Strawberry Shortcake Cake
A delightful combination of soft cake layers, fresh strawberries, and fluffy whipped cream, perfect for spring and summer occasions.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Make sure butter is soft for easier mixing.
- 1 cup milk
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
For the Topping
- 2 cups heavy whipping cream Should be chilled for better whipping.
- 0.25 cups powdered sugar Adjust sweetness to taste.
- 4 cups fresh strawberries, sliced Use ripe strawberries for best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, and vanilla extract to the dry ingredients. Mix until well combined.
- Divide the batter evenly between the two prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans to cool completely on wire racks.
Assembly
- While the cakes cool, beat the heavy whipping cream with powdered sugar until stiff peaks form.
- Once the cakes are cool, place one layer on a serving plate and top with a layer of whipped cream and sliced strawberries.
- Place the second cake layer on top and repeat with more whipped cream and strawberries.
- Serve immediately and enjoy your delicious strawberry shortcake cake!
Notes
Store leftovers in the refrigerator covered with plastic wrap or in an airtight container. Best consumed within a couple of days.