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Best Strawberry Shortcake Cake

A delightful and visually stunning dessert that combines fluffy vanilla cake, whipped cream, and fresh strawberries, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Sifted for lighter texture.
  • 1.5 cups sugar
  • 0.5 cups unsalted butter, softened Make sure it's at room temperature.
  • 1 cup milk Use unsweetened almond milk for dairy-free.
  • 3.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
For the Topping
  • 2 cups whipped cream
  • 2 cups fresh strawberries, sliced Can substitute with other berries if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the sugar and butter using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
  3. Add the milk and vanilla extract to the creamed mixture and beat until well combined, about 1-2 minutes.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just blended.
  5. Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Assembly
  1. Once cooled, layer the cakes with whipped cream and fresh strawberries between them and on top.
  2. Serve chilled for the best flavor.

Notes

For best texture, allow butter and eggs to reach room temperature. Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual slices for longer storage.