Strawberry Shortcake Cake Recipe
If you’re searching for a showstopping yet effortless dessert, Strawberry Shortcake Cake is your answer. Imagine tender layers of fluffy cake, generous clouds of vanilla-scented Chantilly cream, and juicy, sweet strawberries bursting with flavor. This recipe brings together all the best elements of classic strawberry shortcake in a cake that’s as stunning to serve as it is simple to assemble. Whether you’re celebrating a special occasion or just want to wow your family with something fresh and seasonal, Strawberry Shortcake Cake always earns rave reviews and second helpings!
Ingredients You’ll Need
Ingredients You’ll Need
This Strawberry Shortcake Cake keeps things wonderfully straightforward, relying on classic ingredients that every baker should have on hand. Each one plays a crucial role: from lush strawberries to peasly light cake layers, nothing is wasted and every bite shines.
- Unsalted Butter (1 cup): Make sure it’s softened to room temperature for maximum fluffiness and flavor in your cake layers.
- White Granulated Sugar (1 1/4 cups): Adds sweetness and helps create that perfectly tender crumb.
- Large Eggs (4, room temperature): Give the cake its structure and a rich, golden color.
- All Purpose Flour (1 3/4 cups, spooned and leveled): The foundation of your cake; measure carefully for best results.
- Baking Powder (2 teaspoons): Ensures the layers are light and rise beautifully.
- Salt (1/2 teaspoon): Just enough to balance the sweetness and bring out the full flavor of every ingredient.
- Heavy Whipping Cream (1 1/2 cups): Whips into that dreamy Chantilly cream filling and frosting.
- Powdered Sugar (3 tablespoons): Sweetens your whipped cream without making it heavy.
- Vanilla Extract (1 teaspoon): Adds a warm, fragrant note to the cream and brings everything together.
- Fresh Strawberries (1 cup, sliced, for the filling): Choose ripe, fragrant berries for a juicy, flavorful middle layer.
- Fresh Strawberries (1 cup, for the topping): These make your Strawberry Shortcake Cake a true visual treat—go for the brightest berries you can find!
How to Make Strawberry Shortcake Cake
Step 1: Prepare the Pans and Preheat the Oven
Begin by preheating your oven to 350ºF—this guarantees even baking right from the start. Line the bottoms of two 8-inch cake pans with parchment paper, then butter both the paper and the sides of each pan. This little trick ensures your Strawberry Shortcake Cake layers come out easily and perfectly intact.
Step 2: Cream Butter and Sugar
In the bowl of a stand mixer fitted with a paddle attachment, combine the room-temperature butter and granulated sugar. Beat on medium speed for 3 to 5 minutes, or until the mixture turns very light in color and fluffy in texture. This step sets the foundation for soft, tender cake layers.
Step 3: Scrape Down the Bowl
Pause and use a spatula to scrape down the sides and bottom of your mixing bowl. This ensures that everything is evenly blended—no sneaky bits of butter left clinging to the bowl!
Step 4: Incorporate the Eggs
With the mixer running at medium speed, add the eggs one at a time, mixing well after each addition. Take a moment to scrape the bowl again at the end, making certain your batter is silky and uniformly blended.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This step disperses the leavening evenly and prevents any unpleasant pockets of salt or baking powder in your final cake.
Step 6: Combine Wet and Dry Ingredients
Turn your mixer to its lowest speed, then gradually add the dry ingredients. Mix just until the flour disappears and the batter is smooth. Overmixing can lead to a tough cake, so stop as soon as it all comes together.
Step 7: Final Folds
Finish by giving the batter a quick fold with a rubber spatula. Make sure you reach the bottom of the bowl to catch any stray flour—extra insurance for a perfectly mixed Strawberry Shortcake Cake.
Step 8: Divide and Transfer the Batter
Spoon the batter evenly into your prepared baking pans. For utmost precision, you can weigh each pan (about 430 grams per pan), but eyeballing works just fine, too. Smooth the tops gently with a spatula.
Step 9: Bake the Cakes
Set the pans side by side on your oven’s middle rack. Bake for around 25 minutes, or until the cakes are a pale golden color and a toothpick inserted in the center comes out clean. The kitchen will smell absolutely incredible at this point!
Step 10: Cool the Cakes
Remove cakes from the oven and let them cool in their pans for 15 minutes. Then run a sharp knife around the edges, invert onto cooling racks, and peel away the parchment. Let the cakes cool completely—about an hour—before you proceed.
Step 11: Make the Chantilly Cream
In a large bowl, whip together the heavy cream, powdered sugar, and vanilla extract. Beat for 2 to 3 minutes, until soft peaks form. This luscious cream brings your Strawberry Shortcake Cake to dreamy new heights.
Step 12: Assemble the Cake
Place one completely cooled cake layer on your serving plate. Slather on half of the Chantilly cream, then layer on the sliced strawberries. Place the second cake on top, finish with the remaining cream, and garnish with the whole strawberries. You’ve just brought Strawberry Shortcake Cake to life—prepare yourself for applause!
How to Serve Strawberry Shortcake Cake
Garnishes
For that classic shortcake look, keep the garnish simple and striking. Fresh halved or whole strawberries are a must. You can add a dusting of powdered sugar for extra charm or a few mint leaves for a pop of color. If you want to take it up a notch, a drizzle of strawberry sauce or white chocolate shavings makes this Strawberry Shortcake Cake shine at any gathering.
Side Dishes
When serving Strawberry Shortcake Cake, keep your sides light and refreshing. Think a fresh fruit salad, a chilled glass of sparkling rosé, or even a scoop of vanilla bean ice cream. The cake is rich enough to stand alone but pairs beautifully with summery sips and nibbles.
Creative Ways to Present
For parties, try slicing the cake into generous squares or elegant wedges. Want to impress? Stack individual shortcake layers into mini cakes for each guest—adorable and chic. If you’re feeling extra whimsical, layer the components into mason jars or dessert glasses for a playful, picnic-ready twist on Strawberry Shortcake Cake.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers of Strawberry Shortcake Cake, cover the cake well and refrigerate it. The Chantilly cream and strawberries stay fresh for up to two days, though the cake is truly at its best within the first 24 hours as the strawberries start to release their juices.
Freezing
While assembled Strawberry Shortcake Cake doesn’t freeze well due to the whipped cream and fresh fruit, you can freeze the unfilled cake layers. Wrap them tightly in plastic and freeze for up to two months. Thaw completely before filling and decorating.
Reheating
No need to reheat—this cake is meant to be enjoyed cold or at cool room temperature. If you’ve chilled it, just let it sit out for a few minutes to soften the cream slightly before serving for the best texture.
FAQs
Can I use frozen strawberries for Strawberry Shortcake Cake?
Fresh strawberries really make this cake sing, but you can absolutely use thawed frozen strawberries if that’s what you have. Drain them well and pat dry, as they tend to be juicier than fresh.
What’s the secret to extra fluffy cake layers?
Start with room temperature butter and eggs—they blend more easily. Also, creaming the butter and sugar until truly light and fluffy is key for that tender, melt-in-your-mouth bite every Strawberry Shortcake Cake deserves.
Can I make this cake gluten-free?
Absolutely! Swap in your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just check your blend has a bit of xanthan gum or add a small pinch to help everything bind.
How far ahead can I assemble Strawberry Shortcake Cake?
It’s best to assemble the cake just a few hours before serving so the cream stays perfectly whipped and the cake doesn’t soak up too much moisture from the berries. However, you can prep the layers and cream a day in advance and store them separately.
What’s the best way to store Strawberry Shortcake Cake overnight?
Once assembled, cover the cake in plastic wrap or place it in a cake carrier and refrigerate. If you want the freshest look, add the top layer of strawberries just before serving.
Final Thoughts
I can’t recommend this Strawberry Shortcake Cake enough—it’s pure joy on a plate, brimming with the flavors of summer no matter the season. Give it a try, share it with loved ones, and prepare for smiles all around. Your new favorite celebration cake is just a slice away!
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Strawberry Shortcake Cake Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of this Strawberry Shortcake Cake that combines layers of moist, buttery cake with fresh strawberries and Chantilly cream for a delightful dessert.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 1 1/4 cups white granulated sugar
- 4 large eggs, at room temperature
- 1 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Chantilly Cream:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Filling and Topping:
- 1 cup fresh strawberries, sliced (for filling)
- 1 cup fresh strawberries (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350ºF. Prepare baking pans.
- Mix butter and sugar: Beat butter and sugar until light and fluffy.
- Add eggs: Add eggs one at a time, beating well.
- Combine dry ingredients: Mix flour, baking powder, and salt in a separate bowl.
- Incorporate dry ingredients: Gradually add the flour mixture to the butter mixture.
- Bake the cakes: Divide batter between pans and bake until golden.
- Cool and prepare cream: Let cakes cool, then make Chantilly cream.
- Assemble the cake: Layer cake with Chantilly cream and strawberries.
Notes
- For best results, ensure all ingredients are at room temperature.
- Handle the cake batter gently to avoid overmixing.
- Adjust sugar in the Chantilly cream to suit your taste.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 380
- Sugar: 22g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 135mg
Keywords: Strawberry Shortcake Cake, Strawberry Cake, Chantilly Cream, Dessert Recipe
