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Strawberry Shortcake Cake: The Ultimate Recipe and Baking Guide

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Tender vanilla cake layered with sweet strawberry filling and fluffy whipped cream frosting. A perfect summer dessert!

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 4 cups fresh strawberries, hulled and sliced
  • ½ cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottom of the pans with parchment paper rounds.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes on medium speed).
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
  5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
  6. Divide and Bake: Divide the batter evenly between the prepared cake pans. Spread the batter evenly in each pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting.
  8. Prepare the Strawberries: While the cakes are baking and cooling, let’s make the strawberry filling. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice.
  9. Macerate the Strawberries: Gently stir the mixture and let it sit for at least 30 minutes, or up to an hour, at room temperature. Stir occasionally.
  10. Drain (Optional): If you prefer a thicker filling, you can drain some of the excess juice from the strawberries before assembling the cake.
  11. Chill Everything: Make sure your heavy cream, bowl, and whisk (or whisk attachment for your stand mixer) are all well-chilled.
  12. Whip the Cream: In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter!
  13. Level the Cakes (Optional): If your cakes have a slight dome, you can use a serrated knife to level them.
  14. Place First Layer: Place one cake layer on a serving plate or cake stand.
  15. Add Strawberry Filling: Spread about half of the strawberry filling evenly over the first cake layer.
  16. Add Whipped Cream: Spread about one-third of the whipped cream over the strawberry filling.
  17. Place Second Layer: Carefully place the second cake layer on top of the whipped cream.
  18. Frost the Cake: Frost the top and sides of the cake with the remaining whipped cream. You can use a spatula or a piping bag to create a decorative finish.
  19. Garnish (Optional): Garnish the cake with additional sliced strawberries, if desired. You can also sprinkle some powdered sugar on top for a pretty presentation.
  20. Chill and Serve: Refrigerate the cake for at least 30 minutes before serving. This will allow the flavors to meld together and the frosting to set. Enjoy!

Notes

  • For best results, use room temperature ingredients for the cake batter.
  • Don’t overmix the cake batter, as this can result in a tough cake.
  • Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
  • Chilling the bowl and whisk before whipping the cream helps to create stiff peaks.
  • The strawberry filling can be made ahead of time and stored in the refrigerator for up to 24 hours.

Find it online: https://mmmflavors.com/strawberry-shortcake-cake/