Why You’ll Love This Strawberry Shortcake Cake Recipe
If you’re looking for a dessert that’s both delicious and visually stunning, you’ll absolutely love this Strawberry Shortcake Cake recipe.
I can’t get enough of the layers of moist, fluffy cake paired with sweet, juicy strawberries. The cream cheese icing adds a rich tang that perfectly balances the sweetness.
Plus, the colors are so vibrant and inviting; it’s a showstopper at any gathering!
I love how it feels light yet indulgent, making it perfect for any occasion. Whether it’s a birthday or just a weekend treat, this cake always brings smiles and satisfaction to everyone who tries it.
Ingredients of Strawberry Shortcake Cake
When it comes to baking a Strawberry Shortcake Cake, the ingredients are what truly set the stage for all that deliciousness. This cake is all about the balance of flavors and textures—think fluffy cake, sweet strawberries, and creamy icing, all coming together in one delightful slice.
You’ll want to make sure you have everything ready before you start, so let’s take a look at what you’ll need. Trust me, once you see the ingredients laid out, you’ll be itching to get started on this sweet masterpiece.
Here’s a list of the ingredients you’ll need to whip up this scrumptious Strawberry Shortcake Cake:
- 1 1/2 cups of all-purpose flour
- 3 tablespoons of cornstarch
- 1/2 teaspoon of salt
- 1 teaspoon of baking soda
- 9 tablespoons of butter, softened
- 1 1/2 cups of sugar
- 3 large eggs
- 1/2 cup of sour cream, at room temperature
- 1 teaspoon of vanilla extract
- 1 pound of fresh strawberries
- 1/2 pound of cream cheese, at room temperature
- 1 cup of butter
- 1 1/2 pounds of powdered sugar, sifted
- 1 teaspoon of vanilla extract (for icing)
Now, a couple of things to reflect on when you’re gathering these ingredients. First, using fresh strawberries is a game changer. They’re juicy and full of flavor, and nothing else quite compares. If you can get your hands on local, in-season strawberries, even better—your cake will taste like summer on a plate.
Also, make sure your butter and cream cheese are at room temperature before you start mixing. It really helps in getting that smooth, creamy icing we all dream of.
And hey, if you don’t have sour cream on hand, you could use plain yogurt as a substitute; it’ll still give you a lovely moist cake. So, are you ready to jump into the baking process? Trust me, this is going to be worth it.
How to Make Strawberry Shortcake Cake
Alright, let’s plunge into how to make that glorious Strawberry Shortcake Cake. First things first, you’ll want to preheat your oven to 350 degrees Fahrenheit. Trust me, you don’t want to skip this step unless you’re a fan of raw batter, which, let’s be real, isn’t as fun as it sounds.
While your oven is warming up, grab a mixing bowl and sift together 1 1/2 cups of all-purpose flour, 3 tablespoons of cornstarch, 1/2 teaspoon of salt, and 1 teaspoon of baking soda. Sifting is like a magic trick for flour—it helps to aerate it and guarantees that your cake will be light and fluffy.
Now, let’s get a little creamy. In another bowl, cream together 9 tablespoons of softened butter with 1 1/2 cups of sugar until it’s light and fluffy. And by fluffy, I mean like a cloud—you want to be able to dream about this texture.
Add in 3 large eggs, one at a time, mixing well after each addition. Next, toss in 1/2 cup of sour cream (make sure it’s at room temperature) and 1 teaspoon of vanilla extract. Mix until everything is combined, and then gently fold in your dry ingredients from earlier. It’s like introducing friends at a party—don’t overdo it, just mix until they’re acquainted.
Now, pour that luscious batter into a greased and floured 8-inch pan. Pop it in the oven and let it bake for about 45 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
Once you pull it out, don’t let it linger in the pan—remove it immediately and let it cool completely on a wire rack. While your cake is cooling, slice up 1 pound of fresh strawberries and sprinkle them with 3 tablespoons of sugar. Smash them up a bit with a fork and let them chill for about 5 to 10 minutes. This will help release their juices, creating a sweet strawberry syrup that’s going to take your cake to the next level.
After your cake has cooled and your strawberries are sitting pretty, slice the cake in half. Spread those juicy strawberries on the bottom layer, but don’t put the top back on yet. Pop the whole thing in the fridge or freezer for about 30 minutes while you whip up the icing.
For the icing, cream together 1/2 pound of cream cheese and 1 cup of butter until it’s light and fluffy. Gradually add in 1 1/2 pounds of sifted powdered sugar, 1 teaspoon of vanilla, and a dash of salt. Mix until it’s smooth and dreamy.
Now, spread a little less than a third of the icing on top of the strawberries before placing the top layer back on. Finish with the remaining icing on the outside of the cake, and if you’re feeling fancy, garnish with some fresh sliced strawberries.
The best part? This cake is best served slightly cold, so pop it in the fridge and let all those flavors mingle a bit longer. Enjoy your creation, and remember, if it doesn’t turn out perfectly, at least you have cake.
Strawberry Shortcake Cake Substitutions & Variations
While the classic strawberry shortcake cake is a delightful treat, there are plenty of substitutions and variations you can explore to make it your own.
For a gluten-free option, try almond or coconut flour instead of all-purpose flour. If you’re dairy-free, substitute the butter with coconut oil and use a dairy-free cream cheese.
You can also swap strawberries for other berries like blueberries or raspberries, or even mix them for a berry medley. For a twist, add a splash of lemon zest or a hint of almond extract to the batter for extra flavor.
Get creative and enjoy!
Additional Tips & Notes
To guarantee your strawberry shortcake turns out perfectly, I recommend paying attention to the temperature of your ingredients. Make sure your butter and cream cheese are at room temperature for easy mixing.
If you want to enhance the strawberry flavor, let them sit with sugar a bit longer. When icing the cake, I’ve found it helps to chill the layers first; it makes spreading so much easier!
Finally, for a delightful touch, consider garnishing with fresh mint leaves. And remember, the cake tastes best slightly cold, so store any leftovers in the fridge to keep that icing firm. Enjoy!