Strawberry Shortcake Cake: The Ultimate Recipe and Guide

Pistachio No Bake Bars: Prepare to be utterly captivated by these delightful treats! Imagine sinking your teeth into a chewy, subtly sweet bar bursting with the nutty goodness of pistachios, all without ever turning on your oven. Sounds too good to be true? It’s not! These bars are incredibly easy to make and are the perfect solution for a quick and satisfying dessert, especially when you’re craving something sweet but don’t want to spend hours in the kitchen.

While no-bake bars have become a modern convenience, the concept of combining nuts, sweeteners, and binding agents to create portable and delicious snacks has roots stretching back centuries. Think of ancient energy bars made with dates and nuts, providing sustenance for travelers and warriors. Our Pistachio No Bake Bars are a contemporary twist on this timeless idea, elevating the humble no-bake treat with the sophisticated flavor of pistachios.

People adore these bars for several reasons. First, the taste is simply irresistible. The earthy, slightly salty flavor of pistachios pairs beautifully with the sweetness of the other ingredients, creating a harmonious balance that tantalizes the taste buds. Second, the texture is divine – a delightful combination of chewy and slightly crunchy. Finally, and perhaps most importantly, they are incredibly convenient. With just a few simple steps and minimal ingredients, you can whip up a batch of these bars in no time, making them ideal for busy weeknights, potlucks, or any occasion where you need a quick and impressive dessert.

this Recipe

Ingredients:

• For the Cake:
• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ¼ cups buttermilk
• For the Strawberry Filling:
• 4 cups fresh strawberries, hulled and sliced
• ½ cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• For the Whipped Cream Frosting:
• 2 cups heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Preparing the Cake Batter:

1. Preheat and Prep: First things first, let’s get that oven ready! Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will prevent the cake from sticking and make it easy to remove later. You can also line the bottom of the pans with parchment paper for extra insurance.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is key here to ensure everything is evenly distributed. This step is important because it helps the leavening agents (baking powder and baking soda) work properly, resulting in a light and fluffy cake.
3. Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy. This process incorporates air into the batter, which contributes to the cake’s texture.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla extract enhances the overall flavor of the cake.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Start by adding about one-third of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the buttermilk and mix until combined. Repeat with another third of the dry ingredients, the remaining buttermilk, and finish with the last third of the dry ingredients. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake.
6. Divide and Bake: Divide the batter evenly between the prepared cake pans. Spread the batter evenly in each pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it.
7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes completely is crucial before frosting, as warm cake can melt the frosting.

Preparing the Strawberry Filling:

1. Combine Strawberries and Sugar: In a medium bowl, combine the sliced strawberries and granulated sugar. Gently toss them together. The sugar will help draw out the juices from the strawberries, creating a delicious syrup.
2. Add Lemon Juice: Stir in the lemon juice. The lemon juice adds a touch of acidity, which brightens the flavor of the strawberries and prevents them from becoming too sweet.
3. Thicken the Filling: In a small bowl, whisk together the cornstarch and a tablespoon of water to create a slurry. This will help thicken the strawberry filling.
4. Cook the Filling: Pour the strawberry mixture into a saucepan and bring to a simmer over medium heat. Add the cornstarch slurry and cook, stirring constantly, until the filling has thickened slightly, about 2-3 minutes. Be careful not to overcook the filling, as it can become too thick.
5. Cool the Filling: Remove from heat and let the strawberry filling cool completely. Cooling the filling prevents it from melting the whipped cream frosting.

Preparing the Whipped Cream Frosting:

1. Chill the Bowl and Whisk: Place the mixing bowl and whisk attachment in the freezer for at least 15 minutes before making the whipped cream. This helps the cream whip up faster and hold its shape better.
2. Combine Ingredients: In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract.
3. Whip the Cream: Beat on medium speed until stiff peaks form. Be careful not to overwhip the cream, as it can turn into butter. Stiff peaks mean that when you lift the whisk, the cream forms a peak that holds its shape.

Assembling the Strawberry Shortcake Cake:

1. Level the Cakes (Optional): If the cakes have a slight dome, use a serrated knife to level the tops. This will ensure that the cake layers are even and the frosting is applied smoothly.
2. Place First Layer: Place one cake layer on a serving plate or cake stand.
3. Add Strawberry Filling: Spread half of the cooled strawberry filling evenly over the first cake layer.
4. Add Whipped Cream: Spread a generous layer of whipped cream over the strawberry filling.
5. Place Second Layer: Carefully place the second cake layer on top of the whipped cream.
6. Frost the Cake: Frost the entire cake with the remaining whipped cream. You can create a smooth finish or add swirls and decorative touches with a spatula or piping bag.
7. Garnish (Optional): Garnish the cake with fresh strawberries, if desired. This adds a beautiful finishing touch and enhances the strawberry flavor.
8. Chill and Serve: Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld together and the frosting to set. This also makes it easier to slice and serve.

Conclusion:

This Strawberry Shortcake Cake isn’t just a dessert; it’s a celebration of summer flavors, a nostalgic trip to childhood picnics, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try because it perfectly balances the light, airy texture of a classic shortcake with the convenience and visual appeal of a cake. Forget fussy individual shortcakes – this is a showstopper that’s surprisingly easy to put together. The moist cake layers, the luscious whipped cream, and the burst of fresh strawberry flavor create a symphony of textures and tastes that will leave everyone wanting more.

But the best part? It’s incredibly versatile! While I’ve shared my go-to version, feel free to experiment and make it your own. For a richer flavor, try using brown butter in the cake batter. It adds a nutty depth that complements the sweetness of the strawberries beautifully. If you’re feeling adventurous, consider adding a layer of homemade strawberry jam between the cake layers for an extra intense strawberry kick.

Serving Suggestions & Variations:

* Elevate the Presentation: Garnish with fresh mint leaves, a dusting of powdered sugar, or even a drizzle of balsamic glaze for a sophisticated touch.
* Berry Bonanza: Don’t limit yourself to just strawberries! Mix in other berries like blueberries, raspberries, or blackberries for a mixed berry shortcake cake extravaganza.
* Boozy Boost: A splash of Grand Marnier or Kirsch in the whipped cream or macerated strawberries adds a touch of elegance and warmth.
* Dietary Adaptations: For a gluten-free version, simply substitute the all-purpose flour with a gluten-free blend. You can also use a dairy-free whipped topping alternative to make it vegan-friendly.
* Individual Servings: While the cake is fantastic, you can also use this recipe as a base for individual shortcake parfaits. Layer crumbled cake, whipped cream, and strawberries in glasses for an easy and elegant dessert.
* Make Ahead: The cake layers can be baked a day in advance and stored tightly wrapped at room temperature. The whipped cream can also be made ahead and stored in the refrigerator. Assemble the cake just before serving for the best results.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect dessert for birthdays, holidays, potlucks, or simply a special treat for yourself. The simplicity of the ingredients combined with the delightful flavor profile makes it a winner every time.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a slice of happiness. I’m so excited for you to try this Strawberry Shortcake Cake! Once you do, please come back and share your experience in the comments below. Let me know what variations you tried, what your family thought, and any tips or tricks you discovered along the way. I can’t wait to hear all about your baking adventures! Happy baking!