Description
This Strawberry Shortcake Cake is a delightful layered dessert featuring soft, fluffy cake layers filled and topped with fresh strawberries and rich whipped cream. Perfect for any occasion, it combines the classic flavors of strawberry shortcake in an elegant cake form that is both light and indulgent.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
Filling and Topping
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease two round cake pans thoroughly to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which ensures a tender crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain the batter’s volume.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder for an even rise and texture.
- Alternate Adding Dry Ingredients and Milk: Gradually add the flour mixture alternately with the milk to the wet ingredients, beginning and ending with the flour. Mix gently just until combined to avoid overworking the batter.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake Layers: Allow the cakes to cool in their pans for 10 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely to room temperature.
- Prepare the Filling: Whip the heavy cream until stiff peaks form, ensuring a light and airy texture perfect for layering and topping.
- Assemble the Cake: Carefully slice each cooled cake layer horizontally in half to create four thinner layers. Layer whipped cream and sliced strawberries between each cake layer for juicy sweetness.
- Finish and Serve: Top the assembled cake with the remaining whipped cream and decorate with fresh sliced strawberries. Chill if desired before serving for best texture and flavor.
Notes
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Make sure the butter and eggs are at room temperature to create a smooth batter.
- Do not overmix the batter once the flour is added to keep the cake light and tender.
- Chill the whipped cream before whipping to achieve better volume.
- For a sweeter whipped cream, you may add a tablespoon of powdered sugar or vanilla extract.
- The cake is best served the same day but can be refrigerated overnight.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 350 kcal
- Sugar: 23 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: strawberry shortcake cake, fresh strawberry cake, whipped cream cake, summer dessert, layered cake
