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Strawberry Shortcake Cake

A fluffy and delightful dessert layered with whipped cream and fresh strawberries, perfect for gatherings or a sunny afternoon treat.
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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
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened Ensure butter is at room temperature
  • 3/4 cup milk At room temperature
  • 2 large eggs At room temperature
  • 1 tsp vanilla extract
Topping Ingredients
  • 2 cups fresh strawberries, sliced Use ripe and bright red strawberries
  • 1 cup heavy whipping cream Chilled for best results
  • 2 tbsp powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
Mixing Dry Ingredients
  1. In a bowl, whisk together flour, sugar, baking powder, and salt until well combined.
Combining Wet Ingredients
  1. In another bowl, cream the butter and then add in the milk, eggs, and vanilla extract. Mix until smooth.
Baking
  1. Gradually mix the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared pan and bake for about 25-30 minutes or until golden.
Cooling and Assembling
  1. Let the cake cool for a bit before adding the sliced strawberries and whipped cream on top.

Notes

For best results, ensure all ingredients are at room temperature. Store in the refrigerator for up to 4 days. Freeze tightly wrapped for longer storage.