Strawberry Shortcake Cake
A bright, comforting dessert that features tender vanilla cake topped with a creamy cheesecake-style mixture and fresh strawberries, perfect for any celebration.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter, softened Bring to room temperature.
- 1 cup milk
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Topping Ingredients
- 1 cup heavy cream Use chilled for best results.
- 8 ounces cream cheese, softened Bring to room temperature.
- 2 cups strawberries, hulled and sliced Slice shortly before serving.
- 1 tablespoon powdered sugar (optional) For sweetening the whipped cream.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the milk and vanilla extract, mixing well until evenly combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Topping Preparation
- While the cake is baking, whip the heavy cream with powdered sugar until stiff peaks form.
- In a separate bowl, beat the cream cheese until smooth. Fold the whipped cream into the cream cheese until combined.
Assembly
- Once the cake has cooled, spread the cream cheese and whipped cream mixture over the top.
- Top with the sliced strawberries, arranging them evenly.
Notes
Store covered in the refrigerator. Best served cold or at room temperature.