Strawberry Shortcake Cake
Strawberry Shortcake Cake is a delightful dessert that combines layers of soft, buttery cake with fresh strawberries and fluffy whipped cream. Perfect for any occasion, this cake is simple to prepare and visually stunning, making it an instant crowd-pleaser. Each bite offers a refreshing burst of flavor that captures the essence of summer, ensuring smiles all around!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, mix flour, sugar, baking powder, and salt. Add softened butter until crumbly.
- Mix in milk, eggs, and vanilla until smooth.
- Divide batter between pans and bake for 25-30 minutes or until golden brown.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- Whip heavy cream until soft peaks form; add sugar gradually until stiff peaks form.
- Layer whipped cream and sliced strawberries between cake layers and on top.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Substitute strawberries with other berries for variety. For a richer flavor, use high-quality vanilla extract. Store any leftovers in an airtight container in the fridge for up to three days.