Strawberry Shortcake Cake
A delightful dessert featuring fluffy cake layers and sweet strawberries, perfect for summer celebrations.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
For the Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 cups fresh strawberries, sliced
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs and vanilla extract, mixing well.
- In another bowl, combine flour and baking powder. Gradually add the dry mixture to the wet mixture, alternating with milk.
- Divide the batter evenly between the prepared pans.
Baking and Cooling
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Assembling the Cake
- Meanwhile, whip the heavy cream with the powdered sugar until soft peaks form.
- Once the cakes are cooled, slice each cake in half horizontally.
- Layer one cake layer with whipped cream and sliced strawberries, then add the second cake layer on top.
- Repeat with more whipped cream and strawberries, finishing with a final layer of cake.
Serving
- Serve chilled and enjoy your strawberry shortcake cake!
Notes
Use fresh strawberries for the best flavor. Let the cakes cool completely to prevent the whipped cream from melting.