Description
Strawberry Shortcake Cake is a delightful dessert made with layers of fluffy vanilla cake, fresh strawberries, and whipped cream. Perfect for spring and summer gatherings.
Ingredients
Units
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- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 lb fresh strawberries, sliced
- 2 tbsp granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix 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.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a bowl, toss sliced strawberries with 2 tablespoons of sugar and let sit for 15 minutes to macerate.
- In another bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Place one cake layer on a serving plate, spread with a layer of whipped cream, and top with half the strawberries.
- Top with the second cake layer and spread remaining whipped cream over the top. Arrange remaining strawberries on top.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Use fresh, ripe strawberries for best flavor.
- Chilling the bowl and beaters helps whipped cream form better.
- You can substitute store-bought pound cake if short on time.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
