Strawberry Shortcake Cake — I remember carrying a warm slice from the oven to the picnic blanket as the leaves started to turn, the smell of baking berries and brown sugar mixing with crisp fall air.
Welcome, cozy bakers! This Strawberry Shortcake Cake is a reader favorite because it brings summer strawberries into a comforting fall moment: tender cake layers, lightly sweetened whipped cream, and pockets of macerated berries that feel like a warm hug. Whether you’re new to baking or a seasoned home cook looking for a seasonal treat, this recipe is straightforward, forgiving, and perfect for sharing. For a fun berry twist, try making individual servings inspired by these strawberry shortcake trifle jars: strawberry shortcake trifle jars.
Ingredients
Makes one 8- or 9-inch layer cake (or two smaller layers)
- 2 cups (240 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (180 ml) milk, room temperature
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups fresh strawberries, hulled and quartered
- 2 tbsp granulated sugar (for macerating strawberries)
- 1 1/2 cups heavy whipping cream, chilled
- 1/4 cup powdered sugar (for whipped cream)
- Optional garnish: extra sliced strawberries and mint leaves
If you’re serving this alongside brunch favorites, it pairs beautifully with savory sides like these cheesy potato cakes for a balanced spread: cheesy potato cakes.
Step-by-step Instructions
- Preheat and prep: Heat oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan and line the bottom with parchment.
- Macerate strawberries: Toss the quartered strawberries with 2 tbsp sugar and let sit at room temperature for 20–30 minutes to release juices.
- Dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each, then mix in vanilla.
- Combine with milk: Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Fold in strawberries: Gently fold half of the macerated strawberries (with some juice) into the batter to distribute berry flavor without turning the batter pink throughout.
- Bake: Pour batter into the prepared pan and bake 30–40 minutes, or until a toothpick comes out clean and the top springs back slightly. Let cool in the pan 10 minutes, then turn out onto a wire rack to cool completely.
- Whip cream: Whip the chilled heavy cream with powdered sugar until soft peaks form. Spread a thin layer on top of the cooled cake, layer remaining macerated strawberries, then finish with a generous swirl of whipped cream and extra berries for garnish. Slice and serve.
For a breakfast twist, slice and serve thick pieces with a side of fluffy cinnamon roll pancakes or classic delicious pancakes: cinnamon roll pancakes or delicious pancakes.
Tips for Success
- Room temperature ingredients blend more smoothly, so take eggs and milk out of the fridge 30 minutes before baking.
- Don’t overmix the batter; overworking develops gluten and makes the cake dense. Fold strawberries gently.
- If strawberries are very juicy, drain some of the juice so the batter isn’t overly wet—reserve the juice to swirl into whipped cream or use over ice cream.
- For extra flavor, add a teaspoon of lemon zest to the batter to brighten the strawberry notes.
- Use an instant-read thermometer: cake is done at 200–205°F (93–96°C).
If you love desserts, you might also enjoy trying a rich chocolate version for chocolate lovers like this chocolate Oreo cheesecake for your next celebration: chocolate Oreo cheesecake.
Possible Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend doesn’t already include it.
- Streusel topping: Mix 1/2 cup flour, 1/4 cup brown sugar, 3 tbsp cold butter, and 1/4 tsp cinnamon; crumble over batter before baking for a crunchy finish.
- Layered shortcake: Split the cake into two layers, fill with whipped cream and strawberries between layers for a show-stopping presentation.
- Mini shortcakes: Use a muffin tin or small cake pans to make individual shortcakes—perfect for parties.
Storage Recommendations
- Room temperature: Store covered at room temperature for up to 1 day if not frosted.
- Refrigerate: Keep the assembled Strawberry Shortcake Cake refrigerated and covered for up to 3 days. Place a loose tent of foil to avoid crushing the whipped cream topping.
- Freezing: You can freeze unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months. Thaw in the refrigerator before assembling. For best texture, add whipped cream and fresh strawberries just before serving.
Conclusion
This Strawberry Shortcake Cake blends seasonal fruit with simple baking techniques to create a dessert that feels both nostalgic and fresh. It’s adaptable, beginner-friendly, and perfect for cozy gatherings. For a reference and inspiration for a slightly different take, check out this classic recipe on the original blog: Strawberry Shortcake Cake – Celebrating Sweets.
FAQs
Q: Can I use frozen strawberries in Strawberry Shortcake Cake?
A: Yes, but thaw and drain them well to remove excess moisture; toss with a little flour to prevent sinking.
Q: Can I make this cake dairy-free?
A: Substitute dairy milk with an unsweetened plant milk and use a dairy-free whipping cream alternative; choose a vegan butter for the batter.
Q: How do I keep the whipped cream from weeping?
A: Use very cold cream and chill your mixing bowl, whip to soft peaks, and add a small stabilizer like a teaspoon of cornstarch or a tablespoon of instant pudding mix if you need extra hold.
Q: Can I assemble the cake ahead of time for a party?
A: Assemble up to a day ahead and store refrigerated; add fresh garnishes just before serving for the best presentation.
Strawberry Shortcake Cake
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delicious Strawberry Shortcake Cake with tender layers, whipped cream, and macerated strawberries that brings together summer flavors in a comforting dessert.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (180 ml) milk, room temperature
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups fresh strawberries, hulled and quartered
- 2 tbsp granulated sugar (for macerating strawberries)
- 1 1/2 cups heavy whipping cream, chilled
- 1/4 cup powdered sugar (for whipped cream)
- Optional garnish: extra sliced strawberries and mint leaves
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan and line the bottom with parchment.
- Toss the quartered strawberries with 2 tbsp sugar and let sit at room temperature for 20–30 minutes to release juices.
- Whisk flour, baking powder, and salt in a bowl.
- Beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each, then mix in vanilla.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Fold half of the macerated strawberries (with some juice) into the batter to distribute berry flavor without turning the batter pink throughout.
- Pour batter into the prepared pan and bake for 30–40 minutes, or until a toothpick comes out clean and the top springs back slightly. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Whip the chilled heavy cream with powdered sugar until soft peaks form. Spread a thin layer on top of the cooled cake, layer remaining macerated strawberries, then finish with a generous swirl of whipped cream and extra berries for garnish. Slice and serve.
Notes
Room temperature ingredients blend more smoothly. Don’t overmix the batter to keep the cake light.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American