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Strawberry Shortcake Cake

A light and fluffy strawberry shortcake cake bursting with fresh berry goodness, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

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 at room temperature
  • 3/4 cup milk
  • 2 large eggs Make sure at room temperature
  • 1 tsp vanilla extract
For the Topping
  • 2 cups fresh strawberries, sliced
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt until well combined.
  3. Add in the butter, milk, eggs, and vanilla. Beat until smooth.
Baking
  1. Divide the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
Topping
  1. Meanwhile, whip the heavy cream and powdered sugar until stiff peaks form.
  2. Place one cake layer on a plate. Spread half the whipped cream and top with sliced strawberries.
  3. Add the second cake layer and repeat with the remaining cream and strawberries.
  4. Serve immediately or refrigerate for up to 2 hours.

Notes

Make sure all ingredients, especially the butter and eggs, are at room temperature for best results. Store in refrigerator for up to 3 days or freeze layers for up to 3 months without cream and strawberries.