Unforgettable Strawberry Shortcake Cake
A delightful combination of tender cake layers, fresh strawberries, and light whipped cream, perfect for summer celebrations.
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's softened but not melted.
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
For the Topping
- 2 cups fresh strawberries, sliced Use the ripest and juiciest strawberries.
- 1 cup heavy whipping cream Chill the bowl and beaters for better whipping.
- 2 tbsp powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, and vanilla extract into the dry ingredients. Beat until smooth and well combined.
Baking
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Check if done with a toothpick; it should come out clean. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Whipping Cream
- While the cakes cool, whip the heavy cream with the powdered sugar until stiff peaks form.
Assembly
- Place one layer of cake on a serving plate and spread half of the whipped cream on top.
- Add half of the sliced strawberries over the whipped cream.
- Place the second layer on top and repeat the process with the remaining whipped cream and strawberries.
- Serve immediately or refrigerate for up to 2 hours for a chilled treat.
Notes
If you have leftovers, store the cake in an airtight container in the refrigerator for up to two days. It’s best consumed fresh. To maintain texture, consider storing cake layers and whipped cream separately.