Strawberry Shortcake Cake Topped with Whipped Cream
This delightful strawberry shortcake cake features layers of fluffy vanilla sponge and fresh strawberries, topped with a generous layer of whipped cream. Perfect for summer gatherings.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter softened
- 2 teaspoon baking powder
- 0.5 teaspoon salt
- 3 large eggs room temperature
- 0.5 cup whole milk room temperature
- 1 teaspoon vanilla extract
- 2 cup sliced strawberries fresh
- 1.5 cup heavy whipping cream cold
- 0.25 cup powdered sugar
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a mixing bowl, cream the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.
- Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes before turning out onto wire racks to cool completely.
- For the whipped cream, beat the heavy whipping cream and powdered sugar together until soft peaks form.
- To assemble, place one cake layer on a serving plate, spread with a layer of whipped cream, and top with half of the sliced strawberries. Repeat with the second layer.
- Top the cake with the remaining whipped cream and strawberries. Serve immediately or chill until ready to serve.
Notes
For a more intense strawberry flavor, consider macerating the strawberries with a tablespoon of sugar for 10 minutes before using them in the cake layers.