Strawberry Shortcake Cake
Fluffy vanilla cake layered with sweet macerated strawberries and cloud-like whipped cream for the ultimate strawberry shortcake cake that melts in your mouth.
Servings: 10 slices
Calories: 420kcal
Cost: 3
Equipment
- mixing bowls
- hand or stand mixer
- 9-inch round cake pans
- whisk
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 2 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Toss sliced strawberries with sugar and let sit for 30 minutes until juicy.
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Whisk flour, baking powder, and salt together in a bowl.
- Cream butter and sugar until light and fluffy, about 4 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla.
- Alternate adding dry ingredients and milk, beginning and ending with flour. Mix just until combined.
- Divide batter evenly between pans and bake 25–30 minutes, until a toothpick comes out clean.
- Cool cakes completely. Whip cream with powdered sugar and vanilla until stiff peaks form.
- Assemble cake: layer cake, strawberries, and whipped cream. Finish with remaining strawberries and cream.
Notes
Assemble close to serving time to keep the cake light and fresh. For best flavor, use ripe, in-season strawberries.