Description
A delightful and airy strawberry shortcake cake, bursting with fresh strawberry flavors and topped with luscious whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup milk
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 4 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.
- Add softened butter, milk, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a clean bowl, beat heavy cream and powdered sugar until soft peaks form.
- Layer one cake on a serving plate, spread whipped cream, and top with sliced strawberries. Add the second cake layer and repeat, finishing with whipped cream and strawberries.
- Serve immediately and enjoy!
Notes
For a gluten-free option, use a gluten-free flour blend. Refrigerate leftover cake for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg