Cakes

How to make a strawberry shortcake cake

This is a simple and easy cake to make for anyone with a sweet tooth. The cake itself is made from flour, sugar, eggs, butter and vanilla extract. It's topped with strawberry jam and whipped cream.

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How to make a strawberry shortcake cake

STRAWBERRY SHORTCAKE CAKE is the present stopping, attention-grabbing dessert of summer time!

This Strawberry Shortcake Cake is every part you like about strawberry shortcake – however with extra layers to like! Delicate, gentle, buttery chiffon cake is layered with brilliant, juicy strawberries and luscious cream cheese whipped cream, then layered time and again for an irresistible dessert all spring and summer time lengthy. This from scratch Strawberry Shortcake Cake recipe is recent but decadent on the similar time and assured to grow to be a brand new household, neighbor, good friend, mailman favourite. I’ve included step-by-step images, ideas and tips and every part (and extra!) that you must find out about easy methods to make this Strawberry Shortcake Cake recipe a runaway, candy, tender, succulent success! I’ve additionally included easy methods to prep forward and easy methods to freeze – now there isn’t a motive to not make this Strawberry Shortcake Cake and each scrumptious motive to make it!

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Strawberry Shortcake Cake Recipe

Nationwide Strawberry Shortcake Day isn’t till June 14, however I needed to ship this phenomenal recipe to you in time for Memorial Day, as a result of everybody goes to go loopy over this Strawberry Shortcake Cake recipe!

Reading: How to make a strawberry shortcake cake

Along with Memorial Day, you’ll need to make this cake at each probability you get – it isn’t only for pool events and barbecues however could be served at dinner events, child/bridal showers, birthday events or simply as a result of!

This Strawberry Shortcake Cake was labeled “insane” by my foodie critic sweetheart. And when you aren’t accustomed to this final praise, “insane” is reserved for less than probably the most loopy scrumptious, indescribably delectable, unbelievably palate pleasing meals. It’s a uncommon honor, even at my home. And he mentioned it repeatedly.

My different associates who I dropped leftover cake at mentioned they had been, “obsessed” and one other mentioned, “we all loved it!!!” So, I feel it’s fairly protected to say this Strawberry Shortcake Cake won’t disappoint and would possibly even be labeled with the distinguished title of “insane.”

This Strawberry Shortcake Cake would possibly look extravagant, however its spectacular stature goes down scarily simply because of the gentle chiffon cake and whipped cream – thus the towering layers. As a result of two layers simply wasn’t sufficient. So, let’s get into these layers and what makes this Strawberry Shortcake Cake the perfect in my humble opinion:

Cake Layer

Strawberry Shortcake Cake wants a light-weight, tender cake however one that’s sturdy sufficient to carry as much as the strawberry filling – the reply a butter chiffon cake! I created a cross between a chiffon cake which has the construction and moistness of a sponge cake however used butter as an alternative of oil to attain buttery bliss taste.

The cake is made additional moist and fluffy by beating the egg whites individually after which folding them into the batter. This would possibly look like a problem however you may be blown away on the outcomes as whipped egg whites can construct to eight occasions their preliminary quantity! The ensuing cake is SO tender however nonetheless agency sufficient to pile on these strawberries.

Read more: how to make simple homemade cake

What finally makes this buttery cake layer probably the most scrumptious for my part, and stand out from the remaining, is the addition of cornmeal. I swapped ½ cup flour for ½ cup cornmeal to supply a pleasant texture paying homage to the comfortable biscuits utilized in conventional strawberry shortcakes – it’s each engaging and heavenly. The cake won’t style like cornbread, nevertheless it provides simply the suitable trace of texture and taste and is my favourite a part of the cake.

So, just about I’m obsessive about this cake layer and am already planning methods to make a recipe round it. However simply once you didn’t suppose it might get any higher, right here comes the strawberry layer…

Strawberry Filling

Most Strawberry Shortcake Cake recipes solely use one pound of strawberries which can go away you wanting extra strawberry taste. This cake, nonetheless makes use of 3 kilos of strawberries in numerous varieties and is the proper use of all these recent strawberries!

We pack within the strawberries by: 1) halved strawberries are line across the perimeter of the cake; 2) chopped strawberries are macerated then coarsely processed; 3) the remaining strawberry juices are simmered to a diminished strawberry syrup then added again to the processed strawberries for layer up on layer of concentrated strawberry taste and pleasant texture, as a result of, in any case, that is Strawberry Shortcake Cake!

Whipped Cream

Whipped cream is signature layer in Strawberry Shortcake Cake, however this whipped cream topping isn’t simply whipped cream, it’s CREAM CHEESE whipped cream and it’ll make you drool.

It’s primarily the perfect of each cream cheese and whipped cream. The cream cheese makes it thick sufficient to assist the cake and the heavy cream makes it gentle and ethereal on the similar time. It’s also extra flavorful than whipped cream because of the cream cheese, sugar and lemon juice and so good you may be licking it plain.

Strawberry Shortcake Recipe Components:

THE CAKE:

  • cake flour: please DO NOT substitute with all-purpose flour! This Strawberry Shortcake Cake is a chiffon cake and subsequently it wants cake flour: cake flour is a high-quality, delicate flour with a low protein content material (versus all goal flour with the next protein content material) which interprets right into a super-tender texture, a high-quality crumb, and substantial rise. Cake flour could be discovered within the baking aisle of your grocery retailer.
  • cornmeal: any cornmeal you decide up at your grocery retailer ought to be high-quality cornmeal (even when it doesn’t particularly say so), which is what we wish – simply take care it says cornmeal and never corn flour.
  • sugar: use granulated sugar and don’t substitute with brown sugar or honey as it can change the flavour and texture of the cake.
  • baking powder: is an acidic leavening agent that works with the whipped egg whites to leaven the cake. Take care your baking powder is recent, (throw out after 6-12 months) so it really works!
  • butter: please do NOT substitute it with oil or you may be lacking out on some severe taste. Use unsalted butter so we are able to management the salt within the recipe.
  • eggs: we will probably be utilizing 10 eggs whole on this recipe – 4 entire eggs and 6 separated eggs. You’ll be able to separate the egg whites straight into the bowl you’ll be beating them in.
  • vanilla: use pure vanilla extract for greatest outcomes.
  • cream of tartar: though we simply use a pinch, cream of tartar is essential on this recipe . Its acidity helps the egg whites obtain their full quantity potential when crushed. Cream of tartar can be essential as a result of it and stabilizes the egg whites.
  • salt: enhances the flavors and cuts by way of the sweetness. You need to use good outdated desk salt.

STRAWBERRY FILLING:

  • recent strawberries: select strawberries which can be darkish purple, agency, totally ripe – however not comfortable!, and aromatic. Ripe strawberries will ship the sweetest, deepest taste.
  • Can I exploit frozen strawberries? NO, frozen strawberries have an excessive amount of moisture and won’t work for this Strawberry Shortcake Cake recipe.
  • sugar: use granulated sugar to attract out the berry juices.
  • salt: only a pinch of desk salt will do the trick.

CREAM CHEESE WHIPPED CREAM:

  • cream cheese: use full fats cream cheese for greatest outcomes. The cream cheese ought to be softened to room temperature at room temperature in any other case it will possibly make your whipped cream too runny.
  • sugar: use solely granulated sugar, and no, you received’t be capable to style the feel!
  • lemon juice: balances the sweetness. You should utilize bottled or recent.
  • vanilla extract: pure vanilla extract for the perfect taste.
  • heavy cream: use solely heavy whipping cream – milk or half and half won’t work. Be sure your heavy cream is chilled, take it out of the fridge simply earlier than utilizing.

Learn how to Make Strawberry Shortcake Cake

Strawberry Shortcake Cake has extra steps than your conventional cake however it’s really quite simple and simple, so please don’t be intimidated! I’ve made this a really detailed recipe and included ideas and tips beneath so your Strawberry Shortcake Cake will probably be a runaway success AKA insanely scrumptious.

MAKE CAKE

  • Grease and flour pans Line two 9-inch spherical by at the very least 2-inch deep cake pans with parchment paper and spray with nonstick cooking spray with FLOUR, or grease and flour pans. I at all times use nonstick cooking spray with flour and have by no means had an issue with any of my muffins sticking. If you need to grease and flour your pans, that works too!
  • Sugar pans. After getting greased your pans, sprinkle in 1 tablespoons of granulated sugar (per pan)- beginning with the highest edges of the pan so it trickles down the pan and faucet and switch the pan to evenly coat the pan. This not solely provides an additional barrier to make sure our cake doesn’t stick, nevertheless it provides a pleasant sugar coating paying homage to strawberry shortcake biscuits.
  • Combine dry components. In a big bowl, whisk flour, cornmeal, TWO cups sugar, baking powder, and salt collectively.
  • Separate eggs. Add 4 entire eggs to the flour combination. Separate remaining 6 eggs, and add egg YOLKS to flour combination and egg whites to a mixing bowl. Add butter, water, and vanilla to the flour combination and whisk simply till mixed.
  • showing how to make strawberry shortcake cake by mixing flour, sugar, baking powder togther
  • showing how to make strawberry shortcake cake by mixing butter, sugar and eggs together in a glass bowl
  • Beat egg whites. Beat egg whites and cream of tartar with a handheld mixer at medium-high pace to comfortable frothy mounds (left photograph). With the beaters working, steadily add remaining ⅓ cup sugar, and beat till comfortable peaks type, 1-2 minutes (proper photograph). “Soft peaks” means the egg whites will beat right into a peak however the peak barely holds its form and can flop over instantly when the beaters are eliminated.
  • showing how to make strawberry shortcake cake by whipping egg whites until fluffy
  • showing how to make strawberry shortcake cake by whipping egg whites until soft peaks form
  • Mix whipped egg whites and batter. Stir half of egg whites into the batter to lighten, then gently fold remaining whites into batter till no white streaks stay.
  • showing how to make strawberry shortcake cake by gently folding egg whites into batter
  • showing how to make strawberry shortcake cake by stirring batter
  • Bake. Pour batter into ready pans and bake till toothpick inserted into the middle of the muffins comes out clear, 30 to 40 minutes (mine took 38 minutes).
  • Cool muffins. Cool muffins in pans on a wire rack for 10 minutes, then invert muffins onto greased wire rack; peel off parchment and permit to chill fully, about 2 hours.
  • Drain strawberries properly. After the berries have sat in sugar for 1 hour, drain them properly. It will be significant that the berries not be moist as a result of this will make the cake soggy. As a substitute, we need to use their moisture to rework right into a sticky syrup.
  • Thicken syrup. Be sure the strawberry syrup is thick and never be runny in any respect, in any other case your filling will probably be runny.

MAKE STRAWBERRY FILLING

Whereas cake is baking/cooling, make Strawberry Filling:

  • Wash and dry strawberries. Wash and dry strawberries properly – you don’t need any extra moisture or your strawberry filling will probably be runny. When washing, by no means soak the berries or they’ll lose some taste and vitamins and grow to be water logged.
  • Halve strawberries. Halve 32 of probably the most uniform/best-looking strawberries and reserve. These will grow to be the strawberries on the perimeter of the cake, so try to decide ones comparable in measurement so the cake doesn’t grow to be uneven.

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Macerate strawberries. Macerating is the method through which the sugar attracts moisture out of the strawberries and dissolves to make a syrupy strawberry sauce, whereas the strawberries soften. To do that, quarter remaining berries – they are often uneven, as a result of we’re processing them later, so don’t spend time making them uniform. Add chopped berries to a bowl and stir in 8 tablespoons sugar. Let sit 1 hour, stirring often.

  • showing how to make strawberry shortcake cake filling by adding sugar to strawberries
  • showing how to make strawberry shortcake cake by letting strawberries macerate

Drain berries. Add berries to a high-quality mesh strainer positioned over a bowl and let berries drain for 10-Half-hour as much as in a single day within the fridge, urgent down with a spatula to do away with extra moisture. Add drained berries to your meals processor and pulse 4-5 occasions to roughly chop. When you don’t have a meals processor, you may chop by hand. The precise measurement of the berries isn’t too vital – you simply don’t need them purred, we need to style their texture.

Make Syrup. Switch berry juices to a small saucepan and simmer over medium-high warmth till thick, about 6-8 minutes, stirring often. You need to thicken till the juices are in regards to the consistency of thick syrup. I’ve discovered the syrup will bubble fairly a bit in direction of the top after which subside when it’s near being completed. To test the consistency, dip a spoon into the sauce – you need it to cling to the again of the spoon and never be runny in any respect, in any other case your filling will probably be runny.

  • showing how to make strawberry shortcake cake strawberry filling by adding strawberries to a food processor
  • showing how to make strawberry shortcake cake by chopping strawberries in food processor

Mix syrup and berries. Pour diminished syrup over macerated berries, add pinch of salt, and toss to mix. Refrigerate till cake is cooled or till prepared to make use of.

  • showing how to make strawberry shortcake cake by simmering strawberry juice to create a strawberry syrup
  • showing how to make strawberry shortcake cake by adding strawberry syrup to chopped strawberries

Make WHIPPED CREAM

  • Beat cream cheese till fluffy. As soon as the cake has cooled, add cream cheese, sugar, lemon juice, vanilla, and salt to a big bowl. Beat with a handheld mixer at medium-high pace till gentle and fluffy, 1 to 2 minutes, scraping down sides as wanted. Solely start so as to add the heavy cream as soon as the cream cheese combination may be very gentle.
  • Add heavy cream. Scale back pace to low and add heavy cream in sluggish stream, then enhance pace to medium-high and beat till stiff peaks type, about 2 -3 minutes extra. “Stiff peaks” merely means the whipped cream will stand straight up when the beaters are eliminated and never curl on the ideas.

ASSEMBLE

  • Cool muffins fully. Take care that your muffins are fully cool earlier than chopping in half in any other case they may disintegrate.
  • Minimize muffins in half. First, place muffins on sturdy floor like a chopping board (not a cooling rack like pictured – my dangerous). Use an extended serrated knife to attain the muffins in half all the way in which round earlier than chopping. This fashion, you aren’t slicing straight by way of the cake and developing uneven on the opposite facet.
  • Glue cake. Add a dab of frosting to the middle of a cake stand or platter “to glue” backside layer down.
  • Layer perimeter of cake with strawberries. Add backside layer of cake, minimize facet down, and organize a hoop of 18-20 strawberry halves (no matter matches), minimize sides down and stem ends going through out, round perimeter of cake layer.
  • Add strawberry filling. Add one third of processed berry combination (about ¾ cup) in heart, then unfold as much as strawberries, it can proceed to unfold outward once you frost with whipped cream layer.
  • Add whipped cream. Add 1 ½ cups whipped cream over berry layer and unfold to inside ¼” of the sting.
  • Repeat. Place second layer of cake on high, minimize facet down and press down gently so the whipped cream layer comes flush with cake edge. Repeat layers till you place the ultimate cake layer, minimize facet down.
  • High with whipped cream and berries. Unfold remaining whipped cream over high and embellish with remaining strawberries.
  • Chill. Chill at the very least 1 hour earlier than serving. You’ll be able to chill as much as 8 hours, however Strawberry Shortcake Cake is greatest throughout the first 4 hours.

Suggestions and Methods for Strawberry Shortcake Cake Recipe

  • Use right pan measurement. It will be significant that your pans are deep in any other case the cake will overflow when it rises and never bake correctly. The cake batter ought to attain about half means up the perimeters of the cake pan.
  • Use parchment paper: You MUST line your cake pans with parchment paper as this can be a chiffon cake and extra more likely to stick. It should positively disintegrate when you don’t use parchment paper as a result of it’s extra tender.
  • Use room temperature eggs. As in all my cake recipes, you have to room temperature eggs for this Strawberry Shortcake Cake. Room temperature eggs combine a lot simpler – you may actually really feel the distinction. This makes it onerous to overmix your batter which leads to a softer, fluffier, extra tender cake. Chilly eggs lead to a dry, denser cake.
  • To shortly deliver eggs to room temperature: add heat (not scorching) faucet water to a bowl then add eggs (nonetheless of their shells) for at the very least 20 minutes.
  • Don’t overmix. For the lightest, most tender cake, take care to not overmix the flour combination, combine simply till mixed. You by no means need overmix a flour combination as soon as eggs have been added as this may overdevelop the gluten and lead to a troublesome cake. Don’t open oven door early. You will need to not even crack the oven door till it’s time to test your muffins for doneness. Opening the doorways may cause your cake to prepare dinner inconsistently and to fall within the heart.
  • Drain strawberries properly. After the berries have sat in sugar for 1 hour, drain them properly. It will be significant that the berries not be moist as a result of this will make the cake soggy. As a substitute, we need to use their moisture to rework right into a sticky syrup.
  • Chop, don’t puree berries. If you chop the berries, be sure to don’t over course of. We wish to have the ability to style their texture. Pureed berries will unfastened their texture and be too moist when mixed with the strawberry syrup.
  • Thicken syrup. Be sure the strawberry syrup is thick and never be runny in any respect, in any other case your filling will probably be runny.
  • Don’t microwave cream cheese. NEVER MICROWAVE cream cheese for frosting, or on this case, whipped cream. This may guarantee your cream cheese whipped cream is the proper consistency and never runny.
  • Whip to stiff peaks. It will be significant that you simply whip the cream cheese whipped cream to stiff peaks as a result of we wish it to be thick and agency sufficient to carry its form in between the layers.
  • Don’t over-beat whipped cream. That being mentioned, cease beating as quickly as stiff peaks type as a result of over-beating may cause the cream to separate.
  • Further strawberries. This recipe requires 3 kilos strawberries which can go away you with a couple of berries to garnish the cake on high. I like to make use of a full 4 kilos of berries and use all the additional berries on the highest layer so each chew is bursting with berries!

recipe variations

  • Berries: Use a mixture of strawberries and raspberries – yum!
  • Trifle: Use the identical components to make a strawberry shortcake trifle.
  • Lemon Curd: Add a layer of lemon curd together with the strawberry jam, or alternate curd and jam in between layers.
  • Lemon Curd Whipped Cream: Do this brilliant citrus whipped cream like in my strawberry shortcake recipe.
  • Halve the recipe: Minimize the recipe in half so that you solely have 2 cake layers.

CAN I MAKE CAKE AHEAD OF TIME?

You can also make the totally different elements of the Strawberry Shortcake Cake forward of time however don’t assemble the cake till the day of serving – preferable simply 4 hours forward of time. When you assemble too early, the cake will grow to be soggy because the strawberry juices permeate the cake.

MAKE-AHEAD INSTRUCTIONS:

  • Sliced Strawberries; You’ll be able to slice the strawberries in half and retailer on paper towel lined plate with paper towels in between the layers of strawberries 24 hours forward of time.
  • Strawberry Filling: You’ll be able to fully make the strawberry filling and retailer in an hermetic container 24 hours forward of time.
  • Whipped Cream: You’ll be able to beat the cream cheese with all the components EXCEPT The whipped cream and canopy the blending bowl and refrigerate. When able to assemble, proceed to beat within the whipped cream per recipe directions.
  • Cake: As soon as muffins have cooled, wrap them tightly in plastic wrap and retailer at room temperature for as much as 24 hours.

CAN I FREEZE STRAWBERRY SHORTCAKE CAKE?

You’ll be able to freeze the cake portion, however not the strawberry filling or whipped cream. Frozen strawberry filling will change in texture and grow to be too runny for the cake. To freeze the cake layers:

  • Tightly double wrap every cake layer individually in plastic wrap.
  • Freeze cake for as much as 3 months.
  • Permit the muffins to thaw in a single day within the fridge then unwrap and are available to room temperature on the counter earlier than assembling.

On the lookout for extra Summer time Dessert Recipes?

  • Mini Strawberry Pies
  • Strawberry Cheesecake
  • Coconut Cake (Triple Coconut!)
  • Cream Cheese Stuffed Carrot Cake
  • Lemon Poke Cake
  • Chocolate Lined Strawberry Pound Cake
  • Blueberry Espresso Cake
  • Strawberry Shortcakes
  • Carrot Cake with Pineapple Cream Cheese Frosting
  • Lemon Blueberry Cake
  • Chocolate Eclair Cake
  • Chocolate Raspberry Cake
  • Kentucky Butter Cake

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