Strawberry Shortcake Cake
A delightful dessert featuring layers of moist cake, fresh strawberries, and whipped cream, perfect for summer occasions.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature for easier creaming.
- 2 large eggs
- 1/2 cup milk Can substitute with almond milk for a dairy-free version.
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling Ingredients
- 2 cups fresh strawberries, sliced Using fresh strawberries will amplify the flavor.
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar Used for whipping cream.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the eggs, milk, and vanilla extract, mixing well until blended.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined.
- Pour the batter into the prepared cake pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack.
Assembly
- Whip the heavy cream with the powdered sugar until soft peaks form.
- When the cake is cool, layer it with fresh strawberries and whipped cream for a stunning presentation.
Notes
For an extra touch, pair with mint leaves or serve with a scoop of vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to three days or freeze individual slices.