Introduction
There’s nothing quite like a homemade strawberry shortcake birthday cake to celebrate a special occasion. Light, fluffy layers of cake, fresh strawberries, and luscious whipped cream come together to create a stunning dessert that is as delicious as it is beautiful.
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- For the Strawberries:
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings
Directions and Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- While the cakes are cooling, prepare the strawberries by combining them with granulated sugar in a bowl. Let sit for about 20 minutes to release juices.
- For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Once the cakes are fully cooled, place one layer on a serving platter. Top with a layer of whipped cream and half of the strawberries.
- Repeat with the second layer, adding more whipped cream and the remaining strawberries.
- Place the final cake layer on top and frost the entire cake with the remaining whipped cream.
- Decorate with extra strawberries if desired. Chill until ready to serve.
Notes or Tips
- Make sure all ingredients are at room temperature for best results.
- For added flavor, consider macerating the strawberries in a bit of balsamic vinegar.
- This cake can be made a day in advance. Just frost it right before serving to keep the whipped cream fresh.
Cooking Techniques
Creating this cake involves several fundamental baking techniques, such as creaming butter and sugar, alternating dry and wet ingredients, and learning how to fold whipped cream to maintain its lightness.
FAQ
- Can I use frozen strawberries? Yes, but fresh strawberries yield better flavor and texture.
- What if I don’t have buttermilk? You can substitute with milk mixed with a teaspoon of vinegar.
- How should I store the leftover cake? Keep it in the refrigerator in an airtight container for up to three days.
Conclusion
This strawberry shortcake birthday cake is the perfect centerpiece for any celebration, combining the sweetness of strawberries with the richness of whipped cream and fluffy cake layers. Enjoy each slice filled with joy and sweetness!