There is something about the combination of fluffy vanilla cake, sweet fruit, and cool cream that just feels right. If you grew up loving those little dessert cups or the classic biscuits topped with berries, this Strawberry Shortcake Cake is going to make you very happy. It takes all those familiar flavors and transforms them into a tray bake that is easy to slice and serve. It is the kind of dessert that looks impressive but comes together with standard pantry ingredients you likely already have in your kitchen.
I remember the first time I tried making a dessert like this for a family gathering. I was worried it would be too complicated or that the cake would turn out dry. But here is the thing about this specific recipe: it uses vegetable shortening and a specific mixing method to ensure the crumb stays tender. Plus, the strawberries are macerated on the stove first, creating a delicious syrup that soaks into the sponge. Whether you are hosting a Strawberry Shortcake Birthday Party or just want a sweet treat for a Tuesday night, this recipe delivers on flavor and nostalgia without the fuss.
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Why You’ll Love This Recipe
You are going to fall in love with this recipe for a few simple reasons. First, it is incredibly forgiving. Unlike some sponge cakes that require separating eggs or folding ingredients with surgical precision, this **Strawberry Shortcake Cake** uses a straightforward creaming method. The result is a sturdy yet soft cake that holds up well to toppings. You do not need to be a professional baker to get a great result here.
Another reason to love this dessert is its versatility. It fits perfectly as a **Strawberry Theme Cake** for spring showers or summer picnics, but it is cozy enough for a winter treat using frozen berries. The combination of warm, sugary strawberry syrup and cool whipped cream creates a contrast that is hard to beat. It is also budget-friendly. By using shortening and standard milk, you keep costs down while still achieving a rich texture.
Finally, this cake is designed for sharing. The recipe yields a 9×11 inch cake, which you can cut into generous squares. It is much easier to serve than a tiered round cake, making it ideal for potlucks. You can even customize the **Strawberry Cake Design** by playing with how you layer the cream and fruit. It is rustic, messy in the best way, and absolutely tasty.
Ingredients
To make this **Strawberry Shortcake Cake**, you will need a handful of simple ingredients. Most of these are likely sitting in your pantry right now.
- ½ cup vegetable shortening
- 1⅓ cup granulated sugar
- 2 large eggs
- 2½ tsp vanilla extract
- ½ tsp salt
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1 cup milk
- 16 ounces Whipped cream topping
- ¼ cup granulated sugar (for the strawberries)
- 3 qts fresh or frozen strawberries (sliced)
Step-By-Step Instructions
Making this **Strawberry Shortcake Cake** is a fun process. Just follow these steps to ensure your cake turns out light, fluffy, and delicious.
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. This ensures the oven is at the right temperature as soon as your batter is ready. Take a 9 x 11-inch baking pan and line it with foil or parchment paper. Grease the lining generously. This step is crucial because it makes lifting the cake out or serving it much easier later on.
Step 2: Combine Dry Ingredients
In a medium bowl or a large bowl, combine your dry ingredients. You will want to whisk together the flour, baking powder, and salt. Whisking helps aerate the flour and ensures the baking powder is evenly distributed so your **Strawberry Shortcake Cake** rises evenly. Set this bowl aside for a moment.
Step 3: Cream Shortening and Sugar
Grab a bowl fit with a mixer. You want to cream together the vegetable shortening and the granulated sugar. Beat them until they are well combined. Once that is looking good, add your eggs and vanilla extract. Beat the mixture well again. The vanilla adds that classic bakery aroma we all love.
Step 4: Make the Batter
With your mixer on low speed, you are going to combine your wet and dry mixtures. Slowly alternate between adding the dry ingredients you whisked earlier and the milk. Doing this in batches prevents the batter from curdling and keeps the flour from flying everywhere. Mix just until everything is incorporated and smooth.
Step 5: Bake the Cake
Pour your batter into the greased baking pan you prepared in step one. Use a spatula to spread it out evenly into the corners. Place it in the oven and bake for 20 to 25 minutes. You are looking for a light golden color and a tester that comes out clean. Once done, let it cool on a wire rack. It needs to be fully cool before you add any toppings.
Step 6: Prepare the Strawberries
While the cake is baking or cooling, place your sliced strawberries and the quarter cup of sugar in a medium saucepan. Turn the heat to medium and stir gently. You want to cook this just until the sugar is dissolved and the berries release some juices. This creates a lovely syrup. Take it off the heat and set it aside to cool slightly.
Step 7: Assemble the Servings
Once the cake is cool, cut the cake into 9 or 12 pieces, depending on how big you want the servings to be. Next, cut each individual piece in half horizontally, like a sandwich. Spread whipped cream in the center of each piece and spoon some of the strawberries over it. Place the top layer of cake back on. Finally, spread more whipped cream and strawberries over the very top of each piece. Now your **Strawberry Shortcake Cake** is ready to enjoy!
How To Store Leftovers
If you happen to have leftovers, proper storage is key to keeping this dessert tasting fresh. Because this recipe uses whipped cream and fresh fruit, you cannot leave it out on the counter for long periods. The cream will melt and the fruit can spoil.
Place any leftover pieces in an airtight container. If you have already assembled the individual cakes with cream and berries, try not to stack them, or they will get messy. Store the container in the refrigerator. They are best enjoyed within 2 to 3 days. The cake will absorb some of the strawberry syrup over time, which actually makes it quite moist and flavorful the next day.
Tips
Here are a few tips to help you get the best results with your **Strawberry Shortcake Cake**. First, make sure your ingredients are at room temperature before you start mixing. Room temperature eggs and milk incorporate much better with the shortening, leading to a smoother batter and a better rise.
When it comes to the **Strawberry Cake Decorations**, feel free to get creative. You can add a sprig of fresh mint to each serving for a pop of green color. It looks professional and adds a fresh scent. You could also drizzle a little white chocolate over the top if you want to be extra fancy. Just remember that simple is often best with this kind of rustic dessert.
Another tip is to be careful not to overmix the batter once you add the flour. Overmixing encourages gluten development, which can make the cake tough instead of tender. Mix on low speed and stop as soon as you see the last streak of flour disappear. This ensures your **Strawberry Cake Design** remains light and fluffy.
Lastly, if you are serving this for a party, you can keep the components separate until it is time to eat. Keep the cake squares covered, the strawberries in a bowl, and the whipped cream chilled. Let guests assemble their own cakes. It creates a fun interactive element and prevents the cake from getting soggy if it sits out too long.
Conclusion
This **Strawberry Shortcake Cake** is a wonderful way to celebrate the simple joys of baking. It combines the comfort of a homemade vanilla cake with the brightness of fruit. Whether you are an experienced baker or just starting out, this recipe is approachable and rewarding. The texture is soft, the flavor is sweet, and it brings a smile to everyone who tries a bite.
We hope you give this recipe a try for your next family gathering or sweet craving. It is a reliable, tasty option that never goes out of style. If you make it, let us know how it turned out. Did you add any special twists? We would love to hear about your baking adventures!
FAQ
Can I Make This Gluten-Free?
Yes, you can usually swap the all-purpose flour for a high-quality gluten-free 1-to-1 baking flour blend. Check the packaging to ensure it contains xanthan gum. The texture might be slightly different, but it should still be delicious and work well for a **Strawberry Shortcake Cake**.
Can I Use Butter Instead of Shortening?
You can substitute butter for the vegetable shortening if you prefer. Butter will add a richer flavor, but shortening tends to yield a fluffier, lighter crumb. If you use butter, make sure it is softened to room temperature before creaming it with the sugar.
Is This Good For a Strawberry Shortcake Birthday Party?
Absolutely! This cake serves a crowd easily since you can cut it into 12 pieces. It is less messy than a traditional layered round cake and easier to transport. You can even use colorful cupcake liners or themed plates to match your **Strawberry Shortcake Birthday Party** theme.
Can I Use Frozen Strawberries?
Yes, the recipe lists fresh or frozen strawberries. Frozen strawberries work particularly well for the cooked topping because they release a lot of juice as they thaw and cook, making a rich syrup that soaks beautifully into the cake.
Strawberry Shortcake Cake
This Strawberry Shortcake Cake takes familiar flavors and transforms them into a delightful tray bake. It’s easy to slice and serve, perfect for any occasion. Tender cake, sweet macerated strawberries, and cool whipped cream make this a comforting and easy dessert.
Requirements
Ingredients
Instructions
- Preheat your oven to 350°F. Line a 9 x 11-inch baking pan with foil or parchment paper and grease it generously.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl with a mixer, cream together the vegetable shortening and 1⅓ cup granulated sugar until well combined. Beat in the eggs and vanilla extract until smooth.
- With the mixer on low speed, slowly alternate adding the dry ingredients and the milk to the wet mixture, mixing just until incorporated and smooth.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 20 to 25 minutes, or until light golden and a tester comes out clean. Cool completely on a wire rack.
- While the cake cools, combine sliced strawberries and ¼ cup granulated sugar in a medium saucepan. Cook over medium heat, stirring until sugar dissolves and berries release juices. Remove from heat and cool slightly.
- Once the cake is cool, cut it into 9 or 12 pieces. For each piece, slice horizontally in half. Spread whipped cream in the center, spoon some strawberries over it, then replace the top layer. Finish with more whipped cream and strawberries on top. Serve and enjoy!
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts tastes less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Feel free to experiment with other flavors like vanilla protein with frozen berries or adding mint extract for a mint-chip version.
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