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Delicious Strawberry Shortcake Cake: Light & Fluffy Dessert

Delicious Strawberry Shortcake Cake - Light & Creamy Dessert

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A light, airy strawberry shortcake cake that layers sweet strawberries and whipped cream between tender cake layers. Perfect for birthdays or brunch.

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

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans.
  2. Sift together flour, baking powder, and salt in a bowl.
  3. Beat butter and ½ cup sugar until light and fluffy.
  4. Add eggs one at a time, then vanilla extract.
  5. Alternate dry ingredients and milk, mixing until just combined.
  6. Divide batter between pans, smoothing tops.
  7. Bake 25‑28 minutes or until toothpick comes out clean.
  8. Cool cakes in pans 10 minutes, then transfer to rack to cool fully.
  9. Whip remaining cream with powdered sugar to soft peaks.
  10. Fold in sliced strawberries.
  11. Layer first cake, spread strawberry mix, top with second cake.
  12. Top with whipped cream and remaining strawberries.
  13. Refrigerate 30 minutes before serving.