Oh, how I wish every dessert could be this simple and satisfying! Tired of complicated desserts that leave you stressed? This easy Strawberry Shortcake Cake with Whipped Cream recipe transforms ordinary moments into sweet, memorable celebrations. It’s perfect for busy home cooks and families who crave delicious, homemade treats without the fuss. We’ll cover simple steps, fresh ingredient insights, and clever make-ahead tips so you can serve up joy with confidence—it’s a time-tested family-favorite method!
Table of Contents
Table of Contents
Ingredient Breakdown (with Measurements, Purpose)
Core Ingredients:
- All-purpose flour: 2 cups (240g) – The base for our tender cake, providing structure.
- Granulated sugar: 1 ½ cups (300g) – For sweetness in both cake and berries.
- Baking powder: 1 tbsp (15g) – Our secret for a light, fluffy cake crumb, helping it rise beautifully.
- Salt: ½ tsp (2.5g) – Balances flavors and enhances sweetness, preventing the cake from tasting flat.
- Cold unsalted butter: ½ cup (113g), diced – Creates richness and a tender texture when cut into the flour, yielding a melt-in-your-mouth cake.
- Milk (whole or 2%): 1 cup (240ml) – Adds moisture and richness to the cake batter, making it tender.
- Vanilla extract: 2 tsp (10ml) – Essential for classic, comforting flavor in both cake and whipped cream.
- Fresh strawberries: 4 cups (approx. 600g), hulled and sliced – For juicy sweetness and vibrant color, ideally ripe and seasonal, providing that quintessential strawberry flavor.
- Heavy cream (cold): 2 cups (480ml) – Whips up into luscious, airy whipped cream, the perfect topping.
- Powdered sugar: ¼ cup (30g) – Sweetens and stabilizes our whipped cream, ensuring it holds its shape.
Optional Add-ins & Smart Swaps:
- Lemon zest: A bright, fragrant addition to the cake batter or berries for a citrusy lift.
- Almond extract: For a slightly different flavor profile in the cake or whipped cream, offering a subtle nutty note.
- Different berries: Raspberries or blueberries can be swapped or added to the strawberries for variety.
- Dairy-free options: Coconut cream for whipped cream, plant-based milk for the cake, for those with dietary restrictions.
Notes on Quality & Seasonality:
- Opt for ripe, in-season strawberries for the best flavor; they’re the star of this Strawberry Shortcake Cake with Whipped Cream.
- Good quality unsalted butter makes a noticeable difference in the cake’s richness.
- Ensure heavy cream is very cold for successful whipping, it makes all the difference!
Step-by-Step Preparation Instructions
- Prep & Preheat (5 mins): Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients (5 mins): In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Cut in Butter (5-7 mins): Add cold, diced butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter until the mixture resembles coarse crumbs with some pea-sized pieces. (Avoid overmixing for a tender cake; this step is key for that lovely texture!)
- Add Wet Ingredients (2 mins): Stir in milk and vanilla extract until just combined. The batter will be thick. (Do not overmix; a few lumps are fine, trust me!)
- Bake the Cake (35-45 mins): Pour batter into the prepared pan and smooth the top. Bake until golden brown and a wooden skewer inserted into the center comes out clean. (Approximate time; oven times vary. The cake should spring back lightly when touched). Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare Strawberries (10 mins): While the cake cools, hull and slice fresh strawberries. In a medium bowl, gently toss them with a tablespoon or two of granulated sugar (to taste). Let them macerate for at least 15 minutes to release their juices.
- Make Whipped Cream (5-7 mins): In a very cold bowl (chill for 10-15 mins beforehand), combine cold heavy cream, powdered sugar, and a splash of vanilla extract. Beat with an electric mixer on medium-high speed until soft to firm peaks form. (Be careful not to overbeat, or you’ll get butter! I speak from experience.)
- Assemble the Strawberry Shortcake Cake (5-10 mins): Once the cake is completely cool, slice it horizontally into two layers. Place the bottom layer on a serving platter. Spread half of the whipped cream evenly over the bottom layer. Spoon half of the macerated strawberries (and some of their juices) over the whipped cream. Top with the second cake layer. Spread the remaining whipped cream over the top, then arrange the remaining strawberries decoratively.
Brief Troubleshooting:
Overmixing batter leads to a tough cake. Overwhipping cream turns it into butter. If strawberries make the cake soggy, drain some of the juices before layering.
When and How to Use It (Occasions, Storage)
Situations:
- Perfect for summer gatherings, birthday celebrations, weeknight desserts, potlucks, or just because!
- It’s an ideal make-ahead option for busy hosts who want to enjoy their company.
Serving Ideas & Pairings:
- Serve simply on its own to let the fresh flavors shine.
- Garnish with a sprig of fresh mint or a sprinkle of lemon zest for an elegant touch.
- Consider a light drizzle of balsamic glaze for an unexpected, gourmet twist.
Storage:
Store any leftover Strawberry Shortcake Cake with Whipped Cream loosely covered in the refrigerator for 2-3 days. The cake is truly at its best when fresh, but leftovers are still delightful!
- Unassembled cake layers can be stored airtight at room temperature for up to 2 days, or frozen for up to 1 month.
- Store prepared whipped cream and macerated strawberries separately in the fridge for best results if assembling later.
Reheating guidance:
Best served at room temperature or slightly chilled. This particular treat isn’t one for reheating.
How It Supports Effortless Special Occasion Baking
- This Strawberry Shortcake Cake with Whipped Cream recipe makes creating memorable desserts easy and stress-free, perfect for any celebration.
- Its straightforward steps ensure a beautiful, delicious outcome even for novice bakers, so you can bake with confidence.
- Looks impressive with minimal effort, making it ideal for celebrations where you want to wow guests without spending all day in the kitchen.
- The fresh, classic flavors are universally loved, ensuring an empty platter every time and happy faces all around.
Tips, Adjustments, and Cautions for Your Strawberry Shortcake Cake with Whipped Cream
Technique Upgrades:
- Ensure all dairy ingredients are cold when making the cake for a better crumb; this helps the butter distribute evenly.
- For fluffy whipped cream, chill your mixing bowl and beaters before starting. This is my secret weapon for stable peaks.
- Macerate strawberries with sugar for at least 15-30 minutes; this draws out their juices and intensifies flavor, making them irresistible for your Strawberry Shortcake Cake with Whipped Cream.
Seasoning Adjustments:
- A pinch of salt in the cake batter enhances all the sweet flavors, truly making them pop.
- Add a touch more vanilla to the whipped cream for a richer aroma and deeper flavor.
Texture Control:
- Don’t overmix the cake batter; a light hand ensures a tender, moist cake every time.
- Beat whipped cream until soft peaks form for a luscious, airy texture that holds its shape beautifully on your cake.
Allergy or Dietary Notes:
- For gluten-free Strawberry Shortcake Cake, use a 1:1 gluten-free flour blend, making sure it contains xanthan gum for structure.
- For dairy-free whipped cream, use well-chilled full-fat coconut cream (just the thick part) and follow the same whipping steps for a rich, creamy alternative.
Brief Safety:
Always handle raw eggs and dairy products safely. Ensure all ingredients are fresh for the best taste and food safety.
FAQs
Can I make the Strawberry Shortcake Cake ahead of time?
Yes! You can certainly bake the cake layers up to 2 days in advance. Wrap them tightly and store them at room temperature. For the best flavor and texture, prepare the strawberries and whipped cream a few hours before serving, and then assemble your Strawberry Shortcake Cake just before you’re ready to enjoy it.
How do I prevent my whipped cream from deflating on the Strawberry Shortcake Cake?
To keep your whipped cream lofty and stable, ensure your heavy cream, mixing bowl, and beaters are all very cold before you start. Be careful not to overbeat, and incorporating a tablespoon of powdered sugar (not granulated) helps to stabilize it. Assemble the Strawberry Shortcake Cake as close to serving time as possible.
What kind of strawberries are best for this cake?
For the most delicious Strawberry Shortcake Cake, look for ripe, firm, and brightly colored fresh strawberries. They’re at their peak flavor and sweetness when they are in season.
Can I use a different fruit for this recipe?
Absolutely! While fresh strawberries are a classic choice for a Strawberry Shortcake Cake, you can certainly experiment with other fruits. Peaches, blueberries, raspberries, or a lovely mix of various berries would all be fantastic.
Why is my Strawberry Shortcake Cake dry?
A dry Strawberry Shortcake Cake is typically caused by either overbaking or overmixing the batter. To avoid this, make sure you measure your ingredients accurately and bake only until a wooden skewer inserted into the center comes out clean – no more!
Can I freeze Strawberry Shortcake Cake?
You can freeze the unadorned cake layers very successfully. Wrap them tightly in plastic wrap and then foil, and they’ll keep for up to a month. Thaw them at room temperature before filling and assembling your Strawberry Shortcake Cake with fresh whipped cream and strawberries.
What’s the difference between this and traditional shortcake?
Traditional shortcake often refers to a biscuit-like dough. This recipe, for a Strawberry Shortcake Cake, features a light, tender cake that’s a bit more substantial and sweeter, but it still delivers that beloved classic flavor profile with fresh strawberries and luscious whipped cream.
How long does Strawberry Shortcake Cake last?
Once fully assembled with the whipped cream and strawberries, your Strawberry Shortcake Cake is best enjoyed within 2-3 days when stored covered in the refrigerator. The cake layers will tend to soften over time from the juices released by the strawberries, so fresh is always best!
Conclusion
You now have the ultimate recipe for a delicious, easy Strawberry Shortcake Cake with Whipped Cream. It’s perfect for adding a touch of homemade magic to any occasion without the stress. Enjoy every sweet, berry-filled bite!
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Strawberry Shortcake Cake with Whipped Cream
- Total Time: 1 hour 31 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Simple, satisfying Strawberry Shortcake Cake with Whipped Cream. This homemade treat is perfect for busy home cooks, offering sweet, memorable celebrations without the fuss.
Ingredients
- All-purpose flour: 2 cups (240g) – The base for our tender cake, providing structure.
- Granulated sugar: 1 ½ cups (300g) – For sweetness in both cake and berries.
- Baking powder: 1 tbsp (15g) – Our secret for a light, fluffy cake crumb, helping it rise beautifully.
- Salt: ½ tsp (2.5g) – Balances flavors and enhances sweetness, preventing the cake from tasting flat.
- Cold unsalted butter: ½ cup (113g), diced – Creates richness and a tender texture when cut into the flour, yielding a melt-in-your-mouth cake.
- Milk (whole or 2%): 1 cup (240ml) – Adds moisture and richness to the cake batter, making it tender.
- Vanilla extract: 2 tsp (10ml) – Essential for classic, comforting flavor in both cake and whipped cream.
- Fresh strawberries: 4 cups (approx. 600g), hulled and sliced – For juicy sweetness and vibrant color, ideally ripe and seasonal, providing that quintessential strawberry flavor.
- Heavy cream (cold): 2 cups (480ml) – Whips up into luscious, airy whipped cream, the perfect topping.
- Powdered sugar: ¼ cup (30g) – Sweetens and stabilizes our whipped cream, ensuring it holds its shape.
Instructions
- Prep & Preheat: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. (5 mins)
- Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. (5 mins)
- Cut in Butter: Add cold, diced butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter until the mixture resembles coarse crumbs with some pea-sized pieces. (5-7 mins)
- Add Wet Ingredients: Stir in milk and vanilla extract until just combined. The batter will be thick. (2 mins)
- Bake the Cake: Pour batter into the prepared pan and smooth the top. Bake until golden brown and a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. (35-45 mins)
- Prepare Strawberries: While the cake cools, hull and slice fresh strawberries. In a medium bowl, gently toss them with a tablespoon or two of granulated sugar (to taste). Let them macerate for at least 15 minutes to release their juices. (10 mins)
- Make Whipped Cream: In a very cold bowl, combine cold heavy cream, powdered sugar, and a splash of vanilla extract. Beat with an electric mixer on medium-high speed until soft to firm peaks form. (5-7 mins)
- Assemble the Strawberry Shortcake Cake: Once the cake is completely cool, slice it horizontally into two layers. Place the bottom layer on a serving platter. Spread half of the whipped cream evenly over the bottom layer. Spoon half of the macerated strawberries (and some of their juices) over the whipped cream. Top with the second cake layer. Spread the remaining whipped cream over the top, then arrange the remaining strawberries decoratively. (5-10 mins)
Notes
Tips & Adjustments:
- For a citrusy lift, add lemon zest to the cake batter or berries, or almond extract for a subtle nutty note.
- Experiment with other berries like raspberries or blueberries.
- For dairy-free options, use coconut cream for whipped cream and plant-based milk for the cake.
- Ensure all dairy ingredients are cold for the cake batter and for whipping cream; chilling your mixing bowl and beaters ensures stable peaks.
- Macerate strawberries with sugar for at least 15-30 minutes to draw out juices and intensify flavor.
- Avoid overmixing cake batter to prevent a tough cake; do not overbeat whipped cream to avoid turning it into butter.
Storage:
- Store any leftover assembled cake loosely covered in the refrigerator for 2-3 days. It’s truly at its best when fresh.
- Unassembled cake layers can be stored airtight at room temperature for up to 2 days, or frozen for up to 1 month.
- Store prepared whipped cream and macerated strawberries separately in the fridge if assembling later.
- This dessert is best served chilled or at room temperature and is not suitable for reheating.
Allergy & Dietary Notes:
- For gluten-free, use a 1:1 gluten-free flour blend that contains xanthan gum.
- For dairy-free whipped cream, use well-chilled full-fat coconut cream (just the thick part) and follow the same whipping steps.
Nutrition Note: Nutritional information is an estimate based on ingredients and serving size, as precise data was not provided in the original article.
- Prep Time: 46 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 30g
- Sodium: 83mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 33mg
Keywords: Strawberry Shortcake Cake with Whipped Cream