Strawberry Shortcake Cake
A delightful treat combining sweet strawberries, fluffy cake, and creamy whipped cream, perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened Make sure it's softened for the best texture.
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk Substitute with regular milk plus vinegar or lemon juice if needed.
For the Topping
- 2 cups fresh strawberries, sliced Use fresh strawberries for the best flavor.
- 1 cup heavy whipping cream
- 0.25 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Stir until everything is well combined.
- Divide the batter evenly between the prepared pans and bake for about 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 transfer them to wire racks to cool completely.
Topping
- For the whipped cream, beat the heavy cream with the powdered sugar until soft peaks form.
- Once the cakes have cooled, place one layer on a serving plate. Top with half of the whipped cream and half of the sliced strawberries.
- Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
Serving
- Serve the Strawberry Shortcake Cake chilled or at room temperature. Garnish each slice with extra strawberries or a dollop of whipped cream.
Notes
Store any leftovers in the refrigerator. Keep covered to maintain freshness. It’s best eaten within a few days. You can customize the cake by adding other fruits like blueberries or raspberries.