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Strawberry Shortbread Cake is our even more elegant, even more delicious, take on strawberry shortcake! It's a moist dense cake piled high with fresh strawberries and whipped cream. What could be better?
The secret
The secret is the shortbread cake. This short bread recipe has passed through our family from cousin to cousin. We call it "Barney's Shortbread," but the recipe is rumored to come from Barney's mother-in-law. We thank her for this special recipe! It is easy-as-can-be, but it is sooooo good!
Is it a cookie or a cake?
The easy shortbread recipe tastes like your favorite sugar cookie, but it cuts like a cake. We love having the moist texture instead of a dry biscuit under our strawberries and cream. You can make it any shape you like, but we like baking it in a round pan for the pretty circle we can set atop a pedestal cake platter.
Isn't it pretty?
Whichever shape you chose, once you get the soft peaks of whipping cream and those marvelous strawberries atop the cake, it will be beautiful! You can garnish with mint leaves if you like. We think the extra color contrast brightens up this dessert.
If you like making desserts with strawberries, you'll love this easy strawberry dessert.
Enjoy!
Dianna
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Strawberry Shortbread Cake
Moist Dense Shortbread cake piled high with fresh strawberries and whipped cream.
Ingredients
For Short Bread Cake
- ½ cup butter (1 cube); room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs, room temperature
- 1 cup cake flour (can use all-purpose flour)
For Strawberries
- 2 pounds (about 4 cups) fresh strawberries
- ¼ cup granulated sugar
For Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- Mint leaves for garnish (optional)
Instructions
For Cake
Pre-heat oven to 350 degrees.
In a medium mixing bowl, cream together butter and sugar.
Add vanilla and blend in.
Add eggs and gently whip to incorporate.
Sift flour and blend just until flour disappears. (Don't over mix or cake will be tough.)
Lightly grease an 8x8 round metal cake pan and cover bottom with parchment paper.
Pour cake batter into prepared pan.
Bake at 25 minutes at 350 degrees.
Check to see if cake lightly springs back. Remove from oven.
Wait about 15 minutes, then carefully invert cake onto cooling rack.
For Strawberries
Rinse strawberries and remove stems.
Slice strawberries vertically.
Mix strawberries with sugar; set aside.
For Whipped Cream
Whip cream with electric mixer until it begins to thicken.
Add sugar and vanilla and continue beating until stiff peaks form.
Refrigerate util ready to assemble.
To assemble cake
On a cake plate, place shortbread cake face down.
Spoon large dollops of whipped cream over cake and spread close to edges.
Gently spoon strawberry mixture over whipped cream.
Garnish with small mint leaves if desired.
You can refrigerate this cake up to 2 hours before serving.
To serve, cut in pie-shaped wedges.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 281Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 74mgSodium: 79mgCarbohydrates: 33gFiber: 0gSugar: 24gProtein: 3g
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You may also like these other fresh strawberry recipes:
Strawberry Cheesecake Mousse Parfait
originally published July 28, 2019
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
So glad you tried it and liked it Ronak! Thanks for taking the time to comment, we love getting feedback from you all!
- Dianna
Would this work in a 9x13 if doubling the cake ingredients?
Hi Angel! Yes, you absolutely can double this recipe and bake it in a 9x13 pan. You may need to add a few minutes to the bake time. Let us know if you try it!
- Dianna