Welcome to Clara's Recipes, where we celebrate the joy of home baking! Today, we're diving into a beloved classic that never fails to bring smiles: the Easy Strawberry Shortcake Cake. This isn't just any cake; it's a celebration of summer's bounty, featuring light, tender vanilla cake layers, piles of fresh, juicy strawberries, and clouds of sweet, fluffy whipped cream.
Forget complicated techniques! This recipe is designed for ease, ensuring even beginner bakers can create a stunning and delicious dessert that looks as good as it tastes. Whether it's for a special occasion, a family gathering, or just a sweet treat for yourself, this Strawberry Shortcake Cake is sure to impress.
Why You'll Love This Easy Strawberry Shortcake Cake
This recipe takes the best elements of traditional strawberry shortcake and transforms them into a magnificent layer cake. Here's why it's a must-try:
- Effortlessly Elegant: Despite its impressive appearance, this cake comes together with straightforward steps and common ingredients.
- Perfectly Balanced Flavors: The sweetness of the vanilla cake and cream is perfectly complemented by the slight tartness of fresh strawberries.
- Texture Perfection: Enjoy the delicate crumb of the sponge cake paired with the creamy, light whipped topping and soft fruit.
- Crowd-Pleaser: A classic for a reason, this dessert is universally loved by all ages.
Ready to bake? Let's get started on creating this beautiful and delicious Easy Strawberry Shortcake Cake!
Gather Your Ingredients
Before you begin, make sure you have all your ingredients measured and ready. Using room-temperature ingredients for the cake batter will ensure a smooth, well-emulsified mixture, leading to a tender cake. You can learn more about the history and variations of strawberry shortcake on Wikipedia.
Essential Equipment for Success
Having the right tools makes all the difference! For this recipe, you'll want to have:
- Two 8-inch round cake pans
- Electric mixer (stand or hand-held)
- Mixing bowls (one chilled for the whipped cream)
- Rubber spatulas and an offset spatula
- Wire cooling rack
- Strawberry huller or small paring knife
Baking Tips for a Flawless Cake
Creating a truly magnificent cake involves a few key details. Don't rush the cooling process; warm cake will melt your whipped cream, leading to a messy assembly. Also, ensure your cream and bowl are very cold for the best whipped cream results.
If you're looking for other delightful desserts to try, check out our recipe for Mandarin Orange Pineapple Cake for another fruity favorite, or explore our Blueberry Lemon Mole Bars with Meringue for a zesty treat.
Assembling Your Masterpiece
The assembly is where the magic truly happens! Don't be intimidated; taking your time will yield a beautifully layered cake. Leveling your cake layers is crucial for a stable and even final product. An offset spatula is your best friend for spreading the whipped cream smoothly.
Once assembled, you can decorate your cake simply with more fresh strawberries, a dusting of powdered sugar, or even a few mint leaves for a pop of color. The beauty of this cake is in its rustic charm!
Storage and Make-Ahead Tips
This cake is best enjoyed fresh, but leftovers can be stored. Cover the cake loosely with plastic wrap or in a cake keeper and refrigerate for up to 24 hours. The cake layers (unfrosted) can be baked a day ahead, wrapped tightly, and stored at room temperature.
We hope you enjoy making and devouring this Easy Strawberry Shortcake Cake from Clara's Recipes. It's a taste of sunshine and happiness in every bite!
FAQs
How do I ensure my cake layers stay moist?
For extra moist cake layers, you can gently brush each cooled layer with a simple syrup (equal parts sugar and water, simmered until dissolved and cooled) before applying the whipped cream and strawberries. This adds moisture and flavor without making the cake soggy.
Can I use frozen strawberries for this recipe?
While fresh strawberries are highly recommended for the best flavor and texture, you can use frozen strawberries. Ensure they are fully thawed and thoroughly drained to remove any excess liquid, which could make your cake watery. Pat them dry with paper towels before layering.
What is the best way to prevent the whipped cream from collapsing?
To achieve stable whipped cream, always start with very cold heavy whipping cream, and ensure your mixing bowl and beaters are chilled. Beat on medium-high speed until medium peaks form. Avoid overbeating, which can turn it grainy. For extra stability, you can add a teaspoon of powdered gelatin (dissolved first in warm water) or a pinch of cream of tartar while whipping.
Can I make this strawberry shortcake cake ahead of time?
Yes, you can prepare the cake layers a day in advance and store them, well-wrapped, at room temperature. The whipped cream can also be made a day ahead and refrigerated. For best results, assemble the entire cake no more than a few hours before serving, as the fresh strawberries can release juice over time.
Easy Strawberry Shortcake Cake
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
- Diet: Vegetarian
Description
A delightful layered dessert featuring tender vanilla cake, fresh strawberries, and light, fluffy whipped cream.
Ingredients
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup whole milk
2 tsp vanilla extract (for cake)
3 cups fresh strawberries, sliced (plus extra for garnish)
2 cups heavy whipping cream, very cold
1/2 cup powdered sugar (for whipped cream)
1 tsp vanilla extract (for whipped cream)
Instructions
Step 1: Begin by creaming the butter and granulated sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs one at a time, mixing well after each addition to ensure emulsion. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
Step 2: Gradually incorporate the dry ingredients into the wet mixture, alternating with whole milk, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix. Scrape down the sides and bottom of the bowl for uniform consistency. Transfer the batter into two prepared 8-inch round cake pans, smoothing each surface with an offset spatula. Tap pans gently on the counter to release trapped air bubbles.
Step 3: Position pans on the center rack of a preheated 350°F (175°C) oven. Bake for 22 to 25 minutes, checking for doneness at 20 minutes. Rotate pans halfway through baking for uniform color and rise. Layers are done when a toothpick inserted into the center emerges clean with a few crumbs. Remove from oven and cool in pans for ten minutes before inverting onto a wire rack to cool completely.
Step 4: While cakes cool, prepare the whipped cream. Chill a metal bowl and beaters in the refrigerator for at least 15 minutes. Pour cold heavy whipping cream into the chilled bowl and add powdered sugar and vanilla extract. Begin mixing at low speed to combine ingredients, then increase to high speed as the cream thickens. Beat until medium peaks appear, where ridges stand tall but bend slightly. Avoid overbeating. Transfer cream to another bowl, cover, and refrigerate until assembly.
Step 5: Once cake layers are completely cool, ensure they are level by trimming any domed tops with a serrated knife if necessary. Place one cake layer on a cake turntable or serving plate. Spread an even layer of approximately one cup of whipped cream over the cake using an offset spatula.
Step 6: Arrange half of the sliced fresh strawberries in concentric circles or random clusters over the whipped cream. If desired, apply a light crumb coat of cream around the edges of the cake and refrigerate for 15 minutes to set before continuing.
Step 7: Carefully place the second cake layer on top, pressing gently to adhere. Repeat the frosting and berry arrangement on the top surface. Decorate with additional whole strawberries, a dusting of powdered sugar, or mint leaves as desired. Serve immediately or refrigerate until ready to serve.
Notes
For best results, ensure all dairy ingredients are very cold for the whipped cream, and cake layers are completely cooled before assembly. This prevents melting and ensures a stable, beautiful cake.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Layering
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
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