Strawberry Shortcake Cake
A delightful combination of soft cake, creamy whipped topping, and fresh strawberries, perfect for summer gatherings and celebrations.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened at room temperature
- 1 cup milk at room temperature
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Whipped Cream and Topping
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 4 cups fresh strawberries, hulled and sliced
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar in a large bowl until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, beating well after each addition. 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 the milk.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Assembly
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Once cakes are cool, slice each cake in half horizontally to create four layers.
- Place one layer on a serving plate. Spread a layer of whipped cream over the cake and add a layer of sliced strawberries. Repeat the layers, finishing with whipped cream and strawberries.
- Serve immediately or chill until ready to enjoy.
Notes
Strawberry shortcake is best served chilled. For an attractive presentation, use a cake stand and garnish with whole strawberries or mint leaves. Store in an airtight container in the refrigerator for up to 3 days. Leftover layers can be frozen for up to 2 months. Whipped cream can be made a day in advance, just cover and refrigerate.