Strawberry Shortcake Cake
A delightful and simple dessert combining pillowy vanilla cake, whipped cream, and fresh strawberries, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Spoon into the measuring cup and level with a knife.
- 1 cup granulated sugar For a less sweet note, try superfine sugar.
- 1 tbsp baking powder Ensures the cake rises properly.
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened Room temperature butter blends better.
- 3/4 cup milk Use room temperature for better emulsification.
- 2 large eggs Use room temperature for a taller cake.
- 1 tsp vanilla extract Enhances the flavor.
Topping Ingredients
- 2 cups fresh strawberries, sliced Use ripe berries for the best flavor.
- 1 cup heavy whipping cream Whip until stiff peaks form.
- 2 tbsp powdered sugar For sweetening the cream.
Instructions
Preparation
- Preheat your oven to 350°F.
- Grease and lightly flour two 8-inch round cake pans, or line the bottoms with parchment paper.
Mixing
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- Add the softened butter, milk, eggs, and vanilla to the dry ingredients and beat until smooth.
Baking
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 25-30 minutes, rotating halfway, until a toothpick comes out clean.
Cooling
- Let cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Assembling
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Place one cake layer on a serving plate, spread half the whipped cream, and top with half the strawberries.
- Add the second cake layer, repeat with remaining cream and strawberries.
Notes
Use ripest strawberries for the best flavor. Store in the fridge for up to 48 hours.