Can I use frozen strawberries instead of fresh?

Absolutely! Frozen strawberries work great in this recipe. Just make sure to thaw them and drain any excess liquid before using. The flavor will be just as delicious, and you can enjoy this Strawberry Shortcake Cake year-round. 🍓

Can I make this cake ahead of time?

You betcha! This cake is perfect for making in advance. Bake the cake layers, let them cool completely, then wrap them tightly and store them in the fridge or freezer. When you're ready to assemble, just whip up the cream and layer everything together. Easy peasy! 🍰

How should I store any leftover cake?

To keep your Strawberry Shortcake Cake fresh and delicious, store any leftovers in the fridge, covered, for up to 5 days. The cake and whipped cream should be stored separately to prevent sogginess. And if you happen to have any frozen slices, just thaw them overnight in the fridge before serving. 🧊

Can I use a different type of berry instead of strawberries?

Absolutely! Feel free to get creative with your berry selection. Blueberries, raspberries, or a mix of all three would be absolutely divine in this cake. Just be sure to adjust the sweetness as needed, since different berries have varying levels of tartness. 🫐

Do I need to use a stand mixer for the whipped cream?

Nope, no fancy equipment required! You can absolutely make the whipped cream by hand with a good old-fashioned whisk. Just be prepared to put in a little elbow grease, but trust me, the end result will be worth it. 💪 And if you do have a stand mixer, by all means, put it to work – your arms will thank you. 🤖

Strawberry Shortcake Cake: A Delightful Treat

Ingredients

Scale

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup milk

3 ½ teaspoons baking powder

1 teaspoon vanilla extract

½ teaspoon salt

4 large eggs

2 cups fresh strawberries, sliced

1 cup heavy whipping cream

2 tablespoons powdered sugar

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Once cooled, slice the cakes in half horizontally to create four layers.
Whip the heavy cream with powdered sugar until stiff peaks form.
Place one layer of cake on a serving plate, spread a layer of whipped cream, and top with sliced strawberries.
Repeat the layers with the remaining cake, whipped cream, and strawberries. Finish with a dollop of whipped cream on top.
Chill for 30 minutes before serving to let the flavors meld.

Notes

For added flavor, consider using vanilla bean paste instead of vanilla extract.

This cake can be made a day in advance; just keep it refrigerated until serving.

Feel free to substitute other berries for strawberries or mix with a berry compote for variety.

Author: Astrid
Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Cozy Casseroles & Comfort Classics 🍲
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 300 kcal
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

Keywords: strawberry, cake, dessert, shortcake