Strawberry Bliss Shortcake Cake

$- 2 cups all-purpose flour - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ¾ cup buttermilk - 2 cups fresh strawberries, hulled and sliced - 1 cup heavy cream - 3 tablespoons powdered sugar - 1 teaspoon vanilla extract (for whipped cream) - Fresh mint leaves for garnish (optional) To make a great strawberry shortcake cake, you need fresh ingredients. Start with the dry ingredients. You will need all-purpose flour, baking powder, baking soda, and salt. Measure these out carefully. Mixing them well helps create a light texture in the cake. Next, gather the wet ingredients. You need softened butter, granulated sugar, eggs, vanilla extract, and buttermilk. The butter makes the cake rich, while the buttermilk adds moisture and flavor. For the filling and topping, fresh strawberries are key. Use ripe strawberries for the best taste. You will also need heavy cream for the whipped cream. Add powdered sugar and vanilla extract to sweeten it. A little mint can make a lovely garnish. This mix of ingredients creates a balanced flavor. It makes the cake moist and sweet, perfect for any occasion. Enjoy the process of gathering these fresh items for a delightful treat. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This makes sure your cakes bake evenly. Next, take two 9-inch round cake pans. Grease them with butter. Then, dust them lightly with flour. This will stop the cakes from sticking. In a medium bowl, mix the dry ingredients. Combine 2 cups of flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk these together until no clumps remain. In a large bowl, cream ½ cup of softened butter with 1 cup of granulated sugar. Use an electric mixer on medium speed. Beat for about 3 to 5 minutes until it is light and fluffy. Now, add 2 large eggs one by one. Mix well after each one. Then stir in 1 teaspoon of vanilla extract. Gradually add the flour mixture to the wet ingredients. Alternate this with ¾ cup of buttermilk. Start and end with the flour. Mix until just combined. Don’t overmix, or your cake may be dense. Pour the batter evenly into the two prepared pans. Use a spatula to smooth the tops. Place them in the oven and bake for 25 to 30 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready. Let the cakes cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely. While the cakes cool, prepare the strawberry filling. Take 2 cups of fresh strawberries and slice them. In a medium bowl, mix the strawberries with 2 tablespoons of granulated sugar. Toss gently to coat them. Let this sit for about 15 minutes. This helps the strawberries release their juices. For the whipped cream, use an electric mixer again. Beat 1 cup of heavy cream in a mixing bowl until soft peaks form. Gradually sprinkle in 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Keep whipping until stiff peaks form. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of whipped cream on top. Add half of the macerated strawberries on this layer. Carefully place the second cake layer on top of the first. Spread more whipped cream over this layer. Add the remaining strawberries and finish with a dollop of whipped cream on top. If you want, garnish with fresh mint leaves for a nice touch. Measuring and mixing matter a lot. Use a kitchen scale for dry ingredients. This helps make sure you get it right every time. When mixing, start slow to avoid flour clouds. This gives you a smooth batter. Mixing by hand can also help. It keeps air in, which makes the cake light. Want more flavor? Add a splash of lemon juice or zest. This gives your cake a nice zing. You can also try almond extract instead of vanilla. For a fun twist, mix in some shredded coconut. Each option brings a new taste. Don't be afraid to get creative! To present your cake nicely, slice it into even wedges. Place each slice on a plate with a few extra strawberries. A dollop of whipped cream beside it adds charm. You can also use fresh mint leaves for color. Arrange everything neatly to impress your guests. Presentation makes the cake even more delightful! Pro Tips Use Fresh Strawberries: For the best flavor and texture, always opt for fresh strawberries. The sweetness and juiciness of ripe strawberries will elevate your shortcake. Don't Overmix the Batter: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, while gentle mixing keeps it light and fluffy. Chill the Whipped Cream: For the best results, chill your mixing bowl and beaters before whipping the cream. This helps it whip up faster and hold its shape longer. Let the Cake Cool Completely: Allow the cake layers to cool completely before assembling. This prevents the whipped cream from melting and keeps your cake layers intact during assembly. {{image_4}} You can change the flavor of your cake base. If you want a twist, try a chocolate cake. Use the same method but swap in chocolate cake mix instead of vanilla. A vanilla cake is a classic choice and always a hit. You can mix in some almond extract for a new flavor. This small change makes a big difference. The filling is where you can get creative. Instead of strawberries, try using chocolate ganache. This rich option adds a decadent touch. You can also use lemon curd for a zesty kick. It brings a fresh taste that pairs well with strawberries. Mix and match your fillings to keep it fun! If you need gluten-free options, use a gluten-free flour blend. Make sure it has a good mix of starches. For a dairy-free version, use coconut cream instead of heavy cream. You can also substitute almond milk for buttermilk. These adjustments keep the cake tasty for everyone! To keep your strawberry shortcake cake fresh in the refrigerator, wrap it well. I use plastic wrap or aluminum foil. This helps keep the cake moist. Place it in an airtight container if you have one. Store it in the fridge for up to three days. Make sure to keep it away from strong odors. Cakes can easily absorb smells. If you want to save some cake for later, freezing works well. First, let the cake cool completely. Then, slice the cake into pieces. Wrap each slice tightly in plastic wrap. After that, place the wrapped slices in a freezer bag. You can freeze the whole cake too. Just wrap it well and store it. The cake stays good for about two to three months in the freezer. The strawberry shortcake cake lasts about three days in the fridge. Signs of spoilage include a dry texture or off smell. If you notice mold, throw it away right away. When frozen, the cake maintains its quality for months. When you thaw it, be sure to check for any changes. Always trust your senses! Yes, you can use frozen strawberries! They work well in the filling. First, thaw them and drain excess liquid. This way, they won’t make the cake soggy. Fresh strawberries are great for flavor and texture, but frozen berries can save time. You can use several easy substitutes for buttermilk. Here are some options: - Mix ¾ cup milk with 1 tablespoon vinegar or lemon juice. Let it sit for a few minutes. - Use plain yogurt or sour cream, thinned with a little water. - Almond milk or oat milk can work too with the same vinegar trick. Testing for doneness is simple. Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. You can also gently press the top. If it springs back, it’s done! Checking at 25 minutes is a good idea. This blog post covered how to make a delicious strawberry cake. We discussed the ingredients, including dry and wet elements, filling, and topping. You learned clear step-by-step instructions for mixing, baking, and assembling your cake. We also shared tips for perfect texture and creative variations. To keep your cake fresh, we provided storage tips and answered common questions. Now, you are ready to create your own sweet strawberry masterpiece with confidence!$

Strawberry Bliss Shortcake Cake

A delightful cake layered with fresh strawberries and whipped cream, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Total Time 1 15

Course Dessert

Cuisine American

Servings 8

Calories 350 kcal

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
0.5 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
0.75 cup buttermilk
2 cups fresh strawberries, hulled and sliced
1 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract (for the whipped cream)
1 bunch fresh mint leaves for garnish (optional)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and lightly dusting with flour to prevent sticking.
In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until well combined, ensuring no clumps remain.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy, approximately 3-5 minutes.
Introduce the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Then stir in the vanilla extract until fully incorporated.
Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the flour mixture, mixing until just combined. Avoid overmixing to keep the cake light and airy.
Divide the cake batter evenly between the two prepared pans. Use a spatula to smooth the tops for even baking.
Place the pans in your preheated oven and bake for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire cooling racks to cool completely.
While the cakes are cooling, prepare the strawberry filling. In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Toss gently to coat, then let the mixture sit for about 15 minutes to allow the strawberries to macerate and release their juices.
For the whipped cream, use an electric mixer to beat the heavy cream in a mixing bowl until soft peaks form. Gradually sprinkle in the powdered sugar and the teaspoon of vanilla extract while continuing to beat until stiff peaks form.
Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous layer of whipped cream over this layer and top it with half of the macerated strawberries.
Carefully place the second cake layer on top of the first. Spread whipped cream over the top of this layer, then add the remaining macerated strawberries, finishing with a dollop of whipped cream on top.
If desired, garnish the cake with fresh mint leaves for an added touch of color and flavor.

Notes

To beautifully present the cake, slice it into wedges and serve each slice with a side of extra strawberries and whipped cream in small bowls for guests to enjoy.

Keyword cake, dessert, shortcake, strawberry