Unforgettable Strawberry Shortcake Cake
why make this recipe
Strawberry shortcake is a classic dessert that combines rich flavors and delightful textures. This Unforgettable Strawberry Shortcake Cake is perfect for any occasion. It has layers of fluffy cake, fresh strawberries, and whipped cream that will make everyone crave more. With simple ingredients and easy steps, it’s a dessert that impresses without being complicated.
how to make Unforgettable Strawberry Shortcake Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
- In a large bowl, mix together the flour, sugar, baking powder, and salt until well combined.
- Add the softened butter, milk, eggs, and vanilla extract. Beat the mixture until smooth and creamy.
- Divide the batter evenly between the two prepared 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. Then, transfer them to a wire rack to cool completely.
- Whip the heavy cream and powdered sugar in a bowl until stiff peaks form.
- Once the cakes are cool, place one layer on a serving plate. Spread half of the whipped cream on top and add half of the sliced strawberries. Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
- Serve immediately or store it in the refrigerator for up to 2 hours before serving.
how to serve Unforgettable Strawberry Shortcake Cake
To serve this delightful cake, slice it into neat pieces. You can place it on individual dessert plates. A sprig of mint on top adds an extra touch of decoration. This cake is great for birthday parties, picnics, or as a sweet treat after dinner.
how to store Unforgettable Strawberry Shortcake Cake
If you happen to have leftovers, you can store the cake in the refrigerator. Cover it loosely with plastic wrap to keep it fresh. It is best to eat it within two days for optimal taste and texture. The whipped cream and strawberries are best enjoyed fresh, so try to finish it soon after making it.
tips to make Unforgettable Strawberry Shortcake Cake
- Ensure that your butter is softened but not melted for the best cake texture.
- Use fresh strawberries for the best flavor. You can also sprinkle a little sugar on the sliced strawberries and let them sit for a few minutes to draw out their juices.
- For a fluffier whipped cream, chill your mixing bowl and beaters in the refrigerator before whipping.
- If you want a richer flavor, use vanilla bean paste instead of vanilla extract.
variation
You can try different fruits like blueberries, raspberries, or peaches instead of strawberries. These fruits can add a unique flavor to your cake. Additionally, for a twist, you can add lemon zest to the cake batter for a refreshing citrus flavor.
FAQs
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Can I make this cake in advance?
- Yes! You can bake the cake layers ahead of time. Just wrap them well and store them in the refrigerator. Add the whipped cream and strawberries before serving.
-
Can I freeze the cake?
- It’s not recommended to freeze the whole cake as the whipped cream and strawberries won’t thaw well. However, you can freeze the plain cake layers for up to 3 months. Thaw them before adding toppings.
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Can I use store-bought whipped cream?
- Yes, you can use store-bought whipped cream to save time. Just make sure it is thick enough to hold its shape.
Unforgettable Strawberry Shortcake Cake
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened Ensure it is softened but not melted.
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract For a richer flavor, use vanilla bean paste instead.
For the topping
- 2 cups fresh strawberries, sliced Use fresh strawberries for the best flavor.
- 1 cup heavy whipping cream Chill the mixing bowl and beaters before whipping for fluffier cream.
- 2 tbsp powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, and salt until well combined.
- Add the softened butter, milk, eggs, and vanilla extract. Beat the mixture until smooth and creamy.
Baking
- Divide the batter evenly between the two prepared 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, then transfer them to a wire rack to cool completely.
Topping and Serving
- Whip the heavy cream and powdered sugar in a bowl until stiff peaks form.
- Once the cakes are cool, place one layer on a serving plate. Spread half of the whipped cream on top and add half of the sliced strawberries.
- Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
- Serve immediately or store in the refrigerator for up to 2 hours before serving.
