Strawberry Shortcake Birthday Cake

A Strawberry Shortcake Birthday Cake is a delightful twist on the traditional strawberry shortcake, elevated into a layered cake that’s perfect for celebrations. Featuring soft vanilla cake, fluffy whipped cream, and juicy strawberries, this dessert strikes the perfect balance between elegance and nostalgia.

Why You’ll Love This Recipe

• A show-stopping centerpiece for birthdays and special occasions
• Light and fresh flavor that’s not overly sweet
• Easy to customize with seasonal fruit or different cake bases
• Whipped cream frosting keeps it lighter than buttercream
• Perfect for spring and summer celebrations
• Uses simple, accessible ingredients
• No complicated decorating skills required
• Great make-ahead option with individual components
• Loved by both kids and adults
• A fresh alternative to traditional birthday cakes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake Layers:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk

For the Strawberry Filling:

• Fresh strawberries
• Granulated sugar

For the Whipped Cream Frosting:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Unflavored gelatin (optional, for stabilization)

Directions

1. Make the Cake Layers:
   Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and buttermilk, starting and ending with the dry. Divide batter between pans and bake for 25–30 minutes. Let cool completely.
2. Prepare the Strawberries:
   Slice strawberries and toss with granulated sugar. Let sit for at least 30 minutes until juicy.
3. Make the Whipped Cream:
   Beat heavy cream with powdered sugar and vanilla until soft peaks form. If using gelatin, bloom it in cold water, dissolve gently with heat, cool slightly, and mix into whipped cream. Continue beating to stiff peaks.
4. Assemble the Cake:
   Place one cake layer on a platter. Spread whipped cream, then add a layer of strawberries. Add the second cake layer and repeat with whipped cream and strawberries on top. Decorate with whole strawberries if desired.

Servings and Timing

• Servings: Approximately 12 slices
• Preparation Time: 30 minutes
• Baking Time: 25–30 minutes
• Total Time: Around 1 hour (plus cooling and assembly)

Variations

• Use a sponge cake base for a lighter texture
• Add strawberry jam between layers for more concentrated flavor
• Substitute strawberries with raspberries or a mixed berry blend
• Add a splash of lemon juice or zest to the filling for brightness
• Make it gluten-free by using a 1:1 gluten-free flour blend
• Use stabilized cream cheese whipped cream for a tangier frosting

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 2 days.
• Serving Tip: Let sit at room temperature for 15–20 minutes before serving for best flavor.
• Freezing: Cake layers (unfrosted) can be frozen for up to 2 months; assemble after thawing.

FAQs

Can I make the cake in advance?

Yes, you can bake the cake layers a day in advance. Store them wrapped tightly at room temperature. Assemble with cream and strawberries just before serving.

Can I use frozen strawberries?

Fresh strawberries are best, but if using frozen, thaw and drain well to reduce excess moisture.

How do I keep the whipped cream stable?

Adding a small amount of dissolved unflavored gelatin helps stabilize the whipped cream for longer-lasting structure.

Can I use store-bought whipped topping?

Yes, but fresh whipped cream provides a better texture and flavor.

How do I prevent the cake from getting soggy?

Drain the macerated strawberries well before layering, and assemble the cake shortly before serving.

Can I make this as a sheet cake?

Yes, bake the batter in a 9×13-inch pan and layer strawberries and cream on top.

Is it possible to make it dairy-free?

Use a plant-based butter, dairy-free milk alternative, and coconut whipped cream for a dairy-free version.

Can I use cake flour instead of all-purpose?

Yes, cake flour can be used for a finer crumb. Substitute 1 cup plus 2 tablespoons of cake flour for each cup of all-purpose flour.

What can I use instead of buttermilk?

Use whole milk mixed with a tablespoon of vinegar or lemon juice as a substitute.

How should I cut the cake for neat slices?

Use a sharp, thin-bladed knife cleaned between slices for clean layers.

Conclusion

The Strawberry Shortcake Birthday Cake brings together the best of classic dessert and celebration flair. Its light sponge, fresh fruit, and airy whipped cream make it a refreshing choice for any special occasion. Whether it’s a spring birthday or a summer celebration, this cake is sure to be a crowd-pleaser.

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