Description
Strawberry Shortcake Cake is a delightful twist on the classic strawberry shortcake, combining layers of fluffy vanilla cake, sweetened whipped cream, and fresh, juicy strawberries. This cake is perfect for any celebration, especially during strawberry season when fresh berries are at their peak. With a light texture and balanced sweetness, it’s a beautiful dessert that’s surprisingly easy to make. Follow along to create a cake that tastes as good as it looks, capturing the essence of summer in every bite.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Strawberry Filling:
- 1 lb fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For the Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Cake Layers:
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Combine Wet and Dry Ingredients: Add the dry ingredients in thirds, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Strawberry Filling:
- In a medium bowl, toss sliced strawberries with granulated sugar and lemon juice. Set aside for at least 15 minutes, allowing the strawberries to release their natural juices.
- Make the Whipped Cream Topping:
- In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat, as this will cause the cream to turn grainy.
- Assemble the Cake:
- Layer 1: Place one cake layer on a serving plate and spoon half of the strawberry mixture over it, letting the juices soak into the cake.
- Whipped Cream: Spread a generous layer of whipped cream over the strawberries.
- Layer 2: Add the second cake layer and repeat with the remaining strawberries and whipped cream.
- Top with Fresh Strawberries: Decorate the top with a few extra strawberry slices for a finishing touch.
- Prep Time: 20mins
- Cook Time: 30mins