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Strawberry Shortcake Cake

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Strawberry Shortcake Cake is a delightful layered dessert made with fluffy vanilla cake, sweet whipped cream, and fresh strawberries, perfect for spring and summer celebrations.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for macerating strawberries)
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar (for whipped cream)
  • 1 tsp vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then add vanilla.
  4. Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
  5. Divide batter evenly between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. In a bowl, combine sliced strawberries with 1/4 cup sugar and let sit for at least 30 minutes to release juices.
  8. In a separate bowl, whip cream with powdered sugar and vanilla until stiff peaks form.
  9. Place one cake layer on a serving plate. Top with half the whipped cream and half the strawberries.
  10. Add second cake layer and top with remaining whipped cream and strawberries.
  11. Refrigerate for at least 1 hour before serving for best texture and flavor.

Notes

  • Use fresh, ripe strawberries for best flavor.
  • Chill the mixing bowl before whipping cream for better results.
  • This cake is best enjoyed the day it’s assembled.

Nutrition

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