Can I use frozen strawberries instead of fresh ones?

Absolutely! You can use frozen strawberries. Just make sure to thaw them completely and drain any excess liquid before using them in the cake or filling.

What's the best kind of milk to use in the cake batter?

For a richer flavor, you can use whole milk or even buttermilk. For a lighter option, almond milk or another non-dairy alternative works great.

Can I bake the cake layers ahead of time?

Yes, you can prepare the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator. Frost just before serving for the best results!

Do I really need an offset spatula for frosting the cake?

If you don’t have an offset spatula, a regular butter knife will work just fine! Just be gentle and take your time to spread the frosting evenly.

Can I add any extracts or zests to the batter?

Definitely! A lemon zest or a hint of almond extract can really elevate the flavors of this cake. Feel free to experiment with different extracts to find your favorite.

Strawberry Shortcake Cake Supreme! It's like a regular strawberry shortcake decided to dress up and go to a fancy party. This isn’t just a cake; it’s a nostalgic hug wrapped in layers of moist cake, sweet strawberries, and fluffy whipped cream. The kind of dessert that makes you close your eyes and savor every single bite. I’m talking about a cake that’s so good, it’ll make you forget all your troubles – at least for a little while.

I remember the first time I tried to make a layer cake, it was uh… a disaster. The layers were uneven, the frosting was sliding off, and it looked like a toddler had decorated it. But hey, we all start somewhere, right? This recipe is designed to be as foolproof as possible, so even if you're a beginner baker, you can totally nail this. It's all about taking it one step at a time and not being afraid to make mistakes. Plus, who can resist the allure of sweet, juicy strawberries nestled between layers of creamy goodness? This dessert is perfect for birthdays, holidays, or just because you deserve something special. It's a crowd-pleaser that's guaranteed to bring smiles to everyone’s faces.

Strawberry Shortcake Cake Supreme

Name: Strawberry Shortcake Cake Supreme
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Strawberry-Desserts
Ingredients: 2 1/2 cups All-Purpose Flour; 2 1/2 teaspoons Baking Powder; 1/2 teaspoon Salt; 1 cup (2 sticks) Unsalted Butter, softened; 1 3/4 cups Granulated Sugar; 3 Large Eggs; 1 teaspoon Vanilla Extract; 1 cup Milk; 2 cups Fresh Strawberries, sliced; 1/4 cup Granulated Sugar (for filling); 1 tablespoon Lemon Juice; 2 cups Heavy Cream; 1/2 cup Powdered Sugar

Indulge in the Strawberry Shortcake Cake Supreme, a delightful twist on the classic dessert. This layered cake features moist vanilla cake, sweet strawberry filling, and luscious whipped cream, creating a dessert that's both nostalgic and irresistible.

⏳ Yield & Time

Yield: 8 servings

Preparation Time: 45 minutes

Cook Time: 30 minutes

Total Time: 75 minutes

📖 Instructions

Preheat the Oven: Get started by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly.
Prepare the Cake Pans: Grease and flour two 9-inch cake pans. For extra insurance against sticking, line the bottoms with parchment paper rounds. I can't tell you how many times this has saved me from cake disasters!
Cream Butter and Sugar: In a large mixing bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. You want it to be almost like whipped cream.
Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Whisking ensures that the baking powder is evenly distributed, which is crucial for a good rise.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake, and nobody wants that.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them – ovens vary!
Cool the Cakes: Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking and breaking.
Prepare the Strawberry Filling: While the cakes are cooling, prepare the strawberry filling. In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Let it sit for about 15-20 minutes, allowing the strawberries to macerate and release their juices. This is when the magic happens, folks!
Make the Whipped Cream: In a large, chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip, or you'll end up with butter! A good tip? Chill your bowl and beaters in the freezer for 15 minutes before whipping the cream – it makes a HUGE difference.
Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of whipped cream over the top. Arrange half of the macerated strawberries over the whipped cream.
Stack and Frost: Carefully place the second cake layer on top of the strawberries. Frost the entire cake with the remaining whipped cream, creating swirls and peaks as desired. This is where you get to be creative!
Garnish: Garnish the cake with additional fresh strawberries. A sprinkle of powdered sugar adds a nice touch too. Oh, and don't forget a sprig of mint for that extra bit of freshness!
Chill and Serve: Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld together. This step is crucial – trust me!