The first bite of a Strawberry Shortcake Cake transports me straight to sun-soaked summer afternoons. Imagine a warm, tender cake topped with clouds of freshly whipped cream and a pile of luscious strawberries glistening with sweetness. This easy recipe embodies the essence of summer, making it the perfect centerpiece for any gathering—be it a backyard barbecue or a festive brunch with friends.
I stumbled upon this delightful dessert while searching for a crowd-pleaser that wouldn’t require hours in the kitchen. With just a few simple ingredients, I crafted a rustic, one-layer cake that is as much a treat for the eyes as it is for the taste buds. Every slice delivers a burst of nostalgia, reminding us of long, lazy days spent under the sun. Join me in creating this effortlessly delicious Strawberry Shortcake Cake that is sure to impress and satisfy both the sweet tooth and the love for homemade delights.
Why will you love Strawberry Shortcake Cake?
Simplicity reigns: With just a handful of ingredients and straightforward steps, this recipe is perfect for both novice bakers and culinary experts.
Irresistible freshness: The combination of juicy strawberries and airy whipped cream embodies the spirit of summer, making it a light yet indulgent treat.
Versatile delight: Whether you’re hosting a gathering or simply indulging yourself, this cake adapts beautifully to any occasion and can be customized with various fruits.
Time-saving brilliance: This one-layer cake bakes in just 30 minutes, allowing you to whip it up on short notice for unexpected visitors.
Nostalgic flavors: Each bite transports you back to sun-drenched afternoons, celebrating the joys of homemade goodness and memories shared at the table.
Strawberry Shortcake Cake Ingredients
For the Cake
• All-purpose flour – Provides structure to the cake. Can substitute with gluten-free flour blend if needed.
• Baking powder – Aids in leavening to give the cake a light texture. Ensure it’s fresh for best results.
• Salt – Enhances the overall flavor of the cake.
• Granulated sugar – Sweetens the cake and helps create a tender texture.
• Unsalted butter – Adds richness and moisture to the cake. Can use coconut oil for a dairy-free version.
• Milk – Contributes moisture and helps bind the ingredients together. Use dairy-free milk alternative for lactose-free option.
For the Topping
• Heavy whipping cream – Used for making whipped topping, creating a rich and luxurious texture.
• Strawberries – The star ingredient, providing freshness and flavor. Can substitute with other berries like raspberries or blueberries.
• Sugar (for macerating strawberries) – Enhances the natural sweetness and draws out juices from the strawberries.
How to Make Strawberry Shortcake Cake
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Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly and develops a beautiful golden color.
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Mix Dry Ingredients: In a spacious bowl, whisk together all-purpose flour, baking powder, salt, and granulated sugar until well combined. This step helps to evenly distribute the leavening agent for a fluffy cake.
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Cream Butter: In another bowl, beat the unsalted butter until it’s creamy. Gradually add in the sugar and continue to beat this mixture until it’s light and fluffy, about 2-3 minutes. This process creates a lovely base for your cake.
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Combine Ingredients: Next, gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until the batter is smooth and free of lumps, taking care not to overmix for the best texture.
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Bake: Pour the batter into a greased 8-inch round cake pan and smooth the top. Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean. Your cake should be golden brown on top—absolutely delightful!
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Cool Cake: Once baked, allow the cake to cool completely in the pan. This step is vital for preventing it from breaking when you transfer it to your serving plate.
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Prepare Topping: In a mixing bowl, whip the heavy cream until soft peaks begin to form. This will give you that rich, fluffy texture perfect for topping your cake.
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Assemble Cake: Finally, once the cake is cool, gently top it with your fluffy whipped cream and the macerated strawberries just before serving. This keeps the cake layers fresh and prevents sogginess.
Optional: Garnish with mint leaves for an extra touch of freshness and color.
Exact quantities are listed in the recipe card below.
Strawberry Shortcake Cake Variations
Customize your dessert adventure with delightful twists that elevate every bite of this classic cake!
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Berry Blend: Swap strawberries for a mix of raspberries and blueberries for a vibrant fruity punch that’s both colorful and delicious.
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Almond Infusion: Add a splash of almond extract to the batter for a nutty depth that complements the strawberries beautifully.
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Coconut Cream: Replace heavy whipping cream with coconut cream for a dairy-free option that adds a tropical flair to your cake.
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Gluten-Free Delight: Use a gluten-free flour blend in place of all-purpose flour; the cake will still be moist and satisfying.
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Chocolate Surprise: Stir in some cocoa powder into the batter and top with chocolate whipped cream for a decadent dessert with a rich twist.
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Citrus Zing: Add the zest of a lemon or orange to the batter to introduce a refreshing citrus note that brightens the overall flavor profile.
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Spiced Sweetness: Sprinkle a dash of cinnamon or nutmeg in the batter to create an inviting warmth and subtle complexity in flavor.
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Heat Adjustment: Incorporate a pinch of chili powder or cayenne pepper into the strawberries for a surprising kick that balances the sweetness!
Expert Tips for Strawberry Shortcake Cake
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Timing for Assembly: Assemble the cake right before serving to keep layers fresh; adding whipped cream too early may lead to sogginess.
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Storage Strategy: To preserve the cake’s integrity, store leftovers without toppings. Refrigerate tightly covered and add whipped cream and strawberries right before enjoying.
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Macerate Wisely: Coat strawberries with sugar ahead of time to enhance their natural sweetness and create a delicious juice that elevates the overall flavor of your Strawberry Shortcake Cake.
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Alternate Ingredients: Feel free to swap strawberries for other seasonal fruits like blueberries or peaches for a delightful twist, adjusting the sugar for sweetness as needed.
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Mix Consistently: Ensure you don’t overmix the batter when combining the wet and dry ingredients; this will help keep your cake tender and fluffy.
What to Serve with Strawberry Shortcake Cake?
To elevate your Strawberry Shortcake Cake into a delightful meal, consider pairing it with these harmonious sides and treats.
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Light Berry Salad: A refreshing mix of seasonal berries drizzled with honey complements the sweetness of the cake, enhancing the overall fruity experience.
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Vanilla Ice Cream: Creamy and cool, a scoop of vanilla ice cream adds a delightful contrast to the warm cake, creating a perfect summer treat.
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Lemonade or Iced Tea: A glass of tangy lemonade or herbal iced tea offers a refreshing balance to the cake’s sweetness, keeping your palate invigorated.
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Grilled Peaches: Juicy, caramelized peaches bring an extra layer of summer flavor and can be served alongside the cake for a blissful dessert duo.
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Whipped Greek Yogurt: A dollop of creamy Greek yogurt on the side provides a tangy richness that contrasts beautifully with the sweet strawberries.
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Chocolate-Dipped Fruit: For a touch of decadence, serve chocolate-dipped strawberries or bananas as a fun and sweet addition to the dessert table.
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Mint Cucumber Salad: Light and crunchy, this salad introduces a fresh element, balancing the richness of the cake with its crisp textures.
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Sparkling Water with Lime: For a light drink option, bubbly sparkling water with a splash of lime enhances the dining experience with its refreshing zest.
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Sugar Cookies: Soft and buttery sugar cookies provide a comforting, nostalgic touch that complements the cake’s fresh flavors.
How to Store and Freeze Strawberry Shortcake Cake
Fridge: Store leftover cake without toppings in an airtight container for up to 3 days, ensuring it remains moist and fresh.
Freezer: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw in the fridge when ready to enjoy.
Reheating: For best results, reheat slices in the microwave for about 10-15 seconds or enjoy cold to preserve the fresh strawberry flavor.
Topping Safety: Remember to add whipped cream and strawberries just before serving, as they don’t store well on the cake and can lead to sogginess.
Make Ahead Options
These Strawberry Shortcake Cakes are a fantastic option for meal prep! You can bake the cake up to 24 hours in advance and store it wrapped tightly at room temperature to maintain its moisture. While the cake cools, prepare the macerated strawberries by mixing them with sugar and letting them sit in the refrigerator for up to 3 days. Keep the whipped cream separate and whip it just before you’re ready to serve, as it maintains its fluffy texture best that way. When it’s time to enjoy, simply layer your whipped cream and strawberries on the pre-baked cake for a delightful dessert that’s just as delicious and impressive as if made that day!
Strawberry Shortcake Cake Recipe FAQs
What should I look for when selecting strawberries?
Absolutely! When selecting strawberries, look for ones that are bright red, firm, and plump, with a sweet aroma. Avoid berries with dark spots or mold, as these indicate overripeness. If possible, choose strawberries that still have their green caps, as these are fresher and more flavorful.
How should I store leftover Strawberry Shortcake Cake?
For the best results, store leftover cake without any toppings in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it, but avoid stacking layers to prevent crushing. Just remember to add the whipped cream and strawberries right before serving for optimal freshness!
Can I freeze Strawberry Shortcake Cake?
Definitely! You can freeze the cake for up to 2 months. To do this, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. When you’re ready to indulge, simply thaw the slices in the refrigerator overnight before enjoying. This way, you’ll still savor that delightful flavor!
I’m having trouble getting my cake to rise. What should I do?
Very! If your cake isn’t rising as expected, double-check a few things: Make sure your baking powder isn’t expired and that you creamed the butter and sugar sufficiently until it’s light and fluffy. It’s also essential not to overmix your batter once you combine wet and dry ingredients, as this can lead to a dense cake rather than a light, airy one.
Do I need to make any adjustments for dietary restrictions?
You’re in luck! For a gluten-free option, substitute the all-purpose flour with a gluten-free blend. If you’re catering to lactose intolerance or dairy allergies, use coconut oil instead of butter and a dairy-free milk alternative. As for sugar, you can replace it with your preferred sweetener, just be mindful of the conversion ratio for best results.
Can I prepare the cake ahead of time for an event?
Absolutely! You can bake the cake a day in advance and store it properly. However, I highly recommend waiting to add the whipped cream and strawberries until just before serving to maintain their texture and flavors. Assemble it right before your event for that fresh, inviting look that’ll wow your guests!
Strawberry Shortcake Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together all-purpose flour, baking powder, salt, and granulated sugar.
- Beat unsalted butter until creamy, gradually adding sugar and beating until light and fluffy (2-3 minutes).
- Gradually add dry ingredients to the butter mixture, alternating with milk, until smooth.
- Pour the batter into a greased 8-inch round cake pan and bake for approximately 30 minutes.
- Once baked, allow the cake to cool completely in the pan.
- Whip the heavy cream until soft peaks form.
- Top the cooled cake with whipped cream and macerated strawberries before serving.