Strawberry Shortcake Cake: A Fresh Twist on a Classic Dessert
Foolproof steps bring fresh berries and creamy frosting together for a memorable cake.
Strawberry Shortcake Cake: A Modern Classic
Every spring and summer, strawberry shortcake emerges as a timeless favorite among dessert lovers. Building on classic flavors, The Pioneer Woman’s Strawberry Shortcake Cake elevates tradition by layering dense vanilla butter cake with lush, sweet strawberries and a tangy cream cheese frosting. This article provides a comprehensive guide to this celebrated cake—from ingredients and prep, to assembly and serving tips—so you can create a show-stopping dessert perfect for gatherings or everyday indulgence.
Why Choose Strawberry Shortcake Cake?
Unlike traditional strawberry shortcakes based on biscuit or sponge foundations, this version features a moist vanilla butter cake layered with macerated strawberries and rich cream cheese icing. The result is a cake with robust flavor, balanced sweetness, and stunning presentation. Whether you’re seeking a crowd-pleasing birthday cake or a unique treat for weekend celebrations, this cake brings together classic ingredients in an irresistible new format.
Key Ingredients Breakdown
| Component | Ingredients | Purpose |
|---|---|---|
| Cake | Unsalted butter, granulated sugar, eggs, sour cream, vanilla extract, all-purpose flour, cornstarch, salt, baking soda | Provides structure, richness, and vanilla flavor. |
| Berry Center | Fresh strawberries, granulated sugar | Adds sweetness, moisture, and fruity aroma. |
| Frosting | Cream cheese, unsalted butter, powdered sugar, vanilla extract, salt | Contributes tang, creaminess, and stability for decoration. |
Step-by-Step Recipe Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan at least 2 inches deep.
In a mixing bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, ensuring each is fully incorporated. Mix in sour cream and vanilla extract until smooth. Sift together flour, cornstarch, salt, and baking soda, then add to the wet ingredients and mix just until combined—avoiding overmixing for tender cake texture .2. Baking
Pour the batter into your prepared pan. Bake for 45–50 minutes, or until the cake is set and a toothpick comes out clean. Remove cake from the pan and let it cool fully on a wire rack. Thorough cooling is crucial to prevent melting the frosting during assembly .
3. Prepare the Strawberries
Hull and halve fresh strawberries, reserving some attractive specimens for garnish if desired. Mash the rest lightly and sprinkle with granulated sugar, allowing them to sit and release juice. This maceration develops deeper flavor and texture for the cake’s center .
4. Cream Cheese Frosting
In a bowl, beat together room temperature cream cheese and softened butter until smooth. Gradually add sifted powdered sugar, vanilla extract, and a pinch of salt. The final frosting should be light, fluffy, and easy to spread .
5. Cake Assembly
- Using a sharp knife, slice the cooled cake horizontally into two equal layers.
- Arrange both cut surfaces facing up. Evenly divide the strawberry mixture between the layers, gently spreading the fruit and juice.
- Optional: Place the layers in the freezer for 15–20 minutes to firm up the berries, making frosting easier.
- Set the bottom layer on a serving plate. Spread a generous amount (about a third) of the frosting over the berries. Top with the second cake layer, more frosting, then carefully frost the sides and top.
- Decorate the top with reserved strawberry slices, creating a visually appealing finish .
Expert Tips for Success
- Room Temperature Ingredients: Ensures even mixing and fluffy batter.
- Don’t Overmix: Only mix dry ingredients into the wet just until incorporated to avoid a tough cake.
- Macerate Strawberries Well: The natural berry juice soaks into the cake, keeping it moist.
- Time in the Freezer: Chilling the cake with strawberries prevents the fruit from slipping when frosting.
- Use an Offset Spatula: For easier and smoother frosting application.
Serving Suggestions
This Strawberry Shortcake Cake shines at any seasonal gathering, whether served as a birthday centerpiece or a casual weeknight finale. Pair it with fresh lemonade, coffee, or even a glass of sparkling wine for celebratory occasions.
- Serve slices slightly chilled for best texture.
- Add a scoop of vanilla ice cream for extra indulgence.
- Garnish with additional strawberry halves and a few mint leaves for a restaurant-worthy presentation.
Troubleshooting & Storage
- If the cake cracks: Don’t panic; the frosting and berries will cover minor imperfections.
- Runny berries: Freeze the assembled layers for 15–20 minutes before frosting.
- Storing: Keep refrigerated, covered, for up to 3 days. Allow the cake to sit at room temperature for 20–30 minutes before serving for the best flavor and texture.
- Can the components be made ahead? Bake the cake and prepare frosting a day in advance. Assemble up to several hours before serving. Strawberries are best macerated the same day.
Frequently Asked Questions (FAQs)
Q: Can I use frozen strawberries?
A: Fresh strawberries are best for this recipe due to their texture and bright flavor. Frozen strawberries can be used in a pinch, but be sure to thaw and drain excess liquid to avoid soggy cake layers.
Q: How do I prevent the cake from crumbling during slicing?
What others are reading
A: Always allow the cake to cool completely and use a sharp, serrated knife. Chilling the cake briefly after assembly can also help firm up layers for cleaner slices.
Q: Is the frosting sweet or tangy?
A: The Cream Cheese Frosting balances sweetness from powdered sugar with tang from cream cheese, making it a perfect pairing for juicy strawberries and rich cake.
Q: Can I make this cake gluten-free?
A: Substitute your favorite gluten-free all-purpose flour blend and add 1/2 teaspoon xanthan gum for better texture. Always check individual ingredient labels for hidden gluten.
Q: What’s the difference between this cake and traditional shortcake?
A: Unlike biscuit-style shortcakes, this version uses a single-layer butter cake sliced into two layers. It’s richer and sturdier, allowing for more elaborate frosting and decoration.
Pro Tips for Decorating and Presentation
- For a dramatic look, fan sliced strawberries in concentric circles atop the cake.
- Dust a light coating of powdered sugar before serving for a bakery-style finish.
- To make individual mini cakes, bake batter in muffin tins and assemble with berries and frosting.
Variations to Try
- Mixed Berry Shortcake Cake: Add raspberries or blueberries for a colorful twist.
- Lemon Zest: Incorporate lemon zest into batter or frosting for extra brightness.
- Chocolate Drizzle: Finish with a drizzle of melted chocolate for extra indulgence.
- Almond Extract: Swap out part of the vanilla for almond extract in the cake and/or frosting for nutty depth.
Final Thoughts
This Strawberry Shortcake Cake merges nostalgia and innovation, offering the comfort of familiar flavors in a striking layered form. With careful attention to detail—macerating berries, chilling layers, and applying frosting—you can craft a dessert worthy of any occasion. Gather your ingredients, follow these trusted steps, and prepare to dazzle your table with a cake that’s both beautiful and delicious.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a39026449/strawberry-shortcake-recipe/
- https://savorysweetlife.com/the-pioneer-womans-strawberry-shortcake-cake/
- https://savoringtoday.com/the-pioneer-womans-strawberry-shortcake-cake-and-food-from-my-frontier-cookbook-winner/
- https://30seconds.com/food/tip/56647/The-Pioneer-Womans-Strawberry-Shortcake-Cake-Recipe-Tastes-Like-Spring
- https://www.thepioneerwoman.com/food-cooking/recipes/a11487/strawberry-shortcakecake/
- https://en.petitchef.com/recipes/pioneer-woman-s-strawberry-shortcake-cake-fid-309163
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