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Delicious strawberry shortcake cake with layers of sponge, strawberries, and cream

Strawberry Shortcake Cake

Bright, fragrant, and impossibly simple, this Strawberry Shortcake Cake brings the best of summer strawberries into a soft, tender layer cake topped with cloud-like whipped cream.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Provides structure while allowing a tender crumb.
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened Adds flavor and moisture.
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
Topping Ingredients
  • 2 cups fresh strawberries, sliced The star of this cake.
  • 1 cup heavy cream Whipped to make the frosting.
  • 2 tablespoons powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment rounds for easy removal.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined and aerated.
  3. Add the softened butter, milk, eggs, and vanilla to the dry ingredients. Beat on medium speed until the batter is smooth and homogenous.
Baking
  1. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes until a toothpick in the center comes out clean.
  2. Cool in the pans for 10 minutes before transferring to cooling racks.
Whipping Cream
  1. Whip the heavy cream with the powdered sugar until soft peaks form.
Assembly
  1. Place one cake layer on a serving plate, spread a generous layer of whipped cream, and top with sliced strawberries.
  2. Add the second cake layer on top, pressing gently. Spread more whipped cream over the top and decorate with remaining strawberries.
  3. Chill the assembled cake for at least 30 minutes before serving.

Notes

Keep ingredients at room temperature for even mixing. Store the assembled cake in an airtight container in the refrigerator for up to 2 days. Freezing is also an option for longer storage.