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Description
A classic strawberry shortcake cake featuring layers of tender sponge cake, fresh strawberries, and whipped cream. This recipe is perfect for summer gatherings and celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together eggs, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, toss the sliced strawberries with 1/2 cup sugar in a bowl. Let sit for about 15 minutes to macerate.
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cake is completely cool, carefully slice it horizontally into three layers.
- Place the bottom cake layer on a serving plate. Spread a generous amount of whipped cream over the layer, followed by a layer of sliced strawberries.
- Repeat with the second cake layer and whipped cream and strawberries.
- Top with the third cake layer. Frost the entire cake with the remaining whipped cream and decorate with additional strawberries.
Notes
- For best results, use fresh, ripe strawberries.
- Ensure your heavy cream and bowl are well chilled before whipping.
- This cake is best served immediately after assembly.
- You can add a splash of lemon juice to the strawberries for extra brightness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg