Strawberry Shortcake Cake Recipe
If you’re a fan of classic strawberry shortcake, then you’ll absolutely love this strawberry shortcake cake recipe. Fresh strawberries are baked right into the cake, creating a flavorful and moist texture. What’s great about this cake is that it’s not too sweet, so you can enjoy it without feeling overwhelmed by sugar.
Instead, the strawberries provide a natural sweetness that pairs perfectly with the light and fluffy cake. When it comes to serving this delicious cake, I love to top it with whipped topping and fresh strawberries sliced on top. The whipped topping adds a creamy and decadent touch to the cake, while the fresh strawberries add a pop of color and a burst of juicy flavor. It’s the perfect dessert to enjoy during strawberry season or any time you’re craving a sweet treat.
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As someone who loves strawberry season and all the delicious recipes that come with it, this strawberry shortcake recipe is definitely one of my favorites. It’s perfect for any occasion, from a summer picnic, brunch, breakfast or a birthday party, and it’s sure to satisfy anyone’s sweet tooth.
Ingredients For Strawberry Shortcake Cake
eggs
salt
milk
fresh strawberries
Instructions For Strawberry Shortcake Cake
Preheat oven to 375 degrees Fahrenheit. Grease a 9 x 13 baking dish.
In a medium bowl whisk together the flour, salt and baking powder. Dice cleaned strawberries. Set aside.
In the bowl of your stand mixer cream together the sugar and shortening. Add eggs and beat until combined.
With mixer on low speed add flour and milk alternately, mix until just combined.
Gently fold in diced strawberries.
Pour the batter into a greased 9 x 13-inch baking pan and bake for 40-45 minutes in a preheated oven at 375°F.
Can I Use Frozen Strawberries?
Yes! If fresh strawberries are not available, you can use frozen strawberries in this recipe. Simply thaw the frozen strawberries beforehand and drain any excess liquid before folding them into the batter. This will help prevent the cake from becoming too moist and soggy.
Serving Strawberry Shortcake Cake
When it comes to serving this delicious strawberry shortcake, there are several options to choose from. Serve it right out of the baking dish as is! Or you can top it with fresh strawberries, whipped cream, or even ice cream for a decadent treat. You can store any leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
So, there you have it, a delicious and easy-to-make strawberry shortcake cake recipe that is sure to impress. Whether you’re a seasoned baker or a beginner, this recipe is perfect for anyone who loves strawberries and a sweet, satisfying dessert.
Banana Bars with Cream Cheese Frosting
APPAREL FOR THE FOODIE & GRILLER
Strawberry Shortcake Cake Recipe
Ingredients
- 2 large eggs
- 2 cups sugar
- 2 Tbsop shortening
- 2 3/4 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup milk
- 2 cups fresh strawberries diced
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease a 9 x 13 baking dish.
- In a medium bowl whisk together the flour, salt and baking powder. Dice cleaned strawberries. Set aside.
- In the bowl of your stand mixer cream together the sugar and shortening. Add eggs and beat until combined.
- With mixer on low speed add flour and milk alternately, mix until just combined.
- Gently fold in diced strawberries.
- Pour the batter into a greased 9 x 13-inch baking pan and bake for 40-45 minutes in a preheated oven at 375°F.