Introduction to Strawberry Shortcake Cake
Strawberry shortcake is a dessert that truly stands the test of time. Its combination of tender cake, juicy strawberries, and creamy goodness appeals to everyone from kids to adults. This classic favorite not only delights the taste buds but also evokes fond memories of summer picnics and festive occasions. Did you know that strawberry shortcake can be traced back to the 19th century? It has evolved over the years, yet its simple charm remains intact.
So, why is this dessert such a perennial favorite? For starters, the balance of flavors is simply irresistible. The lightness of the vanilla cake harmonizes perfectly with the fresh, sweet strawberries, while the mascarpone cream adds a rich, lush element that elevates every bite. Plus, it’s incredibly versatile! You can customize this recipe by using different fruits, adjusting sweetness, or even experimenting with the creamy layers.
If you’re looking for a dessert that brings a smile to every face, homemade strawberry shortcake cake is an ideal choice. It's perfect for birthdays, gatherings, or a simple weekend treat. Trust us—everyone will be asking for seconds!
Ingredients for Strawberry Shortcake Cake
Creating a delightful strawberry shortcake cake begins with choosing the right ingredients. Let’s break it down into the three main components: the vanilla cake, strawberries, and mascarpone whipped cream.
Vanilla Cake Ingredients
To start off, you’ll want these pantry staples for your vanilla cake:
- 3 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1 cup of unsalted butter at room temperature
- 2 cups of granulated sugar
- 4 large eggs, also at room temperature
- 2 teaspoons of vanilla extract
- 1 ⅓ cup of buttermilk that’s come to room temperature
Having these ingredients ready will ensure your cake is light, fluffy, and oh-so-delicious!
Strawberry Ingredients
Fresh strawberries are the heart of this dessert. Gather:
- 4 cups of hulled & quartered strawberries (about 1 pint or 675g)
- ¼ cup of granulated sugar
These juicy berries bring a vibrant color and sweetness that perfectly balances the richness of the cake.
Mascarpone Whipped Cream Ingredients
Finally, to create that luxurious layer of whipped cream, you'll need:
- 8 oz of mascarpone, slightly softened
- 1 cup of cold whipping cream
- ½ cup of powdered sugar, sifted
- 1 teaspoon of vanilla extract
Together, these ingredients will elevate your strawberry shortcake cake to a gourmet level, promising a delightful treat for any occasion!
Preparing Strawberry Shortcake Cake
Making a delightful strawberry shortcake cake at home is a memorable activity that’s not only rewarding but also delicious! Follow this easy guide to create your own layers of fluffy vanilla cake, fresh strawberries, and decadent mascarpone cream.
Preheat and Prepare Cake Pans
The first step is crucial for achieving that moist and fluffy texture. Preheat your oven to 350°F (175°C). While it's heating up, grease and flour three 8-inch cake pans. For added ease, line the bottoms with parchment paper to ensure your cakes come out without any sticking. This way, your strawberry shortcake cake will maintain its beautiful shape when you’re ready to assemble.
Make the Vanilla Cake Batter
In a medium bowl, combine 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. These dry ingredients provide the foundation for your cake, so whisk them together until well blended. In a stand mixer, cream 1 cup of room-temperature unsalted butter with 2 cups of granulated sugar until the mixture is pale and fluffy—a process that usually takes about three minutes. Next, add 4 large eggs, one by one, along with 2 teaspoons of vanilla extract. Then, alternate adding the flour mixture and 1 ⅓ cups of buttermilk, starting and ending with the flour. Once combined, your lovely batter is ready!
Bake the Cake Layers
Divide the batter evenly among the three prepared pans, smoothing the tops with a spatula. Place the pans into your preheated oven, and bake for about 30 minutes. The cakes are done when a toothpick inserted into the center comes out mostly clean. Let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare Strawberries for Layering
To prepare the strawberries, combine 4 cups of hulled and quartered strawberries with ¼ cup of granulated sugar in a bowl. The sugar will draw out their natural juices, creating a delicious syrup. Let the strawberries sit for at least 15 minutes (this step can enhance their flavor remarkably), and remember to drain them before using.
Whip the Mascarpone Cream
Next, let’s whip up the mascarpone cream. Chill your mixing bowl and whisk in the fridge for the best results. Pour 1 cup of cold whipping cream into the bowl and whip until stiff peaks form. In another bowl, mix 8 oz of slightly softened mascarpone with ½ cup of sifted powdered sugar until smooth. Gradually fold in the whipped cream until everything is combined beautifully.
Assemble the Cake
It’s time for the fun part—assembly! Place one layer on your cake stand, and if you like, drizzle it with some reserved strawberry syrup. Spread about one-third of the mascarpone cream on top, followed by 1 ½ cups of the quartered strawberries. Repeat this process for the second layer, and for the top layer, simply spread it with mascarpone cream. Refrigerate the assembled cake if you can resist the temptation to dig in right away. This step can help everything set beautifully, making it easier to slice when you're ready to serve!
With these steps, you’ll have a stunning strawberry shortcake cake worthy of any celebration! Enjoy the compliments that come your way as you treat your friends and family to a bite of summer on a plate.
Variations on Strawberry Shortcake Cake
Gluten-Free Strawberry Shortcake Cake
Craving that classic strawberry shortcake cake without gluten? It’s easier than you think! Substitute the all-purpose flour with a gluten-free blend, ensuring it's suitable for baking. For the fluffiest results, add a teaspoon of xanthan gum to maintain the cake's structure. Your guests won’t even notice the difference! Pair it with fresh strawberries and a dollop of mascarpone cream for a delightful twist. For more gluten-free tips, check out Gluten-Free Baking 101.
Chocolate-Dipped Strawberry Shortcake Cake
If you’re a fan of chocolate, this variation is your dream! Coat fresh strawberries in melted chocolate before layering them between your cake. The rich chocolate adds a decadent contrast to the light mascarpone cream. Don’t forget to drizzle some melted chocolate on top for that extra flair. Want to experiment with different types of chocolate? Explore Chocolate Pairing to find your perfect match!
Baking Notes for Strawberry Shortcake Cake
When making your strawberry shortcake cake, a few tips can elevate your baking game. First, ensure all ingredients, especially the butter and eggs, are at room temperature for smooth mixing. Don't rush the mixing process; allowing the butter and sugar to cream well creates a light texture. While layers cool, let your strawberries marinate in sugar—the longer, the better for flavor!
Opt for fresh strawberries instead of frozen for vibrant taste and color. Utilize a serrated knife to slice your cake layers evenly, ensuring they stack beautifully. For the mascarpone whipped cream, whip just until stiff peaks form to prevent curdling. Enjoy this delectable dessert creation!
Serving Suggestions for Strawberry Shortcake Cake
Once you've whipped up your delightful Strawberry Shortcake Cake with Mascarpone Cream, the fun of serving it begins!
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Garnish: Top the cake with additional sliced strawberries and a light dusting of powdered sugar for a stunning presentation. Fresh mint leaves can add a pop of color and freshness.
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Accompaniments: Pair your cake with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its rich flavors.
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Drizzle: A drizzle of strawberry syrup (made from the reserved strawberry juices) over each slice adds a homemade touch that positively elevates each bite.
With these serving suggestions, you're set to impress your guests! For more tips on perfect pairings, check out AllRecipes.
Tips for making the perfect Strawberry Shortcake Cake
Creating the ideal strawberry shortcake cake can feel daunting, but a few simple tips can elevate your baking game. First, use room-temperature ingredients for the cake and mascarpone cream; this ensures a smooth and fluffy batter. While whipping the cream, be careful not to overbeat—you want stiff peaks, but overdoing it can lead to curdling.
When layering, allow each cake layer to cool completely before assembly to prevent melting the mascarpone. Lastly, don't skimp on the strawberries! Fresh, ripe berries are key to achieving that delightful burst of flavor. For more insights on cake baking, consider checking out Joy of Baking or Serious Eats. Happy baking!
Time Details for Strawberry Shortcake Cake
Preparation Time
Before you dive into this delightful strawberry shortcake cake, you'll want to set aside about 2 hours for preparation. This includes making the cake batter, whipping up the mascarpone cream, and preparing those juicy strawberries!
Baking Time
The baking process will take approximately 30 minutes. Keep a close eye on your cakes; they’re done when a toothpick inserted in the center comes out mostly clean.
Total Time
Overall, you're looking at a total of 2 hours and 30 minutes to create this mouthwatering dessert. Trust me, it’s worth every minute! Your guests will be raving about this light and refreshing treat.
For inspiration on similar desserts, check out King Arthur Baking, perfect for any baking enthusiast!
Nutritional Information for Strawberry Shortcake Cake
When it comes to indulging in a strawberry shortcake cake, it’s always good to know what you’re getting! Each slice offers a delightful balance of flavors and nutrients:
- Calories: 832 kcal
- Protein: 7g
- Sugar: 65g
This cake is rich and satisfying, so it’s perfect for sharing with friends or enjoying as a special treat. For more details on its nutritional content, check out resources like the USDA FoodData Central. It’s always nice to indulge, but being informed can make your dessert experience even sweeter!
FAQs about Strawberry Shortcake Cake
Can I make this cake in advance?
Absolutely! Strawberry shortcake cake is perfect for prepping ahead of time. You can bake the layers a day in advance and store them tightly wrapped in plastic wrap at room temperature. The mascarpone cream can also be made the day before. Just assemble the cake on the day you plan to serve it to keep everything fresh!
What should I do if my strawberries are not sweet enough?
If your strawberries are lacking sweetness, don’t worry! You can macerate them with a little extra granulated sugar and let them sit for about 15 minutes before using. This will enhance their natural sweetness. You might even consider adding a splash of lemon juice for extra brightness—after all, fresh strawberries make this strawberry shortcake cake really shine!
How do I store leftover cake?
To store your leftover cake, simply cover it with plastic wrap or foil and refrigerate. It should stay fresh for about 3-4 days. If you have a lot left, consider slicing it and freezing individual pieces for a quick dessert fix later. Just be sure to wrap them well for optimal freshness!
Conclusion on Strawberry Shortcake Cake
In summary, this strawberry shortcake cake is a delightful twist on a beloved classic. The combination of fluffy vanilla layers, ripe strawberries, and creamy mascarpone creates a textural dream. Perfect for gatherings or a sweet treat at home, it’s sure to impress both friends and family alike!
Strawberry Shortcake Cake with Mascarpone Cream
Equipment
- Stand Mixer
- cake pans
- whisk
- medium bowl
- spatula
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
- 1.33 cups buttermilk room temperature
Strawberries
- 4 cups hulled & quartered strawberries 1 pint, 675g
- 0.25 cups granulated sugar
Mascarpone Whipped Cream
- 8 oz mascarpone slightly softened
- 1 cup whipping cream cold
- 0.5 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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