Why You’ll Love This Strawberry Shortcake Cake Recipe
If you’re looking for a dessert that’s both invigorating and indulgent, you’ll love this Strawberry Shortcake Cake recipe.
It’s the perfect balance of fluffy cake, fresh strawberries, and creamy icing. Each bite feels like a celebration of flavors, and it’s surprisingly easy to whip up, making it ideal for any occasion.
Plus, who can resist the vibrant colors and delightful textures? Whether you’re serving it at a summer barbecue or a cozy family dinner, this cake never fails to impress.
Trust me, once you try it, you’ll want to make it again and again!
Ingredients of Strawberry Shortcake Cake
When it comes to baking a Strawberry Shortcake Cake, the ingredients are what truly set the stage for this delightful dessert. You’ll be amazed at how simple yet impactful they are. This cake is all about fresh strawberries, a tender crumb, and a creamy icing that makes your taste buds dance.
So, let’s gather everything you need to bring this delicious vision to life.
Here’s what you’ll need:
- 1 1/2 cups flour
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 9 tablespoons butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 pound strawberries
- 1/2 pound cream cheese, room temperature
- 1 cup butter
- 1 1/2 pounds powdered sugar, sifted
- 1 teaspoon vanilla extract (for icing)
As you gather these ingredients, think about the fresh strawberries. They’re the star of the show! Always try to choose ripe, juicy strawberries if you can. It makes a world of difference in flavor.
And don’t stress too much about the butter being softened. If you forget, just cut it into cubes and let it sit out while you prep everything else. We’ve all been there, right?
And trust me, the joy of biting into a slice of this cake with its creamy icing and fresh strawberries is totally worth it. So, roll up your sleeves and get ready to make something amazing!
How to Make Strawberry Shortcake Cake
Making a Strawberry Shortcake Cake is a delightful journey, and trust me, you’ll want to enjoy every moment of it. Let’s start with the cake itself. First, take 1 1/2 cups of flour, 3 tablespoons of cornstarch, 1/2 teaspoon of salt, and 1 teaspoon of baking soda, and give them a good sift together. This step is essential because it helps to aerate the flour, giving our cake that tender crumb we all crave.
Now, in another bowl, cream together 9 tablespoons of softened butter and 1 1/2 cups of sugar until it’s fluffy and light. Seriously, just keep mixing—don’t rush this part. It’s like giving your cake the royal treatment. Once that’s done, add in 3 large eggs, one at a time, mixing well after each addition. Then, stir in 1/2 cup of sour cream and 1 teaspoon of vanilla extract. This is where the magic starts to happen; the batter gets creamy and dreamy.
Now, let’s combine the wet and dry ingredients. Gently fold in the sifted flour mixture, but do it on low speed until everything is just combined. We don’t want to over-mix, or we might end up with a dense cake. Pour the batter into a greased and floured 8-inch pan and pop it in the oven at 350°F for about 45 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
Once it’s out of the oven, resist the urge to plunge in immediately. Instead, let it cool in the pan for a moment before transferring it to a wire rack to cool completely. When it’s cool, slice the cake in half horizontally.
Now, onto the strawberries—this is where it gets fun. Take 1 pound of fresh strawberries, slice them up, and sprinkle them with 3 tablespoons of sugar. Give them a little smash with a fork, which helps release those sweet juices. Let them sit for about 5 to 10 minutes; trust me, this is where the flavor really develops.
Spread those luscious strawberries on the bottom layer of your cake, but hold off on placing the top layer back on just yet. Instead, pop the whole cake in the fridge or freezer for about 30 minutes while you whip up the icing. For the icing, blend together 1/2 pound of room temperature cream cheese and 1 cup of butter until it’s nice and fluffy, then gradually add in 1 1/2 pounds of sifted powdered sugar and 1 teaspoon of vanilla. Mix until it’s light and airy, and oh-so-inviting.
Once you take the cake out of the fridge, spread a bit less than 1/3 of the icing on top of the strawberries. Now, carefully place the top layer back on, and then finish icing the entire cake with the remaining icing. You can leave it plain or garnish it with some extra sliced strawberries for that professional touch.
Strawberry Shortcake Cake Substitutions & Variations
While the classic Strawberry Shortcake Cake is a delightful treat as is, I love experimenting with substitutions and variations to tailor it to my taste.
For a gluten-free option, I swap regular flour with almond or coconut flour. Instead of sour cream, I’ve used Greek yogurt for added tang. If strawberries aren’t in season, I try raspberries or peaches for a fresh twist.
For the icing, a splash of lemon juice brightens the flavor, and I sometimes add a hint of almond extract for depth.
These little changes keep the cake exciting while still celebrating its delicious essence!
What to Serve with Strawberry Shortcake Cake
Serving Strawberry Shortcake Cake is a delightful experience, and pairing it with the right accompaniments can elevate the dish even further.
I love to serve it alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream to enhance its creamy texture. A light spritz of lemon zest over the cake brightens the flavors beautifully. You can also consider fresh mint leaves for a revitalizing touch.
For drinks, a chilled glass of sparkling lemonade or sweet tea complements the sweetness perfectly. These additions create a well-rounded dessert experience that everyone will enjoy!
Additional Tips & Notes
Pairing Strawberry Shortcake Cake with delicious accompaniments enhances the overall experience, but there are also some additional tips to keep in mind for the best results.
Make sure your butter and cream cheese are at room temperature for a smooth icing. I always recommend chilling the cake before icing it; it makes the process much easier.
When slicing strawberries, don’t forget to let them sit with sugar to draw out their juices.
Finally, serve the cake slightly cold for the best texture. Trust me, it elevates the flavor and keeps the icing from getting too soft too quickly! Enjoy!