Description
A light and fresh strawberry shortcake cake featuring soft layers, whipped cream, and fresh strawberries. Perfect for parties or a quick treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 4 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and granulated sugar until light and fluffy.
- Add in the eggs and vanilla extract, mixing until well combined.
- In another bowl, mix together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- Whip the heavy cream with the powdered sugar until soft peaks form.
- Once the cakes are cool, place one layer on a serving plate and spread a layer of whipped cream and a layer of sliced strawberries.
- Place the second cake layer on top and repeat with more whipped cream and strawberries on top.
- Serve immediately and enjoy!
Notes
For best texture, use fresh, ripe strawberries. Keep the cake chilled and add strawberries just before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg