Strawberry Shortcake Cake – A Perfect Summer Delight

Strawberry Shortcake Cake – A Perfect Summer Delight

Introduction

If you’re looking for a dessert that combines light, airy textures with the sweetness of ripe strawberries, look no further than this stunning Strawberry Shortcake Cake. This dessert is an elegant twist on the classic shortcake, featuring layers of fluffy sponge cake, sweetened whipped cream, and fresh strawberries. The addition of strawberry syrup drizzled over the top enhances the flavors, making this cake an irresistible summer treat. Whether you’re celebrating a special occasion or just treating yourself, this cake will surely impress your guests with its beauty and taste.


Ingredients

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup milk

For the Strawberry Filling:

  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

For the Whipped Cream:

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Strawberry Syrup:

  • 1/2 cup fresh strawberries, pureed
  • 1 tablespoon sugar
  • 1 tablespoon water

For Garnishing:

  • Whole strawberries for decoration
  • Additional whipped cream for piping
  • A light dusting of powdered sugar


Directions

Step 1: Prepare the Strawberry Filling

  1. In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Toss to coat the strawberries in the sugar. Let this mixture sit for 15-20 minutes to macerate and release the juice. Set aside.

Step 2: Make the Cake

  1. Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients in three parts, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 3: Make the Strawberry Syrup

  1. In a small saucepan, combine the pureed strawberries, sugar, and water. Bring to a simmer over medium heat and cook for about 5 minutes, stirring occasionally.
  2. Let the syrup cool to room temperature before using it on the cake.

Step 4: Whip the Cream

  1. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. Be careful not to overwhip, as the cream can turn to butter.

Step 5: Assemble the Cake

  1. Once the cakes are fully cooled, carefully slice each cake in half horizontally to create four layers.
  2. Place one layer of cake on your serving plate and lightly brush with some of the strawberry syrup.
  3. Spread a generous amount of whipped cream over the first layer, then spoon a layer of the macerated strawberries over the cream.
  4. Repeat this process for the next two layers, then place the final layer of cake on top.
  5. Spread a thin layer of whipped cream over the entire cake to crumb-coat it. Chill in the fridge for about 30 minutes to set the cream.
  6. After chilling, frost the cake with a thick layer of whipped cream and drizzle the remaining strawberry syrup over the top.
  7. Decorate with whole strawberries and pipe additional whipped cream around the edges. You can also dust the top with a light sprinkle of powdered sugar for a finishing touch.

Tips for the Perfect Strawberry Shortcake Cake

  • Use Fresh Strawberries: For the best flavor, always use fresh, ripe strawberries. Frozen strawberries can make the filling too watery.
  • Chill the Cake: Let the cake chill for at least 30 minutes after assembling, as this will help the layers set and make the cake easier to slice.
  • Make it Ahead: This cake can be made a day ahead! Just store it in the refrigerator and bring it to room temperature before serving.
  • Decorating: Get creative with your toppings! You can add other fruits like raspberries, blueberries, or even a sprinkle of crushed graham crackers for added texture.

Conclusion

This Strawberry Shortcake Cake is the perfect combination of sweetness, fluffiness, and freshness. With its light and tender cake, decadent whipped cream, and juicy strawberry filling, it’s an irresistible dessert for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just treating yourself, this cake will never disappoint. Follow this easy recipe, and you’ll have a stunning dessert that everyone will rave about!

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