Strawberry Shortcake Cake

Make your favorite strawberry shortcake into an easy, rustic 1 layer cake! This strawberry shortcake cake is made with a super moist and tender shortcake and topped with freshly whipped cream  and (obviously) fresh strawberries!

Strawberry Shortcake Cake

This cake is everything you could ever want in a summer cake. It’s super simple to make, easy to prep ahead, and combines simple flavors that pretty much everyone loves. Like…what’s not to like about strawberries and whipped cream? Especially when it’s atop a delicious vanilla cake?

What is a strawberry shortcake cake?

This spin on individual strawberry shortcakes takes the same dense, tender, buttery texture of a strawberry shortcake biscuit and slaps into a 9-inch cake pan AKA way easier to make and just as tasty. The result is a super pretty cake that is also super easy to make and has all the delicious light flavors of summer. It’s the perfect thing to whip up for a summery dessert for a dinner party, Mother’s Day brunch or just because!

Ingredients for strawberry shortcake cake

The best part about this cake is that it’s SO easy to make and only calls for 8 simple ingredients. Here’s your shopping list:

• All purpose flour
• Baking Powder
• Granulated Sugar
• Vanilla Extract
• Butter
• Milk
• Heavy Whipping Cream
• Strawberries

Our tips for the best strawberry shortcake

This strawberry shortcake cake recipe comes from my mama, so I’ve been making this with her my entire life. You best believe I have alllll the tips and tricks you need to make this cake perfect every time!

• Use in-season strawberries: This cake should really only be made in the summer when fresh strawberries are flavorful and in season. You can also make this cake with other fruits (it’s delicious with other berries or juicy peach slices) if it’s not strawberry season!
• Use cold butter: This cake is essentially a giant strawberry shortcake biscuit, and the key to a tender biscuit is cold butter! If the butter is too warm, it dissolves into the cake and you won’t get that same buttery, almost laminated texture!
• Top the cake with sugar — I know it might seem like a small step, but it creates the most gorgeous, tasty golden brown top to your homemade shortcake. This is a little secret sauce I like to do to give it an extra crunch and it really makes all the difference.
• Let the shortcake cool completely before assembling — Do NOT try and assemble this strawberry shortcake cake while the cake is too warm. If you do that, the whipped cream will run all over the place and your cake will be a mess–which is really sad.

Can you make this strawberry shortcake cake into individual strawberry shortcakes?

Heck yeah you can! Simply use 2/3 cup milk instead of 1 cup in the recipe below and roll out your dough on a well floured surface! I put a note in the recipe card with this information too 🙂

How to store strawberry shortcake cake

I recommend assembling this cake just before you plan on serving it. This way, the cake won’t have time to get soggy under the layers of whipped cream and berries.  You can absolutely make the cake part in advance, but don’t top it with the cream and berries until you’re ready to go!

As for storing leftovers, in all honesty they don’t keep very well (not that you shouldn’t save what’s left!). If the cake is stored with the berries and whipped cream in the fridge it tends to get pretty soggy!

Happy baking, my friends!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12 servings
• Category: dessert
• Method: oven
• Cuisine: american

Strawberry Shortcake Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 19 reviews

Print Recipe Pin Recipe

Make your favorite strawberry shortcake into an easy, rustic 1 layer cake! This strawberry shortcake cake is made with a super moist and tender shortcake and topped with freshly whipped cream  and (obviously) fresh strawberries!

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12 servings
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Ingredients

• 2 cups all purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, cold
• 1 cup milk
• demerrara sugar, for topping (optional)

for the topping

• 1 cup heavy whipping
• 1 teaspoon vanilla extract
• 1 pint fresh strawberries, rinsed and cut into thin slices
• 2 Tablespoons granulated sugar (or to taste!)

Instructions

1. Preheat the oven to 350°F and line a 8 inch round pan with parchment paper on the bottom and either spray the sides with cooking spray or butter and flour them. Set aside.
2. In a large mixing bowl combine the flour, baking powder, sugar, and salt and mix to combine.
3. Cut the cold butter into small pieces and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture starts to clump together.
4. Make a well in the center and add the milk and vanilla extract. Mix until just combined.
5. Transfer the batter to your prepared pan, using a rubber spatula to spread the batter into an even layer. If desired, top with coarse sugar (I highly recommend).
6. Bake for 35 minutes or until a knife inserted into the middle comes out mostly clean. Transfer the cake to a wire rack to cool for 15 minutes before running a butter knife along the edge of the cake and turning it out of the pan. Allow to cool completely before topping.
7. While the cake cools, make the whipped cream and prep the strawberries. Place the sliced strawberries in a medium sized bowl with the sugar and stir to combine. Cover and set aside.
8. Beat the heavy cream in a stand mixer fitted with the whisk attachment until soft peaks form and the whipped cream holds its shape.
9. When ready to serve, spoon the whipped cream over the top of the cake and top with strawberries!

watch the video