This refreshing spring and summer season dessert turns traditional strawberry shortcake into a straightforward, crowd-pleasing two-layer cake. It is made with freshly whipped vanilla cream and candy, juicy strawberries!
Summer season Strawberry Shortcake Cake is elegant, sensible, and tremendous simple to make!
I’m so excited to share this Strawberry Shortcake Cake — it is every part you like about conventional strawberry shortcake, however even higher! As an alternative of particular person shortcakes, this model is an attractive two-layer cake that is simpler to assemble, serves a crowd effortlessly, and appears completely gorgeous on any spring or summer season desk.
- I baked the cake layers in two 8-inch spherical pans, which makes the right dimension for a summer season get together or household gathering.
- Texture and taste: The cake itself is comfortable, buttery, and fluffy, and it pairs completely with the sunshine, vanilla-flavored whipped cream and candy, juicy strawberries. It feels fancy sufficient for a celebration however easy sufficient for an on a regular basis deal with similar to this strawberry peach cake!
- Fancy but sensible: In comparison with traditional shortcake, this Strawberry Shortcake Cake is just not solely prettier but additionally far more handy — no must bake and assemble a number of little shortcakes! I like how one can simply slice and serve it like an everyday cake, and every chew has the right stability of tender cake, whipped cream, and contemporary strawberries.
- Plus, it comes collectively so simply: the batter is straightforward, the muffins bake in simply 25 minutes, and the selfmade whipped cream takes just a few minutes to whip up. I do know I’ll be making this showstopper on repeat all season lengthy! I may even be making this strawberry blueberry cake and individually sized strawberry banana bread muffins.
The right way to Make Strawberry Shortcake Cake – Step by Step Images
- Right here’s a fast overview with images—you should definitely try the total recipe with precise measurements within the recipe card beneath. I’m so excited so that you can do that summer season dessert!
- First, collect all of your substances; right here’s a photograph exhibiting every part you’ll want:
- Preheat the oven to 350°F. Line the underside of two 8-inch baking pans with parchment paper and grease the paper and sides with butter; put aside.
- In a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium pace for 3–5 minutes till gentle and fluffy.
- Add the eggs one after the other, beating nicely after every addition.
- In a separate bowl, whisk collectively the flour, baking powder, and salt.
- With the mixer on low, regularly add the dry substances till the batter is clean and creamy.
- Divide the batter evenly between the two ready pans.
- Bake side-by-side on the center oven rack for 25 minutes, or till a toothpick inserted within the middle comes out clear.
- Let the muffins cool within the pans for quarter-hour, then run a knife across the edges and invert onto a wire rack to chill utterly (about 1 hour).
- As soon as the muffins are cool, whip the cream, powdered sugar, and vanilla extract collectively till comfortable peaks type.
- To assemble, unfold half the whipped cream over one cake layer, prime with sliced strawberries, add the second cake layer, and end with the remaining cream and complete strawberries on prime.
About Do-it-yourself Whipped Cream
Relating to strawberry shortcake, it has to have actual selfmade whipped cream—not the store-bought variety. Do-it-yourself tastes so significantly better, and you may management precisely how a lot sugar goes in.
For this cake, I made a merely sweetened whipped cream flavored with a contact of vanilla. I normally make it by whipping heavy cream with powdered sugar till comfortable or medium peaks. On this case, I choose whipping to comfortable peaks as this retains the feel of the cream luxuriously gentle and silky. One of many drawbacks of utilizing whipped cream for a cake filling is that it could possibly make the cake layers much less secure and as soon as sliced the cake gained’t look as neat as when you had whipped to medium-stiff peaks or used another filling akin to buttercream. However for me, the feel and taste are utterly price it!
Extra Summer season Strawberry Desserts
Strawberry Shortcake Cake
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Substances
For the cake layers
- 1 cup unsalted butter softened to room temperature
- 1 ¼ cups white granulated sugar
- 4 giant eggs at room temperature
- 1 ¾ cups all goal flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
For the filling and topping
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup contemporary strawberries sliced (for the filling)
- 1 cup contemporary strawberries for the topping
Directions
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Preheat the oven to 350ºF. Line the underside of two 8 inch baking pans with parchment paper then grease the paper and up the edges of the pan with butter. Put aside.
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Within the giant bowl of a stand mixer fitted with the paddle attachment add the comfortable butter and sugar. Beat on a medium pace for 3-5 minutes or till gentle and fluffy.
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Cease the mixer and scrape down the blending bowl.
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With the mixer on a medium pace add the eggs, one after the other, beating nicely between every addition. Cease the mixer and scrape down the blending bowl.
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In a separate bowl mix the flour, baking powder and salt.
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With the mixer on its lowest pace regularly add the flour combination. Beat till you’ll be able to now not see white streaks of flour and the cake batter appears to be like clean and creamy.
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Give the cake batter a few light turns by hand utilizing a rubber spatula. Scrape the underside of the blending bowl to ensure there usually are not pockets of dry flour there. Take care to not over combine.
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Switch the cake batter evenly between the 2 ready pans. You are able to do this by eye however if you wish to weigh it for completely even layers you’ll be able to. Every pan ought to include round 430g of cake batter.
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Place the pans facet by facet on the center shelf of your oven. Bake for 25 minutes or till the muffins are a pale golden coloration and a toothpick inserted into the middle comes out clear.
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Take away from the oven and go away to chill within the pans for quarter-hour then run a pointy knife across the edge and invert every cake on to a cooling rack to complete cooling.
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When the muffins are utterly cool (this normally takes round one hour) you’re able to make the Chantilly cream.
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In a big mixing bowl add the cream, powdered sugar and vanilla extract. Beat on a medium pace for 2-3 minutes or till comfortable peaks have fashioned.
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Place one cooled cake on a serving plate and unfold over half of the Chantilly cream then prepare the sliced strawberries on prime. Sandwich with the second cake layer then add the remaining cream and prepare the strawberries on prime.
Notes
- Do not overpack the flour! Make sure you correctly measure your flour by spooning it right into a measuring cup then stage the highest. An excessive amount of flour will result in dense and difficult crumb.
- I grease my 8 inch pans with butter as an alternative of baking spray because the butter will give the perimeters of the cake a stunning golden crust.
- Be sure that to utterly cool the baked cake sponges earlier than including the cream in any other case the cream would possibly soften.
- Use contemporary and ripe strawberries: They need to be candy, agency and juicy!
- You’ll be able to chill the assembled cake briefly earlier than serving which can assist it keep in tact when sliced.
- Make forward ideas: You’ll be able to bake the muffins as much as 2 days upfront. However whip the cream, put together the strawberries, and assemble the cake instantly earlier than serving.
- Storage ideas: Strawberry shortcake cake is certainly greatest loved contemporary and on the day it has been made. In case you do have leftovers, they need to be refrigerated and saved in an hermetic container for 2-3 days.
Vitamin
