Description
This Ultimate Strawberry Shortcake Cake features bright layers, juicy macerated strawberries, and stabilized whipped cream, making it the perfect centerpiece for summer gatherings.
Ingredients
Scale
- 2 3/4 cups (345 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup (227 g) unsalted butter, room temperature
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240 ml) whole milk or buttermilk, room temperature
- 2 lbs (900 g) fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar (for macerating) + 2 tsp lemon juice
- 2 cups (480 ml) heavy whipping cream
- 1/3 cup (40 g) powdered sugar
- 4 oz (115 g) mascarpone or 1 tsp unflavored gelatin (optional, for stability)
Instructions
- Start by creaming butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding flour and buttermilk to the mixture until smooth.
- Bake the layers at 350°F (175°C) for 22–25 minutes or until a toothpick comes out clean.
- Cool completely before leveling the domes with a serrated knife.
- Macerate 2 cups sliced strawberries with 2 tablespoons sugar and 1 teaspoon lemon juice for 20–30 minutes.
- Whip 2 cups heavy cream with 1/3 cup powdered sugar and 1 teaspoon vanilla.
- Fold in 4 ounces mascarpone or dissolved gelatin for stability.
- Layer the cake, spreading cream, adding macerated berries, and repeating until all layers are stacked.
- Chill the assembled cake before serving to set.
Notes
Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual slices.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Layering and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg