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Moist Strawberry Shortcake Cake

A fluffy, creamy cake layered with fresh strawberries and whipped cream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour For the cake layers.
  • 1 cup granulated sugar To sweeten the cake.
  • 1 tablespoon baking powder Leavening agent for the cake.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/2 cup unsalted butter, softened For richness.
  • 1 cup milk For moisture.
  • 2 teaspoons vanilla extract Adds flavor.
Topping Ingredients
  • 1 pound fresh strawberries, sliced Fresh for best flavor.
  • 1 cup heavy whipping cream For the topping.
  • 2 tablespoons powdered sugar To sweeten the cream.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. Add the butter and mix until crumbly. Stir in milk and vanilla until smooth.
  4. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Assembly
  1. Whip the cream with powdered sugar until soft peaks form.
  2. Spread the whipped cream on top of one cake layer, add sliced strawberries, then place the second cake layer on top.
  3. Top with more whipped cream and strawberries. Serve immediately.

Notes

For best results, use room temperature ingredients. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.