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Strawberry Shortcake Cake

A delightful and simple dessert that features fluffy vanilla cake layered with whipped cream and fresh strawberries.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Topping
  • 2 cups fresh strawberries, sliced For enhanced flavor, sprinkle with sugar and let sit for 15-20 minutes.
  • 2 cups heavy whipping cream Make sure it's cold for optimal whipping.
  • 2 tablespoons powdered sugar Add gradually while whipping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine flour, sugar, baking powder, and salt.
  3. Add the softened butter, milk, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.
  4. Pour batter into the prepared pans. Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.
  5. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Assembly
  1. Whip the heavy cream with the powdered sugar until soft peaks form.
  2. Layer the first cake on a serving platter, spread whipped cream over it, and top with sliced strawberries. Place the second cake on top and repeat with cream and strawberries.
  3. Serve chilled for a refreshing treat.

Notes

To store, place the cake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual layers wrapped in plastic wrap and then foil for up to 2 months.