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Perfect Strawberry Shortcake Cake

A delightful double-layer cake that combines fluffy cake with juicy strawberries and whipped cream for a perfect dessert.
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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 large eggs
  • 1 teaspoon vanilla extract
For the topping
  • 2 cups fresh strawberries, sliced
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, mix together the flour, sugar, baking powder, and salt.
  4. Add the softened butter, milk, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.
  5. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Topping
  1. While the cakes cool, whip the heavy cream with the powdered sugar until soft peaks form.
  2. Once the cakes are cool, place one layer on a serving platter, top with whipped cream and sliced strawberries, then add the second cake layer.
  3. Frost the top and sides with the remaining whipped cream and decorate with more strawberries. Serve and enjoy!

Notes

Use room temperature ingredients for a fluffier texture. Choose ripe strawberries for the best flavor. Allow cakes to cool completely before frosting to prevent melting.