why make this recipe
Easy Rustic Strawberry Shortcake Cake is a delightful dessert that brings the flavors of summer to your table. It combines the sweetness of fresh strawberries with a soft, buttery cake and fluffy whipped cream. This recipe is perfect for gatherings, picnics, or simply an afternoon treat. It’s easy to make and delightful to eat, ensuring that both beginners and experienced bakers can enjoy it.
how to make Easy Rustic Strawberry Shortcake Cake
Ingredients :
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, cold
- 1 cup milk
- Demerara sugar, for topping (optional)
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, rinsed and cut into thin slices
- 2 Tablespoons granulated sugar (or to taste)
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in milk and vanilla extract until just combined. Pour into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- For the topping, whip the heavy cream with 1 teaspoon of vanilla until soft peaks form.
- In a bowl, mix sliced strawberries with 2 tablespoons of sugar and let sit for 10 minutes.
- Once the cake is cooled, spread whipped cream over the top, then layer sliced strawberries on top.
- Optionally, sprinkle with Demerara sugar before serving.
how to serve Easy Rustic Strawberry Shortcake Cake
Serve the cake chilled or at room temperature. Slice it into wedges and enjoy it on its own, or add extra whipped cream and strawberries on the side for a beautiful presentation. It pairs well with a cup of tea or coffee.
how to store Easy Rustic Strawberry Shortcake Cake
Store any leftover cake in an airtight container in the refrigerator. It should be eaten within 2-3 days for the best taste and texture. If you prefer, you can store the cake without the toppings and add fresh cream and strawberries just before serving.
tips to make Easy Rustic Strawberry Shortcake Cake
- Make sure the butter is cold for the best cake texture.
- Whip the cream just until soft peaks form; over-whipping can make it grainy.
- Feel free to adjust the sugar in the strawberries based on your taste preference—taste is key!
- For an added flavor, you can add lemon zest to the whipped cream.
variation
For a twist, you can replace strawberries with other berries like blueberries or raspberries. You can also add a bit of lemon or orange zest to the batter for a citrusy flavor or mix in some chopped nuts for a crunchy texture.
FAQs
Q: Can I make this cake in advance?
A: Yes, you can bake the cake a day ahead. Just store it properly, and add the cream and strawberries before serving.
Q: Can I freeze the cake?
A: Yes, you can freeze the cake without toppings. Wrap it well in plastic wrap and aluminum foil. Defrost it in the fridge before serving.
Q: What can I do if I don’t have Demerara sugar?
A: If you don’t have Demerara sugar, you can use regular granulated sugar or brown sugar for a similar texture and sweetness.
Easy Rustic Strawberry Shortcake Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, cold for best texture
- 1 cup milk
- Demerara sugar for topping (optional)
For the Topping
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, rinsed and cut into thin slices
- 2 Tablespoons granulated sugar (or to taste)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in milk and vanilla extract until just combined. Pour into the prepared pan.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Topping
- Whip the heavy cream with 1 teaspoon of vanilla until soft peaks form.
- In a bowl, mix sliced strawberries with 2 tablespoons of sugar and let sit for 10 minutes.
- Once the cake is cooled, spread whipped cream over the top, then layer sliced strawberries on top.
- Optionally, sprinkle with Demerara sugar before serving.