Easy Strawberry Shortcake Cake
A delightful dessert featuring layers of fluffy cake, juicy strawberries, and creamy whipped topping, perfect for any celebration.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cups milk
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
For the Topping
- 2 cups fresh strawberries, sliced Optional: additional sugar for strawberries.
- 1 cup heavy whipping cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the softened butter, milk, and vanilla extract until well combined.
- Gradually add the wet ingredients into the dry mixture. Mix until just combined.
- Pour the batter evenly into the prepared cake pans, smoothing the tops.
Baking
- Place the pans in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Assembly
- While the cakes are cooling, slice the fresh strawberries and optionally sprinkle with sugar.
- Whip the heavy cream until soft peaks form, adding a tablespoon of sugar for sweetness if desired.
- Once the cakes are completely cooled, place one layer on a serving platter. Layer with whipped cream and a portion of the strawberries.
- Top with the second cake layer, spread whipped cream on top and along the sides, and decorate with remaining strawberries.
Notes
Use ripe strawberries for the best flavor. Ensure the cake layers are completely cool before assembling to prevent melting the whipped cream.