Description
This Best Strawberry Shortcake Cake is a delightful layered dessert featuring tender vanilla cake layers, juicy macerated fresh strawberries, and fluffy homemade whipped cream. Perfect for spring and summer celebrations, this classic cake combines simple ingredients for an irresistible treat that’s as beautiful as it is delicious.
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
Strawberries
- 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
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside to combine evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate air and ensure even mixing. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Add the dry ingredients alternately with the sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can make the cake tough.
- Divide Batter and Bake: Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before assembling.
- Macerate Strawberries: While the cakes cool, toss sliced strawberries with granulated sugar in a bowl. Set aside for 15-20 minutes to allow the strawberries to release their juices and become sweetened.
- Prepare Whipped Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and airy topping.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of whipped cream over the top, followed by a layer of macerated strawberries.
- Finish the Cake: Place the second cake layer on top and repeat spreading whipped cream and strawberries. Garnish the top with additional fresh strawberries if desired for a beautiful finishing touch.
Notes
- For best results, use fresh ripe strawberries for natural sweetness and flavor.
- Make sure the butter is softened (not melted) to achieve the proper cake texture.
- Chilling the bowl and beaters before whipping cream helps it whip faster and hold peaks better.
- This cake can be kept refrigerated for up to 2 days but is best served the day it is assembled.
- To save time, strawberries can be macerated ahead and kept in the fridge for several hours.
