Strawberry Shortcake Cake
A delightful strawberry shortcake cake that combines fluffy cake, fresh strawberries, and creamy whipped topping, 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 Make sure butter is softened to room temperature
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
For the Toppings
- 2 cups fresh strawberries, sliced Use fresh strawberries for best flavor
- 1 cup heavy whipping cream Can chill mixing bowl and beaters for better results
- 2 tbsp powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, and vanilla extract. Beat the mixture until smooth.
Baking
- Divide the cake batter evenly between the two prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Whipping Cream
- In another bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Assembly
- Place one cake layer on a plate. Spread half of the whipped cream on top and layer with sliced strawberries.
- Add the second cake layer on top and repeat with the remaining whipped cream and strawberries.
- Serve immediately or refrigerate for up to 2 hours.
Notes
Store leftovers in an airtight container in the refrigerator. Best eaten within two days but can last up to four days.