Spring Baking: Strawberry Shortcake Cake in 5 Steps

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 8 servings

Spring is in the air, and nothing captures the essence of the season quite like a delightful homemade Strawberry Shortcake Cake. Imagine soft, fluffy layers of vanilla cake, generously filled with fresh strawberries and whipped cream, all elegantly crafted in just five simple steps. This recipe is perfect for those busy parents looking to impress at spring gatherings or for anyone keen on a simple yet exquisite dessert that brings sunshine to the table. Whether you’re a seasoned baker or a kitchen novice, this cake will leave you feeling accomplished and your guests craving more!

What Is Spring Baking: Strawberry Shortcake Cake in 5 Steps?

Spring Baking: Strawberry Shortcake Cake combines the classic flavors of strawberry shortcake into a beautifully layered cake. This impressive dessert features soft vanilla cake layers that are kissed with a hint of almond essence and filled with luscious strawberries. Topped with freshly whipped cream, this cake is not just a treat for the palate but also a visual delight. Perfect for occasions like birthdays, picnics, or casual family get-togethers, this cake embodies the sweet, vibrant flavors of spring.

Why You’ll Love This

You’ll fall in love with this recipe for several reasons:

• Easy to Make: Even beginners can tackle this dessert without feeling overwhelmed.
• Fresh Ingredients: Utilizing fresh strawberries enhances the flavor and gives you a taste of spring.
• Visual Appeal: The layers and creamy topping make it an eye-catching masterpiece that will impress your guests.
• Customizable: You can easily change up the fruit or add different flavors to make it your own.

Ingredients You’ll Need

• 1 ½ cups all-purpose flour: The foundation of our cake, giving it body and structure.
• 1 cup granulated sugar: To sweeten the cake, making it light and moist.
• ½ cup unsalted butter (softened): Adds richness and enhances flavor.
• 2 large eggs: Provides stability and helps with the cake’s rise.
• 1 cup milk: Keeps the cake moist, contributing to its tender texture.
• 2 teaspoons baking powder: Essential for leavening the cake, giving it that lovely fluffy consistency.
• ½ teaspoon almond extract: A dash of flavor that elevates the cake.
• 1 pint fresh strawberries (sliced): The star ingredient; fresh strawberries bring flavor and color.
• 1 cup heavy cream: For making irresistible whipped cream topping.
• 2 tablespoons powdered sugar: To sweeten the whipped cream.

How to Make

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). This ensures your cake rises beautifully.
2. Prepare the cake mix: In a large mixing bowl, cream together the softened butter and granulated sugar until it is light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the almond extract.
3. Combine dry ingredients: In another bowl, whisk together the flour and baking powder. Gradually add this to the butter mixture, alternating with milk, and mix until just combined. Do not overmix; a few lumps are okay!
4. Bake the cake: Pour the batter evenly into two greased round cake pans. Bake in the preheated oven for about 25 to 30 minutes. To check if the cakes are done, insert a toothpick in the middle—if it comes out clean, they are ready!
5. Cool and assemble: Once baked, let the cakes cool for 10 minutes in the pan before transferring them to a wire rack. Whip the heavy cream with the powdered sugar until stiff peaks form, then spread whipped cream between the layers and on top. Decorate with sliced strawberries.

Variations & Substitutions

Berry Medley Variation: Instead of just strawberries, use a mix of berries such as raspberries, blueberries, and blackberries. This not only adds flavor but also a wonderful color contrast that enhances the overall appeal of the cake.

Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking mix. Check the packaging for specific instructions, as measurements and techniques might slightly differ. This way, you can still enjoy the cake if you’re gluten sensitive!

Vegan Option: Swap the eggs with flaxseed meal mixed with water (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water equals one egg). Use plant-based butter and coconut or almond milk to keep the recipe dairy-free while still enjoying a delightful texture.

Coconut-Almond Flavor: For a tropical twist, incorporate shredded coconut into the batter and use coconut cream for the whipped topping. This combination brings a rich, decadent essence to the classic strawberry shortcake.

Common Mistakes to Avoid

One common mistake is overmixing the batter. Overmixing can lead to a tough cake, as it develops too much gluten. Instead, mix until ingredients are just combined to maintain a tender texture.

Another issue might be underbaking. Be sure to bake until a toothpick comes out clean, as an underbaked cake will result in a soggy layer. Always check multiple spots in the cake to ensure it is done.

Lastly, when decorating with whipped cream, avoid making the cream too runny, as this could lead to messy layers. Whip it until it holds stiff peaks but is not grainy.

Storage, Freezing & Reheating Tips

To preserve the freshness of your Strawberry Shortcake Cake, store any leftovers in an airtight container in the refrigerator. This allows the cake to stay fresh for up to three days.

If you prefer to freeze the cake, it’s best to freeze the cake layers separately before frosting. Wrap them tightly in plastic wrap and then foil to prevent freezer burn. You can freeze the layers for up to three months.

When it’s time to enjoy your frozen cake, simply let it thaw in the refrigerator overnight. Once thawed, assemble and decorate your cake fresh with whipped cream and strawberries for the best taste and presentation.

Frequently Asked Questions

Can I make the cake ahead of time?
Absolutely! You can prepare the cake layers a day in advance. Just make sure to wrap them properly and store them in the fridge. Whip the cream fresh for the best texture right before serving.

What can I substitute for granulated sugar?
If you’re looking for alternatives, you can use coconut sugar or even a sugar substitute suitable for baking, like Stevia. However, remember that these substitutes can alter the flavor or texture slightly.

Can I add more strawberries?
Definitely! Feel free to add more strawberries, both in the filling and as a topping. Just make sure to adjust the amount of whipped cream if using more fruit to maintain a balanced sweetness.

Why is my whipped cream not thickening?
There are a few reasons this might happen. Ensure that your heavy cream is cold before whipping. Also, using powdered sugar can help because it contains cornstarch, which stabilizes the cream. If all else fails, you can add a stabilizer or cornstarch as a last resort.

How should I serve the cake?
For a gorgeous presentation, slice the cake and serve it on a plate with a dollop of extra whipped cream on the side and additional strawberries if desired. This makes for an elegant finish perfect for any spring gathering.

Conclusion: This Spring Baking: Strawberry Shortcake Cake in 5 Steps not only is a tantalizing dessert but also embraces the spirit of the season. The combination of fluffy layers, fresh strawberries, and light whipped cream creates an indulgent treat that’s sure to become a favorite. With simple instructions and delightful variations, this cake can cater to any gathering, leaving everyone wanting more. So roll up your sleeves, gather your ingredients, and get ready to savor the flavors of spring in every slice!