Strawberry Shortcake Cake
Learn how to make the best strawberry shortcake cake with tender sponge and whipped cream for a delightful dessert experience.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
- For the Cake
- 2 cups All-Purpose Flour, sifted
- 1 cup Granulated Sugar
- 1 Tbsp Baking Powder
- ½ tsp Salt
- ½ cup Unsalted Butter, softened
- 2 large Eggs, room temperature
- 1 cup Whole Milk
- 2 tsp Vanilla Extract
- For the Frosting
- 2 cups Heavy Whipping Cream, cold
- ¼ cup Powdered Sugar
- For the Topping
- 3 cups Fresh Strawberries, hulled and sliced
Instructions
1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, cream butter, then add eggs, milk, and vanilla, mixing well.
4. Fold dry mixture into the wet ingredients until just combined.
5. Pour the batter into prepared pans and bake for 22-25 minutes.
6. Let cakes cool in pans for 10 minutes, then transfer to wire racks.
7. Beat the heavy cream with powdered sugar until stiff peaks form.
8. Place one cake layer on a plate, spread whipped cream, and half of the strawberries.
9. Add the second layer and frost with remaining whipped cream and strawberries.
10. Refrigerate the assembled cake for at least one hour before serving.
Notes
Use ripe strawberries for the best flavor. Avoid overmixing the batter to keep the cake fluffy.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://paulakitchen.com/strawberry-shortcake-cake/