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- 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup milk - 2 cups fresh strawberries, hulled and sliced - 1/4 cup granulated sugar (for strawberries) - 1 cup heavy cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract (for whipped cream) I like to measure my ingredients carefully. This helps the cake rise and taste great. Use dry measuring cups for flour and sugar. Use liquid measuring cups for milk and cream. You can swap all-purpose flour for gluten-free flour if needed. For dairy-free options, try coconut cream instead of heavy cream. If you are allergic to eggs, use a flax egg or applesauce as a substitute. Check for allergens when using store-bought products. {{ingredient_image_1}} Start by slicing the fresh strawberries. Place them in a medium bowl. Add 1/4 cup of granulated sugar. Toss the strawberries gently. Let them sit for about 20-30 minutes. This will draw out their juices. You will get a nice syrup that adds flavor to your cake. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. In another bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar. Beat until light and fluffy. This takes about 3-5 minutes. Next, add 1 large egg and 1 teaspoon of vanilla extract. Mix well. Gradually add the flour mix to the butter mix. Alternate with 1 cup of milk. Start and end with the flour mix. Mix until just combined. Divide the batter equally between the two prepared pans. Bake for 25-30 minutes. Check if a toothpick comes out clean from the center. Let the cakes cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely. In a medium bowl, pour 1 cup of heavy cream. Add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Use a mixer to whip the cream until soft peaks form. This should take about 3-4 minutes. Once the cakes are cool, place one layer on a serving platter. Top it with half of the macerated strawberries and their syrup. Add a generous layer of whipped cream. Place the second cake layer on top. Repeat with the remaining strawberries and whipped cream. Feel free to garnish with whole strawberries or mint leaves for a nice touch. To make a light and fluffy cake, cream the butter and sugar well. This step adds air and makes your cake rise. Use softened butter for easier mixing. Mix the batter gently to avoid overworking it. Overmixing can lead to a dense cake. Alternate adding dry and wet ingredients to keep the texture light. Chill your bowl and beaters before whipping cream. Cold tools help the cream whip faster. Use heavy cream for the best results. When you add sugar and vanilla, do it gradually. Start on low speed so the sugar mixes in well. Keep whipping until soft peaks form. This means the cream holds its shape but is still smooth. One common mistake is using cold butter. It should be at room temperature. This helps it cream well with sugar. Don’t skip letting the strawberries sit with sugar. This step creates a lovely syrup. Also, be careful not to overbake the cakes. Check for doneness with a toothpick. A clean toothpick shows they are ready. Finally, let the cakes cool completely before stacking. This prevents melting the whipped cream. Pro Tips Use Fresh Strawberries: Always opt for the ripest and freshest strawberries for the best flavor and natural sweetness in your shortcake. Let the Strawberries Macerate: Allowing the strawberries to sit with sugar for a while helps to enhance their juices, creating a delicious syrup that will elevate your dessert. Don't Overmix the Batter: To ensure a light and fluffy cake, mix the batter just until combined. Overmixing can lead to a dense texture. Chill Your Whipped Cream: For better volume and stability, chill your mixing bowl and beaters before whipping the cream. This helps achieve perfect soft peaks. {{image_2}} You can make a vegan version of this cake. Replace the egg with one tablespoon of flaxseed meal mixed with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter. Choose almond milk or any plant milk instead of regular milk. You can also use a vegan whipped cream made from coconut cream or store-bought options. This way, you keep the taste and texture without the dairy. To make a gluten-free cake, use a gluten-free flour blend. These blends often include rice flour, almond flour, or tapioca flour. Make sure the baking powder is gluten-free too. The rest of the recipe stays the same. You may notice a slightly different texture, but the flavor will still shine. Serve it fresh to get the best taste! While strawberries are classic, you can use other fruits. Ripe peaches or plump blueberries work well. Sliced bananas add sweetness and creaminess. Mix fruits for a fun twist! You can even use seasonal fruits like raspberries or blackberries. This way, you can enjoy a new flavor with each cake! To store leftover cake, first, cool it completely. Wrap it tightly in plastic wrap. You can also place it in an airtight container. This keeps the cake moist and fresh. Store it in the fridge for up to five days. If you want to extend its life, freeze the cake. Just remember to wrap it well to prevent freezer burn. Keep fresh strawberries in the fridge. Store them in a container with holes for airflow. Do not wash them until you are ready to eat. Moisture can cause them to spoil faster. If you notice any bad berries, remove them right away. This helps the good ones last longer. Freezing strawberry shortcake is easy. First, slice the cake into pieces. Wrap each piece in plastic wrap. Then, place them in a freezer-safe bag. You can also freeze the strawberries. Slice them and mix with sugar before freezing. Store them in a sealed bag. When you want to enjoy the cake, thaw it in the fridge overnight. This keeps it tasty and fresh. To ripen strawberries, place them in a bowl at room temperature. Avoid washing them until you are ready to use. This helps keep them fresh longer. If you want them sweeter, keep them in a sunny spot for a few hours. Yes, you can make the cake ahead of time. Bake the cake layers and let them cool completely. Wrap them in plastic wrap and store in the fridge for up to three days. You can also freeze them for up to three months. Just thaw before assembling. To prevent sticking, grease and flour your cake pans well. You can also use parchment paper at the bottom of the pans. After baking, let the cakes cool for about 10 minutes before removing them from the pans. This helps keep the layers intact. You can add fresh strawberries on top for a burst of color. A drizzle of chocolate sauce or a sprinkle of nuts can add texture. Consider adding mint leaves for a fresh touch. For extra sweetness, dust with powdered sugar before serving. This blog post covered how to make Strawberry Shortcake Cake from start to finish. You learned about the key ingredients, step-by-step instructions, and helpful tips. I shared variations like vegan and gluten-free options to cater to different needs. Finally, I provided storage tips to keep your cake fresh. Enjoy creating your own shortcake masterpiece and experimenting with flavors. You now have all the tools to impress your friends and family with this classic dessert!

Strawberry Shortcake Delight

A delicious layered dessert featuring fluffy cake, fresh strawberries, and whipped cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 cups fresh strawberries, hulled and sliced
  • 0.25 cup granulated sugar (for strawberries)
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions
 

  • In a medium bowl, combine sliced strawberries with 1/4 cup of granulated sugar. Toss gently and let them sit for about 20-30 minutes to draw out the juices, creating a natural syrup.
  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  • In another bowl, cream the softened butter and 3/4 cup of granulated sugar until light and fluffy, about 3-5 minutes.
  • Beat in the egg and vanilla extract until well combined.
  • Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
  • Divide the batter equally between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  • In a medium bowl, whip the heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.
  • Once the cakes are completely cool, place one layer on a serving platter. Top with half of the macerated strawberries (including syrup) and a generous layer of whipped cream.
  • Place the second cake layer on top and repeat the process with the remaining strawberries and whipped cream.
  • Optionally, garnish the top with additional whole strawberries or mint leaves for a pop of color.

Notes

For best results, use fresh strawberries and serve immediately after assembling.
Keyword dessert, shortcake, strawberry