Introduction to Strawberry Shortcake Cake
If you’re on the lookout for a dessert that combines classic charm with a modern twist, then strawberry shortcake cake is your answer! This delightful treat gracefully layers moist vanilla cake, vibrant fresh strawberries, and luscious mascarpone cream, making it a stunning centerpiece for any occasion. Whether it’s a summer gathering, a birthday party, or simply a sweet escape after a long day, this cake perfectly balances lightness and indulgence.
Why Strawberry Shortcake Cake is a Perfect Dessert Choice?
One of the standout features of strawberry shortcake cake is its versatility. You can customize it for any event, using seasonal strawberries or experimenting with different flavor profiles, such as adding a hint of lemon or a splash of vanilla. The combination of soft cake with fresh fruit not only satisfies your sweet tooth but brings a refreshing aspect, making it a favorite among dessert lovers.
Moreover, fresh strawberries are rich in vitamin C and antioxidants, so you can indulge with a slightly guilt-free conscience. Hosting a brunch? Serving guests after dinner? This cake will certainly impress with its vibrant colors and layered texture. Check out more about the benefits of strawberries at Healthline.
So, roll up your sleeves and let’s dive into this delicious recipe that’s sure to become a staple in your baking repertoire!
Ingredients for Strawberry Shortcake Cake
When it comes to creating the perfect strawberry shortcake cake, choosing fresh and quality ingredients is key! Let's take a closer look at what you'll need to whip up this delightful dessert.
Vanilla Cake Ingredients
For the soft, fluffy vanilla layers, gather the following ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoon vanilla extract
- 1 ⅓ cup buttermilk (room temperature)
These ingredients work beautifully together to create a cake that’s light and airy, making it a perfect base for our strawberry shortcake cake.
Strawberry Ingredients
Now for the stars of the show—the strawberries! You'll want:
- 4 cups hulled & quartered strawberries (about 1 pint or 675g)
- ¼ cup granulated sugar
The sugar will help draw out the strawberries' natural juices, enhancing their sweetness as they marinate.
Mascarpone Whipped Cream Ingredients
To add a creamy touch, gather these luxurious ingredients:
- 8 oz mascarpone (slightly softened)
- 1 cup whipping cream (cold)
- ½ cup powdered sugar (sifted)
- 1 teaspoon vanilla extract
This rich mascarpone whipped cream will elevate your strawberry shortcake cake to a whole new level of decadence!
With these ingredients in hand, you're ready to create a memorable dessert that will please any crowd!
Preparing Strawberry Shortcake Cake
Making a strawberry shortcake cake is an incredibly rewarding experience, especially when you see those beautiful layers come together. Let’s walk through the steps so you can create your show-stopping dessert with ease!
Prepping the Cake Pans
Before you dive into the mixing and baking, start by preheating your oven to 350°F (175°C). This step is crucial to ensure your cakes bake evenly. While the oven heats up, grease and flour three 8-inch round cake pans. Don’t forget to line the bottom with parchment paper for easy removal! You want those soft, fluffy cakes to come out perfectly.
Mixing the Dry Ingredients
In a medium bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt until well combined. This step is essential as it ensures the leavening agents are evenly distributed throughout your strawberry shortcake cake. Setting this mixture aside allows the flavors to mingle before they meet the wet ingredients.
Creaming Butter and Sugar
Next up, grab your stand mixer (or a hand mixer if you don't have one) and cream together 1 cup of room temperature unsalted butter and 2 cups of granulated sugar. Beat on medium-high speed until the mixture is pale and fluffy, which usually takes about 3 minutes. This step incorporates air, giving the cake that light texture you crave.
Making the Cake Batter
Now, reduce the mixer speed and add in 4 large eggs, one at a time. Be sure to fully incorporate each egg before adding the next. Follow this with 2 teaspoons of vanilla extract. Alternate adding the dry ingredients with 1 ⅓ cups of buttermilk, starting and ending with the flour mixture. Mix until just combined—overmixing can lead to a tough texture.
Baking the Cakes
Spread your batter evenly among the prepared pans and smooth the tops. Bake them for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean. Once baked, allow the cakes to cool for about 10 minutes in the pans before transferring them to a wire rack to cool completely—this prevents them from sticking.
Preparing the Strawberries
While your cakes are cooling, it’s time to prepare your strawberries! Combine 4 cups of hulled and quartered strawberries with ¼ cup of granulated sugar in a medium bowl. This step draws out the natural juices—let them sit for at least 15 minutes (or even overnight) in the fridge. Drain excess liquid when you're ready to assemble; this syrup can be drizzled between layers for added flavor.
Making the Mascarpone Whipped Cream
Next, chill your mixing bowl and whisk in the fridge or freezer for about 10 minutes for optimal whipping. In a separate bowl, beat 8 oz of mascarpone until smooth, adding ½ cup of sifted powdered sugar to combine. In the chilled bowl, whip 1 cup of cold heavy cream until stiff peaks form, and then gently fold it into the mascarpone mixture, taking care not to overmix.
Assembling the Cake
Now comes the fun part! Place the first layer of cake on a serving plate, drizzle with the reserved strawberry syrup if desired, and spread about ⅓ of the mascarpone cream across the top. Layer with 1 ½ cups of the quartered strawberries. Repeat this with the remaining layers, leaving the top layer adorned only with mascarpone cream. For a stunning presentation, refrigerate the assembled cake before serving, ideally enjoying it the same day for the freshest flavors.
With patience and care, you will create a memorable strawberry shortcake cake that’s perfect for any occasion!
Variations on Strawberry Shortcake Cake
Strawberry Shortcake Cupcakes
If you're craving a fun twist on the classic strawberry shortcake cake, try making strawberry shortcake cupcakes! Simply use the same vanilla cake batter and scoop it into lined muffin tins for perfect portion sizes. Once baked, top each cupcake with a dollop of mascarpone whipped cream and a fresh strawberry. These bite-sized treats are ideal for gatherings or a sweet afternoon snack. Check out this recipe on Food Network for more inspiration!
Vegan Strawberry Shortcake Cake
For a plant-based version of the beloved strawberry shortcake cake, substitute traditional ingredients with vegan alternatives. Use almond or coconut milk in place of buttermilk and replace eggs with flaxseed meal or applesauce. You can also opt for a dairy-free whipped cream using coconut milk or store-bought alternatives. The fresh strawberries will still shine through, offering that nostalgic taste with a modern twist! Discover more about vegan baking at Minimalist Baker.
Baking Notes for Strawberry Shortcake Cake
Tips for Cake Texture
To achieve the perfect texture for your strawberry shortcake cake, make sure your ingredients are at room temperature. This ensures proper emulsification and fluffy cake layers. Don’t overmix the batter; once you add the dry ingredients, mix just until combined. This helps avoid a dense, gummy cake.
Avoiding Over-beating Mascarpone
When making the mascarpone whipped cream, be cautious not to over-beat! Over-mixing can cause the mascarpone to curdle, resulting in a lumpy texture. Mix just until you achieve a smooth, creamy consistency. Chilling your mixing bowl and whisk beforehand can also help create that light, airy cream you want to complement your cake.
For more tips on achieving the best cake textures and textures for whipped cream, check out resources like King Arthur Baking or Serious Eats.
Serving Suggestions for Strawberry Shortcake Cake
Plating Ideas
Presenting your strawberry shortcake cake beautifully can elevate your dessert experience. Use a decorative cake stand to showcase the layers stunningly. For a rustic touch, garnish each slice with a dollop of mascarpone cream and a few fresh strawberries on top. A light dusting of powdered sugar adds an appealing finish. You can also drizzle some of the reserved strawberry syrup around the plate for a pop of color and sweetness.
Pairing with Complementary Flavors
For an extra layer of flavor, consider serving your cake with a scoop of vanilla ice cream or a dollop of creamy yogurt. Both complement the sweetness of the strawberries perfectly. For beverages, a cup of peppermint tea or a refreshing glass of sparkling lemonade can create a delightful contrast to the richness of the mascarpone cream. These pairings not only enhance the overall experience but also impress your guests!
Tips for Making the Perfect Strawberry Shortcake Cake
Use Fresh Strawberries
When it comes to crafting your strawberry shortcake cake, the key ingredient is undeniably the strawberries. Select ripe, juicy strawberries for maximum flavor. If you can, visit a local farmer's market to find the freshest options. Not only do fresh strawberries provide the best taste, but they’ll also lend a beautiful, vibrant color to your cake.
Chill Before Serving
Once your cake is assembled, give it a little time to chill in the fridge. This allows the flavors to meld together beautifully and makes slicing easier. Aim to refrigerate it for at least an hour before serving. You'll be rewarded with a slice that showcases the luxurious mascarpone cream and fresh strawberries distinctly. This simple tip transforms your dessert into a truly delightful experience!
Time Details for Strawberry Shortcake Cake
Preparation Time
Get ready to embark on a delightful culinary journey! The preparation time for your strawberry shortcake cake is approximately 2 hours. This allows you enough time to gather all the ingredients and create each delicious layer with love.
Baking Time
Once you’ve mixed up that scrumptious batter, it’s time to pop it into the oven. The baking time is about 30 minutes. You'll be rewarded with deliciously golden vanilla cake layers that are simply irresistible!
Total Time
All in all, including prep and baking, your total time will be around 2 hours and 30 minutes. But don’t worry; the joy of enjoying your homemade strawberry shortcake cake will be well worth the effort!
When you're ready to indulge, don’t forget to take a moment to appreciate the delightful combination of fresh strawberries and mascarpone cream in your masterpiece. Happy baking!
Nutritional Information for Strawberry Shortcake Cake
Calories
A delightful serving of this strawberry shortcake cake comes with approximately 832 calories. While it makes for a decadent dessert, it’s a great treat for special occasions!
Protein
Each slice delivers about 7 grams of protein, thanks primarily to the eggs and mascarpone in the recipe, adding a little nourishment to your indulgence.
Sugar
With about 65 grams of sugar per slice, this cake sweetens your day with the natural goodness of fresh strawberries and a sprinkle of granulated sugar. Just remember to enjoy it in moderation!
For more insights on healthy eating, consider checking out articles from Nutrition.gov or the American Heart Association. These resources can help you make informed choices while enjoying all your favorite desserts!
FAQs about Strawberry Shortcake Cake
Can I make the cake in advance?
Absolutely! You can bake the vanilla cake layers a day ahead. Just let them cool completely, wrap them tightly in plastic wrap, and store them in the refrigerator. This actually helps the flavors develop beautifully. You can also prepare your mascarpone whipped cream a few hours before assembly. Just keep it chilled until you’re ready to use it for your delicious strawberry shortcake cake!
How do I store leftover cake?
To store any leftover strawberry shortcake cake, keep it in the refrigerator to maintain freshness. Cover it loosely with plastic wrap or place it in an airtight container to prevent the mascarpone cream from drying out. If stored correctly, it should last for about 2-3 days — but we doubt it will last that long!
What can I use instead of mascarpone?
If you can’t find mascarpone cheese, no worries! You can substitute it with cream cheese mixed with a bit of sour cream or even heavy cream whipped with powdered sugar for a lighter alternative. Keep in mind that the flavor will differ slightly, but it will still create a delicious topping for your strawberry shortcake cake.
Conclusion on Strawberry Shortcake Cake
In wrapping up our delightful journey with the Strawberry Shortcake Cake, it's clear that this dessert is a perfect blend of flavors and textures. The lightness of the vanilla cake paired with fresh strawberries and decadent mascarpone cream makes it a showstopper for any occasion. Enjoy every slice!
Strawberry Shortcake Cake with Mascarpone Cream
Equipment
- stand mixer
- oven
- Cake Rounds
- parchment paper
- Mixing Bowls
- whisk
- Spoon
- Cake Stand
- wire rack
Ingredients
Vanilla Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoon vanilla extract
- 1 ⅓ cups buttermilk room temperature
Strawberries
- 4 cups hulled & quartered strawberries 1 pint, 675g
- ¼ cup granulated sugar
Mascarpone Whipped Cream
- 8 oz mascarpone slightly softened
- 1 cup whipping cream cold
- ½ cup powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
Vanilla Cake
- Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins).
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture with buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Spread batter evenly between the prepared pans and smooth the tops.
- Bake for about 30 mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Strawberries
- Place quartered strawberries and sugar into a medium bowl. Stir to combine. Place in fridge and let sit for 15mins (up to overnight).
- Drain strawberries before using in cake. Reserve syrup to drizzle on cake layers during assembly if desired.
Mascarpone Whipped Cream
- Place mixer bowl and whisk into the fridge or freezer to chill.
- Pour cold cream into the bowl and whip on high until stiff peaks form. Set aside.
- In a separate bowl, beat mascarpone until smooth. Add sugar and beat until combined.
- Combine whipped cream and mascarpone mixture until smooth and stiff.
Assembly
- Divide mascarpone cream into 3 equal portions.
- Place one layer of cake on a cake stand or serving plate. Drizzle with reserved strawberry syrup if desired.
- Roughly spread ⅓ of the mascarpone cream over the top of the layer. I used the back of a large spoon to do this.
- Place 1 ½ cups of quartered strawberries on top. Repeat with remaining layers leaving the top layer just with the mascarpone cream.
- Refrigerate until serving. Serve same day.
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