Chef Dalila
Key Takeaways
- Use room temperature ingredients for a uniform crumb.
- Macerate strawberries to release their natural syrups.
- Stabilize your whipped cream for perfect layers.
- Do not overmix the batter to keep the cake tender.
- Assemble just before serving for the freshest taste.
Let Them Cooke: Strawberry Shortcake Cake is the dessert that defines my summer kitchen. I remember the first time I attempted a strawberry shortcake cake; I wanted to capture the nostalgia of the classic biscuit version but elevate it into a show-stopping centerpiece. In my kitchen, we do not settle for dry sponges or weeping filling.
This recipe is the result of my relentless pursuit of perfection. Every slice of this strawberry shortcake cake tells a story of fresh, sun-ripened berries and clouds of sweet cream. When I serve this, the table goes silent. It is that good. I am the chef who believes that a great cake can change your entire day.
This cake is summer on a plate.
Ingredients
- 2 1/2 cups All-Purpose Flour
- 2 cups Granulated Sugar (divided)
- 1 tbsp Baking Powder
- 1/2 tsp Sea Salt
- 3/4 cup Unsalted Butter (softened)
- 3 Large Eggs (room temperature)
- 1 cup Whole Milk
- 1 tbsp Pure Vanilla Extract
- 2 lbs Fresh Strawberries (hulled and sliced)
- 3 cups Heavy Whipping Cream (cold)
- 1/2 cup Powdered Sugar
Achieving the perfect texture for a strawberry shortcake cake requires attention to detail. I always ensure my butter is perfectly soft, allowing it to emulsify with the sugar. This creates the aeration needed for a light, tender crumb. A dense cake ruins the experience.
The star of this dish is, of course, the fruit. For a true strawberry shortcake cake, you must use fresh, ripe berries. I slice them thick and toss them with sugar. This process, known as macerating, draws out the juices, creating a natural syrup that soaks into the cake layers.
When I build this cake, I treat it like architecture. The stabilized whipped cream acts as the mortar. If you skip stabilizing the cream, your strawberry shortcake cake might slide apart. I whip my cream to stiff peaks, ensuring it can hold the weight of the top layer.
The assembly is where the magic happens in my kitchen. Layering the juicy strawberries against the white cream creates a stunning visual contrast. This strawberry shortcake cake is not just food; it is art.
I prefer to chill the layers briefly before frosting. This makes the strawberry shortcake cake easier to handle. Trust me, a little patience goes a long way.
Every time I make this strawberry shortcake cake, I am reminded why I love baking. It connects me to the ingredients. The smell of vanilla and sweet berries fills the house. It is an intoxicating aroma that promises something delicious is coming.
Serve this strawberry shortcake cake at your next gathering. It commands attention. The combination of textures—soft cake, creamy filling, and fresh fruit—is elite.
Do not substitute the butter for oil in this specific recipe. The butter flavor is essential for that authentic shortcake taste. This strawberry shortcake cake relies on high-quality dairy for its richness.
I also recommend using real vanilla extract. Artificial flavorings have no place in my strawberry shortcake cake. We want pure, clean flavors that let the ingredients shine.
If you want to get creative, you can add a hint of lemon zest to the batter. However, I find the classic strawberry shortcake cake flavor profile is best left uncomplicated. It is timeless for a reason.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a large bowl, cream the butter and 1 1/2 cups of sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Mix until just combined; do not overwork the strawberry shortcake cake batter.
- Divide the batter evenly between the pans and bake for 25-30 minutes.
- Cool the cakes completely on a wire rack before assembly.
- Toss the sliced strawberries with the remaining 1/2 cup of sugar to macerate.
- Whip the heavy cream and powdered sugar until stiff peaks form.
- Place one cake layer on a serving plate and top with half the strawberries.
- Spread a thick layer of whipped cream over the berries.
- Top with the second cake layer and cover with the remaining cream and berries.
- Slice your strawberry shortcake cake and serve immediately.
Don’t rush the maceration; let the berries sing.
Thank you for welcoming me into your kitchen today. This strawberry shortcake cake is more than just a recipe to me; it is a testament to the joy of feeding others.
When you slice into this cake, take a moment to appreciate the layers. You created this. You are the chef.
I hope this strawberry shortcake cake brings as much happiness to your table as it does to mine. Keep cooking, keep experimenting, and never settle for anything less than elite flavor.
Until next time, this is Let Them Cooke signing off.
Strawberry Shortcake Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a large bowl, cream the butter and 1 1/2 cups of sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Mix until just combined; do not overwork the batter.
- Divide the batter evenly between the pans and bake for 25-30 minutes.
- Cool the cakes completely on a wire rack before assembly.
- Toss the sliced strawberries with the remaining 1/2 cup of sugar to macerate.
- Whip the heavy cream and powdered sugar until stiff peaks form.
- Place one cake layer on a serving plate and top with half the strawberries.
- Spread a thick layer of whipped cream over the berries.
- Top with the second cake layer and cover with the remaining cream and berries.
- Slice your strawberry shortcake cake and serve immediately.
