Description
This delightful Strawberry Shortcake Cake features moist, tender layers of vanilla-infused cake, fresh macerated strawberries, and fluffy homemade whipped cream. Perfect for special occasions or a summery treat, this cake combines classic shortcake flavors with an elegant layered presentation, serving 8 with ease.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (for cake batter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Filling and Topping
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick while baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, using a hand mixer or stand mixer, cream the softened unsalted butter with 1 cup granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in 1 teaspoon vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which could toughen the cake.
- Divide Batter and Bake: Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely to room temperature before assembling the cake.
- Macerate Strawberries: In a bowl, combine the sliced strawberries with 1/4 cup granulated sugar. Let them sit for 15-20 minutes to macerate, releasing their natural juices and becoming sweet and juicy.
- Prepare Whipped Cream: Beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract together until stiff peaks form. Be careful not to overbeat to avoid turning it into butter.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of whipped cream on top, then evenly layer half of the macerated strawberries, including some of the juices.
- Top and Garnish: Place the second cake layer on top and repeat the whipped cream and strawberry layering. Garnish with extra fresh strawberries on top for a beautiful finish.
Notes
- For best results, use fresh, ripe strawberries for natural sweetness and vibrant color.
- You can substitute sour cream with Greek yogurt if desired for a slight tang and moisture.
- The cakes can be baked a day ahead and stored wrapped tightly in plastic wrap at room temperature.
- Chill the whipped cream before whipping for better volume and stability.
- This cake is best served the same day assembled to keep the whipped cream fresh and prevent sogginess.
