Introduction
There’s something truly magical about a classic strawberry shortcake, and this Strawberry Shortcake Cake takes that nostalgia and elevates it to heavenly new heights. With layers of light, fluffy cake filled with luscious whipped cream and sweet, juicy strawberries, every bite bursts with flavor. Perfect for summer gatherings or special occasions, this delightful dessert promises to be the star of your table. Let’s dive into the simple yet rewarding process of creating this delightful cake that will surely impress your friends and family!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract (for whipped cream)
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 your cakes release easily after baking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside as your dry ingredients.
- In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, filling your kitchen with a delightful buttery scent.
- Add the eggs one at a time, ensuring to mix well after each addition, then stir in the fragrant vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour. Mix until just combined; overmixing will lead to a denser cake.
- Carefully divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Place the pans in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- While your cakes cool, toss the sliced strawberries in a bowl with ¼ cup of sugar. Let them sit for 15-20 minutes, allowing the strawberries to release their sweet juices.
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form, creating a rich and creamy topping.
- Once the cakes are completely cooled, place one cake layer on a serving platter. Spread a generous layer of whipped cream on top and follow with a layer of the juicy, sugared strawberries.
- Gently place the second cake layer on top and repeat the process with whipped cream and strawberries, creating a beautiful, layered masterpiece.
- Feel free to decorate the top with additional whipped cream and strawberries for an eye-catching finish. Serve immediately for the freshest taste, or refrigerate until it’s time to indulge.
Notes or Tips
For an extra touch of flavor, consider adding a splash of lemon juice or zest to the strawberries. You can also experiment with different kinds of berries to create a mixed berry shortcake. This cake is best enjoyed fresh but can be stored in the refrigerator for a couple of days. Just be mindful that the whipped cream may soften over time.
Cooking Techniques
When creaming butter and sugar, ensure that the butter is at room temperature for optimal fluffiness. Folding the flour mixture and buttermilk together gently will keep your cake light and airy. Enjoy the process of layering; it’s all about creating mouth-watering layers of cream and fruit!
FAQ
Can I use frozen strawberries instead of fresh? While fresh strawberries provide the best flavor and texture, you can use frozen strawberries if necessary. Just make sure to thaw and drain them well to avoid excess moisture.
How can I make this cake ahead of time? You can bake the cakes a day in advance and store them tightly in plastic wrap at room temperature. Assemble the cake on the day of serving for the freshest flavor.
Conclusion
This Strawberry Shortcake Cake is not just a dessert; it’s a celebration of summer’s sweetest fruits. With its light, fluffy texture, and layers of cream and strawberries, it’s sure to bring joy to any gathering. So gather your loved ones, slice up the cake, and enjoy the delightful burst of flavors together!