Try this easy strawberry shortcake cake next time you’re craving a light and refreshing dessert. Soft and tender vanilla cake + fresh whipped cream + juicy strawberries = perfect deliciousness.
Why you’ll love this strawberry shortcake:
- The cake is super easy to make. It requires only one mixing bowl and 8 ingredients you probably already have in your pantry.
- It’s a beautiful rustic cake that requires no special skill in cake decorating
- It’s one of the best summer desserts to use up those fresh strawberries
Did you know that shortcake can be either a cake or a biscuit? All I’ve ever had is the cake version, so when I googled strawberry shortcake I was surprised to learn that traditionally, strawberry shortcake is a biscuit served with whipped cream and strawberries. Merriam Webster defines shortcake as “a crisp and often unsweetened biscuit or cookie.” While this sounds delicious and I definitely want to try it some day, I still have a special place in my heart for the strawberry shortcake I’ve grown up with.
Overview of this easy strawberry shortcake cake recipe
The one-bowl vanilla cake is made using the reverse creaming method. For most cakes you start out by creaming the butter and sugar. With the reverse creaming method you mix all the dry ingredients, then cut in the cold butter before adding the wet ingredients. This results in a cake with an even, velvety crumb. It’s not as light and fluffy as cake mix, but still moist and tender.
The recipe calls for heavy whipping cream, but let me tell you a little secret: never have I ever bought real whipping cream! Yep, you heard that right! At our house we always use the sweetened non-dairy “cream.” I know it’s not nearly as good, but paying a fortune for the “real” whipping cream is not at the top of our priorities list. So just know that you can use either one for this cake. If you use sweetened cream, you’ll want to skip the sugar though.
For the strawberries, simply mix a pint of sliced, fresh strawberries with 2 tablespoons of sugar. Let that sit for 10-30 minutes until the strawberries release their juices. Then use a slotted spoon to drain the excess liquid before placing the strawberries on the cake.
Can I make this cake in advance?
Because of the whipped cream and fresh strawberries, I don’t recommend assembling this cake ahead of time. It took me about an hour to photograph this cake and by the end of it, the cake looked quite sad already.
Bake the cake ahead of time, then top it with the whipped cream and strawberries just before serving.
Happy baking friends!
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, cold
- 1 cup milk
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- pinch of salt
- For the strawberry filling:
- 2 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350 F. Grease a 9-inch round cake pan and line the bottom with parchment paper; set aside.
- In a large mixing bowl combine the flour, sugar, baking powder and salt. Use a pastry cutter to cut in the cold butter, or rub it in with your hands until the mixture starts to clump together. Pour in the milk, eggs and vanilla. Use an electric mixer or whisk to combine until the batter is mostly smooth. Don't overmix; some lumps are okay.
- Pour the cake batter into the cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for at least 20 minutes before transferring it to a serving plate. Let cool completely.
- In a small mixing bowl, whip the heavy cream and sugar until soft peaks form. Add the vanilla extract and salt. Then beat until stiff peaks form. Spread on the cooled cake. It might seem like a lot, but keep in mind that the cake is thick as well.
- Mix the strawberries and sugar and let sit for 10-30 minutes. Then, using a slotted spoon to drain the excess liquid, spread them on top of the whipped cream.
- Slice and serve.
Notes
I recommend serving the cake immediately after you've added the whipped cream and strawberries.