Easy Strawberry Shortcake Layer Cake
A delightful dessert combining fresh strawberries and fluffy cake, perfect for any occasion.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup milk
- 3 pieces eggs
- 2.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
For the filling and topping
- 2 cups fresh strawberries, sliced
- 2 cups heavy cream
- 0.25 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with milk.
- Divide the batter evenly among the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Whipping Cream and Assembling
- For the whipped cream, beat the heavy cream and powdered sugar until stiff peaks form.
- Once the cakes have cooled, layer them by placing one cake on a serving plate, topping with whipped cream and sliced strawberries, then repeating with the second layer.
- Top the final layer with more whipped cream and strawberries.
Serving
- Slice and serve chilled. Optionally add extra whipped cream and strawberry slices for decoration.
Notes
Make sure all ingredients are at room temperature before you start. For added flavor, brush the cake layers with strawberry syrup or juice before adding whipped cream and strawberries. If fresh strawberries aren't available, thawed frozen strawberries can be used.