Introduction to Strawberry Shortcake Cake
When it comes to desserts that bring a smile to your face, the strawberry shortcake cake is a true champion. But what makes this delightful treat a must-try? For starters, this cake is a perfect blend of soft, fluffy layers and juicy strawberries, all enveloped in a luscious cream cheese frosting that’s as light as a cloud. Imagine serving a slice of this to your friends at a summer gathering, and watch as their faces light up with pure joy!
This cake isn’t just a feast for the taste buds; it's also incredibly versatile. You can easily adapt it to suit various occasions, from birthday celebrations to casual potlucks. Plus, using fresh strawberries not only makes it visually appealing but also packs in some nutritious benefits. Strawberries are rich in vitamin C and antioxidants, sure to give you a little boost while you indulge!
Moreover, making a strawberry shortcake cake from scratch is easier than you might think. From the fluffy cake layers to the creamy frosting, you’ll find that each step is not only manageable but enjoyable. If you’re curious about techniques or tips, check out resources like The Spruce Eats for more insights on baking basics and ingredient substitutions. So why not dive into this delicious recipe and create a dessert that will surely become a favorite for everyone?
Ingredients for Strawberry Shortcake Cake
Creating the perfect strawberry shortcake cake starts with gathering the right ingredients. Each component adds its unique flavor and texture, making the final result irresistibly delicious.
Essential Ingredients for the Cake
To achieve a light and fluffy cake, you will need:
- 2½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs and 2 large egg whites, at room temperature
- 2½ teaspoons pure vanilla extract
- ⅔ cup sour cream
- ¾ cup whole or 2% milk, also at room temperature
These ingredients provide a lovely base, complemented by the optional almond extract for added depth.
Ingredients for the Filling
For that fresh strawberry flavor, gather:
- 3 cups of sliced or diced fresh strawberries
- 2 tablespoons of strawberry jam
This filling will keep the cake moist and packed with fruity goodness. Don’t forget to reserve some strawberries for garnishing!
Ingredients for the Frosting
The final flourish comes from a rich frosting made with:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2¼ cups cold heavy whipping cream
This creamy frosting beautifully balances the cake’s sweetness while adding an elegant finish.
By carefully selecting these ingredients, you’ll craft a strawberry shortcake cake that’s not just a treat but a centerpiece for any occasion! For more tips on cake assembly, check out How to Layer Cakes.
Step-by-Step Preparation of Strawberry Shortcake Cake
Making a strawberry shortcake cake is a delightful journey that results in a sweet, fruity creation perfect for any occasion. Follow these simple steps to ensure your cake turns out fantastic!
Prepping the oven and cake pans
Start your preparation by preheating your oven to 350°F (175°C). This step is crucial, as a properly preheated oven ensures even baking. While the oven heats up, grease three 8-inch round cake pans. If you have parchment paper, line the bottoms of the pans for easy release after baking. Trust me, you don’t want your beautiful cakes sticking to the pans!
Mixing the dry ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures even distribution of the leavening agents, which is vital for a fluffy cake. Set this mixture aside while you move to the next step.
Creating the cake batter
In a stand mixer fitted with a paddle attachment (or a hand mixer), beat together the sugar, vegetable oil, eggs, and vanilla extracts until everything is well combined. Next, incorporate the sour cream and mix until smooth. Gradually add half of the flour mixture, followed by the milk, and finally the remaining flour. Be cautious not to overmix—this helps keep your cake light and airy!
Dividing the batter and baking
Now that your batter is ready, evenly divide it among the three prepared pans. Give each pan a gentle tap on the countertop to release any trapped air bubbles. Place the pans in the oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on them, and rotate the pans if needed for even browning. Once baked, let them cool completely on a wire rack.
Preparing the filling
While your cakes cool, it’s time to whip up the filling. Combine about 3 cups of sliced or diced fresh strawberries with 2 tablespoons of strawberry jam. The contrast of fresh berries and sweet jam will add bursts of flavor throughout your strawberry shortcake cake!
Making the frosting
In a large mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. As you continue to blend, gradually add 2¼ cups of really cold heavy whipping cream. Increase the mixer’s speed to high, whipping until stiff peaks form. If you’re looking for that cheesecake whipped cream flavor, you’ve hit the jackpot!
Assembling the cake
Now for the fun part! Start by placing one layer of cake on a serving platter, topping it with one-third of your luscious frosting and about 1¼ cups of strawberries. Layer on the next cake round and repeat. For the final layer, use the remaining frosting to top the cake and arrange whole strawberries for a gorgeous finish. Don’t skip this step; presentation counts!
Ready to impress your friends and family with this stunning dessert? Enjoy every bite of your homemade strawberry shortcake cake!
Variations for Strawberry Shortcake Cake
Gluten-free strawberry shortcake cake
If you’re looking to enjoy a delicious strawberry shortcake cake without gluten, you’re in luck! Simply swap out the all-purpose flour for a gluten-free blend. Many blends available on the market, like those from Bob's Red Mill or King Arthur Baking, can create a light and fluffy texture. Just be sure to add a bit of xanthan gum if your blend doesn’t already include it, as this helps maintain the cake’s structure. Rest assured, your friends and family won't even notice the difference!
Lemon-infused strawberry shortcake
For a refreshing twist, why not add a zesty lemon infusion? Mix in the zest of one lemon into your strawberry shortcake cake batter and replace part of the milk with fresh lemon juice. This will add a bright, citrusy flavor that pairs beautifully with the strawberries. Top it off with lemon-scented whipped cream—just increase the vanilla a bit to balance the tartness. This delightful variation ensures your dessert is both a treat and a conversation starter!
For more inspiration, check out this lemon dessert blog post for additional ideas.
Baking Notes for Strawberry Shortcake Cake
Tips on Ingredient Temperature
For best results with your strawberry shortcake cake, make sure your eggs and milk are at room temperature. This helps them blend smoothly into the batter, creating a light and fluffy cake. Place eggs in warm water for 5 minutes and gently warm your milk in the microwave for about 15 seconds. The ninja skills of baking require only a little prep!
Storing Leftovers Properly
If you have leftover cake (which is a win!), store it in the refrigerator, tightly covered to keep it fresh. It can last for up to three days. Before serving, let it sit at room temperature for about 30 minutes to bring back that delightful flavor and texture. For more tips, consider checking out resources from King Arthur Baking.
With these handy tips, your strawberry shortcake cake will be as delicious on day two as it was fresh out of the oven!
Serving Suggestions for Strawberry Shortcake Cake
Ideal accompaniments to enhance flavor
To elevate your strawberry shortcake cake, consider pairing it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A drizzle of balsamic reduction can add a delightful tang that complements the sweetness of the strawberries. For those who enjoy a bit of crunch, serve alongside some toasted almond slivers or a sprinkle of crushed pistachios for added texture.
Presentation ideas for gatherings
Make your strawberry shortcake cake the star of any event by displaying it on a beautiful cake stand. Garnish the top with whole strawberries and extra whipped cream for that wow factor. If you're hosting a larger gathering, consider slicing the cake into individual servings and arranging them on a tiered tray for an elegant touch. Don't forget to provide small forks for easy enjoyment!
For inspiration, check out some creative serving ideas on platforms like Pinterest or Instagram.
Time Details for Strawberry Shortcake Cake
Preparation Time
The prep time for this delightful strawberry shortcake cake is about 30 minutes. This gives you just enough time to gather the ingredients and mix the cake batter while dreaming about that luscious strawberry filling!
Baking Time
You'll want to watch the clock closely during the 18-22 minutes of baking. A toothpick test is your best friend here—when it comes out clean, your cake is ready to be taken out!
Total Time
In total, you're looking at about 1 hour from start to finish, plus additional cooling time. Don't worry; the results will be worth every second! If you’d like to dive deeper into cake-baking techniques, consider checking out this guide on cake baking tips.
Get ready to enjoy a slice of heaven!
Nutritional Information for Strawberry Shortcake Cake
Calories per slice
Enjoying a slice of this delightful strawberry shortcake cake will set you back about 585 calories. Perfect for special occasions, this cake combines the sweetness of strawberries with layers of fluffy goodness.
Breakdown of macronutrients
When you indulge in a slice, here’s what you’re consuming in terms of macronutrients:
- Carbohydrates: 60g
- Protein: 7g
- Fat: 36g (with 23g of that being saturated fat)
This balance makes it a rich yet fulfilling dessert option. Just remember, moderation is key! So, whether you’re celebrating a birthday or simply treating yourself, this cake offers a delightful burst of flavor. For more detailed nutritional insights, check out resources from the USDA or Nutrition Data.
FAQs about Strawberry Shortcake Cake
What’s the best way to keep the cake fresh?
To keep your strawberry shortcake cake fresh, store it in the refrigerator in an airtight container. This helps prevent the strawberries from becoming soggy and keeps the frosting intact. Ideally, enjoy the cake within three days for the best flavor and texture. If you have leftovers, waiting for them to come to room temperature before serving can enhance the taste!
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries! However, keep in mind that they can be more watery, which might affect the texture of your cake. Thaw the strawberries and drain any excess liquid before using them in the filling. If you’re craving a fresh flavor, check out this guide on using frozen vs. fresh fruits.
How can I make a smaller version of this cake?
If you want a smaller cake, consider halving the ingredients and using just two 6-inch round pans. The baking time will be shorter, so keep an eye on the cakes starting around 18 minutes. This is a perfect size for intimate gatherings or to satisfy a smaller sweet tooth without the leftovers. Plus, you can enjoy the same delightful flavor in a more manageable size!
Conclusion on Strawberry Shortcake Cake
Final thoughts and encouragement to try the recipe
In conclusion, the strawberry shortcake cake is a delightful treat that perfectly balances sweet and creamy flavors. I encourage you to embrace this easy-to-follow recipe—whether for a special occasion or just to indulge yourself. Trust me, your taste buds will thank you! Happy baking!
Strawberry Shortcake Cake
Equipment
- stand mixer
- 8-inch cake pans
- Whisk
- Mixing Bowls
Ingredients
Cake
- 2.5 cups all purpose flour spooned and leveled
- 3 teaspoons baking powder
- 0.5 teaspoon salt
- 1.75 cups granulated sugar
- 0.5 cups vegetable or canola oil
- 2 large eggs room temperature
- 2 large egg whites room temperature
- 2.5 teaspoons pure vanilla extract
- 0.5 teaspoon almond extract optional, but highly recommended
- 0.67 cups sour cream
- 0.75 cups milk preferably whole or 2%, room temperature
Filling
- 3 cups sliced or diced fresh strawberries divided
- 2 tablespoons strawberry jam
- additional whole strawberries for garnish, optional
Frosting
- 8 ounces cream cheese softened to cool room temp
- 1 cup powdered sugar
- 0.75 teaspoon vanilla extract
- 2.25 cups heavy whipping cream really cold, straight from the fridge
Instructions
Cake
- Preheat oven to 350°F.
- In a medium bowl, whisk flour, baking powder, and salt until combined. Set aside.
- Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined. Add half of the flour mixture, beating until just combined. While still beating, slowly add milk, then the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix it.
- Line three 8-inch cake pans with parchment paper and grease the pans. Evenly divide the batter between the three pans. Tap/gently drop the pans on the countertop a couple times to remove any air bubbles.
- Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. If necessary, rotate the pans once during bake time to ensure even browning. Place the pans on a rack to cool completely.
Filling
- Combine the strawberries and jam and set aside (these will be used for the filling and topping). Note: I slice the strawberries for the filling (about 2½ cups), and I diced the strawberries for the top of the cake (about ½ cup). You can slice or dice, your choice. You'll need about 3 cups total.
Frosting
- Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer with a whisk attachment (preferred) or hand mixer, beat the mixture on medium speed until smooth. While the mixer is still whipping, slowly pour the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed to high and continue whipping until the cream can hold a stiff peak. It is important that the cream stays cold so that it will thicken properly.
Assembly
- Place one layer of cake on a platter. Top with one-third of the frosting, then top with about 1¼ cups of strawberries. Place another layer of cake on top and repeat. For the third/top of layer of cake, top with remaining whipped cream frosting, then place the remaining strawberries in the center. Decorate the outside with whole strawberries, if desired.
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