Introduction
If you’re looking for a dessert that captures the essence of summer, then look no further than this delightful Strawberry Shortcake Cake recipe. With its tender layers of cake nestled between luscious whipped cream and sweet strawberries, it’s a celebration of flavors and textures. Every bite is a burst of juicy freshness, making it the perfect treat for gatherings, picnics, or simply when you desire something special. Let’s dive into this scrumptious recipe that will surely impress your friends and family!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Fresh mint leaves for garnish (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the softened butter, milk, eggs, and vanilla extract into the dry mixture. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and creamy.
- Carefully divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean with just a few crumbs.
- Once baked, allow the cakes to cool in the pans for 10 minutes, then gently transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the whipped cream by beating the heavy cream and powdered sugar together in a bowl until soft peaks form and the mixture is fluffy.
- After the cakes have cooled, remove one layer and place it on a serving plate. Spread a generous layer of whipped cream on top, followed by half of the sliced strawberries.
- Carefully place the second cake layer on top of the strawberries and whipped cream.
- Top the second layer with the remaining whipped cream and strawberries, creating a beautiful, indulgent presentation.
- If desired, garnish with fresh mint leaves for a touch of color and freshness. Serve immediately and enjoy every delicious bite!
Notes or Tips
For the best flavor, make sure to use ripe, fresh strawberries. You can also substitute the strawberries with other berries like blueberries or raspberries for a fun twist. If you want to add more depth, consider a splash of lemon juice or zest into the whipped cream.
Cooking Techniques
Whipping cream can be tricky, but here’s a tip: make sure your mixing bowl and beaters are cold for optimum volume. To prevent your cakes from doming in the center, leveling the tops with a sharp knife after they cool can help with stacking. Patience is key when letting the cakes cool completely before frosting.
FAQ
Can I make this cake in advance?
Yes! You can bake the cake layers in advance and store them in the refrigerator. Assemble with cream and strawberries the day of serving for the freshest taste.
Can I freeze the finished cake?
It’s best to freeze the cake layers before frosting. Wrap them well and store in the freezer for up to three months. Thaw overnight in the refrigerator before frosting.
Conclusion
Strawberry Shortcake Cake is more than just a dessert; it’s a delightful way to savor the sweet flavors of summer. Whether it’s a birthday celebration, a family get-together, or a special picnic, this cake is sure to bring smiles and satisfaction. Dive into a slice and relish the rich layers of fluffy cake, fresh strawberries, and airy whipped cream—you won’t regret it!