How far in advance can I make strawberry shortcake cake?

The best way to plan ahead is to bake the cake one day before you need it. Keep the sponge wrapped tightly at room temperature, then assemble with cream and strawberries just before serving. Once layered, the cake should be eaten within 24–48 hours. The whipped cream and fruit will soften the cake over time, so while it’s still tasty on day two, it won’t slice quite as neatly. If you’re looking for a truly easy strawberry cake recipe for a gathering, assemble the morning of the event and chill until serving.

Can I use frozen strawberries instead of fresh?

Yes, you can absolutely use frozen strawberries in Strawberry Shortcake Cake. The key is to thaw and drain them well before layering. Frozen berries tend to release more liquid, which can make the sponge soggy if you don’t prepare them first. To mimic the texture of fresh berries, toss thawed strawberries with a spoonful of sugar and let them sit for 10–15 minutes. This draws out excess water while creating a flavorful syrup. The result is still a delicious strawberry shortcake dessert, even when berries aren’t in season.

What cream works best for topping?

Heavy cream or whipping cream with at least 35% fat is ideal. It whips up into sturdy peaks that hold their shape on the cake. For extra stability, you can add a spoonful of powdered sugar or even cream cheese. If you’re going dairy-free, chilled coconut cream is a great substitute, though it adds a faint tropical flavor. Whichever you choose, the whipped topping will transform this simple cake into a show-stopping summer fruit cake.

Can this recipe work as cupcakes or a sheet cake?

Absolutely. This batter is versatile and bakes up beautifully in different forms. For cupcakes, portion it into a lined muffin tin and bake for 18–20 minutes, then finish with whipped cream and a fresh berry on top. For a sheet cake, spread the batter in a rectangular pan, bake, then cover with cream and scatter berries over the surface. Both options make serving a crowd easier while still delivering all the flavors of the classic Strawberry Shortcake Cake.

One Bowl Strawberry Shortcake Cake – Easy, Stunning One Bowl Recipe In Less than 1 Hour

Name: One Bowl Strawberry Shortcake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs, room temperature; 1/2 cup milk; 1 teaspoon vanilla extract; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 cups fresh strawberries, sliced (substitute frozen, thawed, and drained); 1 cup heavy cream (or coconut cream for dairy-free); 2 tablespoons powdered sugar (for whipped cream); Optional: 1 teaspoon cornstarch to stabilize cream

Description

This Strawberry Shortcake Cake is a light, one-bowl sponge layered with fresh strawberries and clouds of whipped cream. It’s simple enough for a weeknight treat yet elegant enough for celebrations, making it the ultimate summer fruit cake that everyone will love.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs, room temperature
1/2 cup milk
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh strawberries, sliced (substitute frozen, thawed, and drained)
1 cup heavy cream (or coconut cream for dairy-free)
2 tablespoons powdered sugar (for whipped cream)
Optional: 1 teaspoon cornstarch to stabilize cream

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Instructions

Prepare the Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter, eggs, milk, and vanilla. Stir until just combined.
Bake the Sponge: Pour batter into a greased 8-inch round pan. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
Macerate the Strawberries: Toss sliced berries with 1 tablespoon sugar and let rest for 10–15 minutes to release juices.
Whip the Cream: In a chilled bowl, whip heavy cream with powdered sugar (and optional cornstarch) until soft peaks form.
Assemble the Cake: Slice the cake horizontally into two layers. Spread whipped cream and half the strawberries over the bottom layer. Place the top layer on, then cover with more cream and the remaining strawberries.
Serve & Enjoy: Slice and serve immediately, or refrigerate lightly covered for up to 2 days.

Notes

For best results, use ripe, fresh strawberries. Don’t overmix the batter—stop stirring once the flour disappears for a tender crumb. To make ahead, bake the cake a day early and assemble with cream and fruit just before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American