There’s nothing quite like the joy that a slice of Moist Strawberry Shortcake Cake can bring to a gathering. I discovered this delightful dessert while searching for a fresh way to showcase the plump strawberries from my garden. As soon as that first bite of fluffy vanilla cake kissed my palate, I knew I had stumbled upon a winner. The harmonious layers of velvety cream cheese frosting and sweet, juicy strawberries create an enticing experience that beckons everyone to the table.
Whether you’re celebrating a special occasion or simply treating your family to something extraordinary, this easy-to-make cake strikes the perfect balance between elegance and comfort. It’s a recipe I turn to time and again, and I can assure you: it’s a crowd-pleaser that will leave everyone asking for seconds. So dust off your mixing bowls, and let’s dive into a beautiful, berry-filled adventure!
Why is Moist Strawberry Shortcake Cake a Must-Try?
Delightfully Simple: This cake is refreshingly easy to prepare, making it perfect for both novice and seasoned bakers.
Fresh Ingredients: Bursting with juicy strawberries, each bite offers a taste of summer that you can enjoy all year round.
Versatile Treat: Ideal for any gathering, this dessert pairs wonderfully with coffee or sparkling wine, ensuring it fits right in at brunches or celebrations.
Mouthwatering Flavor: The balance of fluffy cake, creamy frosting, and tart strawberries creates a symphony of sweet and tangy that will leave you craving more!
Make-Ahead Magic: Prep the unfrosted layers in advance, making it a convenient option for busy hosts. Enjoy a delightful slice of cake that ignites joy at every occasion!
Moist Strawberry Shortcake Cake Ingredients
• Prepare to create something delicious!
For the Cake
- Flour – Provides the necessary structure for the cake; gluten-free flour works well as a substitute.
- Baking Powder – Acts as a leavening agent, so ensure it’s fresh for the best rise.
- Salt – Enhances the overall flavor; a small yet essential ingredient.
- Sugar – Adds sweetness and moisture; adjust based on the strawberry sweetness.
- Vegetable Oil – Adds moisture for a tender crumb; melted butter or coconut oil can replace it.
- Eggs – Essential for binding and structure in your cake.
- Egg Whites – Lighten the cake texture; feel free to use additional whole eggs if you prefer.
- Vanilla Essence – A flavor enhancer; pure vanilla extract is a fantastic substitute.
- Almond Essence – Offers additional depth of flavor; omit it if you’re looking for a nut-free option.
- Sour Cream – Contributes to moisture and richness; Greek yogurt is a great alternative.
- Milk – Vital for achieving the right batter consistency; any dairy or non-dairy milk will do.
For the Filling
- Strawberries – Fresh strawberries add a burst of flavor; thawed and drained frozen strawberries can also be used.
- Strawberry Jam – Boosts the strawberry flavor in the filling; choose high-quality fruit preserves for the best taste.
For the Frosting
- Cream Cheese – Forms the base of the luscious frosting; Neufchâtel cheese offers a lighter option.
- Powdered Sugar – Sweetens your frosting; sifting it ensures a smooth texture.
- Heavy Cream – Whipped for a light, airy frosting; can be substituted with whipped topping if preferred.
How to Make Moist Strawberry Shortcake Cake
Preheat your oven to 350°F, then prepare three 8-inch round cake pans by greasing them with oil and lining the bottoms with parchment paper to ensure easy removal later.
Mix the dry ingredients by combining flour, baking powder, and salt in a bowl; set aside for later use. This helps distribute the leavening evenly.
Blend together sugar, vegetable oil, eggs, and essences in an electric mixer until the mixture is light and fluffy, which usually takes about 3 minutes. This step creates a great texture.
Incorporate the dry ingredients gradually, alternating with milk, while mixing until just combined. Take care not to overmix; you want a smooth batter with a few lumps.
Divide the cake batter evenly between the prepared pans and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden.
Cool the cakes in the pans for 10 minutes before transferring them to wire racks. Allow them to cool completely, which is critical to avoid melting your frosting.
Macerate the sliced strawberries by combining them with a sprinkle of sugar in a bowl, allowing them to sit for about 10 minutes to draw out their natural juices.
Whip the cream cheese with powdered sugar and vanilla in a bowl until fluffy, then gently fold in the whipped cream for your creamy frosting.
Layer the cakes, adding cream cheese frosting and macerated strawberries between each layer and around the outside for a beautiful presentation.
Chill the assembled cake in the refrigerator for 30 minutes before serving to ensure the flavors meld together and improve the texture of your cake.
Optional: Garnish with extra strawberries on top for a stunning finish.
Exact quantities are listed in the recipe card below.
What to Serve with Moist Strawberry Shortcake Cake?
Elevate your dessert experience with delightful pairings that enhance every sweet slice of cake.
- Fresh Fruit Salad: A colorful mix of seasonal fruits adds a refreshing bite that complements the sweetness of the cake.
- Whipped Cream: Light and fluffy, a dollop of whipped cream creates a creamy contrast that enhances the cake’s rich flavors.
- Coffee: The robust taste of coffee balances the cake’s sweetness, making it a comforting choice for gatherings or brunch.
- Sparkling Wine: A glass of bubbly adds a touch of elegance, elevating the berry experience while providing a festive atmosphere.
- Vanilla Ice Cream: This classic pairing melts beautifully over warm slices, enhancing the creamy texture and adding a cool surprise in each bite.
- Mint Sprigs Garnish: Bright and aromatic, fresh mint leaves elevate the presentation, while offering a refreshing contrast to the cake’s flavors.
- Chocolate Drizzle: A rich chocolate drizzle adds depth and indulgence, creating a delightful harmony with the strawberries’ sweetness.
- Mason Jar Trifles: Layer leftover cake, strawberries, and cream in jars for an adorable and portable dessert that’s perfect for picnics or parties.
Moist Strawberry Shortcake Cake Variations
Feel free to explore different spins on this classic recipe, adding your personal touch for a delightful twist!
- Gluten-Free: Use a 1:1 gluten-free flour blend to create a cake that’s just as delicious without the gluten.
- Mixed Berries: Swap out strawberries for a medley of mixed berries including blueberries and raspberries for a colorful treat.
- Lemon Zest: Add zest from one lemon to the batter for a zesty kick that perfectly complements the sweetness of the strawberries.
- Coconut Cream: Substitute whipped heavy cream with coconut cream for a tropical flair that’s dairy-free and deliciously creamy.
- Minty Fresh: Incorporate fresh mint leaves into the macerated strawberries for a refreshing twist that brightens every bite.
- Chocolate Drizzle: Drizzle melted dark chocolate over the frosting for a rich and indulgent finish that pleases any chocoholic.
- Peach Layers: Try layering in fresh peach slices with the strawberries for a sweet and juicy alternative that screams summer.
- Spicy Kick: Add a pinch of cayenne pepper or chili powder to the frosting for a surprising heat that balances the sweetness beautifully.
Embrace the creative process and make this cake your own, as every variation brings a new flavor adventure to the table!
How to Store and Freeze Moist Strawberry Shortcake Cake
Fridge: Keep the cake refrigerated to maintain freshness; it’s best enjoyed within 2-3 days after making it. Cover with plastic wrap or place in an airtight container to prevent drying out.
Freezer: For longer storage, freeze unfrosted cake layers wrapped securely in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before frosting.
Reheating: If serving from the freezer, allow the layers to come to room temperature before frosting. For a delightful finish, lightly whip the cream for toppings before serving.
Leftovers: Any leftover frosted cake should also be covered and can be stored in the fridge, but try to consume within a few days for the best texture.
Make Ahead Options
These Moist Strawberry Shortcake Cakes are perfect for busy cooks who want to save time without compromising flavor! You can prepare the unfrosted cake layers up to 2 days in advance. Simply bake the layers, let them cool completely, then wrap them tightly in plastic wrap and refrigerate. The macerated strawberries can be prepared up to 24 hours before serving to allow their juices to develop. For the frosting, make it a day ahead, storing it in the refrigerator until you’re ready to assemble. When you’re ready to serve, just layer the cakes, frost, and enjoy your delicious dessert without the hassle on the day of your event!
Expert Tips for Moist Strawberry Shortcake Cake
- Cool Completely: Ensure your cakes are completely cool before frosting to prevent melting and ensure a beautiful finish.
- Avoid Overmixing: Mix the batter just until combined to maintain the light and fluffy texture that makes the Moist Strawberry Shortcake Cake so delightful.
- Sweetness Check: Taste your strawberries before mixing them with sugar; adjusting the sugar in the recipe based on their sweetness is key for the perfect balance.
- Chill Before Cutting: Allow the cake to chill in the fridge before slicing for cleaner cuts and a more appealing presentation.
- Store Properly: Keep your cake refrigerated and consume within 2-3 days for the best flavor and texture.
Moist Strawberry Shortcake Cake Recipe FAQs
How do I choose ripe strawberries for the cake?
Absolutely! When selecting strawberries, look for firm, bright red berries with a fresh green cap. Avoid any with dark spots or mushiness, as these may be overripe. I often recommend a quick taste test to ensure your strawberries are juicy and sweet. This will bring out the best flavors in your cake!
What is the best way to store the Moist Strawberry Shortcake Cake?
To maintain the delicious freshness of your cake, store it in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It’s best consumed within 2-3 days, as the frosting and strawberries can start to lose their appeal over time.
Can I freeze the Moist Strawberry Shortcake Cake?
Yes, you can absolutely freeze it! For an unfrosted cake, wrap each layer tightly in plastic wrap and then foil, and freeze for up to 2 months. When you’re ready to enjoy, thaw the layers in the fridge overnight, and then frost when they are completely cool. If you want to freeze the frosted cake, be sure to wrap it carefully, but aim to eat it within a month for optimal taste.
What should I do if my cake is too dense?
Very! If you find that your cake is denser than expected, it could be due to overmixing the batter or using too much flour. To remedy this, make sure to gently fold in the dry ingredients and only mix until just combined. For future attempts, you might want to use a scale for more accurate measurements.
Is this recipe suitable for people with nut allergies?
Yes, it is! The Moist Strawberry Shortcake Cake can be made nut-free by simply omitting the almond essence. All other ingredients are generally safe for those with nut allergies, but be sure to double-check the labels on your baking supplies to ensure that they haven’t been processed in facilities that handle nuts.
Can I make any substitutions for dietary preferences?
Absolutely! You can substitute gluten-free flour for the regular flour if you need a gluten-free option. Additionally, Greek yogurt can stand in for sour cream, and you can use plant-based milk in place of dairy milk. Feel free to experiment with ingredients to suit your dietary needs while still getting that lovely, moist cake!
Delightful Moist Strawberry Shortcake Cake for Any Celebration
Ingredients
Equipment
Method
- Preheat your oven to 350°F and prepare three 8-inch round cake pans by greasing them with oil and lining the bottoms with parchment paper.
- Mix the dry ingredients by combining flour, baking powder, and salt in a bowl; set aside.
- Blend together sugar, vegetable oil, eggs, and essences in an electric mixer until light and fluffy.
- Incorporate the dry ingredients gradually, alternating with milk, until just combined.
- Divide the batter evenly between the prepared pans and bake for 18-22 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Macerate the sliced strawberries by combining them with sugar in a bowl, letting them sit for about 10 minutes.
- Whip the cream cheese with powdered sugar and vanilla until fluffy, then fold in the whipped cream.
- Layer the cakes with cream cheese frosting and macerated strawberries between and around the outside.
- Chill the assembled cake in the refrigerator for 30 minutes before serving.