Fresh Strawberry Shortcake Cake
A delightful fresh strawberry shortcake cake with layers of soft cream and juicy strawberries, perfect for summer gatherings.
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 salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Cream Filling
- 1 1/2 cups heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Strawberry Layer
- 2 cups fresh strawberries sliced
Instructions
Preparation
- Preheat your oven to 350°F and prepare a 9-inch round cake pan by greasing and flouring it.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, using an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes.
- Beat in 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, mixing just until combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assembly
- Once the cake is cooled, slice it horizontally into two layers. Spread half of the whipped cream on the bottom layer, top with sliced strawberries, and place the second layer on top.
- Spread the remaining whipped cream over the top layer and decorate with additional strawberries.
Serving and Storage
- Serve the cake immediately or refrigerate for up to an hour to let the flavors meld together.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure cake layers are cool before assembling. Ingredient Substitutions: Use coconut cream for a dairy-free option. How to Serve: Best served chilled with fresh strawberries. Storage & Freshness: Store in an airtight container in the refrigerator. Make-Ahead Tips: Prepare cake layers a day in advance.