📋 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

Cook Time 25

Total Time 45

Servings servings cake

Calories 656kcal

Author Laura Tobin

Equipment

Ingredients

Strawberries

2 lb fresh strawberry
1 lemon juice
1 juice from oranges
⅓ cup caster sugar

Shortcake

4 cups flour
1 cup caster sugar
½ teaspoon salt
8 teaspoon baking powder
1 cup butter at room temperature 2 stick
2 cups milk
1 tablespoon caster sugar for sprinkling

Whipped cream

14 oz cream
1 tablespoon caster sugar optional

US Customary - Metric

Instructions

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

Whip the cream

Whip the cream with the sugar (optional) until it is firm
14 oz cream, 1 tablespoon caster sugar

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

Video

Notes

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

Nutrition