Strawberry Shortcake Cake
A delightful dessert featuring soft cake layers, fresh strawberries, and whipped cream, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Topping Ingredients
- 4 cups fresh strawberries, sliced Use ripe, juicy strawberries for the best flavor.
- 2 cups heavy whipping cream Chill the bowl and beaters before whipping.
- 1/4 cup powdered sugar Adjust to taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour and baking powder. Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Assembly
- While the cakes are cooling, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cool, place one layer on a serving plate, top with a layer of whipped cream and half of the sliced strawberries.
- Place the second layer on top and repeat with another layer of cream and strawberries.
- Add the final cake layer on top, and frost the entire cake with the remaining whipped cream. Decorate with the remaining strawberries.
Notes
Store any leftover cake in the refrigerator covered with plastic wrap or in an airtight container. Best enjoyed within a few days. You can bake the layers a day in advance.