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Strawberry Shortcake Cake

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A light and tender layered cake filled with fresh strawberries and fluffy whipped cream, capturing the classic flavors of strawberry shortcake in an elegant dessert.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 3 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, sliced
  • 1 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (180°C) and grease and line two round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Gradually add dry ingredients alternately with milk, mixing until just combined.
  6. Divide batter evenly between pans and bake for 20–25 minutes, until a toothpick inserted comes out clean.
  7. Cool cakes completely before assembling.
  8. Whip heavy cream with powdered sugar until soft peaks form.
  9. Place one cake layer on a plate, spread whipped cream, and top with sliced strawberries.
  10. Add the second layer and repeat with whipped cream and strawberries on top.
  11. Chill slightly before serving.

Notes

  • Use fresh strawberries for best flavor and texture.
  • Chill the cake before slicing for cleaner cuts.
  • Add a layer of strawberry jam for extra flavor.
  • Store covered in the refrigerator for up to 2 days.
  • Do not overmix batter to keep the cake light and tender.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-shortcake-cake/