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Unforgettable Strawberry Shortcake Cake

A delightful dessert featuring fluffy layers of buttery cake, whipped cream, and fresh strawberries, perfect for summer celebrations.
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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: 300
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 Don’t skimp on the butter for rich flavor.
  • 3/4 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
For the Topping
  • 2 cups fresh strawberries, sliced Use fresh strawberries for best flavor.
  • 1 cup heavy whipping cream Can use store-bought if short on time.
  • 2 tbsp powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F and grease & flour two 8-inch round cake pans.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. Add in the butter, milk, eggs, and vanilla. Beat until smooth, being careful not to overmix.
Baking
  1. Divide the batter evenly between the pans and 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.
Assembly
  1. Whip the heavy cream and powdered sugar until stiff peaks form.
  2. Place one cake layer on a plate, spread half the whipped cream over it, 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

Best enjoyed fresh. Can last in the fridge for about 2-3 days covered. For a citrus kick, add lemon zest to the batter or swap strawberries for mixed berries.