Strawberry Shortcake Cake from Milk Bar features layers of moist vanilla cake, fresh strawberries, and tangy whipped cream, topped with a crumbly biscuit crust for a delightful blend of sweet, creamy, and crunchy textures.
Equipments
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Spatula
- Sheet pan or baking tray
- Parchment paper
- 6-inch cake ring
- Acetate cake strips
- Serrated knife
- Offset spatula
- Cooling rack
- Small saucepan
- Spoon
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (115g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) whole milk
- 1/4 cup (60ml) buttermilk
- 2 teaspoons pure vanilla extract
- 2 cups (300g) fresh strawberries, hulled and chopped
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar (for macerating strawberries)
- 1 1/2 cups (360ml) heavy whipping cream
- 1/4 cup (30g) confectioners’ sugar
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60ml) sour cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup (150g) all-purpose flour (for crumb)
- 2 tablespoons granulated sugar (for crumb)
- 2 tablespoons light brown sugar (for crumb)
- 1/8 teaspoon kosher salt (for crumb)
- 2 tablespoons unsalted butter, melted (for crumb)
- 1 tablespoon heavy cream (for crumb)
When preparing this recipe, make sure to use fresh strawberries for the best flavor and texture, as frozen or overly ripe berries can alter the result. Measure your ingredients precisely, especially the flour and leavening agents, to achieve the perfect moistness and rise in the vanilla cake layers. Softened unsalted butter and cream cheese should be at room temperature to blend smoothly with the sugar and other ingredients. Macerate the strawberries with lemon juice and granulated sugar to enhance their sweetness and create a juicy filling. Your Strawberry Shortcake Cake from Milk Bar copycat will capture the original's signature balance of sweet vanilla cake, tangy whipped cream, and crumbly biscuit topping.
Instructions
- Preheat oven to 350°F (175°C).
- Line a sheet pan with parchment paper.
- In a bowl, whisk 1 1/2 cups flour, baking powder, and 1/2 tsp salt.
- In mixer bowl, cream 1/2 cup butter and 1 1/4 cups granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in milk, buttermilk, and 2 tsp vanilla extract.
- Gradually add dry ingredients; mix until just combined.
- Spread batter evenly onto prepared sheet pan.
- Bake 20–25 minutes; cool completely on rack.
- In a small bowl, toss strawberries with lemon juice and 1 tbsp granulated sugar; set aside to macerate.
- For crumb: Combine 1 cup flour, 2 tbsp granulated sugar, 2 tbsp brown sugar, 1/8 tsp salt in a bowl.
- Stir in melted butter and 1 tbsp heavy cream until crumbs form.
- Spread crumb mixture on a lined baking tray; bake 12–15 minutes at 300°F (150°C) until golden. Cool.
- In a mixer, whip cream to soft peaks.
- In another bowl, beat cream cheese, sour cream, 1/4 cup confectioners’ sugar, 1 tsp vanilla, and 1/4 tsp salt until smooth.
- Fold in whipped cream gently to combine.
- Use a 6-inch cake ring to cut two cake circles from sheet cake.
- Clean cake ring and place on serving plate; line with acetate strips.
- Place one cake round at bottom.
- Spoon half the macerated strawberries over cake.
- Spread half the cream mixture over strawberries.
- Add second cake round; repeat with remaining strawberries and cream.
- Top with baked crumb.
- Refrigerate at least 1 hour (preferably overnight) to set.
- Remove cake ring and acetate.
- Slice with serrated knife and serve.
Substitution
Strawberry Shortcake Cake from Milk Bar copycat menu replicates the signature layers of moist vanilla cake, fresh strawberries, and tangy whipped cream with a crumbly biscuit crust. If fresh strawberries are out of season, frozen berries can be thawed and macerated with lemon juice and sugar to maintain flavor. When buttermilk is unavailable, a simple substitute can be created by mixing 1/4 cup of milk with 1 teaspoon of lemon juice or vinegar, allowed to sit for 5 minutes. For stabilizing whipped cream, adding a small amount of cream cheese or using a gelatin sheet can help maintain structure during assembly. Be sure to sift your flour and measure ingredients accurately to ensure the cake layers bake evenly and have the desired texture for your cake.
Tips
Ensure your butter and cream cheese are softened to room temperature for smooth mixing and to avoid lumps in the cake batter and cream filling. When folding whipped cream into the cream cheese mixture, do so gently to maintain its light, airy texture and prevent deflation. Use parchment paper to line your baking tray evenly to prevent sticking and allow easy removal of the cake. Chill the assembled cake in the refrigerator for at least an hour to help set the layers firmly, making slicing easier and your presentation neater.
Nutritions
Strawberry Shortcake Cake offers a balanced mix of macronutrients primarily from all-purpose flour, butter, eggs, and heavy whipping cream, providing carbohydrates, fats, and proteins. Fresh strawberries contribute vitamin C, fiber, and antioxidants, while cream cheese and sour cream add calcium and beneficial probiotics. The granulated and brown sugars increase the cake's sugar content, which should be consumed in moderation. Your treat delivers essential nutrients but is best enjoyed as an occasional indulgence within a varied diet.
Storage
Store your Strawberry Shortcake Cake from Milk Bar in the refrigerator, covered loosely with plastic wrap or a cake dome to preserve its freshness and prevent the whipped cream from drying out. Keep the cake chilled for up to 2 days to maintain the moistness of the vanilla cake and the vibrant texture of the fresh strawberries. Avoid freezing, as the whipped cream and crumb topping may lose their texture and quality upon thawing.
Variation or Alternatives
You can substitute fresh strawberries with raspberries or blueberries for a different berry flavor that complements the vanilla cake and cream cheese filling. Try swapping buttermilk with plain yogurt to add a subtle tang while maintaining moistness in the cake layers. For added texture, sprinkle chopped toasted almonds or pistachios between layers or mixed into the crumb topping before baking. Consider using a hand mixer for whipping the cream if a stand mixer isn't available, ensuring you still achieve soft peaks for that light, airy texture.
Allergies
This Strawberry Shortcake Cake from Milk Bar contains common allergens such as eggs, dairy (including unsalted butter, heavy whipping cream, cream cheese, and sour cream), and wheat in the form of all-purpose flour. If you have allergies to any of these ingredients, it's essential to avoid this dessert or look for suitable substitutions. You should always check ingredient labels or consult with the baker to ensure the cake is safe for your dietary needs.
Why this recipe?
Strawberry Shortcake Cake from Milk Bar is beloved for its unique combination of moist layers, vibrant strawberry flavor, and creamy, tangy frosting that perfectly balances sweetness and freshness. The cake's texture, which includes soft cake, crunchy bits, and light cream, creates a delightful mouthfeel that sets it apart from typical desserts. You will appreciate how the recipe highlights fresh strawberries, making it a refreshing yet indulgent treat. Crafting a copycat allows you to recreate this iconic dessert at home, capturing the essence of Milk Bar's innovative baking with ingredients that are both accessible and rewarding.