Introduction to Strawberry Shortcake Cake
When the sun shines and the temperatures rise, there’s nothing quite like indulging in a slice of strawberry shortcake cake. This delightful dessert is a perfect fusion of moist vanilla cake, juicy strawberries, and light, fluffy whipped cream. It's not just a treat for the taste buds, but a feast for the eyes—think towering layers of bright red strawberries peeking through silky cream, making it a stunning centerpiece for summer gatherings.
Why Strawberry Shortcake Cake is a Summer Favorite?
Strawberries are one of summer's sweetest gifts, bursting with flavor and vibrant color. According to the U.S. Department of Agriculture, the peak season for strawberries runs from April to July, making this cake a seasonal delight. The combination of fresh strawberries and whipped cream feels refreshing, evoking memories of picnics and warm evenings with friends.
Not to mention, it's versatile! Whether you're hosting a birthday party or simply enjoying a cozy evening at home, strawberry shortcake cake brings a touch of celebration to any occasion. So, grab your mixing bowls and let’s dive into this summer favorite that’s sure to become a staple in your dessert repertoire. For more tips on using fresh strawberries, check out The Spruce Eats for expert advice!
Ingredients for Strawberry Shortcake Cake
When you’re dreaming of the perfect strawberry shortcake cake, the right ingredients make all the difference! Here’s a breakdown of what you need.
Essential ingredients for vanilla shortcake layers
For a light and fluffy vanilla cake, gather these key items:
- Cake flour: 13 ounces – This is crucial for achieving that tender texture.
- Unsalted butter: 8 ounces at room temperature provides richness.
- Eggs: 3 large, always at room temperature to help everything mix perfectly.
- Milk and canola oil: 10 ounces milk and 3 ounces oil boost moisture.
- Sugar, baking powder, and salt: For sweetness and rise.
Pro Tip: Using a kitchen scale for measuring ensures accuracy and ultimately better results!
Ingredients for stabilized whipped cream
To lock in that airy texture, you’ll need:
- Heavy whipping cream: 24 ounces, whipped to fluffy perfection.
- Powdered sugar: 4 ounces adds sweetness without grittiness.
- Gelatin: 2 teaspoons combined with cold water for stability.
- Vanilla extract: 2 teaspoons for flavor.
Fresh strawberries: Choosing the best ones
Opt for ripe, sweet strawberries to elevate your cake. Look for:
- Bright red color: Indicates ripeness and sweetness.
- Firm and glossy skin: These will hold their shape when layered.
- Green caps: Fresh, vibrant caps signal freshness.
For tips on selecting quality berries, check out this guide. Enjoy creating your delicious strawberry shortcake cake!
Step-by-step Preparation of Strawberry Shortcake Cake
Making a delightful strawberry shortcake cake is easier than you might think! Follow these step-by-step instructions to bring this crowd-pleasing dessert to life.
Bring Ingredients to Room Temperature
The first step to baking a successful cake is ensuring all your ingredients are at room temperature. When your eggs, butter, and milk are about 70°F (21°C), they blend more smoothly together, resulting in a fluffier texture. Take them out of the fridge at least 30 minutes before you start baking. This is a crucial tip for a light and airy cake!
Preheat the Oven and Prepare Cake Pans
While your ingredients warm up, go ahead and preheat your oven to 335ºF (170ºC). This temperature is perfect for baking a light vanilla cake without browning it too quickly. Now, prepare your two 8"x2" round cake pans by greasing them with cake goop or your favorite pan release method, and line the bottoms with parchment paper. This will ensure your strawberry shortcake cake releases effortlessly after baking.
Mix the Vanilla Shortcake Batter
Once your ingredients are ready, it’s time to make the batter. In a stand mixer using the paddle attachment, combine your dry ingredients: cake flour, sugar, baking powder, and salt. Gradually add softened butter and mix until the texture resembles coarse sand. Then, in a separate bowl, whisk together your milk and oil, followed by eggs and vanilla extract. Slowly incorporate this mixture into the dry ingredients while mixing until smooth and fluffy. Scraping the bowl midway is a key step for even mixing!
Bake the Cakes
Divide the batter evenly between the prepared cake pans and pop them in the preheated oven. Bake for about 30-35 minutes or until the centers spring back when touched. The smell wafting from your oven will have everyone wondering what delicious treat is on the way!
Cool the Cakes Properly
After removing them from the oven, let the cakes cool in the pans for around 15 minutes before flipping them out onto a cooling rack. Cooling is vital; rushed cooling can lead to a dense cake. If you're in a hurry, freezing the cakes for about an hour can expedite the process!
Prepare the Stabilized Whipped Cream
To create the perfect whipped cream, bloom your gelatin in cold water for five minutes. Meanwhile, whip your heavy cream until it's frothy and gradually add in powdered sugar and vanilla. Heat the bloomed gelatin until it dissolves, then mix it with a tablespoon of the heavy cream before incorporating it into the remaining whipped cream. This will create a smooth, stable topping perfect for your layers.
Assemble the Layers of the Cake
Now for the fun part! Slice each cake horizontally to create thinner layers. Place one layer on your serving platter, add a layer of stabilized whipped cream, and top it with sliced strawberries. Repeat this process with the remaining layers. Finish off with a charming dollop of whipped cream and whole strawberries on top for decoration. If time allows, refrigerate the assembled cake for best slicing results!
With these steps, you’ll have a gorgeous strawberry shortcake cake that's as delightful to eat as it is to look at. Enjoy baking!
Variations on Strawberry Shortcake Cake
Chocolate Strawberry Shortcake Cake
Looking to mix it up? Try a Chocolate Strawberry Shortcake Cake! Simply replace half of the cake flour with unsweetened cocoa powder for rich, moist chocolate layers. Pair it with the same fluffy whipped cream and fresh strawberries for a delightful twist. This cake is perfect for chocolate lovers and is sure to impress at any gathering!
Gluten-Free Strawberry Shortcake Cake
For those who need a gluten-free option, don’t fret! You can make a Gluten-Free Strawberry Shortcake Cake by substituting regular cake flour with your favorite gluten-free blend. Be sure to check the blend for a good balance of starches and flours to maintain that sought-after texture. The result is a delicious cake that everyone can enjoy without compromising on flavor!
For more options, check out additional variations like using almond flour or adding lemon zest for a zesty flavor kick. What’s your favorite way to dress up a classic dessert?
Baking Tips and Notes for Strawberry Shortcake Cake
Importance of Using Cake Flour
When it comes to baking a luscious strawberry shortcake cake, using cake flour is a game changer! Cake flour has a lower protein content (around 9%) compared to all-purpose flour, resulting in softer, more tender cake layers. By incorporating cake flour, your cake will have that light, fluffy texture everyone craves. If you’re curious to learn more about the science behind different flours, King Arthur Baking offers great insights!
Keeping Strawberries Fresh Longer
To enjoy your strawberry shortcake cake with the freshest berries, try giving them a natural wash! Mix one part vinegar (apple cider or white) with three parts water, soak your strawberries for a few minutes, then rinse them under cold water. This simple trick helps extend their shelf life by reducing mold and bacteria. Stored correctly, you can keep those strawberries fresh for up to a week, perfect for layering in your cake or enjoying on their own!
Serving Suggestions for Strawberry Shortcake Cake
Recommended pairings for a delightful experience
To elevate your strawberry shortcake cake experience, consider some delicious side options and beverages. Here are a few that will complement the cake beautifully:
- Fresh Berries: Serve additional fresh strawberries or a medley of seasonal fruits on the side for a refreshing burst of flavor.
- Creamy Custard: A side of vanilla custard or crème anglaise can add a luxurious touch, enriching each slice.
- Gourmet Coffee: Pair your cake with a rich cup of coffee or an iced latte. The bitterness of coffee beautifully contrasts the sweetness of the cake.
- Herbal Teas: If you're in the mood for something lighter, a fragrant herbal tea can be a delightful companion.
For more fun serving ideas, you might like to check out this article on dessert pairings. Enjoy your cake and happy baking!
Time Breakdown for Making Strawberry Shortcake Cake
Creating a delicious strawberry shortcake cake is an enjoyable process! Here’s a quick breakdown of the time you’ll need:
Preparation time
25 minutes: This includes gathering your ingredients and mixing the batter for the cake.
Baking time
30 minutes: Allow your cakes to bake until they're golden and springy to the touch.
Cooling time
1 hour: Time to let your cakes cool completely before frosting—patience is key!
Total time
1 hour and 55 minutes: You’ll have a delightful cake ready to impress your friends and family!
With this timeline in mind, you’ll be well on your way to enjoying a slice of summer bliss. If you need tips on ingredients or troubleshooting, check out this great resource for confidence in your baking journey!
Nutritional Facts for Strawberry Shortcake Cake
Serving Size and Calories
A single serving of this delightful strawberry shortcake cake is approximately one cup, totaling about 1,070 calories. It’s a rich dessert, perfect for special occasions or a sweet summer treat.
Key Nutrients
This cake boasts a well-rounded profile, including:
- Carbohydrates: 103g, mainly from cake flour and sugar, providing energy.
- Protein: 13g, primarily sourced from eggs and cream, essential for muscle repair.
- Fat: 69g, including 37g of saturated fat from butter and heavy cream. This adds to its rich texture.
For more detailed nutritional insights, check out resources like the USDA database or nutrition labels on common ingredients!
FAQs about Strawberry Shortcake Cake
How can I keep my cake moist for longer?
To keep your strawberry shortcake cake moist, ensure that all your ingredients are at room temperature before mixing. After baking, properly cool your layers but consider wrapping them in plastic wrap and storing them in the freezer if you plan on keeping them longer. This method locks in the moisture beautifully. Additionally, you can brush the cake layers with a simple syrup made from equal parts sugar and water for added moisture and sweetness!
Can I use frozen strawberries instead of fresh?
Absolutely! While fresh strawberries provide a delightful texture and flavor, frozen strawberries can work in a pinch. Just remember to thaw them completely and drain any excess liquid to avoid sogginess. If you fancy a more intense strawberry flavor, you might even try macerating the frozen berries in a bit of sugar before adding them to your strawberry shortcake cake.
What should I do if my whipped cream didn’t set properly?
If your whipped cream hasn’t set, it might be due to not enough fat, over-mixing, or insufficient chilling. Start by re-chilling the cream and ensuring your bowl and whisk are cold. If it still isn't setting, try mixing in a stabilizer like powdered gelatin or instant pudding mix. This will help your whipped cream hold its shape and give your strawberry shortcake cake that perfect fluffy finish. For more tips on perfecting whipped cream, check out this helpful resource.
Conclusion on Strawberry Shortcake Cake
Final thoughts on enjoying homemade delights
Indulging in a strawberry shortcake cake is a delightful way to celebrate summer. Whether you're sharing it with friends or enjoying a quiet moment of sweetness, the combination of fluffy cake, fresh strawberries, and rich whipped cream is unforgettable. So gather your loved ones and create delicious memories!
Strawberry Shortcake Cake
Equipment
- Two 8"x2" round cake pans
- Stand mixer with paddle and whisk attachments
Ingredients
Vanilla Shortcake
- 10 ounces milk room temperature
- 3 ounces canola oil
- 1 Tablespoon vanilla extract
- 3 Large eggs room temperature
- 13 ounces cake flour
- 13 ounces sugar
- 3 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 8 ounces unsalted butter room temperature
Stabilized Whipped Cream
- 24 ounces heavy whipping cream
- 4 ounces powdered sugar
- 2 teaspoons gelatin KNOX brand
- 3 Tablespoons cold water
- 2 teaspoons vanilla extract
- 1 Tablespoon heavy whipping cream for the gelatin
- 16 ounces fresh strawberries washed and sliced for the filling
Instructions
Making the Vanilla Cake
- Bring all your ingredients to room temperature, meaning the milk, eggs, and butter should not be even a tiny bit cold.
- Preheat your oven to 335ºF and prepare two 8"x2" round cake pans with cake goop or another preferred kind of pan release and parchment paper.
- Measure out your ingredients with a food scale.
- Divide your milk in half and add your oil to one half and add the eggs and vanilla to the second half. Set them aside.
- Place your cake flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.
- Add in your softened butter and mix at low speed until the flour mixture resembles a coarse sand texture.
- Add your milk/oil mixture and increase the speed to medium. Let your cake batter mix for 2 full minutes.
- Reduce the speed to low and slowly add in the milk/egg mixture until it's all added in.
- Divide your cake batter into your cake pans evenly and bake for 30-35 minutes.
- Let your cakes cool in the pan for 15 minutes.
- Turn the cake out onto a cooling rack to cool the rest of the way.
Making the Whipped Cream
- Add your powdered gelatin to the cold water and let it bloom for 5 minutes.
- Start mixing your 24 ounces of heavy cream in the stand mixer with the whisk attachment.
- Add the powdered sugar and the vanilla.
- Microwave the gelatin for 15 seconds and stir.
- Add 1 Tablespoon of heavy cream to the melted gelatin and stir.
- Drizzle the gelatin mixture into the heavy cream mixture and continue mixing on medium until firm peaks form.
Assembling the Strawberry Shortcake Cake
- Start by slicing your cakes length-wise with a serrated knife.
- Slice 1 lb of washed strawberries but keep 4-5 whole for decorating the top.
- Place the first layer of cake onto your cake board or cake platter and apply a thin layer of your stabilized whipped cream.
- Arrange a single layer of your sliced berries on top of the whipped cream.
- Cover the sliced berries in another layer of whipped cream.
- Stack your next layer of cake on top and repeat the process.
- Finish with a few dollops of whipped cream and whole berries on top of the cake!
- Refrigerate the cake until you need to eat it.
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