Looking for a dessert that’s equal parts fresh, fluffy, and downright delicious? Let’s talk Strawberry Shortcake Cake. It’s the kind of treat that feels fancy but is totally doable—perfect for a summer barbecue, a birthday party, or just because you’re craving something sweet. Why settle for store-bought when you can make this fresh strawberry cake at home? Trust me, it’s worth it.
Why You’ll Love This
This Strawberry Shortcake Cake is a total crowd-pleaser. It’s moist, bursting with fresh strawberry flavor, and topped with a dreamy whipped cream frosting. Plus, it’s made from scratch without any complicated steps. Whether you’re a baking pro or just getting started, this recipe is foolproof. And honestly, who can resist a cake that’s so, so tender and loaded with juicy strawberries?
Equipements Needed
- 9×13-inch baking pan – for that perfect sheet cake size.
- Mixing bowls – one for dry ingredients, one for wet.
- Electric mixer – to whip up the batter and frosting.
- Spatula – for folding and smoothing.
- Measuring cups and spoons – because precision matters.
Ingredients
- 2 cups fresh strawberries, chopped – for that juicy, fruity flavor.
- 2 ½ cups all-purpose flour – the base of the cake.
- 1 ½ cups granulated sugar – sweetens things up perfectly.
- 1 cup whole milk – keeps the cake moist.
- ½ cup unsalted butter, softened – adds richness.
- 3 large eggs – binds everything together.
- 2 tsp baking powder – helps it rise beautifully.
- 1 tsp vanilla extract – enhances the flavor.
- ½ tsp salt – balances the sweetness.
- 2 cups heavy cream – for the whipped frosting.
- ¼ cup powdered sugar – sweetens the frosting.
Step By Step
- Preheat your oven to 350°F and grease a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
- Fold in the chopped strawberries, then pour the batter into the pan.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let it cool completely.
- While the cake cools, whip the heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream frosting over the cooled cake and top with sliced strawberries. Serve and enjoy!
Strawberry Cake From Scratch Tips
- Use room temperature ingredients – it makes mixing easier and ensures a smooth batter.
- Don’t overmix the batter – keep it light and airy.
- Fold the strawberries gently – you want them evenly distributed without turning the batter pink.
- Let the cake cool completely before frosting – otherwise, the whipped cream will melt.
- Use fresh strawberries – they make all the difference in flavor and texture.
Variations & Substitutions
- Try a strawberry poke cake by poking holes in the baked cake and pouring strawberry syrup over it.
- Swap the whipped cream frosting for cream cheese frosting if you prefer something richer.
- Use gluten-free flour for a gluten-free version.
- Add a layer of strawberry jam between the cake and frosting for extra fruity flavor.
Serving Ideas & Pairings
This Strawberry Shortcake Cake is perfect on its own, but why not take it up a notch? Serve it with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Pair it with a cup of coffee or tea for a cozy dessert experience. Or, slice it into squares and serve as a sweet treat at your next gathering. So good.
Storage & Reheating
Store the cake in the fridge, covered, for up to 3 days. The whipped cream frosting won’t hold up well at room temperature. If you want to freeze it, skip the frosting and wrap the cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight and frost before serving.
Frequently Asked Questions
- Can I use frozen strawberries? Yes, but thaw and drain them first to avoid excess moisture.
- Can I make this cake ahead of time? Absolutely! Bake the cake a day ahead and frost it just before serving.
- What’s the best way to slice strawberries for the cake? Chop them into small, bite-sized pieces for even distribution.
- Can I use a different pan? Sure, but adjust the baking time accordingly. A round cake pan will work too.