Why Make This Recipe
Strawberry Shortcake Cake is a delightful dessert that combines the flavors of fresh strawberries and creamy whipped topping in a light and fluffy cake. It’s perfect for any occasion, whether it’s a birthday, picnic, or just a special treat at home. The combination of sweet strawberries and whipped cream makes it a classic favorite that everyone enjoys. Plus, it’s not too difficult to make!
How to Make Strawberry Shortcake Cake
Ingredients:
- 1 3/4 cups (250g) all-purpose flour
- 1 tbsp (8g) cornstarch
- 2 tsp baking powder
- 1 cup (200g) granulated sugar
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter (softened)
- 2 large eggs
- 1/2 cup (120ml) whole milk
- 1 tbsp (15ml) fresh lemon juice
- 1 tbsp lemon zest
- 2 tsp (10ml) pure vanilla extract
- 1 1/3 cups (200g) chopped fresh strawberries
- 1 tbsp (12g) granulated sugar
- 2 cups (500ml) cold heavy 35% whipping cream
- 2 tbsp (12g) skim milk powder
- 1-2 tbsp (12-25g) granulated sugar
- 1 tsp (5ml) pure vanilla extract
- 2 cups fresh strawberries (sliced in half)
Directions:
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Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round deep cake pan or an 8-inch round springform pan with parchment paper and lightly grease the sides.
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In a bowl, sift together the flour, cornstarch, and baking powder. Add sugar and salt, then whisk to combine.
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Add the softened butter, eggs, lemon juice, lemon zest, milk, and vanilla extract to the dry ingredients. Beat everything until smooth.
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Pour the batter into the prepared pan and bake for 35-45 minutes, or until golden brown and a skewer comes out clean. Cool the cake on a wire rack.
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For the filling, mix the chopped strawberries with 1 tablespoon of sugar and let them sit for 10-20 minutes. Then, strain the strawberries to remove excess juice.
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To make the cream topping, whip the heavy cream with skim milk powder until peaks form. Add sugar and vanilla extract to taste.
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Once the cake is cool, slice it in half. Spread some whipped cream and the strained strawberries on the bottom half. Place the top half back on and decorate the cake with the remaining whipped cream and sliced strawberries. Drizzle any reserved juice over the top before serving.
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Keep the cake refrigerated until ready to serve. Enjoy your delicious Strawberry Shortcake Cake!
How to Serve Strawberry Shortcake Cake
Serve the Strawberry Shortcake Cake chilled. It’s a great idea to slice the cake into wedges and place them on individual plates. For added flair, garnish each slice with extra whipped cream and a few fresh strawberry slices on the side. This way, everyone can enjoy a spoonful of cream and strawberries with each bite!
How to Store Strawberry Shortcake Cake
Store any leftover Strawberry Shortcake Cake in the refrigerator. It’s best enjoyed fresh, but you can keep it covered for up to three days. If you need to keep it longer, it’s advisable to freeze the unassembled components (the cake layers and whipped cream) separately to maintain their freshness.
Tips to Make Strawberry Shortcake Cake
- Make sure your butter is softened but not melted, as this will help create a fluffy cake batter.
- Use fresh strawberries for the best flavor. Frozen strawberries will not give the same texture and sweetness.
- Don’t rush the cooling process; it’s important for the cake to cool completely before assembly to avoid melting the whipped cream.
Variation
You can experiment with the cake by adding different fruits like blueberries or raspberries instead of strawberries. Additionally, for a chocolate twist, you can make a chocolate cake base instead of vanilla.
FAQs
1. Can I use frozen strawberries for the filling?
While fresh strawberries are preferred for their taste and texture, you can use frozen strawberries. Just make sure to thaw and drain them well before using.
2. How can I make the whipped cream sweeter?
You can adjust the sweetness of the whipped cream by adding more sugar to taste while beating it.
3. Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and store it in the fridge. Just add the whipped cream and strawberries when you’re ready to serve.
Strawberry Shortcake Cake
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- 1 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened) Ensure it's softened but not melted.
- 2 large eggs
- 1/2 cup whole milk
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 tsp pure vanilla extract
For the Filling
- 1 1/3 cups chopped fresh strawberries
- 1 tbsp granulated sugar For macerating the strawberries.
For the Cream Topping
- 2 cups cold heavy 35% whipping cream
- 2 tbsp skim milk powder
- 1-2 tbsp granulated sugar Add to taste.
- 1 tsp pure vanilla extract
For Decoration
- 2 cups fresh strawberries (sliced in half)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round deep cake pan or an 8-inch round springform pan with parchment paper and lightly grease the sides.
- In a bowl, sift together the flour, cornstarch, and baking powder. Add sugar and salt, then whisk to combine.
- Add the softened butter, eggs, lemon juice, lemon zest, milk, and vanilla extract to the dry ingredients. Beat everything until smooth.
- Pour the batter into the prepared pan and bake for 35-45 minutes, or until golden brown and a skewer comes out clean. Cool the cake on a wire rack.
Filling Preparation
- Mix the chopped strawberries with 1 tablespoon of sugar and let them sit for 10-20 minutes. Then, strain the strawberries to remove excess juice.
Cream Preparation
- Whip the heavy cream with skim milk powder until peaks form. Add sugar and vanilla extract to taste.
Assembly
- Once the cake is cool, slice it in half. Spread some whipped cream and the strained strawberries on the bottom half.
- Place the top half back on and decorate the cake with the remaining whipped cream and sliced strawberries. Drizzle any reserved juice over the top before serving.