Description
A delightful and light strawberry shortcake cake with fluffy layers, whipped cream, and juicy strawberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F and grease and flour two 8-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt, stirring until well blended.
- Add the softened butter, milk, eggs, and vanilla to the dry ingredients. Beat everything together until you achieve a smooth batter.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
- In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Place one cake layer on a serving plate. Spread half of the whipped cream on top, and then layer with sliced strawberries.
- Add the second cake layer on top, followed by the remaining whipped cream and more strawberries on top.
- Serve immediately, or refrigerate for up to 2 hours for a chilled treat.
Notes
Store leftovers in the refrigerator for up to 2 days or freeze unassembled layers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: strawberry shortcake, cake, dessert, summer treat, whipped cream