Description
A classic and delightful Strawberry Shortcake Cake featuring a soft, moist vanilla cake layered with luscious whipped cream and fresh strawberries. This dessert balances zesty lemon notes with sweet strawberry fillings, perfect for celebrations or a refreshing treat.
Ingredients
Cake Batter
- 1 ¾ cups (250g) all-purpose flour
- 1 tbsp (8g) cornstarch
- 2 tsp baking powder
- 1 cup (200g) granulated sugar
- ½ tsp salt
- ½ cup (113g) unsalted butter, softened
- 2 large eggs
- ½ cup (120ml) whole milk
- 1 tbsp (15ml) fresh lemon juice
- 1 tbsp lemon zest
- 2 tsp (10ml) pure vanilla extract
Strawberry Filling
- 1 ⅓ cups (200g) chopped fresh strawberries
- 1 tbsp (12g) granulated sugar
Whipped Cream Filling and Topping
- 2 cups (500ml) cold heavy 35% whipping cream
- 2 tbsp (12g) skim milk powder
- 1-2 tbsp (12-25g) granulated sugar
- 1 tsp (5ml) pure vanilla extract
- 2 cups fresh strawberries, sliced in half
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round deep cake pan or an 8-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the cake batter: In a bowl, sift together the flour, cornstarch, and baking powder. Add the sugar and salt, and whisk to combine. Add the softened butter, beaten eggs, lemon juice, lemon zest, milk, and vanilla extract. Using an electric hand mixer or stand mixer on medium-low speed, beat the mixture until the batter is smooth and well combined.
- Bake the cake: Spoon the batter evenly into the prepared pan and smooth the top. Bake for 35-45 minutes or until the cake is golden and a skewer inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
- Prepare the strawberry filling: Combine the chopped strawberries and sugar in a bowl and toss gently. Let the mixture sit for 10-20 minutes until the strawberries release some juice. Strain the strawberries, reserving the juice for finishing.
- Make the whipped cream: In a large bowl, combine cold whipping cream and skim milk powder. Whisk or beat on medium speed until the cream begins to thicken and form peaks. Add the sugar and vanilla extract and continue to beat until semi-firm peaks form. Be careful not to overwhip, to avoid graininess.
- Assemble the cake: Using a serrated knife, slice the cooled cake horizontally into two layers. Remove crumbs from the cut surfaces. Place the bottom layer on a serving plate, spread just under half of the whipped cream across the surface, leaving a half-inch border, then layer the drained chopped strawberries on top. Position the top cake layer over the filling, gently pressing it down to secure. Spread the remaining whipped cream over the top and pile the halved fresh strawberries beautifully over the cream. Right before serving, drizzle the reserved strawberry juice over the cake for added flavor and moisture.
- Serve and store: Serve the Strawberry Shortcake Cake immediately or refrigerate for about an hour to allow the cream to firm up, making slicing easier. Because of the fresh cream, keep the cake chilled and consume on the day it is assembled for optimal freshness.
Notes
- Ensure all whipping cream and mixing equipment are well chilled for best whipping results.
- Use ripe, fresh strawberries for the best flavor and juiciness.
- Do not overmix the cake batter to keep the cake tender and light.
- For easier slicing, refrigerate the assembled cake for at least one hour before cutting.
- This cake is best eaten the same day it’s assembled due to the fresh cream content.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
