– **Title**: The Best Strawberry Shortcake Cake
– **Ingredients**:
– For the Cake:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup whole milk
– 3 ½ tsp baking powder
– 1 tsp vanilla extract
– ½ tsp salt
– 3 large eggs
– For the Strawberries:
– 4 cups fresh strawberries, hulled and sliced
– ½ cup granulated sugar
– For the Whipped Cream:
– 2 cups heavy whipping cream
– ½ cup powdered sugar
– 1 tsp vanilla extract
– **Instructions**:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined. Do not overmix.
5. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes are baking, prepare the strawberries. In a bowl, combine the sliced strawberries with granulated sugar. Stir well and let them sit for about 30 minutes to release their juices.
7. For the whipped cream, beat the heavy whipping cream with an electric mixer until it starts to thicken. Add the powdered sugar and vanilla extract, then continue beating until stiff peaks form.
8. Once the cake layers are done baking, allow them to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
9. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of whipped cream over the top. Spoon a portion of the strawberries over the whipped cream.
10. Place the second cake layer on top, then cover the top and sides of the cake with the remaining whipped cream. Garnish with additional strawberries if desired.
11. Slice and serve the strawberry shortcake cake. Enjoy!
Ingredients & Substitutions
All-Purpose Flour: This is the foundation of the cake. If you’re gluten-free, try a gluten-free flour blend, which works well for cakes, although texture may vary slightly.
Butter: Unsalted butter is great for balance. You can substitute with margarine or coconut oil if you’re dairy-free. Just remember, this may change the flavor a little.
Granulated Sugar: Regular granulated sugar is used here, but you can swap it with coconut sugar or a sugar substitute like Stevia for a healthier option. Don’t forget it can affect sweetness levels.
Whole Milk: Whole milk adds richness, but almond or oat milk can be used for a dairy-free version. Just ensure you pick unsweetened varieties to keep the balance.
Heavy Whipping Cream: The whipped cream is key to the frosting’s fluffiness. Substituting with coconut cream works well if you’re looking for a non-dairy option, but you may want to sweeten it a bit more.
How Do I Get the Perfect Cake Texture?
The texture of the cake is crucial for a delightful strawberry shortcake. Here’s how to ensure it’s fluffy and moist:
- Make sure your butter is truly softened before creaming. It should be at room temperature for the best results.
- When mixing the batter, combine the dry and wet ingredients gradually to prevent overmixing. This helps retain the air you’ve whipped into the butter.
- Ensure your oven is properly preheated! Baking at the right temperature helps the cake rise nicely.
- Always test the cakes with a toothpick. If it comes out clean, they’re done; if not, give them a few more minutes.
The Best Strawberry Shortcake Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 ½ tsp baking powder
- 1 tsp vanilla extract
- 1 tsp salt
- 4 large eggs
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for macerating strawberries)
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Extra whole strawberries, halved or sliced
How Much Time Will You Need?
This delicious strawberry shortcake cake will take about 1 hour to prepare, plus an additional 30 minutes to let the strawberries macerate. Baking the cake will take around 25-30 minutes. After that, you’ll spend about 15 minutes assembling it. So, in total, plan for about 2 hours.
Step-by-Step Instructions:
1. Prepare the Strawberries:
In a medium bowl, combine the sliced strawberries with ¼ cup of granulated sugar. Give them a good mix, then let them sit for about 30 minutes. This will help to bring out their delicious juices.
2. Make the Cake Batter:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour three 8-inch round cake pans to prevent sticking. In a large mixing bowl, cream together the softened unsalted butter and 1 ½ cups granulated sugar. Beat it until it’s light and fluffy! Next, add the eggs one at a time, mixing well after each addition, and stir in 1 tsp of vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Make sure everything is well combined for an even bake!
4. Mix the Batter:
Gradually add the dry mixture to the creamed mixture, alternating with the whole milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix. We want that cake light and fluffy!
5. Bake the Cakes:
Now it’s time to bake! Divide the batter evenly among the three prepared cake pans. Bake them in your preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for around 10 minutes before transferring them to a wire rack to cool completely.
6. Prepare the Whipped Cream Frosting:
While the cakes are cooling, let’s make the frosting! In a large bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Next, add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Your frosting should be thick and smooth!
7. Assemble the Cake:
Once your cake layers are fully cooled, it’s time to assemble! Place one layer on a serving plate. Spread a layer of whipped cream frosting on top, followed by a layer of the macerated strawberries—don’t be shy; let some of that yummy juice soak into the cake!
8. Repeat Layers:
Add the second layer of cake on top and repeat the process: a layer of whipped cream frosting followed by strawberries. Finally, place the third layer on top and cover the entire cake with any remaining whipped cream frosting.
9. Garnish:
To make your cake look even more delightful, top it off with additional sliced strawberries and some whole strawberries for decoration. It’s all about making it pretty!
10. Serve:
Now it’s time to slice and enjoy your delicious strawberry shortcake cake! Remember, any leftovers can be stored in the refrigerator for later enjoyment.
Enjoy this delightful cake that’s perfect for any celebration or summer gathering!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but keep in mind that they might be a bit mushier once thawed. Thaw them in the fridge overnight and drain any excess liquid before mixing with sugar to macerate. This will help maintain the integrity of the cake layers.
How Can I Make This Cake Ahead of Time?
You can bake the cake layers a day in advance and keep them wrapped in plastic wrap at room temperature. For the whipped cream frosting, make it closer to serving time, as it’s best fresh. If needed, you can also prepare the strawberries the day before and store them in the refrigerator.
What’s the Best Way to Store Leftover Strawberry Shortcake Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To maintain freshness, it’s best to keep the layers somewhat separate if possible, but if already assembled, just cover the cake well. When serving leftovers, you can freshen up the appearance with extra whipped cream and strawberries!
Can I Substitute the Heavy Cream in the Frosting?
Absolutely! You can use a chilled can of coconut cream as a dairy-free alternative. Just scoop the solid part from the can and beat it with the powdered sugar and vanilla extract for a whipped topping that has a unique flavor but still holds up well on the cake.
