Here’s a beautiful, bakery-style Strawberry Shortcake Cake — soft vanilla cake layered with fresh strawberries and whipped cream 🍓
🍓 Strawberry Shortcake Cake
(Serves 8–10)
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1¾ cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Strawberry Filling:
- 3 cups fresh strawberries, sliced
- ¼ cup sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
👩🍳 Instructions
1️⃣ Prepare the Strawberries
- Toss sliced strawberries with sugar and lemon juice.
- Let sit 30–60 minutes until juicy.
2️⃣ Make the Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk.
- Divide batter into pans and bake 22–28 minutes.
- Cool completely before assembling.
3️⃣ Make Whipped Cream
- Beat cream, powdered sugar, and vanilla until soft peaks form.
4️⃣ Assemble
- Place one cake layer on a serving plate.
- Spread whipped cream on top.
- Spoon strawberries and some juices over cream.
- Add second cake layer.
- Frost top and sides lightly with whipped cream.
- Decorate with extra strawberries.
✨ Tips
- Chill cake 30 minutes before slicing for clean layers.
- For extra flavor, brush cake layers with a little strawberry juice.
- Want stability? Add 1 tablespoon cornstarch to whipped cream while whipping.
If you’d like, I can also give you a classic biscuit-style strawberry shortcake (more traditional and less like layer cake).
