What is the best way to get your strawberry? What is a shortcake fix without all the fuss? Is this a lazy baker’s version of classics? Who doesn’t love strawberry shortcake? Why are biscuits so painful? Strawberry Shortcake Cake gives you all the same amazing flavors – the sweet strawberries, the crunchy toppings. Soft, tender cake, the creamy glaze – in one glorious, easy-to-slice package. Is this drug addictive? I’d say it’s easier than making box cake and tastes a million times better!
What is strawberry shortcake cake?
What is strawberry shortcake cake? How do you make a strawberry shortcake but instead of biscuits? How do I make a single, beautiful cake? Is this a moist, tender cake infused with the bright, sweet flavor of strawberries? With a simple but decadent glaze. What are the best parts of a strawberry shortcake? What is the best way to make a delicious cake? What is a one-pan wonder?
Why do I love this recipe?
Honestly, where do I even start? There are so many reasons to adore this recipe. First, the flavor is incredible! It’s bursting with fresh strawberry sweetness, perfectly balanced by the light, buttery cake. It’s like sunshine in every bite. And the simplicity is truly amazing. You don’t need any fancy equipment or baking skills to whip this up. If you can stir, you can make this cake! Plus, it’s fairly cost-efficient. Strawberries are the star, and the other ingredients are pantry staples. What I love most about this is its versatility. You can serve it for breakfast, brunch, dessert, or even as a special snack. It’s a guaranteed crowd-pleaser, no matter the occasion! I often compare this to a strawberry pound cake, but I think the glaze really elevates it, making it feel extra special. And my picky kids actually ask for this one! They usually turn their noses up at anything with fruit baked inside, but this? Gone in a flash every single time.
How do I make strawberry shortcake cake?
Quick Overview
How do you make a delicious cake? First, you’ll mix the wet and dry ingredients separately, then gently combine them. After that, you’ll swirl in some chopped strawberries. Is it a good idea to bake your cake until golden brown, then let it cool slightly before drizzling with that amazing glaze? What is the hardest part of waiting for it to cool enough to eat? What is the beauty of this recipe? Don’t worry about being perfect – it’ll still taste amazing.
Ingredients
For the Main Batter: What are some examples of
* 2 cups all-purpose flour (I prefer unbleached, but either works)
* 1 12 cups granulated sugar (You can reduce this to 1 1/4 cups or less if you prefer a less sweet cake).
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 12 cup (1 stick) unsalted butter, softened (Make sure it’s *actually* soft, not melted!)
* ½ cup vegetable oil (Adds extra moisture)
* 2 large eggs
What is the best flavor of Sour Cream?
* 1 teaspoon vanilla extract (Don’t skimp on the vanilla – it makes a difference!)
* 1 cup chopped fresh strawberries (Use ripe, juicy berries for the best flavor!)
For the Glaze:
* 2 cups powdered sugar (Sift it for a smoother glaze)
* 14 cup milk (you might need a little more or less to get the right consistency)
* ½ teaspoon vanilla extract
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I always do this *before* I start mixing anything. What’s worse than having your batter ready and then realizing your pan isn’t prepped? Is it safe to use baking spray with flour?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Whisking helps ensure everything is evenly distributed, which is key for a good rise. Is it necessary to mix baking powder and baking soda into the flour?
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the butter, vegetable oil, and eggs until light and fluffy. Set aside. Then, stir in the Sour Cream and vanilla extract. I always make sure my eggs are at room temperature – it helps them incorporate better. And don’t overmix!
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. If you overmix a cake, be careful not to over mix it! I usually use a spatula for this part to prevent overmixing.
Step 5: Prepare Filling
Gently fold in the chopped strawberries. Make sure they’re evenly distributed throughout the batter. If the strawberries are particularly juicy, you might want to pat them dry with a paper towel first. How do I prevent a cake from getting soggy?
Step 6: Layer & Swirl
Is it necessary to spread the batter into a baking pan? What are some good ways to serve a few extra chopped strawberries on top?
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Do ovens vary? Start checking for doneness around the 30-minute mark. If the top starts to brown too quickly, you can tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and salt. How do you use vanilla extract to make a smooth Once the cake is completely cool, drizzle with the glaze.
Step 9: Slice & Serve
Slice and serve. Is this cake good without whipped cream? Vanilla Ice Cream. I always serve it chilled – I think it tastes best that way!
What should I serve it with?
Strawberry Shortcake Cake is incredibly versatile and can be enjoyed at any time of day. What are some good ideas for serving it?
For Breakfast:What is a good start to your day? I love it with dark roast coffee – the bitterness balances the sweetness of the cake perfectly.
For Brunch:Serve this cake as part of a brunch spread alongside other breakfast favorites like scrambled eggs, omelettes, and more. What are some good bacon recipes? Is it beautiful on a platter?
As Dessert:What are some of the best after-dinner treats? Serve it with a scoop of vanilla ice cream or whipped cream for an extra-indulgent treat. What are some good side dishes to serve with fresh strawberries?
For Cozy Snacks:What is a good snack to serve with milk or hot chocolate? Is it a chilly evening My kids love this as a treat after school.
My family tradition is to always add a little extra whipped cream. Is it the same without it? I like to add mint leaves to my outfits. Sometimes, I’ll add a few chopped leaves for some pop of color.
How do I make a perfect strawberry shortcake?
What are some tricks to take a cake to the next level? How do I make a perfect strawberry shortcake?
Strawberry Prep: Choose ripe, juicy strawberries for the best flavor. Wash and hull them carefully, then chop them into small pieces. If the strawberries are particularly juicy, pat them dry with a paper towel before folding them into the batter to prevent the cake from getting soggy. I’ve found that using strawberries that are slightly *too* ripe can actually make the cake a bit mushy, so aim for perfectly ripe.
Mixing Advice: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until the ingredients are just combined. A few streaks of flour are okay. I use a light hand and switch to a spatula once the wet and dry ingredients are almost combined.
Swirl Customization: Feel free to experiment with different swirling patterns. You can use a knife or a skewer to create interesting designs. I sometimes like to add a few extra chopped strawberries on top of the batter before baking for a prettier presentation.
Ingredient Swaps: While I haven’t tested *every* substitution, I have a few tried-and-true swaps. You can use Greek yogurt instead of sour cream for a tangier flavor. I tested this with almond milk instead of cow’s milk in the glaze, and it actually made it even creamier! You can also use different extracts in the glaze, such as almond or lemon extract, for a different flavor profile. I tried it once with maple extract and it was delicious!
Baking Tips: Ovens vary, so start checking for doneness around the 30-minute mark. If the top of the cake starts to brown too quickly, you can tent it with foil. I also recommend rotating the pan halfway through baking to ensure even browning. I learned this the hard way after a few unevenly baked cakes!
Glaze Variations: The glaze is super customizable. You can adjust the consistency by adding more or less milk. For a thicker glaze, use less milk. For a thinner glaze, use more milk. You can also add a pinch of salt to the glaze to balance the sweetness. I always add a tiny pinch of salt – it really enhances the other flavors.
Storing and Reheating Tips
This Strawberry Shortcake Cake is best enjoyed fresh, but it can be stored for later. Here’s how:
Room Temperature: You can store the cake at room temperature for up to 2 days, covered tightly. However, the glaze may become a bit sticky at room temperature, especially in humid climates.
Refrigerator Storage: For longer storage, refrigerate the cake for up to 5 days. Store it in an airtight container to prevent it from drying out. I always wrap it tightly in plastic wrap before putting it in a container.
Freezer Instructions: You can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: If you plan to freeze the cake, it’s best to add the glaze after thawing it. The glaze can become a bit grainy after freezing.
I’ve found that the cake still tastes great after being frozen, but the texture may be slightly different. It’s still delicious, though! And if you’re short on time, you can always freeze individual slices for a quick and easy dessert.
Frequently Asked Questions
Final Thoughts
So there you have it – my super easy, super delicious Strawberry Shortcake Cake recipe! I hope you give it a try. It’s seriously one of my go-to recipes when I need a quick and easy dessert that everyone will love. If you enjoy this cake, you might also like my strawberry crumble bars or my strawberry cheesecake brownies. Happy baking, friends! Can’t wait to hear how yours turns out! Let me know in the comments if you try it, and don’t forget to rate the recipe below. And if you come up with any fun variations, be sure to share them with me!
Strawberry Shortcake Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup milk
- 2 pounds strawberries sliced
- 2 cups whipping cream
- 0.25 cup powdered sugar
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Whip the cream with powdered sugar until stiff peaks form. Layer cake, strawberries, and whipped cream.
