Strawberry Shortcake Cake
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Introduction
Strawberry Shortcake Cake is an irresistible dessert that’s perfect for any occasion. With its delightful layers of moist vanilla cake, fluffy whipped cream, and fresh strawberry filling, this cake brings out the best of classic flavors. Whether you’re celebrating summer or simply want a sweet treat, this recipe will surely become a favorite.
Detailed Ingredients with Measures
For the cake:
All-purpose flour – 2 ½ cups
Granulated sugar – 2 cups
Unsalted butter (softened) – 1 cup
Eggs – 4 large
Milk – 1 cup
Baking powder – 2 ½ teaspoons
Vanilla extract – 2 teaspoons
For the strawberry filling:
Fresh strawberries (washed and sliced) – 2 cups
Granulated sugar – 3 tablespoons
Lemon juice – 1 teaspoon
For the whipped cream:
Heavy whipping cream – 2 cups
Powdered sugar – 3 tablespoons
Vanilla extract – 1 teaspoon
Prep Time
Preparing this cake takes approximately 20 minutes. From washing and slicing the strawberries to mixing the cake batter, make sure you follow every step carefully for the best results.
Cook Time, Total Time, Yield
Cook time: 30-35 minutes in the oven at 350°F (175°C).
Total time: About 1 hour including cooling time for the cake layers and assembling the dessert.
Yield: Serves approximately 10-12 people.
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Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare three 6-inch cake pans by lining the bottoms with parchment paper and greasing the sides.
Make the Strawberry Reduction
In a small saucepan, cook 1 1/2 cups of fresh strawberries over medium-low heat, stirring frequently, until reduced to 3 tablespoons. This should take about 15-20 minutes. Allow the reduction to cool completely before using.
Prepare the Cake Batter
1. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to cream together the softened butter, sugar, and vegetable oil until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream, cooled strawberry reduction, and vanilla extract until combined.
4. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Bake the Cakes
Divide the batter evenly among the prepared cake pans. Use a spatula to smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
Prepare the Strawberry Filling
1. While the cakes cool, make the strawberry filling by mixing the chopped strawberries and granulated sugar in a small bowl. Let the mixture sit for 15 minutes to release juices, then drain any excess liquid.
Make the Whipped Cream Frosting
1. In a large mixing bowl, whisk the heavy whipping cream until soft peaks form.
2. Add the powdered sugar and vanilla extract, then continue whisking until stiff peaks form. Be careful not to overwhip.
Assemble the Cake
1. Place the first cake layer on a serving plate or cake stand. Spread a thin layer of whipped cream frosting on top, followed by an even layer of the strawberry filling.
2. Repeat the process with the second cake layer. Top with the final cake layer and frost the top and sides of the cake with the remaining whipped cream frosting.
3. Decorate the top of the cake with additional fresh strawberries if desired. Chill the cake for at least 30 minutes before serving.
Notes
Strawberry Reduction
Be sure to reduce the strawberries fully to exactly 3 tablespoons. This will help achieve the proper flavor and moisture content for the cake without making the batter too wet.
Baking Pans
If you do not have 6-inch cake pans, you can use two 8-inch cake pans. Adjust the baking time as needed, checking for doneness around 20-25 minutes.
Storage
The assembled cake can be stored in the refrigerator, covered, for up to 2 days. Bring to room temperature before serving for the best flavor and texture.
Fresh Strawberries
For the best results, use fresh, ripe strawberries. Frozen strawberries can be used but may require additional draining after thawing to prevent excess moisture.
Whipped Cream Consistency
Ensure the whipped cream is thick enough to hold its shape but not overwhipped, as overwhipping can cause the cream to become grainy or turn into butter.
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Cook Techniques
How to Enhance the Moisture of Your Cake Layers
To ensure a moist cake, do not overmix your batter. Additionally, utilize room-temperature ingredients for a better-emulsified batter and tender texture.
Using Freeze-Dried Strawberries for Maximum Flavor
Grind freeze-dried strawberries into a fine powder to naturally flavor your cake layers. They add an intense strawberry taste without excess moisture.
The Importance of Chilling the Cake Layers
Allow your cake layers to cool completely. To make assembly easier, chill or freeze the layers for 30 minutes before frosting.
How to Make the Perfect Fresh Strawberry Filling
Mix sliced fresh strawberries with granulated sugar to create a juicy, flavorful filling that pairs beautifully with the cake.
Achieving a Smooth Vanilla Buttercream Texture
Whip the butter and powdered sugar well to obtain a fluffy, smooth buttercream. Make sure the butter is softened but not melted before starting.
Layering and Stabilizing the Cake
Use a cake turntable and offset spatula for even layering. To stabilize the cake, chill it briefly between frosting each layer.
FAQ
Can I Substitute Fresh Strawberries for Freeze-Dried Strawberries?
Using fresh strawberries in the batter can add too much moisture. Instead, stick with freeze-dried strawberries for a concentrated flavor.
How Do I Store the Finished Cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving.
What Can I Use Instead of Heavy Cream for the Frosting?
You can substitute heavy cream with whole milk, but note the frosting may be slightly less rich and creamy.
Can I Make This Cake Ahead of Time?
Yes, you can bake the layers in advance and freeze them. Thaw and frost the cake when ready to serve.
What Should I Do If My Buttercream Becomes Too Soft?
If the buttercream gets too soft, place it in the refrigerator for 10-15 minutes. Then rewhip it to restore the texture.
Do I Need Special Equipment to Make This Cake?
While not mandatory, tools like a cake turntable, offset spatula, and parchment paper circles can help achieve the best presentation.
Can I Use a Different Fruit for This Recipe?
Yes, substitute the strawberries with other berries like raspberries or blueberries for a similar result with a different flavor profile.
Why Are My Cake Layers Sinking?
Cake layers may sink due to overmixing the batter, opening the oven door too early, or inaccurate oven temperature. Be sure to follow the recipe carefully.
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Conclusion
This Strawberry Shortcake Cake is a delightful and refreshing dessert perfect for any occasion. Its soft cake layers paired with luscious strawberries and light whipped cream make it a dessert that everyone will love. This cake is as pleasing to the eye as it is to the palate, and its balance of sweetness and freshness makes it stand out. Whether you’re looking to impress your guests or indulge in a special treat, this cake is a fantastic choice.
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