There’s a special kind of joy that comes when sun-ripened strawberries are in season, and for me, nothing captures that essence quite like a luscious Strawberry Shortcake Cake. The moment I set foot in the kitchen, the air fills with a delightful mix of buttery sweetness and vanilla, instantly lifting my spirits after a long day.
This recipe is more than just a dessert; it’s a celebration of simple ingredients coming together to create something extraordinary. The fluffy layers of cake cradling vibrant, juicy strawberries and a cloud-like whipped cream make each slice a treat worth savoring.
Whether you’re hosting a summer gathering or simply indulging after a week of hustle, this Strawberry Shortcake Cake is sure to impress. It’s surprisingly easy to make, yet feels like a gourmet masterpiece, allowing you to bring a touch of elegance to your table without any stress. So, let’s dive into this recipe and create a showstopper that will have everyone asking for seconds!
Why will you love Strawberry Shortcake Cake?
Decadent flavor that combines sweet strawberries with a creamy whipped topping, creating a truly delightful treat.
Simplicity in the preparation process makes it accessible for bakers of all skill levels.
Versatile dessert suitable for any occasion from picnics to birthday parties, it’s a guaranteed crowd-pleaser!
Stunning presentation with layers of vibrant cake and fresh strawberries, sure to impress your guests.
Time-saving as it comes together in under two hours, allowing you to enjoy it sooner!
Feel-good indulgence that balances decadence and freshness, making it an ideal summer dessert.
Strawberry Shortcake Cake Ingredients
Unlock the secret to a delectable dessert!
For the Cake
- Unsalted butter – ½ cup (113 g); this adds richness and moisture to the cake.
- Neutral cooking oil – ½ cup (120 ml); enhances the cake’s softness without overpowering flavors.
- Granulated sugar – 1 ½ cups (300 g); provides sweetness and helps achieve a lovely golden color.
- Large eggs – 4; the key to a fluffy texture, binding all ingredients together.
- Vanilla extract – 1 Tablespoon; for a warm, inviting flavor that elevates the cake.
- All-purpose flour – 3 cups (375 g); forms the structure of the cake for stable layers.
- Baking powder – 1 Tablespoon; crucial for leavening the cake, ensuring it rises perfectly.
- Table salt – ½ teaspoon; enhances the sweetness and balances flavors.
- Buttermilk – 1 ¼ cup (300 ml); brings tanginess and moisture, ensuring tender crumb.
For the Strawberry Filling
- Strawberries – 2 lb (907 g); the star of the show, bursting with freshness and flavor.
- Granulated sugar – 3 Tablespoons (40 g); helps draw out the strawberries’ juices for the filling.
- Unflavored gelatin – 1 ½ teaspoons; stabilizes the filling, helping it hold its shape.
- Cold water – 2 Tablespoons (30 ml); activates the gelatin, ensuring a smooth consistency.
For the Whipped Cream Frosting
- Heavy whipping cream – 2 ¼ cups (540 ml); rich and creamy, perfect for topping your cake.
- Powdered sugar – ¾ cup (94 g); sweetens the cream and helps it hold its shape.
- Vanilla extract – 1 ½ teaspoons; adds fragrance and depth to the whipped cream.
Each ingredient in this Strawberry Shortcake Cake plays a crucial role in crafting a memorable dessert experience that’s sure to delight you and your loved ones!
How to Make Strawberry Shortcake Cake
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Preheat oven: Begin by preheating your oven to 350°F (175°C). Prepare three 8” round cake pans by greasing their sides and lining the bottoms with parchment paper to prevent sticking.
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Cream together: In a large mixing bowl, cream together the unsalted butter, neutral cooking oil, and granulated sugar until the mixture is creamy, light, and well combined.
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Incorporate eggs: Add each of the four large eggs, one at a time, stirring well after each addition to ensure a rich texture.
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Add vanilla: Pour in the tablespoon of vanilla extract and stir until everything is combined, infusing the batter with its delightful aroma.
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Prepare dry mix: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of these dry ingredients.
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Combine mixtures: Gradually add about a fourth of the dry mix to the butter mixture, folding gently into the batter. Then, add a third of the buttermilk, stirring gently until combined. Alternate adding the dry ingredients and buttermilk until the batter is just combined—take care not to over-mix to keep it fluffy!
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Bake the cakes: Evenly divide the batter between the prepared cake pans. Bake in the center rack of your preheated oven for 24-26 minutes. The cakes will spring back lightly when touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
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Cool the cakes: Once baked, allow the cakes to cool in their pans for about 10-15 minutes. Carefully loosen the edges with a knife and invert them onto a cooling rack to cool completely.
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Prepare strawberries: Set aside about ½ pound (226 g) of strawberries for decorating. Slice these in half lengthwise for a beautiful presentation.
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Toss remaining strawberries: Chop the remaining strawberries into small pieces (¼ – ½”, about 1 cm) and toss them with 3 tablespoons of granulated sugar. Let them sit while you prepare the frosting; this will enhance their natural sweetness.
Optional: Garnish with mint leaves for an extra touch of freshness!
Exact quantities are listed in the recipe card below.
Expert Tips for Strawberry Shortcake Cake
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Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for better incorporation and fluffiness in your batter.
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Don’t Over-Mix: Gently fold the dry ingredients and buttermilk into the batter. Over-mixing can lead to a dense cake, which you want to avoid for your Strawberry Shortcake Cake.
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Check for Doneness: To ensure perfect baking, gently press the center of the cake. It should spring back lightly, indicating that it’s fully cooked.
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Cool Completely: Allow the cakes to cool completely before assembling. This prevents the whipped cream from melting into the layers, helping maintain your beautiful presentation.
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Fresh Strawberries: Use ripe, in-season strawberries for the best flavor and natural sweetness. Fresh ingredients truly elevate your Strawberry Shortcake Cake!
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Stabilize Whipped Cream: For a more stable whipped cream frosting, consider adding a bit of unflavored gelatin when whipping the cream. This helps keep it fluffy for longer!
What to Serve with Strawberry Shortcake Cake?
Indulging in a luscious slice of cake deserves a delightful sidekick, creating a complete dining experience that sings of summer freshness and sweet bliss.
- Fresh Mint Salad: This refreshing mix of mint, cucumber, and a light vinaigrette beautifully enhances the strawberries’ natural sweetness, providing a crisp contrast.
- Vanilla Ice Cream: The creamy richness of vanilla ice cream complements the softness of the cake and adds a deliciously cool touch to every bite.
- Lemonade or Iced Tea: A chilled glass of homemade lemonade or iced tea infuses your meal with vibrant citrus notes, balancing the sweetness of the cake.
- Creamy Yogurt Parfait: Layered with granola and more strawberries, this parfait brings a wholesome texture that harmonizes perfectly with the cake’s flavors.
- Chocolate Dipped Strawberries: For those craving a little extra indulgence, these treats add a touch of decadence and make every bite memorable.
- Sparkling Water with Lime: A refreshing beverage that cleanses the palate and enhances the delightful flavors of your cake without overshadowing them.
- Fruit Salad: A medley of seasonal fruits can provide a colorful, juicy accompaniment, giving a lovely contrast to the cake’s sweetness.
- Coffee or Espresso: The rich, bold flavors of coffee or espresso create a delightful pairing, intensifying the cake’s sweetness and enhancing your dessert experience.
How to Store and Freeze Strawberry Shortcake Cake
Room Temperature: Store your sliced Strawberry Shortcake Cake in an airtight container at room temperature for up to 2 days. Enjoy the freshness of the strawberries without refrigeration!
Fridge: Keep the cake in the refrigerator for up to 5 days, covered tightly to prevent drying out. The cake will stay moist and delicious while the flavors meld beautifully.
Freezer: You can freeze the unfrosted cake layers individually, wrapped tightly in plastic wrap and then in aluminum foil, for up to 3 months. Thaw in the refrigerator overnight before frosting.
Reheating: If desired, gently warm individual slices in the microwave for about 10-15 seconds. This brings back the cake’s delightful texture and enhances the strawberry flavor!
Strawberry Shortcake Cake Variations
Feel free to personalize your cake experience with these delightful twists that will awaken your taste buds!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a tender, gluten-free version that everyone can enjoy.
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Dairy-Free: Replace buttermilk with almond milk mixed with a tablespoon of apple cider vinegar, and use coconut cream for the frosting for a dreamy dairy-free treat.
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Flavor Infusion: Add a teaspoon of almond extract for a delightful nutty aroma or swap vanilla for orange zest to brighten the flavors beautifully.
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Berry Medley: Incorporate other berries like raspberries or blueberries alongside the strawberries for a vibrant fruit explosion that offers a lovely color contrast.
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Chocolate Twist: Fold in cocoa powder (1/3 cup) into the batter for a chocolatey surprise, and serve with chocolate ganache for an indulgent flair.
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Nutty Crunch: Stir in some chopped nuts like almonds or walnuts into the batter or sprinkle on top of the frosting for an added crunchy texture.
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Citrus Zing: Add the zest of a lemon or lime to the batter and a splash of juice to the whipped cream for a refreshing burst of citrus in every bite.
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Spice It Up: Incorporate a pinch of cinnamon or nutmeg into the cake batter for a warm spice that perfectly complements the strawberries’ sweetness.
Embrace these variations and make this Strawberry Shortcake Cake uniquely yours!
Make Ahead Options
These delectable Strawberry Shortcake Cakes are perfect for meal prep enthusiasts looking to save time. You can bake the cake layers up to 3 days in advance; simply allow them to cool completely, wrap tightly in plastic wrap, and refrigerate. The strawberry filling can also be prepared up to 24 hours ahead; just toss the chopped strawberries with sugar and store in an airtight container. When you’re ready to serve, whip the frosting, assemble the layers with the filling, and top with whipped cream and garnish. This way, your Strawberry Shortcake Cake will be just as delicious and fresh, allowing you to enjoy a stunning dessert with minimal effort during busy weeknights!
Strawberry Shortcake Cake Recipe FAQs
How do I choose the best strawberries for my Strawberry Shortcake Cake?
Absolutely! Look for ripe strawberries that are vibrant red, with no dark spots or bruises. Fresh strawberries should also be firm to the touch. If you’re purchasing them from a store, check the bottom of the container for any signs of spoilage. Enjoying strawberries at their peak ripeness will elevate your cake’s flavor tremendously.
How should I store Strawberry Shortcake Cake?
You can store your sliced Strawberry Shortcake Cake at room temperature in an airtight container for up to 2 days. If you have leftovers, move it to the refrigerator, where it will stay fresh for up to 5 days. Be sure to cover it tightly to prevent it from drying out while the flavors meld together!
Can I freeze Strawberry Shortcake Cake?
Definitely! To freeze the unfrosted cake layers, wrap them tightly in plastic wrap then in aluminum foil. This method preserves moisture and prevents freezer burn. You can freeze them for up to 3 months. When you’re ready to enjoy, simply thaw the layers in the refrigerator overnight before frosting. It’s like having dessert at your fingertips!
What should I do if my cake turns out dense?
If your Strawberry Shortcake Cake turns out denser than expected, it may be due to over-mixing or using cold ingredients. Make sure to fold the batter gently and ensure that your butter, eggs, and buttermilk are at room temperature for optimal results. If your ingredients are too cool, they won’t blend as easily, leading to a heavier texture.
Is this recipe suitable for people with allergies?
Be mindful! This Strawberry Shortcake Cake contains common allergens such as gluten (from flour), dairy (from butter and buttermilk), and eggs. For a gluten-free version, consider using a gluten-free flour blend. You can substitute the buttermilk with a dairy-free alternative like almond milk mixed with lemon juice for a similar tang. Always check labels to ensure all ingredients are safe for those with allergies.
How can I make my whipped cream frosting more stable?
Very easy! To stabilize your whipped cream frosting, simply add ½ teaspoon of unflavored gelatin. First, dissolve the gelatin in 2 tablespoons of cold water, let it bloom for a few minutes, then gently warm it up until it’s liquid. Let it cool slightly before stirring into your whipped cream. This little trick will ensure that your frosting maintains its fluffy texture for longer, especially if your cake is being served at warm events!
Decadent Strawberry Shortcake Cake You’ll Love to Make at Home
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare three 8” round cake pans by greasing their sides and lining the bottoms with parchment paper.
- In a large mixing bowl, cream together the unsalted butter, neutral cooking oil, and granulated sugar until the mixture is creamy, light, and well combined.
- Add each of the four large eggs, one at a time, stirring well after each addition to ensure a rich texture.
- Pour in the tablespoon of vanilla extract and stir until everything is combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add about a fourth of the dry mix to the butter mixture, folding gently into the batter, then a third of the buttermilk. Alternate until combined, taking care not to over-mix.
- Evenly divide the batter between the prepared cake pans and bake in the center rack of your preheated oven for 24-26 minutes.
- Cool the cakes in their pans for about 10-15 minutes, then invert them onto a cooling rack to cool completely.
- Set aside about ½ pound of strawberries for decorating, slice them in half lengthwise, and chop the remaining strawberries, tossing them with 3 tablespoons of granulated sugar.