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Moist Strawberry Shortcake Cake

A fluffy cake layered with whipped cream and fresh strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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 teaspoons vanilla extract
For the Topping
  • 1 pound fresh strawberries, sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. Add the softened butter and mix until it’s crumbly.
  4. Pour in the milk and vanilla. Stir until smooth.
  5. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for about 25-30 minutes or until a toothpick comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Assembly
  1. Whip the cream with powdered sugar until soft peaks form.
  2. Spread the whipped cream on top of one cake layer, add sliced strawberries, then place the second layer on top.
  3. Top with more whipped cream and strawberries. Serve immediately.

Notes

Store leftovers in the refrigerator for up to 3 days. You can freeze the layers before frosting them if planning ahead. They’ll keep for about 2 months. If refrigerated, allow the cake to sit at room temperature before serving for the best taste.