Description

Strawberry Shortcake Cake is a layered dessert featuring moist vanilla cake, sweetened whipped cream, and fresh strawberries for a delightful twist on the classic strawberry shortcake.

Ingredients

Units Scale

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (for whipped cream)
4 cups fresh strawberries, sliced
2 tablespoons granulated sugar (for strawberries)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Alternate adding flour mixture and milk, beginning and ending with flour, mixing just until combined.
Divide batter between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
While cakes cool, toss sliced strawberries with 2 tablespoons sugar. Set aside to macerate for at least 20 minutes.
In a large bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
To assemble: Place one cake layer on a serving plate. Spread with a layer of whipped cream and top with half the strawberries.
Top with second cake layer and repeat with remaining whipped cream and strawberries.
Chill for 30 minutes before serving for easier slicing.

Notes

Use very ripe strawberries for the best flavor and natural sweetness.
Chilling the mixing bowl and beaters helps the whipped cream whip faster.
This cake is best enjoyed the same day it’s assembled.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 35g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 110mg