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Easy Strawberry Shortcake Cake

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This strawberry shortcake cake features light, airy vanilla sponge layers paired with stabilized whipped cream and fresh berries. It’s the perfect centerpiece for special occasions or casual gatherings, offering a harmonious balance of sweetness and fruit brightness. The detailed guide walks you through each stage—from ingredient selection to flawless decoration—ensuring professional results at home.

Ingredients

  • For the cake:
    • 2 cups (250 g) all-purpose flour
    • 1 cup (200 g) granulated sugar
    • 1 Tbsp baking powder
    • ½ tsp salt
    • ½ cup (115 g) unsalted butter, softened
    • 2 large eggs, room temperature
    • 1 cup (240 ml) whole milk
    • 2 tsp vanilla extract
  • For the filling & topping:
    • 2 cups (480 ml) heavy whipping cream, cold
    • ¼ cup (30 g) powdered sugar
    • 1 tsp vanilla extract
    • 3 cups fresh strawberries, hulled and sliced

Instructions

• Preheat your oven to 350 °F (175 °C). Grease and flour two 8-inch round cake pans.
• In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
• Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat on medium speed for about 2–3 minutes, until the batter is smooth and slightly thickened.
• Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
• Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
• While the cakes cool, make the whipped cream: in a chilled bowl, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
• Place one cake layer on a serving plate. Spread half of the whipped cream over the top, then arrange half of the sliced strawberries in an even layer.
• Top with the second cake layer. Frost the top and sides with the remaining whipped cream. Decorate the top with the remaining strawberries.
• Refrigerate the assembled cake for at least 1 hour to let the flavors meld and the whipped cream set.
• Slice and serve chilled.

Notes

  • Ingredient Temperature: Use room-temperature eggs and softened butter for proper emulsion and volume.
  • Stabilizing Cream: Gelatin or cream of tartar enhances whipped cream firmness for extended display.
  • Make-Ahead Tips: Bake and freeze layers days ahead; assemble the day before serving for convenience.
  • Decorating Tools: An offset spatula, piping tips, and turntable simplify assembly and create clean edges.
  • Substitutions: Almond or gluten-free flours, alternative sweeteners, and seasonal fruits adapt this recipe to dietary needs.
  • Troubleshooting: Avoid overmixing batter and cream to maintain optimal cake texture. Ensure pans are level for uniform layers.

 

 

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