Strawberry Shortcake Cake
A delicious dessert combining the sweetness of fresh strawberries with a light and fluffy cake, perfect for celebrations or special treats.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup milk
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Frosting and Toppings
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 2 cups fresh strawberries, sliced
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, and vanilla extract. Beat on medium speed for about 2 minutes until well combined.
- Pour the batter evenly into the prepared cake pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Assembly
- While the cakes cool, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cooled, spread whipped cream on the top of one cake layer, add sliced strawberries, then place the second layer on top.
- Pour the strawberry glaze over the top and sides of the cake, allowing it to drizzle down.
- Serve and enjoy your delicious Strawberry Shortcake Cake!
Notes
Ensure your butter is softened at room temperature for easier mixing. Use fresh, ripe strawberries for the best flavor. Don’t overmix the batter; mix until just combined for a fluffy cake. Let the cake layers cool completely before assembling to avoid melting the whipped cream.