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Irresistible Strawberry Shortcake Cake

A dreamy concoction of ripe strawberries, fluffy cake, and whipped cream that's sure to delight everyone.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened Use room-temperature butter for a smoother batter.
  • 1 cup milk Room temperature.
  • 2 large eggs Room temperature.
  • 1 teaspoon vanilla extract For the cake.
For the Topping
  • 2 cups fresh strawberries, sliced
  • 2 cups heavy whipping cream Whipped to stiff peaks.
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract For whipped cream.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. Add softened butter, milk, eggs, and vanilla extract to the dry ingredients and beat until smooth.
  4. Divide the batter evenly into the prepared pans and smooth the tops.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow cakes to cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
Topping Assembly
  1. Meanwhile, whip the heavy cream with powdered sugar and the additional vanilla extract until stiff peaks form.
  2. Once the cakes are completely cool, place one cake layer on a serving platter, top with half of the strawberries and a layer of whipped cream.
  3. Place the second cake layer on top and repeat with the remaining strawberries and whipped cream.

Notes

For best results, use room temperature ingredients and don’t rush the cooling step. You can multitask by whipping the cream while the cakes cool.