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Strawberry Shortcake Cake

A delightful strawberry shortcake that combines fluffy layers of vanilla cake, sweetened strawberries, and luscious whipped cream, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Use room temperature
  • 1 cup milk Can use almond milk as a substitute
  • 3.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
For the Topping
  • 2 cups fresh strawberries, sliced Use ripe strawberries for maximum flavor
  • 2 cups heavy whipping cream Can substitute with whipped topping
  • 3 tablespoons powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in the vanilla.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, starting and ending with dry ingredients.
  5. Pour batter into prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
  6. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Assembly
  1. While the cakes are cooling, whip the cream with powdered sugar until stiff peaks form.
  2. Once cakes are cool, layer one cake with whipped cream and fresh strawberries, then place the second cake on top and repeat.
  3. Serve chilled and enjoy!

Notes

This cake is best enjoyed fresh but can be stored in the fridge for about 3-4 days in an airtight container. You can bake the cakes a day in advance.