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Unforgettable Strawberry Shortcake Cake

A light, fluffy cake layered with ripe strawberries and whipped cream, this strawberry shortcake is the perfect summer dessert that's quick and easy to make.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
Topping Ingredients
  • 2 cups fresh strawberries, sliced
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt until well combined.
  3. Add in the softened butter, milk, eggs, and vanilla. Beat the mixture until smooth.
Baking
  1. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Assembling
  1. Meanwhile, whip the heavy cream and powdered sugar together until stiff peaks form.
  2. Place one cake layer on a plate. Spread half of the whipped cream over the top and layer with sliced strawberries.
  3. Add the second cake layer and repeat with the remaining whipped cream and strawberries.
  4. Serve immediately or refrigerate for up to 2 hours for a refreshing treat.

Notes

Use fresh strawberries for the best flavor and texture. Store leftovers in the fridge covered with plastic wrap for about 2-3 days.