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| The Perfect Summer Cake: Strawberry Shortcake Cake |
Why You'll Love It
This strawberry shortcake cake truly stands out among other summer cakes for several compelling reasons. First, the contrast between the tender cake, sweet-tart strawberries, and cloud-like whipped cream creates an irresistible textural experience. Unlike store-bought versions that can cost upwards of $40, making this beauty at home costs less than half while delivering twice the freshness and flavor.
The real magic happens with the strawberries – their natural juices seep slightly into the cake, creating a heavenly marriage of flavors that commercial cakes simply cannot replicate. The cake itself remains light and moist without being overly sweet, allowing the natural sweetness of peak-season strawberries to shine through. Ready to experience summer on a plate? Let's bring this Easy summer cakes recipe to life in your kitchen today!
How to Make Strawberry Shortcake Cake
Quick OverviewThis delightful cake comes together more easily than you might think! The vanilla cake layers can be made ahead, and assembly takes just minutes. From start to finish, you'll spend about 45 minutes of active preparation time, plus cooling and chilling periods for the best texture.
Key Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
- 3 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour. Mix just until combined.
- Divide batter evenly between prepared pans and smooth tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Meanwhile, combine sliced strawberries with 1/4 cup sugar in a bowl. Allow to macerate for at least 30 minutes.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble the cake by placing one layer on a serving plate, topping with half the whipped cream and half the strawberries. Add the second cake layer and top with remaining whipped cream and strawberries.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
What to Serve With Strawberry Shortcake Cake
This summery delight pairs beautifully with several accompaniments. Serve with a scoop of vanilla ice cream for an extra indulgent treat, or balance the sweetness with a cup of unsweetened iced tea. For brunch gatherings, offer alongside a refreshing mimosa or a fruit-infused sparkling water. The cake also complements a cheese board featuring mild options like brie or mascarpone for an elegant dessert spread.
Top Tips for Perfecting Strawberry Shortcake Cake
- For the moistest cake, don't overmix the batter once you add the flour – this develops gluten and can make the cake tough.
- If strawberries aren't at their peak sweetness, macerate them longer (up to 2 hours) to draw out more natural sugars and juices.
- Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream for the most stable whipped cream.
- For a time-saving hack, you can substitute a high-quality boxed white cake mix, but enhance it with an extra teaspoon of vanilla extract and replace water with milk.
- Assemble the cake no more than 4 hours before serving for the best texture – too far in advance and the cake may become soggy.
Storing and Reheating Tips
This strawberry shortcake cake is best enjoyed within 24 hours of assembly. Store any leftovers in the refrigerator, covered loosely with plastic wrap, for up to 2 days. The whipped cream will begin to weep and the cake will soften progressively, but many people enjoy this pudding-like quality of day-old strawberry shortcake!
If you want to prepare components ahead, bake the cake layers up to 2 days in advance and store them well-wrapped at room temperature. The strawberries can be macerated up to 8 hours ahead and kept refrigerated. Whip the cream just before assembly for best results.
Conclusion
This strawberry shortcake cake embodies everything wonderful about summer cakes – fresh seasonal fruit, light textures, and crowd-pleasing flavors. It's the perfect way to celebrate the season's bounty while creating a showstopping dessert that's surprisingly simple to make. Don't wait for a special occasion – strawberry season is reason enough to treat yourself to this delightful creation!
FAQs
Can I use frozen strawberries for this cake?While fresh strawberries provide the best flavor and texture, you can use frozen strawberries in a pinch. Thaw them completely, drain excess liquid, and pat dry before using. You may need less sugar for macerating as frozen strawberries tend to be sweeter when thawed.
Can I make this cake dairy-free?
Yes! Substitute the butter with a plant-based butter alternative, use your favorite non-dairy milk, and replace the heavy cream with full-fat coconut cream (refrigerate overnight and use only the solid portion). The cake will have a slight coconut flavor that pairs wonderfully with strawberries.
How far in advance can I make this cake for a party?
For best results, bake the cake layers the day before, store at room temperature, and assemble with the whipped cream and strawberries 2-4 hours before serving. This gives flavors time to meld while maintaining optimal texture.
