Experience the delight of homemade Strawberry Shortcake Cake, a luscious dessert that combines airy sponge layers with fresh strawberries and a silky stabilized whipped cream. This cake is not just a treat for the taste buds but also a feast for the eyes, showcasing the vibrant colors and textures of fresh strawberries contrasted against fluffy, white cream. Perfect for any celebration or as a refreshing summer dessert, this cake promises to bring joy and satisfaction to your table.
Why You’ll Love This:
This Strawberry Shortcake Cake is a classic dessert reimagined into a stunning cake that is perfect for sharing. The light, buttery sponge cake layers are balanced beautifully with the juiciness of fresh strawberries and the richness of homemade whipped cream stabilized with gelatin to hold its shape. This cake is an excellent choice for those who appreciate desserts that are not overly sweet but are filled with natural flavors and textures.
Perfect Occasion:
Ideal for spring and summer gatherings, this cake makes an excellent centerpiece for Mother’s Day, Easter, birthdays, or any festive occasion. It’s particularly fitting for garden parties and outdoor celebrations where its freshness can be enjoyed in the natural ambiance. It’s also a great choice for afternoon tea or as a weekend treat to enjoy with family.
Decoration Tips:
To enhance the visual appeal of the cake, arrange whole strawberries on top for a beautiful and appetizing decoration. You can also garnish with mint leaves for a pop of color or sprinkle with powdered sugar for a refined finish. For a more elaborate decoration, consider piping additional whipped cream around the top and the base of the cake, or create chocolate shavings to sprinkle over the top for a touch of elegance.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour (300g)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar (297g)
- 1/2 cup unsalted butter, softened (113g)
- 1/2 cup canola or vegetable oil (118ml)
- 3 eggs, room temperature
- 2 tsp vanilla
- 3/4 cup buttermilk, room temperature (177ml)
For the Strawberry Filling:
- 3 1/2 cups sliced strawberries (581g)
- 3 Tbsp granulated sugar
For the Stabilized Whipped Cream:
- 1 1/2 tsp unflavored gelatin
- 2 Tbsp cold water (30ml)
- 2 1/4 cups cold heavy whipping cream (532ml)
- 1/2 cup powdered sugar (56g)
- 1 1/2 tsp vanilla
- Cake Preparation:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Whisk flour, baking powder, and salt in a bowl.
- In a large bowl, cream butter, oil, and sugar until fluffy. Add eggs one at a time, then vanilla. Alternately mix in dry ingredients and buttermilk.
- Divide batter between pans and bake for 22-30 minutes. Let cool.
- Strawberry Filling:
- Toss sliced strawberries with sugar. Refrigerate to enhance juiciness.
- Stabilized Whipped Cream:
- Dissolve gelatin in water; microwave briefly if set. Whip cream and powdered sugar to soft peaks, then drizzle in gelatin. Whip to stiff peaks.
- Assemble the Cake:
- Level cake layers. Place first layer on a plate, arrange whole strawberries for support, add filling, then whipped cream. Top with second layer, more whipped cream, and remaining strawberries.
- Refrigerate until set, then serve.
Enjoy this beautiful Strawberry Shortcake Cake, where each layer and every bite offers a celebration of sweet, creamy, and fruity flavors that are bound to make any occasion special.
