What makes the perfect warm weather dessert? This strawberry shortcake cake with fresh whipped cream and sweet strawberries is a homemade treat that’s incredibly easy to make, especially when using fresh strawberries and a simple whipping method. Save this idea for your next family gathering or weeknight dinner treat.

strawberry shortcake cake with whipped cream and fresh strawberries on top

Introduction

This strawberry shortcake cake is a delightful twist on the classic dessert, combining the simplicity of everyday ingredients with the creativity of layered flavors and textures. With its ease of preparation and impressive results, this recipe is perfect for both novice bakers and experienced chefs looking to wow their guests. The combination of moist cake, sweet strawberries, and creamy whipped cream is a match made in heaven, and the best part is that it can be achieved with minimal effort, making it an ideal choice for any occasion.

Why This Works

• Flavor balance and ingredient accessibility: The recipe strikes a perfect balance between sweet and tart, and the ingredients are easily found in most supermarkets, making it accessible to everyone.
• Ease of preparation: The steps are straightforward, and the cake can be prepared and assembled in no time, perfect for those short on time but still wanting to impress.
• Impressive results with minimal effort: Despite its simplicity, the end result is a visually stunning and deliciously satisfying dessert that is sure to impress friends and family.

Key Ingredients

The main ingredients for this strawberry shortcake cake include all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, milk, eggs, vanilla extract, strawberries, and heavy cream. Practical substitutions can be made for some of these ingredients, such as using almond milk instead of regular milk for a dairy-free option or substituting the granulated sugar with honey for a slightly different flavor profile. The freshness and quality of the strawberries are crucial, as they provide the main flavor and texture contrast to the cake and whipped cream.

Instructions

1. Step 1: Begin by preheating your oven to 375°F (190°C). Prepare your cake pans by greasing them with butter and dusting them with flour. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, whisk together the butter, milk, eggs, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Step 2: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
3. Step 3: Once the cakes are cool, you can start assembling the shortcake. Split each cake in half horizontally using a serrated knife. In a large bowl, whip the heavy cream until it forms stiff peaks. Slice the strawberries and set them aside.
4. Step 4: To assemble, place one half of a cake on a serving plate, followed by a dollop of whipped cream, a few slices of strawberry, and finally the top half of the cake. Repeat this process for the remaining cakes and serve immediately.

Handy Tips

• Make sure to not overmix the batter, as this can result in a dense cake. Also, don’t overwhip the cream, as it can become too stiff and separate. For the strawberries, choose ones that are ripe but still firm, as they will hold their shape better when sliced.

Heat Control

The ideal temperature for baking the cake is 375°F (190°C), and the baking time should be around 20-25 minutes. The cakes are done when a toothpick inserted into the center comes out clean, and they should be lightly golden brown on top. It’s essential to keep an eye on them to avoid overcooking, which can make the cake dry.

Crunch Factor

The texture of this dessert is primarily soft and moist, thanks to the cake and whipped cream. However, the fresh strawberries provide a nice contrast with their slight crunch and juiciness. To achieve the right texture, make sure the cake is not overbaked, and the whipped cream is not overwhipped. The strawberries should be sliced just before assembly to preserve their freshness and texture.

Pro Kitchen Tricks

• For an extra moist cake, try adding a teaspoon of baking soda to the batter. Also, chilling the bowl and whisk before whipping the cream can help it to whip faster and to a stiffer peak. For a professional finish, use a turntable to display the assembled shortcake, and garnish with additional strawberries and a sprinkle of sugar.

Storage Tips

• The cake can be stored at room temperature for up to 2 days when wrapped tightly in plastic wrap. The whipped cream is best made fresh, but it can be refrigerated for up to a day. Assembled shortcakes are best served immediately, but they can be refrigerated for a few hours before serving. For longer storage, consider freezing the cake layers and thawing them when needed.

Gift Packaging Ideas

This strawberry shortcake cake makes a wonderful gift, especially for spring and summer occasions. Consider packaging the cake layers, whipped cream, and strawberries separately in decorative containers or bags, along with a personalized note on how to assemble. For a more rustic look, use a wicker basket or a wooden crate, lined with a checkered cloth and filled with the dessert components and some fresh greenery.

Flavor Variations

• Different spices: Try adding a pinch of cinnamon or nutmeg to the cake batter for a warm spice flavor, or use lemon zest for a bright and citrusy twist.
• Creative toppings: Instead of strawberries, use other berries like blueberries, raspberries, or blackberries. You could also try using sliced peaches or bananas for a different flavor profile.
• Ingredient swaps: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also use almond milk or soy milk instead of regular milk for a dairy-free option.

Troubleshooting

• Texture problems: If the cake turns out too dense, it might be due to overmixing the batter. If the whipped cream is too runny, it might be because it was not chilled enough before whipping.
• Ingredient replacements: If you don’t have buttermilk, you can make a substitute by mixing milk with vinegar or lemon juice. For egg replacements, consider using flaxseed or applesauce.
• Over/undercooking signs: Keep an eye on the cakes while they’re baking, as the baking time might vary depending on your oven. If the cakes are underbaked, they might sink in the center. If they’re overbaked, they will be dry and possibly cracked on top.

FAQs

• Can I freeze it? Yes, you can freeze the cake layers for up to 2 months. Wrap them tightly in plastic wrap or aluminum foil and thaw at room temperature when needed.
• Is it gluten-free? Not in its original form, but you can make it gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
• Can I double the recipe? Yes, you can easily double or triple the recipe if you’re serving a larger crowd. Just remember to adjust the baking time accordingly if you’re making larger cakes.

Conclusion

This strawberry shortcake cake with whipped cream and fresh strawberries on top is a classic dessert with a twist, offering a perfect balance of flavors and textures that is sure to delight both kids and adults. With its ease of preparation and impressive presentation, it’s an ideal choice for any occasion, from casual gatherings to special celebrations. Feel free to experiment with different flavor variations and ingredient swaps to make the recipe your own, and don’t hesitate to reach out if you have any questions or need further assistance. Happy baking!