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Ultimate Strawberry Shortcake Cake

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A delightful strawberry shortcake cake that combines light sponge cake, whipped cream, and fresh strawberries for a nostalgic dessert experience.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 cups fresh strawberries, sliced
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure a perfect release.
  2. Sift together the flour, baking powder, and salt in a bowl. Set this mixture aside; it’s the base that holds your cake together.
  3. Cream the softened butter and granulated sugar in a separate bowl until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, blending until smooth.
  5. Combine the flour mixture and milk to the butter mixture, starting and ending with the flour.
  6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.
  8. Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  9. Whip the heavy cream with powdered sugar until stiff peaks form.
  10. Assemble the cake by layering the first cake with whipped cream and sliced strawberries.
  11. Finish with the second cake on top, spreading more whipped cream and strawberries on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/ultimate-strawberry-shortcake-cake-2/

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