortcake Cake offers a refreshing twist on the traditional dessert. The reverse creaming method ensures a soft, moist cake with a tender crumb. The stabilized whipped cream holds its shape beautifully, and the sweetened strawberries add a burst of flavor in every bite. It’s an elegant yet approachable dessert that’s sure to impress your guests.

Ingredients

2 and 1/2 cups (285g) cake flour, spooned & leveled
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/3 cup (75g) sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature
1/2 cup reduced strawberry puree (see step 1)
1 pound (454g) fresh strawberries, rinsed and hulled
1/4 cup (50g) granulated sugar
2 tablespoons strawberry jam (optional)
2 cups (480ml) heavy cream
1/4 cup (30g) powdered sugar
1 teaspoon pure vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake: Preheat your oven to 350°F (177°C). Grease and flour three 8-inch round cake pans.
Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Add Butter: Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, egg whites, sour cream, vanilla extract, and milk.
Combine Wet and Dry Mixtures: Pour the wet mixture into the dry mixture and mix until just combined.
Add Strawberry Puree: Gently fold in the reduced strawberry puree until evenly distributed.
Bake: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare Strawberries: While the cakes are cooling, slice the fresh strawberries and toss with granulated sugar and strawberry jam (if using). Let them sit to macerate and release their juices.
Make Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream over the top, followed by a layer of macerated strawberries. Repeat with the second and third layers.
Serve: Top the final layer with whipped cream and additional strawberries for decoration.

Servings and Timing

Servings: 8-10
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Variations

Gluten-Free: Substitute the cake flour with a gluten-free all-purpose flour blend.
Dairy-Free: Use dairy-free butter, milk, and a non-dairy whipped topping.
Additional Fruits: Incorporate other berries like raspberries or blueberries into the strawberry filling for added flavor.

Storage/Reheating

Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating: For best texture, enjoy the cake chilled. If you prefer to serve it at room temperature, allow it to sit out for about 30 minutes before serving.

FAQs

How can I make the cake layers ahead of time?

You can bake the cake layers up to 2 days in advance. Allow them to cool completely, wrap tightly in plastic wrap, and store at room temperature.

Can I use frozen strawberries?

Fresh strawberries are recommended for the best flavor and texture. If using frozen, ensure they are thawed and drained well before using.

Is it necessary to use cake flour?

Cake flour contributes to a lighter, more tender crumb. If unavailable, you can substitute with all-purpose flour, but the texture may differ slightly.

Can I substitute the strawberry jam?

The strawberry jam adds shine and sweetness to the fruit. If you prefer, you can omit it or substitute with a different fruit preserve.

How do I prevent the whipped cream from deflating?

Using heavy cream and powdered sugar helps stabilize the whipped cream. Ensure all equipment is cold, and avoid over-beating.

Can I freeze this cake?

While the cake layers can be frozen, the whipped cream and strawberries do not freeze well. Assemble the cake fresh for best results.

How do I reduce the strawberry puree?

Puree fresh strawberries and simmer over low heat until the volume is reduced by half, concentrating the flavor.

Can I make this cake into cupcakes?

Yes, divide the batter into cupcake tins and bake at 350°F (177°C) for 18-20 minutes, or until a toothpick inserted comes out clean.

What can I use instead of sour cream?

Plain yogurt can be used as a substitute for sour cream in this recipe.

How do I make the cake more colorful?

Add a few drops of food coloring to the batter or frosting to achieve the desired color.

Conclusion

This Strawberry Shortcake Cake is a delightful dessert that combines the freshness of strawberries with the richness of a moist vanilla cake and the lightness of whipped cream. It’s perfect for any occasion, from casual gatherings to special celebrations. With its vibrant colors and delicious flavors, it’s sure to be a crowd-pleaser.