Strawberry Shortcake Cake

Oh my goodness, you guys, I am SO excited to share this recipe with you! Remember those summer days of your childhood, filled with the scent of fresh strawberries and the joy of a perfectly sweet treat? This Strawberry Shortcake Cake brings all of that back, in the best possible way. My grandma used to make a version of this, and I swear, the smell of it baking would fill the entire house, drawing everyone into the kitchen like moths to a flame. It’s not your average strawberry shortcake, though – we’re talking a fluffy, tender cake, swirled with the most amazing strawberry filling, all topped with a simple glaze. Honestly, it’s a far cry from the store-bought, dry version we often see. Think of it as a step up from a classic, a cake that’s simple enough for a weeknight, but special enough for a celebration. In fact, this cake is the answer for when you want a burst of freshness and flavor. It’s my go-to when I’m craving something sweet, but I don’t want to spend hours in the kitchen. Compared to a traditional layer cake, this is a breeze, trust me.

What is strawberry shortcake cake?

So, what *is* a Strawberry Shortcake Cake? Well, imagine taking everything you love about classic strawberry shortcake – the fresh strawberries, the sweet cream, the tender, almost biscuit-like cake – and turning it into a beautifully swirled cake. Think of it as the best parts of strawberry shortcake and a classic vanilla cake merging together. The name says it all, really. It’s a cake that truly captures the essence of strawberry shortcake, but in a form that’s perfect for sharing. The cake itself is light and fluffy, with a subtle sweetness that’s perfectly complemented by the tartness of the strawberries and the smooth, sweet glaze on top. It’s essentially a celebration of summer flavors, baked into a single, beautiful dessert.

Why you’ll love this recipe?

Okay, let’s talk about why this Strawberry Shortcake Cake is a total winner. First off, the flavorIt’s a symphony of tastes and textures. The cake itself is incredibly light and airy, with a delicate vanilla flavor that lets the cake breathe. Why do strawberries shine? The Strawberry filling, with its juicy, bursting-with-flavor berries, adds the perfect touch of sweetness. What is the glaze on top? It just brings everything together in a beautiful, sweet, and slightly tangy way. Yum!

Then there’s the third pointsimplicityIs this cake easy to make? No complicated techniques or hard-to-find ingredients here. What is the best way to make a cake? Even if you’re not a seasoned baker, you can nail this. I have made this recipe so many times over the years, I can almost make it with my eyes closed!

Next up, Cost-. This recipe uses pretty basic ingredients, and chances are, you already have most of them in your pantry! Strawberries are usually pretty affordable, especially when they’re in season. So, it’s a fantastic dessert option that won’t break the bank.

And finally, the last one, TheversatilityWhat are some good summer desserts to serve at a BBQ? What is the best way to surprise someone with a special treat? What are some good things to do on a Tuesday night? I like to add whipped cream to a berry cake. You can customize it with different types of berries, or you can serve it as an appetizer. What is better, a scoop of vanilla ice cream? What are the possibilities? What I love most about this is how adaptable it is – I often swap out the glaze for a dusting of paint. I’m short on time, but I love powdered sugar. It’s still absolutely delicious.

What’s better than my chocolate chip cookie recipe, or my grandma’s apple pie recipe? What is my go to book?

How do you make a strawberry shortcake cake?

Quick Overview

Alright, here’s the lowdown: You’ll start by making a simple vanilla cake batter. Then, you’ll fold in a vibrant strawberry filling, creating those gorgeous swirls. You’ll bake it to golden perfection, and then, once cooled, top it with a sweet glaze. See? Simple! This method works because we’re using a combination of the perfect amount of liquid and sugar for a moist result. It allows the cake to bake up with a tender crumb, and the swirl ensures that every bite is bursting with that amazing strawberry flavor. Promise, this isn’t a complicated process, and the results are absolutely worth it!

Ingredients

For the Main Batter:

• 2 1/2 cups all-purpose flour – I always sift my flour, but you can skip that step if you’re short. Just make sure you measure it properly – lightly spoon it into your measuring cup and level it off. If you want to try this with gluten-free flour, the result is also great, and I’ll get to that soon.

• 1 tablespoon baking powder – This is what makes the cake nice and fluffy. Make sure your baking powder is not expired – you don’t want a flat cake!

• 1/2 teaspoon salt – Salt is key to balance the sweetness and enhance the other flavors.

• 1 cup (2 sticks) unsalted butter, softened – Make sure your butter is truly softened (but not melted). It should give a little when you press it. This is important for getting a light and airy cake. Also, make sure it’s at room temperature.

• 1 3/4 cups granulated sugar – This gives the cake its sweetness and helps with the texture. What are some ways to use less sugar?

• 2 large eggs – Room temperature eggs will incorporate better into the batter. If you forget to take them out, just place them in a bowl of warm water for ten minutes to warm up. Is it possible to get them up

• 1 teaspoon vanilla extract – Pure vanilla is best, but imitation works in a pinch. What gives vanilla that warm flavor?

• 1 cup milk – Any type of milk works. I’ve tested this with almond milk, and it actually made it even creamier!

For the Filling:

• 1 pound fresh strawberries, hulled and chopped – Fresh is best, but frozen and thawed will also work. Work in a pinch. If you use frozen, make sure to drain off any excess liquid before adding them to the batter.

• 1/4 cup granulated sugar – Again, adjust to your preference, depending on how sweet your berries are.

• 1 tablespoon lemon juice – This adds a nice zing that brightens up the flavor. Can you use lime juice?

For the Glaze:

• 1 1/2 cups powdered sugar – Make sure it’s sifted to avoid any lumps.

• 2-4 tablespoons milk – Start with 2 tablespoons and add more until you reach your desired consistency.

• 1/2 teaspoon vanilla extract – Just a touch for extra flavor.

What are the steps to

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position. This is important for even baking. How do you grease a 9-inch round cake pan? I always do this when I’m baking a cake to prevent sticking! How do I make a cake that comes out? If you want extra protection, you can line the bottom of the pan with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Set aside. This step is crucial because it makes sure the baking powder is evenly distributed throughout the mixture. How do I make a cake rise? Make sure to mix for at least 30 seconds to fully incorporate the ingredients.

Step 3: Mix Wet Ingredients

In a separate large bowl, cream together the softened butter and sugar until light and fluffy. This can take a few minutes with an electric mixer, or about 5-7 with a stand mixer! Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure the eggs are fully incorporated after each addition. It’s important that the butter and sugar are properly creamed before adding the eggs; it helps to create the air pockets that give your cake its light and airy texture. Slowly pour in the milk, mixing until just combined.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – overmixing develops the gluten in the flour, which can make the cake tough. Once the ingredients are just combined, stop mixing! The batter should be smooth, but with a few lumps – that’s totally okay. Overmixing is one of the most common mistakes, so try to avoid it!

Step 5: Prepare Filling

In a medium bowl, combine the chopped strawberries, sugar, and lemon juice. Set aside. What is the best way to prepare this mixture for a party? How do you macerate strawberries? The longer it sits, the more flavorful the filling will become. Gently stir the strawberries. The mixture should be a bit saucy, with an vibrant color and aroma.

Step 6: Layer & Swirl

Pour about half of the cake batter into the prepared cake pan. Then, dollop the strawberry filling evenly over the batter. Finally, pour the remaining batter over the strawberry filling. Now, for the fun part! Use a knife or skewer to gently swirl the batter and filling together. Don’t overdo it – you want to create a marbled effect, not completely mix everything together. You should still see ribbons of the strawberry filling throughout the batter. It’s so beautiful when you cut into it!

Step 7: Bake

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on your cake as it bakes. Ovens can vary, so the baking time might be slightly different for you. If the top of the cake starts to brown too quickly, you can tent it with foil. Once baked, let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This is also important to let it cool because the cake will continue to bake after you pull it out of the oven.

Step 8: Cool & Glaze

While the cake is cooling, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Set aside. If the glaze is too thick, add a little more milk, one teaspoon at .50, until you reach your desired consistency. What is the desired consistency Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing.

Step 9: Slice & Serve

Once the glaze has set, it’s time to slice and serve! I like to use a serrated knife to get clean cuts. I also like to wipe the knife clean between each slice to keep everything neat and tidy. What are some good ways to make a whipped cake? Is vanilla ice cream a good substitute for fresh strawberries? What is the perfect ending to a meal?

What to Serve It With

Oh, the possibilities! This Strawberry Shortcake Cake is the ultimate crowd-pleaser, perfect for any occasion.

For Breakfast: It’s perfect with a strong cup of coffee! You can slice it up and serve it alongside some scrambled eggs or bacon for a special weekend breakfast treat. Everyone will think you slaved away in the kitchen, but it’s such a simple recipe!

For Brunch: This cake makes a beautiful centerpiece for a brunch spread. Serve it with mimosas or Bellinis for an elegant touch. Arrange slices on a pretty platter and garnish with fresh strawberries and mint leaves. I do this a lot when my family comes over!

As Dessert: This is obviously perfect after dinner. For an extra special touch, pair it with a scoop of vanilla ice cream or a dollop of homemade whipped cream. It’s a wonderful way to end a meal and is always a hit with guests.

For Cozy Snacks: Sometimes, I just want a slice of cake with a cup of tea! I’ll cut a big slice for myself, or serve it alongside some of my kids’ favorite snacks. It’s perfect when you’re craving something sweet at 10 p.m. but don’t want to bake a whole cake.

Top Tips for Perfecting Your Strawberry Shortcake Cake

Here are a few little tricks and tips I’ve learned over the years that will help you create the perfect Strawberry Shortcake Cake, every time.

Zucchini Prep: I’ve mentioned this before, but it’s so important to properly soften the butter for the best results! Make sure the butter is at room temperature. This lets the cake batter mix to be light and fluffy, and the cake will rise perfectly.

Mixing Advice: As I mentioned before, it’s essential not to overmix the batter. Overmixing can result in a tough cake. Mix the wet and dry ingredients until just combined. It’s okay if there are a few lumps! Also, gently fold in the strawberry filling, to maintain those delicious swirls.

Swirl Customization: Don’t be afraid to get creative with the swirls! Use a knife or skewer to create a marbled effect in the cake batter. Experiment with different swirling patterns – you can go for a more subtle marble or a bolder, more defined swirl. It’s fun to get creative.

Ingredient Swaps: I’ve tested a few ingredient swaps over time. For a lighter version, try using half the sugar in the cake batter – it still tastes great! You can also substitute the all-purpose flour with a gluten-free blend. Just make sure it’s a blend that’s designed for baking, and that it contains xanthan gum. I’ve tested this with almond milk, and it actually made it even creamier!

Baking Tips: Make sure to preheat your oven thoroughly! An oven thermometer can be helpful, as oven temperatures can vary. Keep an eye on the cake while it’s baking and adjust the baking time as needed. If the top of the cake is browning too quickly, you can tent it with foil. You can also check for doneness with a toothpick – it should come out clean or with a few moist crumbs attached.

Glaze Variations: You can adjust the consistency of the glaze by adding more or less milk. For a thicker glaze, use less milk. For a thinner glaze, add a little more. You can also add a few drops of food coloring to the glaze for a fun, festive touch. I’ve tried adding a pinch of lemon zest to the glaze, which is so good!

Storing and Reheating Tips

This Strawberry Shortcake Cake is even better the next day, but here’s how to keep it at its best.

Room Temperature: The cake can be stored at room temperature for up to 2 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out. This is the easiest way to store it!

Refrigerator Storage: For longer storage, you can refrigerate the cake for up to 4 days. Again, make sure to wrap it tightly or store it in an airtight container. The glaze might get a little sticky in the fridge, but it will still taste delicious.

Freezer Instructions: You can freeze the cake for up to 2-3 months. Wrap the cake tightly in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe bag. Thaw the cake in the refrigerator overnight before serving. I usually just store mine in the fridge, but this works great if you want to make it ahead of time.

Glaze Timing Advice: If you’re planning to freeze the cake, I recommend glazing it after thawing. This helps to prevent the glaze from becoming too sticky. Also, the glaze can be made ahead of time and stored in the refrigerator until you’re ready to use it.

Frequently Asked Questions

Can I make this gluten-free?

Yes, absolutely! You can substitute the all-purpose flour with a gluten-free baking flour blend. Make sure the blend you choose is specifically designed for baking and contains xanthan gum (this helps with the texture). You might also need to adjust the amount of milk slightly, depending on the brand of flour. Follow the instructions on the flour package, or add a little more milk at a time until you get the right consistency. The texture might be slightly different, but it will still be delicious!

Do I need to peel the zucchini?

You don’t have to peel the zucchini, but it’s a matter of preference! The peel does have nutrients, but sometimes it can affect the texture of the cake. For a smoother texture, you can peel the zucchini before grating it. If the zucchini is young and has tender skin, you might not even notice the peel. If the skin is tough, or if you want a more uniform texture, peeling is a good idea.

Can I make this as muffins instead?

Yes, this recipe can be adapted for muffins! Simply line a muffin tin with paper liners or grease the tin well. Fill each liner about 2/3 full with the cake batter, then add a spoonful of the strawberry filling. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool completely before glazing.

How can I adjust the sweetness level?

You can definitely adjust the sweetness to your liking. The easiest way to reduce the sweetness is to use less sugar in the cake batter and/or the strawberry filling. You can also use a sugar substitute, but the results might vary, so it’s best to start with a smaller amount. Taste the batter and the filling as you go, and adjust the sweetness accordingly. Be mindful of the sweetness of your strawberries, too – if they’re already very sweet, you might want to reduce the sugar in the recipe.

What can I use instead of the glaze?

If you’re not a fan of glaze, or if you’re short on time, there are other great options! You could simply dust the cake with powdered sugar. You could top it with a simple whipped cream (freshly made or store-bought). You could even serve it with a scoop of vanilla ice cream or a dollop of yogurt! A drizzle of honey would also be a delicious touch.

Final Thoughts

Well, there you have it! This Strawberry Shortcake Cake is more than just a dessert; it’s a little slice of happiness. It’s the perfect combination of flavor, simplicity, and joy, all baked into one beautiful cake. What I love most is that it’s a recipe that brings people together. Whether you’re making it for a special occasion or just because you’re craving something sweet, this cake is sure to bring a smile to everyone’s face. If you loved this one, you should definitely check out my other recipes, like the classic chocolate cake! Happy baking! I can’t wait to hear how your Strawberry Shortcake Cake turns out – please, let me know in the comments how it goes! And if you have any variations you’d like to share, I’m all ears!

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