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!

Strawberry Shortcake Cake With Whipped Cream

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