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Strawberry Shortcake Cake

A delightful fusion of fluffy cake, vibrant strawberries, and creamy whipped cream, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened Bring to room temperature for better mixing.
  • 3/4 cup milk Use whole milk for richness.
  • 2 large eggs Use room temperature for fluffier texture.
  • 1 tsp vanilla extract
For the Topping
  • 2 cups fresh strawberries, sliced Use the ripest berries available.
  • 1 cup heavy whipping cream Beat until soft peaks form.
  • 2 tbsp powdered sugar Adjust to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, cream the softened butter and then add the milk, eggs, and vanilla extract. Mix until smooth.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Pour the batter into the prepared pan and bake for about 25-30 minutes or until golden.
  6. Let the cake cool before topping it with sliced strawberries and whipped cream.

Notes

For added flair, drizzle some chocolate sauce or sprinkle crushed nuts before serving. Store extras in the refrigerator covered tightly for 2-3 days.