Strawberry Shortcake Cake- A moist vanilla cake layered with whipped cream icing and luscious strawberries. Strawberry shortcake’s iconic tastes in a layer cake. The reverse creaming process is used in this layer vanilla cake, resulting in a wonderfully moist and delicate texture. Top the tiny cake with vanilla whipped cream and a generous amount of fresh strawberries. It’s pleasant, refreshing, and oh-so-light!
This strawberry cake appears to be a work of art, yet it couldn’t be simpler. It’s a good size for a small party and tastes light and delicious throughout the summer. I’m officially smitten. With layers of delicious vanilla cake, luscious strawberries, and fluffy whipped cream, this cake is a simple variation on the classic treat! This is the ideal dessert for fresh summer strawberries! It’s a stunning, show-stopping centerpiece cake that’s ideal for birthdays, Valentine’s Day, or any spring and summer celebration!
Strawberry Shortcake Cake Recipe:
I created a three-layer fluffy vanilla cake. The cake layers are light and airy, yet robust enough to support our filling and topping. If you want a two-layer cake, bake it in two pans rather than three. Yours will be a little thicker than mine.
Stabilized Whipped Cream Frosting:
Strawberry shortcake isn’t complete without whipped cream (and not the kind in a can or that questionable whipped topping in a tub). This is the real deal: freshly whipped cream that has been gently sweetened with powdered sugar and flavored with vanilla.
I also add cream cheese to our whipped cream to make it stiff. This stabilizes the cream and aids in its form retention. If desired, you will have extra frosting to ice the sides of your layer cake. I like how the sides are left exposed for a rustic appearance.
Select the finest strawberries you can find and mix them with strawberry jam (this makes them glossy and sweet). Strawberries are placed between the cake layers as well as on top.
You may design the cake’s top as you want: I used a combination of chopped and whole strawberries in this recipe. I layered finely cut strawberries between the layers of cake.
How To Make Strawberry Shortcake Cake?
The key idea of this dessert is that it’s simple to create, simple to assemble, and doesn’t require a lot of fussy, unusual components. There is no exquisite buttercream, no elaborate icing patterns, and the cake is just vanilla. But its charm lies in its simplicity!
Your strawberry shortcake cake is made up of three components: vanilla cake, handmade Chantilly cream, and strawberry filling.
Isn’t it convenient to have a recipe for a basic layer vanilla cake? A simple 8-inch or 9-inch vanilla cake cooked in a basic cake pan, rather than a layer cake or a sheet cake. Isn’t it convenient? Keep this cake recipe on hand because if you don’t like whipped cream and strawberries, you may top it with vanilla buttercream, chocolate buttercream, strawberry icing, and other flavors.
Using cake flour for an ultra light crumb, bringing cold components to room temperature, and adding a little oil for additional moisture are all examples.
Whipped Cream Frosting:
To prepare this, you just need three ingredients and a stand mixer or a big mixing bowl with an electric hand mixer. Fun fact: Chantilly cream is simply sweetened whipped cream.
- Whipping cream (heavy). Heavy whipping cream contains at least 35% butterfat, which means it will whip up from a liquid into frothy whipped cream after a few minutes of mixing with a stand mixer or a hand mixer. However, if you over-mix heavy whipping cream, it can and will convert into butter. It’s done when the whipped cream reaches firm peaks (take the whisk out of the whipped cream and it should have a peak that barely flops over and doesn’t sink back into the cream).
- Confectioner’s sugar. Also known as powdered sugar. It mixes easier than granulated sugar into the cream, and the cornstarch in the powdered sugar helps to solidify the whipped cream.
- Extract of vanilla.
Filling For Strawberry Cake:
- I prepared a homemade strawberry jam for the filling, which was more like a strawberry preserve because I had a lot of whole or halved strawberries. And, no, neither the strawberry jam nor the fresh strawberries cause the cake to get mushy!
- I warmed it up in the microwave to loosen it up. If you’re using store-bought jam, warming it for approximately 15 seconds at a time, stirring between intervals, until it’s loose can assist.
- Top each cake layer with fresh strawberries, paying careful attention to the very top! For a glossy, sparkling finish, glaze the strawberries with watered-down strawberry jam.
- Smooth on a layer of whipped cream and continue until the top is reached!
Tips And Tricks:
- Make careful to cream the butter, oil, and sugar for the entire length of time. It provides air to the cake, allowing it to rise while baking.
- The cake batter should not be over-mixed. It might result in a dense, difficult cake.
- The more strawberries you have, the better. It’s never a bad idea to have some extra on hand to decorate cake.
- This is a cake that tastes best when cooked from scratch. The cakes may be made a day ahead of time, and the strawberries can be prepared ahead of time as well. However, I would create the whipped cream right before topping the cake. To keep it looking fresh, put everything together the day before you’re going to serve it.
Instructions For Freezing And Making Ahead:
The cake layers can be cooked, chilled, and firmly wrapped in plastic wrap at room temperature overnight. Make the whipped cream and strawberries the day before serving for the greatest flavor. Bake and chill the cake before wrapping it securely in two layers of plastic wrap for freezing. Store in the freezer for up to 3 months. Thaw on the counter before proceeding with the recipe.
Do You Need To Refrigerate A Cake With Fresh Strawberries?
Yes! Fresh fruit and dairy (such as whipped cream) must be kept chilled or they will deteriorate. Slice the cake and store it in airtight containers in the fridge for up to three days.
How Long Will The Strawberry Shortcake Cake Keep?
Generally, you should consume your strawberry shortcake cake within 2-3 days, not because it will spoil, but because the texture of the cake will change.
Once totally cooled to room temperature, cover the cake layers in two pieces of plastic wrap and place them in the freezer. Once frozen, they may be kept in the freezer for up to a month.
What Can I Use In Place Of Sour Cream?
If you don’t have or can’t locate sour cream, you may simply substitute it. Sour cream is popular because of its thick texture, acidity, and richness. Here are a few alternatives:
- Creme Fraiche. It’s a great alternative if you can get any at the supermarket or make your own creme fraiche. It’s basically sour cream’s posh French cousin, but with more butterfat, so it’s much richer.
- Plain or full-fat Greek yogurt. It’s another excellent replacement because it’s thick and acidic.
- Cheese in the form of cottage. Blend in a little lemon juice to smooth up the cottage cheese.
MORE DELICIOIUS RECIPES HERE:
- 2 1/2 cup all-purpose flour
- 3 tsp of baking powder
- 1/2 teaspoon of salt
- 1 3/4 cup granulated sugar
- 1/2 cup canola or vegetable oil
- 2 big eggs at room-temperature
- 2 big egg whites at room-temperature
- 2 1/2 tsp pure vanilla extract
- 1/2 teaspoon almond extract
- 2/3 cup sour cream
- 3/4 cup milk, ideally whole or 2%
- 3 cups fresh strawberries, cut or diced
- 2 tbsp. strawberries jam
- optional extra whole strawberries for garnish
- 8 ounces softened cream cheese
- 1 cup granulated sugar
- 3/4 teaspoon vanilla extract
- 2-1/4 cup cold heavy whipping cream
Preheat the oven to 350 degrees Fahrenheit.
In a medium mixing basin, combine the flour, baking powder, and salt. Place aside.
Sugar, oil, eggs, egg whites, and extracts should be mixed using a stand mixer fitted with the paddle attachment or a hand mixer. Mix in the sour cream until well mixed. Beat in half of the flour mixture until barely incorporated. While continuing to beat, gradually add the milk, followed by the remaining flour mixture. As required, scrape the sides and bottom of the basin. Take care not to overmix it.
Line and oil three 8-inch cake pans** with parchment paper. Divide the batter evenly among the three pans. To eliminate any air bubbles, tap/gently drop the pans on the countertop a couple of times.
18-22 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans once during the baking time if required to ensure equal browning. Allow the pans to cool fully on a rack.
Combine the strawberries and jam in a mixing bowl and set aside (these will be used for the filling and topping). Note: I sliced the strawberries for the inside (about 2 1/2 cup) and chopped the strawberries for the cake top (about 1/2 cup). You have the option of slicing or dicing. You'll need around 3 cups total.
In a large mixing bowl, combine the cream cheese, powdered sugar, and vanilla essence. Beat the mixture on medium speed with a stand mixer or hand mixer fitted with the whisk attachment until smooth. Pour the heavy cream down the edge of the bowl carefully while the mixer is still beating. Stop and scrape the bottom and sides of the bowl on a regular basis. Increase the speed of the mixer and continue beating until the cream forms a firm peak.
Place one cake layer on a plate. Top with one-third of the frosting, followed by approximately 1 1/4 cup strawberries. Repeat with another layer of cake on top. Place the remaining strawberries in the middle of the third/top layer of cake, then cover with the remaining whipped cream icing. If desired, garnish the exterior with whole strawberries.
Cake Flour: I prefer cake flour for the lightest, softest crumb. The same amount of all-purpose flour works just as well, and the cake is moist but not as fluffy. If you can't find cake flour, try this cake flour replacement instead.
Some bakers swear by granulated sugar in whipped cream, while others swear by confectioners' sugar. It doesn't make much of a difference if you're only using a couple of Tablespoons of sugar. Use whatever you choose.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 762Total Fat 48gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 20gCholesterol 149mgSodium 326mgCarbohydrates 76gFiber 2gSugar 53gProtein 9g