Unforgettable Strawberry Shortcake Cake Made Easy in 5 Steps
A delightful and easy-to-make strawberry shortcake cake that is perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup 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 fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, milk, vanilla extract, and mix well.
- In another bowl, combine the flour, baking powder, and salt. Gradually add to the wet mixture and mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool completely before removing from pans.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Assemble the cake by placing one layer on a serving plate, spreading whipped cream and strawberries on top, then adding the second layer and repeating the process.
- Serve and enjoy your unforgettable strawberry shortcake cake!
Notes
- For best results, use fresh strawberries.
- You can substitute the heavy cream with a non-dairy alternative for a vegan version.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg