Description
A light and airy Strawberry Shortcake Cake adorned with fresh strawberries and whipped cream, perfect for any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, sliced
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition and then stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually alternate adding the flour mixture and the milk to the creamed mixture.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the heavy cream with the powdered sugar until soft peaks form.
- Assemble by layering one cake with half the whipped cream and half the sliced strawberries, then top with the second cake layer, remaining cream, and strawberries.
- Serve immediately and enjoy!
Notes
For the best texture, whip the cream just before serving. Store leftover cake in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: strawberry shortcake, cake, dessert, strawberries, whipped cream