Strawberry Shortcake Cake Recipe🍓🍰
Today is my Birthday and what a better way to celebrated with my favorite birthday cake, my mom have been making this cake for more than 20 years for my birthday and is nostalgic with great memories.
Strawberry Shortcake Cake
For the Strawberries
* 2 lbs fresh strawberries, sliced
* 1/3 cup granulated sugar
Mix strawberries and sugar in a bowl. Let sit for at least 30 minutes to release their juices.
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For the Vanilla Cake
Ingredients
* 2½ cups all-purpose flour
* 2½ tsp baking powder
* ½ tsp salt
* ¾ cup unsalted butter, softened
* 1¾ cups sugar
* 4 large eggs
* 1 tbsp vanilla extract
* 1 cup whole milk
Instructions
1. Preheat oven to 350°F (175°C).
2. Grease and line two 8-inch cake pans.
3. Whisk flour, baking powder, and salt together.
4. In another bowl, beat butter and sugar until light and fluffy (3–4 minutes).
5. Add eggs one at a time, then vanilla.
6. Alternate adding flour mixture and milk, beginning and ending with flour.
7. Divide batter between pans.
8. Bake 25–30 minutes or until a toothpick comes out clean.
9. Cool completely.
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For the Whipped Cream Frosting
Ingredients
* 2 cups heavy whipping cream
* 1/3 cup powdered sugar
* 1 tsp vanilla extract
Instructions
Beat until stiff peaks form.
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Assembly
1. Place one cake layer on a serving plate.
2. Spread a layer of whipped cream.
3. Spoon about half of the strawberries and some of their juices over the cream.
4. Add the second cake layer.
5. Frost the top and sides with remaining whipped cream.
6. Decorate with remaining strawberries.
Optional Bakery Trick
For a more stable whipped cream (great for parties), beat in:
* 2 tbsp instant vanilla pudding mix
This cake is best chilled for 1–2 hours before serving and eaten within 2 days.
Serves: 10–12 people. 🍓🍰
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Making a strawberry shortcake cake from scratch is a rewarding experience that brings both delicious flavors and cherished memories. One tip I've found helpful when preparing the strawberries is to use the freshest, in-season berries for the best natural sweetness and vibrant color. Letting sliced strawberries sit with sugar for at least 30 minutes not only brings out their natural juices but also intensifies the flavor, making the cake more moist and juicy. When it comes to the vanilla cake layers, be sure not to overmix the batter once you combine the wet and dry ingredients; this will keep the cake light and tender. I usually alternate adding the flour mixture and milk gradually to maintain the perfect batter consistency. Baking the layers evenly is important, so I recommend rotating the pans halfway through baking. For the whipped cream frosting, chilling your mixing bowl and beaters before whipping the cream helps achieve stiff peaks faster and more reliably. As mentioned in the recipe, adding two tablespoons of instant vanilla pudding mix stabilizes the whipped cream, which is especially useful if you plan to serve the cake at a party or keep it out for longer periods. In terms of assembly, a neat trick is to use a small offset spatula to spread the whipped cream evenly and prevent the layers from sliding. When layering the strawberries, reserve some of the syrupy juices to drizzle between the cake and cream layers, enhancing moisture and flavor. This strawberry shortcake cake is best enjoyed chilled for one to two hours as it allows the flavors to meld together beautifully. Serve it within two days to savor the freshness of the fruit and cream. Whether it’s a birthday celebration or a bright spring-summer bake, this recipe is a delightful crowd-pleaser that’s sure to bring smiles and add a touch of nostalgia to any occasion.
Yummy