When the summer sun blazes and the days stretch long, there’s nothing quite like the joy of indulging in a slice of Strawberry Shortcake Cake. This delightful dessert captures the very essence of summer, blending warm, tender cake with a cascade of fresh, juicy strawberries, and a dollop of airy whipped cream on top. It’s a vibrant celebration of flavor that’s not only quick and easy to whip up but also perfect for any occasion—be it a backyard barbecue, a light afternoon brunch, or a sweet treat just for you.
I discovered this gem one sunny afternoon, craving something fruity yet satisfying, and this cake emerged as my go-to. With versatile options to cater to gluten-free or dairy-free diets, everyone can enjoy this sweet delight. Join me as we dive into this easy recipe, sure to make it your new summer favorite and impress friends and family alike!
Why will you adore Strawberry Shortcake Cake?
Irresistible Flavor: With the perfect blend of sweet strawberries and fluffy whipped cream, each bite is a taste of summer bliss.
Quick and Easy: This recipe is a breeze to whip up, making it ideal for any occasion—no complicated techniques required!
Versatile Options: Customize your cake to suit dietary preferences easily, whether gluten-free or dairy-free, so everyone can join in on the fun.
Showstopper Appeal: Impress friends and family with this visually stunning dessert that looks as delicious as it tastes.
Perfect for Gatherings: Whether at a backyard barbecue or a cozy brunch, this cake is sure to be the highlight of the table.
Freshness Guaranteed: Assemble just before serving for that delightful burst of flavor and texture—no sogginess here!
Strawberry Shortcake Cake Ingredients
• Dive into the sweetness with these essentials!
For the Cake
- All-purpose flour – Provides structure and texture to the cake. Substitution: Can substitute with gluten-free flour blend.
- Baking powder – Aids in leavening, giving the cake a light texture. Note: Ensure it’s fresh for best results.
- Salt – Enhances flavor. No substitution necessary.
- Granulated sugar – Sweetens the cake and helps create a tender crumb. No substitution necessary.
- Unsalted butter – Adds richness and moisture to the cake. Substitution: Use coconut oil for a dairy-free version.
- Milk – Contributes moisture and helps bind the ingredients. Substitution: Dairy-free milk alternative can be used for a lactose-free option.
For the Topping
- Heavy whipping cream – Used for making the whipped topping, creating a rich texture. No substitution necessary.
- Strawberries – The main topping, providing freshness and vibrant flavor. Substitution: Can replace with raspberries or blueberries.
- Sugar (for macerating strawberries) – Enhances natural sweetness and draws out juices. No substitution necessary.
How to Make Strawberry Shortcake Cake
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Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot enough for the perfect bake.
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Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until combined, creating a fluffy base for your cake.
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Cream Butter: In another bowl, beat the unsalted butter until creamy and smooth. Gradually add the sugar, and continue beating until it’s light and fluffy—about 2-3 minutes will do!
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Combine Ingredients: Gradually incorporate the dry mixture into the butter mixture, alternating with milk. Mix until the batter is smooth, taking care to avoid lumps for a tender cake.
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Bake: Pour the batter into a greased 8-inch round cake pan and bake for about 30 minutes. It’s done when a toothpick inserted into the center comes out clean, looking golden and delicious!
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Cool Cake: Allow the cake to cool completely in the pan to prevent it from breaking apart when transferring. Patience here is key for a flawless presentation!
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Prepare Topping: In a separate bowl, whip the heavy cream until soft peaks form, creating a light and airy topping that complements the cake perfectly.
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Assemble Cake: Top the cooled cake with whipped cream and macerated strawberries just before serving. This will keep everything fresh and delightful!
Optional: Add a sprinkle of crushed almonds for an extra crunchy texture.
Exact quantities are listed in the recipe card below.
Expert Tips for Strawberry Shortcake Cake
- Timing for Assembly: Assemble your Strawberry Shortcake Cake just before serving to maintain the bright flavors and prevent sogginess from the whipped cream.
- Macerate Wisely: Start macerating your strawberries with sugar at least 30 minutes before serving to let their natural juices enhance sweetness and flavor.
- Avoid Overmixing: Be gentle when mixing the batter—overmixing can lead to a dense cake instead of the light and fluffy texture you’re aiming for.
- Check for Freshness: Use fresh ingredients, especially baking powder, to ensure your cake rises beautifully and has that delightful airy structure.
- Customize with Care: If using substitutions for gluten-free or dairy-free options, be sure to measure ingredients accurately to maintain the cake’s integrity.
What to Serve with Strawberry Shortcake Cake?
When you’re ready to celebrate summer sweetness, pairing your cake with complementary flavors and textures makes all the difference!
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Light Berry Salad: Fresh mixed berries tossed with a hint of mint create a refreshing contrast to the sweetness of the cake.
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Vanilla Ice Cream: Creamy vanilla ice cream melts beautifully over the cake, adding indulgent richness and a delightful temperature contrast.
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Herbal Iced Tea: A chilled brew of herbal iced tea, like mint or chamomile, provides a gentle floral note that balances the cake’s sweetness.
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Whipped Coconut Cream: For a dairy-free twist, substitute heavy cream with whipped coconut cream, enriching the dessert with tropical flavor.
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Chilled Lemonade: The tartness of homemade lemonade perfectly complements the sweetness while keeping you refreshed.
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Chocolate-Dipped Strawberries: For a luxurious touch, serve chocolate-dipped strawberries alongside the cake, enhancing the fruity flavors.
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Almond Biscotti: Crunchy almond biscotti adds a delightful texture contrast when paired with the soft cake, making each bite enjoyable.
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Sparkling Water with Citrus: A bubbly drink with a splash of lemon or lime provides a light and zesty palate cleanser, enhancing the overall experience.
Make Ahead Options
These Strawberry Shortcake Cakes are perfect for meal prep enthusiasts! To save time, you can macerate the strawberries with sugar up to 24 hours in advance; this will enhance their sweetness while maintaining freshness. You can also bake the cake the day before, allowing it to cool completely (this prevents breakage) and store it wrapped at room temperature. When you’re ready to serve, simply whip the cream (it takes just a few minutes) and assemble the cake with the strawberries just before serving. This way, you’ll enjoy that delightful texture of fluffy whipped cream and juicy strawberries without any sogginess—making dessert just as delicious and stress-free when you need it!
Storage Tips for Strawberry Shortcake Cake
Room Temperature: Store leftover cake at room temperature for up to 3 days, keeping it covered with plastic wrap or a cake dome to maintain moisture.
Fridge: For cakes topped with whipped cream and strawberries, refrigerate immediately to keep them fresh, consuming within 1-2 days for the best taste.
Freezer: Wrap slices tightly in plastic wrap and then aluminum foil before freezing. Enjoy them for up to 2 months, thawing in the refrigerator for a few hours before serving.
Reheating: If you enjoy your cake warm, briefly microwave a slice for 10-15 seconds; however, avoid reheating topped portions to keep the whipped cream airy.
Strawberry Shortcake Cake Variations
Feel free to explore these delightful twists on your classic dessert. Each variation adds a unique touch to elevate your cake experience!
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Berry Blend: Substitute strawberries with a mix of raspberries and blueberries for a colorful, juicy topping. This will add a beautiful contrast to the sugary sweetness of the cake.
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Almond Infusion: Add a splash of almond extract to the batter for a deep, nutty flavor. It brings a warm, comforting aroma that complements the lightness of the cake beautifully.
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Coconut Cream: Replace heavy whipping cream with coconut cream for a tropical, dairy-free treat. It offers a creamy, luscious texture and a hint of coconut flavor that’s simply irresistible.
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Chocolate Surprise: Mix in cocoa powder with the batter and top with chocolate whipped cream for a luxurious twist. The chocolate pairs wonderfully with the sweetness of strawberries, creating an indulgent dessert.
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Lemon Zing: Add a bit of fresh lemon zest to both the batter and the topping for a zesty kick. This brightens up the flavors and brings a refreshing contrast to the sweetness.
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Spicy Touch: Incorporate a pinch of cayenne pepper or cinnamon into the cake batter for a surprising heat element. This unexpected twist brings warmth that enhances the overall flavor profile.
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Nutty Crunch: Fold in chopped pecans or walnuts to the batter for an added crunch. The nuts provide a satisfying texture, balancing the softness of the cake beautifully.
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Matcha Green Tea: Mix in a couple of tablespoons of matcha powder for a unique twist. This not only colors the cake a beautiful green but also adds an earthy flavor that pairs well with strawberries.
Strawberry Shortcake Cake Recipe FAQs
How do I choose ripe strawberries?
Absolutely! Look for strawberries that are bright red, firm, and plump. Avoid ones with dark spots or a dull color, as these can indicate over-ripeness. Ideally, buy them just a day or two before you plan to use them for maximum freshness and flavor.
What’s the best way to store leftover Strawberry Shortcake Cake?
For best freshness, store leftover cake without toppings at room temperature for up to 3 days, covering it with plastic wrap or placing it in an airtight container. If the cake has been topped with whipped cream and strawberries, refrigerate it immediately. Consume it within 1-2 days for optimal taste.
Can I freeze Strawberry Shortcake Cake?
Yes, you can! Wrap slices tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can be stored for up to 2 months. To thaw, place the wrapped slices in the refrigerator for a few hours before enjoying. Skip the microwave to maintain that delicate texture!
What if my cake is too dense?
Very! If your cake turns out dense, it may be due to overmixing the batter. Ensure you gently mix the ingredients until just combined. Also, check that your baking powder is fresh, as expired baking powder won’t provide adequate leavening, leading to a heavier texture.
Are there any dietary considerations for this cake?
Absolutely! This Strawberry Shortcake Cake can easily be customized for different dietary needs. Use a gluten-free flour blend to make it gluten-free, and substitute coconut oil for butter and dairy-free milk for a delicious dairy-free option. Always check for allergies with your ingredients, especially if sharing with pets or guests.
Strawberry Shortcake Cake: Your New Summer Delight Awaits
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until combined.
- In another bowl, beat the unsalted butter until creamy. Gradually add the sugar and beat until light and fluffy.
- Gradually incorporate the dry mixture into the butter mixture, alternating with milk, until the batter is smooth.
- Pour the batter into a greased 8-inch round cake pan and bake for about 30 minutes until a toothpick comes out clean.
- Allow the cake to cool completely in the pan before transferring.
- Whip the heavy cream until soft peaks form.
- Top the cooled cake with whipped cream and macerated strawberries just before serving.