Print

Fluffy Strawberry Shortcake Cake Recipe Easy Homemade Dessert with Fresh Berries

fluffy strawberry shortcake cake - featured image
Print Recipe

A light, airy strawberry shortcake cake layered with whipped cream and fresh macerated strawberries, perfect for spring and summer gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (240ml) whole milk
  • 2 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • 3 cups (about 450g) fresh strawberries, sliced
  • 2 tablespoons powdered sugar
  • 1 ½ cups (360ml) heavy whipping cream, chilled
  • 1 teaspoon vanilla extract (for whipped cream)
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans or line them with parchment paper.
  2. In a large bowl, sift together the flour, baking powder, granulated sugar, and salt.
  3. In a separate bowl, beat the softened butter until creamy. Add eggs one at a time, blending well after each. Stir in vanilla extract.
  4. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix gently to avoid overworking the batter.
  5. Fold the batter gently with a rubber spatula until smooth and thick but still soft enough to spread.
  6. Divide the batter evenly between the prepared pans. Tap gently on the counter to release air bubbles.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and cakes spring back lightly when pressed.
  8. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Toss sliced strawberries with powdered sugar and optional lemon zest. Let sit for at least 15 minutes to macerate.
  10. Whip the heavy cream with vanilla extract in a chilled bowl until soft peaks form. Be careful not to overwhip.
  11. Place one cake layer on a serving plate. Spread a generous layer of whipped cream over it, then scatter half the macerated strawberries on top.
  12. Add the second cake layer and cover with remaining whipped cream. Decorate with the rest of the strawberries on top.
  13. Refrigerate the cake for at least 1 hour before serving to let flavors meld and whipped cream set.

Notes

Use room temperature eggs and butter for smooth blending. Fold batter gently to keep cake airy. Chill bowl and beaters before whipping cream. Macerate strawberries to release juices and enhance flavor. Avoid overbaking to keep cake moist. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, substitute coconut cream and plant-based milk.

Nutrition

Keywords: strawberry shortcake, fluffy cake, fresh berries, whipped cream, easy dessert, homemade cake, spring dessert, summer dessert

Find it online: https://goldensimmer.com/fluffy-strawberry-shortcake-cake-recipe-easy-homemade-dessert-with-fresh-berries/