Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Shortcake Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: slsrecipes
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A delightful twist on the classic strawberry shortcake, this layered cake features fluffy vanilla sponge, sweetened strawberries, and whipped cream frosting, perfect for spring and summer gatherings.

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. Alternate adding the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour. Mix until just combined.
  5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  6. While the cake cools, mix sliced strawberries with 1/4 cup sugar and let sit for 30 minutes to macerate.
  7. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
  8. Place one cake layer on a serving plate. Spread a layer of whipped cream over the top and spoon over half of the strawberries.
  9. Top with the second cake layer and repeat with whipped cream and remaining strawberries. Garnish with extra whipped cream and whole strawberries if desired.
  10. Refrigerate for at least 1 hour before serving.

Notes

  • Use fresh, ripe strawberries for the best flavor.
  • Chill your mixing bowl and beaters before whipping the cream for better texture.
  • Cake can be made a day ahead and assembled before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 95mg

Find it online: https://quickpantrymeals.com/strawberry-shortcake-cake/