Strawberry Shortcake Cake Topped with Whipped Cream
Okay, friends, gather ’round because I’m about to share a little piece of heaven with you – my favorite food! Strawberry shortcake cake topped with whipped cream. You know how sometimes you crave that classic strawberry shortcake, but you’re also thinking, “Man, man, what are you doing wrong?” I wish it was easier, a little more…cake-like? What is the best shortcake recipe? What are some of the easiest recipes to whip up? Is it easier to make individual shortcakes? Think of it as the love child of a sponge cake and strawberry shortcake, complete with ripe strawberries. How do you make homemade whipped cream?
What is Strawberry Shortcake Cake Topped With Whipped Cream?
What is a Strawberry Shortcake Cake Topped With Whipped Cream? Is it a light and airy cake, usually made with buttermilk or sour cream? Extra tenderness, that’s bursting with fresh strawberry flavor. Think of it as a slightly denser, more structured version of your grandma’s classic shortcake. The cake itself is sweet but not overly so, which allows the strawberries to really shine. The whipped cream, well, that’s just the perfect crowning glory, adding a cool, creamy contrast to any dessert. The fruity sweetness. What’s the kind of dessert that brings everyone together, plates piled high, smiles all over the place?
Why you’ll love this recipe?
Let me tell you, this recipe is a winner for so many reasons! First, the flavor is just incredible. The combination of sweet, juicy strawberries and the slightly tangy cake is out of this world. Then there’s the simplicity. Don’t let the “cake” part scare you – it’s seriously easy to make. We’re talking one-bowl-wonder territory here, especially if you use a mixer. Plus, the ingredients are things you probably already have on hand, or can easily find at any grocery store. No fancy pastry chef skills required! What I love most about this cake is its versatility. You can enjoy it for dessert, bring it to a potluck, or even serve it as a light and refreshing treat on a warm afternoon. It’s always a hit, no matter the occasion. It’s much easier than making individual shortcakes, and it really showcases the strawberries. If you love fruit desserts like peach cobbler or cherry pie, but you’re looking for something a little lighter and brighter, this Strawberry Shortcake Cake Topped with Whipped Cream is definitely your jam. My kids ask for this all the time, and it makes me so happy to see them devour something homemade and full of fresh fruit.
How do I make a strawberry shortcake cake with whipped cream?
Quick Overview
Making this Strawberry Shortcake Cake Topped with Whipped Cream is surprisingly straightforward. First, you’ll whip up a simple batter, fold in some diced strawberries, and bake it until golden. While the cake is cooling, you’ll prepare the easiest homemade whipped cream ever (seriously, don’t buy the stuff in a can!). Once the cake is completely cool, top it with the whipped cream and sliced fresh strawberries. That’s it! The beauty of this recipe is how little effort it takes to create something so impressive and delicious. It’s the kind of dessert that makes you look like a star baker, even if you’re just starting out.
Ingredients Notes:
For the main battery:
All-purpose FlourI always use unbleached. The base of our cake.
Granulated Sugar:Don’t skimp on sweetness, of course!
Baking Powder:What makes a cake so light?
Salt: Just a pinch to enhance the flavors.
Unsalted Butter Make sure it’s softened for easy mixing.
Eggs: They bind everything together.
Vanilla Extract: What is A touch of vanilla adds a warm, comforting flavor.
Buttermilk:This gives the cake a lovely tang and keeps it moist. If you don’t have buttermilk, you can use regular milk with lemon juice or vinegar.
Fresh Strawberries: The star of the show! Dice them into small pieces for the batter.
For the Whipped Cream:
Heavy Whipping Cream: What is itWhat is the best way to get those stiff peaks?
Powdered Sugar: For sweetness and stability.
Vanilla Extract: What is Just a touch to enhance the flavor.
Fresh Strawberries (for topping): Fresh strawberries Sliced, for that beautiful final presentation.
What is the step-
Step 1: Preheat & Prep Pan
How do I prepare a 9-inch round cake pan? I like to use a springform pan for easy removal, but I also use regular cake pans. If you’re using a regular pan, line the bottom with parchment paper for extra insurance.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined – this helps ensure that the baking powder is evenly distributed.
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the butter and sugar until light and fluffy. Set aside. Beat in the eggs one at a time, then stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning with salt and pepper. What are dry ingredients? Don’t overmix! Overmixing can lead to a tough cake.
Step 4: Combine
Gently fold in the diced strawberries. Be careful not to crush them. Is the batter pink from the strawberries?
Step 5: Bake
If you have a large cake pan, pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top.
Step 6: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. How do you prevent cake from sticking to your hands? While the cake is cooling, make the whipped cream. In a large bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. How do you not overwhip butter?
Step 7: Slice & Serve
Once the cake is completely cool, top it with whipped cream and sliced fresh strawberries. Slice and serve immediately. I like to add a little extra drizzle of strawberry juice over the top for added flavor. Enjoy!
What is the best way to serve it?
What is Strawberry Shortcake Cake Topped With Whipped Cream? If you want to take your business to the next level, here are some ideas.
For Breakfast:Serve a slice with hot coffee or tea. What’s a good way to start the day? How do you make vanilla ice cream?
For Brunch: Dress it up with some fresh mint sprigs and a dusting of powdered sugar. Pair it with a glass of sparkling wine or a mimosa for an extra special touch.
As Dessert: This is where it really shines! Serve it after a light meal, like grilled chicken or fish. A dollop of vanilla ice cream or a drizzle of chocolate sauce would be the perfect finishing touch.
For Cozy Snacks: Enjoy a slice with a warm glass of milk or a cup of herbal tea. It’s the perfect comfort food for a rainy day or a quiet evening at home. Sometimes, I’ll even add a sprinkle of graham cracker crumbs for extra texture and flavor.
My family always requests this cake for birthdays and summer barbecues. It’s a guaranteed crowd-pleaser, no matter the occasion. And the best part? It’s so easy to customize. You can add different fruits, experiment with different extracts, or even try a different type of cake. The possibilities are endless!
Top Tips for Perfecting Your Strawberry Shortcake Cake Topped with Whipped Cream
Okay, here are some tips I’ve learned over the years of making this Strawberry Shortcake Cake Topped with Whipped Cream.
Strawberry Prep: Make sure your strawberries are fresh and ripe. The riper the berries, the sweeter and more flavorful your cake will be. Also, be sure to pat them dry after washing them. Excess moisture can make the cake soggy.
Mixing Advice: Don’t overmix the batter! Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
Ingredient Swaps: If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar. Let it sit for a few minutes to curdle before adding it to the batter. You can also use almond milk for a dairy-free option.
Baking Tips: Keep an eye on the cake while it’s baking. Ovens can vary, so it may need more or less time. If the top starts to brown too quickly, you can tent it with foil.
Glaze Variations: Instead of whipped cream, you can use a simple glaze made from powdered sugar and milk. Or, try a cream cheese frosting for a richer flavor.
Oven positioning: I’ve found that baking this cake on the center rack helps it to bake evenly. Also, make sure your oven is properly preheated before you put the cake in.
I’ve made this cake countless times, and I’ve learned that the key to success is to not overthink it. It’s a simple, rustic cake, so don’t worry about making it perfect. Just have fun and enjoy the process!
Storing and Reheating Tips
If you happen to have any leftovers (which is rare in my house!), here’s how to store them:
Room Temperature: You can store the cake at room temperature for up to 2 days, but make sure to cover it tightly to prevent it from drying out. The whipped cream will start to melt after a few hours, so it’s best to refrigerate it.
Refrigerator Storage: Store the cake in the refrigerator for up to 5 days. Again, make sure to cover it tightly to prevent it from drying out. The whipped cream may soften slightly, but it will still taste delicious.
Freezer Instructions: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before serving. The texture of the cake may change slightly after freezing, but it will still be delicious.
Glaze Timing Advice: I recommend adding the whipped cream and strawberries just before serving. This will prevent the cake from getting soggy.
Frequently Asked Questions
Final Thoughts
So there you have it – my family’s beloved Strawberry Shortcake Cake Topped with Whipped Cream! I truly hope you give this recipe a try. It’s a simple, delicious, and versatile cake that’s perfect for any occasion. The fresh strawberries and creamy whipped cream are a match made in heaven. If you enjoy this recipe, be sure to check out my other fruit-filled desserts, like my blueberry muffins or my apple crisp. Happy baking, friends! I can’t wait to hear how yours turns out. Please let me know in the comments if you tried my recipe and give me ideas what could be done with it so next time it turns out even better! Don’t forget to rate the recipe and share it with your friends.
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Strawberry Shortcake Cake Topped with Whipped Cream
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter softened
- 2 teaspoon baking powder
- 0.5 teaspoon salt
- 3 large eggs room temperature
- 0.5 cup whole milk room temperature
- 1 teaspoon vanilla extract
- 2 cup sliced strawberries fresh
- 1.5 cup heavy whipping cream cold
- 0.25 cup powdered sugar
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a mixing bowl, cream the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.
- Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes before turning out onto wire racks to cool completely.
- For the whipped cream, beat the heavy whipping cream and powdered sugar together until soft peaks form.
- To assemble, place one cake layer on a serving plate, spread with a layer of whipped cream, and top with half of the sliced strawberries. Repeat with the second layer.
- Top the cake with the remaining whipped cream and strawberries. Serve immediately or chill until ready to serve.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
