There’s a certain joy that comes with the first bite of a perfectly made Strawberry Shortcake Cake. Picture this: a sunny afternoon, and I’m gathering fresh strawberries, their sweet aroma filling the air, sparking inspiration for a delicious dessert. This Rustic Strawberry Shortcake Layer Cake marries tender, buttery layers with luscious whipped cream and freshly sliced strawberries, creating a delightful balance of flavors and textures.
What I love most about this cake is its simplicity. Perfectly suited for everything from casual family dinners to elegant celebrations, it’s an impressive yet approachable dessert that branches beyond ordinary sweets. You can whip it together in no time, making it an ideal choice for those moments when you want to bring a little extra joy to the table without spending hours in the kitchen. Let’s explore how to make this charming cake that’s sure to leave a lasting impression!
Why is Strawberry Shortcake Cake so special?
Simplicity at its finest: This Strawberry Shortcake Cake combines easy-to-follow steps with minimal ingredients, making it perfect for bakers of all skill levels.
Fresh and Flavorful: The juicy, succulent strawberries bring an irresistible burst of flavor that pairs beautifully with the rich whipped cream.
Versatile Treat: Whether it’s a summer picnic or a cozy gathering, this cake adapts seamlessly to any occasion.
Impressive yet Easy: The layered presentation looks stunning, ensuring you impress guests without the stress of elaborate baking.
Make-Ahead Convenience: Prepare the cake a day in advance for stress-free entertaining, keeping the components separate until serving.
Endless Variations: Feel free to customize with different fruits or add flavors, making each cake uniquely yours!
Strawberry Shortcake Cake Ingredients
For the Cake Base
- All-Purpose Flour – Provides structure and form to the cake; substitute with gluten-free flour for a gluten-free option.
- Baking Powder – Helps the cake rise; ensure it’s fresh for best results.
- Salt – Enhances flavor; use sea salt or kosher salt as a substitute.
- Granulated Sugar – Adds sweetness; can be replaced with coconut sugar for a less refined option.
- Unsalted Butter – Contributes to moisture and richness; substitute with vegan butter for a dairy-free version.
- Milk – Adds moisture and helps bind the ingredients; use almond milk or lactose-free milk if needed.
For the Topping
- Heavy Whipping Cream – Provides a rich and creamy texture; substitute with coconut cream for a dairy-free option.
- Strawberries – The star ingredient; fresh is best, but frozen can be used if necessary.
- Sugar for Strawberries – Enhances the strawberry flavor through maceration; adjust based on the sweetness of berries.
How to Make Strawberry Shortcake Cake
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Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan to ensure the cake releases easily after baking.
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Mix the dry ingredients in a large bowl, combining all-purpose flour, baking powder, salt, and granulated sugar. This mixture provides the structure your cake needs.
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Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This adds richness and moisture to your cake!
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Stir in the milk gently until just combined. Be careful not to overmix; a few lumps are perfectly fine for a tender crumb!
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Pour the batter into the prepared pan and smooth the top with a spatula. This will help your cake rise evenly as it bakes.
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Bake for 30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. The aroma will be delightful!
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Cool the cake in the pan for about 10 minutes, then gently transfer it to a wire rack to cool completely. It’s crucial that the cake is cool before frosting.
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Whip the heavy cream until soft peaks form using a hand mixer or whisk. This will create a light and fluffy topping for the cake.
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Top the cooled cake with the whipped cream and fresh strawberries just before serving for the best presentation and taste!
Optional: Add a sprinkle of mint leaves for a refreshing garnish.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Strawberry Shortcake Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake layer up to 24 hours in advance—simply wrap it tightly in plastic wrap and store it at room temperature to maintain its tenderness. Additionally, slice the fresh strawberries and sprinkle them with sugar to enhance their flavor; this can be done up to 3 days ahead and stored in the refrigerator. When it’s time to serve, whip the heavy cream fresh for the best texture and flavor. Just top the cooled cake with the whipped cream and strawberries right before serving, ensuring every bite is just as delightful as if it were freshly made!
Strawberry Shortcake Cake Variations
Feel free to play around with this recipe and create your own delightful twists that awaken the senses!
- Berry Medley: Mix strawberries with blueberries and raspberries for a vibrant, colorful cake bursting with flavor.
- Peachy Keen: Substitute fresh strawberries with sliced peaches for a sweet and juicy summer alternative.
- Zesty Lemon: Add a layer of tangy lemon curd beneath the whipped cream for an unexpected burst of citrus freshness.
- Almond Flour: Swap all-purpose flour for almond flour to give the cake a nutty flavor and a unique texture.
- Chocolate Drizzle: Enhance the flavor profile by drizzling dark chocolate over the whipped cream for a decadent touch.
- Maple Sweetness: Replace granulated sugar with maple syrup in the batter for a warm, earthy sweetness.
- Coconut Whip: Use coconut cream instead of heavy whipping cream for a tropical twist and a dairy-free option.
- Spiced Kick: Incorporate a dash of cinnamon or nutmeg into the cake batter for a cozy, spiced flavor that’s perfect for any occasion.
Expert Tips for Strawberry Shortcake Cake
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smooth batter and a tender cake.
- Don’t Overmix: Stir the batter until just combined to prevent a dense texture—lumps are okay!
- Choose Fresh Strawberries: Opt for ripe, juicy strawberries for the best flavor; they make your Strawberry Shortcake Cake pop!
- Assemble Last Minute: To avoid sogginess, top the cake with whipped cream and strawberries just before serving.
- Storage Tips: Keep leftover cake unassembled in the fridge to maintain freshness; add cream and strawberries only when ready to eat.
How to Store and Freeze Strawberry Shortcake Cake
Fridge: Store any leftover cake in the refrigerator for up to 3 days, but remember to keep the whipped cream and strawberries separate to prevent sogginess.
Freezer: If you need to freeze the cake, wrap the unassembled layers tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge before assembling.
Reheating: When ready to serve, let the cake come to room temperature before topping with whipped cream and fresh strawberries for the best flavor and texture.
Assemble Just Before Serving: It’s best to assemble your Strawberry Shortcake Cake just before serving to enjoy its light, fluffy texture at its peak!
What to Serve with Strawberry Shortcake Cake?
When planning a delightful gathering, think about balancing rich and refreshing flavors to enhance your experience.
- Lemon Sorbet: This tangy treat adds a zesty contrast that complements the sweetness of the cake, refreshing your palate between bites.
- Vanilla Ice Cream: The creamy richness of classic vanilla ice cream pairs beautifully with the lightness of the strawberry shortcake, creating a heavenly combination.
- Mint Mojito: A light and invigorating cocktail, mint mojitos enhance the freshness of the strawberries and add a sparkling touch to your gathering.
- Chocolate Dipped Strawberries: For an elegant touch, serve these alongside. The rich chocolate elevates the dessert experience, making a lovely pairing with the cake.
- Whipped Cream Topping: Add an additional dollop! A light sprinkle of vanilla-infused whipped cream echoes the cake’s creamy topping, enhancing the dessert’s delightfulness.
- Fresh Fruit Salad: A colorful mound of seasonal fruits brightens the table and echoes the cake’s fruitiness, providing a refreshing and healthy counterpart.
- Sparkling Water with Lime: A crisp and bubbly drink helps cleanse the palate, elevating the experience of enjoying the cake while keeping things light and refreshing.
- Pecan Shortbread Cookies: These crunchy, nutty cookies provide a delightful textural contrast to the cake’s softness, creating a balanced dessert platter.
Strawberry Shortcake Cake Recipe FAQs
How do I choose the best strawberries for this cake?
Absolutely! When selecting strawberries, look for ones that are bright red, firm, and free from dark spots all over. If they’re slightly soft but still aromatic and red, they can still be delicious. I always recommend checking the hulls—if they’re fresh and green, that’s a good sign!
How should I store leftover Strawberry Shortcake Cake?
You can keep any leftover cake in the refrigerator for up to 3 days. Just make sure to wrap it well or place it in an airtight container to keep it moist. However, for optimal freshness and to avoid sogginess, I suggest storing the whipped cream and strawberries separately. This way, you can enjoy the cake exactly how it should be—light and fluffy!
Can I freeze Strawberry Shortcake Cake?
Yes! For best results, freeze the unassembled cake layers. Wrap each layer tightly in plastic wrap and then in foil, sufficient to protect it from freezer burn, for up to 3 months. When ready to enjoy, simply thaw the layers in the refrigerator overnight before assembling with whipped cream and fresh strawberries just before serving. This ensures they remain perfectly moist and fluffy!
What should I do if my cake turns out dense?
Very! If your Strawberry Shortcake Cake turns out denser than you’d like, it may be due to overmixing the batter or using cold ingredients. To avoid this, make sure all your ingredients, particularly the eggs and butter, are at room temperature before mixing. When mixing the batter, only stir until just combined—even if there are a few lumps.
Is this recipe safe for people with allergies?
Yes! This recipe contains common allergens like dairy and gluten, so it might not be suitable for those with dairy or gluten allergies. However, there are delicious alternatives! For a dairy-free version, you can replace the milk with almond or oat milk and use coconut cream in place of the heavy cream. For gluten-free, substitute all-purpose flour with gluten-free all-purpose flour—just ensure your baking powder is certified gluten-free to be safe!
How far ahead can I make the cake?
You can prepare the cake itself a day in advance with ease! Just make sure to wrap it in plastic wrap after it has cooled completely. Keep the layers separate until you’re ready to serve, which helps maintain its lightness and texture. Whip the cream and slice the strawberries right before you wow your guests—everyone will love it!
Delightful Strawberry Shortcake Cake for Sweet Summer Bliss
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan to ensure the cake releases easily after baking.
- Mix the dry ingredients in a large bowl, combining all-purpose flour, baking powder, salt, and granulated sugar.
- Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk gently until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for about 10 minutes, then gently transfer it to a wire rack to cool completely.
- Whip the heavy cream until soft peaks form using a hand mixer or whisk.
- Top the cooled cake with the whipped cream and fresh strawberries just before serving.