Unforgettable Strawberry Shortcake Cake
A classic dessert featuring layers of fluffy cake, fresh strawberries, and whipped cream, perfect for any occasion.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened Ensure it is softened but not melted.
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract For a richer flavor, use vanilla bean paste instead.
For the topping
- 2 cups fresh strawberries, sliced Use fresh strawberries for the best flavor.
- 1 cup heavy whipping cream Chill the mixing bowl and beaters before whipping for fluffier cream.
- 2 tbsp powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, and salt until well combined.
- Add the softened butter, milk, eggs, and vanilla extract. Beat the mixture until smooth and creamy.
Baking
- Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Topping and Serving
- Whip the heavy cream and powdered sugar in a bowl until stiff peaks form.
- Once the cakes are cool, place one layer on a serving plate. Spread half of the whipped cream on top and add half of the sliced strawberries.
- Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
- Serve immediately or store in the refrigerator for up to 2 hours before serving.
Notes
If you have leftovers, store the cake loosely covered in the refrigerator. Best consumed within two days. You can also sprinkle a little sugar on the sliced strawberries to enhance their flavor.