Description
A delightful strawberry shortcake cake with layers of fluffy cake, whipped cream, and fresh strawberries, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 4 cups fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the milk and vanilla extract until well combined.
- Combine flour, baking powder, and salt in another bowl. Gradually mix these dry ingredients into the wet mixture until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely in the pans.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Slice each cake in half horizontally to create layers.
- Assemble by placing one cake half on a serving plate, spreading whipped cream over it, and topping with sliced strawberries. Repeat the layers, finishing with whipped cream and strawberries on top.
- Serve chilled and enjoy!
Notes
For a fluffier cake, make sure your butter is at room temperature before creaming. If desired, mash some strawberries and mix them into the whipped cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American