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Strawberry Shortcake Cake Recipe

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4.2 from 14 reviews

This classic Strawberry Shortcake Cake combines a moist, buttery cake base with fresh strawberries and fluffy homemade whipped cream for a delightful dessert perfect for any occasion. The cake is lightly sweetened and topped with sugared strawberries and smooth vanilla whipped cream, providing a perfect balance of flavors and textures.

Ingredients

Cake

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, cold
  • 1 cup milk
  • Demerara sugar, for topping (optional)

Whipped Cream and Strawberries

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 pint fresh strawberries, rinsed and thinly sliced
  • 2 tablespoons granulated sugar (or to taste)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8-inch round pan with parchment paper on the bottom and generously grease the sides with cooking spray or butter. Set aside to prepare the batter.
  2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Stir well to evenly distribute all dry ingredients.
  3. Cut in butter: Cut the cold unsalted butter into small pieces. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture becomes clumpy and crumbly.
  4. Add wet ingredients: Make a well in the center of the dry mixture and pour in the milk and vanilla extract. Gently mix until just combined, taking care not to overmix the batter.
  5. Transfer batter to pan: Spoon the batter into your prepared pan. Use a rubber spatula to spread it evenly. If desired, sprinkle demerara sugar over the top to add a sweet crunchy crust.
  6. Bake the cake: Bake in the preheated oven for about 35 minutes, or until a knife inserted into the center comes out mostly clean. Remove the cake and place on a wire rack. Let cool for 15 minutes, then run a butter knife along the edges and carefully turn it out of the pan. Allow to cool completely before decorating.
  7. Prepare strawberries: While the cake cools, place the thinly sliced strawberries in a medium bowl. Sprinkle with 2 tablespoons of granulated sugar (adjust to taste) and stir gently. Cover and set aside to macerate.
  8. Make whipped cream: Using a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until soft peaks form. Add the vanilla extract and continue whipping just until the whipped cream holds its shape firmly.
  9. Assemble and serve: When ready to serve, spread or spoon the whipped cream generously over the cooled cake surface. Top with the sugared sliced strawberries. Serve immediately for the best texture and flavor.

Notes

  • Make sure the butter is cold when cutting it into the flour mixture to achieve a tender crumb.
  • Do not overmix the batter once milk is added to keep the cake light and fluffy.
  • Demerara sugar topping is optional but adds a lovely crunchy texture and caramelized flavor.
  • For best flavor, let the strawberries macerate with sugar for at least 15 minutes.
  • Whip the cream until soft peaks form before adding vanilla to ensure smooth texture.
  • Store leftovers covered in the refrigerator and consume within 2 days for freshness.

Find it online: https://bitezly.com/strawberry-shortcake-cake-recipe/