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Unforgettable Strawberry Shortcake Cake

A classic dessert featuring layers of fluffy cake, sweet strawberries, and luscious whipped cream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
For the Topping
  • 2 cups fresh strawberries, sliced
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 8-inch round cake pans.
  3. In a large bowl, combine flour, sugar, baking powder, and salt.
  4. Add in the softened butter, milk, eggs, and vanilla. Beat until the mixture is smooth and well combined.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes.
  2. Check for doneness by inserting a toothpick in the center. If it comes out clean, the cakes are ready.
Cooling and Whipping
  1. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  2. While the cakes cool, whip the heavy cream and powdered sugar together until stiff peaks form.
Assembling
  1. Once the cakes are cool, place one cake layer on a serving plate.
  2. Spread half of the whipped cream on top, then layer with half of the sliced strawberries.
  3. Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
Serving
  1. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

This cake is best served immediately after assembling. Store any leftovers in an airtight container in the refrigerator for up to 2 days.