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Why I Love This Strawberry Shortcake
Strawberry season is upon us: that glorious time of year when fresh strawberries actually taste like… well, strawberries. I hope you can find locally-grown berries near you because the flavor and color of berries not shipped around the world or across the country is worth the higher price! And with strawberries in hand, what’s better to make than (naked) strawberry shortcake cake!
This is a variation on a cake my family had almost every day during strawberry season while I was growing up. Mom would make at least one of these a week and usually, late at night when we got in from work outside, we would all enjoy a piece with fresh strawberries and whipped cream.
Follow These Tips
Serving & Storage
To serve – Serve the cake chilled or just slightly cool so the whipped cream is set and the layers slice cleanly. Use a sharp knife, wiping between cuts, and make sure each slice has plenty of strawberries and cream. It is perfect as a centerpiece dessert for spring and summer gatherings, especially when strawberries are at their sweetest.
To store – Cover the cake loosely with plastic wrap or store slices in an airtight container. Refrigerate for up to 3 days. The whipped cream and strawberries will soften the cake over time, which actually makes it extra luscious by day two. Freeze unfrosted cake layers tightly wrapped for up to 2 months. Add fresh strawberries and whipped cream after thawing. Freezing the fully assembled cake is not ideal, since the berries and cream can weep and turn grainy.
More Strawberry Desserts
If this is your jam (oh, jam WOULD be good in this as an additional layer!), you may also love my strawberry and rhubarb shortcakes. They’re deconstructed and just a little bit tart.
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Strawberry Shortcake Cake
Ingredients
For the shortcake
- ⅔ cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ⅓ cup unsalted butter room temperature
- 1 large egg
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the whipped cream
- 4 ounces cream cheese room temperature
- 1 ½ cups heavy cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
- 2 cups strawberries cleaned, hulled, and sliced
Instructions
- Preheat oven to 350°F. Grease two 8-inch round cake pans and set aside.
- Make the batter: In the bowl of an electric mixer, combine sugar, flour, and baking powder. With the mixer running on medium-low, add butter 1 tablespoon at a time. Mix until the ingredients have a sandy texture. In a measuring cup or bowl, mix the egg, milk, and vanilla extract. With the mixer running, add the milk mixture to the dry ingredients and mix until no dry streaks remain. Evenly distribute the batter between the prepared cake pans.⅔ cup granulated sugar, 2 cups all-purpose flour, 1 tablespoon baking powder, ⅓ cup unsalted butter, 1 large egg, 1 cup whole milk, 1 teaspoon vanilla extract
- Bake in the preheated 350°F oven for 20-30 minutes, until just slightly golden and a wooden skewer inserted comes out clean. Remove from the oven and cool in the pans for 10 minutes. Then invert onto a cooling rack and cool until completely cooled.
- While cooling, prepare the whipped cream: Whip cream cheese until light and fluffy. Add heavy cream, sugar, vanilla extract, and orange zest. Whip until the cream reaches stiff peaks.1 ½ cups heavy cream, 4 ounces cream cheese, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, 2 tablespoons orange zest
- Assemble the cake: Place one cooled cake on a plate. Top with approximately 1 cup of whipped cream mixture. Spread evenly and top with one layer of sliced strawberries. Top with the second cake round, pressing slightly to adhere. Then add another cup of cream mixture. Finish with more berries. On this final layer, take more time to assemble, as this is the final presentation.2 cups strawberries
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I meant pan
The recipe says to use an 8 inch , but I only have 9 and a half inch . Would that work too?
Can I substitute granulated sugar with cane sugar?
Can I make the cake a day ahead?
This is my first strawberry shortcake. I am following the recipe and video exactly, but my cake batter is thin, not nearly as thick as the video. What could I have done wrong?
Love this recipe! Made it for my friends bday and it was a huge hit. Easy to follow and fun for my son to help throughout the process.
I dont have 8 inch cake pans, just 9 inch. This size I use the most. How can I make this recipe in a 9 inch cake pan? Thank you. Love all you do and share!!
Can I make this a night in advance and store it in the fridge?
Made this for the 4th of July (I added some blueberries for a red, white and blue theme). It looked gorgeous and tasted even better. Everyone raved! I’ll be making this one again. It’s so easy, too. Thanks for this fantastic recipe.