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Strawberry Shortcake Cake

A bright, tender cake stacked with whipped cream and juicy strawberries, perfect for summer gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the Cake

  • 2 cups all-purpose flour All-purpose flour is preferred for structure.
  • 1 cup granulated sugar
  • 1 tablespoon baking powder Ensure it's fresh for proper rising.
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened Bring to room temperature.
  • 1 cup milk Whole milk gives the best results.
  • 2 large eggs Use room temperature for better integration.
  • 1 teaspoon vanilla extract

For the Filling and Frosting

  • 2 cups fresh strawberries, sliced Choose firm and fragrant berries.
  • 1 cup heavy cream Cold cream whips better.
  • 2 tablespoons powdered sugar Optional for sweetening the whipped cream.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add softened butter, milk, eggs, and vanilla to the dry ingredients. Beat on medium speed for about 2 minutes.

Baking

  • Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then invert onto racks and let cool completely.

Assembly

  • Whip the heavy cream with powdered sugar until soft peaks form.
  • Place one cake layer on a plate, spread with whipped cream, and top with sliced strawberries.
  • Add the second cake layer on top, press gently, then spread more whipped cream and decorate with remaining strawberries.
  • Chill the cake for at least 30 minutes before serving.

Notes

Store in an airtight container in the refrigerator for up to 3 days.
Keyword Cake Recipe, Fresh Fruit Dessert, Strawberry Shortcake, Summer Cake, Whipped Cream Cake