Delicious Strawberry Shortcake Cake for Summer Bliss
This delightful strawberry shortcake is the perfect dessert for summer gatherings, featuring layers of moist cake topped with fresh strawberries and whipped cream.
Equipment
- 8-inch round pan
- Mixing bowl
- Whisk
- Spatula
Ingredients
For the Cake
- 2 cups all-purpose flour gluten-free flour can be used as a substitute
- 2 tbsp baking powder
- 1 tsp salt
- 1 cup granulated sugar can be replaced with a natural sweetener
- 2 tsp vanilla extract use pure vanilla for best results
- 1/2 cup unsalted butter (cold) can substitute with margarine or non-dairy alternative
- 1 cup milk use whole, low-fat, or non-dairy milk
- 1 tbsp demerara sugar optional topping for added crunch
For the Topping
- 1 cup heavy whipping cream can substitute with coconut cream for dairy-free option
- 1 tsp vanilla extract to enhance flavor in whipped cream
- 2 cups fresh strawberries other berries can be used as alternatives
- 1 tbsp granulated sugar for macerating strawberries
Instructions
How to Make Strawberry Shortcake
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round pan by lining it with parchment paper and greasing the sides to ensure an easy release.
- Combine the dry ingredients by placing flour, baking powder, sugar, and salt into a large bowl. Mix them well to blend everything together for a balanced flavor.
- Cut cold butter into the dry mixture. Use your fingers or a pastry cutter until the mixture resembles coarse crumbs, ensuring a delightful texture in your cake.
- Create a well in the center of the flour mixture. Pour in milk and vanilla extract, and stir gently until just combined—don’t overmix to maintain that light texture.
- Spread the batter into your prepared pan. For added texture, sprinkle demerara sugar on top, giving that perfect crunch as it bakes.
- Bake the cake for 30-35 minutes, or until a knife inserted into the center comes out clean. Allow it to cool for 15 minutes in the pan before turning it out to cool completely.
- Macerate sliced strawberries by sprinkling them with sugar. Let them sit aside; this draws out their juices and enhances their sweet flavor.
- Whip the heavy cream in a bowl until soft peaks form. Mix in a touch of vanilla for that extra delicious flavor in your luscious topping.
- Assemble the cake once it’s completely cool. Generously spread whipped cream on top, and finish it off with the macerated strawberries before serving this beautiful summer treat.
Notes
Store leftover cake in an airtight container for up to 1 day. Store cream and strawberries separately until ready to serve for best texture.