Decadent Strawberry Shortcake Cake – A Showstopper Dessert for Any Occasion

Introduction

Looking for a dessert that blends fresh strawberries with fluffy cake and rich cream? Look no further than this Strawberry Shortcake Cake! A delightful twist on the classic shortcake, this cake features delicate layers of vanilla sponge cake, topped with whipped cream, macerated strawberries, and a glossy strawberry syrup. It’s perfect for any celebration or a sweet indulgence to enjoy after a meal. Not only is it beautiful to look at, but it’s also a mouthwatering treat that everyone will love!

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup whole milk

For the Strawberry Filling:

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice

For the Whipped Cream:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the Strawberry Syrup:

• 1/2 cup fresh strawberries, pureed
• 1 tablespoon sugar
• 1 tablespoon water

For Garnishing:

• Fresh strawberries
• Additional whipped cream for decoration
• A light dusting of powdered sugar

Directions

Step 1: Prepare the Strawberry Filling

1. In a bowl, combine the sliced strawberries, sugar, and lemon juice. Gently toss the strawberries and let them sit for 15-20 minutes. This will help release their natural juices, creating a flavorful strawberry syrup for your cake filling.

Step 2: Make the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the sour cream and milk. Mix until just combined.
6. Divide the batter evenly between the two pans and smooth out the tops.
7. Bake the cakes for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Strawberry Syrup

1. In a small saucepan, combine the pureed strawberries, sugar, and water. Heat over medium heat, stirring frequently until the syrup thickens slightly, about 5 minutes.
2. Allow the strawberry syrup to cool completely before using it on the cake.

Step 4: Whip the Cream

1. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overbeat, as this will turn the cream into butter.

Step 5: Assemble the Cake

1. Once the cakes have cooled completely, slice each cake in half horizontally to create four layers.
2. Place one cake layer on a serving platter and lightly brush it with some of the strawberry syrup.
3. Spread a generous layer of whipped cream over the cake, followed by a layer of the macerated strawberries.
4. Repeat this process with the next two layers of cake.
5. Top the cake with the final cake layer, and cover the entire cake with a layer of whipped cream.
6. Drizzle the remaining strawberry syrup over the top of the cake.
7. Garnish the cake with fresh strawberries and pipe extra whipped cream around the edges. For added decoration, lightly dust the top of the cake with powdered sugar.

Tips for the Perfect Strawberry Shortcake Cake

• Use Fresh Strawberries: Always use fresh, ripe strawberries for the best flavor. They are the star of this dessert, and their natural sweetness will elevate the entire cake.
• Don’t Skip the Syrup: The strawberry syrup not only adds a delicious flavor to the cake layers, but it also keeps the cake moist. Make sure to use it generously.
• Chill the Cake: Let the assembled cake chill in the refrigerator for 30 minutes before serving. This will allow the flavors to meld together and make the cake easier to slice.
• Make it Ahead: This cake can be made the day before serving, which makes it perfect for gatherings. Just store it in the refrigerator and let it come to room temperature before serving.

Conclusion

This Strawberry Shortcake Cake is an ultimate crowd-pleaser that combines light, fluffy cake with fresh strawberries and decadent whipped cream. It’s the perfect dessert for summer gatherings, birthdays, or even a sweet treat to brighten your day. With its easy preparation and gorgeous presentation, this cake is sure to become a favorite in your recipe collection. Follow this simple recipe and impress your family and friends with this delicious, refreshing dessert!