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Unforgettable Strawberry Shortcake Cake

This delightful dessert combines fluffy vanilla cake, sweet strawberries, and airy whipped cream for a visually appealing treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Sifted
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened At room temperature
  • 3/4 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
For the Topping
  • 2 cups fresh strawberries, sliced Use ripe strawberries for best flavor
  • 1 cup heavy whipping cream Chilled
  • 2 tbsp powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, milk, eggs, and vanilla extract. Beat the mixture until smooth.
  4. Divide the batter evenly between the two prepared pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted in the center.
  2. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
Whipping Cream
  1. While the cakes are cooling, whip the heavy cream with the powdered sugar until stiff peaks form.
Assembly
  1. Once the cakes are cool, place one layer on a plate. Spread half of the whipped cream on top and add the sliced strawberries.
  2. Place the second cake layer on top and repeat with the remaining cream and strawberries.

Notes

For best results, chill your mixing bowl and beaters before whipping cream. Store any leftover cake in an airtight container in the refrigerator for up to 3 days, or freeze unassembled layers for up to a month.