Strawberry Shortcake Cake
Am I claiming that this is world’s best strawberry shortcake? Yes. This cake has a thick biscuity bottom layer topped with mass amounts of perfectly whipped cream and “just-sweet-enough” strawberries. There are a lot of desserts that I have been referring to as “the perfect summer dessert” which feels unfair, however, it also feels unfair to NOT call this Strawberry Shortcake Cake the perfect summer dessert.
Whipped Cream 101
The colder the cream, the better. If your heavy cream is at room temperature (or even worse if it is warm) you will not be able to whip it to still peaks. Make sure to keep the cream in the refrigerator before whipping it. I measure out the cream and then return the measuring cup to the fridge. When it comes time to topping the cake, make sure the cake is completely cool and at room temperature. If the cake is even slightly warm, that whipped cream will melt and slide right off.
Biscuit cake or Vanilla Cake?
I can completely respect the preference for a cake-like cake rather than a biscuit strawberry shortcake cake. If you are looking to slightly adapt this recipe for a vanilla cake base rather than a biscuit, check out my recipe for a one-layer vanilla cake!
Equipment
- 1 8 inch cake pan
- 1 balloon whisk or handmixer
Ingredients
Whipped Cream
- 1 cup 240ml heavy whipping cream
- 2 Tablespoons granulated sugar
Biscuit Cake
- 2 cups 240 grams all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 200 gramsgranulated sugar
- 1/2 cup 113g cold unsalted butter
- 1 cup milk
Strawberries
- 1 1/2 cup (240grams) sliced strawberries
- 4 tablespoons granulated sugar
- 1/4 tsp kosher salt
Instructions
- Make the Cake
- Preheat oven to 350F. Line with 8 inch pan with parchment paper circle
- In a large bowl, combine all-purpose flour, sugar, baking powder. Using a whisk or a fork, mix until ingredients are distributed evenly
- Add in the cold butter, in tablespoon-sized pieces, using your hands or a pastry cutter, cut butter into dry ingredients by squishing each tablespoon of butter in between your thumb and pointer finger. When the pieces are all flat, toss the mixture to break them up further. The butter pieces should be smaller than a pea before moving to the next step
- Add in the milk and milk until thick batter forms
- Scoop batter into prepared cake pan and bake for about 30 minutes, until top is lightly browned and a toothpick comes out clean. Try not to open the oven to check on the biscuit before the 20 minute mark or the biscuit may collapse!
- Remove from oven and let cool COMPLETELY.
Whipped Cream
- Add sugar and heavy cream to large bowl. With a balloon whisk or hand mixer, whip until stiff peaks form. Set aside.
Strawberries
- Add strawberries and sugar into a large bowl. Mix with a nonstick spatula or wooden spoon to make sure the sugar is evenly distributed. Let sit for at least 5 minutes for the strawberries to release their juices.
Assembly
- On a cake stand or flat plate, place cooled cake
- Top with whipped cream
- Add strawberries on top leaving some of the juices in the bowl as not to moisten the whipped cream. Serve immediately!
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