Description
A delicious and classic strawberry shortcake cake with layers of fluffy sponge cake, fresh strawberries, and whipped cream. Perfect for dessert lovers!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Add butter, milk, eggs, and vanilla. Beat until smooth.
- Divide batter evenly between pans and bake 25–30 minutes until a toothpick comes out clean.
- Cool cakes in pans 10 minutes, then transfer to wire rack.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Place one cake layer on a plate, spread half the whipped cream and top with sliced strawberries.
- Add the second cake layer and repeat with remaining cream and strawberries.
- Serve immediately or refrigerate up to 2 hours.
Notes
- Use fresh strawberries for best flavor.
- Chill mixing bowl and beaters before whipping cream.
- Toss strawberries with 1 tbsp sugar for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American