Description
Enjoy a slice of summer with this light and fluffy Strawberry Shortcake Cake, layered with fresh strawberries and whipped cream—perfect for gatherings or a sweet treat.
Ingredients
- All-Purpose Flour
- Baking Powder
- Granulated Sugar
- Unsalted Butter
- Eggs
- Heavy Whipping Cream
- Fresh Strawberries
- Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, sugar, and salt.
- In a large mixing bowl, beat softened butter and sugar until light and fluffy. Gradually add eggs and vanilla extract.
- Alternate adding dry ingredients with milk into the butter mixture until just combined.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While cakes cool, whip heavy cream until soft peaks form; fold in powdered sugar if desired.
- Assemble by layering whipped cream and sliced strawberries between the cooled cake layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Personalize with different berries or flavor the whipped cream with lemon zest for a twist. Store leftovers in an airtight container in the fridge for up to three days.