Unforgettable Strawberry Shortcake Cake
A light and fluffy dessert featuring layers of cake, fresh strawberries, and whipped cream, perfect for summer gatherings.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature.
- 3/4 cup milk Can substitute with almond or coconut milk for dairy-free.
- 2 large eggs
- 1 teaspoon vanilla extract
Topping Ingredients
- 2 cups fresh strawberries, sliced Fresh strawberries are preferred for best flavor.
- 1 cup heavy whipping cream Chill bowl and beaters for better whipping.
- 2 tablespoons powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F and grease and flour two 8-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Mix in the softened butter, milk, eggs, and vanilla extract. Beat until smooth.
Baking
- Divide the batter evenly between the two pans and bake for 25-30 minutes. Use a toothpick to check for doneness.
- Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
Whipping Cream
- While the cakes are cooling, whip the heavy cream with powdered sugar until stiff peaks form.
Assembly
- Once cooled, place one cake on a serving plate, spread half of the whipped cream on top, and layer with half of the sliced strawberries.
- Top with the second layer of cake and repeat with the remaining whipped cream and strawberries.
- Enjoy immediately or refrigerate for up to 2 hours before serving.
Notes
Store leftovers in the refrigerator covered to keep moist. Best enjoyed within two days.