Strawberry Shortcake Cake
This strawberry shortcake cake features layers of light, tender crumb with whipped cream and fresh strawberries, making it a perfect dessert for summer gatherings.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Use a reliable, mid-protein flour for an even crumb.
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened Use unsalted to control salt levels.
- 3/4 cup milk Use room-temperature milk.
- 2 large eggs Use room-temperature eggs.
- 1 tsp vanilla extract
Topping Ingredients
- 2 cups fresh strawberries, sliced Choose firm, ripe berries.
- 1 cup heavy whipping cream Use cream with at least 36% fat.
- 2 tbsp powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F and prepare two 8-inch round cake pans by greasing and flouring them.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Mixing
- Add the softened butter, milk, eggs, and vanilla extract to the dry mix. Beat until smooth and homogenous.
Baking
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Whipping Cream and Assembly
- Chill your mixing bowl, then whip the heavy whipping cream with powdered sugar until stiff peaks form.
- Spread half of the whipped cream over one cake layer, top with a layer of sliced strawberries, then place the second cake layer and repeat with the remaining cream and strawberries.
- Serve immediately or refrigerate for up to 2 hours.
Notes
To prevent sogginess, hull and slice strawberries just before assembly. For best texture, refrigerate the assembled cake for 30 minutes before slicing.