I love a good mothers day strawberry shortcake recipe, especially when the strawberries are fresh and sweet. There’s something about a light and fluffy cake topped with fruity goodness that makes it special. This recipe is an easy way to celebrate the day.
This recipe solves dry cake, runny fruit filling, and heavy frosting issues by using a light sponge, fresh strawberries, and creamy whipped topping.
Sometimes, it’s tough to find desserts that everyone can enjoy, especially with my family’s gluten allergies. This strawberry shortcake cake is not only simple to make, but it also keeps my loved ones happy and satisfied. Plus, I don’t have to spend hours in the kitchen.
This recipe works well because it uses cold butter for a tender cake and you’ll be able to avoid soggy layers by waiting to assemble it. It takes about 30 minutes to prep and 30 minutes to cook, which means you can whip it up in no time.
If you love a fruity dessert, you might enjoy making these Creamy Peach Cupcakes as a sweet treat for friends.
Table of contents
Why You Will Love This Recipe
- Fresh Flavor : Using seasonal fresh strawberries makes this cake fruity and light. It really highlights the sweet and buttery notes that everyone loves.
- Convenient Assembly : This simple one-layer cake is quick to put together. You can whip it up fast and serve it without any fuss.
- Appealing to All : The classic flavors of strawberry shortcake are a hit with almost everyone. No matter the occasion, it’s a dessert that won’t disappoint.
- Quick Prep Time : With just an hour and a half from start to finish, you won’t be stuck in the kitchen for long. It’ll be ready to enjoy in no time.
Delicious Strawberry Shortcake Cake
- Prep Time: 30 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious strawberry shortcake cake that is perfect for any occasion, especially Mother’s Day.
Ingredients
- 2 cups (240g) all-purpose flour, good quality brand preferred
- 41/2 teaspoons (16g) baking powder
- 1/21/2 teaspoon (2.5g) salt
- 1 cup (200g) granulated sugar
- 11/2 teaspoon (5ml) vanilla extract
- 1/2 cup (113g) unsalted butter, cold
- 1 cup (240ml) milk
- 1 cup (240ml) heavy whipping cream
- 11/2 teaspoon (5ml) vanilla extract (for whipped cream)
- 1 pint (500g) fresh strawberries, rinsed and cut into thin slices
- 2 tablespoons (25g) granulated sugar (or to taste)
- Demerara sugar for topping (optional)
Instructions
- Prepare the Cake Batter: Start by mixing your ingredients until they create a smooth batter. You should have a thick consistency that feels airy. This is crucial for fluffiness; avoid overmixing or the cake might lose its light texture.
- Bake the Cake Layers: Pour the batter into your prepared cake pans and slide them into the oven set at 375 degrees F. As they bake, you will get a wonderful buttery aroma. Keep an eye on them; if they look too dark, cover with foil until they finish baking. Bake for 30 minutes or until a toothpick comes out clean.
- Whip the Cream: While the cakes cool, whip the heavy whipping cream until soft peaks form. It should look fluffy and have a sweet scent—do not overdo it or you will end up with butter instead of cream.
- Slice and Layer Cakes: Once your cakes are completely cool, slice them horizontally. They should feel moist and soft. Layer them with whipped cream and strawberries, ensuring each layer is even to prevent toppling.
- Top with Strawberries: Arrange the fresh strawberries on top, ensuring every slice will look inviting. Be generous with the berries, as insufficient strawberries will lessen the cake’s appeal.
- Chill Before Serving: After stacking everything, let the cake chill in the fridge for 30 minutes. It should feel firm when ready, allowing the flavors to meld. Patience is key to a clean first slice.
Notes
- Storage Tips: Assemble the cake just before serving to avoid sogginess. Store leftovers in the fridge, but best consumed within a day due to the whipped cream and berries.
- Expert Tips: Use in-season strawberries for the best flavor. Ensure butter is cold for a tender texture. Sprinkle a light layer of sugar on top of the cake before baking for a golden touch. If the whipped cream appears too soft, add a1/2 teaspoon of powdered sugar while whipping to stabilize it. If the cake top burns before fully cooking, lower the oven temperature or cover it with foil halfway through baking.
- Reheating Instructions: N/A
- Serving Suggestions: Serve with a side of fresh berries or pair with vanilla ice cream. Garnish with mint leaves for an appealing look.
- Recipe Variations: Add lemon zest for a citrus twist. Substitute heavy cream with coconut cream for a dairy-free option. Use different fruits like raspberries or peaches for a unique flavor.
- Ingredient Notes: When choosing strawberries, opt for ripe ones for maximum sweetness. Keep butter cold for the best texture; refrigerate small pieces for about 15 minutes before mixing. If you prefer a different texture, you may use cake flour instead of all-purpose flour.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- All-purpose flour: This gives the cake its structure and lightness. Grab a good quality brand for a fluffy result, but you could use cake flour if you’re feeling fancy!
- Baking powder: It’s what helps the cake rise and become airy. Check your expiration date; old baking powder won’t do much. Try baking soda with vinegar if you’re out.
- Granulated sugar: Adds sweetness and helps with that nice texture. You can substitute with brown sugar for a deeper flavor, but adjust the quantity a bit.
- Unsalted butter: Cold butter is key for a tender crumb, makes a huge difference! If you don’t have unsalted, use salted butter and cut back on salt elsewhere.
- Milk: It brings moisture to the cake. Any milk will do, but whole milk gives the best creaminess. You can swap in almond milk if you’re looking for something dairy-free.
- Heavy whipping cream: This is for that luscious whipped topping. Don’t skimp on the fat content for the best texture. Coconut cream is a great dairy-free alternative.
- Fresh strawberries: They’re the star of the show! Using ripe, in-season strawberries makes all the difference in flavor. Frozen berries won’t quite work here.
- Demerara sugar: For a crunchy, golden topping that adds a bit of sparkle. If you can’t find it, coarse sugar or turbinado sugar works just as well.
- Vanilla extract: It adds that warm, comforting flavor. Go for pure vanilla extract rather than imitation for the best results. You could use almond extract instead for a unique twist.
- Granulated sugar (for macerating strawberries): This sweetens the strawberries and draws out their juices. You can adjust the amount based on the sweetness of your berries.
Recipe Tips
- If using fresh strawberries, aim for ripe ones for maximum sweetness and flavor, look for deep red color without any white spots.
- When preparing the cake, keeping the butter cold is key; cut it into small pieces and refrigerate it for about 15 minutes before mixing.
- For an appealing finish, sprinkle a light layer of sugar on top of the cake before baking; it will add a beautiful golden touch.
- If the whipped cream seems too soft, adding a teaspoon of powdered sugar while whipping can help stabilize it for better hold.
- When baking, placing foil over the top of the cake halfway through can prevent burning while allowing the inside to cook through evenly.
Serving Suggestions
Pair with a side of fresh berries for added fruitiness. Complement with vanilla ice cream to enhance the dessert experience.
This shortcake can serve as a base for layered trifle desserts or be adapted into individual servings for guests. Consider using it in birthday celebrations alongside fresh cream or whipped topping.
Add a sprig of mint leaves for a refreshing garnish. Drizzle with a light fruit sauce for additional sweetness and color.
Recipe variations
- You can use whole wheat flour instead of all-purpose flour for added nutritional benefits and a nuttier flavor.
- Add 1 tablespoon of lemon zest along with the dry ingredients to give your cake a refreshing citrus note.
- Either substitute heavy cream with 1 cup of coconut cream for a dairy-free alternative, or use Greek yogurt for a tangy twist.
- If you’re scaling the recipe, use 3 cups of flour and double all other ingredients for a larger cake to serve more guests.
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How to Store?
To keep your Delicious Strawberry Shortcake Cake fresh, follow these storage tips:
Room Temperature: Store the unassembled components in an airtight container at room temperature for up to 1 day.
Refrigeration: Keep any leftovers in an airtight container in the fridge for up to 1 day to maintain freshness.
Freezing: Wrap slices in plastic wrap and place them in a freezer bag for up to 2 months. Thaw in the fridge overnight before serving.
Other Recipes You’ll Love
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