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Strawberry Shortcake Cake

A delightful and easy-to-make dessert that combines fluffy cake, fresh strawberries, and whipped cream, capturing the essence of summer in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
Filling and Topping
  • 2 cups sliced fresh strawberries
  • 1 cup heavy cream
  • 1/4 cup powdered sugar

Method
 

Baking
  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a bowl, mix the flour, sugar, baking powder, and salt together.
  3. Add the butter, milk, and vanilla; mix until smooth with no lumps.
  4. Divide the batter evenly between the prepared pans.
  5. Bake for 25-30 minutes or until a toothpick comes out clean.
  6. Allow the cakes to cool completely on a wire rack.
Assembly
  1. Whip the heavy cream with powdered sugar until thick peaks form.
  2. Layer the cooled cakes with whipped cream and strawberries.
  3. Top with more sliced strawberries and whipped cream before serving.

Notes

Room temperature ingredients work best for creating a smoother batter. Swap almond extract for a unique twist on the vanilla flavor. For a bit of crunch, add some crumbled shortbread cookies between the layers. Store leftovers in the fridge for up to 3 days in an airtight container or freeze layers for up to 3 months.