The ultimate strawberry shortcake with lots of juicy strawberries and fresh whipped cream.

A super moist dense cake (yes I used the word moist…sorry…I had to)… a big dollop of freshly whipped cream and sliced juicy strawberries, this is the perfect springtime dessert. The truth is that with strawberries available year round, you really can enjoy this cake all year, but if you are lucky enough to have your own fresh strawberries, this cake is totally worthy of them.

A few years back we shared a fun idea for strawberry shortcake cupcakes with a strawberry hidden inside. Truth be told, they were really cute, but I wanted way more juicy strawberries to go with each one. So this cake perfectly fits the bill. It’s all about the saucy, creamy additions to this perfect cake.

Ingredients:

For the Cake:

1 cup butter, softened
3 cups sugar
3 cups flour
1/2 teaspoon salt
6 eggs
1 cup heavy whipping cream
1 teaspoon vanilla
1 teaspoon almond extract

For the Whipped Cream:

3 cups whipping cream
1/4 tablespoons powdered sugar
1 teaspoon vanilla
dash of salt

For the Strawberries:

2-3 pounds fresh strawberries, sliced (stems removed)
1-2 tablespoons sugar

Lemon Lime Glaze:

2 cups powdered sugar
2 teaspoons lemon zest
2-3 tablespoons fresh lemon juice
1 tablespoon fresh lime juice

How to make Strawberry Shortcake (bundt cake):

For the cake:

Add the softened butter and sugar into the bowl of your stand mixer. With the paddle attachment: cream the two together until light and fluffy, mixing for about 3 minutes.
In a large bowl sift together the flour and salt.
To the mixer add the eggs two at a time, mixing well in between each addition.
Add half of the flour/salt mixture to the mixing bowl and continue mixing for a minute.
Add half of the heavy whipping cream and mix for one minute.
Add the remaining flour and heavy whipping cream and continue mixing for 3 more minutes. The batter will look glossy.
Add 1 teaspoon vanilla and 1 teaspoon lemon extract. Mix just until combined.
Spray a bundt pan with cooking spray…a cooking spray with flour in it.
Carefully pour the batter into the bundt pan and spread it out smoothly. The batter should fill the bundt pan about 2/3 the way full.
Bake the cake at 325 for 75 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 5 minutes. Then place your serving plate over the bundt pan, grab hold of both the plate and the pan together and quickly invert the cake onto the plate. Allow gravity to pull the cake from the pan and allow the cake to cool completely.

For the Glaze:

Whisk together the powdered sugar with the lemon zest, lemon juice and lime juice. For a more thick glaze, use less lemon juice. For a more thin glaze use more lemon juice. While the cake is still warm, drizzle the glaze over the top of the glaze.

For the Whipped Cream:

Pour 3 cups whipping cream into your stand mixer. Add 4 tablespoons of sugar, 1 teaspoon of vanilla and a dash of salt. With the wire whisk attachment, whip the mixture for about 3 minutes, or until the cream is whipped.

For the Strawberries:

Wash the strawberries, remove the stems and cut into slices.
Sprinkle 1-2 tablespoons of granulated sugar over the top of the berries. Stir together and allow the strawberries to release their juices with the sugar.
Cut the cake into slices and serve with the strawberries and whipped cream. Enjoy!

The style of bundt pan we used for this makes crisp edges and soft dense insides. Perfect for the shortcake definition. The style is: Nordicware: Heritage bundt pan

How full do you fill a bundt pan with batter?

Fill your bundt pan 2/3 full. This way it will not overflow while the cake is rising.

What if I have extra cake batter?

Depending on the size of your bundt pan, you might end up with extra cake batter. If you do have extra batter you can always add the batter to a few liners on a cupcake pan and bake them separately, as to not waste the extra batter. Please note the bake time will be a lot shorter in a cupcake pan.

How long do you cook a bundt cake?

The bake times vary from cake to cake, but this cake… is a very dense cake, so it requires a longer bake time.

Why is it called short cake?

Strawberry Shortcake gets its name from an English cooking term: short, which means the cake is made crisp from the butter in it. So shortcake can be crisp in places.