Delicious Strawberry Shortcake Cake: Light & Fluffy Dessert
A light, airy strawberry shortcake cake that layers sweet strawberries and whipped cream between tender cake layers. Perfect for birthdays or brunch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 tsp vanilla extract
- 2 lbs fresh strawberries, sliced
- 1 cup heavy cream
- ½ cup powdered sugar
- Fresh strawberries for layering
- Whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch cake pans.
- Sift together flour, baking powder, and salt in a bowl.
- Beat butter and ½ cup sugar until light and fluffy.
- Add eggs one at a time, then vanilla extract.
- Alternate dry ingredients and milk, mixing until just combined.
- Divide batter between pans, smoothing tops.
- Bake 25‑28 minutes or until toothpick comes out clean.
- Cool cakes in pans 10 minutes, then transfer to rack to cool fully.
- Whip remaining cream with powdered sugar to soft peaks.
- Fold in sliced strawberries.
- Layer first cake, spread strawberry mix, top with second cake.
- Top with whipped cream and remaining strawberries.
- Refrigerate 30 minutes before serving.