The Best Strawberry Shortcake Cake
A delightful homemade strawberry shortcake cake that's perfect for any occasion. This recipe features layers of moist cake, sweet macerated strawberries, and fluffy whipped cream.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Strawberry Filling
- 4 cups fresh strawberries, hulled and sliced
- 0.5 cup granulated sugar (for strawberries)
Whipped Cream
- 2 cups heavy cream
- 0.25 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, and salt.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Gradually add dry ingredients to wet ingredients, alternating with milk. Mix until just combined.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- Combine sliced strawberries and 1/2 cup sugar. Let sit for at least 30 minutes, stirring occasionally, to macerate.
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Slice the cooled cake in half horizontally. Spread half of the strawberries and some of their juice over the bottom layer. Top with half of the whipped cream.
- Place the top layer of cake over the whipped cream. Spread remaining strawberries and juice over the top layer, and then top with remaining whipped cream.
- Serve immediately or chill for later.
Notes
For a richer flavor, use browned butter in the cake batter.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Sodium: 150mg