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Strawberry Shortcake Cake

A light and fluffy shortcake layered with fresh strawberries and whipped cream. Perfect for summer gatherings or a sweet treat anytime.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 eggs room temperature
  • 2 tsp vanilla extract
  • 1/2 cup milk room temperature
  • 1 3/4 tsp baking powder
  • 1/4 tsp salt
Filling & Topping
  • 2 cups fresh strawberries sliced
  • 1/4 cup granulated sugar for strawberries
  • 1 cup heavy cream
  • 2 tbsp powdered sugar

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric Mixer

Method
 

  1. Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
  2. In a bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. In another bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
  6. Pour batter into prepared pan and bake for 25 minutes or until a toothpick comes out clean.
  7. While cake cools, toss strawberries with 1/4 cup sugar and set aside.
  8. Whip heavy cream with powdered sugar until stiff peaks form.
  9. Slice cooled cake horizontally, layer with whipped cream and strawberries, then top with remaining whipped cream and berries.

Notes

For extra flavor, add a splash of vanilla or strawberry liqueur to the whipped cream.