Best Strawberry Shortcake Cake
A delightful and light dessert featuring fluffy cake layers, luscious whipped cream, and juicy strawberries, perfect for any gathering.
Ingredients
For the cake
- 2 cups all-purpose flour Can substitute with gluten-free blend if needed.
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the whipped cream and toppings
- 2 cups heavy whipping cream Can be substituted with coconut cream for a dairy-free version.
- 1/4 cup powdered sugar
- 4 cups fresh strawberries, sliced
Instructions
Preparation
- Preheat your 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 the mixture is light and fluffy.
- Add the milk and vanilla extract, mixing until all ingredients are well incorporated.
- In another bowl, combine the flour, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans.
Whipping Cream
- While the cakes cool, whip the heavy cream with powdered sugar until stiff peaks form.
Assembling the Cake
- Once the cakes are cool, slice each one in half horizontally.
- Layer one cake half on a plate, spread whipped cream over it, and top with sliced strawberries. Repeat the layers, finishing with whipped cream and strawberries on top.
- Serve chilled and enjoy!
Notes
Serve with a sprig of mint on top for added color. Pairs well with vanilla ice cream or a drizzle of chocolate sauce.