Description
A delightful strawberry shortcake cake made with layers of fluffy cake, fresh strawberries, and whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the milk and vanilla extract, mixing well.
- In another bowl, combine flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture, and mix until just combined.
- Divide the batter between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cool, layer them with whipped cream and sliced strawberries.
- Top with more whipped cream and strawberries before serving.
Notes
- Use fresh strawberries for the best flavor.
- Store leftovers in the refrigerator.
- This cake can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Strawberry Shortcake Cake, dessert, cake, strawberries, whipped cream