Go Back

Irresistible Strawberry Shortcake Cake

A delightful treat combining layers of fluffy cake, fresh strawberries, and whipped cream, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened Use room temperature butter
  • 1 cup milk
  • 2 large eggs Use room temperature eggs
  • 1 teaspoon vanilla extract
For the topping
  • 2 cups fresh strawberries, sliced Choose ripe strawberries
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. Add softened butter, milk, eggs, and vanilla extract to the dry ingredients and beat until smooth.
  4. Divide the batter evenly into the prepared pans and smooth the tops.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow cakes to cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
Topping Assembly
  1. Meanwhile, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  2. Once the cakes are completely cool, place one cake layer on a serving platter, top with half of the strawberries and a layer of whipped cream.
  3. Place the second cake layer on top and repeat with the remaining strawberries and whipped cream.
  4. Serve and enjoy your delicious Strawberry Shortcake Cake!

Notes

For a fun twist, drizzle some chocolate sauce over the cake right before serving. Store in the fridge for about 3-4 days, covered with plastic wrap to prevent drying out.