Indulge in the ultimate summer dessert with this delicious Strawberry Shortcake Cake. Combining light, buttery cake layers, macerated fresh strawberries, and stabilized whipped cream, this cake elevates the classic strawberry shortcake to new heights. Whether you’re hosting a special celebration or enjoying a simple family gathering, this showstopper will leave everyone asking for seconds. The best part? It’s just as easy to make as traditional shortcakes, but with the added flair of a layered masterpiece.

Why Strawberry Shortcake Cake is the Ultimate Dessert Choice

Strawberry shortcake is a favorite dessert for a reason – it’s fresh, flavorful, and versatile. What makes this Strawberry Shortcake Cake so unique is its ability to take that same sweet flavor and transform it into a more elegant, multi-layered dessert. With its tender cake layers, sweetened strawberries, and creamy whipped topping, this dessert is the perfect blend of lightness and richness. The addition of stabilized whipped cream ensures that the layers hold up, making it an excellent choice for both casual and formal occasions.

Ingredients for Strawberry Shortcake Cake

To make this beautiful dessert, you’ll need a few simple ingredients. Here’s a breakdown:

• All-purpose flour: Forms the base of the cake, providing structure and texture.
• Sugar: Sweetens the cake and adds moisture.
• Baking powder: Helps the cake rise for a soft, airy texture.

• Salt: Balances the sweetness and enhances the flavors.
• Baking soda: Works with the buttermilk to help the cake rise further.
• Unsalted butter: Adds richness and a tender texture to the cake layers.

• Buttermilk: Contributes to the tangy flavor and moistness of the cake.
• Vanilla extract: Adds a warm, aromatic flavor to the cake.
• Eggs: Bind the ingredients and help the cake hold its shape.

• Fresh strawberries: These provide the juicy, sweet fruit flavor and natural moisture.
• Cream cheese: Used to stabilize the whipped cream, keeping it firm and rich.
• Powdered sugar: Sweetens the whipped cream while maintaining its smooth texture.

• Heavy cream: Forms the luxurious, creamy base of the topping.
• Vanilla extract: Enhances the flavor of the whipped cream and complements the strawberries.

Alternative Ingredient Suggestions for Dietary Preferences

If you need to adapt the Strawberry Shortcake Cake for dietary preferences or availability, consider these swaps:

• Gluten-free flour: Swap out the all-purpose flour with a gluten-free blend for a gluten-free version of this cake.
• Non-dairy butter and cream: For a dairy-free option, replace the butter with a plant-based alternative, and use coconut cream or almond milk in the whipped cream.
• Swerve or Stevia: Replace regular sugar with a sugar substitute for a lower-calorie version of this cake.
• Almond extract: Swap vanilla extract for almond extract to give your whipped cream an extra layer of flavor.

Step-by-Step Instructions to Make Strawberry Shortcake Cake

1. Preheat the oven to 350°F and prepare your cake pans by greasing and flouring them. If you have parchment paper, line the pans for easy removal of the cakes.
2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and baking soda.
3. Mix in the butter: Add the softened unsalted butter to the dry ingredients. Mix on low speed until the mixture resembles coarse sand.
4. Add the liquids: Pour in the buttermilk and vanilla extract, then mix on low until the batter comes together. Increase the speed to medium and beat for 30 seconds to ensure the batter is smooth.
5. Add eggs: Incorporate the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Continue to mix until the batter is thick and smooth.
6. Bake the cake layers: Divide the batter between your prepared pans. Smooth the tops and bake for 21-24 minutes if using 8-inch pans, or 28-33 minutes if using 9-inch pans. Check for doneness by inserting a toothpick into the center of the cake—it should come out clean.
7. Cool the cakes: Allow the cakes to cool in their pans for 5 minutes, then transfer them to a wire rack to cool completely.
8. Prepare the strawberries: Hull and slice the fresh strawberries, then toss them with sugar. Let them sit at room temperature for about 30 minutes to draw out the juices.
9. Make the stabilized whipped cream: In a stand mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add the heavy cream and beat until stiff peaks form.
10. Assemble the cake: Place one layer of cake on your serving dish. Spread a generous amount of whipped cream over the top, followed by half of the macerated strawberries. Repeat with the second layer. If using a third layer, finish by topping with more whipped cream and the remaining strawberries.

Tips & Tricks for a Perfect Strawberry Shortcake Cake

• Chill the cream: Make sure your heavy cream is well-chilled before whipping, as it helps achieve a better consistency.
• Macerate the strawberries: Let the strawberries sit with sugar for at least 30 minutes to enhance their sweetness and draw out their juices.
• Don’t overmix the batter: Overmixing can lead to a dense cake. Stir until just combined for the fluffiest results.
• Use a serrated knife to slice the cake: This ensures clean, even layers without squashing the cake.

Pairing Ideas and Variations

Pair your Strawberry Shortcake Cake with a light, refreshing drink like iced tea or lemonade. For a twist, try adding a layer of lemon curd or mascarpone cheese between the cake layers. You can also experiment with different fruits—blueberries, raspberries, or even peaches make wonderful additions or substitutions for the strawberries.

For those with dietary restrictions, this cake can easily be made gluten-free or dairy-free with a few simple ingredient swaps. It’s also a great option for potlucks, birthdays, or any summer celebration.

Seasonal Variations of Strawberry Shortcake Cake

As strawberries are a quintessential summer fruit, this Strawberry Shortcake Cake is perfect for enjoying during the peak strawberry season. However, you can extend the flavor of this dessert by switching out the strawberries for other seasonal fruits such as peaches or cherries. These fruits can be macerated in sugar just like strawberries and make for a delicious variation that still celebrates the essence of summer.

This Strawberry Shortcake Cake is more than just a dessert—it’s a celebration in a slice! Whether you’re making it for a birthday, a family gathering, or just because you’re craving something sweet, this cake is sure to be a hit.

Conclusion

This Strawberry Shortcake Cake is the perfect dessert to elevate any summer occasion. Whether it’s a family dinner, a birthday, or a holiday celebration, this dessert is guaranteed to impress. The delicate layers of buttery cake, sweet macerated strawberries, and creamy whipped topping come together in a show-stopping treat that is both refreshing and indulgent. Plus, with simple ingredients and straightforward instructions, this cake is just as easy to make as traditional shortcakes—making it a must-try for your next gathering!

Serve it as a delightful centerpiece at your next event or enjoy it as a sweet treat during the summer months. No matter the occasion, this Strawberry Shortcake Cake will become a beloved dessert everyone will want to recreate!

FAQs About Strawberry Shortcake Cake

Strawberry Shortcake Cake – Best Recipe for Summer Desserts

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• Author: Fati
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A luscious summer dessert featuring light buttery cake layers, macerated fresh strawberries, and stabilized whipped cream, perfect for celebrations or family gatherings.

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Ingredients

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• 2 ½ cups all-purpose flour
• 1 ½ cups sugar
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 tsp baking soda
• 1 cup unsalted butter, softened
• 1 cup buttermilk
• 1 tsp vanilla extract
• 3 large eggs
• 4 cups fresh strawberries, hulled and sliced
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 2 cups heavy cream, well chilled
• 1 tsp vanilla extract (for whipped cream)

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Instructions

1. Preheat oven to 350°F; grease and flour cake pans, line with parchment paper if available.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
3. Add softened butter; mix on low until mixture resembles coarse sand.
4. Pour in buttermilk and vanilla extract; mix on low until combined, then medium speed for 30 seconds.
5. Add eggs one at a time, mixing well after each; scrape sides as needed until batter is smooth.
6. Divide batter evenly into pans; bake 21-24 minutes (8-inch pans) or 28-33 minutes (9-inch pans); test doneness with toothpick.
7. Cool cakes in pans 5 minutes; transfer to wire rack to cool completely.
8. Toss sliced strawberries with sugar; let sit 30 minutes to macerate.
9. Beat cream cheese, powdered sugar, and vanilla until smooth; gradually add heavy cream and beat to stiff peaks to make stabilized whipped cream.
10. Assemble cake by layering cake, whipped cream, and macerated strawberries; repeat layers and finish with whipped cream and strawberries on top.

Notes

Chill heavy cream before whipping for best results. Macerate strawberries to enhance sweetness and juiciness. Avoid overmixing batter to keep cake light. Use serrated knife to slice cake cleanly.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg

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