Strawberry Shortcake Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Granulated sugar: Adds sweetness to the cake batter.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors in the cake.

Milk: Adds moisture and richness to the cake batter.

Unsalted butter: Provides a rich, buttery flavor and moisture to the cake.

Vanilla extract: Adds a warm, sweet flavor to both the cake and the whipped cream.

Eggs: Bind the ingredients together and add structure to the cake.

Heavy cream: Whipped to create a light and airy topping for the cake.

Powdered sugar: Sweetens the whipped cream without adding graininess.

Fresh strawberries: The star of the show, adding a burst of fresh, fruity flavor to the cake.

When whipping heavy cream, ensure that both the cream and the mixing bowl are well-chilled. This helps the cream to whip more quickly and achieve a stable, airy texture. For best results, place the bowl and beaters in the freezer for about 15 minutes before you start.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• unsalted butter - Substitute with coconut oil: Coconut oil is a plant-based fat that can add a subtle coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cake.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg for a vegan alternative.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free option that whips up similarly to heavy cream.

• powdered sugar - Substitute with blended coconut sugar: Blend coconut sugar in a high-speed blender to create a powdered form.

• fresh strawberries - Substitute with frozen strawberries: Thaw and drain frozen strawberries to use in place of fresh ones.

• To keep your strawberry shortcake cake fresh and delightful, store it in an airtight container. This will prevent it from drying out and keep those strawberries juicy.

• If you plan to enjoy the cake within a day or two, simply place the container in the refrigerator. The cool temperature will help maintain the whipped cream's texture and the cake's moistness.

• For longer storage, consider freezing the cake. First, wrap the cake tightly in plastic wrap to protect it from freezer burn. Then, place it in a freezer-safe container or a heavy-duty freezer bag.

• When you're ready to indulge in your dessert, thaw the cake in the refrigerator overnight. This slow thawing process will help preserve the cake's texture and flavor.

• If you prefer to freeze individual slices, wrap each slice in plastic wrap and then in aluminum foil. This double-layer protection ensures that each piece remains as fresh as the day it was baked.

• For best results, consume the frozen strawberry shortcake cake within one month. Beyond that, the quality may start to decline, though it will still be safe to eat.

• When storing or freezing, always keep the strawberries and whipped cream separate if possible. This prevents the fruit from making the cake soggy and the cream from losing its airy texture. Assemble just before serving for the freshest taste.

• If you have leftover whipped cream, store it in an airtight container in the refrigerator for up to 3 days. Give it a quick whisk before using to restore its fluffiness.

• Preheat your oven to 300°F (150°C). Place the leftover strawberry shortcake cake on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the whipped cream from melting too quickly. Heat for about 10-15 minutes or until the cake is warmed through. This method helps maintain the cake's texture without drying it out.

• If you prefer using a microwave, place a slice of the strawberry shortcake cake on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 20-30 seconds. Check the cake and continue heating in 10-second intervals until it reaches your desired warmth. Be cautious not to overheat, as the whipped cream can melt quickly.

• For a stovetop method, use a non-stick skillet over low heat. Place a slice of the strawberry shortcake cake in the skillet and cover with a lid. Heat for about 2-3 minutes, checking frequently to ensure the whipped cream doesn't melt excessively. This method can give the cake a slightly crisp edge while keeping the inside moist.

• If you have an air fryer, preheat it to 300°F (150°C). Place the strawberry shortcake cake in the air fryer basket, ensuring it is not overcrowded. Heat for 3-5 minutes, checking halfway through to ensure the cake is warming evenly. This method can help maintain the cake's texture while reheating it quickly.

• For a toaster oven, preheat to 300°F (150°C). Place the strawberry shortcake cake on a piece of aluminum foil or a small baking tray. Cover loosely with foil to prevent the whipped cream from melting too much. Heat for about 10 minutes, checking periodically to ensure the cake is warming evenly.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• 9-inch round cake pan: The container in which the cake batter is poured and baked.

• Mixing bowl: Used to combine the dry and wet ingredients for the cake batter.

• Whisk: Helps in mixing the dry ingredients together evenly.

• Measuring cups: Essential for accurately measuring the flour, sugar, milk, and other ingredients.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, salt, and vanilla extract.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Toothpick: Used to check if the cake is fully baked by inserting it into the center of the cake.

• Cooling rack: Allows the cake to cool evenly and completely after baking.

• Electric mixer: Helps in whipping the heavy cream to stiff peaks quickly and efficiently.

• Knife: Used to slice the fresh strawberries for topping the cake.

• Cutting board: Provides a safe surface for slicing the strawberries.

• Sifter: Ensures the powdered sugar is free of lumps before adding it to the heavy cream.

• Cake server: Used to serve the finished strawberry shortcake cake.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a stand mixer: A stand mixer can quickly and efficiently combine your batter and whipped cream.

Chill the bowl: Chill the bowl and beaters before whipping the heavy cream to speed up the process.

Slice strawberries in advance: Slice the strawberries while the cake is baking to save time later.

Use parchment paper: Line the cake pan with parchment paper for easy removal and less cleanup.