Strawberry Shortcake Cake

introduction

Strawberry Shortcake Cake combines the classic flavor of strawberry shortcake with the moistness of a cake. This delightful dessert is perfect for any occasion, especially during the summer when strawberries are at their peak.

why make this recipe

Making Strawberry Shortcake Cake allows you to capture the freshness of strawberries in a light and fluffy cake. The combination of layers adds texture and flavor, making it an impressive treat to share with family and friends. Plus, it’s a great way to celebrate special moments with a homemade touch.

how to make Strawberry Shortcake Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 cups fresh strawberries, sliced
• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1 cup powdered sugar

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add in the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick comes out clean. Let cakes cool in the pans for 10 minutes before transferring to wire racks.
8. For the cheesecake layer, beat the cream cheese in a mixing bowl until smooth. Gradually add in the powdered sugar and beat until fluffy.
9. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
10. Once the cake layers are completely cool, place one layer on a serving plate. Spread the cheesecake mixture on top, then add a layer of fresh strawberries.
11. Place the second cake layer on top and garnish with more strawberries. Optional: Whip additional cream for topping.
12. Chill the cake before serving for best results.

how to serve Strawberry Shortcake Cake

Serve the Strawberry Shortcake Cake chilled for a refreshing treat. You can cut it into slices and enjoy it as is, or add extra whipped cream and strawberries on the side for added flavor.

how to store Strawberry Shortcake Cake

Store any leftovers in the refrigerator. Keep it covered to maintain freshness. It’s best enjoyed within a few days but can last up to a week.

tips to make Strawberry Shortcake Cake

• Use fresh, ripe strawberries for the best flavor.
• Let the cake layers cool completely before adding the cheesecake layer to avoid melting the cream cheese mixture.
• For a lighter cake, use buttermilk instead of regular milk.

variation

You can experiment with different fruits like blueberries or raspberries for a mixed berry shortcake. Additionally, adding a layer of lemon zest to the cheesecake mixture can enhance the flavor.

FAQs

Can I make this cake ahead of time?
Yes, you can bake the layers in advance and assemble the cake on the day you plan to serve it.

Can I freeze Strawberry Shortcake Cake?
Yes, you can freeze the cake layers before assembling. Wrap them tightly in plastic wrap and then in foil.

What can I substitute for cream cheese?
You can use mascarpone cheese or Greek yogurt as a substitute for cream cheese in the cheesecake layer.

Strawberry Shortcake Cake

A delightful dessert that combines classic strawberry shortcake flavors with a moist cake, perfect for summer gatherings.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 pieces

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cups unsalted butter, softened
• 1 cup milk Use buttermilk for a lighter cake.
• 3.5 teaspoons baking powder
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt

Filling Ingredients

• 3 cups fresh strawberries, sliced Use fresh, ripe strawberries for best flavor.
• 1 cup heavy cream
• 8 oz cream cheese, softened Substitute with mascarpone cheese or Greek yogurt if preferred.
• 1 cup powdered sugar

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
3. Add in the eggs (if using) one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In a separate bowl, combine the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.

Baking

1. Bake for 25-30 minutes or until a toothpick comes out clean.
2. Let cakes cool in the pans for 10 minutes before transferring to wire racks.

Assembling the Cake

1. For the cheesecake layer, beat the cream cheese in a mixing bowl until smooth.
2. Gradually add in the powdered sugar and beat until fluffy.
3. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
4. Once the cake layers are completely cool, place one layer on a serving plate.
5. Spread the cheesecake mixture on top, then add a layer of fresh strawberries.
6. Place the second cake layer on top and garnish with more strawberries.
7. Optional: Whip additional cream for topping.
8. Chill the cake before serving for best results.

Notes

Store any leftovers in the refrigerator, covered, to maintain freshness. It’s best enjoyed within a few days but can last up to a week.