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Delicious strawberry shortcake cake with fresh strawberries and whipped cream

Strawberry Shortcake Cake

This strawberry shortcake cake features light cake layers, whipped cream, and fresh strawberries, making it a perfect dessert for summer gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert, Sweet
Cuisine: American, Summer
Calories: 350
Ingredients Method Notes

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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, mix the flour, baking powder, and salt. Gradually add to the creamed mixture alternating with milk.
  5. Pour the batter into the prepared pans and smooth the top.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  2. Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Whipping Cream
  1. Whip the heavy cream with powdered sugar until stiff peaks form.
Assembly
  1. To assemble, place one cake layer on a serving platter, spread with whipped cream, and top with sliced strawberries.
  2. Add the second layer of cake and repeat the process on top.
  3. 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.