Description
A delightful strawberry shortcake cake with tender layers of buttery cake, fresh strawberries, and whipped cream, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 4 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Beat the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Add eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then whip heavy cream with powdered sugar until soft peaks form.
- Assemble the cake by placing one layer on a serving plate, topping with half of the strawberries and whipped cream, then adding the second layer and repeating.
- Decorate with additional strawberries or chocolate sauce if desired, and serve.
Notes
Store leftover cake in an airtight container in the refrigerator and consume within three days. For longer storage, freeze individual slices wrapped in plastic wrap.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg