Can I use frozen strawberries instead of fresh for a shortcake cake?

It is highly recommended to use fresh strawberries for the best texture and flavor. Thawed frozen strawberries release a significant amount of liquid, which can quickly make the cake layers soggy. If you must use frozen berries, pat them completely dry and toss them with a teaspoon of cornstarch to help absorb any excess juice.

How long does strawberry shortcake cake last in the fridge?

A strawberry shortcake cake is best enjoyed within 24 hours of assembly, as this is when the whipped cream is at its peak fluffiness. It will safely keep in an airtight container in the fridge for up to 2 days, though the cake layer will become denser and the berries may begin to weep juices into the cream.

Can I make strawberry shortcake cake ahead of time?

Yes, you can prep the components ahead of time! The baked sponge cake layers can be wrapped tightly and kept at room temperature for a day (or frozen for up to a month). However, for the best presentation and texture, wait to whip the heavy cream, slice the strawberries, and assemble the cake until right before you are ready to serve.

Why is my whipped cream runny or soupy?

Whipped cream usually turns soupy if the heavy cream, the mixing bowl, or the beaters are not cold enough. To ensure your whipped cream holds stiff peaks for your cake, place your bowl and beaters in the freezer for about 15 minutes before mixing. Be sure to stop mixing as soon as stiff peaks form to avoid overworking it.

5 Easy Steps: The Best Strawberry Shortcake Cake Recipe

The Best Homemade Strawberry Shortcake

Print Recipe

Author: Maya
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Cake Layers

2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup whole milk
2 large eggs, room temperature
1 tsp pure vanilla extract

Filling & Topping

2 cups fresh strawberries, sliced (plus 1 tbsp sugar for macerating)
1 cup heavy whipping cream, very cold
2 tbsp powdered sugar

Instructions

Preheat oven to 350°F (175°C). Grease, flour, and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter, milk, eggs, and vanilla to the dry ingredients.
Beat on medium speed for 1-2 minutes until just smooth. Do not overmix.
Divide batter evenly between the two pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Toss sliced strawberries with 1 tbsp sugar and let sit for 15 minutes.
In a chilled bowl, whip the heavy cream and powdered sugar on high speed until stiff peaks form.
Place one completely cooled cake layer on a plate. Spread half the whipped cream over it and top with half the strawberries.
Add the second cake layer. Top with remaining whipped cream and arrange the remaining strawberries in the center. Chill for 30 minutes before slicing.

Notes

Make sure your cakes are 100% cool before adding the cream, or it will melt!
Store leftovers in an airtight container in the refrigerator for up to 2 days.

Find it online: https://www.endrecipes.com/strawberry-shortcake-cake/