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Easy Rustic Strawberry Shortcake Cake

A quick and easy cake bursting with juicy strawberries and whipped cream, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract for batter
  • 1/2 cup unsalted butter (cold) cut into cubes
  • 1 cup milk
  • 1 pint fresh strawberries (rinsed and sliced)
  • 2 tablespoons granulated sugar for strawberries, or to taste
  • 1 cup heavy whipping cream for topping
  • 1 teaspoon vanilla extract for whipped cream
  • Demerara sugar (optional, for topping) for extra crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a round cake pan.
  2. In a large bowl, mix together the flour, baking powder, salt, and granulated sugar.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the milk and vanilla extract until just combined. Don’t overmix.
  5. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool completely.
Topping and Serving
  1. Whip the heavy cream with vanilla extract and granulated sugar until soft peaks form.
  2. Once the cake is cooled, spread the whipped cream over the top and layer with sliced strawberries.
  3. If desired, sprinkle with Demerara sugar for extra crunch.

Notes

Store the cake covered in the fridge for up to 3 days. For best results, top with strawberries and whipped cream just before serving. Freeze slices for up to a month.