1. Can I make Strawberry Shortcake Cake ahead of time?

Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 3 days. Prepare the whipped cream and strawberries just before assembling the cake to ensure the best texture and freshness.

2. How can I store leftovers of Strawberry Shortcake Cake?

After serving, store any leftover cake in an airtight container in the refrigerator. The cake is best enjoyed within 3 days as the moisture from the strawberries can make the cake layers soggy over time.

3. Can I use frozen strawberries for the macerated topping?

While fresh strawberries are ideal for this recipe, you can use frozen strawberries in a pinch. Thaw the strawberries and drain any excess water before macerating them with sugar. This ensures the consistency and flavor remain intact.

4. How do I prevent the whipped cream from melting in the cake?

To prevent the whipped cream from melting, use stabilized whipped cream. The addition of cream cheese or gelatin helps maintain its texture even after being assembled in layers. This ensures your Strawberry Shortcake Cake stays intact and holds its shape for longer periods

Strawberry Shortcake Cake – Best Recipe for Summer Desserts

Name: Strawberry Shortcake Cake
Prep time: 30 min
Cook time: 24 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 2/3 cups all-purpose flour; 1 1/2 cups sugar; 2 tablespoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 1 cup unsalted butter, room temperature; 1 1/4 cups buttermilk; 2 teaspoons vanilla extract; 3 large eggs, room temperature; 1 pound fresh strawberries, sliced; 2 tablespoons granulated sugar (for macerating strawberries); 4 ounces cream cheese, softened; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract (for whipped cream); 2 cups heavy cream

Description

This Strawberry Shortcake Cake is a decadent, layered dessert perfect for any celebration. With its buttery, soft cake layers, sweetened macerated strawberries, and rich, stabilized whipped cream, it elevates the classic strawberry shortcake into a showstopping treat that’s both easy to make and visually stunning. Ideal for summer gatherings or special occasions, this dessert is sure to impress your guests.

Ingredients

Scale

2 2/3 cups all-purpose flour
1 1/2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1 1/4 cups buttermilk
2 teaspoons vanilla extract
3 large eggs, room temperature
1 pound fresh strawberries, sliced
2 tablespoons granulated sugar (for macerating strawberries)
4 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract (for whipped cream)
2 cups heavy cream

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Instructions

Preheat the oven to 350°F. Lightly grease and flour three 8-inch cake pans (or two 9-inch pans), and line with parchment paper if desired.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and baking soda.
Add the softened butter and mix on low speed until the mixture looks sandy, about 2 minutes.
Pour in the buttermilk and vanilla extract. Mix on low speed until combined, then increase speed to medium and mix for 30 seconds.
Add the eggs one at a time, mixing well after each addition. Scrape down the bowl after each egg. Mix on medium-high speed for 30 seconds until smooth and thick.
Divide the batter evenly among the pans. Smooth the tops with a spatula and bake for 21-24 minutes for 8-inch pans, or 28-33 minutes for 9-inch pans. The edges should be golden brown, and a toothpick inserted into the center should come out clean.
Cool the cakes in their pans for 5 minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, prepare the strawberries. Slice them and toss with 2 tablespoons of sugar. Let them sit at room temperature for about 30 minutes to macerate.
For the whipped cream, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add the heavy cream and beat until stiff peaks form.
Assemble the cake: Place one cake layer on a serving dish. Spread a generous amount of whipped cream, followed by half of the macerated strawberries. Repeat with the second layer. If using a third layer, top with more whipped cream and the remaining strawberries. Garnish with extra strawberries if desired.

Notes

Ensure the heavy cream is well-chilled before whipping for better consistency.
The whipped cream can be stabilized with cream cheese for a firmer texture that holds up well in a layered cake.
You can make the cake layers ahead of time and store them in an airtight container for up to 3 days or freeze them for up to 1 month.
If you don’t have buttermilk, you can make a quick substitute by mixing 1 1/4 cups of milk with 1 tablespoon of lemon juice or vinegar.
For an extra touch, try adding a layer of lemon curd between the cake layers for a zesty flavor contrast.

Prep Time: 30 minutes
Cook Time: 24 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 383
Sugar: 28g
Sodium: 437mg
Fat: 26g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 107mg