Strawberry Shortcake Cake – Light & Fluffy Strawberry Cream Cake

Unforgettable Strawberry Shortcake Cake brings together tender vanilla cake layers, clouds of lightly sweetened whipped cream, and juicy fresh strawberries in every slice. Unlike the traditional biscuit-style shortcake, this version transforms the classic flavors into a layered celebration cake that feels both nostalgic and elegant.

The cake is soft yet sturdy enough to hold generous layers of cream and fruit. The strawberries release their natural juices, soaking gently into the cake without making it soggy. Each bite offers a balance of fluffy crumb, silky cream, and bright berry flavor.

Perfect for spring gatherings, summer birthdays, or weekend desserts, Unforgettable Strawberry Shortcake Cake captures the simplicity of fresh ingredients while delivering a beautiful presentation that looks impressive on any table.

Ingredients Overview

All-purpose flour forms the base of the cake layers. Properly measured flour provides structure without making the cake dense. Sifting the flour ensures a lighter crumb and even mixing.

Granulated sugar sweetens the batter and helps create a tender texture by incorporating air when creamed with butter.

Unsalted butter adds richness and flavor. Using room-temperature butter allows it to cream smoothly with the sugar, creating a light base for the cake.

Eggs provide structure and stability. Room-temperature eggs blend more easily into the batter, helping maintain a smooth consistency.

Whole milk adds moisture and softness. It keeps the cake tender while allowing the crumb to hold its shape under the layers of cream and strawberries.

Baking powder supplies lift, giving the cake its light yet sturdy texture.

A pinch of salt balances sweetness and sharpens flavor.

Vanilla extract enhances the cake’s aroma and complements the strawberries.

Fresh strawberries are the highlight of Unforgettable Strawberry Shortcake Cake. Choose ripe, bright red berries with a natural fragrance. Slicing them evenly ensures balanced layers.

Heavy cream is whipped into soft peaks for the filling and frosting. Lightly sweetening the cream keeps it stable while maintaining a fresh, airy texture.

Powdered sugar dissolves smoothly into the whipped cream without leaving graininess.

Step-by-Step Instructions

Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.

In a large bowl, cream the softened butter and granulated sugar until pale and fluffy, about three to four minutes. Proper creaming introduces air, contributing to a lighter texture.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined to avoid overworking the batter.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Cooling fully is essential before adding whipped cream.

While the cakes cool, wash, hull, and slice the strawberries. If desired, toss them lightly with a tablespoon of sugar and let them sit for 15 minutes to draw out natural juices.

In a chilled bowl, whip the heavy cream with powdered sugar until soft to medium peaks form. The cream should hold its shape but remain smooth.

Place one cake layer on a serving plate. Spread a generous layer of whipped cream over the surface, followed by an even layer of sliced strawberries.

Top with the second cake layer. Cover the top and sides with more whipped cream, smoothing gently with a spatula.

Arrange additional strawberries on top for decoration. Refrigerate the Unforgettable Strawberry Shortcake Cake for at least one hour before serving to allow the layers to settle.

Avoid overwhipping the cream, as it can become grainy. Also, ensure the cake layers are completely cool to prevent melting the cream.

Tips, Variations & Substitutions

For added flavor, brush each cake layer lightly with a simple syrup infused with vanilla or lemon zest. This keeps the cake moist without overpowering the strawberries.

If you prefer a richer cake, substitute half of the milk with sour cream for a slightly denser texture.

For a stabilized whipped cream, add a tablespoon of cream cheese while whipping. This helps maintain structure for longer display times.

Other berries such as raspberries or blueberries can be mixed with the strawberries for a colorful variation.

For a slightly different finish, dust the top lightly with powdered sugar just before serving.

Serving Ideas & Occasions

Unforgettable Strawberry Shortcake Cake shines at birthdays, bridal showers, and outdoor gatherings. Its fresh appearance and bright layers make it ideal for spring and summer celebrations.

Serve chilled for clean slices and balanced texture. Pair with iced tea, lemonade, or sparkling water for a refreshing combination.

This cake is best enjoyed the day it is assembled, when the cream is light and the strawberries are at their freshest.

Nutritional & Health Notes

This cake includes butter, sugar, and cream, making it a rich dessert best enjoyed in moderate portions.

Fresh strawberries contribute vitamin C and natural sweetness, balancing the richness of the cake and cream.

Homemade preparation allows control over sugar levels and portion size. Using fresh fruit keeps the flavor bright without artificial ingredients.

FAQs

Can I bake the cake layers ahead of time?

Yes, the cake layers can be baked one day in advance. Wrap them tightly in plastic wrap once cooled and store at room temperature. Assemble with cream and strawberries on the day of serving for best texture.

How do I prevent the whipped cream from deflating?

Chill the bowl and beaters before whipping. Do not overbeat. Whipping to soft or medium peaks helps maintain smooth texture. Adding a small amount of cream cheese can help stabilize it.

Can I use frozen strawberries?

Fresh strawberries are recommended for texture and flavor. Frozen berries release more liquid when thawed, which can make the cake soggy.

How long does the cake last?

Store in the refrigerator and consume within two days. The cream and fruit are best when fresh.

Can I make this as a three-layer cake?

Yes, divide the batter among three pans and reduce baking time slightly. Add thinner layers of cream and strawberries between each layer.

What if my cake layers dome on top?

Trim the tops with a serrated knife to create flat layers before assembling. This helps the cake sit evenly.

Can I use store-bought whipped topping?

Fresh whipped cream offers better flavor and texture. However, whipped topping can be used if convenience is a priority.

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