Description
A luscious strawberry shortcake cake perfect for any occasion, featuring tender cake layers, fresh strawberries, and fluffy whipped cream.
Ingredients
Scale
- 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
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and flouring them.
- In a large bowl, mix together the flour, sugar, baking powder, and salt until well combined.
- Add in the softened butter, milk, eggs, and vanilla extract. Beat the mixture until it’s smooth and creamy.
- Divide the batter evenly between the two prepared pans, and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, cool the cakes in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- While the cakes cool, whip the heavy cream and powdered sugar together in a mixing bowl until stiff peaks form.
- Place one cake layer on a serving plate. Spread half of the whipped cream over the top and garnish with half of the 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 before serving to allow flavors to meld.
Notes
Best enjoyed fresh, but can be stored in the refrigerator for 2-3 days. For longer storage, freeze without whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: strawberry shortcake, summer dessert, cake recipe, easy baking