Easy Strawberry Shortcake Cake – A Perfect Summer Dessert

Strawberry Shortcake Cake is a delightful dessert that combines layers of light, fluffy sponge cake with sweetened whipped cream and fresh, juicy strawberries. It’s the perfect treat for summer, but it can be enjoyed year-round. The sponge cake is light and airy, while the strawberries and whipped cream add sweetness and richness, making every bite a heavenly experience.

This recipe is easy to make and will wow your guests at any gathering or celebration. Whether it’s a birthday, a holiday, or just a regular day, this strawberry shortcake cake is sure to impress.

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Ingredients Overview: What You’ll Need

For the Sponge Cake:

• All-Purpose Flour: Forms the base of the cake, creating a soft and light texture.

• Baking Powder: The leavening agent that helps the cake rise.

• Salt: Balances the sweetness and enhances the flavor.

• Eggs: Provides structure and richness to the cake.

• Sugar: Adds sweetness and helps the cake rise.

• Vanilla Extract: Enhances the flavor of the cake.

• Milk: Adds moisture and helps bind the ingredients.

• Butter: Adds richness and moisture to the cake.

For the Strawberry Filling:

• Fresh Strawberries: The star ingredient of this cake, providing sweetness and a refreshing contrast to the richness of the cake and cream.

• Sugar: Used to macerate the strawberries and bring out their natural juices.

• Lemon Juice: Adds a touch of acidity to balance the sweetness of the strawberries.

For the Whipped Cream:

• Heavy Cream: The base for the whipped cream, making it rich and creamy.

• Powdered Sugar: Sweetens the whipped cream without being grainy.

• Vanilla Extract: Adds flavor to the whipped cream.

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Step-by-Step Instructions: How to Make Strawberry Shortcake Cake

Step 1: Preheat the Oven and Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

Step 2: Prepare the Sponge Cake

1. In a medium-sized bowl, whisk together:

   • 1 1/2 cups all-purpose flour

   • 1 1/2 teaspoons baking powder

   • 1/4 teaspoon salt

2. In a large mixing bowl, beat together:

   • 4 large eggs (at room temperature)

   • 1 1/4 cups granulated sugar

   • 1 teaspoon vanilla extract

   Beat the mixture for about 3-5 minutes until it becomes light, fluffy, and pale in color.

3. Add the dry ingredients to the egg mixture in three parts, alternating with 1/2 cup milk. Start with the dry ingredients and mix gently with a spatula or low speed on your mixer until combined. Be careful not to overmix.

4. Add melted butter: Gently fold in 1/4 cup melted butter until the batter is smooth.

Step 3: Bake the Sponge Cake

1. Divide the cake batter evenly between the two prepared cake pans.

2. Bake in the preheated oven for about 25-30 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.

3. Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and allow them to cool completely on a wire rack.

Step 4: Prepare the Strawberry Filling

1. Slice the strawberries: Hull and slice 2 pounds fresh strawberries.

2. In a mixing bowl, toss the sliced strawberries with 1/4 cup sugar and 1 tablespoon lemon juice. Let them sit for at least 15-30 minutes to macerate, releasing their juices and creating a syrupy filling.

Step 5: Make the Whipped Cream

1. In a chilled mixing bowl, beat 2 cups heavy cream until it begins to thicken.

2. Gradually add 1/4 cup powdered sugar and 1 teaspoon vanilla extract.

3. Continue whipping until stiff peaks form. Be careful not to overwhip, or it may turn into butter.

Step 6: Assemble the Cake

1. Once the sponge cakes are completely cooled, slice each cake in half horizontally to create four layers.

2. Place one layer of sponge cake on a serving platter. Spoon some of the macerated strawberries (with their juices) over the top, followed by a generous layer of whipped cream.

3. Add the second layer of sponge cake and repeat with more strawberries and whipped cream. Continue stacking the layers until all four layers of cake are assembled.

4. Top the final layer with whipped cream and decorate with the remaining strawberries, placing some whole strawberries on top for a pretty garnish.

Step 7: Serve and Enjoy!

Chill the cake in the refrigerator for at least 30 minutes to allow the flavors to meld together. Slice and serve cold for the best texture and flavor.

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Tips, Variations, and Substitutions

Tips for Perfect Strawberry Shortcake Cake:

• Use Room Temperature Ingredients: Make sure your eggs, butter, and milk are at room temperature for the best texture in the cake.

• Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined to avoid a dense cake.

• Let the Strawberries Sit: Allow the strawberries to macerate for at least 15 minutes to develop their natural juices and sweetness.

• Whip the Cream Just Right: Be careful not to overwhip the cream when making the frosting. It should form stiff peaks but remain smooth.

Variations:

• Use Other Berries: You can substitute or combine strawberries with other berries like blueberries, blackberries, or raspberries for a mixed berry version.

• Flavored Whipped Cream: Add 1 tablespoon of orange zest or almond extract to the whipped cream for a flavored twist.

• Chocolate Drizzle: Drizzle melted dark chocolate over the top of the whipped cream for a decadent chocolate strawberry shortcake cake.

Substitutions:

• Non-Dairy: Use coconut milk, almond milk, or soy milk in place of the regular milk for a dairy-free cake. You can also use a non-dairy whipped topping if desired.

• Sugar-Free: Use a sugar substitute like Stevia or Monk Fruit for a lower-sugar version of the cake.

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Serving Ideas & Best Occasions

When to Serve:

• Summer Gatherings: This cake is perfect for summer events like BBQs, picnics, and family reunions.

• Holiday Desserts: Serve this cake at holidays like Father’s Day, Mother’s Day, or 4th of July.

• Birthday Parties: The light, fresh flavors make it a great choice for birthdays, especially for those who want a lighter alternative to traditional birthday cakes.

What to Serve With It:

• Sparkling Water or Lemonade: Serve this cake with a refreshing, non-alcoholic beverage like sparkling water or lemonade.

• Iced Tea or Coffee: This cake pairs beautifully with a cup of iced tea or coffee, making it perfect for an afternoon treat.

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Nutritional Information (Approximate per Slice)

• Calories: 280–320 per slice (depending on portion size)

• Fat: 18–20g (from the whipped cream and butter)

• Carbs: 32–35g (from sugar and flour)

• Protein: 4–5g (from eggs and flour)

• Fiber: 1–2g (from strawberries and cake)

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Frequently Asked Questions (FAQ)

1. Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance. Just assemble it the day of serving, or store it in the fridge if you want to prepare everything ahead of time.

2. Can I use store-bought cake for this?

Yes, you can use a store-bought sponge cake if you’re short on time. Just layer it with the strawberries and whipped cream as you would with homemade cake.

3. How long will this cake keep?

This cake is best enjoyed within 2-3 days. Keep it refrigerated to maintain freshness.

4. Can I freeze this cake?

While it’s best served fresh, you can freeze the cake layers (without the whipped cream or strawberries) and thaw them when ready to assemble. Add the whipped cream and strawberries just before serving.

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