Okay, picture this: I’m It’s a warm summer evening, the air smells like freshly cut grass, and you’re craving something. Sweet, but not just any sweet thing. What do you like about strawberry shortcake? Strawberry shortcake cake is exactly that – all the deliciousness of a classic strawberry. How do you bake a shortcake? Is it easier than making individual shortcakes? If you love a good vanilla cake with fresh berries, this is like that, but with an extra layer of chocolate. What a crowd pleaser!
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What is a strawberry shortcake cake?
Instead of biscuits, we’re using a tender, buttery strawberry shortcake. It’s essentially layers of vanilla-infused cake, soaked with sweet milk, nestled with juicy ripe strawberries. What are some of the best strawberries to serve with whipped cream? The cake soaks up all the strawberry juices and milky goodness, creating this incredibly moist and delicious cake. What is a good Is it better to make a large batch of shortcakes than individual cupcakes? How do I impress someone without spending hours in the kitchen? Strawberry shortcake cake captures the essence of a strawberry longcake—just easier to serve and delicious. Is this a good idea?
Why you’ll love this recipe?
There are so many reasons why this recipe is a winner! What I love most about this is the sheer simplicity of it. You get that “wow” factor without having to spend hours perfecting complicated techniques. The flavor is also incredible; the moist cake perfectly complements the sweet, slightly tart strawberries, and the creamy whipped topping ties everything together beautifully. It’s a symphony of textures and flavors that just works. Plus, it’s budget-friendly! Strawberries are often on sale in the summer, and the other ingredients are pantry staples. This recipe is also super versatile. You can use different berries (blueberries or raspberries would be amazing), adjust the sweetness to your liking, or even add a touch of lemon zest for extra zing. If you’re a fan of simple cakes like poke cakes or even just a classic sheet cake, this strawberry shortcake cake is going to become a new favorite. It is easy, tasty, and always a hit!
How do you make a strawberry shortcake cake?
Quick Overview
How do you make a strawberry shortcake cake? How do I make vanilla cake batter? While it bakes and cools, you’ll prepare the strawberries with a bit of sugar to release their flavor. When the cake is cool, you poke holes in it (hence, cake! ), soak it with sweet milk, layer on the strawberries, and top it all off with a generous layer of whipped cream. The whole process is simple, relaxing, and the end result is seriously impressive. What is the best part about strawberry cake? Is every bite incredibly moist and flavorful? Is it safe to dive in?
Ingredients
For the Main Batter:
* 2 cups all-purpose flour: I always sift mine for a lighter texture.
* 1 ½ cups granulated sugar: You can reduce this slightly if you prefer a less sweet cake.
* 3 ½ teaspoons baking powder: Make sure it’s fresh for the best rise.
* 1 teaspoon salt: Enhances the other flavors.
* ¾ cup milk: I’ve tested this with almond milk, and it actually makes it even creamier!
* ½ cup (1 stick) unsalted butter, softened: Important for that rich flavor.
* 2 large eggs: Bring them to room temperature for better emulsification.
* 2 teaspoons vanilla extract: Use a good quality extract; it makes a difference!
For the Strawberry Filling:
* 4 cups fresh strawberries, hulled and sliced: Local berries are always the best! * 14 cup granulated sugar: Adjust to taste depending on the sweetness of your berries. What is the best way to macerate berries?
What is the Sweet Milk Soak?
What is the magic ingredient in sweetened condensed milk? Whole milk gives the best flavor, but you can use any kind.
What is the Whipped Cream Topping?
* 2 cups heavy cream: Make sure it’s very cold.
* ¼ cup powdered sugar: Sweetens the cream without making it grainy.
* 1 teaspoon vanilla extract: Just a touch to round out the flavor.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already mixed in – it’s a lifesaver! This ensures the cake comes out cleanly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisking helps to evenly distribute the baking powder, ensuring a uniform rise. You don’t want any pockets of baking powder!
Step 3: Mix Wet Ingredients
In another bowl, cream together the butter and sugar until light and fluffy. Set aside. Beat the eggs one at a time, then stir in the vanilla extract. Make sure your butter is really soft. Otherwise, you’ll end up with lumps.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. Ending with dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing develops gluten in the flour, resulting in a tough cake. You want a tender crumb here.
Step 5: Prepare Filling
In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Set aside. Gently toss and let sit for about 15-20 minutes, stirring occasionally, to macerate the strawberries. How do you release your juices? What is the best way to get the intense strawberry flavor?
Step 6: Bake
The batter should be poured into a baking pan and baked for 30 minutes, or until skewer inserted into the center comes out clean. In the center comes out clean. Every oven is different, so start checking around the 30-minute mark. What do you look for in a slightly golden brown top?
Step 7: Cool & Poke
Let the cake cool in the pan for about 10-15 minutes. How do you poke holes in a cake? The more holes, the better it soaks up the sweet milk!
Step 8: Soak
In a small bowl, whisk together the sweetened condensed milk and regular milk. Slowly pour the mixture over the poked cake, making sure to saturate it evenly. Let it sit for about 20-30 minutes to allow the cake to absorb the liquid. This is where the magic happens!
Step 9: Top & Chill
Spread the macerated strawberries and their juices evenly over the soaked cake. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the strawberries. Cover and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld together beautifully.
Step 10: Slice & Serve
Slice the cake into squares and serve cold. Garnish with extra strawberries or a sprinkle of powdered sugar, if desired. Enjoy!
What to Serve It With
What are some good ways to make strawberry shortcake cake?
For Breakfast:A slice of this cake pairs perfectly with a cup of coffee or latte. What is a great way to start your day off right? I love to serve it with a side of Greek yogurt for extra protein and tang.
For Brunch: Serve it alongside other brunch favorites like quiche, frittatas, or a fruit salad. A glass of sparkling wine or a mimosa would also be a fantastic addition. I like to add a few fresh mint leaves for a pretty presentation.
As Dessert: After dinner, this cake is the perfect sweet ending. Serve it with a scoop of vanilla ice cream or a dollop of extra whipped cream. A dessert wine or a cup of herbal tea would complement it nicely. Sometimes, I drizzle a little balsamic glaze over the strawberries for a sophisticated twist.
For Cozy Snacks:If you have a glass of iced tea, if you like it, serve this cake with your favorite dessert. Is it incredibly I love to curl up on the porch with a slice of toast and good books. Is it simple, comforting, and just makes everything feel a little bit brighter?
My family loves this cake so much that it has become a staple for summer barbecues and picnics. It’s easy to transport and always disappears quickly. I even made it for my daughter’s birthday party once, and it was a huge hit with both kids and adults. It’s a versatile and crowd-pleasing dessert that you can enjoy any time of day!
How do you make a delicious strawberry shortcake?
Over the years, I’ve learned a few tricks to make this strawberry shortcake cake even better. Here are some of my top tips:
Strawberry Selection: Choose ripe, but not overripe, strawberries. They should be firm and fragrant. If your strawberries aren’t very sweet, you might need to add a bit more sugar to the maceration process.
Don’t overmix the atoms. DonOvermixing can lead to a tough cake. Mix until just combined. It’s okay if there are lumps.
Evenly Poke Holes: What Make sure to poke holes evenly across the entire surface of the cake so that the sweet milk soak is distributed uniformly.
Chill Time is Crucial: Don’t skip the chilling time! This allows the flavors to meld together and the cake to fully absorb the milk and strawberry juices. It also helps the whipped cream set up properly.
Make Ahead: You can bake the cake a day ahead of time and store it, well-wrapped, at room temperature. Prepare the strawberries and sweet milk mixture separately and assemble the cake a few hours before serving for the best results.
Whipped Cream Stability: To stabilize the whipped cream, you can add a tablespoon of cornstarch or a teaspoon of gelatin powder (dissolved in a tablespoon of cold water) before whipping. This will help the whipped cream hold its shape for longer, especially if you’re making the cake in advance.
Flavor Variations: Experiment with different extracts in the cake batter or whipped cream. Almond extract, lemon extract, or even a touch of rum extract can add a unique twist. You can also use different berries, such as raspberries, blueberries, or a mix of berries, for a different flavor profile.
I once tried using frozen strawberries in this recipe, and while it worked in a pinch, the cake was definitely not as flavorful or vibrant as when I used fresh berries. So, if possible, stick with fresh strawberries for the best results. Also, be careful not to oversoak the cake. If you pour the sweet milk mixture on too quickly, the cake might become soggy. Pour it slowly and allow it to absorb gradually. These tips have helped me create the perfect strawberry shortcake cake every time!
Storing and Reheating Tips
Here’s how to properly store and keep your cake fresh:
Room Temperature: While it’s tempting to leave it out, this cake is best stored in the refrigerator due to the dairy content of the whipped cream and milk. If you must leave it at room temperature, do so for no more than 2 hours to maintain its freshness and prevent bacterial growth.
Refrigerator Storage: Store the cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3 days. After that, the cake may start to become a bit soggy, and the strawberries might lose some of their vibrancy.
Freezer Instructions: While you can freeze this cake, it’s not ideal due to the whipped cream and strawberries, which can become watery upon thawing. If you do freeze it, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Glaze Timing Advice: It’s best to add the whipped cream topping just before serving or storing the cake in the refrigerator. Adding it too far in advance can cause the whipped cream to lose its structure and become watery. If you’re planning to freeze the cake, do so without the whipped cream topping and add it after thawing.
I learned the hard way that freezing the whole cake with the whipped cream intact is a recipe for disaster! The whipped cream separates, and the cake becomes a soggy mess. So, if you’re planning to freeze any leftovers, be sure to remove the whipped cream first. Another tip is to slice the cake into individual portions before freezing. This makes it easier to thaw only what you need and prevents the entire cake from going through multiple freeze-thaw cycles.
Frequently Asked Questions
Final Thoughts
This strawberry shortcake cake is more than just a dessert; it’s a slice of summer sunshine and happy memories. It’s the kind of cake that brings people together, sparks conversations, and leaves everyone feeling satisfied and content. Whether you’re making it for a special occasion or just because, I hope this recipe brings as much joy to your kitchen as it has to mine. And if you’re in the mood for more easy and delicious cake recipes, be sure to check out my other poke cake variations. Happy baking, and I can’t wait to hear how yours turns out! Share your creations in the comments below and let me know what variations you tried. I’d love to see your versions and hear your feedback!
strawberry shortcake cake
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 3.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, cold and cubed
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, sliced
- 2 cups heavy cream
- 0.25 cup powdered sugar
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in milk and vanilla extract until just combined. Do not overmix.
- Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the whipped cream. In a large bowl, beat heavy cream and powdered sugar until stiff peaks form.
- Once the cake is cooled, slice it in half horizontally. Spread a layer of whipped cream on the bottom layer, top with sliced strawberries, and then add the top layer of the cake.
- Spread the remaining whipped cream on top of the cake and garnish with more fresh strawberries.
