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Unforgettable Strawberry Shortcake Cake

This light and delicious Strawberry Shortcake Cake features fluffy layers, fresh strawberries, and whipped cream, making it a perfect treat for any celebration.
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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: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 1 teaspoon vanilla extract
Topping Ingredients
  • 2 cups fresh strawberries, sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix the flour, sugar, baking powder, and salt together.
  3. Add the softened butter, milk, and vanilla extract to the dry ingredients; beat until smooth.
  4. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Assembly
  1. While the cakes cool, whip the heavy cream and powdered sugar together until soft peaks form.
  2. Once cooled, place one cake layer on a serving plate and top with a layer of sliced strawberries and whipped cream.
  3. Add the second cake layer on top and repeat with the remaining strawberries and whipped cream.
  4. Serve immediately and enjoy!

Notes

Make sure the cake layers are completely cool before frosting to avoid a melted mess. Can be stored covered in the fridge for 3–4 days. Bake layers a day ahead and store them wrapped until ready to assemble.