Description
This Best Strawberry Shortcake Cake is a delightful twist on the classic dessert, featuring moist vanilla cake layers filled and topped with sweet macerated strawberries and freshly whipped cream. Perfect for spring and summer gatherings, this cake combines fluffy texture with fresh fruity sweetness for an irresistible treat.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Strawberry Filling
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This step helps create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to keep the batter light.
- Divide Batter and Bake: Evenly distribute the batter between the two prepared pans, smoothing the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely before assembling.
- Macerate Strawberries: While the cakes are cooling, combine the sliced strawberries with 1/4 cup granulated sugar in a bowl. Let them sit for 15 to 20 minutes to macerate and release their juices.
- Make Whipped Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This will be used as the cake filling and topping.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread an even layer of whipped cream on top, then add a generous layer of macerated strawberries including their juices.
- Finish and Garnish: Top with the second cake layer and repeat with whipped cream and strawberries. Garnish with additional fresh strawberries if desired before serving.
Notes
- For best results, use fresh ripe strawberries for natural sweetness and flavor.
- Chilling the mixing bowl and beaters before whipping cream helps achieve stiffer peaks faster.
- You can substitute Greek yogurt for sour cream if needed for a slightly tangier cake.
- This cake is best enjoyed the same day but can be refrigerated for up to 2 days. Bring to room temperature before serving.
- To prevent soggy cake layers, drain excess liquid from strawberries if they macerate too long.
