Strawberry Shortcake Cake
Indulge in the bliss of homemade strawberry shortcake cake, where fluffy vanilla layers embrace fresh strawberries and luscious whipped cream. Each bite captures the essence of summer, perfect for celebrations or casual picnics. This delightful treat is not just a dessert; it’s a sweet reminder of cherished moments with family and friends.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 cup whole milk
- 2 cups fresh strawberries (hulled and sliced)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease two round 9-inch cake pans and line the bottoms with parchment paper.
- In a bowl, whisk together flour, baking powder, and a pinch of salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy (3-5 minutes). Add eggs one at a time and stir in vanilla extract.
- Gradually mix in dry ingredients with milk until just combined; avoid overmixing.
- Divide batter between prepared pans and bake for 25-30 minutes or until golden brown. Let cool completely in pans before transferring to racks.
- Whip heavy cream with powdered sugar until soft peaks form. Assemble by layering whipped cream and strawberries between cake layers, topping with remaining whipped cream.
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg