Get the Recipe:
Strawberry Shortcake Cake
Strawberry Shortcake Cake is a simple, delicious cake with plenty of fresh strawberries and a splash of lemon.
Ingredients
For the cake:
- 1 ⅓ cups (160 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ⅔ cup (160 ml) buttermilk
- ¼ cup (56 g) unsalted butter, melted
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup sliced fresh strawberries
For the topping:
- 1 cup sliced fresh strawberries
- 1 tablespoon lemon juice
- 1 teaspoon granulated sugar
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons confectioners' sugar
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
- In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. Set aside.
- Mix together the egg, buttermilk, butter, lemon juice, lemon zest, and vanilla. Slowly add to the flour mixture, mixing just until moistened. Gently fold in the strawberries.
- Pour the batter into the prepared pan and spread evenly. Bake 20-25 minutes, or until a pick inserted into the center of the cake comes out clean.
- Cool in the pan on a wire rack for 10 minutes. Then, remove the cake from the pan to a wire rack to cool completely.
To make the topping:
- Combine the strawberries, lemon juice, and sugar. Cover and refrigerate.
- Place the cream and confectioners' sugar in a large bowl. Whisk by hand or with an electric mixer with the whisk attachment until soft peaks form.
- Spread the whipped cream on top of the cake.
- Drain the strawberries and garnish the top of the cake.
- Keep the cake refrigerated.
Notes
- Recipe adapted from Taste of Home.
- How to store: Leftovers will keep in an airtight container for about 2 days.
- If you want to make this cake in advance, I recommend making the whipped cream the day you plan on serving it. Without the whipped cream topping, the cake can be stored at room temperature for 2 to 3 days.
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