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Strawberry Shortcake Cake

A delightful and easy Strawberry Shortcake Cake packed with layers of fluffy cake, whipped cream, and juicy strawberries, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, cold
  • 1 cup milk
  • Demerara sugar for topping optional
Whipped Cream and Topping
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 pint fresh strawberries, rinsed and cut into thin slices
  • 2 tablespoons granulated sugar or to taste

Method
 

Preparation
  1. Preheat the oven to 350°F. Line an 8-inch round pan with parchment paper and grease the sides.
  2. In a large bowl, mix the flour, baking powder, sugar, and salt.
  3. Cut in the cold butter until the mixture resembles clumps.
  4. Make a well in the center and add milk and vanilla extract. Mix until just combined.
  5. Transfer the batter to the prepared pan.
Baking
  1. Bake for 35 minutes or until a knife inserted comes out mostly clean.
  2. Cool for 15 minutes.
Whipped Cream and Assembly
  1. For the whipped cream, mix the strawberries with granulated sugar and set aside.
  2. Beat the heavy cream with vanilla until soft peaks form.
  3. Assemble the cake by topping the cooled cake with whipped cream and strawberries.

Notes

Store leftovers in the fridge for about 3 days. If freezing, freeze layers separately and thaw overnight before serving.