Easy Strawberry Shortcake Cake
A simple and delicious strawberry shortcake cake that captures the essence of summer with fresh strawberries and a light, fluffy cake base.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Strawberry Filling
- 1 pound fresh strawberries hulled and sliced
- 2 tbsp granulated sugar
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan. Smooth the top and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before assembly.
Strawberry Filling
- While the cake is baking, hull and slice the strawberries. In a bowl, toss them with sugar and let sit for about 15 minutes to macerate.
Whipped Cream
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until ready to use.
Assembly
- Slice the cooled cake horizontally into two layers. Place the bottom layer on a serving plate, spread with half of the whipped cream, and top with half of the strawberry filling. Place the second cake layer on top and repeat with remaining whipped cream and strawberries.
Serving and Storage
- Serve the cake immediately or store in the refrigerator for up to 2 days. Best enjoyed fresh.
Notes
Pro Tips: Use room temperature ingredients for best results. Ingredient Substitutions: Substitute buttermilk with a milk and vinegar mixture. How to Serve: Top with extra fresh strawberries. Storage & Freshness: Store in the fridge for up to 2 days. Make-Ahead Tips: Bake the cake a day in advance and assemble before serving.