Strawberry Shortcake Cake
A delightful twist on classic strawberry shortcake, this cake features layers of moist yellow cake, sweet strawberries, and fluffy whipped cream. Perfect for summer gatherings or a special dessert.
Ingredients
Cake
- 1 box yellow cake mix ((15.25 oz))
- 1 cup milk
- 0.5 cup unsalted butter (softened)
- 3 large eggs
- 1 teaspoon vanilla extract
Whipped Cream
- 1 pint heavy cream
- 0.25 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Strawberry Filling
- 2 pounds fresh strawberries (hulled and sliced)
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Combine cake mix, milk, butter, eggs, and vanilla. Beat for 2 minutes.
- Pour batter into pan and bake for 25-30 minutes, or until a skewer comes out clean.
- Let cake cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare whipped cream: Beat heavy cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
- Combine sliced strawberries and sugar. Let sit for 10 minutes to macerate.
- Slice the cooled cake in half horizontally.
- Spread half of the whipped cream over the bottom layer. Top with half of the strawberries.
- Place the top layer of cake over the strawberries and cream. Spread remaining cream and arrange remaining strawberries on top.
- Slice and serve immediately, or chill for later.
Notes
For a richer flavor, try using a butter cake mix instead of yellow cake mix.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Sodium: 250mg