Description
A delightful and easy-to-make Strawberry Shortcake Cake featuring soft layers of moist cake, fresh sliced strawberries, and fluffy whipped cream, perfect for any occasion or a refreshing dessert.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
Filling and Topping
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir well to evenly distribute all dry ingredients.
- Add wet ingredients: Add softened butter, milk, eggs, and vanilla extract to the dry mix. Beat the mixture until you achieve a smooth and consistent batter.
- Bake the cake layers: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the whipped cream and assemble: Whip the heavy cream with powdered sugar until stiff peaks form. Place one cake layer on a serving plate, spread half of the whipped cream evenly on top, then layer with sliced strawberries. Add the second cake layer and repeat with the remaining whipped cream and strawberries. Serve immediately or refrigerate for up to 2 hours for best freshness.
Notes
- For best results, use fresh, ripe strawberries.
- Make sure the butter is softened to room temperature before mixing for easier blending.
- If desired, you can add a splash of lemon juice or zest to the whipped cream for extra brightness.
- This cake is best served the day it is made, but it can be refrigerated up to 2 hours prior to serving.
- Allow the cake layers to cool completely before assembling to prevent the whipped cream from melting.
- 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
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: strawberry shortcake, strawberry cake, whipped cream cake, easy dessert, summer cake
