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Introduction:
Nothing screams summer more than the juicy sweetness of strawberries paired with the light fluffiness of cake. If you're looking to treat yourself or impress guests with a show-stopping dessert, the Strawberry Shortcake Cake is the perfect choice. This irresistible dessert combines layers of soft, moist vanilla cake, fresh, ripe strawberries, and fluffy whipped cream, creating a delightful harmony of flavors and textures. Whether for a special occasion or just because, this cake is bound to become a favorite in your baking repertoire.
Ingredients:
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Strawberry Filling:
4 cups fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1 tablespoon lemon juice
For the Whipped Cream:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then add the vanilla extract.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Strawberry Filling: While the cakes cool, combine the sliced strawberries, sugar, and lemon juice in a bowl. Toss to coat, and let them sit for about 10-15 minutes until the strawberries release their juices.
Whip the Cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake: Once the cakes have cooled, slice them in half horizontally to create four layers. Place one layer on a cake stand or platter. Spread a layer of whipped cream, followed by a generous layer of the strawberry mixture. Repeat with the remaining layers, finishing with whipped cream and strawberries on top.
Serve and Enjoy: Slice the cake, serve it chilled, and enjoy the sweet, refreshing flavors of summer!
Tips for Serving and Storing:
Serving: Serve this cake chilled or at room temperature for the best flavor and texture. It pairs wonderfully with a cup of coffee or a refreshing glass of iced tea.
Storing: If you have leftovers (which is rare!), store the cake in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed within 1-2 days of making it for maximum freshness.
Transporting: If you're bringing this cake to a gathering, it's a good idea to assemble it right before serving. Alternatively, you can prepare the cake layers and filling ahead of time and assemble it when you arrive.
Variants:
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