Strawberry Shortcake Cake

Strawberry Shortcake Cake: moist & velvety pound cake layered with fresh strawberries & fluffy whipped cream. So perfect for a warm-weather party!

Welcome to a brand new week, my friend!

We are starting it off right with a gorgeous strawberry shortcake cake. What could be better??

It’s been a while since I made you a layer cake! Probably close to a month, since I shared my favorite white almond sour cream cake. And before that, it was hummingbird cake. Definitely a favorite! As is this German chocolate cake that tastes like a candy bar…

But I digress! My kids finish up the school year TOMORROW (!), so I’ve got my mind on summer right now. All I can think about are recipes that are fresh and light and seasonal. And a strawberry shortcake cake definitely fits the bill.

It’s got 3 glorious layers of moist, buttery pound cake, with clouds of whipped cream and chopped strawberries within. Truly glorious and definitely a special treat!

WHAT IS STRAWBERRY SHORTCAKE CAKE?

So strawberry shortcake cake is definitely its own thing.

There is strawberry shortcake, and then there is a strawberry shortcake cake.

Strawberry shortcake is usually an individual serving. The “cake” is actually more of a biscuit, and then it’s split and layered with whipped cream and syrup-y strawberries. If you are looking for a traditional strawberry shortcake recipe, you can find that here: Strawberry Shortcake Recipe.

This is a little bit of a twist. It’s a layer cake, which just can’t be beat when it comes to feeding a larger group. Or for beautiful presentation.

You start with a moist, buttery pound cake. I’ve used my favorite traditional pound cake recipe. It’s only got 6 simple ingredients, but the result will blow you away. Perfectly sweet, rich, and so velvet-y. It’s a perfect base for a cake like this.

But if you’re looking for another option, try angel food cake! Also very simple and straightforward, but with a lighter, springier texture.

The cake is baked into layers, then filled with fresh strawberries and whipped cream. Then the whole thing frosted with more whipped cream, and garnished with fresh berries. I’ve also added a couple of cute daisies and a few sprigs of baby’s breath, but that’s totally optional!

THE CAKE LAYERS

The base of this cake is pound cake. It’s got the most amazing velvet-y texture, so it contrasts beautifully with the fluffy whipped cream and fresh berries.

Start by creaming the butter and sugar. You’ll want to use softened butter, and beat it on high speed (along with the sugar) for AT LEAST 5 minutes. You’ll see it turn pale white and get really fluffy.

*Do a really good job on this step, because there is no baking soda or baking powder in this recipe. The cake gets all its “lift” from the air incorporated in this step!*

Once the batter looks really white and really airy, add in the eggs, one at a time. Be sure to scrape the bottom and sides of the bowl with a silicone spatula after each addition, so you know everything is well-incorporated.

Next, add the flour, about a cup at a time. Once the flour starts going in, you’ll want to be really careful not to overmix, or you could lose a lot of the air you worked in in that first step. Just as soon as it’s blended in, stop mixing!

Once all the flour is incorporated, fold in the vanilla and salt.

Then just transfer the batter to the prepared pans, and bake!

THE FILLING

Once your cake layers are completely cool, you can start working on the filling.

Just chop the berries roughly.

I like to use fresh strawberries for this recipe. You could probably use frozen berries, but just be aware that they will give off a lot of liquid.

THE FROSTING

This frosting recipe is a total winner. I use it on so many things! It’s whipped cream, but with a few special ingredients added to make it really stable. Because of these ingredients, it’s possible to make whipped cream ahead, without it deflating or weeping. You can learn more about it here: Whipped Cream Frosting.

Start by whipping cream cheese and powdered sugar together, until silky-smooth and lump-free. This usually takes about a minute or two.

The cream cheese helps to keep the whipped cream thick and stable. Since there is a lot more cream than cream cheese, the frosting does not taste overly tangy or cream cheese-y. It’s very subtle, and tastes more like whipped cream than anything else.

Then, with the mixer going at medium-low speed, drizzle cold heavy cream in, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.

When all the cream has been incorporated, turn the mixer up to medium-high and whip until the cream holds stiff peaks. This should take no more than 2 or 3 minutes. If you over whip it, it might break down and become runny, so switch that mixer off just as soon as you see things stiffening up!

HOW TO DECORATE A STRAWBERRY SHORTCAKE CAKE

You can go as simple or as fancy as you like with this cake. I generally try to avoid a lot of intricate piping, because I just feel like things look so much more approachable when they’re natural, but if you’re a pro then by all means show off your skills!

For what you see here, I just grabbed a few of my prettiest fresh strawberries, and arranged them in a rough arc-shape. Then I filled in with a few fresh daisies and some baby’s breath. I picked up the flowers at my local flower shop for less than 5 dollars, and I had lots left over.

You can also add in a few puffs of whipped cream. I used a jumbo French star tip to pipe a few rosettes here and there.

CAN THIS CAKE BE MADE IN A DIFFERENT SIZED PAN?

The cake you see in these pics was baked in 3 8-inch diameter cake pans, but you could also make it in 2 9-inch pans. The layers will just come out a little thinner.

I’ve also made this recipe in a rectangular 9×13-inch pan. Once it was completely cool, I torted (cut it horizontally) into 2 layers and sandwiched the filling in between, then decorated it like an American flag for our Memorial Day party. It was a big hit!

Whatever size pan you decide on, just be aware that the bake time could vary. You’ll know your cake is done when a toothpick inserted in the center comes out clean.

HOW LONG DOES STRAWBERRY SHORTCAKE CAKE KEEP?

Once the cake is filled and frosted, it can keep for a day or two in the fridge before serving.

It’s fine to leave out on the dessert table for a few hours while your party is going on.

If you have any leftovers, they should keep for at least several days in the fridge.

I’m not sure I’d recommend freezing this cake, as the whipped cream and fresh berries could become kinda watery as they thaw.

This strawberry shortcake cake has summer written all over it! It’s perfect for your next get-together. I hope you’ll give this recipe a try!

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5 stars (4 ratings)

Strawberry Shortcake Cake

Servings: 12

Prep Time: 40 minutes mins

Cook Time: 1 hour hr

Cooling Time:: 3 hours hrs

Strawberry Shortcake Cake: moist & velvety pound cake layered with fresh strawberries & fluffy whipped cream. So perfect for a warm-weather party!

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Ingredients

For the Pound Cake Layers

• ▢ 2 1/2 cups (567.5 g) unsalted butter, softened, (5 sticks)
• ▢ 3 cups (600 g) granulated sugar
• ▢ 6 eggs,, large
• ▢ 3 cups (375 g) cake flour
• ▢ 2 teaspoons vanilla extract
• ▢ 2 teaspoons kosher salt

For the Whipped Cream Frosting

• ▢ 12 ounces (340.2 g) cream cheese, (1 1/2 blocks)
• ▢ 1 1/2 cups (180 g) powdered sugar
• ▢ 5 1/2 cups (1301.23 ml) heavy cream, , cold

For the Filling

• ▢ 16 ounces (453.59 g) fresh strawberries, , roughly chopped

Instructions

 

To make the Pound Cake Layers

• Preheat the oven to 325 degrees F, mist 3 8-inch diameter cake pans with non-stick spray, and line with circles cut from parchment.
• Place the butter and sugar in a large mixing bowl, and cream together on medium-high speed until very pale and fluffy (at least 5 minutes).
• Add the eggs, one at a time, allowing each one to incorporate before adding the next.
• Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, a cup at a time, mixing until just barely combined.
• Fold in the vanilla and salt, and transfer the batter to the prepared pans.
• Bake for 50 to 60 minutes, or until a skewer inserted in the center of the cake comes out clean.
• Cool completely before filling and frosting.

To Make the Whipped Cream Frosting

• Place the cream cheese and powdered sugar in a large bowl and beat on medium-low speed until smooth.
• Continue to mix on medium-low speed while pouring the heavy cream down the side of the bowl in a very slow and steady stream, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.
• When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.

To Assemble the Strawberry Shortcake Cake

• Place one layer of cake on a cake plate, and top with whipped cream and chopped strawberries.
• Top with another layer of cake, and repeat.
• Top with the last layer of cake, frost the top and sides with whipped cream, and garnish with fresh flowers and strawberries.

Notes

For more info on the cake recipe, click here: Traditional Pound Cake.

For more info on the whipped cream recipe, click here: Whipped Cream Frosting.

Calories: 1223kcal, Carbohydrates: 95g, Protein: 11g, Fat: 91g, Saturated Fat: 56g, Cholesterol: 364mg, Sodium: 891mg, Potassium: 252mg, Fiber: 2g, Sugar: 68g, Vitamin A: 3290IU, Vitamin C: 22.9mg, Calcium: 133mg, Iron: 1mg

Cuisine: American

Course: Dessert

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