Description
Delight in this classic strawberry shortcake cake featuring layers of moist, tender cake paired with sweet macerated strawberries and fluffy whipped cream. Perfect for a summer gathering or a light dessert, this recipe combines the best of fresh fruit and rich cream in a beautifully layered cake.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Strawberries:
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside; these dry ingredients will provide structure and leavening to the cake.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, indicating good aeration.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to create a smooth batter. Stir in the vanilla extract for aromatic sweetness.
- Combine Dry Ingredients and Sour Cream: Alternately add the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Divide and Bake Batter: Evenly pour the batter into the prepared cake pans and smooth the surface with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes. Then, transfer them onto a wire rack and let them cool completely before assembling the cake.
- Macerate Strawberries: Mix the sliced strawberries with granulated sugar in a bowl and let them sit for 15-20 minutes. This draws out juices and sweetens the strawberries.
- Prepare Whipped Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a luscious topping for the cake.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of whipped cream on top, then add a layer of macerated strawberries over the cream.
- Complete Layering: Add the second cake layer on top and repeat the layering process with whipped cream and strawberries. Garnish with extra strawberries if desired and serve.
Notes
- Make sure all ingredients, especially butter and eggs, are at room temperature to ensure smooth blending and optimal cake texture.
- Do not overmix the batter after adding dry ingredients to avoid a dense cake.
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- Chill the mixing bowl and beaters before whipping the cream to achieve better volume and texture.
- The cake layers can be baked a day ahead and stored wrapped tightly in plastic wrap to enhance moisture retention.
- For a lighter variation, substitute sour cream with Greek yogurt and use a reduced-fat whipped topping instead of heavy cream.
