Hey there folks, today we've got a delightful treat that we think you're going to love! It's none other than the classic Strawberry Shortcake Fresh Cream Cake. This scrumptious dessert is perfect for any occasion, from birthdays to weddings, and everything in between.
First Up: Yummy Baking's Strawberry Shortcake Fresh Cream Cake
Our first recipe comes to us from the folks over at Yummy Baking. As you can see, this cake is absolutely gorgeous! It features layers of fluffy sponge cake, fresh strawberries, and a luscious cream filling.
If you've never made a cake from scratch before, don't worry - this recipe is actually quite easy to follow. It does take a bit of time to put together, but we promise it is well worth the effort!
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
Instructions:
- Preheat the oven to 350°F. Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and beat until well combined.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, until everything is fully combined.
- Stir in the vanilla extract.
- Pour the cake batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, and then transfer it to a wire rack to cool completely.
- In a large bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- To assemble the cake, slice the cooled cake in half horizontally.
- Spoon half of the whipped cream onto the bottom half of the cake, and top with a layer of sliced strawberries.
- Place the top half of the cake on top of the strawberries.
- Top the cake with the remaining whipped cream, and then arrange the remaining strawberries on top.
And there you have it - a stunning Strawberry Shortcake Fresh Cream Cake that's sure to impress all of your guests!
The Best Strawberry Shortcake Cake from Glorious Treats
Our other recipe for today comes from the fabulous blog, Glorious Treats. This recipe is slightly different from the first, as it features a more traditional shortcake instead of sponge cake. But trust us, it is just as delicious!
One thing we love about this recipe is that it uses simple, straightforward ingredients that you probably already have in your pantry. But again, just because it's easy doesn't mean it's lacking in flavor!
Ingredients:
- For the shortcake:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1 large egg
- 1/2 cup milk
- For the filling:
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, chilled
- 1/3 cup powdered sugar
- Extra whole strawberries, for topping
Instructions:
- Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a pastry cutter or your hands, cut the butter into the flour mixture until it resembles coarse crumbs.
- In a small bowl, beat the egg and milk together until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, and then transfer it to a wire rack to cool completely.
- In a medium bowl, toss the sliced strawberries with the granulated sugar and vanilla extract. Let sit for 10-15 minutes.
- In a large bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- To assemble the cake, slice the cooled cake in half horizontally.
- Place the bottom half of the cake on a plate or cake stand. Spread a layer of whipped cream over the cake, and then top with half of the strawberry mixture.
- Place the top half of the cake on top of the strawberries. Spread another layer of whipped cream over the cake, and then top with the remaining strawberry mixture.
- Garnish the top of the cake with fresh whole strawberries. Refrigerate for at least 1 hour before serving.
And there you have it - two amazing Strawberry Shortcake Fresh Cream Cake recipes that are sure to satisfy your sweet tooth. Give them a try and let us know which one you like best!
Tips, Ideas, and How-To's
Now that you've got your Strawberry Shortcake Fresh Cream Cake all baked up and ready to go, here are a few tips and ideas to help you take your dessert game to the next level:
Make it Gluten-Free:
If you or someone you know is sensitive to gluten, you can easily make either of these cakes gluten-free by using a gluten-free flour blend. Just be sure to check the labels to make sure all of the ingredients are safe!
Use Different Fruits:
While we love the classic combination of strawberries and cream, there are plenty of other fruits that would work beautifully in these cakes. Try using raspberries, blackberries, peaches, or even mango for a fun twist!
Get Creative with Decorating:
Both of these cakes are gorgeous on their own, but you can really take them to the next level with some creative decorating. Try adding fresh flowers, chocolate shavings, or even some edible glitter for a bit of sparkle.
Make it Ahead of Time:
These cakes can both be made ahead of time, which makes them perfect for parties and gatherings. Simply bake and assemble the cakes as directed, and then wrap them in plastic wrap and store them in the refrigerator until you're ready to serve.
We hope you enjoy these Strawberry Shortcake Fresh Cream Cake recipes as much as we do. Happy baking!
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