The Ultimate Strawberry Shortcake Cake: A Perfect Summer Delight
When summer arrives, there’s nothing quite like indulging in the fresh, juicy flavors of strawberries. One of the best ways to enjoy this seasonal fruit is by making a classic Strawberry Shortcake Cake. This cake combines the moist, tender crumb of a vanilla cake with layers of fresh strawberries and light, airy whipped cream, creating a dessert that’s as beautiful as it is delicious. Whether you’re celebrating a special occasion or simply want to treat yourself to a delightful dessert, this Strawberry Shortcake Cake is the perfect choice.
A Timeless Classic with a Modern Twist
Strawberry shortcake has been a beloved dessert for generations, and this cake version takes all the elements that make the traditional shortcake so popular and elevates them. Instead of the typical biscuit base, this recipe uses a soft and moist vanilla cake, which provides a delicate yet sturdy foundation for the layers of strawberries and whipped cream. The result is a cake that not only tastes incredible but also looks stunning on any dessert table.
Ingredients That Make a Difference
The key to any great cake lies in its ingredients, and this Strawberry Shortcake Cake is no exception. Each component has been carefully selected to ensure the final product is as delicious as possible.
For the Cake:
- Unsalted Butter and Neutral Cooking Oil: The combination of butter and oil gives the cake a perfect balance of flavor and moisture. Butter adds richness, while the oil keeps the cake soft and tender.
- Granulated Sugar: This provides the necessary sweetness and helps to achieve a light, airy texture.
- Eggs: Eggs give the cake structure and contribute to its moist crumb. Room temperature eggs are preferred as they incorporate more evenly into the batter.
- Vanilla Extract: A tablespoon of vanilla extract enhances the flavor, adding a warm, sweet note that complements the strawberries beautifully.
- All-Purpose Flour: This is the base of the cake, providing the necessary structure.
- Baking Powder: This leavening agent helps the cake rise, creating a light and fluffy texture.
- Salt: A small amount of salt balances the sweetness and enhances the overall flavor of the cake.
- Buttermilk: Buttermilk adds a slight tanginess to the cake and helps to keep it incredibly moist. Using room temperature buttermilk ensures a smoother batter.
For the Strawberries:
- Fresh Strawberries: The star of the show! Fresh strawberries bring natural sweetness and vibrant color to the cake. Using ripe, in-season strawberries will make all the difference.
- Granulated Sugar: Tossing the chopped strawberries in a bit of sugar helps to draw out their juices, creating a sweet, syrupy filling that seeps into the cake layers.
For the Whipped Cream Frosting:
- Heavy Whipping Cream: The base of the frosting, heavy whipping cream whips up into a light, fluffy topping that pairs perfectly with the soft cake and juicy strawberries.
- Powdered Sugar: Adds just the right amount of sweetness without making the frosting too heavy.
- Vanilla Extract: Enhances the flavor of the whipped cream, making it even more delicious.
- Unflavored Gelatin: A small amount of gelatin is used to stabilize the whipped cream, ensuring it holds its shape and doesn’t melt away, especially in warmer weather.
Step-by-Step Instructions
Creating this Strawberry Shortcake Cake is easier than you might think, especially with a bit of preparation. Here’s how to bring it all together:
- Preparing the Cake Layers: Start by preheating your oven to 350°F (175°C) and preparing your cake pans. Grease the sides and line the bottoms of three 8-inch round cake pans with parchment paper. This will ensure your cakes release easily from the pans after baking.
In a large mixing bowl, cream together the softened butter, oil, and granulated sugar until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, which helps the cake rise.
Next, add the eggs one at a time, beating well after each addition. This gradual incorporation of eggs helps to maintain the airiness of the batter. Stir in the vanilla extract for a burst of flavor.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the buttermilk. This method ensures that the batter remains smooth and well-mixed without becoming overworked. Divide the batter evenly among the prepared cake pans and bake for 24-26 minutes, or until a toothpick inserted into the center comes out clean.
- Preparing the Strawberries: While the cakes are baking, prepare the strawberries. Set aside about half a pound of strawberries for decorating the top of the cake. These should be sliced in half lengthwise to create beautiful, uniform pieces.
The remaining strawberries should be chopped into small pieces and tossed with granulated sugar. This helps to release their juices, creating a sweet, syrupy mixture that will soak into the cake layers, adding both flavor and moisture.
- Making the Whipped Cream Frosting: To make the whipped cream frosting, start by dissolving the gelatin in cold water and setting it aside. This will help to stabilize the whipped cream so that it holds its shape.
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until the mixture begins to thicken. At this point, you want to be careful not to overbeat the cream. Once the cream has thickened slightly, microwave the gelatin just until it liquefies (it should not be hot) and slowly drizzle it into the cream while continuing to whip. This will create a stable, fluffy frosting that holds up beautifully.
- Assembling the Cake: Once the cake layers have cooled completely, it’s time to assemble the cake. If necessary, level the tops of the cakes to ensure even layers. Place the first cake layer on your serving plate and spread a thin, even layer of whipped cream frosting over the top. Pipe a dam of frosting around the edge of the cake to contain the strawberry filling.
Use a slotted spoon to place half of the chopped strawberries in the center of the cake, draining off any excess juice to prevent the cake from becoming soggy. Top with the second cake layer and repeat the process. Finally, place the last cake layer on top and frost the entire cake with a thin layer of whipped cream frosting. This “semi-naked” look gives the cake a rustic, elegant appearance.
Use the remaining whipped cream to pipe decorative swirls around the top of the cake and arrange the reserved strawberry halves on top for a beautiful finish.
- Chill and Serve: To help the cake set, place it in the refrigerator for at least 30 minutes before slicing and serving. This will make it easier to cut and will allow the flavors to meld together.
Tips for Success
- Room Temperature Ingredients: Using room temperature ingredients ensures that the batter mixes together smoothly and the cake bakes evenly.
- Stabilizing the Whipped Cream: The gelatin is key to ensuring the whipped cream holds up, especially if you’re serving this cake in warm weather.
- Slicing the Cake: For clean slices, use a serrated knife and support the side of the cake with your hand or a bench scraper as you cut.
Perfect for Any Occasion
This Strawberry Shortcake Cake is not just a dessert; it’s a celebration of summer’s best flavors. The combination of tender cake, fresh strawberries, and light whipped cream makes it a crowd-pleaser at any gathering. Whether it’s a birthday, a summer barbecue, or just a treat for yourself, this cake is sure to impress.
Storing and Serving
While this cake is best enjoyed the same day it’s made, it can be stored in an airtight container in the refrigerator for up to 2-3 days. The cake may become slightly softer as it absorbs the strawberry juices, but it will still be delicious.
Each slice of this Strawberry Shortcake Cake is a burst of summer in every bite. The lightness of the whipped cream frosting, combined with the sweetness of the strawberries and the moist vanilla cake, makes for a dessert that’s both refreshing and indulgent. Serve it chilled for the perfect ending to a warm summer day.
Nutritional Information
For those mindful of their intake, each serving of this cake provides approximately 620 calories. While it’s definitely an indulgence, the fresh strawberries and light whipped cream offer a slightly lighter option compared to more traditional buttercream cakes.
In conclusion, this Strawberry Shortcake Cake is the epitome of summer baking. It’s a dessert that’s as beautiful to look at as it is to eat, and with its combination of fresh flavors and elegant presentation, it’s sure to become a favorite in your recipe collection. So, the next time you’re looking for a show-stopping dessert that’s sure to delight your guests, give this Strawberry Shortcake Cake a try—you won’t be disappointed!