Can I freeze the strawberry shortcake cake?

You can freeze the cake layers before you’ve assembled the entire cake. Wrap them in plastic wrap and aluminum foil and keep them in the freezer for up to three months. To thaw, allow them to sit on the counter at room temperature for a couple of hours or in the refrigerator overnight.

Can you make this cake into cupcakes?

You can definitely make this cake into cupcakes. Line a muffin tin with cupcake liners and pour the batter two-thirds of the way to the top. Bake at 350 F for 15 - 25 minutes. Allow them to cool before putting on the whipped cream frosting.

How far in advance can you make this strawberry cake?

You can bake the cake, cut the strawberries, and make the whipped cream one day in advance before assembling the cake. This will ensure it’s fresh when it’s served. Store each prepped item in an airtight container in the refrigerator.

Can I substitute Greek yogurt with sour cream?

Yes, if you don’t have Greek yogurt on hand, sour cream is a great alternative.

Strawberry Shortcake Cake

Description

Strawberry shortcake cake is a cool and refreshing dessert made with fresh strawberries and topped with whipped cream. This easy homemade cake is perfect for warm weather get-togethers or summer holiday parties.

Ingredients

Units Scale

2 large eggs
1 cup cane sugar
1 1/2 cups plain Greek yogurt
1/2 cup avocado oil or other neutral oil
1 tsp. vanilla extract
2 Tbsp. fresh lemon juice
2 cups + 1 tbsp. all-purpose flour, spoon & leveled
1/2 tsp. baking soda
1/4 tsp. kosher salt
Zest 1 lemon, about 2 teaspoons
1 cup chopped fresh strawberries

Topping

1 cup heavy whipping cream
2 Tbsp. cane sugar
Fresh strawberries, for garnish

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Instructions

Preheat the oven to 375F. Butter and flour 9-inch springform pan and set aside.
In a large bowl with an electric mixer, beat eggs and sugar on high until light in color and thick, about 2 minutes.
Add yogurt, oil, vanilla, and lemon juice. Beat on low until well combined.
In a separate bowl, whisk together 2 cups of flour, baking soda, and salt. Add the flour mixture to the wet ingredients in thirds, beating after each addition on low. In the last addition add lemon zest. Batter will be thick.
Toss the chopped strawberries with 1 tablespoon flour and fold into the batter.
Transfer the batter into the prepared pan and bake 40-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Topping

Using a hand mixer, beat the heavy cream with sugar on medium-high speed until stiff peaks form. Do not whip much more beyond this point or the whipped cream will separate.
Spread the whipped topping over cooled cake. Arrange strawberries over the top. Serve immediately.

Notes

Greek yogurt: Sour cream can be used instead. Do not use “light” sour cream.
Avocado oil: Any other neutral oil will work in this recipe.
Strawberries: Make sure to pat dry the strawberries after washing to remove excess moisture.
Recipe originally published June 2015.

Nutrition

Serving Size: 1 slice
Calories: 465
Sugar: 30.8 g
Sodium: 158.8 mg
Fat: 23.3 g
Carbohydrates: 55.3 g
Protein: 10.2 g
Cholesterol: 70.4 mg