Strawberry Shortcake Cake
This strawberry shortcake cake features light cake layers, whipped cream, and fresh strawberries, making it a perfect dessert for summer gatherings.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 3.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 3 large eggs Room temperature
Whipped Cream & Filling
- 2 cups heavy whipping cream
- 0.25 cups powdered sugar
Toppings
- 4 cups fresh strawberries, sliced
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, mix the flour, baking powder, and salt. Gradually add to the creamed mixture alternating with milk.
- Pour the batter into the prepared pans and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Whipping Cream
- Whip the heavy cream with powdered sugar until stiff peaks form.
Assembly
- To assemble, place one cake layer on a serving platter, spread with whipped cream, and top with sliced strawberries.
- Add the second layer of cake and repeat the process on top.
- Serve immediately.
Notes
Use room-temperature ingredients for a better batter. Chill whipped cream bowl and beaters for better peaks. Leftovers keep best in an airtight container for 24-48 hours.