I was so ecstatic when I was asked to do this cake.
Strawberries. Whipped Cream. White Chocolate. Yes?
I’ve always loved Strawberry Shortcake Cake and so was so happy to do it for someone else. I added the white chocolate as a nice touch for a simple but absolutely delicious birthday cake.
Strawberry Shortcake Cake is traditionally known as a summer dessert; of course due to the strawberries, and the fact that you’re provided with a cool dessert to What I enjoy the most about this cake is that the cake itself is very light, thus allowing you to properly indulge in the sweet and luxurious presence of strawberries and whipped cream; a truly divine treat.
I’m getting hungry just writing this.
Fresh strawberries are always the best choice for a dessert like this; however, frozen strawberries will work just fine too. Just make sure to thaw them properly overnight in the fridge. I never sweeten strawberries in a dessert like this because I enjoy the slight tartness they provide.
This cake brought back lovely memories of when I was younger and used to eat strawberries more often. At one point I remember being slightly obsessed with strawberries; whenever we buy them now I always enjoy them dearly. The white chocolate adds a nice balance; it complements the slight tartness of the strawberries, but follows suit the sweetness of the whipped cream.
What better way to bring back summer memories before it’s actually here?
Strawberry Shortcake Cake
Strawberry Shortcake Cake Adapted from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman, page 89 Note: I doubled this recipe and frosted the cake. You don't have to.
- 5 tablespoons unsalted butter, room temperature
- 3/4 cup plus 2 tbsp sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup buttermilk
- 1 1/2 - 2 cups heavy cream
- Sliced strawberries for filling
- Whole & sliced strawberries, for garnish
- Preheat oven to 350 degrees. I made mine with two 8" cake pans. The original recipes calls for three 6" pans.
- Cream butter, 3/4 cup sugar and vanilla in the bowl of an electric mixer until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each addition.
- Sift together cake flour, baking powder, and salt.
- Add dry ingredients to the batter, alternating with the buttermilk in 3 additions. Divide among the prepared pans.
- I don't remember how long I baked my 8" pans. The 6" pans bake for 20-25 minutes. I pulled them out when a toothpick came out clean. I let them cool for 10 minutes and then cooled them on a cake rack.
- In a large chilled bowl, whip the cream with the remaining 2 tbsp of sugar until stiff.
- Assemble the cake with cake, strawberries, whipped cream and repeat. Finish with your best strawberries on top. Frost if desired. Enjoy!