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📋 Easy Strawberry Shortcake Birthday Cake in Layers
This easy Strawberry Shortcake Birthday Cake recipe is the perfect dessert for a summer birthday celebration. It is the perfect birthday cake for any strawberry lover with moist and fluffy sponge base layers, fresh strawberries, and whipped cream. Whether you're looking for a simple yet delicious dessert for a family gathering or an impressive centerpiece for a birthday party, this fresh and fruity dessert is sure to impress.
Course Dessert
Cuisine American
Keyword stawberry birthday cake, stawberry shortbread, strawberry shortcake
Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
Total Time 45 minutes minutes
Servings 10 servings cake
Calories 656 kcal
Making the shortcake Mix all the dry ingredients together
4 cups flour, 1 cup caster sugar, ½ teaspoon salt, 8 teaspoon baking powder
Then add the butter and mix until it is well incorporated
1 cup butter at room temperature
Slowly add the milk
2 cups milk
Mix until the batter is smooth and homogeneous
For a birthday cake Cover the removable bottom of a cake pan with parchment paper and butter thoroughly also on the sides
Pour the batter into the pan and spread it evenly
Bake in a warm oven at 350 F - 180 C for 25 minutes
Let it cool down before removing it from the pan. It makes two round cakes
For deconstructive (you can make only half of the batter) Cover a rectangular pan with parchment paper and butter thoroughly
Pour the batter and spread evenly
Sprinkle the top with castor sugar
1 tablespoon caster sugar
Bake for 25 minutes at 350 F - 180 C
Prepare the strawberries Rinse and clean the strawberries
2 lb fresh strawberry
Keep 14 oz - 400g for the strawberry coulis
Cut 7 oz - 200 g into thin slices for decoration
Dice all the rest of the strawberries
Make the strawberry coulis Cut the strawberry in smaller sizes
Add the juice from 1 orange and 1 lemon, the sugar and blend
1 lemon juice, 1 juice from oranges, ⅓ cup caster sugar
Taste and add more sugar if necessary, some strawberries are sweeter than others
Composing the cake Level the 2 cakes with a wire layer cake cutter or with a long knife
Remove the top
Place the first cake layer on a serving dish
Pour the strawberry coulis over the first layer and spread uniformly
Spread over a layer of whipped cream
Arrange the thinly sliced strawberries
Place the second cake layer on top
For a perfectly flat layer, place the second cake upside down
Spread the entire cake with the remaining whipped cream
Place the remaining diced strawberries on top at the center
Pour more coulis on top and keep the rest to serve it in a separate jug
Keep in the fridge until you serve it
For deconstructive Once the shortbread is cooked, let it rest for at least 10 minutes
Remove it from the pan
Cut it into squares
Arrange the squares on a serving plate
In a bowl mix together the diced strawberries with the coulis and serve them
In a second bowl serve the whipped cream
Let everyone serve themselves in small bowls placing the shortbread first, then the strawberries and the cream on top
Remember to keep the butter at room temperature, but do not melt it. The butter should be soft but not melted
For the coulis use the damaged strawberries
As some strawberries are sweeter than others, taste the coulis in case you need to add more sugar
If you want to make a very smooth coulis, pass it through a fine sieve
To check if the shortcake is done you can pierce it with a metal skewer, if it comes out clean the cake is done.
Wait at least 10 minutes before removing the shortcake from the pan
For best results for the whipped cream, put the bowl and the whisks in the freezer 15 minutes before using them
Do not whip the cream for too long otherwise, it will become butter
Making the whipped cream from scratch really makes a difference, it is best if you don't buy the commercial one
You can substitute the strawberries with mixed berries or any other fruits that are in season
Calories: 656 kcal | Carbohydrates: 79 g | Protein: 8 g | Fat: 35 g | Saturated Fat: 22 g | Cholesterol: 108 mg | Sodium: 320 mg | Potassium: 708 mg | Fiber: 3 g | Sugar: 35 g | Vitamin A: 1253 IU | Vitamin C: 58 mg | Calcium: 282 mg | Iron: 3 mg