Description
A delicious and classic Strawberry Shortcake Cake featuring moist layers of vanilla cake filled with fresh strawberries and whipped cream. This dessert is perfect for any occasion, offering a light and refreshing treat with a balance of sweet strawberries and creamy frosting.
Ingredients
Scale
Cake:
- 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 and Prepare Pans: Preheat the oven to 350°F (175°C) and grease two round cake pans to prevent sticking during baking.
- Cream Butter and Sugar: In a mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This ensures a tender cake texture. Then add eggs one at a time, beating well after each addition to blend thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Mix Batter: Gradually add the dry ingredients alternately with the milk to the creamed butter mixture, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Bake Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before assembling.
- Slice and Assemble: Once cooled, carefully slice each cake layer horizontally to create four layers in total. Layer whipped cream and sliced strawberries between each layer, finishing with whipped cream and a decorative arrangement of strawberries on top.
Notes
- Ensure the butter is softened for easier creaming with sugar.
- Do not overmix the batter to keep the cake tender.
- Use fresh, ripe strawberries for the best flavor.
- Chill the whipping cream before whipping for best volume and stability.
- For a quicker assembly, you can use store-bought whipped cream.
- Refrigerate assembled cake before serving to keep the whipped cream fresh.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/10 of the cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
Keywords: Strawberry Shortcake, Strawberry Cake, Layer Cake, Whipped Cream Dessert, Summer Cake
