Here’s a classic Strawberry Shortcake Cake—light layers, juicy strawberries, and fluffy whipped cream 🍓🍰
🍓 Strawberry Shortcake Cake
Prep Time: 30 minutes
Bake Time: 25–30 minutes
Chill Time: 1 hour
Serves: 8–10
Ingredients
Cake Layers
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1¾ cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
Strawberry Filling
- 2½ cups fresh strawberries, sliced
- ⅓ cup sugar
- 1 teaspoon lemon juice
Whipped Cream Frosting
- 2½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare strawberries
- Toss strawberries with sugar and lemon juice.
- Refrigerate 30–60 minutes until juicy.
2. Bake the cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round pans.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until fluffy.
- Beat in eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk.
- Divide batter between pans.
- Bake 25–30 minutes. Cool completely.
3. Make whipped cream
- Beat cream, powdered sugar, and vanilla until stiff peaks form.
4. Assemble
- Place first cake layer on a plate.
- Spread whipped cream and spoon strawberries on top.
- Add second cake layer.
- Frost top and sides with remaining whipped cream.
- Decorate with strawberries.
5. Chill & serve
- Refrigerate 1 hour before slicing for best texture.
⭐ Tips & Variations
- Use a vanilla sponge or biscuit-style cake for a lighter texture
- Add a thin layer of strawberry jam between layers
- Make it a sheet cake for parties
- For extra stability, fold mascarpone into whipped cream