Description
Strawberry Shortcake Cake is a delightful dessert that combines the light, airy layers of sponge cake with fresh strawberries and whipped cream, perfect for any occasion.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup milk
1 lb fresh strawberries, hulled and sliced
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cake cools, prepare the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cake has cooled, place one layer on a serving platter. Spread a generous layer of whipped cream over the cake and top with sliced strawberries.
- Place the second cake layer on top and repeat the process, adding whipped cream and strawberries to the top layer.
- Decorate the top with additional strawberries for garnish, if desired. Serve and enjoy!
Notes
- This cake can be made gluten-free by using a gluten-free flour blend.
- For a vegan version, use dairy-free butter, plant-based milk, and coconut cream or non-dairy whipped topping in place of heavy cream.
- Feel free to substitute strawberries with mixed berries like raspberries, blueberries, and blackberries for a different flavor.
- A tablespoon of lemon zest in the cake batter adds a refreshing citrus twist.
- This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
