Strawberry Shortcake Cake
Celebrate the best of strawberry season with this irresistible Strawberry Shortcake Cake. Soft, fluffy cake layers, luscious whipped cream, and juicy strawberries come together for a dessert everyone loves.
Equipment
- 2 8-inch round cake pan greased and lined
- 1 Mixing Bowls
- 1 Electric Mixer or hand whisk
- 1 Spatula
- 1 Cake platter
Ingredients
Cake
- 2 cup all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 1.5 cup granulated sugar
- 3 large eggs room temperature
- 1 tbsp alcohol-free vanilla extract
- 1 cup buttermilk
Strawberries
- 2 lb fresh strawberries sliced
- 2 tbsp sugar for macerating berries
Whipped Cream
- 2 cup heavy cream
- 0.25 cup powdered sugar
Instructions
Strawberries
- Slice fresh strawberries and toss them with 2 tablespoons sugar. Set aside to let them release their juices.
Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla extract. Alternately add flour mixture and buttermilk, mixing gently until just combined. Divide the batter between the prepared pans and bake for 22-25 minutes, or until a toothpick comes out clean. Cool completely.
Whipped Cream
- Beat the heavy cream with powdered sugar until soft peaks form. Refrigerate until ready to use.
Assembly
- Place one cake layer on a platter. Spread a generous layer of whipped cream, then pile on half the macerated strawberries. Top with the second cake layer and repeat with the remaining whipped cream and strawberries. Chill before slicing for the perfect presentation!
- Serve with a cup of tea or coffee, or add extra berries or a scoop of ice cream for a celebratory touch. Enjoy cold or at room temperature.
Notes
Store leftover cake covered in the refrigerator for up to 3 days. For best results, assemble just before serving. Cake layers and strawberries can be made ahead—keep components separate until ready to serve. This cake is best enjoyed cold or at room temperature.