Print

Strawberry Shortcake Cake

Strawberry Shortcake Cake Display
Print Recipe

This Strawberry Shortcake Cake is a delightful twist on a classic dessert. Layers of soft cake, whipped cream, and fresh strawberries combine for a perfect summer treat.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups fresh strawberries, sliced
  • 2 cups heavy cream
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add softened butter and milk to the dry ingredients. Beat with an electric mixer until just combined.
  4. Add eggs and vanilla extract. Beat for 2 minutes until smooth.
  5. Pour batter evenly into prepared cake pans.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  8. While cakes are cooling, prepare the whipped cream: In a large bowl, beat heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form.
  9. Once cakes are completely cooled, level the tops if necessary.
  10. Place one cake layer on a serving plate. Spread half of the whipped cream over the cake layer, then top with half of the sliced strawberries.
  11. Place the second cake layer on top, and repeat with the remaining whipped cream and strawberries.
  12. Chill for at least 30 minutes before serving.

Notes

For an extra touch, drizzle a strawberry syrup over the cake before serving.

Find it online: https://grilldrip.com/strawberry-shortcake-cake/