Strawberry Shortcake Cake
This Strawberry Shortcake Cake is a recipe for a sweet shortcake biscuit filled with homemade whipped cream and fresh strawberries macerated with sugar and mint. It’s a perfect summer dessert, and this strawberry shortcake only has a few recipe ingredients.
Servings: 8 slices
Ingredients
Shortcake:
- 3 cup all purpose flour
- 5 Tbsp granulated sugar
- 1 1/2 Tbsp baking powder
- 1 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 1/2 cups heavy whipping cream
Strawberries:
- 2 cups strawberries, hulled and sliced
- 1/3 cup granulated sugar, optional*
- 1 Tbsp fresh mint, chopped (optional)*
Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 4 Tbsp powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract, optional—if you omit, replace with vanilla extract
Instructions
- Preheat oven to 450 degrees and line two 8” or 9” pans with parchment paper. Spray the pans with baking spray as well. Set aside.
Shortcake:
- In a bowl, sift flour, granulated sugar, baking powder, and salt together.
- Using a fork or a pastry cutter, work cold butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour in the heavy whipping cream cream and mix until combined.
- Divide the dough in half and gently press the dough in an even layer into each cake pan.
- Bake for 19-22 minutes, or until lightly golden brown on top.
- Allow to cool a bit before assembling the cake. The shortcakes should still be warm while you assemble the cake, but you don’t want them hot-out-of-the-oven hot. I let them cool about 15 minutes or so before I remove them from the pans, but it might be more or less for you.**
Strawberries
- While the shortcakes are baking, mix strawberries, sugar, and mint together and let sit at least 20-30 minutes.
Whipped Cream
- With a standing mixer or hand mixer, whisk heavy whipping cream until it begins to thicken.
- Add in powdered sugar, vanilla extract, and almond extract.
- Whisk until the cream thickens into the consistency of whipped cream (stiff peaks).
Assembly
- Once the shortcakes are cool enough to touch (but still warm), gently remove them from the cake pans.
- Place one shortcake on a plate or cake stand. Spread 1/3 of the whipped cream over the shortcake. Top with about 2/3 of the strawberry mixture. Then, top with another 1/3 of the whipped cream.
- Gently place the second shortcake on top, then top with the remaining whipped cream and strawberries. (Alternatively, you can use all of the macerated strawberries in the middle of the cake and top with plain strawberries. Or, you can save some of the macerated strawberries to top each slice with later.)
- Slice and serve immediately.
Notes
*You can just use strawberries and sugar, strawberries and mint, or just strawberries if you want to. Macerating makes the strawberries extra sweet and adds a bit of liquid that soaks into the shortcake, but you can use plain strawberries if you’d prefer.
**Do what’s comfortable so you don’t burn yourself.
**Do what’s comfortable so you don’t burn yourself.