I often come up with fun dessert ideas in my head, but when I actually execute them, they don’t always turn out as great as I had hoped. This cake, however, well surpassed my expectations. I dream about this cake non-stop. I made it for a Memorial Day BBQ and cannot wait to make it again in the coming months. Strawberry shortcake screams summer to me and what could be better than a giant strawberry shortcake cake?!
An amazing light and fluffy vanilla cake is the key to this recipe. I have been on the search for a homemade vanilla cake recipe that mimics the texture of a box mix cake for a very long time. I finally got around to trying a recipe adapted from Rose Levy Berenbaum (the author of the infamous Cake Bible) and the result was the best vanilla cake I have made yet. I have to warn you that the cake is so soft that I did ruin one layer when taking it out of the pan and had to make another batch. Definitely have more patience than I did and wait until the cake is completely cool before removing it from the pan!
Once the two cake layers cooled, I filled the cake with a layer of whipped cream and strawberries and then decorated the top. I chose to use stabilized whipped cream for this cake since I knew we wouldn’t be eating it right away. Regular whipped cream tends to separate fairly quickly and turn somewhat watery. Stabilized whipped cream, however, contains a small amount of gelatin that helps the whipped cream hold up for longer and makes it a bit thicker. It still tastes the same, but this allowed my filling and designs on the top to stay put without turning into a watery mess. After filling and decorating the cake, I refrigerated it for a couple of hours and then let it sit at room temperature for about an hour before we ate it. I wouldn’t recommend adding the whipped cream to the cake until the day you plan to serve it, as the cake may turn soggy. I did make the cake layers ahead of time though, so all I had to do was assemble it before the BBQ.
I know pies are usually what come to mind as summer fruit arrives, but you must add this cake to the top of your list! I most often choose chocolate over fruity desserts, but this cake is most definitely an exception. It is absolutely the perfect way to celebrate summer!
Strawberry Shortcake Cake
Yield: One 2-layer 8″ round cake
1 batch of Fluffy Vanilla Cake from Sweetapolita, originally adapted from Rose Levy Berenbaum of The Cake Bible
2 batches of Stabilized Whipped Cream
2 pints of Strawberries, 1 pint to fill and decorate the cake and another to serve with the cake
Once cake layers have completely cooled, place one layer onto your cake plate and cover it with a generous layer of whipped cream. Don’t spread the cream all the way to the edges, or it might leak out the sides when you add the second layer. Place a single layer of sliced strawberries on top of the whipped cream as shown below. Then place your second cake layer on top. I used a pastry bag to create whipped cream swirls and then added whole strawberries. Once assembled, I wouldn’t refrigerate the cake for more than 2-3 hours, or it might get soggy. Allow the cake to come to room temperature for about an hour before serving. I chose to serve the cake with even more sliced strawberries on the side.
For another fun play on Strawberry Shortcake checkout my Strawberry Champagne Cupcake Trifles!