This strawberry shortcake cake is a new fun spin to the old classic shortcakes we see during summer. Instead of a biscuit base, this recipe features a single vanilla cake layer, juicy strawberries, and homemade whipped cream!
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 10
Ingredients
For the cake
½cup(113g)unsalted butter, softened
¾cup(150g)granulated sugar
2large eggs, room temperature
¾cup(180ml)buttermilk, room temperature
1tablespoonvanilla extract
1 ½cups(180g)cake flour, sifted
1teaspoonbaking powder
¼teaspoonbaking soda
½teaspoonsalt
For the strawberry filling
2 ½cups(360g)strawberries, stems removed and sliced into quarters
Preheat the oven to 350°Lightly grease and flour one 9-inch round pan. Line the bottom with parchment paper then lightly grease and flour the paper. Set aside.
In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.
Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla followed by the buttermilk.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture. Beat on low speed just until combined.
Spread the batter evenly in the prepared pan. Bake for 20-25 minutes, until a toothpick inserted into the center comes out with few moist crumbs attached. Take care to not over-bake or the cake will be dry.
Let the cake cool in the pan for 10 minutes then invert onto a wire rack to cool completely.
Make the strawberry filling
Add the strawberries and sugar to a large bowl. Gently stir until the strawberries are evenly coated with sugar.
Cover the bowl with plastic wrap and let the mixtures sit on the counter for 20-30 minutes, until the strawberries begin to release their juices.
Make the whipped cream
In a medium bowl, beat the cream and sugar together with an electric mixer on medium speed just until sugar has dissolved and the mixture is foamy.
Add the piping gel and vanilla. Beat on medium-high speed until stiff peaks form.
Assemble the cake
Place the cake layer on a serving platter. Spread the whipped cream over the top. Top with strawberries.
Notes
Cake flour: I don't recommend substituting the cake flour in this recipe. It offers a tight crumb that's also very tender and light. You can't replicate this with any other flour.
Buttermilk: If you don't have buttermilk, you can make it at home. I have a detailed post on how to make homemade buttermilk.
Piping gel: I prefer to use piping gel as a stabilizer for whipped cream. It helps keep it thick and fluffy. You can omit this if you wish not to use it but keep in mind, your whipped cream may not hold up as well without it.
Make ahead tip
The assembled cake will keep for up to 3 days stored in the refrigerator.
The cake layer can be made ahead of time. Wrap the cooled layer tightly in plastic wrap and store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Thaw overnight in the refrigerator.
The strawberries can be prepared up to 1 day in advance. Cover tightly and refrigerate until ready to use.