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Best Strawberry Shortcake Cake

A delightful combination of golden cake layers, fluffy whipped cream, and fresh strawberries, this strawberry shortcake cake is the perfect summer dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: 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
  • 1 cup milk Can be replaced with buttermilk for a tangier flavor.
  • 3.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
For the cream and strawberries
  • 2 cups heavy cream Whipped with powdered sugar.
  • 2 tablespoons powdered sugar For sweetening the whipped cream.
  • 4 cups fresh strawberries, sliced Ripe and seasonal strawberries preferred.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Stir in the vanilla.
  4. In another bowl, mix the flour, baking powder, and salt. Gradually add this to the creamed mixture alternating with the milk.
  5. Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Let cakes cool completely before removing from pans.
Whipping Cream and Assembly
  1. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
  2. Place one cake layer on a serving plate, spread a layer of whipped cream on top, then add a layer of sliced strawberries.
  3. Place the second cake layer on top, and repeat the layering with the remaining whipped cream and strawberries.
  4. Serve chilled and enjoy!

Notes

For best results, allow cakes to cool completely before layering to prevent melting the whipped cream. Keep leftovers in the fridge tightly covered for up to 3 days.