Strawberry Shortcake Cake
This Strawberry Shortcake Cake combines tender vanilla cake, fluffy whipped cream, and juicy sliced strawberries in every beautiful layer, perfect for celebrations.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Make sure the butter is softened for easy creaming.
- 1 cup milk
- 3 large eggs Add one egg at a time.
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Frosting and Filling Ingredients
- 2 cups strawberries, sliced Use fresh strawberries for best texture.
- 1 cup heavy cream Whip until firm peaks.
- 2 tablespoons powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, and mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the creamed mixture, alternating with milk, starting and ending with dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and spread gently.
Baking
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Allow to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
- For the frosting, whip the heavy cream and powdered sugar together until stiff peaks form.
- Once cakes are cooled, layer them with whipped cream frosting and sliced strawberries in between and on top.
- Garnish with additional strawberries and serve.
Notes
Store leftovers in the refrigerator. Best served fresh and avoid freezing once assembled.