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Creamy Birthday Strawberry Shortcake

Creamy Birthday Strawberry Shortcake that Steals the Show

This Creamy Birthday Strawberry Shortcake combines fluffy cake, cream cheese frosting, and fresh strawberries, making it an exceptional dessert for any celebration.
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Prep Time 1 hour
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 3 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour Ensure flour is leveled when measuring for accuracy.
  • 1 tbsp Baking Powder Check for freshness to ensure rise.
  • 1 cups Sugar Can substitute with coconut sugar for a different flavor.
  • 1/2 tsp Salt Always use the specified amount to avoid over-salting.
  • 1 cup Butter Use unsalted butter to control salt levels.
  • 1 tsp Ground Cinnamon Can be omitted if preferred.
  • 4 Eggs Ensure eggs are at room temperature for best incorporation.
  • 2 cups Milk Use whole milk for richness or an alternative for dietary preferences.
  • 1/3 cup Oil Can substitute with applesauce for lower fat content.
  • 2 tbsp Vanilla Essence Use pure vanilla extract for the best flavor.
For the Strawberry Filling
  • 1 cup Strawberry Preserves Homemade preserves can enhance flavor further.
  • 2 tbsp Lemon Juice Fresh lemon juice is preferred for maximum freshness.
For the Frosting
  • 4.5 cups Powdered Sugar Sift to avoid lumps for a silky consistency.
  • 8 oz Cream Cheese Must be softened for easy mixing.
  • 1/2 cup Butter Use unsalted as specified above.
  • 4 tbsp Milk Add more if frosting is too thick.
For Garnish
  • Fresh Strawberries Choose ripe, sweet strawberries for best flavor.

Equipment

  • 9-inch Round Cake Pans
  • Mixing Bowls
  • Stand Mixer
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans with parchment paper.
  2. In a small bowl, combine 2 cups of milk with 2 tablespoons of lemon juice and allow to sit for 5-10 minutes.
  3. In a large mixing bowl, whisk together 3 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon.
  4. Beat 1 cup of softened butter and 1 cup of sugar in a stand mixer for 2-3 minutes until light and fluffy.
  5. Add 4 room-temperature eggs, one at a time, then incorporate 1/3 cup of oil and 2 tablespoons of vanilla extract.
  6. Gradually add the dry mixture and the homemade buttermilk to the wet ingredients, alternating carefully.
  7. Divide the batter between the prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  8. Allow the cakes to cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Mix together 1 cup of strawberry preserves and 2 tablespoons of lemon juice for the filling.
  10. Beat 8 ounces of cream cheese and 1/2 cup of butter for the frosting, then add 4.5 cups of powdered sugar and 4 tablespoons of milk.
  11. Place one cooled cake layer on a serving plate, spread half of the cream cheese frosting and half of the strawberry filling.
  12. Top with the second cake layer and frost the sides and top generously with the remaining frosting.
  13. Chill the assembled cake in the refrigerator for about 5 minutes before serving.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 60gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Cool completely before frosting and avoid overmixing the batter for the best texture. Use sharp tools for clean slices.

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