Strawberry Shortcake Cake Recipe
If you love sweet, fresh desserts, this Strawberry Shortcake Cake Recipe is perfect.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 cup heavy cream chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract for whipped cream
- 2 cups fresh strawberries sliced
- Optional: mint leaves for garnish
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line with parchment paper.
Mix Dry Ingredients
- In a bowl, combine flour, baking powder, and salt. Whisk well to remove lumps and ensure even distribution.
Cream Butter and Sugar
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3–4 minutes using an electric mixer.
Add Eggs and Vanilla
- Beat in eggs, one at a time. Add vanilla extract. Mix until fully combined and smooth.
Combine Dry and Wet Ingredients
- Alternate adding dry ingredients and milk to butter mixture. Start and end with dry ingredients. Mix until just combined.
Pour Batter into Pans
- Divide cake batter evenly between prepared pans. Smooth the tops using a spatula for even baking.
Bake the Cakes
- Bake in preheated oven for 22–25 minutes. Insert a toothpick in the center to check doneness.
Cool the Cakes
- Remove cakes from oven. Let cool in pans 10 minutes, then transfer to a cooling rack. Allow to cool completely.
Whip the Cream
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Avoid overwhipping.
Slice the Strawberries
- Wash and slice fresh strawberries. Set aside for layering between cake layers and topping.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of whipped cream. Add sliced strawberries on top evenly.
Add the Second Layer
- Place the second cake layer on top. Spread whipped cream over the top and sides. Smooth using a spatula.
Decorate with Strawberries
- Arrange remaining strawberries on top of the cake. Add mint leaves if desired for a fresh, pretty look.
Chill Before Serving
- Refrigerate the cake 1–2 hours before serving. Chilling allows flavors to combine and whipped cream to set.
Notes
- Use fresh strawberries: Always choose ripe, sweet strawberries for best flavor.
- Make ahead: Bake cakes a day ahead and assemble before serving.
- Flavor twist: Add lemon zest or a splash of strawberry syrup to the whipped cream.
- Alternative cake: Use sponge or angel food cake if preferred.
- Nutty touch: Sprinkle chopped pistachios or almonds for crunch.