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–+ servings
Slice of Strawberry Shortcake Cake with fresh strawberries and whipped cream

Strawberry Shortcake Cake

A delightful and easy-to-make strawberry shortcake layered cake that combines tender cake, airy whipped cream, and fresh strawberries for a perfect summer dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened room temperature for easier mixing
  • 3/4 cup milk whole milk gives better richness; 2% works fine
  • 2 large eggs
  • 1 teaspoon vanilla extract
Filling and Topping Ingredients
  • 2 cups fresh strawberries, sliced use ripe, fragrant berries
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar reduce to 1 tablespoon for less sweetness

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the softened butter, milk, eggs, and vanilla. Beat with a mixer or whisk until the batter is smooth and slightly thick. Scrape the bowl to incorporate everything.
Baking
  1. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
  2. Bake for 25 to 30 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  3. Let the cakes cool in their pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Whipping Cream and Assembling
  1. While the cakes cool, pour the heavy cream and powdered sugar into a chilled bowl. Whip until stiff peaks form.
  2. Place one cake layer on a serving plate. Spread half of the whipped cream evenly over the top. Scatter half of the sliced strawberries over the cream.
  3. Top with the second cake layer. Spread the remaining whipped cream on top and arrange the remaining strawberries.
  4. Serve right away or chill for up to 2 hours before serving.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 25g

Notes

Shortcake cake is best eaten the day you make it. If your strawberries are very juicy, pat them dry to prevent sogginess. For variations, try adding lemon zest to the batter or folding sour cream for extra tenderness.

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