There’s something enchanting about the sight of a beautifully layered cake adorned with vibrant strawberries, and that’s exactly what this Moist Strawberry Shortcake Cake delivers. Picture this: a sunny afternoon gathering with friends and family, everyone drawn to the enticing aroma wafting from the kitchen as I unveil this masterpiece. The fluffy layers, complemented by a light cream cheese frosting, promise a delightful blend of flavors that beckons a smile from every guest.
This recipe is a game-changer if you find yourself at a crossroads, tired of the same old desserts. With its simple preparation, this elegant cake becomes a go-to for celebrations or cozy get-togethers. You won’t believe how effortlessly it comes together, making it the perfect sweet treat that doesn’t require endless hours in the kitchen. So, let’s embrace the delight of homemade indulgence and bring joy into our homes with this charming dessert that captures the essence of freshness and flavor—all while being remarkably easy to create!
Why will you love Moist Strawberry Shortcake Cake?
Deliciously Light: Enjoy the fluffy texture of this cake, expertly balanced with light cream cheese frosting and fresh strawberries that add a burst of flavor.
Easy to Make: The straightforward instructions make this recipe perfect for both seasoned chefs and home bakers alike.
Versatility for All Occasions: Ideal for birthdays, brunches, or just a sweet treat at home, it fits any gathering beautifully.
Make-Ahead Friendly: Prepare the cake layers in advance, saving time to focus on enjoying your time with family and friends.
Visually Stunning: Layering the vibrant strawberries against the white frosting creates a stunning centerpiece that impresses at any table.
Your guests will be thrilled with this showstopper that’s as delightful to look at as it is to eat!
Moist Strawberry Shortcake Cake Ingredients
For the Cake Layers
• Flour (2.75 cups) – Provides essential structure; for best results, opt for King Arthur all-purpose flour.
• Baking Powder (3 tsp) – Acts as a leavening agent, ensuring your cake rises to fluffy perfection.
• Salt (0.75 tsp) – Enhances flavor; a must in all baked goods to bring out the sweetness.
• Sugar (1.9 cups) – Not only sweetens, but also adds moisture; adjust this based on the tartness of your strawberries.
• Vegetable Oil (0.5 cup) – Keeps the cake moist; substitute with melted butter for a richer taste.
• Eggs (2) and Egg Whites (2) – Provide both structure and leavening for a light cake.
• Vanilla Essence (2.5 tsp) and Almond Essence (0.5 tsp) – Add a delightful complexity to the flavor of your cake.
• Sour Cream (2/3 cup, room temperature) – Contributes moisture and a tender crumb; using it at room temp avoids lumps.
• Milk (3/4 cup) – Adds moisture and creaminess; feel free to use dairy-free alternatives.
For the Strawberry Filling
• Strawberries (3 cups, hulled and sliced) – Fresh strawberries provide vibrant flavor and moisture; frozen will work in a pinch.
• Strawberry Jam (2 tbsp) – Enhances the strawberry flavor; essential for macerating the fruit for a luscious filling.
For the Frosting
• Cream Cheese (8 oz, softened) – The base for your frosting; ensure it’s soft for a smooth blend.
• Powdered Sugar (1 cup, sifted) – Sweetens the frosting and removes lumps, ensuring a creamy texture.
• Heavy Cream (2.25 cups) – Whipped for a light and fluffy frosting that perfectly complements the cake.
This Moist Strawberry Shortcake Cake is not only a feast for the eyes but also a joyous celebration of flavors that will keep your guests coming back for more!
How to Make Moist Strawberry Shortcake Cake
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Preheat Oven: Start by preheating your oven to 350°F (175°C). This ensures an even bake for your delightful layers.
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Prepare Pans: Grease three 8-inch round cake pans and line the bottoms with parchment paper. This helps in easy removal of the cakes once baked.
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Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Whisk them together nicely to ensure the leavening agent is well-distributed.
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Mix Wet Ingredients: In an electric mixer, blend the sugar, vegetable oil, eggs, vanilla, almond essence, and sour cream until lightened and fluffy. This step incorporates air for a deliciously light cake!
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Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix until just combined; avoid overmixing to keep the cake fluffy.
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Bake: Divide the batter evenly among the prepared pans. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
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Cool Layers: Let the cakes cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely; this prevents sogginess.
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Prep Filling: In a bowl, mix the sliced strawberries with the strawberry jam. This not only enhances taste but also helps macerate the berries for a juicy filling.
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Make Frosting: Beat the softened cream cheese and sifted powdered sugar until smooth. Then, gently fold in the whipped heavy cream for that light, fluffy frosting.
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Assemble Cake: Start with one layer of cake, spread frosting on top, and add a layer of macerated strawberries. Repeat the layers, finishing with frosting on the top and sides of the cake.
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Chill: Place the fully assembled cake in the refrigerator for at least 30 minutes before serving. This helps the layers set and makes for easier slicing.
Optional: Garnish with additional fresh strawberries on top for that extra splash of color!
Exact quantities are listed in the recipe card below.
Expert Tips for Moist Strawberry Shortcake Cake
Cool Completely: Allow each cake layer to cool entirely before frosting to prevent melting and slipping of the cream cheese frosting.
Don’t Overmix: When combining wet and dry ingredients, mix until just combined to ensure a light texture; overmixing can lead to a dense cake.
Use Room Temperature Ingredients: Ensure your sour cream and cream cheese are at room temperature for easier mixing and a smoother frosting, enhancing the overall flavor of the Moist Strawberry Shortcake Cake.
Freeze Layers Briefly: If you’re nervous about crumbs getting into your frosting, briefly freeze the cool layers to make assembly easier and neater.
Fresh Strawberries: Always choose fresh, ripe strawberries for the best taste. If they’re not in season, frozen can work, but remember to thaw and drain excess moisture.
Make Ahead Options
These Moist Strawberry Shortcake Cakes are perfect for meal prep enthusiasts! You can bake the cake layers up to 24 hours in advance, allowing them to cool completely before wrapping each layer tightly in plastic wrap and refrigerating. Additionally, you can prepare the macerated strawberries (sliced strawberries mixed with jam) and frosting (cream cheese frosting whipped and ready) a day ahead also; just store them separately in airtight containers in the fridge for up to 3 days. Before serving, simply assemble the cake by layering the components, which will ensure your dessert is just as fresh and delightful as if you made it the same day. Enjoy the time-saving benefits and impress your guests with minimal effort!
What to Serve with Moist Strawberry Shortcake Cake?
Creating the perfect meal means offering delicious pairs, where every bite complements that heavenly strawberry delight.
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Fresh Berries: A mix of seasonal berries adds color and a juicy, tart contrast to the sweet cake while enhancing its freshness.
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Whipped Cream: Light and airy, a dollop of freshly whipped cream heightens the cake’s indulgence, inviting guests to indulge in each bite.
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Coffee or Tea: A warm cup of coffee or herbal tea balances the sweetness of the cake, providing a comforting finish to your dessert experience.
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Lemon Sorbet: This refreshing frozen treat cleanses the palate, making it a delightful companion to the sweet layers of the shortcake.
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Vanilla Ice Cream: A scoop of rich vanilla ice cream melds beautifully with the warm cake layers, creating a luscious two-textured dessert experience.
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Sparkling Wine: Pairing the cake with a glass of sparkling wine brings a festive touch, highlighting the joyful vibes of any gathering.
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Fruit Salad: A light, zesty fruit salad brings in various flavors, contrasting the heaviness of the frosting, while enhancing the overall fruitiness of the cake.
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Chocolate Drizzle: A simple drizzle of warm chocolate sauce adds a rich note that sweetly contrasts the berry flavors in the cake.
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Lemonade: A refreshing glass of homemade lemonade will cut through the sweetness, making the dessert feel balanced and refreshing.
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Chocolate Covered Strawberries: A decadent addition that nods to the cake’s filling while offering an extra layer of indulgence to your spread.
Variations & Substitutions for Moist Strawberry Shortcake Cake
Feel free to explore these delightful twists that can elevate your baking experience and personalize your cake beautifully!
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Seasonal Fruits: Swap strawberries for other fruits like blueberries or raspberries for a fresh flavor boost. Each fruit brings its unique sweetness, creating a delightful variation that everyone will love!
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Greek Yogurt: Replace sour cream with Greek yogurt for a tangier twist. This swap not only changes the flavor profile but also adds a dose of protein to the cake.
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Gluten-Free: For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend. This allows everyone to enjoy your delicious creation without sacrificing flavor!
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Coconut Cream: Try using coconut cream instead of heavy cream in the frosting for a tropical twist that adds a lovely richness. The hint of coconut pairs wonderfully with strawberries!
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Flavor Infusion: Incorporate citrus zest, like lemon or orange, into the batter for a refreshing citrus note that brightens the cake even more. This twist can change the whole vibe of your dessert!
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Chocolate Drizzle: Add a drizzle of melted chocolate on top of your frosted cake for an indulgent chocolatey layer. The combination of chocolate and strawberries is always a winner!
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Nuts Add Crunch: Mix in chopped nuts like pecans or walnuts to the batter for a delightful crunch. Adding a layer of nuts can introduce a whole new texture to your cake.
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Spice It Up: Include a dash of cinnamon or nutmeg in the cake batter for an extra warming spice flavor. These spices can elevate the overall richness of your dessert, making it perfect for colder months.
Feel free to get creative with these variations; after all, baking is about experimenting and making it your own!
How to Store and Freeze Moist Strawberry Shortcake Cake
Fridge: Store leftover cake in an airtight container for up to 2-3 days. Cover it well to prevent it from drying out and to keep flavors intact.
Freezer: If you have unassembled cake layers, wrap each layer tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 2 months.
Reheating: To refresh cake layers after freezing, let them thaw in the fridge overnight. You can gently warm them in the microwave for a few seconds if desired, just before frosting or serving.
Assembled Cake: It’s best to eat the Moist Strawberry Shortcake Cake fresh. Once assembled with frosting and strawberries, freezing is not recommended as the texture and taste can suffer.
Moist Strawberry Shortcake Cake Recipe FAQs
How do I select ripe strawberries for my cake?
Absolutely! Look for strawberries that are bright red, firm, and fragrant. Avoid those with dark spots or bruising; they won’t taste as good and can ruin the texture of your cake. If you can, opt for organic strawberries to ensure they are free from pesticides.
What’s the best way to store leftover Moist Strawberry Shortcake Cake?
Very! Store any uneaten cake covered in an airtight container in the fridge for up to 2-3 days. This helps prevent it from drying out and keeps the flavors fresh. Don’t forget to cover it well!
Can I freeze the cake layers?
Of course! If you want to make your cake layers in advance, wrap each cooled layer tightly in plastic wrap and then cover with aluminum foil. This method prevents freezer burn, allowing them to be stored for up to 2 months! When ready to use, let them thaw in the fridge overnight for best results.
What can I do if my cake layers turn out dense?
Oh dear, it happens! If your cake is dense, it may be due to overmixing or too much flour. Next time, make sure to mix the wet and dry ingredients just until combined. For best results, measure flour using the spoon-and-level method instead of scooping straight from the bag to avoid packing it down.
Is there a way to make this cake gluten-free?
Absolutely! For a gluten-free version of Moist Strawberry Shortcake Cake, substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that all your other ingredients (like the baking powder) are gluten-free to keep the dessert safe!
Can my pet eat strawberries? Are there any allergies to consider?
Yes, strawberries are generally safe for pets, but it’s best to share in moderation and cut them into small pieces. As for allergies, keep in mind that the cream cheese and heavy cream in the frosting can trigger dairy allergies in some people, so consider providing an alternative or just serve fruit on its own!
Moist Strawberry Shortcake Cake: Sweet Bliss for Every Occasion
Equipment
- Electric mixer
- 8-inch round cake pans
- Mixing bowls
- Whisk
- Spatula
- - Wire racks
Ingredients
For the Cake Layers
- 2.75 cups Flour King Arthur all-purpose flour recommended
- 3 tsp Baking Powder Leavening agent
- 0.75 tsp Salt Enhances flavor
- 1.9 cups Sugar Adjust based on strawberry tartness
- 0.5 cup Vegetable Oil Can substitute with melted butter
- 2 whole Eggs Provide structure and leavening
- 2 whole Egg Whites Provides a light cake
- 2.5 tsp Vanilla Essence
- 0.5 tsp Almond Essence
- 2/3 cup Sour Cream Use at room temperature
- 3/4 cup Milk Dairy-free alternatives are fine
For the Strawberry Filling
- 3 cups Strawberries Hulled and sliced
- 2 tbsp Strawberry Jam Enhances flavor
For the Frosting
- 8 oz Cream Cheese Softened
- 1 cup Powdered Sugar Sifted
- 2.25 cups Heavy Cream Whipped
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease three 8-inch round cake pans and line with parchment paper.
- In a bowl, combine flour, baking powder, and salt.
- In an electric mixer, blend sugar, vegetable oil, eggs, vanilla, almond essence, and sour cream until fluffy.
- Gradually add dry ingredients alternating with milk until just combined.
- Divide batter among the pans and bake for 18-22 minutes.
- Let cakes cool for 10 minutes in pans before transferring to wire racks.
- Mix strawberries with strawberry jam.
- Beat softened cream cheese and powdered sugar until smooth, then fold in whipped heavy cream.
- Assemble by layering cake, frosting, and macerated strawberries.
- Chill for at least 30 minutes before serving.