Strawberry shortcake

This Strawberry Shortcake Cake is an easy twist on the classic dessert with layers of moist vanilla cake, juicy strawberries, and fluffy whipped cream! The perfect dessert for fresh summer strawberries!

Why You’ll Love This Recipe

One of the best things about summer is the fresh berries, and ever since I was a kid, strawberries have easily been my favorite. Strawberries and cream make the perfect combination, and when paired with any kind of cake or biscuit, it’s a great summer treat.

This Strawberry Shortcake Cake takes the classic dessert using biscuits and turns it into a beautiful layered cake that is perfect for a summer potluck or BBQ – or even a strawberry-lover’s birthday. It’s actually an awesome way to enjoy strawberry shortcake because you don’t have to worry about making individual biscuits. Just bake the cake layers and layer with fresh strawberries and cream! Easy peasy!

Kitchen Equipment You’ll Need

• Mixing bowls
• Electric mixer
• 9-inch square baking pan
• Wire rack
• Knife for slicing cake layers

Ingredients

• 2/3 cup sugar
• 1/4 cup shortening
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup whole milk
• 1 cup heavy whipping cream, whipped
• 1-1/2 quarts fresh or frozen strawberries, sliced

Step-by-Step Instructions

1. In a bowl, cream together the sugar and shortening until light and fluffy.
2. Add the egg and vanilla extract, beating well to combine.
3. In another bowl, mix the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined.
5. Spread the batter into a greased 9-inch square baking pan.
6. Bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the cake on a wire rack.
8. Cut the cooled cake into nine servings. Split each serving horizontally.
9. Fill each layer with whipped cream and strawberries, then replace the top of the cake.
10. Garnish with a dollop of whipped cream and more berries. Serve immediately.

Tips for Success

• Ensure all ingredients are at room temperature before mixing to achieve the best texture.
• Don’t over-mix the batter to keep the cake light and airy.
• Use fresh strawberries for the best flavor, but if using frozen, make sure they are thawed and drained well.

Additional Tips and Variations

• For a citrus twist, add a teaspoon of lemon zest to the cake batter.
• Consider adding a layer of strawberry jam for extra flavor.
• Swap the vanilla cake with a lemon or almond-flavored cake for a different taste.

Nutritional Highlights (Per Serving)

Calories: 250 | Protein: 3g | Carbohydrates: 30g | Fat: 12g | Fiber: 2g | Sugar: 18g

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time? Yes, you can bake the cake a day in advance, but it’s best to add the whipped cream and strawberries just before serving.

Can I use a different type of berry? Absolutely! This recipe works well with raspberries, blueberries, or a mix of your favorite berries.

Conclusion

This Strawberry Shortcake Cake is a delightful and refreshing treat that captures the essence of summer in every bite. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cake is sure to impress. Give it a try and let me know how it turned out for you in the comments below. Happy baking!